🥔🎉 Learn how to make crave-worthy Baked Potato Wedges that have a crispy exterior with a soft and fluffy interior! No frying and no need for an air fryer. Follow my simple trick to enjoy the best crispy baked potato wedges that are just IRRESISTIBLE especially when served hot and fresh with ketchup or Ranch!

Seasoned potato wedges garnished with chopped herbs and drizzled with ketchup, arranged on parchment paper.

Easy Baked Potato Wedges Recipe

Baked potato wedges are the perfect side dish to just about anything from steak and burgers to chicken nuggets, crispy chicken sandwiches and so much more.
And let’s face it, thick cut crispy fries or potato wedges really don’t need to be “served with” an entree to be amazingly good. Whether you want to serve them to a bunch of hungry game day fans as an appetizer or as a late night snack, no one will ever complain.
Especially because these potato wedges are lightly crispy on the outside with a tender, fluffy center.
Secret Tip: I soak my potato wedges in water for about 10 minutes which helps remove excess starch to help achieve that perfect crispy-yet-tender texture.

A seasoned potato wedge is dipped into a bowl of tomato ketchup, with more potato wedges and chopped herbs visible on the plate.

Ingredients in Oven-Baked Potato Wedges

Potatoes are the star of the show. I recommend Russet potatoes for their size and thick skin. I don’t peel mine, although you could. In a pinch, you could use another type of potato such as Yukon gold or yellow gold potatoes, red potatoes, or even sweet potatoes.
Olive oil is my favorite cooking oil for baking these potato wedges although avocado oil or another neutral oil will work.
Spices include onion powder, garlic powder or mined garlic cloves, paprika or smoked paprika, salt, and pepper.
For garnishing and serving, a sprinkle of parsley is a nice but optional touch. Green onions, bacon bits, or Parmesan cheese also work well.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

A bowl of raw potatoes surrounded by small dishes containing chopped parsley, paprika, black pepper, salt, minced garlic, oil, and onion powder on a white surface.

How To Bake Crispy Potato Wedges

Preheat your oven to 400F. Do not peel the potatoes. Simply cut them into chunky wedges that are uniform in size.
Soak them in water for 10 minutes which removes some of the starch. Tip: Soaking creates potatoes that are more crispy on the outside and the center is more fluffy and tender.
Remove the cut potatoes from the water, spread them onto a large baking sheet, and pat dry with paper towels or a kitchen towel.
Evenly drizzle with oil, sprinkle the seasonings, toss to coat, place potato wedges in a single layer and bake for about 30-35 minutes and garnish as desired.
Serving: Ketchup is a am must for me but Ranch dressing, blue cheese dressing, mayonnaise, or BBQ sauce are great dippers. Some people swear by a 50-50 mixture of mayo-BBQ sauce. I’ve got 5 Easy Sauces and Dips that are made with common ingredients and condiments you probably already have on hand like mustard and mayo.

Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.

Wondering If You Can Air Fry?

I love my air fryer and you certainly can air fry these potato wedges. Go with 400F for about 15 minutes, but it will highly depend on the size of your air fryer and how powerful it is, as well as how crispy you like your potatoes.

The only downside is that air fryer baskets are quite small especially compared to a baking sheet so you will want to halve the recipe, or be prepared to make a lot of batches. You can even just use two Russet potatoes and use less oil and seasonings. Just eyeball it – this doesn’t have to be an exact science.

Preheat oven to 400F and line a baking sheet with parchment paper, nonstick heavy duty foil (not cheap foil that rips, see link above what I use), or a Silpat, if desired. Note – I’ve seen recipes that insist that parchment paper is required for crispy potatoes but in my experience, it’s not. Or leave baking sheet unlined.
Wash and slice the potatoes into 1/2-inch thick pieces. I do this by first cutting the potato in half lengthwise or vertically, then into quarters, and then eighths. It also depends on how big your potatoes are. Tip – Bigger wedges will take longer to cook through so aim for uniformly sliced potatoes that are about 1/2-inch thick at their fattest and the lengths will vary a bit.
Place the potatoes in a large bowl, top with cold water, and soak for about 10 minutes, or until the water has turned slightly cloudy. Tip – Soaking helps remove excess starch which helps your potato wedges bake up crispier.
Place the wet potatoes on a large, clean kitchen towel or sturdy paper towels and blot dry.
Place the blotted potatoes on the prepared baking sheet and evenly drizzle with the oil, and then evenly sprinkle with the salt, pepper, and various seasonings. Toss very well with clean hands to coat evenly.
Bake the potatoes for about 30 minutes, or as necessary. Midway through baking flip them over to ensure even browning and crisping.
Optionally garnish with fresh parsley, sliced green onions, bacon bits, or as desired and serve with the dip of your choice. See Notes below for ideas.

Serving: Looking for sauces and dips beyond ketchup or ranch dressing? I’ve got 5 Easy Sauces & Dips made with common condiments and ingredients you probably already have on hand.
Storage: Potatoes are best when served hot and fresh. They will keep airtight in the fridge for up to 3-4 days or in the freezer for up to 2 months however they will not be as crispy when you reheat them, no matter what you do. If you have an air fryer, that’s the best way to reheat because a microwave will warm them, but won’t re-crisp them.

Serving: 1serving, Calories: 248cal, Carbohydrates: 50g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 305mg, Potassium: 1136mg, Fiber: 4g, Sugar: 2g, Vitamin A: 129IU, Vitamin C: 15mg, Calcium: 41mg, Iron: 2mg