Name: Crispy Baked Potato Wedges Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: American
Ingredients: 2 Potatoes (Sebago, Russet, Creme Gold, Yukon Gold, washed with skin on); ½ teaspoon Paprika; ½ teaspoon Garlic Powder; 1 tablespoon Olive Oil; Salt, to taste

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Introduction

Crispy baked potato wedges are a simple, delicious side dish that pairs well with nearly any meal. Oven-roasted to golden perfection, these wedges are crunchy on the outside and soft inside, making them an irresistible treat for all ages.

A wooden board holds a pile of crispy potato wedges, each wedge thick with a golden brown surface and a rough, seasoned texture. The potato wedges are layered close together on the board, showing some darker browned spots and slightly curved shapes. At the bottom left corner, there is a small white bowl filled with a smooth, shiny dark red-brown ketchup sauce. The whole setup is on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Potatoes, washed with skin on
½ teaspoon Paprika
½ teaspoon Garlic Powder
1 tablespoon Olive Oil
Salt, to taste

Instructions

Step 1: Preheat your oven to 200°C (390°F) and line a baking tray with baking paper.
Step 2: Cut each potato in half lengthways, then cut each half in half again lengthways. Finally, cut each piece in half once more lengthways so that you have 8 equally sized wedges from each potato.
Step 3: Place the potato wedges in a bowl with paprika, garlic powder, olive oil, and salt. Toss everything together until the wedges are evenly coated.
Step 4: Spread the wedges out in a single layer on the prepared baking tray, leaving some space between each wedge for even crisping.
Step 5: Bake in the oven for 30-35 minutes, flipping the wedges halfway through cooking, until they turn golden brown and crispy.
Step 6: Remove from the oven and serve immediately with an extra sprinkle of salt if desired.

Tips & Variations

Choose good roasting potatoes like Sebago, Russet, or Yukon Gold for the best texture.
Add a pinch of cayenne pepper to the seasoning mix if you prefer a spicy kick.
Don’t crowd the wedges on the baking tray; leaving space ensures they crisp up nicely.
Double or triple the recipe easily to serve a larger group.

Storage

Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 200°C (390°F) for 10-15 minutes to regain their crispiness. Avoid microwaving as it may make them soggy.

How to Serve

A wooden board placed on a white marbled surface holds a pile of golden-brown potato wedges. The wedges are thick, with a crispy and slightly rough texture on the outside, showing a mix of deeper orange and light brown colors from roasting. In the bottom left corner of the board, a small white bowl contains a dark reddish-brown dipping sauce with a smooth and glossy surface. The potato wedges are arranged casually, some leaning on others, filling the middle section of the board. The photo has soft natural lighting highlighting the textures and colors of the potatoes and sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these potato wedges?

Yes, you can freeze cooked potato wedges. To do this, flash freeze them on a baking tray once cooled for about 30 minutes, then transfer to a ziplock bag. Reheat in the oven straight from frozen for best results.

What potatoes work best for crispy wedges?

Starchy, roasting potatoes such as Sebago, Russet, Yukon Gold, or Creme Gold are ideal for making crispy baked wedges because they crisp up well in the oven while remaining tender inside.