The Most Incredible Oven Baked Potato Wedges
Learn how to make the best oven baked potato wedges—crispy, seasoned, and fluffy every time. Perfect side dish for any meal.
Ingredients
- 4 medium white baking potatoes approx. 9 oz each; Russets or Maris Pipers
- 1 tsp + ½ tsp salt divided
- 2 tbsp olive oil
- 1 heaped tsp paprika
- 1 heaped tsp garlic powder
- ½ tsp dried thyme or oregano
- ¼ tsp cayenne pepper adjust to taste
- ⅛ tsp black pepper
- ½ cup 40g freshly grated parmesan
Instructions
Slice and Parboil
- Cut each potato into 8 equal wedges. Add to a pot of cold water with 1 tsp salt. Bring to a boil and cook for 3–4 minutes until just beginning to soften.
Drain and Steam Dry
- Drain the wedges and give them a shake in the colander. Let them steam dry for at least 5 minutes, or until no longer steaming.
Mix the Seasoning
- In a small bowl, combine olive oil, paprika, garlic powder, thyme, ½ tsp salt, cayenne, and black pepper. Preheat oven to 200°C/390°F.
Coat the Wedges
- Toss wedges with the oil seasoning in a large bowl until well coated. Add parmesan and toss gently to avoid clumping.
Bake Until Crispy
- Place wedges in a single layer on a lined baking tray, spaced out well. Bake for 25–35 minutes, flipping after 15 minutes. Bake until golden and crisp.
Serve
- Remove from oven and let rest briefly before serving with your favorite dipping sauces.
Notes
Use fluffy potatoes like Russets for the best texture
Steam dry as long as possible for maximum crispiness
Space wedges on the tray to avoid steaming