Crispy Baked Potato Wedges (3 ingredients)

No-fuss, crispy oven-baked potato wedges with a fluffy inside and a crispy, well seasoned outside. Ready in 35 minutes from start to finish and super easy to make. They make a perfect snack or side dish for almost any meal!

These easy baked potato wedges only need 3 ingredients. They don’t require any fussy steps like peeling the potatoes, par-boiling or soaking in water. No, no, no. You simply toss the wedges with a tiny bit of oil (2 tablespoons), chili powder and salt and bake them for 25 minutes in the oven. That’s it!

You will be rewarded with crispy, savory seasoned potato wedges that you can eat straight away with a dip like ketchup, sriracha-mayo, or aioli and a good movie (that’s me!), or as a side dish for burgers, hot dogs, and sandwiches, ...

Which potatoes for wedges

Really, anything goes – starchy and waxy! These baked potato wedges have never disappointed me, regardless of the potato type. I often use red potatoes, russet, and yukon gold.

Since I am leaving the skin on for rustic, country-style wedges, a better taste, and practical reasons (speedy and no-fuss), I recommend using organic potatoes. I prefer small or medium varieties because they bake faster and get really crispy.

Recipe baked potato wedges

This is my go-to recipe for crispy homemade potato wedges for many years: fuss-free, easy + delicious = keeper.

First, preheat the oven to 200°C/390°F if using fan/convection or 430°F/220°C for regular top and bottom heat. We need high heat for the crispiness.

Cut the potatoes in half lengthwise, then cut each half into 2,3 or 4 wedges, depending on their size. So you have to cut tiny potatoes into quarters, medium potatoes in 6 wedges, and large ones into 8 wedges.  

Mix oil, chili powder, and salt in a large mixing bowl. Add half of the cut potatoes to the bowl with the marinade. Toss with your hands or a spoon. Then add the rest and toss again. It’s important that each potato is coated in oil.

Spread out on a large baking sheet lined with parchment paper. Make sure that the cut side lies flat on the sheet, no overlapping. Rather use 2 sheets, rotating halfway through baking, than crowding the tray.

Bake, turning once, until golden brown and crispy, about 25-30 minutes. If using 2 sheets this might take a few minutes longer.

Sprinkle with additional salt if desired and serve immediately. Serve as a side dish or along with a dipping sauce like ketchup, BBQ-Sauce, sriracha-mayo, ailoli, sour cream, sweet chili sauce, or ranch.

More delicious recipes

Do you love fingerfood and snacks as much as I do? Then you might like these recipes:

If you make this recipe, be sure to leave a comment or/and give this recipe a rating! Above all, I love to hear how the recipe turns out in your kitchen.

Print Recipe

5 from 4 reviews

Click stars to rate now!

Baked Potato Wedges (super crispy, 3 ingredients)

Recipe for crispy baked potato wedges - fuss-free and easy. All you need are 2 tablespoons oil, potatoes, chili powder, and 35 minutes!

Author: carbgirl.com

Total Time35 minutes mins

Yield: 4 servings

Ingredients

• 2 pounds potatoes or 900 g-1 kg, thoroughly washed (see note)
• 2 tablespoons oil (choose a refined, high-heat oil, no cold-pressed ‘salad’ oils)
• 1 tablespoon chili powder, spice-blend (you can substitute smoked paprika or your fav fajita seasoning)
• ½ teaspoon fine salt (optional, see note)

Instructions

• Preheat oven to 200°C/390°F if using fan/convection or 430°F/220°C for regular top and bottom heat.
• Mix oil, chili powder, and salt in a large mixing bowl.
• Cut the potatoes in half lengthwise, then cut each half into 2,3 or 4 wedges, depending on their size. So you have to cut tiny potatoes into quarters, medium potatoes in 6 wedges, and large ones into 8 wedges.
• Add half of the cut potatoes to the bowl with the marinade. Toss with your hands or a spoon. Then add the rest and toss again. It’s important that each potato is coated in oil.
• Spread out on a large baking sheet lined with parchment paper. Make sure that the cut side lies flat on the sheet, no overlapping. Rather use 2 sheets, rotating halfway through baking, than crowding the tray.
• Bake, turning once, until golden brown and crispy, about 25-30 minutes. If using 2 sheets this might take a few minutes longer.
• Sprinkle with additional salt if desired and serve immediately. Serve as a side dish or along with a dipping sauce like ketchup, BBQ-Sauce, sriracha-mayo, aioli, sour cream, sweet chili sauce, or ranch.

Notes

Potatoes: These baked potato wedges have never disappointed me, no matter if I used starchy or waxy potatoes and regardless of the potato type. I often use red potatoes, russet, and yukon gold.

Since I am leaving the skin on for rustic, country-style wedges, a better taste, and practical reasons (speedy and no-fuss), I recommend using organic potatoes. I prefer small or medium varieties because they bake faster and get really crispy.

Salt: Some chili powder spice-blends or fajita seasonings contain salt. If so, you can omit the salt (I usually add ¼ teaspoon anyway because I prefer potato wedges well seasoned). If the spice blend doesn't contain any salt, I add ¼ to ½ teaspoon. You can always sprinkle the baked wedges with salt later.