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crispy oven baked potatoes

Oven Baked Crispy Potato Wedges

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
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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  • 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