Crispy Oven Baked Potato Wedges

There's something oddly meditative about cutting potatoes into wedges on a lazy Sunday afternoon. I'd been craving that crispy-on-the-outside, tender-on-the-inside texture that fast food promises but rarely delivers, so I decided to crack the code at home. What started as a simple experiment—tossing wedges with olive oil and whatever dried herbs were lurking in my cabinet—turned into something I now make almost every week. The oven does most of the work while you're free to do literally anything else.

My roommate once caught me eating these straight off the baking sheet, still steaming, with my bare fingers like some kind of potato-wedge gremlin. She laughed so hard she nearly dropped the sauce she'd brought over to test, and suddenly what was meant to be a simple side dish became the whole reason friends started showing up. That moment crystallized it for me: the best recipes are the ones people want to eat while they're still hot, without waiting for anything else.

Ingredients

• Russet potatoes (1.5 lbs): The starch-to-moisture ratio in russets is exactly what you need for that fluffy center and crispy exterior—don't skip this for waxy varieties.
• Olive oil (3 tbsp): This is your vehicle for browning and crisping; less oil means less crispiness, so don't be shy.
• Sea salt (1 tsp) & black pepper (½ tsp): These are your foundation—everything else builds on them, so taste as you go.
• Garlic powder (1 tsp), paprika (1 tsp), dried oregano (1 tsp), dried thyme (1 tsp): The herbs bring all the flavor depth without fresh prep, and I learned the hard way that a teaspoon of each creates the perfect balance—too much and they taste medicinal.
• Fresh parsley (2 tbsp): A last-minute sprinkle that makes them look intentional and tastes like you actually know what you're doing.
• Parmesan cheese (2 tbsp, optional): Adds a salty, umami punch if you're not going vegan, but skip it and nobody will judge.

Instructions

Heat your oven and prep your workspace:

Crank the oven to 425°F and line your baking sheet with parchment paper or a light oil coating—this is where the magic happens, so don't skip it. A preheated oven means your wedges start crisping immediately.

Coat everything evenly:

Dump your potato wedges into a bowl with the olive oil and all the seasonings, then toss like you mean it, making sure every piece gets its share of the herb blend. This is the moment where uneven coating leads to some pieces tasting bland, so be thorough.

Arrange in a single layer:

Lay each wedge cut-side down on the baking sheet—this flat surface is your crispy golden ticket. Crowding the pan is tempting but will steam them instead of roasting, so give them breathing room.

First bake and the flip:

Bake for 20 minutes until they start turning golden, then flip each one over with a spatula. This flipping moment is key because the second side needs time to develop its own crust.

Final roast until perfect:

Bake another 15–20 minutes until the edges are deeply golden and crispy—you'll know it when you see it, and the smell will be your honest guide. If they're still pale at the 15-minute mark, give them the full 20.

Finish and serve:

Pull them out, shower them with fresh parsley and Parmesan if you're using it, and eat them while they're hot because cold potato wedges are a sad thing.

Save to Pinterest

The smell of paprika and thyme rolling out of the oven at that 20-minute mark never gets old. It fills the whole kitchen with this cozy, intentional cooking aroma that instantly makes whatever else you're serving feel elevated and thoughtful, even if it's just a simple burger or grilled cheese.

The Herb Swap That Changed Everything

I spent my first few attempts sticking religiously to the original blend, but one night I was out of oregano and grabbed rosemary instead—and honestly, I've never looked back. The key is keeping the quantities the same and trusting that 1 teaspoon of any dried herb will play well with the garlic and paprika. Italian seasoning is another no-brainer swap that works beautifully, and it removes the guesswork if you prefer a pre-mixed approach.

Temperature and Timing

The 425°F oven temperature is non-negotiable if you want that crispy exterior—lower and they'll just steam gently and disappoint you. I once tried 400°F thinking it would take the same time, and everything was still pale after 35 minutes. Watch them in the final 10 minutes if your oven runs hot; every oven is a little different, and the difference between perfectly crispy and slightly burnt is mere minutes.

Dipping Sauces and Serving Ideas

Straight from the oven with nothing but salt, they're perfect. But if you want to get creative, they're equally at home alongside grilled meats, tucked into a burger plate, or standing alone as a snack with whatever sauce speaks to you. I've done ketchup, mayo-based aioli, sriracha mayo, even a simple garlic aioli, and every version has its moment.

• Make a simple garlic aioli by mixing mayonnaise with minced garlic and a squeeze of lemon if you want to feel fancy without effort.
• Ketchup is classic for a reason, but try mixing it with a touch of hot sauce or Worcestershire for depth.
• Serve them immediately while they're hot and crispy, because waiting five minutes means you've lost half the magic.

Save to Pinterest

These wedges have become my reliable go-to when I want something that tastes indulgent but feels honest and made-from-scratch. There's something deeply satisfying about serving food that's been crisped in your own oven, and I promise they're even better when shared.

Recipe FAQs

→ How do I make the wedges extra crispy?

Soak the cut potatoes in cold water for 30 minutes before seasoning to remove excess starch, then dry them thoroughly with a clean towel.

→ What is the best temperature for baking?

Bake at 425°F (220°C) to ensure the wedges become golden and crisp on the outside while staying fluffy inside.

→ Can I use other herbs for seasoning?

Yes, dried rosemary or Italian seasoning are excellent substitutes for oregano and thyme if you prefer a different flavor profile.

→ Do I need to peel the potatoes?

No, simply scrub the russet potatoes well. Keeping the skin on adds texture and helps the wedges hold their shape while baking.

→ What should I serve with these wedges?

They pair perfectly with grilled meats, burgers, or sandwiches, and are delicious on their own with ketchup or aioli.