These golden, crispy potato wedges are the ultimate comfort food with a healthy twist. Perfectly seasoned and baked to perfection, they offer a satisfying crunch on the outside while staying fluffy and tender inside. With just 10 minutes of prep and 50 minutes in the oven, you’ll have a crowd-pleasing snack or side dish that’s both hearty and wholesome. The blend of savory spices and a hint of natural sweetness from the potatoes creates a flavor explosion that’s hard to resist.
Each bite delivers a delightful contrast of textures and a burst of warmth, making these wedges a versatile addition to any meal. Packed with fiber and essential nutrients, they’re a guilt-free indulgence that’s as nourishing as it is delicious. Whether you’re hosting a gathering or enjoying a cozy night in, these potato wedges are sure to become a favorite. Their simplicity and robust flavor make them a go-to recipe for any occasion.
Ingredients for Crispy Potato Wedges
- 2 lbs (907 g) russet potatoes (about 5 medium-sized potatoes)
- 2 Tablespoons avocado oil (may substitute any cooking oil)
- ¾ teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon table salt
- ¼ heaping teaspoon ground black pepper
- 2 Tablespoons fresh parsley, finely chopped (optional, for garnish)
Step-by-Step Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper (or bake directly on an ungreased sheet).
- Scrub potatoes thoroughly and slice into 1” thick wedges. Aim for even cuts to ensure uniform cooking.
- Soak potatoes in a bowl of cold water for at least 10-15 minutes (or refrigerate for several hours or overnight).
- Drain and rinse potatoes well under cold water. Pat them very dry with paper towels (the drier they are, the crispier they’ll bake!).
- Toss potatoes in a large bowl with avocado oil, paprika, garlic powder, onion powder, salt, and pepper. Mix until evenly coated.
- Arrange wedges cut-side down on the prepared baking sheet, spacing them evenly and avoiding overlap.
- Bake on the center rack for 45-50 minutes, flipping the wedges halfway through. They’re done when deep golden brown, crispy outside, and tender inside when pierced with a fork.
- Garnish with fresh parsley (if using) and serve warm. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your potato wedges with delicious dips and toppings! Try a classic garlic aioli (mix mayo, minced garlic, and a squeeze of lemon) or a tangy ranch dressing. For a spicy kick, pair them with sriracha mayo or a chipotle sauce. Sprinkle with grated Parmesan or crumbled feta for extra flavor.
Serve It Up: Creative Serving Suggestions
These wedges are versatile! Serve them as a side with grilled chicken or burgers, or make them the star of a snack platter with veggie sticks and hummus. For a fun twist, top them with shredded cheese, bacon bits, and sour cream for loaded potato wedges.
Keep It Fresh: Storage and Reheating Tips
Store leftover wedges in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 10-15 minutes until crispy. Avoid microwaving, as it can make them soggy.
Mix It Up: Recipe Variations
Experiment with different seasonings! Swap paprika for smoked paprika for a smoky flavor, or add cayenne pepper for heat. Try using sweet potatoes instead of russet for a sweeter twist. For a cheesy version, toss the wedges with grated cheddar before baking.
Quick Tips: Time-Saving Hacks
To save time, soak the potatoes the night before and store them in the fridge. Use a mandoline slicer for evenly cut wedges in seconds. If you’re in a rush, skip the soaking step—just make sure to dry the potatoes very well for maximum crispiness.
Potato Wedges
Ingredients
- 2 lbs russet potatoes about 5 medium-sized potatoes
- 2 Tablespoons avocado oil may substitute any cooking oil
- 3/4 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon table salt
- 1/4 heaping teaspoon ground black pepper
- 2 Tablespoons fresh parsley finely chopped (optional)
Instructions
- Preheat oven to 425F (220C) and line a baking sheet with parchment paper (alternatively bake directly on ungreased baking sheet).
- Scrub potatoes and slice into 1” thick wedges. Try to cut as evenly as possible so the wedges cook evenly.
- Place in a bowl and cover with cold water and allow to sit for at least 10-15 minutes (or place the bowl in the refrigerator and allow to sit for several hours or overnight).
- Drain potatoes and rinse well under cold water. Pat dry with paper towels (TIP: dry very well, the more dry your potatoes are the crispier they will be after baking!).
- Place wedges in a large bowl and add the oil, paprika, garlic and onion powder, salt, and pepper. Toss well so all potatoes are evenly coated with mixture.
- Place potatoes cut-side down on prepared baking sheet. Distribute them evenly over the tray and try not to have them touching. Transfer to center rack of 425F (220C) oven and bake for 45-50 minutes, turning potatoes over halfway through. Potato wedges are finished when they are deep golden brown, crispy on the outside, but the interiors are tender when pierced with a fork.
- Sprinkle with fresh parsley, if using, and serve warm.