These oven baked potato wedges are crispy on the outside, fluffy on the inside and packed full of flavor. Roast these potatoe a high temperature for a crunchy outside, then serve with your favorite dipping sauce for a tasty dinner side or a delicious appetizer.
Course Side Dish
Keyword baked potato, dinner, side dish
Prep Time 10minutes
Cook Time 30minutes
Soaking time 10minutes
Author Kristy Richardson
Cookie sheet pan
Medium sized bowl
Parchment paper or aluminum foil (optional)
Spray oil (optional)
4LargepotatosRusset potatos work well for this recipe. 4 large potatoes is about 2 lbs of potatoes.
1 1/2teaspoonsgarlic powder
1/4teaspoonmustard powderoptional- but my family likes it added in and notices when it's gone
Preheat oven to 400 degrees
Cut the potatoes into large wedges. I usually cut my potatoes in half three times, which makes 8 wedges per potato. Try to cut your wedges as evenly as possible so they will cook evenly.
Put the wedges in a large bowl. Cover the potatoes with hot water and allow to soak for 10 minutes. You can use hot water from the tap or hot water you've warmed up on the stove or in the microwave.
Strain the potatoes and dry each wedge well. Drying well is a very important step so the pottoes become crispier.
In a small bowl combine paprika, cumin, onion powder, garlic powder, mustard powder (optional) salt and pepper. Mix well until throghly combined.
Toss the potatoes in the oil until all the potatoes are coated evenly.
Drizzle first the oil, then the seasoning over the potatoes. Toss with your hands until the potato wedges are evenly coated.
Spread the potatoes out evenly on a pan. Try to keep the potatoes from touching on another as much as possible as this will make them crispier.
Bake for 30-35 minutes, flipping the potatoes once after fifteen minutes until the potato wedges are golden on both sides. Serve with your favorite dipping sauce and enjoy!
Soaking the potatoes in water steams the potatoes on the inside when they cook. Drying the potatoes well after soaking helps to ensure the potatoes become crispy on the outside.
I often will coat my pan with a little spray oil also to help keep the potatoes from sticking to the pan.
You can line your pan with parchment paper or aluminum foil to help make cleanup easier. The potatoes are slightly less crispy if you line the pan.
Mustard powder and cumin give these potato wedges and extra flavor boost that tastes more like seasoning salt. If you prefer a simpler version, both the cumin and the mustard powder can be omitted
If you prefer a little more kick, you can also double the paprika and/or use smoked paprika.