These easy Crispy Potato Wedges are the perfect side dish or snack. With just 3 ingredients they're ready in 40 minutes! Thick potato wedges are tossed in avocado oil and sea salt and then baked until golden and crispy. No nasty fake ingredients and you don't even need to peel the spuds!
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Today, I'm sharing with you the only recipe for crispy potato wedges you'll ever need. They come out just like the perfect fries: golden and crunchy outside, but soft and fluffy inside.
I like making these instead of buying frozen fries or getting fast food ones. These homemade baked potato wedges are healthier and just as delicious. Cheaper, too!
This crispy potato wedges recipe is pretty foolproof. Just cut your potatoes up, season, and pop in the oven while you get the rest of your meal ready.
You can serve this with almost any main, and it's one of my family's favorite snacks!
If you like simple sides like this, you might want to try some of my other recipes too. My Easy Corn Ribs, Air Fryer Delicata Squash, and Honey Butter Roasted Carrots are all really popular and everyone loves them!
Jump to:
- Why You'll Love These Baked Potato Wedges
- WHAT ARE THE BEST POTATOES FOR WEDGES?
- Oven Baked Potato Wedges Ingredients
- How to Make Crispy Potato Wedges - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions
- Tips & Tricks
- How To Serve
- How To Reheat
- Freezing
- Pin This Crispy Potato Wedges Recipe For Later
- What Do You Think?!
- More Easy Side Dish Recipe Ideas
- Printable Recipe
- Crispy Potato Wedges Recipe
- Reader Comments & Ratings
Why You'll Love These Baked Potato Wedges
- You only need 5 minutes of prep and 3 ingredients to make these crispy potato wedges!
- Baked potato wedges (or chips in the UK) are much healthier than fried, and we're only using natural ingredients.
- Naturally gluten-free, vegan, and free from nasty seed oils.
- Easy to scale up for a crowd or down for a quick snack.
WHAT ARE THE BEST POTATOES FOR WEDGES?
The best potatoes for making wedges are Russet potatoes. They crisp up beautifully when baked, resulting in golden-brown wedges with a satisfying crunch.
Buttery Yukon Golds are great too, as are Maris Pipers and red potatoes.
Oven Baked Potato Wedges Ingredients
Find the full list and quantities in the recipe card below.
Potatoes – I like my wedges chunky, so I use medium to large potatoes. No need to peel. Just scrub them clean and slice into wedges.
Avocado Oil – These wedges are baked in a very hot oven (450°F/225°C), and the high smoke point of avocado oil prevents it from burning.
Sea Salt – Simple but essential for bringing out the natural flavor of the potatoes.
How to Make Crispy Potato Wedges - Step-By-Step
Find the full printable recipe below.
Preheat your oven to 450°F (225°C). You can peel the potatoes if you prefer - or scrub them and leave them with the skins on. Then slice the potatoes lengthways into chunky slices then each slice again to make wedges. You can cut them skinnier or fatter depending on your preference.
Line 2 sheet pans with parchment paper for easier clean up. Dump the fries onto one parchment lined baking tray and drizzle on the avocado oil and sea salt. Toss to make sure everything is well mixed.
Divide the potato wedges up between the two trays making sure the wedges are in a single layer with space around each piece so they roast evenly and crisp up.
Bake until crispy and golden brown - around 40 minutes in a preheated oven - turning once with a metal spatula half way through.
Frequently Asked Questions
How do I stop potato wedges from sticking?
Use parchment paper so your potato wedges don't stick on the baking sheet. If you don’t have that, rub a little oil on the pan. Also, don’t crowd the wedges - give them space! Flipping them halfway with a spatula helps to loosen up the wedges, too.
Do I need to soak potatoes?
You don’t have to, but it makes them crispier. Soaking them in cold water for 30 minutes takes out the extra starch. Just dry them off really well before baking.
How do I cut the potatoes into wedges?
Cut off the round ends, then slice the potato in half longways. Lay it flat and cut each half into 3–4 pieces. Try to make them the same size so they all cook at the same rate.
Can I make these in the Air Fryer?
Yep! Cook them at 400°F for 20–25 minutes and shake the basket halfway through. They get super crispy with even less oil. Same as baking them in the oven, spread them out. Cook them in batches if needed.
Variations & Substitutions
- Classic crispy baked potato wedges with sea salt are absolutely delicious, but I also love using different spices and seasonings. Some of my favorites are parmesan, Italian herbs, cajun seasoning, paprika, garlic powder, and onion powder. Taco seasoning is good, too!
- For a spicy version, sprinkle on some cayenne pepper or red pepper flakes before baking.
- Sweet potatoes are awesome if you want a sweeter bite. Check out my Baked Sweet Potato Slices or Tahini & Lime Sweet Potato Fries for more ideas!
- These wedges are also so good with dips like horseradish aioli, sour cream and chive dip, honey mustard, or even plain ol’ ketchup.
Tips & Tricks
- If you have the time, soak the cut potatoes in cold water for 30 minutes. It removes starch and makes them extra crispy.
- The oil is what helps the wedges get that golden, crispy texture but go easy on it. We only want a very light coating, or it'll become too greasy.
- As you prep the potatoes, pop your baking sheets into the oven so they can preheat. This gives your potato wedges a head start on crisping up.
- Don't pull the wedges out of the oven too soon! The edges should be nice and crispy - if they are not, put them back in for a few minutes more.
How To Serve
These crispy potato wedges go with pretty much anything!
Serve them alongside a BBQ pulled pork sandwich or a grilled cheese for the kids.
We enjoy them often with mains like Bavette Steak, Cast Iron Pork Tenderloin with Butter and Thyme Pan Sauce, and Creamy Garlic Chicken Thighs with Kale.
They also make great party snacks alongside quesadillas and steak crostinis.
How To Reheat
Let the potato wedges cool down all the way before putting them away. Store them in a container with a lid and keep them in the fridge for up to 3 days.
To make them crispy again, bake them in the oven at 400°F for about 10–15 minutes. If you're in a rush, throw them in the air fryer at 375°F for 5–7 minutes. Try not to microwave them. They’ll just turn out soft and soggy.
Freezing
Wait for your potato wedges to cool down all the way before freezing. Then spread them out on a baking sheet so they don’t stick together. After they’re frozen (about 1–2 hours), put them in a freezer bag or container. They’ll stay good for up to 2 months.
Write the date on the bag so you don’t forget how long they’ve been in there. Squeeze out as much air as you can so they don’t get freezer burn.
Reheating from Frozen: No need to thaw! Just bake them at 400°F for 20–25 minutes or in the air fryer at 375°F until they’re hot and crispy.
Pin This Crispy Potato Wedges Recipe For Later
What Do You Think?!
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More Easy Side Dish Recipe Ideas
Printable Recipe
Crispy Potato Wedges Recipe
Ingredients
- 4 medium Potatoes
- 1 tbsp Avocado Oil
- 1 tsp Sea Salt
Instructions
- Preheat the oven to 450°F/225°C
- Line 2 sheet pans with parchment paper for easier clean up.
- Use a sharp knife or peeler to peel the potatoes OR if leaving the skins on, scrub the potatoes clean.
- Slice the potatoes lengthways into chunky slices then each slice again to make wedges. You can cut them skinnier or fatter depending on your preference.
- Dump the fries onto one parchment lined baking tray and drizzle on the avocado oil and sea salt. Toss to make sure everything is well mixed.
- Divide the potato wedges up between the two trays making sure the wedges are in a single layer with space around each piece so they roast evenly and crisp up.
- Bake until crispy and golden brown - around 40 minutes - turning once with a metal spatula half way through.
Charlie Kay says
Confusing:
You said russet potatoes were best due to their higher starch content. Then you said soak the wedges in cold water for 30 minutes to remove excess starch to get them crispier.
Admin says
A good amount of starch is needed, it is only the excess starch that needs to be removed.