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, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
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!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- 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 Crispy Baked Potato Wedges
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
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.
Common potato wedge fails and how to fix them
- 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.
Frequently Asked Questions
Do I have to peel the potatoes?
Nope. I leave the skins on.
Can I use a different kind of potato?
Yes. Russets are great for extra crispiness. Yukon golds are softer inside.
Can I air fry these?
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 delicious potato dishes:
- 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.
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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
Directions
- 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.
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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.
Nutrition Facts
Disclaimer
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.
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