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–+ servings
side view of a bowl of potato wedges garnished with fresh chopped parsley, ramekin of ketchup in the bowl, fresh sprig on parsley on the side

CRISPY BAKED POTATO WEDGES

Soft and tender on the inside and crispy and crunchy on the outside and edges, these Oven Baked Potato Wedges are restaurant quality and so easy to make. They're great for snacking or make the perfect side dish to any meal!
Prep Time 10 minutes
Cook Time 35 minutes
Soaking Time 30 minutes
Total Time 1 hour 15 minutes
Servings 2 Servings

Ingredients

  • 2 large Russet Potatoes
  • 2 tbsp Extra Virgin Olive Oil or Avocado Oil
  • 1 tbsp Fresh Parsley chopped, optional
  • Generous amount of Salt and Pepper (or other seasonings of choice)

Instructions

  • Cut the potatoes into wedges. The best way I find to do this: Cut the potato in half lengthwise.
    two potato halves face up on a cutting board
  • Then cut that half in half again lengthwise.
    2 halves of a potato cut in half on a cutting board, face down
  • If you find the wedges still pretty big at this point, you can cut them in half again to get your desired size. But sometimes, depending on how big your potatoes are, 4 simple halves is all you need.
    raw potato wedges in a pile on a cutting board
  • Add the potato wedges to a large bowl and fill it with cold water. Soak the wedges for a minimum of 30 minutes which releases some of it's starches and is an essential step in making them extra crispy.
    bowl of potato wedges soaking in water
  • Line a baking sheet with parchment paper or aluminum foil and preheat the oven to 450°F. Drain the potato wedges from the water and pat them dry with paper towel trying to absorb as much moisture as you can.
    hand with a paper towel patting down a bowl of raw potato wedges
  • Add the oil and salt and pepper and/or your seasonings of choice and toss well to coat. I like to use my hands for this just to ensure that all the wedges are really nicely coated.

    raw potato wedges in a bowl with seasonings
  • Place the potato wedges in a single layer on the rimmed baking sheet with enough room between each to breathe (no touching or overlapping).
    raw seasoned potato wedges in a single layer on an aluminum lined baking sheet
  • Bake for 30-35 minutes or until the potatoes are crisp on the outsides and soft in the middle, flipping halfway through.
    crispy baked potato wedges in a single layer on an aluminum lined baking sheet
  • Garnish with fresh chopped parsley and serve with all your favourite dipping sauces, if desired. Serve hot.
    bowl of crispy baked potato wedges garnished with flaked salt and fresh chopped parsley, ramekin of bright orange dip in the bowl, ketchup and sprigs of fresh parsley in the background

Notes

If you notice that the potato wedges are sticking to the pan after baking, simply allow them to cool down for a few minutes before attempting to flip or move them. Once slightly cooled, they should easily be able to release from the pan without any issue.

Nutrition

Serving: 1Serving | Calories: 416kcal | Carbohydrates: 67g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 20mg | Potassium: 1550mg | Fiber: 5g | Sugar: 2g | Vitamin A: 172IU | Vitamin C: 24mg | Calcium: 51mg | Iron: 3mg
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