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baked potato wedges in a tray with one wedge dipped in a mayo in pinch bowl.

Crispy baked potato wedges

Incredibly delicious and addictive crispy baked potato wedges are easy to prepare with only a few ingredients. These vegan and gluten-free wedges have a crispy outer and soft tender inside inner layers that makes them irresistible.
5 from 1 vote
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Course: Side Dish, Snack
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Soaking time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 3
Calories: 136kcal
Author: Geetha


1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

  • 468 gms (or) 5 medium Potatoes peeled, washed and cut into wedges
  • 3 Tablespoon Olive oil
  • ½ Tablespoon Paprika
  • Salt as required
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Oregano


  • Peel and cut potatoes into wedges and soak them in water for15 minutes. 
  • Preheat oven to 200 C. Remove potatoes from water and place them in a large bowl. 
  • Pour the oil over and mix the potatoes well to spread the oil evenly. 
  • Now, add cumin, salt, paprika, cumin, oregano and mix well until the potatoes are well coated. 
  • Transfer the potatoes to a tray and arrange them with adequate space between them. 
  • Put the tray in the oven and bake for 20 minutes. 
  • After 15 minutes, take the tray out of the oven. Flip the wedges and put the tray back in the oven and continue cooking for a further 20 mins or until potatoes turn brown and crispy. 
  • Enjoy delicious homemade baked potato wedges on their own or with any dip of your choice. 
  • Scroll up a little and check the tips and tricks for extra info and help.



Soak the cut potatoes in water for at least 15 minutes to remove the starch. This also helps to ensure that the potatoes do not stick to the baking sheet while cooking. 
Roast at high temperatures to ensure that the potatoes turn brown and crispy. 
Do not overfill the tray with potato wedges, rather spread them into a single layer. Divide them into two trays if required.
Spread the potatoes with enough spacing between them to allow them to cook properly. Too many potatoes in the tray would result in steaming rather than roasting and prevent them from being crispy all over.
Take the baking tray out of the oven halfway through the cooking process., flip the potatoes over and put the tray back in the oven and continue cooking until done. This ensures even roasting and browning on all sides.


Calories: 136kcal | Carbohydrates: 28g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 135mg | Potassium: 684mg | Fiber: 4g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 33mg | Calcium: 40mg | Iron: 2mg
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