This recipe for Oven-Baked Potato Wedges comes out super crispy with a shortcut soaking technique, which draws the starch out of the potato for extra golden-brown crispy deliciousness! You can use any seasoning mix you want for a super versatile side dish for burgers, chicken, or just on their own dipped in ketchup or BBQ sauce.
I love a good potato wedge, but they have to be done right. Too often, potato wedges are served undercooked and firm on the inside (too… “potatoey”), soggy on the outside, and underseasoned. No more, I say! Down with bad potato wedges!
THESE potato wedges are oven-baked so they are crispy on the outside and pillowy soft on the inside. Not only are they delicious and addicting with ample seasoning, but they are so inexpensive to make with only THREE ingredients, and so hearty and filling! One of the reasons I love using potatoes – they’re such a budget-friendly ingredient.
And peeling? No peeling here. Just give the potatoes a good scrub and they’re good to go (making them even healthier and easier to make).
Ingredients and Substitutions
- Russet Potatoes – scrubbed clean and cut into 8 wedges each. Another kind of potato will do in a pinch but russets will allow for the best texture and size.
- Extra-Virgin Olive Oil – or another cooking oil of preference.
- Seasoning Mix – I used BBQ seasoning. You can use taco seasoning, Greek seasoning, Za’atar, Cajun seasoning, or any other kind you like! Just make sure your seasoning mix has salt (and if it doesn’t, replace 1 teaspoon of it with 1 teaspoon kosher salt). You can also use 1 teaspoon each of salt and pepper if you want to keep things simple instead of a seasoning mix.
- Parsley to garnish (optional) and Ketchup or BBQ sauce or another sauce for dipping (also optional).
How to make Crispy Baked Potato Wedges
- COVER the potatoes with water in a large bowl. Microwave on high for 2 minutes and allow to sit for 5 minutes. (Alternatively, you can let them soak in water overnight in the fridge.)
- REMOVE the potatoes from the water and PAT DRY with a towel.
- ADD the potatoes back to the bowl along with olive oil and seasoning. Stir to coat well (your hands will work best for this to ensure even coating on all the potatoes).
- BAKE and 400 degrees F on a parchment-covered baking sheet (arrange so they aren’t touching as much as possible) for 30 minutes, then flip and bake 20 more minutes.
- Serve with ketchup, BBQ sauce, avocado sauce, or another dipping sauce (I love a mix of mayo, lemon juice, and minced raw garlic for fries!).
- A good vegetable brush scrubber is all you need to help you clean the potatoes without needing to peel them. Just hold them under running water and scrub hard. I like the brushes that you hold in your hand so you can use a lot of pressure, rather than the wand kind.
- A rimmed baking sheet / sheet pan is my go-to for oven-baking anything from cookies to chicken to these fries. I don’t have any other cookie sheets or anything! I recommend the classic Nordic Ware Aluminum Rimmed Baking Half Sheet.
- Parchment Paper works well with this recipe to avoid sticking and unnecessary clean-up. You can also use a reusable baking mat. But you can also bake the potatoes directly on the sheet pan (if you do this, I recommend a thin metal spatula/turner to flip them over and dislodge any that are sticking to the bottom).
What to serve with Potato Wedges
- Oven BBQ Chicken
- Simple Cheeseburgers
- Black Bean and Wild Rice Veggie Burgers
- Chicken Parmesan Sliders
- Oven-Fried Catfish
Other oven-baked fry recipes
- Crispy Oven-Baked Classic Fries
- Crispy Baked Sweet Potato Fries with Avocado Cilantro Sauce
- Carrot Fries with Spicy Mayo Dipping Sauce
- Baked Jicama Fries (from Healthier Steps)
- Baked Parmesan Eggplant Fries (from Food Heaven)
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Crispy Baked Potato Wedges
- 4 large russet potatoes cut into wedges (see notes)
- 3 tablespoons extra-virgin olive oil or another oil like canola or vegetable
- 2 tablespoons seasoning mix of choice I used bbq rub (see notes)
- fresh chopped parsley for garnish (optional)
- bbq sauce or ketchup for dipping (optional)
- Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Place the potato wedges in a large microwave safe bowl and cover with water. Microwave for 2 minutes. Allow to sit in warm water for another 5 minutes. Remove from bowl and pat dry with a towel.
- Place potato wedges back in (now empty and dry) bowl. Drizzle the 3 tablespoons of olive oil on the potatoes and stir to coat (I like to use my hands for this). Sprinkle on the seasoning (2 tablespoons) and coat each piece evenly. Arrange the wedges on the parchment covered baking sheet, being careful to space them out as much as possible so they don't overlap or touch too much.
- Bake for 30 minutes at 400 degrees F. Flip using a spatula or tongs, then bake for 20 more minutes, or until crispy and browned. Sprinkle with parsley if desired.
- Serve hot or warm, preferably fresh out of the oven, with BBQ sauce or ketchup for dipping.
- A note on seasoning: I used a pre-mixed BBQ rub. You can use taco seasoning, za’atar, cajun seasoning, Greek seasoning, or anything else you prefer. Make sure your seasoning includes salt. If it does not (like with most Italian seasoning mixes), make sure you season the potatoes with 1 teaspoon kosher salt. If you want to only use salt and pepper to season, use 1 teaspoon of each.
- A note on soaking: Technically, you can skip the soaking step if you want. But it does make the potatoes extra crispy because it draws the starch out and gets a perfect golden brown color on the potatoes without burning them or cooking unevenly. You can also soak them overnight if you like in room temp water in the fridge for even more crisp!