Homemade Potato Wedges

Baked potato wedges on a sheet pan, golden and crisp with seasoning.

Homemade Potato Wedges

These homemade potato wedges are crispy on the outside, fluffy in the middle, and loaded with flavor. Made with red potatoes, a simple spice blend, and a hot oven, they’re the perfect side for burgers, sandwiches, or just snacking straight off the tray. No fancy tools or deep frying needed. Just toss, bake, and enjoy.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 182kcal

Author Kylee Ayotte

Ingredients

For the fries

1.5 lb red potatoes about 6 medium
2 tablespoons vegetable oil

Seasoning

1/2 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried parsley
1/4 teaspoon black pepper

Instructions

Slice the potatoes into wedges, dry a little with a paper towel, then place in a bowl
1.5 lb red potatoes
Add all seasoning ingredients to a small bowl and mix until well combined.
1/2 teaspoon kosher salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried parsley, 1/4 teaspoon black pepper
Drizzle the oil over the top, sprinkle seasoning over the top and mix well until the wedges are coated in oil and seasoning.
2 tablespoons vegetable oil
Place on a baking sheet with parchment or a silicone baking mat on it.
Bake at 425°F for 20-25 minutes, turning halfway through.

Notes

Can I air fry these? Yep. 400°F for 15 to 18 minutes, shaking halfway.
Cut the wedges evenly so they bake at the same rate.
Don’t skip drying the potatoes. It makes a big difference.

Preheat the oven fully before baking.

Line the tray for easier cleanup and no sticking.

Place wedges cut side down for max crisp.

Flip halfway so both sides get golden.

Keep space between wedges for better airflow.

Serve hot out of the oven for the best texture.

Nutrition