These potato wedges are exactly what you want when you need crunchy edges, fluffy interiors, and a spice mix that’s simple but never bland. They’re made with waxy potatoes so the wedges hold their shape, and the oven does the heavy lifting—perfect for busy weeknights, casual gatherings, or game-day snacking. For a cozy pairing on a chilly night, serve them with a warm drink like our best homemade hot cocoa recipe.
Why you’ll love this dish
These Best EVER Potato Wedges hit the sweet spot between comfort food and smart, hands-off cooking. A short list of pantry spices transforms a humble potato into a crowd-pleasing side, and because you bake them in a single layer they come out evenly golden without fuss.
“Crispy outside, tender inside—these wedges disappeared faster than I could make the second batch.” — a reader who swears by the paprika-garlic combo
Perfect for weeknight dinners, weekend BBQs, or as a kid-friendly snack, this recipe is budget-friendly, easy to scale, and forgiving if you want to tweak the seasoning.
Step-by-step overview
You’ll prep, season, and bake. First wash and quarter the potatoes into wedges. Toss them with the spice mix and a little oil so every wedge gets coated. Spread in a single layer on a baking sheet to ensure even browning. Bake at 400°F (200°C) for about 35–40 minutes until they’re golden and cooked through. Quick, predictable, and crispy when you allow space for the heat to circulate.
What you’ll need
- 32 oz waxy potatoes (about 4 large potatoes) — waxy varieties (like Yukon Gold or red potatoes) hold their shape best
- 1½ teaspoons paprika (smoked or sweet, your choice)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Low-fat cooking spray or about 2 tablespoons olive oil (use more for a deeper brown)
Substitutions/notes:
- If you only have russets (starchy), they’ll work but can fall apart more easily; cut slightly larger wedges.
- For a lower-fat option use a light spray of oil and flip halfway through baking.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Position a rack in the middle.
- Scrub the potatoes under running water to remove dirt; pat dry with paper towels. Leaving the skin on adds flavor and texture.
- In a small bowl combine 1½ teaspoons paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Mix well.
- Cut each potato in half lengthwise, place each half flat-side down, then cut lengthwise again so you have eight wedges per potato. Aim for consistent sizes so they cook evenly.
- Put the wedges in a large mixing bowl. Spray lightly with low-fat cooking spray or drizzle about 2 tablespoons olive oil over them. Toss to coat. Sprinkle the spice mix over the wedges and toss again so each piece is evenly seasoned.
- Season with sea salt and freshly ground black pepper to taste — remember you can add more after baking.
- Arrange the wedges in a single layer on a large baking sheet lined with non-stick foil or parchment. Leave a little space between pieces; overcrowding steams them instead of crisps them.
- Bake 35–40 minutes, turning once halfway through if you want extra even browning. Wedges are done when golden and tender when pierced with a fork.
- Remove from the oven and taste; add a pinch more salt if needed. Serve immediately.
Best ways to enjoy it
These wedges are extremely versatile. Serve them as a side with grilled chicken, burgers, or roasted vegetables. For dipping, classic choices are ketchup, garlic aioli, or a tangy yogurt dip. For a fun snack board, arrange wedges with chopped herbs and crumbled feta or grated Parmesan.
If you want a sweet-salty contrast, pair the wedges with a small bowl of white chocolate pretzels snack nearby for guests to nibble between bites.
Storage and reheating tips
- Refrigerator: Store cooled wedges in an airtight container for up to 3–4 days.
- Freezing: While you can freeze cooked wedges, texture suffers slightly; flash-freeze on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven for best results.
- Reheating: Re-crisp in a 400°F (200°C) oven for 8–12 minutes, or air-fry at 375°F (190°C) for 5–8 minutes. Microwaving will soften them; use only if convenience matters more than crispness.
- Food safety: Don’t leave cooked wedges at room temperature for more than 2 hours to avoid bacterial growth.
Pro chef tips
- Size matters: Keep wedges similar in size for even cooking.
- Don’t overcrowd: Use two baking sheets if needed. Proper air circulation is the secret to crisp edges.
- Oil evenness: A couple of tablespoons of olive oil is usually enough; use just enough to lightly coat each wedge. Too much oil prevents crisping.
- Spice variations: Add ½ teaspoon cayenne for heat, or 1 teaspoon smoked paprika for a deeper flavor.
- Oven calibration: If your oven runs hot, drop temperature by 15–25°F and expect a slightly longer bake time. Convection ovens often finish a few minutes sooner.
Creative twists
- Herby lemon wedges: Toss with chopped rosemary and lemon zest after baking.
- Cheesy finish: Sprinkle grated Parmesan in the last 4 minutes of baking.
- Ranch-style: Add 1 teaspoon dried dill and ½ teaspoon dried parsley to the spice mix.
- Air-fryer method: 18–22 minutes at 380°F (195°C), shake halfway.
- Sweet potato version: Swap in sweet potatoes; reduce cook time by a few minutes and watch closely for browning.
- Crunch coating: For extra crunch, toss wedges in a little cornmeal before baking.
Common questions
Q: How long does prep and total cooking take?
A: Prep is about 10–15 minutes for washing and cutting. Bake time is 35–40 minutes, so plan for around 50–60 minutes total.
Q: Can I use russet potatoes instead of waxy potatoes?
A: Yes, but russets are starchier and can become crumbly; they’ll be fluffier inside but may need a gentler touch when flipping. Waxy potatoes keep a firmer wedge shape.
Q: Can I season the wedges the night before?
A: You can cut and season them ahead, but hold off on oil until just before baking (oil left on cut potatoes can darken). Store cut potatoes covered in water in the fridge if prepping earlier to prevent browning.
Q: Are these wedges healthy?
A: Compared with deep-fried fries, oven-baked wedges use much less oil. They provide fiber and potassium from the potato, and you control the salt and oil amounts.
Q: How do I get extra-crispy wedges?
A: Use a light dusting of cornmeal, don’t overcrowd the pan, and finish with a brief high-heat blast in a very hot oven or under a broiler for 1–2 minutes while watching carefully.
If you want any variations tested for crispness, flavor balance, or a vegetarian-friendly dip to pair with these wedges, tell me your preference and I’ll tailor a tested suggestion.
Best EVER Potato Wedges
Ingredients
Main ingredients
- 32 oz waxy potatoes (about 4 large potatoes) Waxy varieties like Yukon Gold or red potatoes hold their shape best.
- 1.5 teaspoons paprika (smoked or sweet, your choice)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil (or low-fat cooking spray) Use more for a deeper brown.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Position a rack in the middle.
- Scrub the potatoes under running water to remove dirt; pat dry with paper towels. Leaving the skin on adds flavor and texture.
- In a small bowl combine paprika, garlic powder, and onion powder. Mix well.
- Cut each potato in half lengthwise, place each half flat-side down, then cut lengthwise again so you have eight wedges per potato. Aim for consistent sizes.
- Place the wedges in a large mixing bowl. Spray lightly with cooking spray or drizzle with olive oil. Toss to coat.
- Sprinkle the spice mix over the wedges and toss again to ensure even coating.
- Season with sea salt and freshly ground black pepper to taste.
Baking
- Arrange the wedges in a single layer on a baking sheet lined with non-stick foil or parchment, leaving space between each piece.
- Bake for 35–40 minutes, turning once halfway through if you want extra even browning.
- Wedges are done when golden and tender when pierced with a fork.
- Remove from the oven and add a pinch more salt if needed. Serve immediately.