Crispy Oven Baked Potato Wedges (Printable)

Golden, crispy potato wedges seasoned and baked to perfection with herbs and spices.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed and unpeeled

→ Seasonings

02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon onion powder
06 - 1 teaspoon sea salt
07 - ½ teaspoon freshly ground black pepper
08 - ½ teaspoon dried oregano

→ Garnish (optional)

09 - 2 tablespoons chopped fresh parsley
10 - ¼ cup grated Parmesan cheese (omit for vegan or dairy-free)

# How-To:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or grease lightly with oil.
02 - Cut each potato lengthwise in half, then slice each half into 3 to 4 wedges, yielding 6 to 8 wedges per potato.
03 - Toss the potato wedges in a large bowl with olive oil, garlic powder, smoked paprika, onion powder, sea salt, black pepper, and oregano until evenly coated.
04 - Place the wedges in a single layer on the baking sheet, skin side down, spacing them apart to ensure even crisping.
05 - Bake for 20 minutes until golden around the edges.
06 - Flip each wedge and bake for an additional 15 minutes or until fully crispy and golden brown.
07 - Remove wedges from the oven, garnish with chopped parsley and Parmesan cheese if desired, and serve hot.

# Expert Advice:

01 -
  • They're crispy on the outside and tender inside without needing a deep fryer or gallons of oil.
  • The smoked paprika and garlic powder give you that restaurant-quality flavor that feels fancy but takes zero extra effort.
  • You can throw them together in 10 minutes and let the oven do the heavy lifting while you do other things.
02 -
  • Soaking the cut wedges in cold water for 30 minutes before seasoning removes excess starch and is the difference between crispy and disappointing.
  • Spacing matters more than you'd think—overcrowded wedges steam instead of crisp, so don't be tempted to pile them too close together.
03 -
  • If your oven runs hot, start checking around the 30-minute mark to prevent over-browning on the edges.
  • Don't skip the flip halfway through—it's what creates that crispy-on-all-sides texture that makes people keep reaching for more.

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