Restaurant-Style Crispy Oven Baked Potato Wedges Recipe

Roasted potato wedges on parchment paper.

Restaurant-Style Crispy Oven Baked Potato Wedges Recipe

Finally, baked potato wedges that are actually crispy! This easy double-bake method creates golden, restaurant-style wedges with minimal hands-on time.

Course side

Cuisine International

Prep Time 10

Cook Time 1 30

Cooling Time 30

Total Time 2 10

Servings servings

Calories 194kcal

Author Maria Vannelli RD

Ingredients

4 Yukon Gold potatoes
2-4 tablespoons olive oil
kosher salt to taste
black pepper to taste
2 tablespoons Italian flat-leaf parsley fresh and chopped, optional

Instructions

Preheat oven to 400°F (200°C). Scrub potatoes, pat dry, rub with olive oil, and season with salt and pepper.
Bake whole: Place on a parchment-lined baking sheet and bake 40–50 minutes, until tender. Flip the potatoes halfway through baking for slightly more even browning.
Cool: Once baked, transfer the potatoes to a wire rack or plate and let them cool for 30 minutes, until just warm to the touch.
Slice and season: Cut into wedges, then place them on parchment paper. Brush the cut sides with olive oil, and season with salt and pepper.
Preheat baking sheet: Place an empty sheet pan in the oven at 425°F (220°C).
Bake wedges: Transfer potatoes (with the parchment paper) to the hot sheet pan. Place cut sides down and bake about 30-40 minutes.
If desired, sprinkle with ground paprika, then flip each wedge and continue baking for another 20-30 minutes, or until both sides are crisp and beautifully golden.
Serve: Optionally garnish with chopped parsley and/or grated Parmesan, and enjoy hot.

Video

Notes

Choose evenly sized potatoes. Similar sizes ensure uniform cooking during that crucial first bake – no overcooked or undercooked spots.
Always start with a fully preheated oven. Baking the potatoes in a hot oven helps the skins firm up and moisture escape evenly, setting the stage for crisp, golden wedges during the second bake.
Cool before slicing. Let the potatoes rest for 20-30 minutes, until they are just warm to the touch. They'll slice cleaner and maintain their wedge shape better than piping hot potatoes.
Start with a hot baking sheet. Preheat your pan in the oven so wedges begin crisping the moment they make contact with the surface.
Give them breathing room. Crowded wedges steam each other instead of crisping. Leave space between each piece for proper air circulation.
Time your paprika right. If you notice your oven runs hot, add it halfway through the second bake (after flipping) to get that beautiful color without any bitter, burnt flavor.
Finish with flair. A sprinkle of fresh parsley or grated Parmesan after baking adds restaurant-quality color and flavor.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition