Crispy Baked Potato Wedges

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Potato wedges baked until crispy and golden brown are the perfect side dish and healthy alternative to fries.


There is better than crispy baked potato wedges when it comes to healthy side dishes. They can be seasoned up in any way you like and the golden exterior is hard to beat. Potato lovers also won't want to miss these Baked Potato Chips.

Last week we were having chicken burgers for dinner and all I wanted on the side were crispy, crunchy potato wedges. At first, all I had in mind were the delicious version they make at my local grocery store but I wanted something that wasn't deep fried so I set out to make my own.

With a little patience, you can make wedges that taste just as good at home. The key to making a super crispy potato wedges is cutting them nice and thin and giving them plenty of time in the oven to crisp. Flipping them too early or over-crowding the pan will leave you with less than crispy potatoes but if you are willing to wait - you can make something every one will love.

Potato wedges in a bowl and on a baking dish with garlic powder, paprika, salt, and pepper.

How do cut potatoes into wedges?

Start by scrubbing the potatoes well to remove any excess dirt or debris. Then slice the potato in half lengthwise. Then cut in half again and then slice diagonally to create the wedges.

Personally, I find smaller wedges get crispier, so for large potatoes, consider slicing the wedges in half (like you see in the photos) to create smaller wedges. They don't look quite as pretty, but I find they get much crispier.

Seasoning and Flavor Ideas

There are so many different options when it comes to seasoning, spices, and flavors.

  • Garlic and herb: While the potatoes bake, cook down some minced garlic with olive oil or butter. Toss the hot wedges with the cooked garlic and some chopped fresh parsley for the best garlic fries around.
  • Parmesan: Finish the fries with a healthy dose of fresh grated Parmesan cheese and some fresh parsley or basil. 
  • Buffalo Ranch: Before baking, toss the potato wedges with some ranch seasoning. Then when they come out of the oven, drizzle them with buffalo sauce. You could also use a dry buffalo seasoning.
  • Cajun: Coat the wedges in a Cajun seasoning blend for a sweet, spicy, and smoky option.
  • Sour cream and onion: Grab some store-bought dry sour cream and onion seasoning and then finish with some chopped fresh chives or green onions.
  • Taco spice: Add some Mexican flavors with taco seasoning. No one would blame you for melting some cheddar cheese on top before serving.

What are the best potatoes to use?

Although this recipe will work with any potatoes, I find there are three options that work best.

  • Russet potatoes: This is the most common potato used for fries and wedges. It cooks up crispy and has a soft, pillowy texture on the inside. 
  • Yukon Gold Potatoes: These potatoes are my personal favorite for crispy potato wedges since the golden interior gets super crispy when baked and the interior stays soft and tender. 
  • Red Potatoes: Another solid option and my favorite option when it comes to the size of the wedges. The smaller, more circular shape of red potatoes is perfect for wedges.

Baked potato wedges with a crispy exterior on a baking sheet.

How to make sure they get crispy?

The most important secret to getting super crispy baked potato wedges, fries, or chips is to make sure the pan isn't overcrowded. The potatoes need to have space to roast and get crispy. When they are piled on top of each other, they will steam instead of roast and you won't get the same delicious, crispy exterior.

You also want to make sure they are coated with enough oil that they can brown on the pan. To help this process without adding lots of extra fat or calories, I like to coat the cooking sheet and potatoes with cooking spray as well. 

What to serve with potato wedges?

Although burgers and sandwiches are the first thing that comes to mind, there are so many options for serving these crispy wedges. Here are some favorites:

Do I need to soak the potatoes first?

As long as you cut the potatoes into thin wedges, I find they don't need to be soaked as well. However, soaking can help create extra crispy potato wedges by removing some of the starch. To soak, first cut the potatoes in wedges and add to a bowl of ice water. Soak for 10-15 minutes. Rinse the potatoes and make sure to dry them extremely well before baking.

The Recipe
Crispy baked potato wedges on a cooking sheet with paprika, garlic powder, salt, and pepper.

Crispy Baked Potato Wedges

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  • 1.5 lb potatoes
  • 1.5 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

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Preheat the oven to 400 degrees. Slice the potatoes into wedges. Start by scrubbing the potatoes. Then slice in half lengthwise and slice in half again. Then carefully cut each side into thin wedges.

Potatoes cut into wedges on a cutting board.

Toss the potatoes with the olive oil, paprika, garlic powder, salt, and pepper.

Potato wedges tossed with olive oil, paprika, garlic powder, salt, and pepper in a silver bowl.

Spray a baking sheet with cooking spray. Lay out the potatoes in a single layer on the pan, making sure not to overcrowd the pan.

Potato wedges spread out o a baking sheet.

Bake for 35 minutes, flipping after 25 minutes. Only flip the potatoes is they are browned and crispy on the bottom and easily release from the pan. If they stick at all, they aren't ready to be flipped.

Crispy potato wedges on a baking sheet after being cooked.
Nutritional Facts
Serving Size: 3/4 cup
Amount Per Serving
Calories 181
Calories from Fat 48
% Daily Value *
Total Fat 5g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 601mg
Total Carbohydrate 31g
Dietary Fiber 4g
Sugars 1g
Protein 4g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
On Crispy Baked Potato Wedges
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June 14, 2022 - 10:39
Add a Rating:
curious as to whether these could be made the night before and served for breakfast how to make them crispy again as i would think storing overnight might take away the crispy.
Great for dinner or lunch
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Rocio Indacochea
May 22, 2020 - 10:10
Add a Rating:
Loved this recipe! It actually made me think of the potato wedges at KFC.
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