Crispy Oven Baked Potato Wedges (Print Page)

Golden, crispy potato wedges baked to perfection with herbs and spices. Easy, vegetarian, and gluten-free.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed and unpeeled

→ Seasoning & Coating

02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon dried oregano
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper

→ Optional Garnish

08 - 2 tablespoons chopped fresh parsley
09 - Grated Parmesan cheese (optional)

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with oil.
02 - Cut each potato lengthwise into 8-10 wedges, keeping them similar in size for even baking.
03 - Place potato wedges in a large bowl. Add olive oil, garlic powder, smoked paprika, oregano, salt, and pepper. Toss thoroughly to coat each wedge evenly.
04 - Arrange wedges in a single layer on prepared baking sheet with skin side down, ensuring they are not crowded.
05 - Bake for 35-40 minutes, flipping wedges halfway through, until golden brown and crispy on the edges.
06 - Remove from oven and sprinkle with chopped parsley and Parmesan cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • The cold water soak before baking creates that magical contrast between crispy exteriors and fluffy interiors that even restaurant wedges sometimes miss.
  • These wedges let you skip the guilt and mess of deep frying while still delivering that satisfying crunch when you bite through the seasoned crust.
02 -
  • The baking sheet matters more than you think - dark, heavy pans promote better browning than flimsy ones, something I discovered after wondering why restaurant wedges always looked better than mine.
  • Letting the wedges rest for 2 minutes after coming out of the oven actually increases crispiness as the exterior dries further in the residual heat.
03 -
  • When cutting the wedges, first halve the potato lengthwise, then place each half flat-side down before cutting into wedges for stability and safety.
  • The moment of perfect doneness comes just as the thinnest edges begin to look almost too dark - that's where the most intense flavor develops.

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