Now, restaurant quality, baked Potato Wedges are easier than ever to make right at home!

Tender and fluffy on the inside and crispy on the outside, potato wedges are the perfect appetizer or side dish recipe! These are lightly seasoned with salt, pepper, and cayenne, then oven baked to crispy and savory perfection. Potato wedges taste great with a variety of dips or aioli that the chef dreams up. Why not serve them as an appetizer with a few different kinds of dressings to sample? For an easy and failproof snack, give this recipe a try!

plated Potato Wedges with ketchup

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ingredients to make Potato Wedges

Ingredients & Variations

POTATOES: Russets are the go-to spud for perfect wedge potatoes since they stay fluffy on the inside while the outside gets crispy. However, baby reds, fingerlings, or any potato will do! Keep the skins on for a time-saving rustic look, plus extra fiber.

SEASONINGS: Potato wedges can be a new recipe every time. Season with a Homemade Taco Seasoning, Fajita Seasoning, or a store-bought Cajun, ranch, or chili seasoning. Even a simple blend of garlic powder, rosemary, or parmesan cheese will make potato wedges a new recipe every time!

mixing ingredients together to make Potato Wedges

How to Cut Potato Wedges

Rinse and brush potatoes clean. Cut each potato in half and then in half again for 4 wedges. Cut each quarter in half until 8 pieces remain, all having a long narrow wedge shape.

close up of cooked Potato Wedges on a baking sheet

How to Make Potato Wedges

With super easy prep, serve side dishes like this one without a lot of fuss:

  1. Cut potatoes into eighths as noted above. Peel before cutting or keep the skin on.
  2. Pat potato wedges dry and toss with oil and seasonings.
  3. Bake in a single layer and turn over after 15 minutes. Season and serve.

close up of Potato Wedges on a plate

Tips for Perfectly Crispy Wedges

  • After cutting potatoes into wedges, let them soak in ice water for 20 minutes to remove excess starch. Pat them dry before seasoning and baking.
  • Keep leftover potato wedges covered in the refrigerator until ready to reheat and eat! Reheat them under the broiler for the crispiest leftovers!
  • Freeze leftovers by placing them in zippered bags and thawing until ready to reheat as directed above.

PRO TIP: For best results, place cooked potato wedges under the broiler for a few minutes to make them extra crispy!

dipping Potato Wedges in ketchup

Other Easy Potato Sides!

plated Potato Wedges with ketchup
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Potato Wedges

Baked homemade Potato Wedges make a tasty appetizer or side dish. Roasted in oven to crispy perfection and seasoned to taste, this recipe is the best!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 -6 servings
Author Candace



  • 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.


  • For best results, soak cut potatoes in ice water for 20 minutes to remove excess starch, then pat dry before baking.
  • Refrigerate leftover potato wedges in a container for up to 4 days.
  • Quickly reheat leftovers under the broiler for best results.
  • Freeze wedges in zippered bags. Thaw in the refrigerator and reheat as directed above.
5 from 7 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 196 | Carbohydrates: 37g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 158mg | Potassium: 900mg | Fiber: 5g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 42mg | Calcium: 26mg | Iron: 2mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Appetizer, Side Dish
Cuisine American

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baked Potato Wedges on a plate with writing

baked Potato Wedges on a baking sheet with a title

close up of Potato Wedges on a baking sheet with a title

plated Potato Wedges with ketchup and a title

plated Potato Wedges with ketchup and writing

Potato Wedges baked on a baking sheet and plated with writing

“Golden potato wedges.” Chatelaine, vol. 71, no. 5, May 1998, p. 138. Donna Clark


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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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