Crispy Oven Baked Potato Wedges

There's something about the smell of potatoes crisping in a hot oven that makes me pause mid-task and just breathe it in. I stumbled onto these wedges one weeknight when I was tired of the usual routine and wanted something that tasted indulgent without the deep fryer guilt. The first batch came out uneven—some edges were charred while others stayed soft—but that's when I learned the magic of flipping halfway through and really committing to that cut-side-down placement.

I made these for a casual dinner when my neighbor stopped by with wine, and within minutes the whole kitchen smelled incredible. She asked what was cooking before she even stepped inside, and somehow those humble potato wedges became the star of the evening—everyone kept reaching for more, dunking them in whatever sauce was nearby.

Ingredients

• Russet potatoes (1.5 lbs): Use russets, not waxy varieties, because they have the starch content that gives you that fluffy interior while the edges go golden and crisp.
• Olive oil (3 tbsp): This is your crisp agent, so don't skimp or substitute with spray oil—the coating needs to be substantial and even.
• Sea salt (1 tsp): Sea salt dissolves differently than table salt and tastes cleaner; I learned this after years of wondering why restaurant versions tasted better.
• Black pepper (½ tsp): Freshly cracked is worth the two seconds it takes; pre-ground fades during the long bake.
• Garlic powder (1 tsp): This gives you depth without moisture, which is the secret to wedges that crisp rather than steam.
• Paprika (1 tsp): Smoked paprika adds a subtle campfire note; sweet paprika is milder and more approachable if you're sensitive to smokiness.
• Dried oregano and thyme (1 tsp each): These herbs stay potent through the heat, unlike fresh herbs which would burn, so lean into the dried versions here.
• Fresh parsley (2 tbsp): This is your finish—the bright pop of color and fresh flavor that makes people notice you cared.
• Parmesan cheese (2 tbsp, optional): If you use it, add it right after pulling from the oven when the wedges are still hot enough to melt it slightly.

Instructions

Heat your oven and prep your sheet:

Set the oven to 425°F and let it come to full temperature—this matters more than you'd think for that initial sear. Line your baking sheet with parchment or a light oil coating so the wedges don't stick and you don't spend ten minutes scrubbing later.

Coat the wedges with care:

In a large bowl, toss the potatoes with olive oil first, then add all your seasonings and toss again until every piece is evenly dressed. The oil carries the spices into every nook, which is how you avoid some wedges being bland and others overseasoned.

Arrange for maximum crispiness:

Lay them on the sheet cut-side down in a single layer—this flat side against the hot pan is what gives you that caramelized crust. Crowding the pan is the enemy; give each wedge breathing room or they'll steam instead of crisp.

The critical flip halfway through:

Bake for the first stretch:

After 20 minutes, the bottoms should be turning golden and you'll smell that intoxicating potato aroma. Flip each wedge carefully so the other side gets its turn at the hot sheet.

Finish until golden and crisp:

Give them another 15 to 20 minutes until the edges are dark and crispy and a fork pierces the center easily. Some ovens run hot, so check at 15 minutes—better to catch them early than find yourself with charred wedges.

Garnish and serve immediately:

Pull them out, sprinkle with fresh parsley and Parmesan if you're using it, and serve while they're still warm and crispy. Cold potato wedges are a sad thing, so timing this with your main dish matters.

Save

There was a moment last month when my daughter asked for these instead of fries, and I realized this humble side dish had become a genuine request rather than something I was pushing on her. It's the small victories in cooking that stay with you.

The Water Soak Secret

I skipped the soaking step the first few times and wondered why my wedges never quite matched the crispiness of the ones I'd tried at restaurants. Then I remembered reading something about removing starch, tried it, and immediately understood—the 30-minute cold water bath isn't optional if you want that shattering, fork-cutting crispiness. It seems like an extra step, but it genuinely transforms the outcome.

Playing with Herb Combinations

The herb blend I've written is reliable and approachable, but these wedges are a blank canvas for whatever you love. I've done rosemary-heavy versions, Italian seasoning swaps, even a curry powder experiment that surprised everyone in the best way—the point is, you can't really go wrong as long as your seasonings are balanced and your oven is hot.

Serving and Storage Tips

Freshly baked, these are incomparable, but you can also make them ahead and reheat in a 375°F oven for about 10 minutes to restore some crispiness. Store leftovers in an airtight container for up to 3 days, though honestly, you'll rarely have any left.

• Pair them with grilled meats, burgers, or alongside almost any main dish where you'd normally serve fries.
• Dip them in aioli, sriracha mayo, or even a simple ketchup for a classic vibe.
• Make a double batch if friends are coming—they disappear faster than you'd expect.

Save

These wedges prove that simple, honest cooking often tastes better than anything complicated. Keep coming back to this recipe whenever you need something that feels both comforting and a little bit special.

Recipe FAQs

→ How do I get extra crispy wedges?

Soak the cut potatoes in cold water for 30 minutes to remove excess starch, then dry them thoroughly before tossing with oil and seasoning.

→ What type of potatoes work best?

Russet potatoes are ideal because their high starch content creates a fluffy interior that contrasts perfectly with the crispy exterior.

→ Can I use fresh herbs instead of dried?

Yes, you can swap dried oregano or thyme for fresh rosemary, but add fresh woody herbs halfway through baking to prevent burning.

→ What temperature should the oven be?

Preheat your oven to 425°F (220°C) to ensure the wedges cook through quickly and develop a deep golden-brown crust.

→ How should I serve these wedges?

Serve them hot with a sprinkle of fresh parsley and optional parmesan, alongside ketchup, aioli, or your favorite dipping sauce.