Name: Oven Baked Potato Wedges
Prep time: 10 min
Cook time: PT-487170H24M23S
Total time: PT-487170H24M23S
Cuisine: American
Ingredients: 4 medium Russet potatoes (about 1.5 lbs); 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon salt; ½ teaspoon black pepper

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Short Description

Golden, crispy oven‑baked potato wedges seasoned with garlic and smoked paprika. Easy to prepare, flavorful, and a healthier alternative to deep-fried fries—perfect alongside any meal or as a snack.

Why You’ll Love This Recipe

Crispy on the outside, tender on the inside
Bold smoky garlic seasoning with minimal effort
Made with olive oil—no deep frying required
Great for dipping or as a side dish
Easily customizable with spices to suit your taste

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 medium Russet potatoes (about 1.5 lbs)
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper

Directions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Wash and scrub the potatoes thoroughly; cut them into even wedges about 1 inch thick.
In a large bowl, toss the potato wedges with olive oil, garlic powder, smoked paprika, salt, and black pepper until each wedge is evenly coated.
Arrange the wedges in a single layer on the prepared baking sheet, making sure each piece has a bit of space around it.
Bake for 25–30 minutes, flipping halfway through to ensure even browning. Bake until the wedges are golden and crisp.
Remove from the oven and let cool for a few minutes before serving with your preferred dipping sauce.

Servings And Timing

Servings: Serves 4
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: ~35–40 minutes

Variations

Add ½ teaspoon onion powder or chili powder for extra flavor
Use Yukon Gold potatoes for a creamier interior
Sprinkle with freshly chopped parsley or chives before serving
Substitute sweet potatoes or red potatoes if preferred
Toss with grated Parmesan and parsley after baking for cheesy wedges

Storage/Reheating

Store cooled wedges in an airtight container in the refrigerator for up to 2 days
Reheat in a 375°F oven or air fryer for 5–7 minutes to restore crispiness
Avoid microwaving, which can make them soggy

FAQs

Can I use other types of potatoes?

Yes—Yukon Gold, red potatoes, or sweet potatoes all work well, though baking times may vary slightly.

How do I get the wedges crispy?

Ensure they’re well-spaced on the baking sheet so air can circulate. Flip halfway through baking.

Can I make these gluten‑free?

Yes—simply omit any breadcrumbs if you choose to add them, or use certified gluten‑free seasonings.

Can I prepare the wedges ahead of time?

Yes, slice and season them, then refrigerate up to a few hours before baking.

What dipping sauces pair well?

Ketchup, garlic aioli, sriracha mayo, ranch, or pesto sauce are all delicious options.

Can I air‑fry instead of using the oven?

Absolutely—cook at 400°F for about 15–18 minutes, shaking halfway.

Should I peel the potatoes?

Peeling is optional. The skin adds texture and nutrients, but can be removed if desired.

Do I need parchment paper?

Not strictly—using a lightly oiled baking sheet works fine—but parchment helps with easy cleanup and crispness.

Can I use melted butter instead of olive oil?

You can, but olive oil helps the seasoning adhere and yields a lighter, crisp exterior.

Are these wedges suitable for kids?

Yes—they’re mild, flavorful, and cut into easy-to-handle shapes perfect for dipping.

Conclusion

These oven-baked potato wedges deliver a satisfying crunch and bold flavor without deep frying. With simple seasonings and minimal prep, they’re a versatile side dish or snack—perfect with burgers, sandwiches, or simply dipped in your favorite sauce. Simple, savory, and always a crowd pleaser.