Potato wedges are everything you love about fries, but better. crispy edges. fluffy centers. seasoned to perfection. baked, not fried. 35 minutes. zero mess.
better than fast food. way better.
Ingredients
Serves 4.
- 2 lbs russet or Yukon gold potatoes (about 4 medium)
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional, for heat)
- Fresh parsley for garnish
- Ketchup, ranch, or aioli for dipping
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2: Cut the Wedges
- Wash potatoes (leave skin on). Cut each potato in half lengthwise, then each half into 3-4 wedges.
Step 3: Season
- In a large bowl, toss wedges with olive oil, garlic powder, paprika, onion powder, salt, pepper, and cayenne.
Step 4: Bake
- Arrange wedges skin-side down in a single layer on the baking sheet.
- Bake for 25-30 minutes, flipping halfway, until golden and crispy on the edges.
Step 5: Serve
- Garnish with parsley. Serve hot with your favorite dipping sauce.
Summary
Prep Time: 10 minutes | Cook Time: 25-30 minutes | Total Time: 35-40 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Best fresh—crispy wedges don’t reheat well. Leftovers keep in fridge for 3 days. Reheat in oven or air fryer at 375°F for 5-7 minutes (microwave makes them sad and soft). make only what you’ll eat.
