Name: Seasoned Baked Potato Wedges
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Baking
Ingredients: 2 lb / 1 kg potatoes, peeled (about 4 large potatoes); 3 tbsp olive oil; 1½ tsp paprika; 1 tsp garlic powder; ½ tsp onion powder (or use more garlic powder); 1 tsp salt; ½ tsp black pepper; Sour cream; Sweet chili sauce; Ketchup, aioli, mayo, ranch, BBQ sauce, relish, or avocado dipping sauce

Why You’ll Love This Recipe

There’s no deep frying, no complicated steps—just perfect wedges every time. Here’s why I keep making them:

They’re oven-baked but still turn out golden and crispy.
The seasoning blend is bold, savory, and better than anything store-bought.
I only need a few pantry ingredients and about 10 minutes of prep.
They freeze well, so I can make a big batch and enjoy them later.
They pair with practically any main dish or dipping sauce I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs / 1 kg potatoes, peeled (about 4 large ones)
3 tablespoons olive oil

Seasoning

1½ teaspoons paprika
1 teaspoon garlic powder
½ teaspoon onion powder (or extra garlic powder)
1 teaspoon salt
½ teaspoon black pepper

Optional for serving

Sour cream
Sweet chili sauce
Ketchup, BBQ sauce, aioli, mayo, yogurt, ranch, relish, or avocado dipping sauce

Directions

Preheat oven to 430°F (220°C) or 390°F (200°C) for fan ovens.
Mix the seasoning: I combine paprika, garlic powder, onion powder, salt, and pepper in a small bowl and set it aside.
Cut the potatoes: I slice each potato in half lengthwise, then cut each half into 4 wedges (for larger potatoes). If using medium or small potatoes, I cut each into 6 wedges.
Season the wedges: In a large bowl, I toss the wedges with olive oil and the seasoning mix, using my hands to make sure every piece is well coated.
Bake: I spread the wedges out on a baking tray, making sure the cut sides are flat against the tray for maximum crispiness. I bake them for 35 to 45 minutes, flipping them once halfway through, until they’re deep golden and crispy.
Serve immediately: I plate them hot from the oven and serve with dipping sauces. My favorite combo? Sour cream and sweet chili—can’t beat it.

Servings and Timing

Yield: Serves 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

Spicy wedges: I add a pinch of cayenne or chili flakes to the seasoning for extra heat.
Cheesy wedges: After baking, I sprinkle grated Parmesan over the hot wedges for a cheesy finish.
Herbed version: I toss in dried rosemary or thyme with the seasoning for an herby twist.
Tex-Mex style: I mix in cumin and a bit of taco seasoning to go with Mexican mains.
Smoky flavor: I use smoked paprika instead of regular for a deeper, BBQ-style flavor.

Storage/Reheating

Refrigerator: I store leftover wedges in an airtight container for up to 3 days.
Freezer: These freeze surprisingly well! I cool them completely, freeze in a single layer, then transfer to a zip-top bag.
Reheating: I reheat in the oven at 390°F (200°C) for 10–12 minutes until hot and crisp again. A quick spray of oil before reheating helps bring back the crunch.

FAQs

What type of potatoes should I use?

I stick with starchy or all-purpose varieties. In the US, I go with Russet or Yukon Gold. In Australia, dirt-brushed potatoes work best. I avoid waxy types like Desiree.

How do I keep the wedges crispy?

The key is using the right amount of oil—not too much—and making sure each wedge has contact with the tray. I also avoid crowding the pan.

Can I make these ahead?

Yes! I often make a big batch, freeze half, and reheat them straight from frozen. They come out just as crispy.

What’s the best dipping sauce?

My go-to is sour cream and sweet chili sauce. But honestly, anything from ketchup to aioli to BBQ sauce works depending on the vibe I’m going for.

Can I leave the skins on?

Absolutely. I often do for extra texture and nutrients—just be sure to scrub the potatoes clean.

Conclusion

These seasoned baked potato wedges are everything I want in a side—crispy, flavorful, and easy to throw together with ingredients I already have. Whether I’m feeding a crowd, prepping snacks for game day, or just craving something salty and satisfying, this recipe never lets me down. Once I figured out how to get that crispy finish at home, I stopped buying frozen wedges for good.

Seasoned Baked Potato Wedges

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Author: Mia
Total Time: 50 minutes
Yield: Serves 4
Diet: Gluten Free

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Description

Crispy on the outside, fluffy inside—these seasoned baked potato wedges are the ultimate snack or side. Easy to make, perfectly spiced, and oven-baked to golden perfection!

Ingredients

For the Wedges:

2 lb / 1 kg potatoes, peeled (about 4 large potatoes)

Seasoning:

3 tbsp olive oil

1½ tsp paprika

1 tsp garlic powder

½ tsp onion powder (or use more garlic powder)

1 tsp salt

½ tsp black pepper

Optional for Serving:

Sour cream

Sweet chili sauce

Ketchup, aioli, mayo, ranch, BBQ sauce, relish, or avocado dipping sauce

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Instructions

Preheat oven to 220°C / 430°F (200°C / 390°F fan/convection).

Prepare potatoes: Cut each potato in half lengthwise, then slice each half into 4 wedges (or 3 if smaller).

Season: Place potato wedges in a large bowl. Add olive oil and seasoning mix. Toss thoroughly with hands until evenly coated.

Bake: Spread wedges on a baking tray with the cut side facing down.

Roast for 35–45 minutes, flipping once halfway through, until golden brown and crisp.

Serve hot with your choice of dipping sauce.

Notes

Best Potatoes: Avoid waxy varieties. Use starchy or all-purpose potatoes like Russet (US), Yukon Gold (US), Maris Piper (UK), or dirt-brushed all-rounders (AU).

Freezer-Friendly: Cool completely, freeze, then reheat at 200°C/390°F for 12 minutes to regain crispiness.

Dipping Sauce Tip: The classic Aussie combo of sour cream + sweet chili sauce is a must-try!