Baked Potato Wedges

5 from 1 vote

The best crispy baked potato wedges! These homemade potato wedges are easy to make, perfectly crispy on the outside, and are absolutely delicious. They make the perfect easy side dish or appetizer everyone will love!

Course Appetizer, Side Dish

Cuisine American

Keyword baked potato wedges, crispy baked potato wedges, homemade potato wedges

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 173kcal

Author Kelly Nardo

Ingredients

2 pounds russet potatoes
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

Instructions

Preheat the oven to 425 degrees Fahrenheit and line two large baking sheets with parchment paper.
Prep your potatoes. Cut potatoes into wedges (see notes below on how to cut wedges if needed). Toss with oil and salt and pepper, making sure to fully coat. I like to do this on the baking pan to save a dish and the oil on the pan helps get them crispy on the bottom. You can also mix them in a large bowl, but I find it's not necessary and they don't come out as good.
Bake potatoes. Spread out wedges on your parchment-lined baking sheets, making sure they are not crowded and leaving room for even airflow. Roast for 40-50 minutes, flipping once around the 30-minute mark, until golden brown, crispy on the outside, and fork-tender on the inside.
Enjoy! Sprinkle with a little more salt and serve with your favorite dipping sauce!

Notes

How to cut potatoes into wedges:

Prep. Wash/scrub your potatoes to remove any excess dirt.
Cut. Cut your potato in half lengthwise. Then place the cut side down so it is flat against the cutting board. This creates a stable base. Using your knife, start on one side of the potato and slice lengthwise at an angle, creating a smaller wedge. Continue across the potato to create equal-size wedges. You may have to adjust the potato as you go.
Continue with the other half of your potato and the remaining potatoes. Try to make them as uniform as possible, as that will help with even cooking time.

Nutrition