Crispy Baked Potato Wedges Recipe

Crispy Baked Potato Wedges Recipe

How To Make Crispy Baked Potato Wedges

For movie nights, these potato wedges are perfect. Flavored with salt, pepper, garlic powder, and onion powder, this crispy potato treat is a must-try!

Preparation: 20 minutes
Cooking: 1 hour
Total: 1 hour 20 minutes



  • 2lbsRusset potatoes
  • 3tbspolive oil
  • 2tspgarlic powder
  • 2tsponion powder
  • 1tspfine sea salt
  • black pepperfreshly ground
  • 2tbspfresh parsleyfinely chopped, optional


  1. Preheat the oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper.

  2. Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges.

  3. Place the sliced potatoes into a large bowl and cover them with hot water. Let them soak for 10 minutes.

  4. Drain the potatoes and lightly pat them dry with a lint-free tea towel. Place the potato wedges on the prepared pan and drizzle them with the olive oil. Sprinkle the garlic powder, onion powder, salt and a generous amount of pepper on top.

  5. Toss until the potatoes are evenly coated in oil and spices, then arrange them in even columns across the pan so each wedge has a cut side against the pan.

  6. Bake for 30 minutes, then flip the wedges over. Arrange them in an even layer and return the pan to the oven.

  7. Bake until the wedges are deeply golden, crisp, and easily pierced through by a fork, about 25 to 30 more minutes.

  8. Sprinkle with parsley, if desired, and serve while hot.

Recipe Notes


Heat some tap water to soak the potatoes.



  • Calories: 186.94kcal
  • Fat: 6.91g
  • Saturated Fat: 0.98g
  • Monounsaturated Fat: 4.94g
  • Polyunsaturated Fat: 0.79g
  • Carbohydrates: 29.10g
  • Fiber: 2.34g
  • Sugar: 1.03g
  • Protein: 3.58g
  • Sodium: 375.64mg
  • Calcium: 27.74mg
  • Potassium: 664.32mg
  • Iron: 1.56mg
  • Vitamin A: 5.46µg
  • Vitamin C: 10.50mg
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