Crispy on the outside, tender on the inside, and seasoned to perfection, these homemade baked potato wedges with paprika make an ideal side dish or a delightful salty treat!
You can whip up crispy, delicious potato wedges that rival your favorite french fries with just a handful of pantry ingredients. Plus, they're easy to customize with dried or fresh herbs! Keep reading for all the details, or jump straight to the recipe card to get started.
Craving more potato perfection? Dive into these other delicious potato recipes and pin your favorites for later!
- 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 easy sheet pan dinner
Jump to:
Ingredients
- Baby yellow potatoes (sub with regular-sized Yukon golds or your favorite potato)
- Avocado oil (sub with olive oil)
- Salt: I used pink Himalayan salt.
- Dried parsley
- Paprika
- Garlic granules (sub with garlic powder)
- Black pepper
- Fresh parsley (for topping)
How to make baked potato wedges
- Prep: First, preheat the oven to 445°F and line a large baking sheet with parchment paper. If you don't have a large baking sheet, two smaller ones will also work!
- Next, wash and dry the potatoes to remove any dirt.
- Cut into wedges: Slice each potato in half lengthwise then cut each half in half again. If the wedges are still too thick, cut them in half once more.
- Season: Add the wedges to a large mixing bowl and toss with oil. Add seasonings and toss until coated.
- Place and bake: spread the seasoned wedges onto the baking sheet evenly. Finally, place into the oven and bake for 30 minutes or until crispy and golden brown.
Scroll to the recipe card below for the full recipe and step-by-step instructions.
Top tips for making baked potato wedges
- Single layer. Spread the potato wedges on the baking sheet, giving each one plenty of space. No crowding allowed – we want crispy, golden brown perfection all around, and even baking is key to achieving that!
- Don't skip the oil. It is the key ingredient for achieving that irresistible golden brown exterior and a fluffy, soft interior
- Cooking time. In my gas oven, these took about 30 minutes. Since oven temperatures can vary, adjust the cooking time slightly for yours. Keep an eye on them in the last few minutes for that perfect crispness.
- Season. Seasoning is key! For restaurant-worthy potato wedges, toss them generously in the spices before baking. Then, after they're golden brown and crispy, sprinkle on a few more for an extra kick. Think crispy, golden wedges with a hint of sea salt flakes and fresh chopped parsley – fry heaven!
- Serving. Enjoy them as a snack or share them as the perfect side dish at your next backyard BBQ or game day party! Serve as is or with ketchup, vegan honey mustard, vegan sour cream and chives, or an aioli.
Variations
- Air Fryer. Decrease the temperature to 375°F-400°F for baking in an air fryer. Don't overcrowd the basket and check around the 15-minute mark.
- Smoky flavor. Swap regular paprika for smoked paprika
- Heat. Add a few shakes of cayenne pepper for a spicy kick.
- Cheesy. When the potatoes have about 10 minutes left, top them with vegan parmesan cheese and continue to bake until the cheese has melted and the potatoes are golden.
- Additional flavor. Spice things up with onion powder, nutritional yeast, or your favorite store-bought spice mix blend (Cajun, ranch, lemon pepper, etc.) for an extra layer of savory goodness.
Storage
Store leftover paprika potato wedges in an airtight container in the fridge. They should stay fresh for about 3-5 days. For the best reheating results, lightly grease a warm skillet and add the potatoes. Sear for 5-7 minutes or until warm and crispy. While microwaving is an option, it can make the wedges soggy, so stovetop reheating is highly recommended for a crispier texture!
📋 Recipe
Homemade Baked Potato Wedges with Paprika
Equipment
- cutting board + knife
- large mixing bowl
- large baking sheet (13x18)
Ingredients
- 1 lb baby yellow potatoes (sub with regular-sized Yukon golds or your favorite potato)
- 1 ½ tablespoon avocado oil
- ½ heaping teaspoon salt (pink Himalyan or iodized)
- 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
- Prep: Preheat the oven to 445℉ and line a large baking sheet with unbleached parchment paper
- Wash and dry the potatoes well. Cut the potatoes into wedges: slice each potato in half lengthwise, then cut each half in half again. If the wedges are still too thick, cut them in half once more.
- Season: Add the wedges to a large bowl and toss with oil. Add seasonings and toss again until coated.
- Bake: Spread the seasoned wedges onto the baking sheet evenly. Bake for 30 minutes or until the potatoes are golden brown and crisp.
- Top & enjoy: Sprinkle with sea salt flakes and fresh chopped parsley (optional) and enjoy as is or with your favorite dipping sauce. I hope you enjoy every bite! Let me know your thoughts in the comments below!
Notes
Loved these homemade baked potato wedges with paprika? Leave a review below and tag @notablyvegan on social media - I can't wait to see your creations!
Comments
No Comments