When it comes to side dishes, nothing hits the spot quite like a good batch of crispy potato wedges—golden, flavorful, and irresistibly crunchy on the outside while staying soft and fluffy on the inside. And the best part? You don’t have to fry them to get that perfect texture!
These ultra-crispy baked potato wedges are tossed in a blend of seasonings and olive oil, then roasted at high heat until they’re crisped to perfection. They’re easy to prep, incredibly satisfying, and much healthier than their deep-fried counterparts.
Perfect as a side for burgers, sandwiches, grilled meats, or even on their own with a dipping sauce, these oven-baked wedges are versatile and totally addictive.
Whether you’re cooking for your family or serving a crowd, this recipe delivers big flavor with simple ingredients and no fancy equipment required.
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Pro Tips for the Best Baked Potato Wedges
- Soak the Potatoes First
Soak the wedges in cold water for 30 minutes to remove excess starch and help them crisp up better. - Use High-Heat Oil
Olive oil works well, but for extra crispness, try avocado oil or grapeseed oil. - Season Generously
A mix of garlic powder, smoked paprika, onion powder, and salt creates bold flavor. Don’t forget fresh cracked pepper! - Don’t Crowd the Pan
Space the wedges out evenly on the baking sheet for proper airflow and even browning. - Flip Halfway Through Baking
Turn the wedges once during cooking to ensure both sides get that crispy finish. - Use Russet or Yukon Gold Potatoes
They crisp up beautifully and hold their shape better than waxy varieties.
INGREDIENTS:
- salt and pepper to taste
- 2 cloves garlic, crushed
- 1 teaspoon dried oregano
- 3 tablespoons mayonnaise
- 5 potatoes, quartered
INSTRUCTIONS:
1 ) Mix mayonnaise, garlic, oregano, salt, and pepper in a small mixing bowl, and set aside.
2 ) Bring a large pot of salted water to a boil, and add in potatoes, and cook until almost done about 10 minutes. But don’t overcook it, otherwise, the potatoes will break apart. Drain, and cool.
3 ) Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil.
4 ) Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes.
5 ) Place on the prepared grill, and cook until potatoes are tender and mayonnaise mixture is lightly browned about 10 minutes.
Recipe Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
- Here are a few products that I LOVE TO RECOMMEND:
- Staub Cast Iron Skillet
- Utopia Kitchen Cooking Knives
- 20pc Stainless Steel BBQ Grill Tool Set
FAQ – Baked Potato Wedges
What kind of potatoes work best for wedges?
- Russet potatoes are the best choice—they’re starchy and bake up super crispy.
Why soak the potatoes in water before baking?
- Soaking removes excess starch and helps the wedges become crispier when baked.
How long should I bake them?
- Bake at 425°F for 35–40 minutes, flipping halfway through, until golden brown and crispy.
Can I air fry them instead?
- Absolutely! Air fry at 400°F for about 20–25 minutes, shaking halfway through for even cooking.
What are the best dipping sauces for wedges?
- Try them with garlic aioli, chipotle mayo, ketchup, ranch, or even BBQ sauce.
Can I add cheese or herbs?
- Yes! Top with Parmesan, parsley, or rosemary after baking for extra flavor.
How do I reheat leftovers?
- Reheat in the oven or air fryer to restore crispiness. Avoid the microwave—it makes them soggy.
