Whether you dip them in ketchup, aioli, or a sour cream and pickle dipping sauce, these baked potato wedges are crispy, spicy, and a ridiculously easy option for a weeknight side dish or game-day appetizer. Unlike when you make french fries, you won’t need to parboil, vent your whole kitchen, or use a copious amount of paper towels.
Achieving crispy potato wedges comes down to providing the spuds with the right conditions—high heat and no excess water. Line your baking tray with foil, not parchment paper, which can keep the cut potatoes from browning. Make sure they don’t overlap; a single layer means more of the cut sides will touch the pan and get crispy. Meanwhile, use the cooking time to make a quick dinner or pair the potatoes with a salad and a store-bought rotisserie chicken.
To prep the potatoes ahead, slice them and. Keep them immersed and refrigerated until you’re ready to roast (up to 24 hours), but dry them well before adding to the oil and spices.
This recipe for potato wedges is highly adaptable. Looking for something less spicy? Use sweet smoked paprika (instead of a hot variety) and ditch the cayenne. Out of garlic powder? Onion powder will do the trick. Want to top the cooked potatoes with a cloud of Parmesan cheese and a sprinkle of fresh parsley? Go for it.
Looking for more crispy potato recipes? Try sweet potato fries with creamy sriracha dip, air-fried potatoes with tahini yogurt, mashed Yukon Golds with fried potato skins, and more.