Name: Crispy Red Potato Wedges
Prep time: 10 min
Cook time: PT-487361H2M52S
Total time: PT-487361H2M52S
Cuisine: American
Ingredients: 2 lbs red potatoes, scrubbed and cut into even wedges; 2 tablespoons olive oil; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt (adjust to taste); 1/2 teaspoon freshly ground black pepper

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Short description

I adore these crispy red potato wedges—they’re perfectly seasoned, oven-roasted to golden perfection, and deliver both crunch and fluff in every bite.

Crispy Red Potato Wedges

Why I’ll Love This Recipe

I love how effortlessly these wedges crisp up while staying tender inside. They use basic pantry spices and olive oil, yet yield a restaurant-quality side. Plus they’re versatile—great solo with ketchup or paired with my favorite mains.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Red potatoes
Olive oil
Paprika
Garlic powder
Onion powder
Salt
Black pepper

Directions

Preheat oven to 425°F (or 450°F if not using convection).
Wash and cut potatoes into even wedges.
Pat them dry to remove surface starch.
Toss wedges in olive oil and mixed spices until fully coated.
Spread out in a single layer on a parchment-lined or lightly oiled baking sheet.
Bake for about 20 minutes, flip each wedge, then roast another 20–25 minutes until crispy and golden.
Serve hot, optionally garnished with fresh parsley.

Servings and timing

This recipe typically serves 4–6 people as a side. Preparation takes about 10 minutes, with 40–45 minutes of roast time.

Variations

Herb-Infused: Add dried thyme, rosemary, or Italian seasoning.
Cheesy: Sprinkle grated Parmesan or cheddar during the last 5 minutes of baking.
Spicy: Incorporate chili powder or cayenne for heat.
Starch Trick: Soak wedges in hot water for 10 minutes before drying to enhance crispiness.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat and keep them crispy, I pop them in a 400°F oven for 15 minutes or air fryer for 5–8 minutes. A microwave is quicker but sacrifices crunch.

FAQs

How do I ensure wedges crisp up without burning?

I dry them thoroughly before seasoning, use a hot oven, and flip halfway. I watch closely during reheating to avoid burning.

Can I use other potato types like russets or Yukon Gold?

Absolutely! Russets work but may need soaking to remove extra starch; Yukon Golds are waxy and crisp nicely too.

Is soaking necessary?

It helps release starch and boosts crispiness, especially with russets. With red or waxy potatoes, patting dry works well too.

Can I make these in an air fryer?

Yes! I roast them at around 375–400°F in batches for 18–20 minutes until golden and crispy.

What dips complement these wedges?

I enjoy classic ketchup, garlic aioli, BBQ-mayo sauce, yogurt-dill dip, or a spicy ranch. They pair so well with so many flavors.

Conclusion

These crispy red potato wedges are my go-to for an easy yet satisfying side. With shoutouts to texture tricks like drying or soaking, and a baking method that delivers reliable results, I always end up with wedges that are crunchy, fluffy, and flavorful. They’re easy to adapt and reheat beautifully—ideal for both weeknight dinners and crowd-friendly snacks.