Crispy Potato Wedges (Easy Oven Baked Recipe) | Restaurant Style! (2024)

These crispy potato wedges are oven-baked to be soft on the inside and crunchy on the outside. This is an easy recipe with no pre-soaking required and simple, classic seasonings.

About This Recipe

These potato wedges are a treat: they're flavorful and crispy without having to fry them. Pair them with your favorite dipping sauce (you can't go wrong with ketchup), and these will remind you of fries from your favorite restaurant.

This recipe is ideal as an easy snack, appetizer or side dish. We love to pair these with our Garlic Butter Steak Bites or a Classic Turkey Burger.

Crispy Potato Wedge Ingredients

The full recipe is at the bottom of this page, but here's a quick overview of what you'll need & how to make it:

• 2 pounds Yukon potatoes,unpeeled
• 3 tablespoons olive oil(or avocado oil)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

Popular Substitutions & Additions

• Potatoes: red potatoes or russet potatoes also work for this recipe, just be sure to slice them thinly.
• Oil: high-heat oils work best for this recipe, like refined or light olive oil or avocado oil.

How to Make Crispy Potato Wedges

STEP 1: Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.

STEP 2: Thinly slice the potatoes: slice them in half lengthwise and then cut each half into four more slices (each potato should make about 8 thin wedges). The thinner you slice your potatoes, the crispier they will be.

STEP 3: Add the potatoes along with the remaining ingredients to a large bowl. Toss until the potatoes are coated in the oil and seasonings.

STEP 4: Place the potatoes on the baking sheet. The potatoes should be flat in one layer and not overlapping, if possible. Use two baking sheets and bake in batches if necessary.

STEP 5: Bake for 25 - 35 minutes, flipping after 15 minutes. The potatoes should be browned and firm. Depending on how thin your potatoes are, your wedges may take longer or shorter to cook.

STEP 5: Serve & Enjoy! Serve hot, optionally topped with more salt and pepper to taste.

How to Store This Recipe

• In the fridge: once cooled, store your potato wedges in an airtight container for up to 3 - 5 days.
• In the freezer: to freeze your potato wedges, lay them flat on a parchment paper lined baking sheet in the freezer. Let them freeze until solid then transfer to a large Ziploc bag for up to 6 months.

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