The Best Potato Wedges
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The Best Potato Wedges are so easy to make at home and rival any restaurant! Baked in a simple seasoning mix, they come out perfectly crisp and tender every time. Air fryer option!
It’s no argument that potatoes make a quick and easy side dish or snack. Whether they’re mashed with butter, roasted for breakfast, or sliced and baked with vegan cheese, you can never go wrong with potatoes on your plate.
So when you want to give your usual french fry order a boost, try the absolute best potato wedges instead. Their simple seasonings of garlic, onion powder, and paprika gives each bite heaps of flavor. When they’re done baking, the sliced potatoes end up with a soft pillowy inside and a crispy golden-brown skin on the outside.
These oven roasted potato wedges are…
- Very quick. No parboiling required!
- Easy to make in the oven or air fryer.
- Flexible! Play with the seasonings as much as you like.
- Freezer friendly.
Homemade baked potato wedges are loved by both kids and adults, especially when there are dipping sauces to be shared. Serve your batch with ranch dressing, ketchup, or barbecue sauce next to veggie burgers, vegan meatloaf, and chickpea tuna sandwiches for the best dinner ever.
Cutting potatoes into wedges
The first steps in making potato wedges are to scrub the outsides clean and slice each potato into wedges. To do this, cut the potato in half lengthwise and then cut those halves in thirds or even fourths at an angle. This will depend on the size of your potato.
How to make potato wedges in the oven
Place the washed and cut wedges in a large resealable bag. Toss in the rest of the ingredients, seal the bag, and shake it well until the potatoes are covered in the seasonings.
Spread them over a greased baking sheet and bake. Flip each wedge halfway through so both sides end up crispy. The potatoes are ready when they can easily be pierced with a fork.
Air fryer instructions
Prepare and season the wedges as normal before spraying the inside of the air fryer basket with cooking spray. Add the wedges in an even layer but some overlap is okay. I air fry half at a time, since air fryers tend to be small and only hold so much.
Air fry the wedges at 400ºF for 15-30 minutes or until they’re fork-tender and crispy.
Tips for success
- Use russet potatoes for best results – Yukon Gold potatoes are another great option, or use sweet potatoes!
- If you want extra crispy wedges – Soak the cut potatoes in salted ice water for 20 to 30 minutes. Dry them really well before adding the seasonings.
- Don’t overcrowd the pan – This will prevent them from cooking evenly and crisping!
- For oil-free – You can omit the oil from this recipe but just know that the wedges may not crisp up as much.
- Add toppings – Like parsley, chives, vegan parmesan cheese, cajun spice, hot sauce, or fresh cracked pepper.
Can the potato wedges be made in advance?
Yes! Cut the potatoes into wedges 1 or 2 days before making this recipe. Store them in an airtight container filled with cold water in the fridge until it’s time to bake.
Storing, freezing and reheating
Leftovers can be stored in an airtight container in the fridge for 2 or 3 days.
To freeze, arrange the completely cooled wedges in an even layer on a baking sheet and pop them in the freezer. Once they’re frozen, transfer the wedges to a resealable freezer-safe bag or container and freeze for up to 3 months.
To reheat, warm the leftover wedges in a 350ºF oven for 10 or 15 minutes, flipping halfway through. Frozen wedges will take the full 15 minutes to warm through.
More vegan snack recipes
The Best Potato Wedges
- 4 russet potatoes
- 2 tablespoons olive oil
- 4 garlic cloves, minced , or 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- optional grated vegan parmesan, I used Violife brand
- Preheat the oven to 425 degrees F and lightly grease a large baking pan with oil.
- Scrub the potatoes clean. On a cutting board, slice in half lengthwise. Then cut those halfs into thirds or fourths, lengthwise, at an angle, depending on the size of your potatoes.
- Place the sliced potatoes and all the rest of the ingredients in a large resealable bag (alternatively, use a large bowl.) Seal the bag, then shake to coat the potatoes with the seasonings.
- Spread the potatoes over the prepared baking sheet, and bake for about 35 minutes, flipping them once halfway through. When they are easily pierced with a fork and golden on the outside, they are done. Sprinkle some grated vegan parmesan on top, if desired, and serve with ketchup for dipping. Enjoy!
Air fryer option
- Follow the instructions above up until the baking part. Since air fryers are rather small, I only air fry 1/2 at a time. Place the coated potato wedges in the air fryer, some overlap is okay, and cook at 400 degrees F for 15 minutes. Shake, then bake for another 10-15 minutes, until they reach a desired crispiness without being burned. Shake and check on them every 5 minutes or so.
- This recipe does work if you swap sweet potatoes for russets.
- You can prepare the potatoes 1 or 2 days ahead of time by slicing them, then placing in an airtight container filled with cold water in the refrigerator until it's time to bake.
- Leftover wedges will keep for 2-3 days and are best reheated in the oven or air fryer to crisp them back up.
- Freeze by baking, then completely cooling the wedges. Place them in an even layer on a baking sheet, freeze, then once frozen transfer to a freezer safe bag and freeze.
*This recipe was originally published in October 2018 and has been reposted March 2021 with improved photos and writing.
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