If you’ve ever wandered past a street vendor and caught that irresistible smell of crispy, seasoned potato wedges, you know how powerful simple snacks can be. There’s a magic in how a humble potato, when coated in the right spices and baked to golden perfection, can evoke memories of busy markets and summer nights. Making these at home feels like recreating that little burst of nostalgia, but with control over the seasoning and crispiness.

This recipe is my go-to when I want something satisfying but not heavy, a little indulgence that doesn’t require a fancy restaurant. The secret lies in the seasoning mix and the oven’s hot blast—those two things turn ordinary spuds into a treat that’s crispy on the outside and tender inside. Plus, the process is straightforward enough that I can toss them together during a quick weeknight dinner or a lazy weekend snack.

Focusing on how the seasoning and crispiness of potato wedges can evoke nostalgic street vendor snacks, making them feel like a special treat even during busy weeknights.

The story behind this recipe

I remember the first time I made these potato wedges, it was in a cramped apartment kitchen late at night. The smell of roasting potatoes filled the tiny space, and I felt a little proud of how simple ingredients could turn into something so satisfying. It’s a recipe that’s stuck with me because it’s honest, straightforward, and always hits the spot after a long day.
Over the years, I’ve tweaked the seasoning and baking process, trying to get that perfect crispy edge without frying. There’s something about the way the oven’s heat crisps up the outside while keeping the inside fluffy that keeps me coming back. It’s become a little ritual—season, bake, enjoy—and I love how adaptable it is for different moods and seasons.
heading:

Key ingredients explained

Russet potatoes: I love how their starchy interior becomes fluffy, but you can swap with Yukon Gold for a creamier bite—just watch the moisture level. The natural earthy aroma is what makes each bite satisfying.
Olive oil: I prefer a good extra virgin for that fruity, smoky note, but vegetable oil works fine if you want a milder flavor. The oil helps crisp the edges and adds a slight sheen—don’t skimp on it.
Seasoning mix: I keep it simple with garlic powder, paprika, salt, and pepper, but a pinch of cayenne adds a nice kick. Smelling that spicy warmth during baking is pure comfort, so tailor it to your heat tolerance.
Salt: I usually use coarse sea salt for that satisfying crunch, but fine salt dissolves quicker if you’re in a pinch. Either way, it’s the final hit of flavor that makes all the difference.
Optional herbs: Fresh thyme or rosemary can brighten things up, but dried works just as well. During baking, they fill the kitchen with a fragrant herbal aroma—makes the whole house smell cozy.
Cornstarch (or baking powder): I toss the wedges in a little to get extra crispiness. It’s like a secret layer of crunch that turns ordinary into crave-worthy—just don’t overdo it.
Lemon juice (optional): A splash at the end can cut through the richness with brightness. I love how it wakes up the flavors, especially if you’ve seasoned heavily.

Spotlight on key ingredients

Russet potatoes:

I love how their starchy interior becomes fluffy, but you can swap with Yukon Gold for a creamier bite—just watch the moisture level. The natural earthy aroma is what makes each bite satisfying.
Olive oil: I prefer a good extra virgin for that fruity, smoky note, but vegetable oil works fine if you want a milder flavor. The oil helps crisp the edges and adds a slight sheen—don’t skimp on it.

Seasoning components:

Garlic powder: It’s my secret weapon for that savory punch, and it disperses evenly, giving each wedge a mellow, aromatic heat. You can swap with garlic salt, but reduce the added salt accordingly.
Cornstarch: I toss the wedges in a little to get that extra crunch. It’s like a secret layer of crispiness that elevates the texture—use sparingly to avoid a powdery coating.

Notes for ingredient swaps

Dairy-Free: Skip butter or creamy dips; use olive oil for crispness and flavor—still rich but cleaner.
Vegan: Swap out chicken seasoning for smoked paprika and garlic powder; keep oil for that satisfying crunch.
Low-Sodium: Use half the salt, or opt for a salt-free seasoning blend; they’ll still taste savory from spices.
Spicy Heat: Add cayenne or chili powder for extra kick—just remember, it’s about balance, not overpowering.
Herb Variations: Fresh rosemary or thyme add a fragrant boost; dried versions work in a pinch but less vibrant aroma.
Sweet Potatoes: For a sweeter, softer take, switch to yams—note they’ll bake a bit faster and have a different sweetness.
Oil Choices: Use avocado or coconut oil for different flavor notes and heat tolerance—each offers a unique aroma and crisp.

Equipment & Tools

Large baking sheet: To hold and bake the potato wedges evenly.
Mixing bowl: To toss and coat the wedges with oil and seasonings.
Sharp knife: To cut the potatoes into wedges.
Measuring spoons: To measure seasonings accurately.

Guide to perfect baked wedges

Gather your equipment: a large baking sheet, a mixing bowl, a sharp knife, and a measuring spoon. Preheat your oven to 220°C (425°F).
Wash and dry the potatoes thoroughly. Slice each potato into wedges about 1/2 inch thick—aim for uniformity so they cook evenly.
In a large bowl, toss the potato wedges with 3 tablespoons of olive oil. Make sure all pieces are lightly coated; this is key for crispiness.
Add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon coarse sea salt, and a pinch of black pepper to the bowl. Toss again until well-coated.
Sprinkle 1 tablespoon of cornstarch over the wedges and toss gently to distribute. This step helps create that irresistible crunch.
Arrange the wedges in a single layer on the prepared baking sheet, spacing them out so they don’t touch. Use a spatula to nudge them into place if needed.
Bake for 25-30 minutes, flipping halfway through. When the edges are golden and crispy, and the potatoes emit a fragrant aroma, they’re ready.
Check for doneness: they should be crispy on the outside, fluffy inside, and evenly browned. If not, give them a few more minutes but watch carefully to prevent burning.
Remove from oven and let rest for 5 minutes. If desired, squeeze a little lemon juice over for brightness or sprinkle with fresh herbs before serving.
Serve hot with your favorite dipping sauce or simply enjoy as is, relishing the crackle and smoky aroma with each bite.

Let the wedges rest for 5 minutes on the baking sheet, then plate immediately. Finish with a squeeze of lemon or a sprinkle of herbs for extra flavor.

How to Know It’s Done

Golden-brown edges with crispy exterior.
Potatoes feel firm but give slightly when pressed.
A fragrant, roasted aroma filling the kitchen.

Oven-Baked Crispy Potato Wedges

These potato wedges are seasoned with a simple spice blend and baked until golden and crispy on the outside while remaining tender inside. The process involves cutting potatoes into wedges, tossing them with oil and seasonings, and baking at a high temperature to achieve a crunchy exterior and fluffy interior. Perfect as a satisfying snack or side dish with a nostalgic street food vibe.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Main Course

Cuisine: Western

Calories: 250

Ingredients Equipment Method

Ingredients

4 large Russet potatoes washed and dried
3 tablespoons olive oil extra virgin preferred
1 teaspoon garlic powder or garlic salt, reduced salt if preferred
1 teaspoon smoked paprika adds smoky flavor
1 teaspoon coarse sea salt or fine salt, adjust to taste
1 tablespoon cornstarch for extra crispiness
optional lemon juice for finishing touch

Equipment

Large baking sheet
Mixing bowl
Sharp knife
Measuring spoons

Method

Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper or a silicone mat.
Using a sharp knife, cut each washed potato in half lengthwise, then slice each half into 3-4 wedges, aiming for uniform thickness so they cook evenly.
Place the potato wedges into a large mixing bowl, then pour in the olive oil. Toss gently to coat all sides thoroughly; the wedges should feel slick and slightly shiny.
Add garlic powder, smoked paprika, coarse sea salt, and toss again until evenly coated, making sure each wedge gets a flavorful dusting.
Sprinkle the cornstarch over the wedges and toss gently to distribute, which will help create that irresistible crunch once baked.
Spread the seasoned wedges in a single layer on the prepared baking sheet, spacing them out to avoid overcrowding for maximum crispness.
Bake in the hot oven for 25-30 minutes, flipping the wedges halfway through, until they are golden brown and crispy on the edges, and emit a fragrant roasted aroma.
Once baked, remove the wedges from the oven and let them rest for 5 minutes; this helps set the crispiness and makes them easier to handle.
If desired, squeeze a splash of lemon juice over the wedges for brightness, or sprinkle with fresh herbs like thyme or rosemary for extra flavor.
Serve the wedges hot, accompanied by your favorite dipping sauces or enjoyed on their own for a nostalgic, crispy treat.

Pro tips for perfect wedges

Bolded mini-head: Use high heat → Achieve a crispy exterior by baking at 220°C (425°F) without overcrowding the pan.
Bolded mini-head: Even cuts → Slice potatoes uniformly for consistent cooking and evenly crisped wedges.
Bolded mini-head: Toss in cornstarch → Lightly coating wedges in cornstarch before baking creates an irresistible crunch.
Bolded mini-head: Flip halfway → Turn wedges at the 15-minute mark to promote even browning and crispiness.
Bolded mini-head: Watch the edges → Remove from oven when edges are golden and crispy to prevent burning.
Bolded mini-head: Rest briefly → Let wedges sit for 5 minutes after baking to settle and enhance texture.
Bolded mini-head: Season after baking → Squeeze fresh lemon or sprinkle herbs once out of the oven for maximum flavor.

Common mistakes and how to fix them

FORGOT to dry potatoes → They steam instead of crisp—pat them dry thoroughly.
DUMPED oil on hot pan → Oil splatters and burns—add oil gently and carefully.
OVER-TORCHED wedges → They turn bitter—remove from oven when edges are golden, not dark.
MISSED flipping halfway → Uneven cooking and browning—flip wedges at 15 minutes for even crispness.

Quick fixes and pantry swaps

When wedges stick, splash a little more oil and gently loosen with a spatula.
If the wedges are soggy, patch with a quick broil—shimmering edges confirm crispness.
Dumped too much salt? Rinse lightly and pat dry before baking again.
Over-torched? Shield with foil and lower oven heat to salvage flavor.
When lacking paprika, use smoked chili powder for smoky depth and vibrant color.

Prep, store, and reheat tips

Prep the potato wedges by slicing and tossing in oil and seasonings a day ahead; keep refrigerated to save time later, and the spices will deepen overnight, adding flavor.
Store baked wedges in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) until crispy and heated through, about 10 minutes, until they crackle and aroma returns.
For longer storage, freeze the wedges in a single layer on a baking sheet, then transfer to a bag. Reheat directly from frozen in the oven for best crispness, adding 5-7 minutes.
Reheated wedges may lose some crispiness but can be refreshed by broiling briefly or tossing in a hot skillet. Expect a softer texture but still flavorful, with a lingering roasted aroma.

Our Story

Salt Strategist was founded by Emily Carter, a passionate home cook and culinary storyteller from Portland, Oregon. Growing up in a family that valued Sunday dinners and homemade meals, Emily discovered early on that food has the power to connect hearts and cultures.

Her vision for Salt Strategist is simple: to make cooking approachable, exciting, and rewarding for everyone. Whether you are a seasoned chef or just starting your cooking journey, this blog is here to inspire confidence in the kitchen with easy-to-follow recipes, clever cooking strategies, and flavour-packed ideas.

Baked Potato Wedges Recipe