Baked potato wedges are basically extra-large French fries with crispier edges and more flavor in every bite. Thick-cut, oven-roasted, and seasoned with paprika, garlic, and parsley. 10 minutes of prep, 30 minutes in the oven, and you’ve got a side dish so good, you won’t even bother with a plate.
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Ingredients
- Baby yellow potatoes: small and slightly sweet and buttery. Yukon golds also work well.
- Avocado oil: high smoke point makes it ideal for roasting and also lends to that subtle buttery flavor.
- Paprika: adds warmth and subtle smokiness, without being overpowering.
- Garlic granules: add a classic yet bold savoriness. Garlic powder also works.
- Dried parsley: adds a light and herby flavor.
- Salt: pink Himalayan or fine sea salt works best.
- Black pepper: a sharp addition to the herb seasoning for just a touch of heat.
- Fresh parsley + Maldon sea salt flakes: added as a finishing touch that makes it feel much more elevated.
How to make baked potato wedges
1. Preheat and prep
Preheat the oven to 445°F and line a large baking sheet with parchment paper. Two smaller baking sheets also work if needed. Rinse the potatoes well to remove any dirt and pat dry. Removing any excess moisture helps ensure they crisp up while baking.
2. Cut into wedges
Slice each potato in half lengthwise, then cut each half in half again. If the wedges are still too thick, cut once more. Aim for even sizing so everything cooks evenly.
3. Season
Add the wedges to a large bowl and toss with avocado oil. Add the seasonings (garlic, paprika, and dried parsley) and toss again to evenly coat.
4. Bake
Add the wedges to the baking sheet, with minimal overlapping. Bake for 30 minutes or until crisp and golden brown. Check the level of doneness in the last 5 minutes of baking time to ensure you take them out when your preferred level of crispiness is reached.
5. Finish and serve (optional)
Add to a bowl or plate and sprinkle with some fresh chopped parsley and sea salt flakes. Optional, but a great final touch to bring it all together.
Tips for crispy baked potato wedges
- Single layer: make sure the wedges aren't overlapping. Crowding the tray results in a soft wedge instead of a crispy one.
- Don't skip the oil: it's what creates that golden, crispy exterior.
- Season twice: toss generously in spices before baking, then finish with sea salt flakes (only if needed, taste one first before adding any additional seasonings) and fresh chopped parsley or fresh herb of choice.
- Oven temperature: 445°F is the ideal temp for roasting these potato wedges. Bake time will vary by oven so check in the last few minutes for your preferred crispiness
- Serving: serve the wedges straight out of the oven or with ketchup, vegan honey mustard, vegan sour cream and chives, or a simple aioli.
Variations
- Air Fryer: decrease the temperature to 375°F-400°F. Don't overcrowd the basket and check around the 15-minute mark.
- Smoky: swap regular paprika for smoked paprika for a deeper, smokier flavor.
- Spicy: add a few shakes of cayenne pepper for a spicy kick.
- Cheesy: when the potatoes have 10 minutes left in the oven, top with vegan parmesan and continue to bake until the cheese has melted and the potatoes are golden.
- Seasonings: mix in onion powder, nutritional yeast, or your favorite store-bought spice mix blend (Cajun, ranch, lemon pepper, etc.) for additional flavors.
How to store and reheat
Store leftover potato wedges in an airtight container in the fridge for up to 3-5 days. To reheat, lightly grease a warm skillet and add the wedges. Sear for 5-7 minutes until warm and crispy. The microwave works in a pinch but will soften the exterior, the skillet is worth the extra time.
More crispy potato recipes
- Fingerling potatoes: Easy crispy roasted potatoes
- Yukon gold potatoes: Crispy smashed baby potatoes
- Red potatoes: Guacamole potato skins
- Sweet potatoes: Sweet potato fajitas or this sweet potato and chickpea sheet pan dinner
📋 Recipe
Crispy Baked Potato Wedges with Paprika
Equipment
- cutting board + knife
- large mixing bowl
- large baking sheet (13x18) + parchment paper
Ingredients
- 1 lb baby yellow potatoes (sub with Yukon golds)
- 1 ½ tablespoon avocado oil
- ½ heaping teaspoon salt (pink Himalyan or sea salt)
- ½ teaspoon EACH of paprika, dried parsley, and garlic granules
- ¼ teaspoon black pepper
Top with a sprinkle of
- Maldon sea salt flakes
- fresh chopped parsley
Instructions
- Preheat the oven to 445℉ and line a large baking sheet with unbleached parchment paper
- Rinse the potatoes and dry well. Slice each potato in half lengthwise, then cut each half in half again. If the wedges are still too thick, cut once more.
- Add the wedges to a large mixing bowl and toss with avocado oil. Add the paprika, garlic granules, dried parsley, salt, and black pepper and toss again until evenly coated.
- Spread the wedges on the baking sheet, ensuring the potatoes aren't overlapping. This helps achieve a crisp exterior. Bake for 30 minutes or until golden brown and crispy. Start checking around the last 5 minutes for your preferred crispiness (you may need less or additional time depending on your oven).
- Once done, taste a wedge and add more seasonings if needed. I love to sprinkle with sea salt flakes and fresh chopped parsley. Serve as is or with your favorite dipping sauce.
Notes
Made these baked potato wedges with paprika? Let me know your favorite dipping sauce in the comments below.
xo, Morgan
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