• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Broke Bank Vegan
  • About
  • Recipes
  • Contact
menu icon
go to homepage
  • About
  • Recipes
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Snacks & Appetizers

    How to Make Crispy Homemade Potato Wedges (Oven-Baked)

    Published: Nov 4, 2020 · Updated: Dec 12, 2020 by Mitch and Justine · This post may contain affiliate links

    Jump to recipe
    Crispy Homemade Potato Wedges

    Bite your way through crunchy, golden skin to reveal a tender, fluffy potato center. If that interests you, come learn how to make crispy homemade potato wedges in the oven with us!

    Crispy Baked Potato Wedges With Dipping Sauce
    Crispy and golden brown on the outside
    Table of Contents
    • 📖 About
    • 🍲 Key ingredients
    • 🔪 Instructions
    • 🌡️ Storage
    • 💭 Budget tips
    • 🍴 Tasting notes
    • 📋 Recipe
    • ♻️ Similar recipes
    • 💬 FAQ

    📖 About

    We don't know about you guys, but we love potato wedges. There's something special about biting into the perfect wedge that's both crunchy on the outside and pillowy soft on the inside. It's like magic.

    We thought it was about time we shared our favorite potato wedge recipe with you! We recommend bookmarking this post for the next time you have a snack attack. Although they can be deep-fried, we prefer to bake our potato wedges because it's much easier, cleaner, and healthier!

    These wedges are seasoned with a touch of garlic, onion, fresh sea salt, and cracked black pepper. We always add a little parsley garnish for style points, but that's completely optional.

    So, whether you're plant-based, gluten-free, or just looking for some delicious potato wedges, this is the recipe for you! The only question left is...

    Which dip do you prefer? Ketchup? Mayo? Spicy chili garlic aioli? Let us know which team you're on in the comments below!

    Potatoes, Onion Powder, Garlic Powder, Oil, And Salt
    All the ingredients you'll need for this recipe

    🍲 Key ingredients

    • Russet potatoes: also known as Idaho potatoes if you're from America. Russets are the potato best suited for fries. Why? They have a high starch content and low moisture level, meaning they crisp up on the outside, but maintain a fluffy interior. Plus, just one medium russet potato contains 4.6 grams of protein and 4 grams of fiber.
    • Olive oil: we love the taste of olive oil. Plus, it helps create a golden-brown outer layer on the potato wedges. We opt for olive oil when we can because it has such heart-healthy monounsaturated fats. In other words, this type of fat helps protect the body from the harmful effects of "bad" cholesterol.
    • Sea salt: yes, salt on potato wedges is an essential ingredient and should not be missed! Salt draws out moisture from the potato, resulting in a light, fluffy, potato. Plus, who doesn't love the taste of salt?
    Unbaked Potato Wedges In A Bowl
    Coat the wedges when they're in the bowl to avoid extra mess

    🔪 Instructions

    First, you'll need to wash and cut your russet potatoes into wedges of any size (no need to peel them). Just remember, the larger they are the slower they'll cook. You don't have to be too exact, but try to make each wedge relatively similar sizes so they cook evenly.

    Once you've turned the taters into wedges, soak them in cold water for 10 to 30 minutes to remove the excess starch (this will help achieve maximum crispiness).

    Uncooked Potato Wedges On A Baking Sheet
    Spread wedges out evenly on a baking sheet

    Some people soak them in hot water, but we're just not convinced it makes a difference. Note: this step can be skipped, but you won't get the most optimal wedge crisp.

    While the potatoes are soaking, preheat your oven to 400 degrees F and line a few baking sheets with parchment paper. Then, drain and dry the wedges on a clean towel. Transfer them to a large bowl to toss with olive oil and seasonings.

    Crispy Homemade Potato Wedges With Dip
    Are you team ketchup or mayo?

    Spread them evenly on your parchment-lined pans and bake for 20 minutes. Flip them, then cook for another 20-25 minutes, or until they appear golden and are easily pierced with a fork.

    Serve with your favorite dips like ketchup, hummus, or sweet & spicy mustard!

    🌡️ Storage

    Let's be honest, these potato wedges are best when served fresh, warm, and straight out of the oven. But, they also make a great snack to prep beforehand and will keep in the fridge for 3-4 days.

    To reheat, bake them at 300 degrees F for 10-15 minutes. You can also reheat them in a covered skillet over low for 5-10 minutes, flipping halfway.

    Crispy Baked Potato Wedges With Ketchup
    A wedge perfectly made for dipping

    💭 Budget tips

    We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:

    • Buy your potatoes from places like Costco or Superstore to save even more
    • Reduce the amount of oil you toss the potatoes in or go oil-free
    • Skip the seasonings and just use good old fashioned S & P

    🍴 Tasting notes

    These potato wedges are a great snack by themselves or paired with your favorite dip. They're:

    • Crispy on the outside
    • Fluffy on the inside
    • Golden-brown
    • Fool-proof

    If you try these potato wedges, please rate them and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!

    📋 Recipe

    Crispy Baked Potato Wedges With Dipping Sauce

    Crispy Homemade Potato Wedges

    $6.61 recipe | $1.10 serving
    Mitch and Justine
    Fresh, warm, and crispy potato wedges baked to perfection. Lightly coated in oil and tossed in garlic & onion powder, sea salt, and black pepper. Delicious!
    5 from 2 votes
    Prevents your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 40 mins
    Total Time 1 hr 10 mins
    Course Appetizer, Side Dish, Snack
    Cuisine American, Gluten-Free, Vegan
    Servings 6 servings
    Calories 261 kcal

    Equipment

    • Chef knife
    • Large baking sheet
    • Parchment paper
    • Mixing bowl

    Ingredients
     

    US Customary - Metric
    • 4 lbs russet potatoes ($6.03)
    • 3 tablespoon olive oil ($0.36)
    • 1 tablespoon garlic powder ($0.08)
    • ½ tablespoon onion powder ($0.12)
    • 1 teaspoon sea salt ($0.01)
    • 1 teaspoon black pepper ($0.01)

    Instructions
     

    • To begin, scrub and cut russet potatoes into wedges of relatively the same size. There's no need to peel them. Note: larger sizes will take longer to bake.
    • Next, 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 end up as crispy.
    • While the potatoes soak, preheat your oven to 400°F and line a few baking sheets with parchment paper. Then, drain and dry the wedges on a clean towel. Transfer them to a large bowl to toss with olive oil, garlic powder, onion powder, salt, and pepper.
    • Once coated, spread them evenly on the parchment-lined pans and bake for 20 minutes. Flip the wedges, then cook for another 20-25 minutes, or until they appear golden and are easily pierced with a fork.
    • Serve these crispy potato wedges with your favorite dips like ketchup, hummus, fancy sauce, chili garlic aioli, or sweet & spicy mustard!

    Notes

    • 4 lbs russet potatoes = ~ 6-7 large potatoes.

    Nutrition

    Serving: 1serving | Calories: 261kcal | Carbohydrates: 45.4g | Protein: 5.7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 419.9mg | Potassium: 1140.8mg | Fiber: 5g | Sugar: 2.3g | Vitamin A: 20.2IU | Vitamin C: 17mg | Calcium: 43mg | Iron: 2.3mg
    Don't miss another recipe!Subscribe to our newsletter!

    ♻️ Similar recipes

    For more finger food to dip into, try our:

    • Homemade salsa fresca because fresh is always better than store-bought.
    • Crispy vegan "chicken" tenders for a new-school take on an old classic.
    • Baked buffalo cauliflower wings if you're looking to convert your meat-eating friends.
    • Guacamole and tortilla chips for the real deal Mexican-style.

    💬 FAQ

    Do I have to coat the potato wedges with oil?

    You do not have to coat the potato wedges with oil, but it will help turn them golden-brown and crispy.

    Can I use any type of potato?

    Russet potatoes are the best to use for potato wedges because of their make up. If you use other potatoes, you may end up with a hollow interior and a softer exterior.

    Should I put salt on before or after baking?

    We find putting salt on before is the best option because it sticks better. Some say salt draws out more moisture and makes for a drier potato, but we never notice any major difference.

    « Soft & Chewy Peanut Butter Cookies (How to Make Vegan & GF)
    How To Make Cheesy Vegan Popcorn From Scratch (Low-Calorie Snack) »

    Reader Interactions

    leave a comment and rating! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Mitch & Justine

    Hey, we're Mitch & Justine! We've been vegan for over 8 years, and we love to share plant-based recipes from around the world! Everything you'll find here is simple, affordable, and delicious. Learn more →

    Free Recipe Ebook

    Popular recipes

    • Jugo Verde
    • Quesabirria Tacos
    • Tacos de Canasta
    • Garnachas Mexicanas
    • Corundas
    • Huaraches

    Featured in

    Featured in logos.

    Footer

    ↑ Back to top

    Details

    Privacy

    Terms

    Disclaimer

    Disclosure

    Newsletter

    Sign up for emails and updates!

    More

    Accessibility

    About

    FAQ

    Copyright © 2022 Broke Bank Vegan