Crispy Oven-Roasted Potato Wedges with Garlic

These roasted potato wedges deliver a crisp exterior and a tender interior using simple pantry ingredients and an oven—no deep frying required. This baked potato wedges recipe is easy to customize with different herbs and spices, making it a perfect side or snack for any meal.

If you love fries but want a healthier option, these roasted potato wedges are a great choice. We bake them at a high temperature and use olive or avocado oil for better flavor and heart-healthy fats.

You only need a few ingredients to make these oven-roasted potato wedges: potatoes, a neutral or fruity cooking oil, and a mix of dry seasonings. Below you’ll find clear instructions for preparation, tips for slicing wedges uniformly, and suggestions for seasoning variations to suit every taste.

Should you soak or parboil these potatoes?

No soaking or parboiling is necessary. By roasting at a high oven temperature and cutting the wedges evenly, you get a satisfying contrast of crunchy edges and soft centers without extra steps.

What potatoes are best to use?

Gold or yellow potatoes have a naturally buttery taste and work very well here, but russets and red potatoes are also excellent choices. Choose potatoes that are similar in size so the wedges cook evenly.

Ways to customize these potato wedges

This recipe is very adaptable—swap or omit spices based on what you have. A few ideas to try:

• Ranch-style: increase dried dill and add onion powder for that familiar ranch flavor.
• Smoky heat: add chili powder and smoked paprika for a peppery kick.
• Cheesy finish: after roasting, sprinkle shredded cheddar and return to the oven until melted. For a dairy-free option, top with a plant-based queso.

How to slice your potato wedges

Uniform wedges bake more evenly. Start with potatoes of similar size and cut accordingly:

Large potatoes: Slice in half lengthwise, then cut each half into fourths lengthwise for 8 wedges total.

Medium potatoes: Slice in half lengthwise, then cut each half into thirds for 6 wedges total.

Small potatoes: Slice in half lengthwise, then cut each half into halves for 4 wedges total.

Can you make these ahead of time?

They’re best right out of the oven. If you prepare them for meal prep, store in the refrigerator and reheat in an air fryer or oven to restore the crisp exterior.

How to serve these

Serve these roasted potato wedges warm with your favorite dips. Popular choices include ketchup, ranch dressing, honey mustard, or a tangy comeback-style sauce. They also pair well with grilled meats, sandwiches, or a fresh salad.

Roasted Potato Wedges

Ingredients

• 3 pounds potatoes (gold or yellow preferred; russet works too)
• 1/4 cup olive or avocado oil
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon black pepper

Instructions

1. Preheat the oven to 400°F (200°C). Line a 12 x 17-inch baking sheet with parchment paper.
2. Slice the potatoes in half lengthwise. Place each half flat-side down and cut each half into wedges according to potato size (see slicing guidelines above) so that wedges are uniform.
3. Place the wedges in a large bowl. Add the oil, garlic powder, salt, oregano, parsley, and black pepper. Toss with your hands or a large spoon until each wedge is evenly coated with oil and seasonings.
4. Arrange the wedges in a single layer on the prepared baking sheet, leaving space between pieces for air circulation. Roast for 20 minutes, then flip the wedges and roast another 20–25 minutes, or until the edges are golden and crispy and the centers are tender.
5. Remove from the oven and let rest for a minute before serving. Add extra salt or chopped fresh herbs if desired.

Nutrition

Calories: 194 kcal • Carbohydrates: 30 g • Protein: 4 g • Fat: 7 g • Sodium: 447 mg • Fiber: 4 g • Vitamin C: 34 mg

Nutrition information is an estimate and should be used as a general guide.