The Easiest Crispy Baked Potato Wedges Ever

Crispy Baked Potato Wedges

What if you had a recipe for the easiest crispy baked potato wedges ever? You could rule the world – or your kitchen at least. Look no further, down below you’ll find the easiest and quickest way to make seasoned crispy wedges in the oven. No soaking. No parboiling. Just cut, season and bake.


Sorry, too much BeardMeatsFood.


OK, lets talk about potato. I’m really not fussy about the type of potato (Idaho, Russet etc.) but I use mostly English potatoes. I am however more focused on the shape of potato. I prefer oblong potatoes as they’re easier to cut, and I get a better shaped “wedge”. If you do prefer more rounder wedges – as opposed to long – by all means do what you gotta do!

This recipe also works great with sweet potatoes! Just be sure to peel them.

Now that you’ve chosen your potato, give it a good scrub (we’re leaving the skin on folks) making sure it’s all nice and clean then get ready to cut.

The easiest way to cut your wedges is: Cutting the potato in half lengthwise, then cutting each half into quarters, then cutting each quarter again. Make sure all your cuts are lengthwise.


For me, the most important part is the seasoning. If your wedges have no taste, there’s no point in going through all the trouble making them.

If you’ve read any of my previous posts, you’ll know I’m a spice girl. My next top ten essentials list is about spices so stay tuned for that!

So for spices I used all purpose (or a stockcube), paprika, hickory (hickory has quickly become a favourite) , onion, garlic, black pepper, mixed herb, a spoonful of green seasoning and about a tablespoon of oil. Give it a good mix and you’re ready to bake.

Optional: if you like extra crispy bits on your wedges, add a tablespoon on flour and a tablespoon of water (if really dry) and mix.

These are the wedges ready for the oven.

Lay the wedges out on a baking tray covered with a silicone mat (foil is fine but a silicone mat is a really good investment) making sure it’s skin down, then pop into the oven for 45 mins @200c/350f. If you see they are cooked but need more colour, just turn up the oven for 5-10mins until they reach your desired colour.

Yummy, delicious and crispy!

Wasn’t that easy? I told you this was the easiest crispy baked potato wedges ever!

Crispy on the outside and fluffy on this inside.

There’s no soaking or par boiling your potatoes, just cut and cook!

Give them a try and share your pics on Insta to let me know how they turned out!

Crispy Baked Potato Wedges

The Easiest Crispy Baked Potato Wedges Ever

Make the best crispy seasoned baked potato wedges at home.
Prep Time 5 minutes
Cook Time 45 minutes
Servings 4 people


  • 4 Potatoes scrubbed and washed
  • 1 tbsp seasoning salt/stock cube
  • 1 tsp mixed herbs
  • 1 tsp paprika
  • 1 tsp hickory
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper optional
  • 1 tsp green seasoning optional
  • 1 tbsp oil
  • 1 tbsp water optional
  • 1 tbsp flour optional


  • Cut potatoes into wedges and place in bowl
  • Add spices and oil and mix well with hands until all wedges covered
  • Lay wedges skin down on silicone mat then place in the oven for 45mins @ 200°c/390°f until crispy and cooked.
  • Serve with your fav sauce. I like sweet chilli!


Tip: The spices used are completely up to you! Swap out some for your favourite or mood. I sometimes use curry powder for a more Indian feel.
Tip: Sprinkle on some extra hickory when coming out of the oven to enhance the smoky flavour.
If you don’t like skin on your wedges, simply peel them off – adding flour will give you that crispiness that’s missing!
Keyword crispy, easy, healthy, potato, quick