Crispy Baked Potato Wedges (Golden & Oven-Roasted, 45 Minutes)

Crispy baked potato wedges are the kind of side dish I make when I want something snacky, satisfying, and just a little bit indulgent without turning on the deep fryer. They come out shatter-crisp on the outside, cloud-soft in the middle, and every bite is dressed in warm cumin, paprika, and garlic. I love that they lean on pantry staples, come together on a single sheet pan, and disappear from the tray faster than I can plate them.

Fun fact: the secret to a truly crackly wedge is the humble egg wash. Whisking the seasonings into beaten eggs before tossing the potatoes gives you a paper-thin coating that locks the spices onto every surface and crisps up in the oven the way batter crisps in hot oil — no frying required.

Why this recipe works

• Oven-baked, not fried, so you get the crunch without the grease.
• A seasoned egg coating glues the spices to each wedge and sets into a lightly crisp shell.
• Only a handful of everyday ingredients — nothing fancy, nothing wasted.
• Easy to riff on with spicy, smoky, herby, or cheesy variations.
• Doubles as a snack, appetizer, or dinner-time side.
• One sheet pan, minimal cleanup, weeknight-friendly.

Ingredients

• 4 medium potatoes (Russets are my favorite here; Yukon Golds also work beautifully)
• 2 large eggs
• 1 teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon paprika (optional)
• ½ teaspoon garlic powder (optional)
• ¼ teaspoon black pepper (optional)
• Chopped parsley, for serving (optional)

Instructions

Step 1: Preheat the oven and prep the pan

Set your oven to 390°F (200°C) and line a large baking sheet with parchment or give it a light coating of oil. My favorite trick for maximum crunch is to slide the empty tray into the oven while it heats — a screaming-hot pan sears the wedges the moment they touch it. Just work carefully when you arrange the potatoes on the hot surface.

Step 2: Wash, dry, and cut the potatoes

Give the potatoes a good scrub under running water to lift off any grit, then dry them thoroughly with a clean kitchen towel. Any leftover moisture will turn to steam in the oven and soften your crust, so don’t skip this step. Slice each potato in half lengthwise, then cut each half into three or four evenly sized wedges. Keeping them the same thickness is what guarantees they finish cooking at the same time.

Step 3: Whisk the seasoned egg coating

Crack the eggs into a large mixing bowl and whisk them until smooth and pale. Add the salt, cumin, paprika, garlic powder, and black pepper, then whisk once more so the spices are evenly distributed. This little slick of seasoned egg is what carries the flavor onto the potatoes and helps them crisp so beautifully.

Step 4: Coat every wedge

Tip the potato wedges straight into the bowl of egg mixture and toss gently, turning them over with a spoon or your hands until every surface is glossy and coated. Let any extra egg drip back into the bowl as you lift the wedges out — you want a thin layer, not a puddle.

Step 5: Arrange in a single layer

Spread the wedges out on the prepared baking sheet in one layer, leaving a little breathing room between each piece. Crowding traps steam and steals your crunch, so if the tray is packed, split them across two pans. For extra golden edges, lay each wedge with one of its cut sides pressed against the pan.

Step 6: Bake, flip, and serve

Bake for 25 to 35 minutes, depending on how thick you cut the wedges. Flip them once at the halfway mark so both cut sides get direct contact with the hot tray. They’re ready when the outsides look golden and crackly and a fork slides easily into the center. If you want a deeper color, run them under the broiler for a minute or two at the end — but stay close, because they can go from bronzed to burnt in a blink. Let them rest for 2 to 3 minutes, taste for salt, and finish with a shower of chopped parsley.

Nutrition information

• Calories: 190 per serving
• Protein: 6 g
• Carbohydrates: 33 g
• Fat: 3 g
• Fiber: 4 g
• Sodium: 480 mg

Pro tips for the best crispy baked potato wedges

• Dry the potatoes like you mean it — any leftover moisture becomes steam and softens the crust.
• Cut evenly sized wedges so nothing burns before the thicker pieces are cooked through.
• Never crowd the pan; use two trays if you need to.
• Always preheat fully — a hot oven sets that coating fast and locks in the crunch.
• Flip halfway through so both cut sides caramelize against the tray.
• Serve straight away. Wedges are at their crispiest in the first few minutes out of the oven.

Frequently asked questions

What are the best potatoes for baked wedges?

Russets are my top pick because their high starch content gives you that classic fluffy interior and crisp shell. Yukon Golds work too and lean a little creamier in the middle. Either way, a good scrub means you can leave the skins on for extra texture.

Do I have to peel the potatoes?

Not at all. Leaving the skins on saves time, adds fiber, and gives the wedges a rustic, toothsome bite. Just wash them well before slicing.

Can I make these without eggs?

Yes — swap the egg wash for a light drizzle of olive oil tossed with the same spices. You’ll lose a touch of that shell-like crunch, but the wedges will still bake up beautifully golden.

How do I store and reheat leftovers?

Cool the wedges completely, then tuck them into an airtight container in the fridge for up to 3 days. To bring back the crunch, reheat in a 400°F (200°C) oven for 8 to 10 minutes or in an air fryer at 375°F (190°C) for 4 to 6 minutes, shaking the basket halfway through.

What should I serve with potato wedges?

They’re wonderful alongside burgers, grilled chicken, steak, meatballs, fish, sandwiches, or a big fresh salad. I also love them solo with a dipping trio — garlic mayo, spicy ketchup, and a cool yogurt-herb dip.