Crispy Baked Potato Wedges (So Good You Won’t Miss the Fryer)
These crispy baked potato wedges are golden and crunchy on the outside, soft on the inside, and packed with lemon, garlic, oregano, and Parmesan flavor. They make the perfect side dish for burgers, chicken, steak, or just eating straight off the sheet pan.
Potato lovers, WELCOME!!!!! We are ONE! I am so dang excited to share this potato wedge recipe with you. They are the perfect side dish for just about any main meal.
When I get the usual text at 10 am asking, “What’s for dinner?” and I reply, “Greek Night,” the big ol’ thumbs-up emoji is guaranteed. These wedges are part of the lineup, served with grilled chicken, tzatziki, hummus, and cast-iron flatbread. It’s a spread that always makes my crew happy.
And while Greek night is a favorite, these wedges aren’t picky. They’re just as good next to burgers or steak, or served with a garlicky aioli dip, nacho cheese sauce, or with homemade ranch dressing as an appetizer. However you serve them, don’t expect leftovers.
Crispy Baked Potato Wedges Recipe Ingredients
- Russet Potatoes – they are low in moisture and high in starch, making them the perfect baking potato for crispy outsides and fluffy insides. You can also use Yukon potatoes for this recipe.
- Garlic – chop the garlic finely. You can also swap in 1 tablespoon of garlic powder.
- Chicken Broth – vegetable broth can be used as a vegan substitute. I prefer using low-sodium broth, but full-sodium works just as well; just be mindful of the saltiness.
- Olive Oil – I prefer extra-virgin olive oil, but regular olive oil works just as well.
- Lemon – I always suggest using fresh lemon juice. If you are using bottled lemon juice, use 1 tablespoon.
- Oregano – dried oregano will give it more flavor and won’t burn like fresh oregano will.
How to Make Potato Wedges
Whisk together chicken broth, olive oil, chopped garlic, lemon juice, and oregano in a large mixing bowl. Set aside.
Make sure you have a very well-oiled pan so the wedges do not stick. This will ensure the potatoes don’t stick when turned halfway. Peel and cut each potato into wedges. Start by cutting the potato in half lengthwise; you should end up with about 8 wedges per potato.
Then, line the wedges up onto the greased sheet pan. Be sure the wedges are arranged in a single layer and not overlapping. You might have to split them between two pans if you don’t have a large sheet pan.
Bake uncovered and flip halfway through. Be sure they are deep golden brown and crispy before flipping. Keep the wedges spaced out after flipping.
I’m not going to lie—this is the tedious part of the whole recipe, but it will give you the perfectly crisped potato. It’s worth the effort. Bake until they are golden and crunchy.
Tips for Extra Crispy Potato Wedges
- Make sure the wedges are cut evenly so they cook at the same rate
- Do not overcrowd the pan
- Let the wedges sit wedge-side down for the first bake
- Flip carefully halfway through
- Bake until deeply golden, not just lightly browned
Make Ahead
- I’m one for spending as little time away from my peeps while entertaining, but I don’t want to sacrifice that crispy, crunchy, pillowy center wedge. My make-ahead trick is to make up to the last “tedious” step. After flipping and arranging the wedges, I leave the pan out and bake the other side when ready to serve.
- You can make potatoes, cool and store in an airtight container or large resealable bag. Then, reheat it in the oven or air fryer until crispy.
Let’s Wedge Into Your Questions
Pop them back in a 400°F oven for about 10 minutes, or until they’re hot and crispy again. Avoid the microwave; it makes them soggy. An air fryer works great, too, if you’ve got one.
Russet potatoes are my go-to because they crisp up beautifully and have that fluffy interior. Yukon golds will work too if you want a creamier bite.
Definitely! Cook them in batches at 400°F for about 15–20 minutes, shaking halfway through.
Ready to Bake a Batch?
Whip up these crispy baked potato wedges for your next dinner and watch them disappear fast. Whether you’re serving them as part of a Greek night feast, next to a juicy burger, or with a simple garlic aioli for dipping, they’ll be the side dish everyone remembers.
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Crispy Baked Potato Wedges
Ingredients
- 2 lbs Russet Potatoes 4 large potatoes
- 6 large garlic cloves finely chopped
- 1/3 cup low-sodium chicken broth
- 1/3 cup olive oil
- 1 lemon juiced
- 1 tbsp oregano dried
- 1 tsp kosher salt
- pepper to taste
- parsley optional
- grated parmesan cheese optional
Instructions
- Grease a large sheet pan with olive oil and preheat the oven to 400F.
- Whisk stock, oil, lemon juice, garlic, oregano, and salt in a large bowl. Add pepper to taste.
- Peel and cut four large russet potatoes into equal wedges. Each potato will yield about 8 wedges.
- Evenly line the wedges onto the greased sheet pan and pour the broth mixture across the entire pan.
- Bake uncovered for about 45 minutes, or until the wedge side down is golden brown.
- Flip all the wedges and bake for an additional 30-40 minutes, until wedges are evenly browned.
- Sprinkle wedges with parsley and grated parmesan cheese, if using.
