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I love crispy potatoes. Whether they are in a breakfast skillet, a burrito, or smothered in toppings with a delicious dipping sauce. I’ll eat them and enjoy every bite. Try my crispy baked potato wedges and add a healthy vegetable side dish to your next meal.
Did you know you don’t have to fry potato wedges in a vat of oil to get the crispy result you love? I bake mine in the oven and they come out perfectly crispy every single time. Follow these simple steps (and use the right oil) to enjoy perfection for yourself.
Table of Contents
How to Make Potato Wedges
In just a few steps, you can produce delightfully crispy baked potato wedges. I love dip-able sides and potatoes, so this recipe is a win-win!
Wash and scrub 4-6 Russet potatoes until clean. Then slice them into wedges. If you prefer matchstick fries (thin, straight and crispy) l suggest using a mandolin, which works incredibly well!
Soak those potato wedges in hot water for 10 minutes. Soaking them ahead of time will ensure a crispy outside, soft on the inside finished product. Make sure to pat dry after soaking so they go into the oven dry.
Set the oven to 400°F. Toss the dried wedges in avocado oil (as this withstands high heat well) as well as the seasonings I list below.
Roast on parchment paper for 45 minutes, flipping over halfway through. Once they’re as crispy as you like them, take them out of the oven.
Read on for some incredible toppings and dipping sauces to finish off these crispy wedges the right way.
Toppings
Choose to load up these crispy baked potato wedges or keep them plain for optimal dipping; whichever you like. I often load mine up with chopped green onions, nutritional yeast (gives food a cheesy flavor but is completely dairy-free), pickled jalapeños, parsley and maybe some truffle oil.
Then I choose a dipping sauce to drizzle over top. If I want something with a spicy kick I’ll reach for my coconut sriracha sauce or the slightly less spicy chipotle ranch dressing. Some non-spicy yet still fresh dipping sauces include the cashew ranch dip from my cauliflower buffalo wings or my vegan avocado crema.
Crispy Potato FAQs
Yes! This helps the outsides crisp up while keeping the inside soft when baking. I know it feels like an extra, unnecessary step, but it’s super important!
Easy! Cut potatoes into wedges, soak in hot water for 10 minutes then remove and dry. Top with your favorite seasoning and a good oil like avocado or coconut. Bake at 400°F for 45 minutes, flipping halfway through.
I use Russet potatoes in my baked potato wedges recipe because they crisp beautifully and cut nicely into long wedges. Feel free to use the potatoes of your choice, just know that different varieties will have different bake times.
Serving Ideas
Now that you’ve got an amazing new side dish, what should you serve with these baked wedges? Here are some recipes that work well with these potatoes:
- Black Bean Burgers
- Crispy Tofu Nuggets
- Cauliflower Tacos
- Stuffed Portobello Mushrooms
- Jackfruit BBQ Tacos
- Pumpkin Soup
- Grilled Mushroom Burgers
Be sure to rate + review this recipe once you’ve made it. I love getting your feedback!
Baked Potato Wedges
Ingredients
- 2 lbs Russet potatoes 6 small or 4 medium, scrubbed clean (don't peel)
- 3 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp turmeric
- ½ tsp smoked paprika
- 1 tsp sea salt
- ½ tsp black pepper
Instructions
- Cut potatoes into wedges.
- Soak wedges in hot water for 10 minutes. Drain and pat dry.
- Set oven to 400°F.
- Place in a bowl and toss with oil and seasoning.
- Place on parchment paper and roast for about 45 minutes, flipping halfway, until crispy.
Notes
- Soaking the potatoes before baking makes them crispy on the outside and soft on the inside, instead of dry and shriveled up.
- Russet potatoes produce the crispiest baked wedges, however, you can use the potato of your choice.
- Easily turn these into ‘cheesy’ wedges by topping them with nutritional yeast before serving.
- Delicious dipping sauces include the cashew ranch dip from my cauliflower buffalo wings, vegan avocado crema, or coconut sriracha sauce.
These were great; however, mine did not come out “crispy”… I had to put them under the broiler for 5 minutes or so. Would that just be an oven temp adjustment issue? I know that ovens can cook differently even at the same temp….
Hey Wendy, I’d def make sure you boiled them first and then completely dried the potatoes. This helps to ensure they are soft in the inside and crispy on the outside. Enjoy!
Are you supposed to boil the potatoes or just soak them in hot water?
You want to boil them to cook the inside. It helps with texture for final wedges… and then when they’re in the oven the focus is on crisping’ up the outside.
Crispy and delicious!
Kale yeah, Dawn!
These are delicious! They have become a regular in my side dish rotation. My kiddos love them too. Made them recently and our 8 year old dipped in the kitchen and finished half the pan and lied about it. But all of the seasonings under his nails gave it away
That’s so cute, I’m so glad the entire family loves them!
These were great!
So glad, Andrea! What did you end up eating them with?
Sweet Potatoes in place of Russet?
Love the idea of using sweet potatoes in this recipe, Richard!! Just keep in mind you may have to adjust the baking time, since diff potatoes cook differently. Be sure to come back and let us know what you think!
How does a mandolin cut a wedge????
Super sorry if that was confusing there, Cathy! The mandolin was a reference for those who prefer a straight or matchstick style potato in this recipe. Wedges are def cut best with a good sharp chef’s knife. 🙂
I’ve never soaked my potatoes before baking; I can’t wait to try this way!
Can’t wait to hear what you think, Erin! Enjoy. 🙂