Make restaurant-quality baked potato wedges right at home. Tender and fluffy on the inside and crispy on the outside, these potato wedges are the perfect appetizer or side dish recipe!
Best Baked Potato Wedges
- Flavor: Classic potato wedges with optional cayenne heat. These have the perfect crispy texture that goes great with any dip.
- Skill Level: This recipe is so easy to prepare with a single baking sheet, a drizzle of olive oil, and some simple seasonings.
- Serving: These quick and easy oven-roasted wedge potatoes are perfect as a stand-alone side dish yet hearty enough to be an appetizer. Serve with a spicy Homemade Queso Dip, this creamy Dillionaire Veggie Dip, a delicious Lemon Garlic Aioli, or some simple ketchup.
- Freezing: This simple recipe for homemade potato wedges can be oven-roasted, cooled, and frozen for future appies or side dishes!
Pantry Staple Ingredients
- Potatoes: Russet potatoes are my top pick for potato wedges because they turn fluffy on the inside and crisp on the outside. Yukon Golds are a great option for a creamier texture, and red potatoes work too, though the wedges will be a little firmer. Keeping the skins on saves prep time and adds rustic texture.
- Seasonings: A simple mix of salt and black pepper keeps the flavor classic, and a pinch of cayenne adds a little heat if you want it.
- Variations: For easy flavor swaps, use taco, fajita, Cajun, or chili seasoning. You can also add garlic powder, smoked paprika, or Parmesan cheese to give these potato wedges a different twist each time.
How to Cut Potato Wedges
- Rinse and brush the potatoes clean.
- Cut each potato in half lengthwise, and then in half again for 4 wedges.
- Then (carefully) cut each quarter in half until 8 pieces remain, all having a long, narrow wedge shape.
How to Make Potato Wedges
- Prep and cut potatoes into eighths as noted above.
- Pat potato wedges dry and toss with oil and seasonings (full recipe below).
- Bake in a single layer, turning once. Season and serve.
Pro Tips for Perfectly Crisp Potatoes
- To ensure even cooking, cut the potatoes evenly. Thick wedges stay soft longer.
- After cutting the potatoes into wedges, let them soak in ice water for 20 minutes to remove excess starch.
- The most important step for crispy potatoes is to pat them completely dry before seasoning and baking.
- Do not crowd the pan. Use two pans if needed so the wedges roast, not sweat.
Storing and Reheating Wedges
Fridge: Store cooled wedges in an airtight container for up to 4 days.
Freeze: Freeze wedges in a zippered bag. Thaw overnight in the fridge, then reheat following the steps below to bring back the crisp edges.
Reheat: The best method for reheating is to spread on a sheet pan and broil briefly, or bake at 425°F until hot and re-crisped. The microwave works for a quick heat-up, but potato wedges will not be as crispy.
Favorite Dips to Serve With Wedges
Did you make these Baked Potato Wedges? Leave a comment and rating below.
Baked Potato Wedges
Equipment
Ingredients
- 4 medium potatoes
- 1 Tablespoon olive oil or other oil
- ¼ to ½ teaspoon kosher salt
- ¼ to ½ teaspoon freshly ground black pepper
- ¹⁄₁₆ to ⅛ teaspoon cayenne pepper optional
Instructions
- Preheat oven to 425˚F. Line a baking tray with parchment paper.
- Wash potatoes and cut into eighths. Dry potatoes with paper towels or towels.
- Add potatoes to baking tray, sprinkle with olive oil, and toss to coat. Spread potatoes in a single layer.
- Bake for 15 minutes. Turn potatoes, and bake for 15-20 minutes, or until golden brown.
- Sprinkle with salt, pepper, and cayenne if using.
Notes
- For best results, soak cut potatoes in ice water for 20 minutes to remove excess starch, then pat thoroughly dry before baking.
- Refrigerate leftover potato wedges in an airtight container for up to 4 days.
- Quickly reheat leftovers under the broiler for 2-3 minutes for best results.
- Freeze wedges in zippered bags. Thaw in the refrigerator and reheat as directed above.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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“Golden potato wedges.” Chatelaine, vol. 71, no. 5, May 1998, p. 138. Donna Clark
