Crispy Seasoned Baked Potato Wedges (Top 14 Free)
GLUTEN FREE II DAIRY FREE II VEGAN II SESAME FREE II FISH FREE II SHELLFISH FREE II SOY FREE II EGG FREE II SUGAR FREE II PALEO II TOP 14 FREE
Potato wedges have a special place in everyone’s heart, especially when they come out golden and super crunchy from the oven. This simple recipe brings you potato wedges that are crispy when you bite in, with a perfect pillowy fluffy centre that’s just asking for a dunk in your favourite dip.
Why settle for the sad bags in the freezer aisle when making your own baked potato wedges is so easy? Each wedge is packed with bold seasoning and baked to crispy perfection. They’re warm, comforting and just a bit cheeky, especially when you’re craving chips but want something with even more bite.
There’s nothing quite like grabbing a handful of freshly baked wedges, still piping hot, and dipping them into something cool and creamy. Soft inside, crunchy outside, heaps of flavour and plenty of attitude—these potato wedges have it all. Once you’ve had homemade, you’ll never want to go back.
Notes on ingredients for crispy potato wedges
Potatoes
All potatoes were not created equal. I used new potatoes for this recipe only because I had them in my fridge. If you want to make legendary potato wedges, then let’s start with the perfect potato. My recommendations for the perfect potato that, when cooked, is super crispy on the outside and mega soft and fluffy on the inside are:
Russet potatoes:
Known for their superior texture after cooking, they get crispy on the outside and fluffy on the inside.
Maris Piper potatoes:
Their high starch content makes them ideal for wedges, as they crisp up well and remain fluffy inside.
King Edward potatoes:
These potatoes offer a slightly sweet flavour and a floury texture that crisps well while maintaining a creamy interior.
Yukon Gold potatoes:
While not as common in the UK, these potatoes offer a buttery flavour and a smooth, waxy texture that works well for both crispy and softer wedges. Find these at farmers markets or order them at your local farmshop.
Spices
I used garlic and onion powder with Cajun seasoning. I constantly change up the spices I use for potatoes depending on what I’m cooking. Here are my favourite combinations if you also fancy something different.
Use garlic and onion powder with sea salt and cracked black pepper as the base, then swap the Cajun seasoning for:
Fajita spice
Smoked paprika
Dried harissa spice
Dried Jerk seasoning spice
Fresh rosemary or thyme
Lemon zest
Cumin - 1/2 tsp and garam masala - 1 tsp
For 500g of potatoes, I would use 1 tsp of garlic and onion powder with two teaspoons of any of the above spices.
Tips on making the best crispiest potato wedges
Cut the potatoes into even wedges for consistent cooking.
Don't peel the potatoes, as the skin helps them crisp up.
Soak the wedges in cold water for 15-20 minutes to remove excess starch and enhance crispiness.
Dry the wedges thoroughly before seasoning and baking.
Use a generous amount of oil and your favourite seasonings.
Arrange the wedges in a single layer on a baking sheet, ensuring they have enough space to crisp up.
Bake at 425°F (220°C) for 30-35 minutes, flipping halfway through.
Ingredients
Why I love this recipe
These delicious potato wedges are super easy to make; they can be prepared in 5 minutes.
You can add different seasonings to this recipe, which I love. Make them your own. Use your favourite herbs and spices.
I think potatoes are so comforting to eat. It feeds my soul. It's a bloody shame I can't eat them due to an intolerance to nightshades, but when I am feeling naughty, indulging in these potato wedges dunked in BBQ sauce, mayo, and sweet chilli sauce is heavenly! YES, I do eat them with all the sauces I have ha ha!
Serve these gorgeous potato wedges with a burger, on their own as a snack, with garlic mayo, or your favourite dip. In or with a sandwich, a wrap. The list goes on…………………
Potato Wedges: FAQ’s
What are potato wedges?
Potato wedges are thick slices of potato, often left with the skin on, baked or fried until crisp on the outside and soft inside.
Can I make potato wedges without oil?
Yes, you can bake wedges without oil by using an air fryer instead. You could also use spray oil, but in my experience, these are just rubbish, and food cooked with spray oil is not tasty, cooks differently, and I would not recommend it at all.
Do I have to peel potatoes for wedges?
No, most recipes use potatoes with skin on. The skin adds flavour and texture.
Are potato wedges gluten-free?
Plain potato wedges are gluten-free. And if you double-check that the spices do not contain gluten, you should be fine.
How long do cooked potato wedges keep?
Store cooked wedges in the fridge for up to three days. Reheat in the oven for best results.
What are good dipping sauces for wedges?
Common choices include ketchup, garlic mayo, sour cream, salsa, or sweet chilli sauce. Use your favourite.
Why do my wedges sometimes stick to the tray?
Lack of oil or overcrowding can cause sticking. Line the tray with baking paper and don’t crowd the wedges.
Got a question you don’t see here? Leave a comment below!
Makes 4 portions - 1 hour prep & cooking time
Step by Step
Recipe
500g potatoes ( see notes for recommendations)
1 tsp onion powder
1 tsp garlic powder
2 tsp Cajun seasoning
4 tbsp olive oil
Method
Preheat the oven to 200 °C 392°F, or gas mark 6. Line a baking tray with parchment paper.
Mix all the ingredients in a bowl, then transfer to the baking tray.
Ensure that the wedges are evenly spaced out.
Put the wedges in the oven, and halfway through cooking, take them out and flip the potatoes to ensure they cook on the other side, resulting in an even, crispy, golden colour.
Once cooked, serve immediately!
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