These crispy baked potato wedges are a simple, no-fuss side that pairs with almost anything. Made from Russet potatoes tossed with olive oil, garlic powder, paprika and thyme, they roast golden and tender in about 30 minutes. Oven-baked (not fried), naturally vegan and gluten-free, they’re ideal for weeknight dinners, burgers or your favorite dipping sauce.
These oven-baked potato wedges disappear fast — they’re that good. While we try to limit starchy vegetables at home, this is my favorite way to enjoy potatoes: wholesome, satisfying and easy to make.
This side is made with simple ingredients and complements many mains. They go great with grilled chicken kebabs or a juicy steak, and are perfect for serving at casual dinners or game day.
Why this recipe works
- Russet potatoes develop the crispiest crust and roast to a pale golden brown.
- High oven temperature ensures wedges are crisp outside and soft inside.
- Simple spice blend — paprika, garlic and thyme — adds big flavor without fuss.
- Versatile side — these wedges complement fish, chicken, steak and more.
Ingredients you will need
- Russet potatoes — starchy varieties give fluffy centers. Yukon Golds work too; avoid very waxy potatoes if you want that classic texture.
- Extra virgin olive oil
- Spices — thyme, paprika, garlic powder, salt and black pepper
How to make baked potato wedges
- Prep the potatoes: Wash, peel and cut each potato into quarters, then slice each quarter into 2–3 wedges so pieces are similar in size.
- Toss with seasoning: Mix olive oil, thyme, paprika, garlic powder, salt and pepper in a large bowl. Add wedges and toss until evenly coated.
- Arrange to roast: Spread the wedges in a single layer on foil-lined baking sheets — do not overcrowd.
- Bake: Roast at 400°F (about 200°C) until golden and crispy, roughly 30 minutes, flipping halfway through for even browning.
- Serve: Sprinkle with chopped parsley and, if you like, a little freshly grated cheese before serving.
TIPS FROM NELI’S KITCHEN
Recipe notes and tips
These tips will help you get perfectly crispy, evenly cooked wedges every time:
- Choose Russets for the best crunchy exterior and fluffy center.
- Cut wedges the same thickness so they cook evenly.
- Dry the wedges well on paper towels before seasoning to promote crisping.
- Coat evenly with oil and spices — use a large bowl or a resealable bag to toss.
- Don’t overcrowd the pan: a single layer ensures roasting rather than steaming.
- Roast at high heat and flip halfway through for even color and crispness.
- Start with a preheated oven for consistent results.
What to serve with potato wedges
Crispy baked potato wedges are versatile and pair well with burgers, grilled meats and hearty sandwiches. Ideas to serve alongside:
- Fresh salads — a crisp salad balances the richness of the wedges.
- Game day mains — wings, sliders and other finger foods make a classic combo.
- Burgers & sandwiches — they’re a natural side for beef, chicken or pulled pork sandwiches.
- Grilled or baked chicken — wedges complement marinaded or simply seasoned chicken dishes.
- Steak & sausages — pair with steaks, bratwurst or other grilled meats.
- Dipping sauces — ketchup, ranch, garlic aioli, honey mustard or fry sauce all work well.
Can you freeze them?
Yes. Potato wedges freeze well and can be baked from frozen. To freeze: blanch cut wedges 3–5 minutes, chill in ice water, dry, freeze on a sheet until firm, then transfer to airtight bags. When ready to bake, roast from frozen at 400°F for about 30 minutes or until cooked through and crispy.
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
Ingredients
- 4 medium Russet potatoes, sliced into 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 (optional)
Instructions
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Preheat the oven to 400°F (200°C) and place the rack in the middle.
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Wash, peel and cut potatoes into quarters, then slice each quarter into 2–3 wedges.
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In a large bowl combine olive oil, thyme, paprika, garlic powder, salt and black pepper. Toss the wedges until well coated.
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Arrange wedges in a single layer on two foil-lined baking sheets and bake at 400°F for about 30 minutes, flipping halfway through.
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Serve warm, garnished with chopped parsley and grated cheese if desired.
Notes
Tips for best potato wedges
- Use Russet potatoes for a crisp exterior and fluffy interior.
- Cut evenly so wedges bake uniformly.
- Dry the wedges before seasoning for crispier results.
- Coat thoroughly with oil and spices.
- Give them space on the baking sheet to avoid steaming.
- Roast at high heat and flip once for even color.
- Start with a hot oven for consistent crispness.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands and portion sizes. For accuracy, use your preferred nutrition calculator.