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+ servings
Home baked potato wedges kept on a white plate with more wedges kept on a baking tray and a small bowl of ketchup in the background

Baked potato wedges

Soft, pillowy with crispy skin, these baked potato wedges are highly addictive. They are vegan and gluten-free. You can enjoy them as a snack or serve as a side dish too.
Course Appetizer, Side Dish
Cuisine American
Prep Time 10 minutes
Baking time 35 minutes
Total Time 45 minutes
Servings 4 people
Calories 263kcal



  • Rinse the potatoes and cut equal sized wedges. Don't remove the skin.
  • Put the potato wedges in a large bowl. Add all the remaining ingredients. Toss until all the wedges evenly get covered in the oil and spices mix.
  • Bake in a pre-heated oven at 200°C for 35-40 minutes or until you get nicely baked golden wedges.
  • Enjoy with your favorite dip!


  • The time of baking may vary depending upon your oven so keep an eye on the wedges after 30 minutes and bake until it gets nicely cooked and turns golden brown.
  • For crunchier potato wedges and if you have time, soak the wedges in cold water for around 15 minutes. After 15 minutes, discard the water and with the help of a clean kitchen towel remove the access moisture. Soaking helps in getting rid of some potato starch which helps in making crispier wedges.
  • Seasoning may be modified depending upon your taste preference. You may add or remove the herbs and spices mentioned in the recipe.
  • Pick large-sized potatoes for making wedges.
  • Cut equal-sized pieces of potatoes for even baking.
  • Bake on a non-stick baking tray or use butter paper so that potatoes don't stick to the tray.
  • While baking place the wedges in such a way that the skin side touches the tray. It will make the skin crispier.


Calories: 263kcal | Carbohydrates: 33g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 754mg | Fiber: 4g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 33mg | Calcium: 28mg | Iron: 2mg