Best Ever Baked Potato Wedges

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.

5 from 2 votes

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Appetizer, Side Dish, Snack

Cuisine American, Gluten-Free, Vegan

Servings 6 servings

Calories 261 kcal

Equipment

Chef's knife
Large baking sheet
Parchment paper
Mixing bowl

Ingredients

US Customary - Metric

Instructions

Wash and scrub the potatoes thoroughly (there is no need to peel them). Cut them into wedges that are relatively equal in size.
Soak the potatoes in cold water for 10-30 minutes to remove the excess starch. This step can be skipped, but the wedges won't turn out as crispy.
In the meantime, preheat the oven to 400°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.
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. Happy eating!

Notes

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!
Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition