Crispy Spiced Potato Wedges
Crispy Spiced Potato Wedges are oven-baked, perfectly seasoned, and irresistibly crunchy, making them your new favorite side for burgers, chicken, or weeknight dinners.
There’s something magical about a big pan of golden potato wedges coming out of the oven. The edges are crisp and deeply browned, the centers are fluffy, and that smoky, garlicky seasoning makes them impossible to resist. You’ll be tempted to eat them straight from the pan.
These wedges are baked, not fried, but still deliver all the crunch you crave thanks to a simple soak, a hot oven, and a touch of Parmesan for extra texture. From start to finish, you’re looking at under an hour for a generous tray that feeds the whole table.
Whether you’re serving them next to grilled chicken, juicy burgers, or just a platter of dips for movie night, these Crispy Spiced Potato Wedges are the kind of side dish everyone “accidentally” makes a meal out of.
Crispy Spiced Potato Wedges Ingredients
- Russet potatoes – Starchy, hearty potatoes that bake up with crisp outsides and soft, fluffy centers, perfect for wedge-style fries.
- Olive oil – Helps the seasoning cling to the potatoes and encourages that gorgeous golden-brown, crispy exterior in the oven.
- Garlic powder – Adds a savory, garlicky punch that seasons every bite of the wedges without the risk of fresh garlic burning.
- Smoked or regular paprika – Brings warm color and subtle smoky depth; smoked paprika adds a barbecue-style flavor that’s especially delicious.
- Onion powder – Rounds out the seasoning blend with a mild sweetness and extra savory flavor.
- Salt – Essential for bringing out the natural potato flavor and making the spices pop; adjust to taste.
- Black pepper – Adds gentle heat and a bit of sharpness to balance the richness of the oil and Parmesan.
- Grated Parmesan cheese (optional) – Melts slightly and crisps on the surface, giving the wedges a salty, cheesy crunch.
- Fresh parsley (optional) – A bright, fresh garnish that adds a pop of color and a little herbal flavor just before serving.
Cooking Steps
STEP 1: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup and to help prevent sticking.
STEP 2: Scrub the russet potatoes well, then cut each one in half lengthwise. Slice each half into four long wedges so you end up with about eight wedges per potato.
STEP 3: For extra-crispy wedges, submerge the cut potatoes in a large bowl of cold water and let them soak for around 30 minutes. This removes excess starch that can cause sogginess.
STEP 4: Drain the potatoes and dry them thoroughly with a clean kitchen towel. Patting them very dry is essential—any lingering moisture will steam the wedges instead of letting them crisp.
STEP 5: In a large mixing bowl, toss the dry wedges with olive oil until evenly coated. Sprinkle in the garlic powder, paprika, onion powder, salt, pepper, and Parmesan (if using), tossing until every piece looks well-seasoned.
STEP 6: Arrange the wedges in a single layer on the prepared baking sheet with a little space between each piece. Bake for about 20 minutes, flip each wedge, then bake another 15–20 minutes, until the edges are deeply browned and the centers are tender.
STEP 7: Once they’re crisp and golden, transfer the wedges to a serving platter, scatter with chopped parsley if you like, and serve immediately with your favorite dipping sauces.
Pro Tips for Crispy Spiced Potato Wedges
- Don’t skip the soak if you want ultra crisp. Removing extra starch is one of the best tricks for getting a crunchy exterior while keeping the centers fluffy.
- Give the wedges breathing room. Crowding the pan causes steaming instead of roasting; use two pans if necessary rather than piling them up.
- Use the darkest safe baking sheet. A sturdy metal pan helps the bottoms brown and crisp more effectively than glass or very light-colored pans.
Can I skip soaking the potatoes?
Yes, you can skip it if you’re short on time, but the wedges won’t be quite as crispy. The soak helps remove surface starch, which encourages better browning and crunch.
How do I know when the wedges are done?
They’re ready when the edges are deeply golden and crisp and a knife slides easily into the thickest part. If they look pale, give them another 5–10 minutes.
Can I use another potato variety?
Yes, but russet potatoes give the fluffiest interior and crispiest crust. Yukon Golds work in a pinch and will be creamier, but slightly less crunchy.
How can I make them spicier?
Increase the black pepper and add a pinch of cayenne or chili powder to the spice mix. Taste the seasoning before baking and adjust to your heat preference.
What to Serve with Crispy Spiced Potato Wedges
These wedges are incredibly versatile, so you can pair them with almost any favorite main. They’re fantastic with classic burgers or grilled chicken, turning a simple meal into something that feels like restaurant-style comfort food at home.
They also shine alongside sandwiches—think patty melts, fried chicken sandwiches, or BLTs—where they easily stand in for fries. Add a crisp green salad or some coleslaw and you’ve got a satisfying, balanced plate.
For a fun snack or game-day spread, serve the wedges with a trio of dips: ketchup or spicy mayo for the kids, garlic aioli or ranch for dipping, and maybe a smoky chipotle sauce for spice lovers.
How to Store & Reheat
If you have leftovers, let the wedges cool completely on the baking sheet so excess steam escapes. Transfer them to an airtight container and store in the refrigerator for up to 3–4 days; they’ll stay tasty but will lose some crispness.
For longer storage, you can freeze the baked wedges. Arrange them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Use within one to two months for the best texture and flavor.
To reheat, skip the microwave if you want them crisp again. Spread the wedges on a baking sheet and warm in a 400°F (200°C) oven or in an air fryer for a few minutes until hot and crunchy. A quick toss with a pinch of extra salt after reheating perks up the flavor nicely.
Crispy Spiced Potato Wedges
Ingredients
- 2 tablespoons finely grated Parmesan cheese optional, adds extra crunch
- 1 teaspoon onion granules
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 teaspoon coarse sea salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked or sweet paprika
- 4 large russet potatoes scrubbed thoroughly
- Freshly chopped flat-leaf parsley for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper.
- Slice each potato in half lengthwise. Then, divide each half into four equal wedges, yielding eight wedges from each potato.
- Transfer the wedges to a bowl filled with cold water. Allow them to soak for 30 minutes to help remove excess starch. After soaking, drain thoroughly and dry completely using a clean kitchen towel.
- Place the dried wedges into a large mixing bowl. Drizzle with olive oil, then sprinkle over the garlic powder, paprika, onion granules, salt, pepper, and Parmesan cheese if using. Toss until each piece is evenly coated in the seasoning blend.
- Lay the wedges on the prepared baking sheet in a single, evenly spaced layer. Ensure the pieces are not overlapping to promote even browning.
- Roast in the oven for 20 minutes. Flip each wedge carefully, then return to the oven for another 15–20 minutes, or until golden brown and crispy on the edges.
- If desired, scatter with chopped parsley before serving. Serve immediately with a dipping sauce of choice.