These Oven Baked Potato Wedges are seasoned to perfection with crisp exteriors and fluffy interiors—exactly how potato wedges should be. Learn the simple three-ingredient method used at banquet-style Russian and Ukrainian weddings, plus helpful tips for the best results.
We love potatoes in all forms—from potato pancakes to creamy mashed potatoes and decadent casseroles. If you enjoy comforting potato sides, these oven-baked wedges are a must-try: simple, satisfying, and easy to scale for a crowd.
Watch How to Make Potato Wedges:
Oven-Baked Potato Wedges
These wedges recreate the familiar banquet-style potato served at many Eastern European celebrations. The recipe is straightforward—russet potatoes, seasoning, and oil—but there’s one key technique that takes them from good to outstanding. With just a little extra attention, you’ll get wedges that are crisp outside and tender inside every time.
The Secret to Crispy Potato Wedges
The trick is to parboil the wedges before baking. Parboiling gives the potatoes a head start so the oven can focus on drying and browning the exterior without overcooking the center. Briefly boiling, then steaming the wedges softens them enough to accept oil and seasoning, creating a golden, crisp crust during roasting.
How to make Baked Potato Wedges?
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Oven Baked Potato Wedges
Equipment
- sheet-pan
Ingredients
Baked Potato Wedges:
- 5 lbs russet potatoes, peeled and sliced into wedges
- 2 Tbsp home fry potato seasoning
- 2/3 cup canola oil
Instructions
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Boil the potatoes in 1 quart of water for 3 minutes. Drain, then cover and steam for 5 minutes.
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Add the oil and seasoning, then toss gently to coat each wedge.
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Arrange the wedges in a single layer on a large baking sheet. Bake in a preheated 375°F oven for 45 minutes, flipping once halfway through, until golden and crisp.
Notes
Don’t overcook when parboiling: Overcooked wedges will break when tossed and will take longer to crisp because they become mushy.
For ultra-crispy wedges: Toss the parboiled potatoes with 1/4 cup cornstarch or flour before adding oil and seasoning.
Don’t overcrowd the pan: Arrange wedges in a single layer so they roast instead of steam. Crowding causes soft, soggy results.
Oil: Use a mild oil such as canola, vegetable, or soybean oil. You can also use a mix of melted butter and oil for extra flavor.
Nutrition (per serving)
35g Carbs
4g Protein
13g Fat
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Q&A
How to keep potato wedges from sticking?
Oil is essential for preventing sticking and producing crisp wedges. A thin coating of oil helps the wedges brown evenly and release from the pan. Silicone baking mats (Silpat) can reduce scrubbing; avoid parchment, which can trap steam and soften the potatoes.
What seasonings go with baked potato wedges?
The recipe uses a paprika-based “home fry” seasoning with dried garlic and onion, a common blend for banquet-style potatoes. Paprika adds color and mild flavor, while garlic and onion powders deepen the savory notes. Mix and match seasonings to your taste.
Try combining any of the following:
- dried parsley
- dehydrated onion
- dried garlic
- paprika
- coriander
- anise
What are the best potatoes for potato wedges?
Choose starchy potatoes like russet or Idaho for the best texture. High-starch varieties give a fluffy interior and crisp exterior. Avoid waxy potatoes (such as red or new potatoes) which stay creamier and don’t crisp as well.
What are the best dipping sauces for potatoes?
Classic ketchup is always a winner. Other favorites include BBQ sauce, sour cream, nacho cheese, honey mustard, and ranch. Choose based on the flavor profile you prefer—creamy, tangy, or spicy.
Can you freeze cooked potato wedges?
Yes. Many commercial operations par-cook and freeze wedges for quick reheating. At home, par-cook (or fully bake) the wedges, cool on a sheet in a single layer, then freeze. Reheat in the oven or air fryer to restore crispness.
Tips For Baking Potato Wedges:
- Coat parboiled wedges with cornstarch or flour for extra-crispy crusts.
- Leave the skins on for added texture and flavor.
- Make your own potato seasoning blend to suit your taste.
- Use a mix of melted butter and oil for richer flavor and better browning.
More Crowd-Pleasing Party Appetizers:
Try these homemade appetizers for your next gathering:
- Uno’s Creamy Shrimp Dip
- Buffalo Chicken Dip
- Cheeseball
- Hot Spinach Dip
- Bacon Cheddar Pizza Twists