Crispy and thick, these baked potato wedges are the perfect finger food for snacking on! Serve them seasoned with sea salt and all of your favorite dipping sauces.
Making homemade baked potato wedges
When you need a little bit more than a French fry, baked potato wedges are the perfect substitute. And because they’re baked, you won’t find yourself cleaning up hot oil and greasy marks in the kitchen afterwards. They make a great side to any dish especially in the summertime when grilling and outdoor cooking is at its peak. I love to make them nice and crispy and then serve them with as many dips as I can and then serve them with a good sprinkle of flaky sea salt and black pepper!
The secret to making the best baked potato wedges isn’t really about the seasoning although that is important. I’d say time has to be on your side as these take a little bit of patience before you throw them on a plate and serve them. If you try to rush them you’ll end up with a hard wedge that isn’t cooked all the way through so give yourself some time and plan ahead.
FAQ’s about making potato wedges
Russet potatoes are the best as they have the highest levels of starch. This helps keep them intact and not become soft and mushy. If you can’t find russets’s, you can use King Edward’s or Maris Pipers.
Wow, there’s so many and it comes down to personal choice, but I say ranch all the way!
This would probably be due to not enough time in the oven or not turning them enough to ensure an even bake all over the potato. The side that is lying on the pan is the side that will become brown the quickest.
Yes you can. Just place them back in the oven at 400 degrees for about 10-12 minutes and they should be nice and crispy. Never microwave them. An air fryer will also work.
Yes, feel free to use your favorite bbq rub or any seasoning blend from the pantry. Get creative!
more fun appetizers
Crispy Oven Baked Potato Wedges
- 3 russet potatoes
- 3-4 tbsp olive oil
- ½ tsp paprika
- ¼ tsp ground mustard
- ½ tsp garlic powder
- ¼ tsp onion powder
- pinch of salt and black pepper
- Wash and pat dry the potatoes.
- Cut the potatoes into thick wedges and transfer to a large bowl.
- Add the olive oil to the potatoes along with the rest of the spices.
- Toss well making sure the wedges are evenly coated with oil and spices.
- Line a large sheet pan with parchment paper and lightly spray it with cooking spray.
- Arrange the wedges in rows close to each other on the pan.
- Bake in the oven for 25 minutes then turn every potato wedge over.
- Place the pan back into the oven and bake for a further 30 minutes until golden in color.
- Season with flakey sea salt and serve with your favorite dipping sauces
- Preheat the oven to 400°F.