{"id":71943,"date":"2025-08-07T04:00:00","date_gmt":"2025-08-07T11:00:00","guid":{"rendered":"https:\/\/www.kyleecooks.com\/?p=71943"},"modified":"2025-08-09T11:43:42","modified_gmt":"2025-08-09T18:43:42","slug":"potato-wedges","status":"publish","type":"post","link":"https:\/\/www.kyleecooks.com\/potato-wedges\/","title":{"rendered":"Homemade Potato Wedges (Oven Baked)"},"content":{"rendered":"\n

Homemade potato wedges are one of those things that should <\/strong>be easy, but somehow turn into a whole saga. I can’t even tell you how many times I’ve pulled a tray out of the oven hoping for crispy golden perfection… only to find pale, floppy wedges that stick to the pan and taste like absolutely nothing. Been there. More than once.<\/p>\n\n\n\n

After a lot of trial, error, and hangry family dinners, I’ve nailed down what actually works. This post covers the most common potato wedge fails and how to fix them, so you can skip the stress and go straight to the good stuff. Hot, crispy wedges that everyone fights over. Yes please!<\/p>\n\n\n\n

Don’t miss my Loaded Fries<\/a>, Sweet Potato Wedges<\/a>, or my Greek Lemon Potatoes<\/a>.<\/p>\n\n\n\n

Step-by-step photos and instructions are below!<\/strong><\/p>\n\n\n\n

\"Close-up<\/figure>\n\n\n
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What you'll find in this post:<\/p>\n