Baked Potato Wedges

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These baked potato wedges are quick, easy, and cooked to golden-brown perfection. With a few simple techniques, they turn out ultra-crispy on the outside yet tender and pillowy on the inside. Serve them as-is or with dips like ketchup, chipotle aioli, and ranch!

❤️ Why you’ll love this recipe

• Affordable: Russet potatoes are an affordable ingredient available almost everywhere in the world. Plus, the seasonings are pantry staples!
• Classic: Compared to French fries, baked potato wedges have a more homestyle feel. This recipe is an absolute classic when you’re in the mood for a snack.
• Perfect texture: Follow our instructions and you’ll never end up with undercooked, soggy, or charred potato wedges again!
• Healthy: Baking in the oven is a much healthier option than deep-frying potatoes!

If you love baked potato wedges, you should really check out our tortitas de papa, buffalo cauliflower wings, air fryer hash browns, and chickpea fries.

🍟 What are baked potatoes wedges?

Potato wedges are a popular alternative to French fries, receiving their name from the characteristic wedge shape. The slices are thick and tender on the inside versus the long and thin style of French fries.

Potato wedges can be cooked by frying or baking them, both delicious options. Today, we’re sharing a baked version to cut down on the oil and make them healthier.

The most common complaint about baked potato wedges is that they don’t turn out crispy enough. But with a few tips and tricks, you’ll be able to achieve golden brown potato wedges that are crispy on the outside and tender on the inside!

💦 The trick to crispy potato wedges

Since potatoes are starchy when cooked, they run the risk of turning out gummy in texture. To combat this, it’s important to soak them in cold water before baking them. The starches are drawn out of the potatoes, allowing them to crisp up perfectly once baked.

We’ve seen some reccomendations to soak them in warm water, which should be avoided completely. This actually activates the starches, which is the opposite of what we want.

Our next biggest tip is to spread the wedges out in a single layer on the pan, leaving enough room between them. Overcrowding the potatoes prevents air circulation, leading to steamed rather than crisped potatoes.

🥔 Which potatoes are best for wedges?

Russet potatoes are the best-suited variety for baked potato wedges. They have a high starch content and low moisture level, meaning they crisp up on the outside yet maintain a pillowy interior.

The next best options are red or Yukon Gold potatoes. Since red potatoes are waxy (not starchy), you don’t need to give them an ice bath. On the other hand, Yukon Potatoes could use the soak since they are starchy and waxy.

🛒 Ingredients & substitutions

• Russet potatoes: Also known as Idaho potatoes in North America. Opt for organic russet potatoes when possible since non-organic russets are a highly sprayed crop.
• Olive oil: Helps create a golden-brown and crispy exterior. We recommend extra-virgin olive oil for the best flavor and health benefits.
• Garlic & onion powder: To season our baked potato wedges, we love garlic and onion powder for their savory, complex, and hearty flavors. Feel free to just use one or the other.
• Salt & pepper: Sea salt draws out moisture from the potato, resulting in a light, fluffy, potato. Cracked black pepper adds a savory kick!

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make baked potato wedges

Step 1: Cut the wedges

To begin, wash and scrub the potatoes thoroughly (there is no need to peel them). Cut them into wedges that are relatively equal in size.

Step 2: Soak the potatoes

Soak the potatoes in cold water for 10 to 30 minutes to remove the excess starch. This step can be skipped, but the wedges won’t turn out as crispy.

Step 3: Add seasonings

While the potatoes soak, preheat your oven to 400 degrees F and line a few baking sheets with parchment paper. Drain and dry the wedges on a clean towel, then transfer them to a large bowl to toss with olive oil, garlic powder, onion powder, salt, and pepper.

Step 4: Bake the potato wedges

Once coated, spread the wedges evenly on the prepared baking sheets. Bake them for 40-45 minutes, flipping halfway, or until they appear golden brown and are easily pierced with a fork.

If you have questions about making baked potato wedges, check out our FAQs or leave a comment down below!

🍅 Dips for baked potato wedges

Once crispy, serve your baked potato wedges with flavor-packed dips like these:

• Vegan tartar sauce
• Ketchup
• Toum
• Hummus
• Chili garlic aioli
• Spicy mustard
• Vegan ranch

🍔 Serving suggestions

While these baked potato wedges do make a delicious snack on their own, they’re the perfect side dish to serve alongside mains like these:

• Vegan chili: Make chili cheese fries with plant-based chili, nacho cheese sauce, and dairy-free sour cream.
• Mac and cheese: Creamy, rich, and full of cheesy flavor.
• Vegan tuna sandwich: Featuring mashed chickpeas, crunchy veggies, and creamy sauce.
• Vegan fried chicken: Served as-is or in a burger with baked potato wedges.
• Vegan fish: For a classic fish and chips meal (made plant-based).
• Falafel: Crispy homemade falafel served in pitas, wraps, or salads.
• Vegan “chicken” tenders: Breaded tofu sticks coated in buffalo seasoning. 

🌡️ Storage & reheating

For any leftover baked potato wedges, follow these simple storage tips:

• Fridge: Transfer to an airtight container and keep refrigerated for 3-4 days.
• Freezer: Once cooled completely, freeze them in a freezer-safe bag or container and they will last for at least 3 months. Thaw in the fridge overnight before you’re ready to eat them again.
• Reheating: Bake them in the oven at 400 degrees F for about 8-10 minutes, or until they’re heated through and crispy.

♻️ Variations

• Seasonings: Play around with different spices or seasoning blends like rosemary, thyme, oregano, Cajun or Creole seasoning, smoked paprika, cayenne powder, or Italian seasoning.  
• Potatoes: Try making baked sweet potato wedges with your favorite orange or purple varieties.
• Cheese: Before baking the potato wedges, add a sprinkle of vegan parmesan for ultra-savory, cheesy, and umami-rich flavors.
• Air fryer: Make air-fried potato wedges by cooking them in the air fryer at 400 degrees F for 15-20 minutes, shaking halfway.

🧑‍🍳 Top tips

• Choose the right potato: For the crispiest results, it’s best to use russet potatoes. You can opt for red or Yukon Gold potatoes, but the most ideal texture will be from russets.
• Cut evenly: Take your time to ensure the potato wedges are cut evenly. This way, they’ll bake evenly and turn out equally crispy. 
• Don’t skip the soak: If you’re looking for extra crispy potatoes, don’t skip soaking them in cold water!
• Flat side down: Arrange the potatoes in an even layer and with the flat sides down for the most ideal final texture.
• Flip them: At the halfway point of baking, remove the pan and flip the potato wedges so they brown evenly on both sides.
• Be patient: Each oven varies slightly, so don’t pull them out until they are golden and crispy. If that means you need to wait 3-4 minutes longer, just be patient!

💬 FAQ

🍴 More potato recipes

If you enjoyed these baked potato wedges, be sure to check out some more recipes with potatoes as the star ingredient:

• 4-Ingredient Potato Soup: A quick and easy soup made with pantry staples.
• Stewed Potatoes: A creamy, rich, and comforting side dish.
• Pambazos: Mexican torta filled with potatoes and vegan chorizo.
• Tacos de Canasta: Basket tacos stuffed with potatoes and steamed in chile oil.
• Red Skin Mashed Potatoes: A hearty vegan mashed potato recipe.

Note: We’ve updated this post to include new information and helpful tips about the recipe.