Oven Baked Potato Wedges
This crispy oven-baked potato wedges recipe does double duty as a side dish for dinner or as an appetizer with your favorite dips for game day. This wholesome recipe also features an easy, homemade seasoning mix.
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Potatoes are a wonderful side dish that everyone generally loves. Besides these crispy baked potato wedges, you can also try these oven-baked French fries for the skinnier version. Have a look through all of our yummy side dish recipes for more inspiration.
Why you will love this recipe
These larger wedges feature crisp edges, puffy skin, and yummy potato flavor, making them the perfect healthy comfort food.
Easy to make and always a popular dish for picky eaters. Customize with your favorite dips.
This recipe is naturally vegan, dairy-free, and gluten-free. Bonus!
Ingredient notes
Find the complete ingredient list, with measurements, in the recipe card below.
- Potatoes – We recommend using russet potatoes for this recipe for that classic baked potato taste and texture. Look for dry skin and no green spots when choosing your spuds. Russets are the best potatoes, as they are high in starch and hold up well compared to waxy potatoes such as Yukon Gold or red potatoes.
- Flour – For our gluten-free blend, we use brown rice flour.
- Seasonings – The spices include a mix of salt, onion powder, and garlic powder with just a pinch of cayenne pepper.
- Olive Oil – This helps the potatoes to crisp up in the oven.
Expert Tip!
Because we leave the skins on the potatoes for this recipe, I recommend using organic potatoes to avoid pesticide residue.
Equipment
No fancy equipment needed for this recipe.
- Ziploc Bag – You will need a large Ziploc bag for prepping the wedges with the seasoning blend.
- Large Baking Sheet – Obviously for roasting potatoes.
- Parchment Paper – A must for easy cleanup and no stickage. We generally choose unbleached parchment paper.
Expert Tip!
Choose potatoes that will fit on your baking sheet. Sometimes russet potatoes can be HUGE! Try to pick potatoes that are the same size, and that will fit two across lengthwise on your baking sheet.
- Naturally slick ceramic coating.
- Non-Toxic, PTFE & PFOA Free.
- Perfect for baking, roasting, and more.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
Start by scrubbing the potatoes clean under the tap using a potato brush.
Next, slice the potatoes in half lengthwise. Then, slice those halves in half to make four wedges, then slice all four into eight, then slice those, giving you 16 wedges per potato.
Step 2
Then, pop the wedges into the Ziploc bag.
Next, we will toss them with the seasonings. Once they are sprinkled in, seal the bag and shake the sh!t out of it. 😉
Apologies for the language, but that is literally what you need to do to distribute the seasonings.
Then, add the oil and shake it well again.
Step 3
Next, line up the wedges in a single layer on the parchment-lined baking sheet.
Expert Tip!
Make sure to leave enough space between your potato wedges to optimize crispness. The hot air from the oven needs to flow freely around them to get that nice crunch. Use your finger for spacing.
Step 4
Finally, bake the wedges in the oven, flipping them after 10 minutes to brown both sides. That’s it!
Enjoy them warm and golden brown, right out of the oven.
Substitutions and recipe variations
You can easily swap the brown rice flour for coconut flour to keep it gluten-free. If you aren’t concerned with gluten, all-purpose flour works fine too.
Vary the seasonings for different flavors such as adding chili powder and cumin for a Tex Mex vibe or some rosemary and thyme for an herby/earthy taste.
Serving suggestions
Serve these as a side dish alongside something delicious like this New York strip steak recipe, Air Fryer Chicken Burgers, or these juicy pork burgers for a yummy meal. They are so great alongside sandwiches.
Add a platter to your spread of game day snacks. I love this copycat Cane’s sauce, homemade ranch or my homemade mayo for dipping. Joe is a fan of kosher salt and vinegar with a side of ketchup.
Sprinkle the crispy potato wedges with freshly grated Parmesan cheese and chopped parsley, and serve with a truffle aioli for a fancy pants version similar to truffle fries.
FAQS
They sure are! Potatoes have gotten a bit of a bad reputation that really should be pinned on deep-fried items like chips, crisps, or French fries. This recipe uses heart-healthy olive oil. Potatoes are also a good source of vitamin C and potassium, so if you are mindful of how you prepare them, they can be a healthy choice.
No. Keeping the skin on actually helps them crisp up and adds texture. It also has a ton of fiber which is another bonus.
More recipes with potatoes
*Originally posted February 4, 2014, updated February 4, 2021, and updated again May 29, 2026.*
If you’ve tried this recipe for baked potato wedges in oven, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Oven Baked Potato Wedges
Ingredients
- 4 medium russet potatoes *scrubbed clean
- 1 tbsp brown rice flour
- ¼ tsp cayenne pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp sea salt
- 1 tbsp olive oil
Instructions
- Heat your oven to 425°. Line 2 baking sheets with parchment paper and set aside.
- Slice the scrubbed clean potatoes in half, then into quarters, then into eighths. Try to keep them as uniform as possible for even baking.
- Place them in a large Ziploc bag and sprinkle with the flour and seasonings. Seal the bag and shake the potatoes really well to coat. Add the oil to the bag, re-seal, and shake again really well.
- Place your wedges on the lined baking sheets, leaving the width of your fingertip between each to space them evenly.
- Bake for 10 minutes, flip them over and bake for an additional 15 minutes.
- Enjoy right away for optimum crispness.
What could you use beside a the brown rice flour?
Hey Patti! Any flour will work. Brown rice flour is a good gluten free option.
The ever elusive crispy baked potato wedges…this looks so good and I can’t wait to give it a try! Thanks for sharing your tips!
Love potato wedges and this home recipe is much more healthy then restaurants! I don’t feel so guilty eating it or feeding my kid it!
Skip the deep fryer!! Totally not necessary. Thanks, Nancy!
We loved these! They go perfect with our air fryer chicken drumsticks. Thanks so much for sharing, we will definitely be making these again.
I have got to get an air fryer!!
We love these! The seasoning makes all the difference and they come out so crisp and delicious. Thank you!
So crisp, right? Thanks, Colleen!
These are such a delicious side at dinner time! We love them and are making them again this weekend!
Woot woot!! So happy you guys enjoyed them. 🙂
These are making my mouth water. Love that you use rice flour so that they’re gluten free! Also great photography👍😊
Thanks, Laura! The gluten-free option makes them friendly for everyone. 🙂
The spice mix is delicious! I’m with you on the ketchup and mayo. Perfect with these wedges!
I couldn’t live without fries and mayo! 🙂
Delicious with the spices and the flour’s texture! Thank you! I really loving having an oven French fry recipe!
Made these last night for my husband whilst he was watching the football with a few beers and he absolutely loved them !!
The seasoning was awesome, it gave the wedges so much flavour 🙂
Thanks for sharing!!
The seasoning and flour make a perfect crust on these potato wedges! I love how simple with recipe is and I love to make these wedges when we have burgers for dinner.
I’m totally with you on the wedge versus shoestring fries. So much better!
100% of the time. 😉