This is my go-to recipe for perfect crispy potato wedges baked in the oven – restaurant-style. They are crispy on the outside and fluffy in the middle. You’ll need only a few simple ingredients and they are ready in no time. Plus: They only need a small amount (1.5 – 2 tablespoons) of oil.
These crispy oven-made potato wedges are my best friend when hanging out on the couch and binge-watching a show on Netflix. I preferably dip them in my ‘so much better than store-bought homemade ketchup‘ or a quick BBQ sauce. Who am I kidding? They taste great with anything!
Crispy baked potato wedges with homemade ketchup.
Recipe for crispy potato wedges, oven-made
>> Find ingredient amounts in the recipe part below.
Scrub potatoes, and then cut them into wedges.
Thoroughly scrub the potatoes. No need to pat them dry. Cut the potatoes into even-sized wedges lengthwise – depending on the size of the potatoes, between 4 and 8 wedges. It’s crucial that all have about the same size, otherwise they will bake uneven.
Mix oil, spices, and wedges.
In a large bowl, add oil and all the spices except salt. Whisk with a fork until well combined. Add potato wedges to the bowl and toss well to coat.
Spread out wedges on a baking sheet.
Line a large baking sheet (or two smaller ones) with parchment paper and evenly spread out the wedges. I use 2 sheets with 14×11 inch, 28×36 cm – it’s important for perfect crispy potato wedges that the baking sheet is now crowded.
Make sure to place the wedges cut side down on the sheet, the tips shouldn’t point up or they might burn. Sprinkle the potato wedges with fine salt.
Bake until golden.
Bake potato wedges in a 390 °F (200 °C) preheated convection oven. If using an oven with top and bottom heating elements, use 425 °F (220 °C). Bake for 15 minutes, then take the sheets out and flip the wedges. Now it doesn’t really matter if some tips are pointing up.
Bake for another 5-10 minutes or until the potato wedges are crispy and golden and baked through, depending on their size.
Serve immediately when hot or they’ll lose their crispiness. Sprinkle with additional fine salt or flaky salt, if desired – but try them first.
Crispy potato wedges with homemade ketchup.
I love them with homemade ketchup (in the pic), or a quick BBQ sauce, and a good movie. Enjoy!
PS: If you have leftovers: They taste great as an addition to salads. Also: They freeze well.
This is my go-to recipe for perfect crispy potato wedges baked in the oven – restaurant-style. They are crispy on the outside and fluffy in the middle. You’ll need only a few simple ingredients and they are ready in no time. Plus: They only need a small amount of oil.
Spice substitutions: If you do not have some of the spices on hand, no worries. You can basically use any spices or spice-mix. No chili powder spice blend? Add a pinch of ground cumin or coriander, garlic powder, or use a taco/chili/Cajun seasoning instead. No smoked paprika? Chipotle chili powder works great as a substitute. No paprika? Simply use a little more of the other spices. You see where I’m going with this?
Recipe: Ursula | lilvienna.com
Ingredients
- 2 lbs (900 g - 1 kg) potatoes, preferably medium to small ones*
- 1.5 to 2 tablespoons vegetable oil (no cold pressed oils like extra virgin olive oil)
- 1 teaspoon chili powder spice blend **
- 1 teaspoon paprika (regular or sweet)
- 1 teaspoon smoked paprika
- 1/4 teaspoon fine salt
- Optional: fleur de sel (flaky sea salt) for sprinkling the baked wedges
* For potato wedges I recommend using waxy potatoes like Yukon Gold. Starchy potatoes like Idaho or Russet, which are perfect for mashed potatoes, will not hold their shape as well. A lot of people are using Russets for wedges though, so it definitely works if you only have those on hand. I always use organic potatoes since I don’t peel them.
** Chili powder spice blend refers to a blend of spices like ground chili peppers, garlic, cumin, and oregano. In supermarkets, they are often sold as „chili powder“ – so make sure not to end up with simple ground chilies. However, even that would probably work, at the cost of extra fierceness. You can certainly substitute some kind of Cajun/taco/chili seasoning or rub too. They usually taste pretty similar.
Instructions
- Thoroughly scrub the potatoes. No need to pat them dry. Cut the potatoes into even-sized wedges lengthwise – depending on the size of the potatoes, between 4 and 8 wedges. It’s crucial that all have about the same size, otherwise they will bake uneven.
- In a large bowl, add oil and all the spices except salt. Whisk with a fork until well combined.
- Add potato wedges to the bowl and toss well to coat.
- Line a large baking sheet (or two smaller ones) with parchment paper and evenly spread out the wedges. I use 2 sheets with 14x11 inch, 28x36 cm – it’s important for perfect crispy potato wedges that the baking sheet is not crowded. Make sure to place the wedges cut side down on the sheet, the tips shouldn’t point up, or they might burn.
- Sprinkle the potato wedges with fine salt.
- Bake potato wedges in a 390 °F (200 °C) preheated convection oven. If using an oven with top and bottom heating elements, use 425 °F (220 °C). Bake for 15 minutes, then take the sheets out and flip the wedges. Now it doesn’t really matter if some tips are pointing up. Bake for another 5-10 minutes or until the potato wedges are crispy and golden and baked through, depending on their size.
- Serve immediately when hot or they’ll lose their crispiness. Sprinkle with additional fine salt or flaky salt, if desired.
- I love them with homemade ketchup or a quick BBQ sauce, and a good movie. Enjoy!
- If you have leftovers: They taste great as an addition to salads. Also: They freeze well.
Did you follow this recipe You could share your result here. All you need to do is take a picture with your smartphone and send it to [email protected]Michael: I used 'gold' potatoes - worked wonderfully, crisp outsid and soft inside. I think we have a new replacement for french fries!!! And a great snack fodd as well. No ketchup needed, the seasoning blend you give needs no condiments. Thanks! Click to enlarge.
Why not using olive oil (extra virgin or not)?
Hi filipa,
You can use olive oil as well if you like but make sure not to use extra virgin since its smoke point is low and the potato wedges are baked at high temperature.
I used a neutral tasting oil in this recipe because it enhances the flavor of the spices used. I personally don’t like olive oil in combination with the spices in the recipe but this, of course, depends largely on your personal taste.
I’ve been making potato wedges (aka Mom’s Famous Fries) for years, with the addition of my old unpretentious standby a sprinkle of seasoned salt before they go in…
I have a killer Cajun seasoning that I will add instead to spice things up- thanks for the tip!
Hey, I bet they are delicious with your Cajun seasoning! I already made them with a smokey/spicy Taco-Seasoning and it worked out perfectly! Best, Ursula