Baked Potato Wedges

Seasoned potato wedges garnished with chopped herbs and drizzled with ketchup, arranged on parchment paper.

5 from 1 vote

🥔🎉 A crispy exterior with a soft and fluffy interior! No frying and no need for an air fryer. Follow my simple soaking trick to enjoy the best crispy baked potato wedges that are IRRESISTIBLE especially when served hot and fresh with ketchup, Ranch, or your favorite dipping sauce! You can easily halve the recipe for smaller groups.

Prep Time10

Cook Time30

Soaking Time10

Course: Side Dish, Sides, Sides, Salads & Vegetables

Cuisine: Appetizers, Sides, Snacks

Diet: Gluten Free, Vegan, Vegetarian

Keyword: baked potato wedges, oven baked potato wedges, roasted potatoes

Servings:

Calories: 248cal

Equipment

Large Baking Sheet
nonstick heavy duty foil optional

Ingredients

10 medium to large Russet potatoes unpeeled (I prefer Russets for this recipe but you can experiment with other types and see how it goes)
2 to 3 tablespoons olive oil
1 tablespoon onion powder or to taste
1 to 2 teaspoons garlic powder or to taste
1 to 2 teaspoons salt or to taste
1 teaspoon freshly ground black pepper or to taste
1 teaspoon paprika or to taste (smoked paprika may be substituted)
1 tablespoon fresh finely minced parsley or green onions optional and for garnishing

Instructions

Preheat oven to 400F and line a baking sheet with parchment paper, nonstick heavy duty foil (not cheap foil that rips, see link above what I use), or a Silpat, if desired. Note - I've seen recipes that insist that parchment paper is required for crispy potatoes but in my experience, it's not. Or leave baking sheet unlined.
Wash and slice the potatoes into 1/2-inch thick pieces. I do this by first cutting the potato in half lengthwise or vertically, then into quarters, and then eighths. It also depends on how big your potatoes are. Tip - Bigger wedges will take longer to cook through so aim for uniformly sliced potatoes that are about 1/2-inch thick at their fattest and the lengths will vary a bit.
Place the potatoes in a large bowl, top with cold water, and soak for about 10 minutes, or until the water has turned slightly cloudy. Tip - Soaking helps remove excess starch which helps your potato wedges bake up crispier.
Place the wet potatoes on a large, clean kitchen towel or sturdy paper towels and blot dry.
Place the blotted potatoes on the prepared baking sheet and evenly drizzle with the oil, and then evenly sprinkle with the salt, pepper, and various seasonings. Toss very well with clean hands to coat evenly.
Bake the potatoes for about 30 minutes, or as necessary. Midway through baking flip them over to ensure even browning and crisping.
Optionally garnish with fresh parsley, sliced green onions, bacon bits, or as desired and serve with the dip of your choice. See Notes below for ideas.

Notes

Serving: Looking for sauces and dips beyond ketchup or ranch dressing? I've got 5 Easy Sauces & Dips made with common condiments and ingredients you probably already have on hand.

Storage: Potatoes are best when served hot and fresh. They will keep airtight in the fridge for up to 3-4 days or in the freezer for up to 2 months however they will not be as crispy when you reheat them, no matter what you do. If you have an air fryer, that's the best way to reheat because a microwave will warm them, but won't re-crisp them.

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