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These crispy baked potato wedges are an easy, no-fuss side that goes with everything. Made with Russet potatoes, olive oil, garlic powder, paprika, and thyme, they bake up golden and tender in just 30 minutes. Oven-baked (not fried), naturally vegan and gluten-free, and perfect for weeknight dinners, burgers, or dipping in your favorite sauce. Simple, classic, and always a hit.
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Be prepared these oven-baked potato wedges will go fast! They are so delicious you will lick your fingers. We try to limit the number of starchy vegetables we eat at home but this is my favorite way to eat potatoes.
This is a delicious side dish that is easy to prepare, has simple ingredients and the best part – wholesome & delicious. They pair perfectly with my chicken kebabs and sous vide steak.
Why This Recipe Works
- Russet potatoes get the crispest crusts and roast up a pale golden brown.
- Roasting the potatoes at a high temperature makes the potato wedges soft on the inside and crispy on the outside.
- The combination of spices adds a lot of flavor.
- The flavors used makes this a versatile side dish that works with anything from fish to chicken or steak.
Ingredients You Will Need
- Potatoes – I like to use fairly starchy potatoes for these baked wedges so that the middles are nice and fluffy. Russets work really well and they are my preferred variety. Yukon Gold potatoes come a close second and you should avoid waxy potatoes like red and new. They will still work well but the texture will be different.
- Olive oil – extra virgin olive oil
- Spices (Thyme, Paprika, Garlic Powder, Salt & Black Pepper)
How To Make Baked Potato Wedges
- Wash, peel and cut potatoes into quarters, and then cut into 2-3 wedges per quarter.
- In a large bowl combine olive oil, thyme, sea salt, black pepper, and paprika. Toss the sliced potatoes and cover well with spices and olive oil mixture.
- Arrange potatoes in a single layer in two foil-lined baking sheets.
- Bake until crispy and golden.
- Serve, and sprinkle with chopped parsley for garnish and freshly grated Swiss cheese if desired.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
Here are some tips and tricks to ensure your Baked Potato Wedges turn out perfect every time:
- Use Russet potatoes for wedges that are crunchy on the outside and fluffy & mild inside.
- Cut the potatoes into equally thin wedges to ensure even baking.
- Dry your wedges. Lay them on a paper towel and cover with another paper towel, press down and dry them thoroughly. This will help them to get nice and crispy.
- Ensure that the potatoes are evenly coated with the oil and seasonings. You can mix them in a large bowl or in a large Ziploc bag.
- Place the potatoes in a single layer on the baking sheet. If they are too crowded they will steam and they won’t get crispy.
- Roast at high heat for potato wedges crispy on the outside and soft on the inside.
- Flip the potatoes halfway through for even baking on both sides.
- Be sure to bake the potato wedges in a preheated oven for the best results.
What to Serve With Potato Wedges
Crispy baked potato wedges are a versatile side dish that pairs well with burgers, grilled meats, and game day favorites. Try them with these delicious recipes:
- Fresh Salads for Balance – A crisp, refreshing salad helps balance the richness of potato wedges. Try this creamy Coleslaw or this light and refreshing Cucumber Salad.
- Classic Game Day Pairing – Serve wedges alongside Baked Chicken Wings or Buffalo Chicken Wings for a classic combination of crispy potatoes and spicy wings for a fun game day meal.
- Burgers & Sandwiches – Potato wedges are the perfect side dish for burgers, chicken sandwiches, or pulled pork sandwiches.
- Grilled or Baked Chicken – Pair wedges with grilled Mediterranean chicken kebabs, baked chicken, or other easy chicken dinners.
- Steak & Grilled Sausage – Crispy potato wedges also go great with steak, bratwurst, or grilled sausage.
- Favorite Dipping Sauces – Don’t forget dipping sauces like ketchup, ranch dressing, fry sauce, garlic aioli, or honey mustard.
Can You Freeze Them
Potato wedges freeze really well and can be baked straight from frozen.
- Bring a pot of water to boil
- While water is starting to boil, wash and cut potatoes – I cut the potato into quarters and then cut 2-3 wedges per quarter.
- Add cut potatoes to boiling water. Blanch for 3-5 minutes.
- Strain potatoes. Add potatoes to a bowl of ice water and let sit for 5-10 minutes then drain. Dry with a paper towel.
- Once cooled, place raw potatoes on a baking sheet in a single layer and place in freezer.
- Once individually frozen, transfer the potatoes to Ziploc bags or containers for storage in the freezer.
- When ready to bake your frozen potatoes, bake them in a preheated oven at 400F for about 30 minutes or until they are cooked through.
More Side Dishes
- Roasted Honey Glazed Carrots
- Roasted Root Vegetables
- Green Beans
- Roasted Brussels Sprouts with Bacon
- Crispy Pan Fried Potatoes with Bacon
- Coleslaw
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Baked Potato Wedges
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By submitting this form, you consent to receive emails from Delicious Meets Healthy.
Ingredients
- 4 medium Russet potatoes, sliced in wedges
- 2 Tablespoon extra virgin olive oil
- 2 teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Fresh parsley, chopped
Instructions
- Preheat oven to 400 F and place the oven rack in the middle.
- Wash, peel and cut potatoes into quarters, and then cut into 2-3 wedges per quarter.
- In a large bowl combine olive oil, thyme, paprika, garlic powder, sea salt, and black pepper. Toss the sliced potato wedges and cover well with spices and olive oil mixture.
- Arrange potatoes in a single layer in 2 foil-lined baking sheets. Bake at 400 F for about 30 minutes flipping the potatoes halfway through.
- Serve warm, and sprinkle with chopped parsley for garnish and freshly grated Swiss cheese if desired.
Video
Notes
Tips for Best Potato Wedges
- Use Russet potatoes for wedges that are crunchy on the outside and fluffy & mild inside.
- Cut the potatoes into equally thin wedges to ensure even baking.
- Dry your wedges. Lay them on a paper towel and cover with another paper towel, press down and dry them thoroughly. This will help them to get nice and crispy.
- Ensure that the potatoes are evenly coated with the oil and seasonings. You can mix them in a large bowl or in a large Ziploc bag.
- Place the potatoes in a single layer on the baking sheet. If they are too crowded they will steam and they won’t get crispy.
- Roast at high heat for potato wedges crispy on the outside and soft on the inside.
- Flip the potatoes halfway through for even baking on both sides.
- Be sure to bake the potato wedges in a preheated oven for the best results.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
The mix of spices is perfect. It turned out so tasty. I never thought of baking the potatoes in slices that look like these and I think now this is how I will always slice them. They cooked REALLY well. Usually they do not cook this well for me.
Thank you!
I’m going to roast potato slices per your recipe, and I think that the addition of the recommended spices will be perfect! Thank you!
Delicious we just had them as a side with salmon and vegetables
I love this!! I make something similar for game day food but never thought to use swiss cheese.. brilliant!!
What gorgeous potatoes! I love the idea of topping them with swiss cheese!
Yum! My favorite part of the baked potato is the crispy edges. These look absolutely perfect!