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Baked Crispy Potato Wedges

French-fry fans will fall for this easy oven-baked variety and never miss the fat. Try pairing the crispy potato wedges with everything from hot dogs and hamburgers to chicken strips and fish. —Ruby Williams, Bogalusa, Louisiana
  • Total Time
    Prep: 10 min. Bake: 45 min.
  • Makes
    4 servings


  • 4 medium baking potatoes (about 1-1/4 pounds)
  • 1 tablespoon canola oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Cut each potato into 12 wedges; place in a large bowl. Add the remaining ingredients; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray.
  • Bake at 425° for 20 minutes. Turn; bake 25-30 minutes longer or until crisp.
Nutrition Facts
12 piece: 134 calories, 4g fat (0 saturated fat), 0 cholesterol, 74mg sodium, 27g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

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Average Rating:
  • LizM
    Jul 26, 2020

    These were very good and I ate a lot of them, using the excuse that they were lower in calories. They are a fair amount of work if you are hand cutting them. Turning them all over in the middle of cooking takes some time, too.

  • charvey32
    Aug 24, 2015

    I don't know what I've done wrong. The potatoes turned hard. Maybe the type of potatoes or the way I cut it. I used Idaho and it has thickness of half inch. I'll try it next time and try to cut it into inch thick.

  • C Anderson
    Jan 31, 2013

    No comment left

  • Beckee1
    Sep 26, 2012

    Perfect!!! Thank you for an amazing recipe that the whole family loves!

  • maryvandorin
    Feb 28, 2012

    I have made these several times. They are very easy and very good.

  • tigerlilie05
    Jan 30, 2011

    No comment left

  • kmnowak
    Oct 25, 2010

    The whole family loved these, and they were so simple and inexpensive to make!

  • Lin-Dser
    Nov 5, 2009

    As promised, these bake up really crispy. I've made them a couple times and the whole family loves them. Definitely a keeper.

  • tam145
    Feb 18, 2009

    No comment left