Finger Food/ Potato/ Sides

The Most INCREDIBLE Potato Wedges

April 7, 2018 (Last Updated: July 18, 2019)

Here I share with you a some game changing tips to getting Oven Baked Potato Wedges that are crispy and crunchy on the outside, yet light and fluffy on the inside!

And that’s what potato wedges are all about right? Nobody wants soggy wedges, there’s literally nothing worse. So it got me thinking, surely the only way to get crispy potato wedges isn’t just using a deep fat fryer? There’s got to be a way to getting truly crispy wedges in the oven. Well my friends, after much trial and error, and eating too many potatoes to the point I now look like a potato, I can safely tell you yes. Homemade crispy oven baked potato wedges are totally a thing.

Oven Baked Potato Wedges with Sour Cream

Here I share with you some crucial tips in getting gorgeously fluffy, yet nice and crunchy potato wedges.

And seriously this method couldn’t be easier.

Let’s start with the potato itself shall we?

Oven Baked Potato Wedges Guidance on cutting

Cutting Potato Wedges

  1. Start with 4 medium white potatoes. That will comfortably feed about 4 people with 8 chunky wedges each.
  2. Slice them in half, place them flat side down and make 3 even slices. This will produce 8 wedges from each potato.
  3. For a thicker wedge simply cut the halves into thirds (2 even slices).

For me, I ALWAYS keep the skins on. They offer a gorgeous flavour and an even more gorgeous texture when they go crispy in the oven.

But each to their own!

Oven Baked Potato Wedges parboiling

Parboiling Potato Wedges

Just like my Goose Fat Roast Potatoes, I always parboil my wedges before they go on the oven. Here’s why..

Boiling the potatoes for a short amount of time, literally just 3-4 minutes will help draw out starch. By drawing out starch you get a much fluffier centre after they’re baked.


After placing them in the water, the wedges will soak up some of the moisture. This is ironically what we don’t want. Potatoes that have too much moisture = soggy.

So, what to do is after you’ve drained them, let them sit for at least 5 minutes and allow the steam to leave the wedges. This is the moisture that we don’t want escaping the wedges, which is good.

Parboil the wedges for a few minutes to extract some of the starch, then let them steam to remove the unwanted water they soaked up in the process.

You with me?

Okay good…

Oven Baked Potato Wedges Seasoning and parmesan

What’s a crispy potato wedge if it’s not bursting with flavour? Well, not okay quite frankly.

Potato Wedge Seasoning

  • Parmesan
  • Paprika
  • Garlic Powder
  • Thyme
  • Cayenne Pepper
  • Salt & Black Pepper

Yup, a thin coating of parmesan on your wedges will help with that crispy finish you’re after AND add stacks of flavour in the process.

After you’ve let your wedges sit for a while, gives them a shake in the colander just to rough the edges (rough edges = extra crispiness) then combine with Olive Oil and your seasonings. Space them evenly apart on an oven tray and whack ’em in the oven until they look a little something like this..

Oven Baked Potato Wedges Fresh out the oven

And there you have it! Truly crispy oven baked potato wedges that not only have the perfect texture you’re after, but are also bursting with flavour.

From there on out it’s all about the dipping sauce.

Easy Dipping Sauces for Potato Wedges

  1. Sour Cream and Chive
  2. Blue Cheese Dip
  3. Sriracha Lime Mayo
  4. Roasted Garlic Aioli

When I spent 2 years in Australia it became apparent that the only dipping sauces for potato wedges were sweet chilli sauce and sour cream. Hey, it kinda worked!

So there we have it folks! Your fool proof guidance to incredible oven baked potato wedges. A few simple but crucial steps really make the difference in getting flavoursome, fluffy and crispy potato wedges!

Oven Baked Potato Wedges with Sour Cream Dipping Sauce

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How to make Oven Baked Potato Wedges (Full Recipe & Video)

Oven Baked Potato Wedges with Sour Cream Dipping Sauce

The most INCREDIBLE Oven Baked Potato Wedges

Here I share with you a some game changing tips to getting Oven Baked Potato Wedges that are crispy and crunchy on the outside, yet light and fluffy on the inside!
5 from 6 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: Fast Food
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 354kcal


  • 4 medium White Potatoes
  • 1/2 cup / 35g Parmesan, finely grated
  • 2 tbsp Olive Oil
  • 1 heaped tsp Paprika
  • 1 heaped tsp Garlic Powder
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Salt
  • 1/4 tsp Cayenne Pepper, or more for spicier wedges!
  • 1/8 tsp Black Pepper


  • Slice your potatoes into 8 equal wedge shapes. I find this easiest by slicing in half, then slicing those in half, and finally slicing in half again.
  • Pop in a pot of cold water with a pinch of salt and bring to boil for 3-4 minutes. You should only just be able to slice with a knife. Any longer and they're over boiled.
  • Drain and give them a shake in the colander to rough the edges. Sit and rest to steam for at least 5 minutes.
  • Meanwhile, in a small bowl combine your Olive Oil, Paprika, Garlic Powder, Cayenne Pepper, Thyme, Salt and Black Pepper and preheat the oven to 200c/390f.
  • Combine your wedges with the oil seasoning, mix to fully coat, then pour in your Parmesan and mix again.
  • Spray or lightly oil an oven tray and evenly space out your wedges. Use 2 trays if you have to.
  • Bake for 25-30mins or until golden brown on the outside. Flip once after 15 mins.
  • Enjoy hot with your favourite dip!

Quick 1 min demo!


a) Steam - Allowing the wedges to sit whilst the steam is released is an important step. After being parboiled they will have taken on unwanted moisture. The steam is merely that unwanted moisture leaving the wedges. i.e fluffier insides! It's preferable to allow them to steam until they begin to cool, or at least completely stops steaming.
b) Spice - 1/4 tsp of Cayenne Pepper will give a gentle kick of spice. Increase for more spice or take out all together if you'd prefer without!
c) Salt - I only use 1/2 tsp of salt in the seasoning because seasoning is always down to preference. However it's difficult to 'taste test' as such when they're raw. Add more after they're cooked if you want them saltier!
d) Space - It's important to space the wedges apart in the oven. If they're too close they will steam instead of bake, therefore turning soggy in the process!
e) Cooking Times - they will vary depending on the size of wedges you end up with. Still flip after 15 mins and from there just be vigilant throughout!
f) Dipping Sauces - Check out my Sour Cream and Chive dip and Homemade Blue Cheese Dip! Or do it the Aussie way and have one pot of sour cream and a second pot of sweet chilli sauce!
g) Calories - Based sharing between 4 people, approx 8 wedges each.


Nutrition Facts
The most INCREDIBLE Oven Baked Potato Wedges
Amount Per Serving
Calories 354 Calories from Fat 86
% Daily Value*
Fat 9.5g15%
Saturated Fat 2.3g12%
Trans Fat 0.08g
Polyunsaturated Fat 1g
Monounsaturated Fat 5.5g
Cholesterol 7mg2%
Sodium 500mg21%
Potassium 1544mg44%
Carbohydrates 60.1g20%
Fiber 9.2g37%
Sugar 4.3g5%
Protein 8.8g18%
Vitamin A 950IU19%
Vitamin C 37.1mg45%
Calcium 110mg11%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart!

If you loved these Crispy Potato Wedges in the oven, check out my Truly Crispy Oven Baked Sweet Potato Fries!

Crispy Oven Baked Sweet Potato Fries

If you loved these Oven Baked Potato Wedges be sure to Pin the recipe for later! Already made them or got a question? Let me know in the comments below and pick up your free ecookbook along the way!


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  • Reply
    Janice. Morris
    June 19, 2019 at 10:23 pm

    5 stars
    I don’ t have white potatoes. Can you do this with red potatoes?

    • Reply
      Chris Collins
      June 20, 2019 at 5:59 pm

      White potatoes such as Maris Pipers or Russets work best for this recipe. I haven’t used red potatoes before, but imagine it’ll work just fine 🙂

  • Reply
    February 18, 2019 at 7:56 pm

    Oven temp? Just a thought

    • Reply
      February 18, 2019 at 7:59 pm

      Hi Amy! It’s in the recipe card on step 4. Just incase you missed it – ‘Meanwhile, in a small bowl combine your Olive Oil, Paprika, Garlic Powder, Cayenne Pepper, Thyme, Salt and Black Pepper and preheat the oven to 200c/390f.’

  • Reply
    May 29, 2018 at 7:56 pm

    5 stars
    Par-boil, seasoning, parmesan. Crackerjack!!

    • Reply
      May 29, 2018 at 9:49 pm

      Crackerjack indeed!

  • Reply
    April 8, 2018 at 10:05 am

    5 stars
    Your seasoning looks amazing!!! Totally agree that parboiling makes all the difference!

    • Reply
      April 8, 2018 at 11:06 am

      So glad you agree, I truly think it makes the difference!!

  • Reply
    April 8, 2018 at 9:19 am

    5 stars
    Love it! Need to try this 🙂 Love crispy potatoes.

    • Reply
      April 8, 2018 at 11:05 am

      Crispy potatoes for life!!

  • Reply
    April 8, 2018 at 8:35 am

    5 stars
    Ooh I love that you added parmesan to the seasoning, these look so delicious and crispy!

    • Reply
      April 8, 2018 at 11:05 am

      Thanks so much, parmesan is a game changer! 🙂

  • Reply
    April 8, 2018 at 3:19 am

    You can never go wrong with potato wedges!

    • Reply
      April 8, 2018 at 11:05 am

      You’re so right!!

  • Reply
    linda spiker
    April 7, 2018 at 11:19 pm

    5 stars
    That crispy goodness is making me swoon! Yum!

    • Reply
      April 8, 2018 at 11:04 am

      All about the crispy goodness right!?

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