These crispy oven-baked potato wedges are so easy to make and they taste miles better than anything from a frozen bag! With just a few simple ingredients, you can have golden, crunchy wedges that are fluffy on the inside and perfectly seasoned on the outside. Once you try them fresh from the oven, you’ll never go back to store-bought.
Ingredients for making Crispy Oven-Baked Potato Wedges:
- Waxy potatoes
- Starch
- Olive oil
- Sweet paprika powder
- Salt
- Smoked paprika powder
- Garlic powder
- Ground pepper
How to make Crispy Oven-Baked Potato Wedges:
Here’s a short tutorial video that quickly explains the recipe:
We can go ahead and preheat the oven to 200 °C (392 °F) fan oven or 220 °C (428 °F) top/bottom heat. The potato prep won’t take long, so the timing works perfectly.
The best part? Since we’re leaving the skins on, all we need to do is give the potatoes a good scrub.
Then, cut them into wedges: first halve the potato lengthwise, then cut each half into 3–4 wedges, depending on size. Place all wedges into a large bowl — big enough to toss them later with the oil, starch, and seasonings.
First, sprinkle the starch over the potato wedges, making sure it covers all the cut surfaces — this step is key for crispiness..
Next, drizzle the olive oil (or sunflower oil) over the wedges and mix well with your hands so they’re evenly coated.
Now it’s time for the spices: sweet paprika powder, salt, smoked paprika powder, garlic powder, and ground pepper. Mix them together first, then sprinkle over the wedges. Toss well so the spices are evenly distributed, and if you spot any clumps, simply break them apart with your fingers.
Line a baking sheet with parchment paper and arrange the wedges skin-side down. Make sure they’re not touching — this helps them crisp up.
Finally, bake in the preheated oven at 200 °C (392 °F) fan oven or 220 °C (428 °F) top/bottom heat for about 35–40 minutes. Start checking for golden color around the 30-minute mark to make sure they don’t overcook.
Serving Suggestions:
Let them cool for a few minutes for extra crunch, then serve with ketchup or vegan mayo.
I hope you enjoyed this oven-baked potato wedges recipe. Let me know what you think in the comments below!
Some Recipe Suggestions:
- Air-Fryer Potatoes
- Vegan potatoes au gratin
- Vegan BBQ Tempeh Burger
- Vegan Burger Sauce
- Vegan Potato Burger Buns
- Juicy Pulled Jackfruit Burgers
- Pulled Jackfruit Burritos
Oven-Baked Potato Wedges
Crispy oven-baked potato wedges – golden and crunchy on the outside, fluffy inside, and perfectly seasoned.
- Total Time: 55 minutes
- Yield: 4 servings (as side dish)
Ingredients
- 800 g waxy potatoes (about 6 medium)
- 2 tbsp cornstarch (or potato starch)
- 3 tbsp olive oil (or sunflower oil)
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Instructions
Preheat the oven to 200 °C (392 °F) fan oven / 220 °C (428 °F) top/bottom heat.
Give the potatoes a good scrub, no peeling necessary.
Cut the potatos: halve the potato lengthwise, then cut each half into 3–4 wedges, depending on size.
Place all wedges into a large bowl and sprinkle the starch over them, mix well.
Drizzle the oil over the wedges and again mix well with your hands so they’re evenly coated.
Mix the spices together: sweet paprika powder, salt, smoked paprika powder, garlic powder, and ground pepper. Sprinkle the mixture over the wedges. Toss well until the spices are evenly distributed.
Line a baking sheet with parchment paper, arrange the wedges skin-side down, not touching each other.
Bake in the preheated oven at 200 °C (392 °F) fan oven / 220 °C (428 °F) top/bottom heat for about 35–40 minutes. Start checking for golden color around the 30-minute mark to make sure they don’t overcook.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side dish
- Method: Baking
- Cuisine: International
- Diet: Vegan