Crispy Oven Baked Potato Wedges (Printable Version)

Golden and crispy potato wedges baked to perfection with savory seasonings.

# What You’ll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed and unpeeled

→ Seasonings

02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon onion powder
06 - 1 teaspoon sea salt
07 - ½ teaspoon freshly ground black pepper
08 - ½ teaspoon dried oregano

→ Garnish (optional)

09 - 2 tablespoons chopped fresh parsley
10 - ¼ cup grated Parmesan cheese (omit for vegan or dairy-free)

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with oil.
02 - Cut each potato in half lengthwise, then slice each half into 3 to 4 wedges to yield 6 to 8 wedges per potato.
03 - In a large bowl, toss potato wedges with olive oil, garlic powder, smoked paprika, onion powder, sea salt, black pepper, and oregano until evenly coated.
04 - Place wedges in a single layer on the prepared baking sheet, skin-side down and spaced apart for even crisping.
05 - Bake for 20 minutes. Flip wedges carefully, then bake an additional 15 minutes until golden brown and crispy on the edges.
06 - Remove from oven. Sprinkle with chopped parsley and Parmesan cheese if desired. Serve hot.

# Top Tips:

01 -
  • You get that salty-crispy exterior without the oil splatters all over your stovetop.
  • They're ready in under an hour and taste like restaurant-quality comfort food with minimal effort.
  • One tray feeds four people or becomes your secret snack stash if you're eating alone.
02 -
  • If you skip the flipping step, your wedges will be crispy on bottom and soft on top—the flip is non-negotiable for that all-over crunch.
  • Pat your potatoes completely dry before cutting and seasoning; any moisture clinging to them will steam them into mushiness instead of crisping.
  • Soaking wedges in cold water for 30 minutes before seasoning removes excess starch and makes them even crispier, but it's an optional step that changes the game if you're after maximum crunch.
03 -
  • Arrange wedges skin-side down first so the oil gets under them and crisps that bottom edge—this prevents them from sticking and gives you the most satisfying crunch.
  • If your oven runs hot or cool, adjust the temperature by 25°F rather than changing the time; baking time is more forgiving than temperature accuracy when it comes to crisping.

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