Name: Crunchy Seasoned Baked Potato Wedges
Prep time: 10 min
Cook time: PT-488784H59M29S
Total time: 50 min
Cuisine: American
Ingredients: 4 medium russet or Yukon gold potatoes, scrubbed and cut into wedges; 3 tbsp olive oil; 1 tsp paprika (regular or smoked); 1 tsp garlic powder; 1 tsp onion powder; ¾ tsp salt (or to taste); ½ tsp black pepper; Optional: ½ tsp dried parsley, Italian seasoning, or cayenne pepper

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Crunchy Seasoned Baked Potato Wedges are my go-to side when I want something hearty, crispy, and full of flavor—without the deep frying. These golden wedges are tossed in a simple seasoning mix and roasted to perfection in the oven. The outside is crisp and well-seasoned, while the inside stays soft and fluffy. Whether I’m serving them with burgers, grilled chicken, or just dipping them in sauce, these always hit the spot.

Why You’ll Love This Recipe

I love how easy these potato wedges are to make with minimal ingredients and zero fuss. They come out of the oven beautifully browned and crunchy without needing a fryer. The seasoning is perfectly balanced—savory, slightly smoky, and bold enough to stand on its own or with dips. These are a huge hit with both kids and adults, and I find myself making them again and again because they go with just about anything.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet potatoes (or Yukon gold)
Olive oil
Paprika (regular or smoked)
Garlic powder
Onion powder
Salt
Black pepper
Optional: dried parsley, Italian seasoning, or cayenne for extra flavor

Directions

I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
I scrub the potatoes clean and slice each one into wedges—usually about 6–8 wedges per potato depending on size.
In a large bowl, I toss the wedges with olive oil, paprika, garlic powder, onion powder, salt, and black pepper until they’re evenly coated.
I arrange the wedges in a single layer on the baking sheet, cut side down for extra crispness.
I bake for 35–40 minutes, flipping them halfway through to ensure even browning on both sides.
Once golden and crispy, I let them rest for a couple of minutes before serving hot with my favorite dipping sauce.

Servings and timing

This recipe serves 4 as a side dish. Prep time is about 10 minutes, and bake time is around 35–40 minutes. In total, I set aside roughly 50 minutes from start to finish. It’s perfect for busy weeknights or casual weekend dinners.

Variations

Spicy Kick: I add a pinch of cayenne or chili powder for a little heat.
Cheesy Version: I sprinkle Parmesan over the wedges during the last 5 minutes of baking.
Fresh Herb Finish: I toss them with fresh chopped parsley or rosemary right before serving.
Lemon Zest: I sometimes add a bit of lemon zest after baking for a bright finish.
Sweet Potato Swap: I use sweet potatoes instead for a sweeter version with the same crunch.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and bring back the crunch, I spread the wedges on a baking sheet and bake at 375°F for about 10–12 minutes. I avoid the microwave for these—reheating in the oven or toaster oven keeps them crisp on the outside.

FAQs

What kind of potatoes work best for baked wedges?

I usually use russet potatoes because they get crispy on the outside and fluffy on the inside. Yukon golds also work well and have a creamy texture.

How do I get the wedges extra crispy?

I make sure to pat the potatoes dry before tossing with oil and spread them in a single layer without crowding. Flipping them halfway through baking helps too.

Can I prep them ahead of time?

Yes, I slice the potatoes and keep them in cold water for a few hours. When I’m ready to bake, I drain and dry them thoroughly before seasoning.

Do I have to peel the potatoes?

No, I leave the skins on for extra texture and nutrients. Just make sure to scrub them clean before cutting.

What sauces go well with these wedges?

I like serving them with ketchup, ranch, garlic aioli, or even BBQ sauce. They’re also great with a spicy sriracha mayo or honey mustard.

Conclusion

Crunchy Seasoned Baked Potato Wedges are a simple, satisfying side dish I can rely on any day of the week. They’re crispy, flavorful, and baked—not fried—which makes them a lighter option without sacrificing any of the taste. Whether I’m pairing them with dinner or enjoying them as a snack, these wedges always deliver that perfect crunch.