Crispy oven-baked wedged potatoes are one of the easiest and most versatile side dishes. This method is straightforward, no soaking in water needed, and the result is a crispy skin with a tender inside.
Published: January 27, 2025 by Lea
This post may contain affiliate links. Please read our disclosure policy.
Crispy, golden-brown potatoes straight out of the oven are hard to beat. They’re crunchy on the outside, fluffy on the inside, and so easy to make. You can customize these crispy oven potatoes with your favorite spices, like paprika, garlic, or rosemary, making them perfect for any meal.
What makes them even better is how well they pair with just about anything! These specific potatoes were paired with my chimichurri baked salmon. If you love that fresh, herby taste of chimichurri sauce, definitely give it a try!
Now, let me guide you through how I made these super easy and quick crispy wedged potatoes in the oven.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work well for wedges! They won’t get quite as crispy as regular potatoes because of their higher moisture content, but they’ll still taste amazing. Add spices like cinnamon or smoked paprika for extra flavor.
Should I peel the potatoes for wedges?
It’s completely up to you! Leaving the skins on adds extra texture and nutrients, plus it saves time. Just make sure to scrub the potatoes well if you’re keeping the skins on.
Ingredients to make wedge potatoes in the oven:
- Potatoes (I used Russet Potatoes)
- Olive oil
- Salt & Pepper
- Oregano
Measurements are posted in the recipe card below the instructions.
Steps to Make Honey BBQ Chicken Wings
- Start by washing the potatoes well to remove any dirt. Use a clean sponge or scrubber if necessary.
- Once they’re clean, cut the potatoes into wedges, try to cut them the same size to make sure they bake evenly.
- Then, place them in a large bowl and give them a quick rinse.
- Add the olive oil, salt, pepper, and oregano. Toss everything together until the potatoes are evenly coated with the seasoning.
- Place the wedges in a single layer on a baking tray.
- Bake the potatoes in a preheated oven at 450°F (230°C) for about 20 minutes. Once they turn golden on one side, flip them over and bake them for another 15 minutes, or until they’re crispy and fully cooked.
How do you store and reheat leftover potato wedges?
Store leftover potato wedges in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the oven at 375°F (190°C) for 10–15 minutes to crisp them back up. Avoid microwaving, as it can make them soggy.
Try these with my Baked Chimichurri Salmon (also made in the oven)! You can click on the image below 👇🏼
If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Crispy Wedged Potatoes In The Oven
Ingredients
- 1 to 1.2 kg russet potatoes
- 3 Tbsp olive oil
- 1 Tbsp oregano
- Salt and pepper to taste
Instructions
- Wash the potatoes to remove dirt, cut them into wedges, and place them in a bowl. Give them a quick rinse.
- Add olive oil, salt, pepper, and oregano to the potatoes. Mix well, then place the wedges on a baking tray in a single layer. Bake at 450°F (230°C) for 20 minutes. Flip the potatoes when golden, and bake for an extra 15 minutes.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Leave a Reply