These potato wedges are easy to make and deliver the perfect balance of crispiness and softness. With minimal ingredients, you can achieve bold flavor and a satisfying texture. They’re customizable with different seasonings and require no deep frying, making them a lighter alternative to traditional fries. Whether served as a snack or side, they’re always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
potatoes (cut into wedges) olive oil salt black pepper garlic powder paprika dried herbs (such as rosemary or thyme)
Directions
Preheat your oven and line a baking sheet with parchment paper or lightly grease it.
Wash and cut the potatoes into evenly sized wedges to ensure even cooking. Pat them dry with a towel to remove excess moisture.
In a large bowl, toss the potato wedges with olive oil, salt, pepper, garlic powder, paprika, and dried herbs until evenly coated.
Spread the wedges out in a single layer on the baking sheet, making sure they are not overcrowded.
Roast in the oven, turning halfway through, until the wedges are golden brown and crispy on the outside while tender on the inside.
Remove from the oven and let them cool slightly before serving.
Servings and timing
This recipe serves 3–4 people. Preparation time: 10 minutes Cooking time: 35–40 minutes Total time: approximately 45–50 minutes
Variations
You can add grated cheese during the last few minutes of baking for a cheesy version. For a spicier kick, include chili powder or cayenne pepper. Swap herbs to match your meal, or add a squeeze of lemon juice after baking for brightness.
Storage/Reheating
Store leftover wedges in an airtight container in the refrigerator for up to 3 days.
To reheat, bake them in the oven at a high temperature until they regain their crispiness. Avoid microwaving, as it can make them soft.
FAQs
What type of potatoes work best?
Starchy potatoes like russets give the crispiest results.
How do I make them extra crispy?
Make sure the potatoes are dry before seasoning and avoid overcrowding the pan.
Can I leave the skin on?
Yes, the skin adds texture and flavor.
Do I need to soak the potatoes?
Soaking can help remove excess starch, but it’s optional.
Can I use different seasonings?
Absolutely, you can customize the spices to your taste.
Why are my wedges not crispy?
They may be overcrowded or not baked at a high enough temperature.
Can I make these ahead of time?
They’re best fresh, but you can prep and season them in advance.
Can I freeze roasted potato wedges?
It’s not recommended as the texture may change.
What can I serve with them?
They pair well with meats, burgers, or dips.
Can I cook them in an air fryer?
Yes, air frying is a great alternative and can make them even crispier.
Conclusion
Roasted potato wedges are a classic, easy-to-make dish that delivers on both flavor and texture. With their crispy exterior and soft interior, they’re a versatile addition to any meal and can be customized to suit any taste.
These Roasted Potato Wedges are crispy on the outside, fluffy on the inside, and packed with savory seasoning. Easy to make and incredibly versatile, this oven-baked potato wedges recipe is a lighter alternative to fries and a perfect side dish for any meal.
Author:Catherine
Prep Time:10 minutes
Cook Time:35–40 minutes
Total Time:45–50 minutes
Yield:3–4 servings
Category:Side Dish
Method:Roasting
Cuisine:American / Global
Diet:Vegetarian
Ingredients
4 large potatoes (cut into wedges)
2–3 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 tsp dried herbs (rosemary, thyme, or mixed herbs)
Instructions
Preheat Oven: Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly grease it.
Prepare Potatoes: Wash and cut potatoes into evenly sized wedges. Pat dry thoroughly with a towel.
Season: In a large bowl, toss wedges with olive oil, salt, pepper, garlic powder, paprika, and herbs until well coated.
Arrange: Spread wedges in a single layer on the baking sheet. Avoid overcrowding.
Roast: Bake for 35–40 minutes, turning halfway through, until golden brown and crispy.
Serve: Remove from oven and let cool slightly before serving.
Notes
Dry potatoes thoroughly for maximum crispiness.Use high heat to achieve golden edges.Turn wedges halfway for even browning.Serve immediately for best texture.
