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Oven-baked potato wedges – potato wedges coated in a vibrant lemon and herb seasoning, then oven-roasted for a crispy outside and fluffy inside!

closeup of seasoned baked potato wedges on a white plate.

Roasted Potato Wedges

Looking for an easy way to make potato wedges that are both crispy and delicious? Look no further!

In this recipe post, I will teach you how to make the perfect roasted, baked potato wedges.

Wedges are a great side dish for any meal, and they are especially good when served with a delicious dipping sauce.

Let’s get started!

Why You’ll Love These Baked Potato Wedges

  • They are easy to make with just a few simple ingredients. You don’t even have to peel them.
  • The lemon and herb seasoning gives them a bold flavor that is perfect for any occasion.
  • They are oven-roasted, so they have a crispy outside and a fluffy, soft inside.
  • Potato wedges are versatile – you can change up the seasoning to suit your taste or even add in some cheese for a cheesy flavor.
white plate full of crispy potato wedges.

Equipment you’ll need

Ingredients you’ll need to make Herb Potato Wedges

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

  • POTATOES – I use Russet (aka Idaho potatoes). You can leave the skin on or peel them.
  • SEASONINGS – I used salt, pepper, garlic powder, lemon pepper, and a pinch of red pepper flakes in this batch.
overhead shot of potatoes, seasonings, and oil.

How to make Crispy Oven-Baked Potato Wedges

  1. STEP ONE: Preheat oven to 450° and line a baking sheet with foil, parchment paper, or a silicone mat and set aside.
  2. STEP TWO: Scrub the potatoes, pat dry, and then cut into wedges, making sure not to cut them too thin, or they will cook too fast. You should aim for potato wedges that are about ¾ inch thick.
  3. STEP THREE: In a small bowl, whisk together olive oil and seasonings.
  4. STEP FOUR: Place the wedges into a large zip top bag and pour the mixture over. Seal the bag and shake to fully and evenly coat the potatoes. Pour the potatoes onto the prepared pan in an even layer.
  5. STEP FIVE: Bake for 20 minutes, use a spatula to carefully flip the potatoes around, then bake for an additional 15-20 minutes or until golden and crisp.


⭐️ Pro Tip: To achieve that perfectly crispy outside we all love, do not crowd the pan! It’s better to make two batches than to have them all steamed.

collage of 3 photos showing the process of making baked potato wedges.

What to serve with your Baked Potato Wedges


These potato wedges go with pretty much everything from sloppy joes, boneless wings, Italian beef sandwiches, and buffalo chicken sandwiches to garlic steak bites

For dipping sauces, try ketchup, ranch dressing, blue cheese dressing, or even yum yum sauce!

Tips & Suggestions

  • If you prefer, you can use all olive oil instead of butter.
  • For extra crispy wedges, soak the raw potato wedges in hot (but not boiling) water for 10 minutes before baking. This releases some of the starch and allows the potatoes to absorb moisture.
  • Switch up the seasonings for variety. Some ideas: garlic wedges, cajun wedges, lemon pepper, etc.

How To Store & Reheat Your Oven-Baked Potato Wedges

If you have any leftovers, store them in an airtight container in the fridge for up to three days.

To reheat, place them in a single layer on a baking sheet and bake at 350 degrees F for about 15 minutes or until heated through.

If you have an air fryer, you can also toss them in there, in a single layer, at 350° for about 5 minutes or until heated through and crisp.

overhead shot of seasoned potato wedges on a baking sheet.


Do I have to use russet potatoes?

No, Yukon gold or red potatoes would also work well in this recipe.

Can I use another type of herb seasoning?

Yes, you can use any type of herb seasoning that you like. If you are using a dry mix, start with about ¼ teaspoon and add more if needed.

Can I make these baked potato wedges in the air fryer?

Sure! Just follow the same instructions, but cook them in the air fryer at 400 degrees F for 12 minutes, flipping once.

Do I have to peel the potatoes?

No, you do not have to peel the potatoes. I like to leave the skin on for added nutrients and flavor.

Need more ways to cook potatoes? Try these:

Sweet Potato Fries
Garlic Mashed Potatoes
Crash Hot Potatoes
Air Fryer Baked Potatoes

Click here for my entire collection of side dish recipes.

overhead shot of oven baked potato wedges on a white plate.

Did You Make This?

If you made this recipe, I’d love to know how it went in the comments section below.

You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!

closeup of seasoned baked potato wedges on a white plate.
5 from 1 vote

Crispy Roasted Baked Potato Wedges

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Oven-baked potato wedges – potato wedges coated in a vibrant lemon and herb seasoning, then oven-roasted for a crispy outside and fluffy inside.



  • Preheat the oven to 450° F and line a baking sheet with parchment paper or foil and set aside.
  • Slice the potatoes into wedges, approximately 8 per potato.
  • In a small bowl, whisk together the olive oil and seasonings.
  • Place the sliced potatoes into a large zip top bag and pour the mixture over the top. Seal and shake to evenly coat the potatoes.
  • Pour the potatoes onto the prepared baking sheet in an even layer.
  • Bake for 20 minutes, flip, and then bake another 15-20 minutes until golden and crispy.


Store leftovers covered in the fridge for up to 3 days. 
Other potatoes like yukon gold or red potatoes may be used.
A mixture of oil and melted butter can be used.


Serving: 1g | Calories: 378kcal | Carbohydrates: 68g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 64mg | Potassium: 1565mg | Fiber: 5g | Sugar: 2g | Vitamin A: 187IU | Vitamin C: 21mg | Calcium: 57mg | Iron: 3mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!

Originally published October 18, 2011

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