These Oven Baked Potato Wedges are perfectly seasoned and crisp with fluffy insides! Simply the way a side of potato wedges should be! Find out the secret to these banquet oven-baked potato wedges and helpful tips!

seasoned oven baked potato wedges on a plate

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We love potatoes! Find a favorite, from potato pancakes to creamy mashed potatoes, or go for our loaded baked potato casserole baked with nacho cheese and sour cream! You’re sure to find a potato dish here!

Oven-Baked Potato Wedges

These potatoes are finally perfected! I’ve been wanting to make oven-baked potato wedges like the ones served in Russian and Ukrainian weddings for some time, but you know how some recipes can go… A handful of this, a little of that, and your only left with your instincts to make it right! If you’re not aware Russians and Ukrainians have feasts when it comes to weddings and these potatoes are one of the many common sides that I have had numerous times! They are one of the easiest potato recipes to make since you only need 3-ingredients. However, there is a secret the cooks do for the perfectly baked potato wedges!

The Secret to Crispy Potato Wedges

The wedding chefs parboil the potato wedges before they hit the oven! It might seem like a pointless step, but it makes all the difference! Parboiling potatoes is a huge shortcut for crispy potatoes! Since you’re partly cooking the potatoes you give them a head start to perfectly bake and crisp up without drying out the flesh, which is so easy to do, when baking with raw potatoes! Furthermore, when you toss the softened potatoes with oil, you are asking for a remarkable concoction!

How to make Baked Potato Wedges?

Oven Baked Potato Wedges

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12 servings
Author: Alyona Demyanchuk
These Oven Baked Potato Wedges are perfectly seasoned and crisp with fluffy insides! Simply the way a side of potato wedges should be! Find out the secret to these banquet oven baked potato wedges and helpful tips!


  • sheet-pan


Baked Potato Wedges:

  • 5 lbs russet potatoes peeled and sliced into wedges
  • 2 Tbsp home fry potato seasoning
  • 2/3 cup canola oil


  • Boil the poatoes in 1 quart of water for 3 minutes. Drain; cover and steam 5 minutes.
  • Add the oil and seasoning and toss to coat.
  • Transfer to a large baking sheet and arrange into a single layer. Bake in a pre-heated 375°F oven for 45 minutes, flipping once in between.


Potato Seasoning: to make your own home fry potato seasoning mix together 2 teaspoons paprika, 2 teaspoons salt, 1 teaspoon of garlic, and 1 teaspoon of onion powder. 
Don't over boil or steam potatoes: they will break when tossing in oil and will require longer cooking time to crisp up due to there mushy state. 
For Ultra Crispy Potatoes: toss potatoes with 1/4 cup of cornstarch or flour before baking. 
Don't overcrowd the pan: bake in a single layer! If potatoes are overcrowded you'll steam and end up will soft and mushy potatoes! 
Oil- use any mild oil like soybean, vegetable, or canola oil. Can mix part melted butter with oil too. 

Nutrition per serving

Serving: 1servingCalories: 262kcalCarbohydrates: 35gProtein: 4gFat: 13gSaturated Fat: 1gSodium: 398mgPotassium: 799mgFiber: 3gSugar: 1gVitamin A: 164IUVitamin C: 11mgCalcium: 25mgIron: 2mg


How to keep potato wedges from sticking?

Oil is your best friend when baking potato wedges! With it, you’ll get crisp wedges and it’ll help keep those potatoes from getting stuck! Using Silpat mats will also help with less scrubbing. I do not recommend parchment paper as that can steam the potatoes and we don’t want that!

What seasonings go with baked Potato wedges?

The seasoning I used for these baked potato wedges is actually a home fry potato seasoning, that I purchased at a restaurant supply store. It’s basically a paprika blend seasoning with spices and dried garlic, which is the same exact spice the chef used in these Banquet potatoes. The best spices for potatoes are anything along those lines. Paprika is defiantly a spice to consider since it gives the potatoes a pretty golden hue!

Here is a list of spices you can mix and match to make your own seasoning mix;

  • dried parsley
  • dehydrated onions
  • dried garlic
  • paprika 
  • coriander
  • anise 

What are the best potatoes for potato wedges?

The best potatoes for fries or wedges are the starchy kinds, such as russet, Idaho, or chef potatoes. Potatoes with high starch content make for the best fries and baked potatoes! You want to avoid waxy potatoes like red potatoes or golden potatoes which have creamier flesh not suitable for wedges.

What are the best dipping sauces for potatoes?

One of the best dipping sauces for good old potatoes is ketchup! However BBQ sauce, sour cream, nacho cheese, honey mustard, and ranch all make good condiments for a dipping sauce. Want a fun way to serve fries try these favorite dipping sauces!

Can you freeze cooked potato wedges?

Most Fast-food fries like KFC potato wedges come par-cooked. The reason for that is to quickly serve customers. Most facilities will wash, cut slices and partially cook the fries, then freeze. This way the employees can simply re-heat the fries by frying. If you wish to freeze potato wedges at home, do just the same right at home. This process is ideal for big batches.


Tips For Baking Potato Wedges:

  1. Coat the parboiled potatoes with corn starch or flour for ultra-crispy skin!
  2. Leave the skins on the potatoes, just like KFC!
  3. Make your own Potato Seasoning Mix!
  4. Use part melted butter and part oil.

More Crowd-Pleasing Party Appetizers:

Try these delicious homemade appetizers for your next party or crowd!


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    • Caroline

    Hi Alyona,

    Do I add the potatoes to boiling water or bring the water with raw potatoes to a boil? And if I add the potatoes to boiling water, should I return the water to a boil and then count 3 minutes?

    Thanks in advance!

      • Alyona Demyanchuk

      Hi Caroline, So you bring the water to a boil with the potatoes and cook it for 3 minutes. Next, you would drain the water off and cover them to steam for 5 minutes. Finally, you would coat them in the oil with spices before roasting. This creates outstanding potato skins:) Let us know how they turn out!

    • Toma

    Oh Alyona I can’t thank you enough for all your recipes! 3rd time making these potato wedges my family and I are hooked! It’s a constant request lately and I can’t get over how easy they are to make and not how scrumptious they are! Thank you!

      • Alyona Demyanchuk

      Haha:) So happy! I’m glad your family is enjoying it!

    • Nozipho


      • Alyona Demyanchuk

      Thanks, Nozipho!

    • Al

    Great Potatoes! I enjoyed them very much!

      • Alyona Demyanchuk

      Thank you for the feedback!

    • Jennifer

    Do you add the cornstarch for crispiness after you put on all the oil and seasoning or do you put the cornstarch on first?

      • Alyona Demyanchuk

      Hi Jennifer, I didn’t add any cornstarch to the ones photographed (they were only with oil and seasoning.) If you want to add cornstarch add it before they get oiled up.

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