Crispy Potato Wedges – Golden, Crunchy & Oven-Baked
Golden brown and crispy on the outside, soft and fluffy inside — these oven-baked potato wedges are perfectly seasoned and irresistibly good. A classic side or snack with endless dipping potential.
Ingredients
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3–4 russet potatoes, scrubbed and cut into wedges
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2–3 tbsp olive or avocado oil
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1 tsp salt
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½ tsp black pepper
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1 tsp garlic powder
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1 tsp paprika
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½ tsp onion powder
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Optional: 1 tsp cornstarch or semolina
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Optional: fresh parsley, Parmesan, or lemon zest for garnish
Instructions
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Soak potato wedges in cold water for 30 minutes. Drain and dry thoroughly.
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Toss with oil and seasonings in a large bowl.
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Preheat oven to 425°F. Line or oil a baking sheet.
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Spread wedges in a single layer, cut-side down.
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Bake 20–25 minutes. Flip and bake another 15–20 minutes until golden and crispy.
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Broil 2–3 minutes for extra crunch (optional). Serve hot with desired toppings or dips.
Notes
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Don’t overcrowd the pan.
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Use parchment for easy cleanup.
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Try variations like Parmesan garlic or spicy Cajun.