Crispy Baked Potato Wedges

These Crispy Baked Potato Wedges are the perfect side dish for burgers, hot dogs, chicken, and can even be a delicious meal, all by themselves.

Baked in the oven to a perfect crisp, this simple recipe will be a new family favorite.


With just a handful of simple ingredients, you can create perfectly seasoned crispy baked potato wedges easily.

What you will need:

  • 2 Large Potatoes
  • 1 and a 1/2 Teaspoon Paprika
  • 1 and a 1/2 Teaspoon Garlic Powder
  • 1 Teaspoon of Onion Powder
  • 1/2 Teaspoon of Black Pepper
  • Sea Salt (season according to taste)
  • Olive Oil Spray

Whenever I get a craving for crispy potato wedges, I am usually craving salt, so I like to add a lot, before and after baking.

If you aren’t as much of a salt lover or are watching your intake, a simple sprinkle will do the trick.

Follow the rest of the seasoning suggestions and your potato wedges will have a delicious flavor, salty or not.


Cut potatoes into wedges, try to do this as evenly as possible.

Soak the cut potato wedges in a bowl of water for about 10 minutes.

Pat the potatoes dry using a towel and then spray olive oil spray on top.

Be sure to coat all of the sides of each potato.

Sprinkle the seasoning on top, adding sea salt according to your preference.

Bake on a foil-lined baking sheet for 35-40 minutes in an oven preheated to 400 degrees.

Halfway through the baking process, turn the potato wedges around so that all sides get the perfect crisp.

If your potato wedges are sticking to the foil and losing seasoning, you can spray a little more olive oil on top and sprinkle on more seasoning to make sure your potato wedges deliver a perfect burst of flavor.

They really are simple to make and while these potato wedges are baking in the oven, you can prepare the rest of your meal.

These potato wedges pair perfectly with so many meals and are such a quick dish to make that you will want to try them out with all of your favorite meals.

My family enjoys them with hamburgers and hotdogs most but I think they go great with chicken and steak, too.

I have also been known to eat them all by themselves whenever the craving for a crispy oven-baked potato wedge hits, which is more often than I care to admit.

Since they are so easy to make and I usually have all of the ingredients on hand, these potato wedges get made a lot in my house!


Slice the potato wedges as evenly as possible to ensure an overall even baking experience.

Add the seasoning after spraying with olive oil, this will help the seasoning to stick to the potato wedges.

Halfway through the baking process, about 20-25 minutes in, flip the potatoes around to the other side to make sure both sides get perfectly crisp.

Serving this dish immediately is preferred, I wouldn’t suggest saving these for later, they are best fresh out of the oven.

Since potatoes have a tendency to brown while sitting out, I wouldn’t suggest prepping this dish earlier in the day to save time later.

I have experimented with this in the past and the only way to avoid that problem is to soak them.

You can cut these potatoes into wedges and soak them in water to save time but be sure to fully submerge them in the water.

This will also increase the amount of water the potatoes absorb so be sure to dry them out as much as possible before baking.

You can do this with a towel, pressing carefully to ring out extra water but after soaking all day, it may be harder to remove the excess liquid.

For the best results, prepping the potatoes right before baking is the suggested way to make this recipe.


Soak raw potato wedges in hot water for 10 minutes before beginning baking.

This step is important for removing some of the starch inside of the potatoes which allows them to absorb the moisture.

Soaking the potatoes is an essential part of making the outsides perfectly crisp and the insides nice and fluffy.

If you skip this step, your end result will not be quite as crisp which in my opinion is the best part of this potato wedge recipe, so I would advise not skipping this step.

Spray the wedges before and after seasoning, this will help the seasoning stick and will give your potato wedges an extra crisp.

While you can make these potato wedges with a variety of potatoes, my favorite has always been russet potatoes.

I have found that they make for the crispiest potato wedges although I have used whatever type I had on hand when the craving hit.

Since russet potatoes are readily available at almost any grocery store, I would suggest using this type of potato when making these oven-baked potato wedges. 

Although I am all for experimenting and would love to hear all about what types of potatoes you tried this recipe out on, be sure to leave a comment letting me know how they turned out!

I hope you enjoyed learning how to make perfectly crisp oven-baked potato wedges with this recipe.

They are so simple and delicious, you will want to make them again and again!

Don’t forget to share this post on your favorite social media and leave me a comment below letting me know what you thought about this recipe.

Do you want more easy and delicious side dish recipes?  Check out these easy side dishes perfect for pairing with your favorite meals.

Sweet & Savory Skillet Potatoes

Perfect Macaroni and Cheese

Easy Onion Rings

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Crispy Baked Potato Wedges

Crispy Baked Potato Wedges


  • 2 Large Potatoes
  • 1 1/2 Teaspoon Paprika
  • 1 1/2 Teaspoon Garlic Powder
  • 1 Teaspoon of Onion Powder
  • 1/2 Teaspoon of Black Pepper
  • Sea Salt
  • Olive Oil Spray


Preheat oven to 400 degrees.

Cut potatoes into wedges, try to do this as evenly as possible. Soak in water for about 10 minutes.

Pat the potatoes dry and then spray olive oil spray on top.

Sprinkle the seasoning on top, adding sea salt according to your preference.

Bake on a foil-lined baking sheet for 35-40 minutes.

The Hobby Wife

The Hobby Wife

Greenhouse and backyard gardener, devoted homemaker, and passionate recipe creator. My journey through life revolves around my unwavering love for food and travel. As a passionate cook, I blend my garden's bounty with culinary finesse and inspiration from my travels. From farm-to-table homestyle dishes to copycat recipes that offer something unique, my kitchen is a canvas where flavors harmonize and ingredients tell stories.

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