Crispy Paprika Garlic Oven-Baked Potato Wedges

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 lb (about 900 g) russet or Yukon Gold potatoes, scrubbed
• 3 tbsp olive oil or avocado oil
• 1 1/2 tsp sweet paprika
• 1/2 tsp smoked paprika (optional)
• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• 1 to 1 1/2 tsp coarse kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Optional: chopped fresh parsley, lemon wedges, and your favorite dipping sauce

Do This

• 1. Heat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
• 2. Cut potatoes into thick wedges (8 wedges per medium potato). Rinse and soak in cold water for 10 minutes, then drain and dry very well.
• 3. In a large bowl, whisk oil, paprika, garlic powder, onion powder, salt, and pepper.
• 4. Toss dried potato wedges in the spiced oil until every surface is well coated.
• 5. Arrange wedges on the baking sheet in a single layer, cut sides down, without overlapping.
• 6. Bake for 20 minutes, flip each wedge, then bake 12 to 15 minutes more until deeply golden and crisp on the edges.
• 7. Taste, sprinkle with a little extra coarse salt and parsley, and serve hot with dips.

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Why You’ll Love This Recipe

• Crispy, fry-like edges with fluffy, tender centers using only the oven and a little oil.
• Bold smoky-paprika and garlic flavor that makes these wedges seriously snackable.
• Healthier than deep-fried fries but just as satisfying alongside burgers, roasted meats, or dips.
• Simple pantry ingredients and easy techniques that are friendly for beginners.

Grocery List

• Produce: Russet or Yukon Gold potatoes, fresh parsley (optional), lemons (optional)
• Dairy: None required (grab Greek yogurt or sour cream if you want a dipping sauce)
• Pantry: Olive or avocado oil, sweet paprika, smoked paprika, garlic powder, onion powder, coarse kosher salt, black pepper, ketchup or other favorite dips

Full Ingredients

For the Spiced Potato Wedges

• 2 lb (about 900 g) russet or Yukon Gold potatoes, scrubbed and dried
• 3 tbsp olive oil or avocado oil
• 1 1/2 tsp sweet paprika
• 1/2 tsp smoked paprika (optional, for a deeper smoky flavor)
• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• 1 to 1 1/2 tsp coarse kosher salt, plus more to finish
• 1/2 tsp freshly ground black pepper

Optional Garnishes

• 1 to 2 tbsp finely chopped fresh parsley
• Lemon wedges, for squeezing over the wedges just before serving
• Extra coarse salt or flaky sea salt, to finish

Optional Dipping Sauces

• Ketchup or spicy ketchup
• Greek yogurt mixed with minced garlic, lemon juice, and salt
• Mayonnaise or aioli, or your favorite store-bought dipping sauce

Step-by-Step Instructions

Step 1: Heat the oven and prep your pan

Set your oven to 425°F (220°C). A hot oven is key to getting crispy, fry-like edges without deep-frying. While the oven heats, line a large, heavy baking sheet with parchment paper. If you have a dark metal baking sheet, use that; it browns the bottoms of the wedges more efficiently. You can also lightly spray the parchment with cooking spray if you know your pans tend to stick, but the oil on the potatoes is usually enough.

Step 2: Cut the potatoes into sturdy wedges

Scrub the potatoes well and pat them dry. You do not need to peel them; the skins help the wedges keep their shape and add texture. Cut each potato in half lengthwise. Place each half cut-side down, then slice it lengthwise into 3 or 4 equal wedges, depending on the size of the potato. Aim for 8 thick wedges per medium potato. Try to keep them similar in thickness so they cook evenly.

Step 3: Soak and dry for maximum crispiness

Place the potato wedges in a large bowl and cover them with cold water. Let them soak for about 10 minutes. This step pulls off some of the surface starch, which helps the outsides crisp up in the oven instead of turning gummy. After soaking, drain the potatoes in a colander and rinse briefly under cold water.

Spread the wedges out on a clean kitchen towel or several layers of paper towels. Pat them completely dry, rolling them gently so every side gets attention. The drier the wedges are before they meet the oil and heat, the crispier they will become.

Step 4: Make the spiced oil and coat the wedges

In a large mixing bowl (you can reuse the first bowl after drying it), whisk together the olive or avocado oil, sweet paprika, smoked paprika (if using), garlic powder, onion powder, coarse salt, and black pepper until the spices are evenly distributed in the oil.

Add the dried potato wedges to the bowl. Use your hands or a large spatula to toss the wedges thoroughly, making sure every surface is coated with the spiced oil. Take a moment to separate any wedges that are sticking together so they each get their own layer of flavor.

Step 5: Arrange the wedges for even roasting

Transfer the coated wedges to your prepared baking sheet. Arrange them in a single, even layer with one of the cut sides down, leaving a little space between each wedge. Avoid piling or overlapping; crowding the pan will cause the potatoes to steam instead of roast, and you will lose crispness.

If your baking sheet is small, use two sheets rather than squeezing everything onto one. Place the sheets on the upper and middle racks of the oven, then rotate them halfway through cooking.

Step 6: Bake until deeply golden and crisp

Place the baking sheet in the preheated oven and bake for 20 minutes without disturbing the wedges. After 20 minutes, remove the sheet and use a spatula or tongs to flip each wedge, turning them onto another cut side. This helps brown multiple sides for a more fry-like texture.

Return the wedges to the oven and bake for another 12 to 15 minutes, or until the edges are deeply golden brown and crisp and the centers are tender when pierced with the tip of a knife. If you like extra color and crunch, you can switch the oven to broil for the last 2 to 3 minutes, watching very closely so they do not burn.

Step 7: Finish, garnish, and serve

Remove the tray from the oven and immediately taste one wedge (carefully, it will be hot) for seasoning. Sprinkle a pinch or two of extra coarse or flaky salt over the hot wedges if needed. If you are using fresh parsley, scatter it over the top for a pop of color and freshness. A light squeeze of lemon over the wedges just before serving adds a bright contrast to the smoky, garlicky spices.

Transfer the wedges to a serving platter or bring the whole baking sheet straight to the table for a rustic presentation. Serve hot alongside your favorite dipping sauces.

Pro Tips

• Choose the right potato: Russet potatoes give the crispiest exterior and fluffiest interior. Yukon Golds work well too and add a slightly creamier texture and buttery flavor.
• Soaking really helps: The 10-minute soak removes excess surface starch, which helps the wedges brown and crisp instead of turning sticky. If you have extra time, you can soak for up to 30 minutes for even better results.
• Dry thoroughly: Any water left on the potatoes will create steam, which softens the edges. Take the time to pat them very dry before tossing with oil.
• Do not crowd the pan: Giving each wedge a little breathing room lets hot air circulate and ensures browning on all sides. Use two pans if necessary.
• Season while hot: A final sprinkle of coarse or flaky salt right out of the oven lightly melts into the surface and clings better, enhancing both flavor and texture.

Variations

• Extra-spicy wedges: Add 1/4 to 1/2 tsp cayenne pepper or hot smoked paprika to the spice blend for a bolder kick. You can also add a pinch of chili flakes after baking.
• Herb and Parmesan wedges: Reduce the paprika to 1 tsp, and add 1 tsp dried Italian herbs (or a mix of dried oregano and thyme). During the last 5 minutes of baking, sprinkle 1/4 cup finely grated Parmesan over the wedges and return them to the oven to melt and crisp slightly.
• Smoky barbecue-style wedges: Swap half of the sweet paprika for your favorite barbecue seasoning blend, and add a pinch of brown sugar to the oil mixture for a subtle caramelized edge.

Storage & Make-Ahead

These wedges are at their absolute best straight from the oven, when the edges are crisp and the insides are steamy and soft. However, leftovers do store reasonably well. Let the wedges cool completely, then transfer them to an airtight container and refrigerate for up to 3 to 4 days. Reheat on a parchment-lined baking sheet at 400°F (200°C) for 10 to 15 minutes, flipping halfway through, until hot and re-crisped.

For a partial make-ahead option, you can cut and soak the potatoes up to 4 hours in advance; just keep them submerged in cold water in the refrigerator. When you are ready to cook, drain, dry thoroughly, and continue with the recipe. You can also par-bake the wedges for 15 minutes, cool them completely, and refrigerate for up to 24 hours, then finish baking until crisp just before serving.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without dips or garnishes): about 270 calories; 10 g fat; 43 g carbohydrates; 5 g protein; 3 g fiber; 450 mg sodium. Values will vary based on the exact potatoes used, amount of salt, and any sauces or toppings.