These crispy oven baked potato wedges have fluffy centers and golden edges, with no flipping needed. Yukon Gold potatoes start cut-side down in a 400°F oven, then get a closely watched broiler finish once they are fork-tender.
Serve these wedges with mini cheeseburger skewers or Philly cheesesteak sliders. Soaking is optional; the recipe below works with washed, thoroughly dried potatoes.
Do Potato Wedges Need Soaking or Boiling?
Neither is required for this recipe. An optional rinse or soak can remove surface starch, but dry the potatoes thoroughly afterward so the oil coats them evenly. I do not parboil the potatoes for the method below.
Why This Method Works
- No flipping: A cut side stays against the pan to brown the bottom.
- Two cooking stages: Roasting softens the centers; broiling finishes the tops.
- Yukon Gold potatoes: These are my preferred potatoes for fluffy, buttery-tasting centers.
How to Make Crispy Oven Baked Potato Wedges
- Wash and scrub the potatoes, dry well and cut lengthwise into even wedges: six per small-to-medium potato, or eight for a larger potato.
- Use a lightly oiled, broiler-safe metal baking sheet. Coat the wedges with olive oil, oregano, garlic powder and onion powder. Leave space between them and place a cut side down. Use another pan if needed.
- Roast at 400°F on the lower third rack, starting your check around 12–15 minutes. Continue roasting until the centers are fork-tender. If the bottoms brown before the centers soften, move the pan to the middle rack to finish roasting.
- Once tender, move the pan to the upper rack, about six inches from the broiler if your oven's instructions allow. Broil while watching continuously until the tops are golden. The original finishing range is 5–10 minutes, but ovens vary; stop sooner if the seasonings darken.
- Season to taste with salt, pepper and fresh parsley. Serve hot.
The listed cooking time is approximate. Potato size, pan crowding and oven performance can require more roasting time. Tenderness comes before the broiler finish.
Flavor Variations
- Cajun: Add a bit of spice with Cajun seasoning.
- Paprika: A smoky touch of paprika will give your wedges extra depth.
- Garlic: Fresh minced garlic adds savory flavor that’s hard to beat.
What to Serve with Potato Wedges
Build a game-day menu with hot honey wings and these wedges, or browse my football party finger foods for more ideas. Serve ketchup, ranch or garlic aioli in small bowls alongside the wedges.
Coating tip: Toss the wedges, oil and seasonings in a large bowl or food-safe bag. Spread them in a single layer and bake promptly for the best texture.
Potato Wedge Troubleshooting
Use a lightly oiled broiler-safe metal pan and coat the wedges evenly with oil. Keep parchment paper, wax paper and silicone mats out of the broiler. Follow the pan and oven manufacturers' instructions.
The centers need more roasting before broiling. Move the pan to the middle rack if the bottoms are browning too fast, and continue roasting until a fork slips in easily. Broil only after the wedges are tender.
Dry the potatoes thoroughly, leave gaps between wedges and avoid crowding the pan. Serve promptly; steam trapped under a cover softens the crust.
Freeze cooked wedges after promptly cooling and refrigerating them. Spread chilled wedges on a tray, then transfer them to a freezer-safe container once frozen. Reheat until hot throughout; the texture will differ from freshly baked wedges.
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Other Potato Recipes you'll LOVE:
Crispy Oven Baked Potato Wedges (No Flipping)
Ingredients
Method
- Preheat the oven to 400°F. Wash and scrub the potatoes, dry well and cut lengthwise into even wedges: six per small-to-medium potato, or eight for a larger potato.
- Use a lightly oiled, broiler-safe metal baking sheet. Do not use parchment paper, wax paper or a silicone mat for this broiler-finished recipe. Toss the wedges with olive oil, oregano, garlic powder and onion powder until evenly coated. Start with ¼ cup oil and use more within the listed range as needed to coat the potatoes. Arrange a cut side down with space between wedges; use a second pan if needed.
- Roast on the lower third rack at 400°F, checking around 12–15 minutes. Continue roasting until fork-tender. If the bottoms brown before the centers soften, move the pan to the middle rack and continue roasting until tender.
- Only after the wedges are tender, move the pan to the upper rack, about six inches from the broiler if your oven's instructions allow. Broil on high while watching continuously until golden on top. The original range is 5–10 minutes, but stop sooner if the spices darken. Do not leave the broiler unattended.
- Remove and season to taste with salt, freshly cracked black pepper and fresh parsley. Serve hot.
Angela
I made them the first time for my son birthday party, they were a success! Since then this is my go to recipe for baked potatoes wedges!
Alexa
Hello! I'm excited to try these with my leftover potatoes that I've already peeled. Will it work the same? Thanks!
Aleka Shunk
Hi Alexa! Did you cook the potatoes before? If not, I don't see why not!
Rachel
Delicious with left over veggie chilli, thanks for sharing! Great for a rainy midsummer dinner
Aleka Shunk
Thank you Rachel! 🙂
Art
Delicious recipe, thank you for sharing! One note: do NOT add any other spices or seasoning beyond salt until after broiling. We came very close to carbonized spices with just 5 minutes. But just salt, and it was perfect.
Aleka Shunk
Hi Art! Thanks for the tip! I know what you mean. It does depend how close your wedges are to the broiler and how much oil you've used.
ayeza malik
nice recipe my family loved it. thanks for sharing.
Elaine Benoit
These do look like the BEST baked potato wedges, for real! I can just imagine how delicious they taste! Gorgeous photos and everything looks so delicious!
Bite Sized Kitchen
Aw thank you Elaine!!!