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!
Recipe for crispy potato wedges, oven-made
>> Find ingredient amounts in the recipe part below.
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 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 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 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.
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 like this potato wedges salad with lentils. Also: They freeze well.
Other delicious potato snacks
Did you make this recipe? Let me know in the comments how it turned out and also leave me a star rating if you want :)
Perfect Crispy Baked Potato Wedges
Ingredients
- 2 lbs (900 g – 1 kg) potatoes, preferably medium to small ones (see note below)
- 1.5 to 2 tablespoons vegetable oil or sunflower oil (I recommend oils with a high smoke point)
- 1 teaspoon chili powder spice blend (see note below)
- 1 teaspoon paprika (regular or sweet/Hungarian)
- 1 teaspoon smoked paprika
- 1/4 teaspoon fine salt
- Optional: fleur de sel (flaky sea salt) for sprinkling the baked wedges
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 14×11 inch, 28×36 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 10 minutes or until the potato wedges are crispy and golden and baked through, depending on their size. Ovens are different so this might take a few minutes longer/shorter.
- 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 (try this potato wedges salad). Also: They freeze well.
Notes
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