Crispy Oven Baked Potato Wedges

There's something about the smell of potatoes crisping in a hot oven that pulls people into the kitchen without invitation. My neighbor once followed that golden, herby aroma through the hallway and knocked on my door asking what smelled so good—turned out she'd never made potato wedges at home before, always ordering them out. Twenty minutes later she was standing in my kitchen watching them turn from pale to bronze, and honestly, her amazed reaction when she bit into one was worth every minute of prep work.

I learned to make these properly during a phase where I was convinced everything needed to taste restaurant-quality but stay weeknight-friendly. The turning point came when I realized skin-side down actually mattered—it's the difference between sad, soggy bottoms and that satisfying crunch that makes people reach for seconds. My kids still request these over store-bought fries, which feels like winning at parenthood, even if it's just potatoes.

Ingredients

• Russet potatoes: Their starch content is what gives you that contrast between crispy edges and creamy centers; scrub them well because the skin is where the magic happens.
• Olive oil: Three tablespoons might seem restrained, but it's enough to coat and crisp without making them greasy—this is not the time to be shy with oil, but also not the time to drown them.
• Sea salt and black pepper: Freshly ground pepper makes a real difference in taste, especially when salt is the supporting player rather than the star.
• Garlic powder and smoked paprika: Garlic powder gives that savory depth without soggy garlic bits, and smoked paprika adds color and subtle smokiness that feels intentional.
• Dried Italian herbs: A blend of oregano, thyme, and rosemary ties everything together with that comforting, kitchen-tested flavor profile.
• Fresh parsley: Don't skip this final shower of green—it looks intentional and tastes bright against all those warm spices.

Instructions

Get Your Oven Ready:

Set it to 220°C (425°F) and line your baking sheet with parchment paper—this prevents sticking and makes cleanup something you won't dread later.

Coat the Potatoes:

Toss your wedges with olive oil until every surface glistens, then add salt, pepper, garlic powder, paprika, and herbs, tossing again so nothing sits naked on the bottom of the bowl.

Arrange for Success:

Lay wedges skin-side down on the baking sheet in a single layer—crowding them is the enemy of crispiness, so give them breathing room.

Bake and Flip:

After 15–17 minutes, when you catch a glimpse of golden brown at the edges, flip each wedge and let the other side finish crisping for another 15–18 minutes until everything is deeply golden.

Finish Strong:

Pull them from the oven while they're still hot, shower them with fresh parsley, and get them to the table before anyone asks if they're ready yet.

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There was a moment when my sister, who usually orders takeout, sat down and said these tasted better than the restaurant version, and I realized that's when cooking stops being a task and becomes something you actually want to do. Food tastes different when someone genuinely enjoys it rather than just eating it.

The Water Soak Secret

If you have thirty minutes before baking, submerge your cut wedges in cold water—this removes excess starch and makes them even crispier. I don't always do this because life is chaotic, but on the nights when I do, people notice. Pat them completely dry afterward with paper towels or a clean kitchen towel, or you'll undo all that starch-removal work and end up steaming them instead.

Variations That Actually Work

Grated Parmesan scattered on before baking adds a savory, salty layer that feels fancy without requiring any extra steps. Yukon Gold potatoes make them creamier and less fluffy if that's your preference, though the bake time stays the same. You can also play with the herbs—rosemary is assertive and wonderful, thyme is subtle and calming, and oregano bridges both moods depending on how much you use.

Dipping Sauce Thinking

Wedges are only as good as what you dip them into, so plan for something worth dunking. Ketchup is the obvious choice and there's no shame in obvious, but aioli feels elevated without being complicated, and a simple sour cream mixed with fresh herbs tastes like you're showing off a little.

• Make aioli by whisking together mayonnaise, minced garlic, and a squeeze of lemon juice—this takes five minutes and transforms everything.
• Fresh herb sour cream is just sour cream folded with chopped parsley, dill, or chives, finished with salt and pepper.
• Hot sauce or sriracha mixed into mayo gives you a spicy kick that pairs beautifully with the herbed flavor of the wedges.

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These wedges prove that restaurant-quality food doesn't require fancy equipment or obscure ingredients, just attention and good timing. Make them once and they'll become part of your regular rotation.

Your Recipe Questions

→ How do I get the wedges extra crispy?

Soak the cut potato wedges in cold water for at least 30 minutes to remove excess starch, then dry them thoroughly before coating and baking. This helps achieve a crispier texture.

→ Can I use other potato varieties?

Yes, Yukon Gold potatoes can be used for a creamier bite, but russet potatoes provide the crispiest edges.

→ What herbs enhance the flavor best?

Dried Italian herbs like oregano, thyme, and rosemary add depth, while fresh parsley sprinkled after baking adds brightness.

→ Is it necessary to flip the wedges during baking?

Flipping halfway ensures even browning and crispiness on all sides.

→ Can I add cheese for more flavor?

Sprinkling grated Parmesan before baking adds a delicious cheesy crust to the wedges.