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!

close up of crispy potatoes on a pan

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.

black bowl line with parchment paper and lots of wedged potatoes being dipped in ketchup

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.

collage showing step by step how to cut and mix potato slices

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.

potato slices before baking into fries

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.

Don’t forget the dips! Serve your wedges with vegan nacho cheese, ranch dressing, ketchup, mustard, or spicy Sriracha mayonnaise.

crispy potato wedges on a pan

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.

looking down on a bowl of potatoes in wedges with ketchup

More vegan snack recipes

square photo of many potato fries on a pan
4.96 stars (23 ratings)

The Best Potato Wedges

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!
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 6 servings


  • 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.


  1. This recipe does work if you swap sweet potatoes for russets. 
  2. 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.
  3. Leftover wedges will keep for 2-3 days and are best reheated in the oven or air fryer to crisp them back up. 
  4. 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.


Serving: 1serving | Calories: 137kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 394mg | Potassium: 495mg | Fiber: 2g | Sugar: 1g | Vitamin A: 164IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

*This recipe was originally published in October 2018 and has been reposted March 2021 with improved photos and writing.

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  1. These turned out fantastic Nora. Best potato wedge recipe! Blend of spices perfect and came out of the oven perfectly baked and crispy. Thank you for another fantastic recipe! 

  2. Made these tonight and mine were probably perfectly cooked at about 25 minutes.  They turned out delicious.

  3. Your recipe for wedges is truly the best!! I purposely set a few aside and rewarmed them in the oven 2 days later and they were both tasty and crispy. Thanks so much, Nancy

  4. This looks delicious! My 4 year old helped me make them for dinner, we’re excited to try them! What would you serve with this for an easy, vegan dinner?

  5. Thank you Nora, another great recipe. I made one russet potato and one sweet potato in the air fryer

  6. Just made these with dinner and my husband really loved the seasoning!  I plopped them all in the air fryer so they didn’t get as crispy, but they were still delicious and tender.  Only took about 20 minutes at 390.  Especially helpful since husband randomly bought a 10-lb bag of potatoes.  Thank you!  

    1. Hi Angie! Glad I could help find ways to use the potatoes! I’m glad you loved the wedges! Thank you for taking your time to share your comments!

  7. We had 60 degrees yesterday in Wisconsin so we KNOW Summer is coming! Yay!!! I can’t wait to make these! Can you tell me how to reheat if I make extra and quick freeze? Thaw first? Same oven temp and time? Thanks Nora!!

    1. Yay! I’m so happy spring is about here and looking forward to warmer weather. I would reheat them from frozen in the oven at 350 degrees F for 15 minutes or until they are warm and crispy again.

  8. I didn’t have onion powder on hand… surprisingly. But, I did add Trader Joe’s everything but the bagel sesame seasoning, so I used a little lest salt. Highly recommend… very good. 

  9. Yum! I cooked these at the same time as some vegetables at 400 and they turned out great. I did turn them face up and broiled them for about 3 minutes at the end. Super easy and delicious!

  10. Is the oil in the recipe just for the pan, or does that go in the bag with the spices? Thank you.

    1. I usually get Trader Joe’s brand, or I think there is a Heinz made without high fructose corn syrup. They still have sugar though, and I think they taste great!

      1. The Heinz called Simply Heinz has sugar instead of HFCS, and it’s really tasty. A lot of the organic bands like Annie’s have cane sugar or agave rather than HFCS; however, if you miss the taste of good old normal ketchup, Simply Heinz may be just what you’re after. Also, I believe Hunt’s now offers HFCS-free ketchup, if Hunt’s is more your “jam” – er, ketchup! 🙂

  11. I make thins potato wedges baked and also grilled. The one thing I make different is that I cut them a them and microwave them for 10 minutes to precook them so they’re ready in a breeze! I love the this shortcut especially in the summer when I don’t want to use the oven very often.

    1. Hi. For oven baked, do I toss wedges with the oil or only the dry seasoning blend? Planning to do these tonight to go with CAB cheeseburgers.

      Thank you.

  12. These are fantastic. I par boil the wedges first so that they come out even more crisp. They’re a hit whenever I have people over for dinner, and they’re so simple!

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