Need an easy side to go with dinner? This recipe for crispy baked potato wedges is is delicious and easy, a recipe that you’ll be sure to pull out and use often!
Hi friends! I’m here today to share one of my favorite easy sides with you, crispy baked potato wedges. This is one of those recipes that I’ve made for years and keep coming back to again and again.
They’re cut in thicker wedges than homemade fries, then heavily seasoned and baked instead of fried which makes them at least a bit healthier for you!
Easy to make and super yummy, this recipe for crispy potato wedges is one that you’ll be sure to pull out and use often.
Mmmm . . . don’t they look delicious?
Do you need to peel the potatoes before cutting into wedges?
No! The crispy skins are the best part!
Can you can make these crispy potato wedges in an air fryer?
Yes! However, you won’t want to fill it too full or they won’t turn crispy. Because I usually make a fairly large amount I prefer to bake mine in the oven.
What meals go well with baked potato wedges?
Baked potato wedges go well with summer meals like burgers, hot dogs, and grilled chicken. I also love them during the colder parts of the year as a side to meatloaf or brisket.
Do baked potato wedges make good leftovers?
You can save your leftovers and reheat them, but they’ll never taste as good as they do fresh out of the oven! If you do plan to reheat them, an air fryer may give you the best results.
Is your stomach growling yet? 😉
Here’s how to make my crispy baked potato wedges!
The Best Crispy Potato Wedges
Ingredients
- 4 medium russet potatoes
- 3 Tbsp. olive oil
- 4 cloves of garlic, minced (or 1 1/2 teaspoons garlic powder)
- 1/2 t. dried rosemary
- 1/2 t. dried oregano
- 1/2 t. dried thyme
- 1/2 t. paprika
- 1/2 t. black pepper
- 1 t. salt
Instructions
- Preheat oven to 425 degrees. Wash potatoes, pat dry, and cut into thin wedges.
- Add the wedges to a large bowl along with all the rest of the ingredients. Mix well.
- Line a sheet pan or baking dish with foil and grease well with cooking spray. Add the potatoes, spacing evenly. Bake for about 35 minutes, carefully flipping the wedges once or twice. The potato wedges are done when they are tender, slightly browned and crispy around the edges.
- Note: If the wedges are not crispy enough after cooking put them under the broiler for several minutes, keeping a close eye so that they don't burn.
If these oven baked potato wedges look good to you don’t forget to share!
