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Oven Baked Crispy Potato Wedges

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These oven baked potato wedges, made without oil, are crispy on the outside but tender on the inside. The secret is pre-boiling the cut potatoes till almost fork tender, then giving them a flour/seasoning toss before baking in the oven.

crispy oven baked potatoes

Potatoes Cut in Wedges



Start by cutting your potatoes in a wedge as uniformly as possible.


Then put in a pot of boiling water and cook for about ten minutes or until just barely soft. Test with a fork; you don’t want the fork to actually be able to go through the potato.

Dredge in a mixture of flour and seasonings before baking and then place in a single layer on a baking sheet. Potatoes Dredged in Seasoning


Since you won’t be using oil, a silicone baking sheet works best. If you do not have one then you will need to prepare your pan with a cooking spray.Potato Wedges on Pan


Unless you are trying to go totally oil free, then spritz with a little oil spray to help with browning.

You can just eat these as fries or use as a base for potato dishes such as my Potato Nachos (Vegan).


crispy oven baked potatoes

Oven Baked Crispy Potato Wedges

These oven baked crispy potato wedges are oil free and crispy on the outside while tender on the inside.  The trick is boiling them till almost tender before baking.
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Course: Side Dish
Cuisine: American
Keyword: Plant-based, vegan
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 185kcal
Author: Cindy Rainey


  • 4 russet potatoes medium
  • 1 Tablespoon flour
  • 1/2 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 Tablespoon Italian Herbs
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon fine ground black pepper
  • oil spritz optional


  • Preheat oven to 380° f
  • In a medium-sized pot, boil water.
  • Prepare baking sheet with parchment paper, silicone baking mat or spray with cooking spray.
  • Leaving skins on, cut washed potatoes into as uniform wedges as possible.  
  • Carefully place in boiling water.  Using a fork, start checking in about 7-10 minutes.  You don't want them to be too soft. They should be almost fork tender. quickly drain and run under cold water to stop the cooking process.
  • While potatoes are boiling, combine all other dry ingredients in a large bowl.
  • Carefully toss the potatoes into the dry mixture, coating as well as possible. 
  • Put in a single layer on your prepared baking sheet.  Optional: spritz with a little cooking spray.  This will help brown them better.  If you are trying to eat oil free then skip this step.
  • Bake at 380° for about 30 minutes till just browned and crispy.  Let cool slightly before eating. 


Serving: 1potato | Calories: 185kcal | Carbohydrates: 42g | Protein: 5g | Sodium: 593mg | Potassium: 921mg | Fiber: 3g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 12.1mg | Calcium: 48mg | Iron: 2.5mg

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By on July 16th, 2018

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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