Crispy Baked Potato Wedges – Golden on the outside, soft and fluffy on the inside, these perfectly seasoned potato wedges are the ultimate side dish! Tossed in a blend of smoky paprika, garlic, and herbs, then baked to crispy perfection, they’re irresistibly crunchy and packed with flavor. Serve them with your favorite dip—vegan ranch, spicy ketchup, or a creamy garlic aioli—for a side that’s just as satisfying as the main dish!
Ingredients
4 Large Russet Potatoes (or Yukon Gold)
2 Tablespoons Olive Oil
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Smoked Paprika
1 tsp Dried Oregano
1/2 tsp Dried Thyme
1/2 tsp Sea Salt (or to taste)
1/2 tsp Black Pepper
2 Tablespoons Vegan Parmesan (optional, for extra flavor)
1 Tablespoon Cornstarch (for extra crispiness)
1 Tablespoon Fresh Parsley, chopped (for garnish)
1/2 tsp Chili Flakes (optional, for a spicy kick)
Instructions
Set your oven to 425°F (218°C) and line a large baking sheet with parchment paper.
Scrub the potatoes clean (no need to peel).
Cut each potato in half lengthwise, then cut each half into 4-6 wedges depending on size.
In a large bowl, toss the potato wedges with olive oil, garlic powder, onion powder, smoked paprika, oregano, thyme, salt, and black pepper.
Sprinkle in the cornstarch and toss again. This helps create a crispier texture.
Spread the wedges out in a single layer on the baking sheet without overcrowding (for max crispiness).
Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy.
Sprinkle with vegan parmesan, fresh parsley, and chili flakes (if using). Serve hot.
Tips for the Crispiest Wedges
Cornstarch is Key – Helps achieve extra crispiness without frying. Space Them Out – Overcrowding traps steam, making them soggy. Use High Heat – Baking at 425°F (218°C) gives that golden crunch! Flip for Even Crisping – Turn the wedges halfway through baking. Air Fryer Option – Cook at 400°F (204°C) for 15-18 minutes, shaking halfway.
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