Homemade Potato Wedges (Oven Baked)
This post may contain affiliate links. See our affiliate policy here.
Homemade potato wedges are one of those things that should be easy, but somehow turn into a whole saga. I can’t even tell you how many times I’ve pulled a tray out of the oven hoping for crispy golden perfection… only to find pale, floppy wedges that stick to the pan and taste like absolutely nothing. Been there. More than once.
After a lot of trial, error, and hangry family dinners, I’ve nailed down what actually works. This post covers the most common potato wedge fails and how to fix them, so you can skip the stress and go straight to the good stuff. Hot, crispy wedges that everyone fights over. Yes please!
Don’t miss my Loaded Fries, Sweet Potato Wedges, or my Greek Lemon Potatoes.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- Quick to prep. Just slice, season, and bake.
- Super crispy. That oven temp really works.
- Customizable. Adjust the seasoning to your taste.
What to serve with Potato Wedges
I love a good dipping sauce! Try homemade BBQ sauce, Blue Cheese, Ranch or plain old ketchup!
Try serving wedges alongside a BBQ Pork Burger, a Beef Burger, or with some Honey Lime Chicken!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Red potatoes. These hold their shape well and get a creamy center. You can also use Yukon golds for a softer bite or russet potatoes if you want crispier edges.
- Vegetable oil. Use enough to coat, but not drench. Olive oil or avocado oil work just as well here.
- Smoked paprika. Adds a subtle smoky flavor. If you don’t have it, use regular paprika or try chili powder for a little heat.
- Garlic powder. Brings that savory depth. You can swap in onion powder or use both for extra flavor.
- Kosher salt. Helps everything crisp up. Sea salt or regular table salt will work in a pinch – just reduce the amount slightly.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpWould you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Preheat the oven to 425°F. Add all seasoning ingredients to a small bowl and mix until well combined.
Slice the potatoes into wedges, dry them as well as you can with a paper towel, then place in a bowl and drizzle oil over the top.
Sprinkle the seasoning over the top and mix well until the wedges are coated in oil and seasoning.
Bake at 425°F for 20-25 minutes, turning halfway through.
Remove from the oven, and devour.
Troubleshooting
- Soggy wedges
Usually from too much moisture. Dry the wedges really well after cutting. Don’t soak them unless you have time to fully dry them again. Also, don’t crowd the pan. They need space to crisp. - Not crisp, even after baking
The oven may not be hot enough. Bake at 425°F or even 450°F for a crispier edge. Use convection if you have it. Always line the pan with parchment or a silicone mat to avoid steaming. Or, Wedges were likely too thick or unevenly cut. Try to keep them all roughly the same size so they cook evenly. If needed, bake a few minutes longer and check for doneness with a fork. - Seasoning doesn’t stick
Dry potatoes first, then oil, then seasoning. Toss well so everything is evenly coated. If the seasoning still falls off, add a tiny splash more oil. - Sticking to the pan
This happens when there’s no parchment or the oven wasn’t fully preheated. Always line your baking sheet and make sure the oven is nice and hot before you put them in. - Bland flavor
Salt is your friend. Don’t be shy with it and make sure you’re using enough seasoning mix. A good dip helps too.
FAQs
Nope. I leave the skins on.
Yes. Russets are great for extra crispiness. Yukon golds are softer inside.
Yep. 400°F for 15 to 18 minutes, shaking halfway.
Kylee’s Notes
- Cut the wedges evenly so they bake at the same rate.
- Don’t skip drying the potatoes. It makes a big difference.
- Preheat the oven fully before baking.
- Line the tray for easier cleanup and no sticking.
- Place wedges cut side down for max crisp.
- Flip halfway so both sides get golden.
- Keep space between wedges for better airflow.
- Serve hot out of the oven for the best texture.
More recipes to love
- Roasted Baby Potatoes. This yummy side is combined with a homemade honey mustard sauce, and roasted in the oven until crispy and perfect. An excellent side dish for pretty much anything!
- Cheesy Au Gratin Potatoes. Thinly sliced potatoes layered with a creamy sauce packed with garlic, cheese and bacon. Topped with cheese and baked until crispy, this is the is the perfect side dish!
- Lyonnaise Potatoes. A simple, classic French side dish of potato slices and caramelized onions, sautéed to golden, crispy perfection.
- Funeral Potatoes. A creamy, cheesy potato casserole topped with a crispy cornflake crust.
- Mississippi Mud Potatoes. Diced russets baked in a creamy cheddar sauce with crispy bacon and onions – a crowd-pleasing side for potlucks, holidays, and BBQs.
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating! ⭐⭐⭐⭐⭐
Homemade Potato Wedges
Ingredients
For the fries
- 1.5 lb red potatoes about 6 medium
- 2 tablespoons vegetable oil
Seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried parsley
- 1/4 teaspoon black pepper
Instructions
- Slice the 1.5 lb red potatoes into wedges, dry a little with a paper towel, then place in a bowl
- Add all seasoning ingredients to a small bowl and mix until well combined.1/2 teaspoon kosher salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried parsley, 1/4 teaspoon black pepper
- Drizzle the oil over the top, sprinkle seasoning over the top and mix well until the wedges are coated in 2 tablespoons vegetable oil and seasoning.
- Place on a baking sheet with parchment or a silicone baking mat on it.
- Bake at 425°F for 20-25 minutes, turning halfway through.
Notes
- Can I air fry these? Yep. 400°F for 15 to 18 minutes, shaking halfway.
- Cut the wedges evenly so they bake at the same rate.
- Don’t skip drying the potatoes. It makes a big difference.
- Preheat the oven fully before baking.
- Line the tray for easier cleanup and no sticking.
- Place wedges cut side down for max crisp.
- Flip halfway so both sides get golden.
- Keep space between wedges for better airflow.
- Serve hot out of the oven for the best texture.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
