crispy oven baked potato wedges in a white pan with two bowls of ketchup

Potato Wedges

Crispy oven baked potato wedges coated with the perfect blend of spices.
Course Side Dish
Cuisine American
Keyword potato wedges baked, potato wedges oven, potato wedges recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 271kcal
Author Lindsay Moe



  • 4-6 russet potatoes
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 3 tablespoons olive oil


  • Preheat the oven to 400ºLine a large rimmed baking sheet with parchment paper or coat with oil or cooking spray.
  • Cut each potato in half, then slice each half into 4-6 wedges. Place all the cut potatoes in a large bowl and cover with water. Let soak for 15-60 minutes.
  • Drain the potatoes and pat dry with a clean towel. Place the wedges in a large, resealable zip top bag.
  • In a small bowl, combine garlic powder, onion powder, salt, pepper, and paprika. Stir to combine.
  • Add olive oil and the spice mix to the bag with the potato wedges and seal to close. Shake it around, rubbing the wedges through the bag to ensure each piece is evenly coated. Remove the potatoes from the bag and transfer them to the prepared baking sheet, arranging them in a single layer.
  • Bake the wedges for 30 minutes, flip, and bake 25-30 minutes more, checking to make sure they don’t burn.
  • Serve with ketchup or your favorite dipping sauce.



Calories: 271kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 594mg | Potassium: 916mg | Fiber: 3g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 12.4mg | Calcium: 32mg | Iron: 2mg