These Oven Baked Potato Wedges take very little effort to make and give you perfectly seasoned, creamy potato wedges you'll want for every dinner.
These potato wedges are my go-to side when I make burgers or chicken. After countless dinners, I have perfected the seasoning and cooking method to make perfect wedges for every meal!
The seasoning blend I use adds the right balance of smoky, savory, and spicy flavors that take these roasted potato wedges to the next level.
If you want more easy dinner sides, try my Jiffy Jalapeno Cornbread Muffins, or Texas Toast Garlic Bread.
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Ingredients & Substitutions
- Yukon Gold Potatoes - These are the best choice for this recipe due to their creamy texture and thin skin. Check the section below for additional potato options and an example on how to cut them into wedges.
- Table Salt - Start with one teaspoon of salt. Once they're done, you can add more salt if you like your wedges on the saltier side.
- Black Pepper - Provides a subtle heat and depth of flavor.
- Smoked Paprika - Adds a smoky, slightly sweet flavor to the wedges. If you prefer a milder taste, regular paprika works as a substitute.
- Garlic Powder - Adds a savory, umami-rich flavor. You can use onion powder as an alternative.
- Cayenne Pepper - Adds a little spice, double if you want spicy potato wedges.
- Avocado Oil or Olive Oil - Either oil works well for roasting your potatoes.
Full ingredient list with quantities in the recipe card below
Best Potato for Wedges
- Yukon Gold Potatoes: These are the best for baked wedges. They have thin skin, creamy texture, and the outside crisps up beautifully while staying tender inside.
- Russet Potatoes: Russets are an okay alternative, but their skin is thicker and tougher, so you might want to peel them before cutting them into wedges.
- Red Potatoes: These have a waxy texture and thinner skin, making them another good choice. They make wedges that are little firmer. Red potatoes may not get as crispy as Yukon Gold or Russet potatoes.
How to Make Oven Baked Potato Wedges
Step 1 | How to Cut Potato Wedges
Cut each potato in half, then slice each half into 3–4 equal wedges (shown above). The more even the slices are, the more evenly they will cook. Smaller potatoes are usually six wedges, while larger ones can give you up to eight wedges.
Step 2 | Season
Place potato slices on a large sheet pan, drizzle with oil and add seasoning. Toss the slices to evenly coated each one in seasoning. Make sure to spread the wedges in a single layer.
Step 3 | Bake
Bake for 30 minutes. Make sure to flip the wedges halfway through baking. Serve hot with your favorite sauce.
Tips & Notes
Tip 1: Don’t overcrowd the baking sheet. Spacing the wedges out ensures they roast evenly and get crispy edges instead of steaming.
Tip 2: Flip the wedges halfway through cooking to ensure they brown evenly on all sides.
Tip 3: Don’t skip drying the potatoes after washing. Removing excess moisture helps them crisp up better in the oven.
Common Questions
You don’t need to line your baking sheet with parchment paper, but doing so can make cleanup easier.
Yes, you can! To prevent browning, store the wedges in cold water in the fridge for up to 24 hours, then drain and pat them dry before baking.
Microwave: Place the potato wedges on a microwave-safe plate and heat them in 30-second intervals until warm.
Oven: Preheat the oven to 375F. Spread the wedges on a baking sheet in a single layer and bake for 8–10 minutes or until warm and crispy.
Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.
Ingredients
- 1 ½ pounds Yukon Gold potatoes
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- 3 tablespoons avocado oil or olive oil
Instructions
- Preheat your oven to 375F.
- Wash and dry the potatoes. Cut them into wedges, about 6-8 pieces depending on the size of the potato.
- Add potatoes to a large sheet pan. Season with salt, pepper, smoked paprika, garlic powder, and cayenne pepper (if using). Drizzle with oil, and toss until evenly coated.
- Spread the wedges in a single layer, cut side laying on the pan.
- Bake for 30 minutes, flipping the wedges halfway though.
- Remove from the oven, sprinkle with additional salt to taste, and serve hot.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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Terri Hodes says
I was looking for a potato wedge recipe that didn't use russets. I used red potatoes - very tasty. I would make it again.