Baked Potato Wedges Recipe

I truly believe that the right side dish can make a simple dinner feel like a feast. This baked potato wedges recipe delivers exactly that: crispy edges, fluffy interiors, and a zesty smoked paprika aioli that takes a simple potato to a new level. We’re transforming humble Russets into restaurant-style wedges that are family-friendly and quick to prepare, perfect for weeknights where you need something hearty but don’t want to use store-bought dips. This recipe will show you exactly how to get a consistently crispy result without any special equipment.

Ingredients

• 900 g (2 lb) Russet potatoes, scrubbed clean: Choose firm, large potatoes with few blemishes. Russets are ideal for baking because their high starch content yields a fluffy interior and crisp exterior.
• 45 ml (3 tbsp) olive oil, divided: Use good quality regular olive oil for tossing the wedges. We’ll divide this between seasoning the potatoes and creating the aioli base.
• 5 ml (1 tsp) smoked paprika (for wedges): This adds a rich, smoky depth to the potatoes. Use sweet smoked paprika, not hot, unless you prefer a spicy kick.
• 2.5 ml (1/2 tsp) garlic powder (for wedges): Provides an even, savory flavor that coats the potatoes. Do not substitute fresh garlic here, as it may burn during high-heat baking.
• 5 ml (1 tsp) sea salt (for wedges), plus more to taste: Essential for drawing moisture out and enhancing flavor. Adjust amount to your preference; coarse salt adds texture.
• 2.5 ml (1/2 tsp) freshly ground black pepper (for wedges): Adds a subtle sharpness to balance the paprika and salt. Freshly ground black pepper provides a better aroma than pre-ground.
• 1 large fresh egg yolk (for aioli base): The foundation for the rich, creamy aioli. Use a large, high-quality, pasteurized egg yolk for safety in uncooked aioli.
• 1 clove garlic, minced very finely (for aioli): Fresh garlic adds a sharp, zesty punch to the dip. Mince extremely fine or grate to avoid chunks in the smooth sauce.
• 15 ml (1 tbsp) fresh lemon juice (for aioli): The acidity balances the richness of the egg yolk and oil. Freshly squeezed juice is crucial; bottled lemon juice lacks brightness.
• 120 ml (1/2 cup) light olive oil or neutral vegetable oil (for aioli): Used for the emulsification process; neutral oil (like grapeseed or light olive) is best. Avoid extra virgin olive oil for the aioli, as its strong flavor can overwhelm the dip.
• 2.5 ml (1/2 tsp) smoked paprika (for aioli): Repeats the smoky flavor from the wedges into the dip. Ensure consistency by using the same type of smoked paprika.
• 2.5 ml (1/2 tsp) sea salt (for aioli), plus more to taste: Seasoning for the creamy dip. Start with the specified amount and adjust at the end for desired taste.
• 15 g (1/4 cup) fresh parsley, finely chopped, for garnish: Adds a fresh, bright note and visual appeal. Use flat-leaf Italian parsley for best flavor and texture.

Instructions

Here’s how to make perfect, family-friendly baked potato wedges. The simple Zesty Smoked Paprika Aioli really makes this recipe stand out.

1. Prep the potatoes and oven: Preheat your oven to 220°C (425°F) for high-heat roasting. Line a large baking sheet with parchment paper; this prevents sticking and ensures easy cleanup. Scrub the potatoes clean, dry them thoroughly with a towel, then cut each potato lengthwise into 8-12 uniform wedges depending on the size.
2. Season the wedges: In a large bowl, toss the potato wedges with 30 ml (2 tbsp) of the olive oil (reserve 1 tbsp for later use or aioli), 5 ml (1 tsp) smoked paprika, 2.5 ml (1/2 tsp) garlic powder, 5 ml (1 tsp) sea salt, and 2.5 ml (1/2 tsp) black pepper. Ensure all wedges are evenly coated in the seasoning mixture by thoroughly tossing them; the seasoning needs to adhere well, so avoid using too much oil at this stage.
3. Bake for crispiness: Arrange the seasoned potato wedges in a single layer on the prepared baking sheet. Crucially, ensure they are not overcrowded; use two baking sheets if necessary to maximize air circulation. Bake for 20 minutes; then flip the wedges with a spatula to ensure even crisping on all sides.
4. Finish baking: Continue baking for another 15-25 minutes, or until the wedges are golden brown and crispy on the outside and tender on the inside when pierced with a fork. The total bake time depends on your oven and the thickness of your wedges. Remove from the oven when they reach your desired level of crispness.
5. Prepare the aioli: While the potatoes are baking, prepare the Zesty Smoked Paprika Aioli. In a medium bowl, whisk together the fresh egg yolk, finely minced garlic, fresh lemon juice, 2.5 ml (1/2 tsp) smoked paprika, and 2.5 ml (1/2 tsp) sea salt until well combined. The aioli base should be smooth before adding the oil.
6. Emulsify the aioli: Slowly drizzle the 120 ml (1/2 cup) light olive oil into the egg yolk mixture in a very thin, steady stream while continuously whisking vigorously. Continue whisking until the aioli emulsifies, becoming thick, creamy, and pale yellow; patience is key here. If the aioli breaks or looks thin, try adding a tiny splash of warm water and continue whisking quickly to bring it together.
7. Serve and garnish: Once the baked potato wedges are done, remove them from the oven. Serve the hot, crispy potato wedges immediately on a rustic platter. Generously drizzle the creamy Zesty Smoked Paprika Aioli over the top of the wedges and garnish with finely chopped fresh parsley.

How to Get Crispy Wedges Every Time

The secret to perfect, crispy baked potato wedges recipe lies in understanding how heat and moisture work together. Follow these simple rules to avoid soggy results and achieve maximum crunch. This high-heat method works for any baked potato wedges recipe variation you try.

• The Single-Layer Rule: Spacing the wedges on the baking sheet prevents steaming, which is the enemy of crispiness. Use two sheets if necessary to ensure hot air circulates around each wedge.
• The Right Cut: Aim for uniform wedges, about 1.5 cm (0.6 inches) thick at the widest point. Thicker wedges stay fluffy inside, while thinner wedges risk drying out too much.
• The High-Heat Blast: Baking at 220°C (425°F) ensures a crispy exterior without overcooking the inside. If your oven has a convection setting, use it for even better results.
• The Flip: Flipping halfway through baking guarantees both sides get golden brown and crunchy.

Serving Suggestions for Your Wedges

Once you master this easy baked potato wedges recipe, it becomes a staple side dish for quick meals. These serving suggestions turn a simple side into the star of the table:

• As a Hearty Side Dish: These wedges are fantastic alongside simple high-protein main courses like grilled chicken, steak, or baked salmon. They are a great alternative to a classic side salad.
• A Great Addition to Burgers or Sandwiches: Skip the fast-food fries and serve a pile of these crispy wedges next to your favorite burger for a satisfying family dinner.
• For a Party Appetizer or Game-Day Snack: Serve in a large bowl with extra aioli for dipping. This baked potato wedges recipe is easily scaled for larger gatherings.
• As a Loaded Appetizer: Top with melted cheddar, chives, and a dollop of Greek yogurt or sour cream for a decadent loaded potato appetizer.

FAQs

What kind of potatoes should I use?

Russet potatoes are highly recommended because their high starch content results in fluffy interiors and crisp exteriors for this baked potato wedges recipe. You can also use Yukon Gold potatoes, which offer a slightly creamier texture, but Russets will give you the best crisp results.

Do I need to soak the potatoes before baking?

No, it’s not strictly necessary for this recipe, especially with the high baking temperature. Soaking can remove some starch, which can help achieve an even crispier result if desired, but you must dry them thoroughly afterwards. I skip this step on weeknights to save time without compromising too much texture.

Can I make the aioli ahead of time?

Yes, the aioli can be made 1-2 days ahead and stored in an airtight container in the refrigerator. Let it sit for 10-15 minutes at room temperature before serving to soften slightly and regain its optimal drizzling consistency.

Why did my aioli break (separate)?

This usually happens if you add the oil too quickly or if the ingredients are too cold. To fix it, start with a new egg yolk in a clean bowl and slowly whisk in the broken aioli mixture drop by drop until it emulsifies again.

How do I store and reheat leftovers?

Store leftover wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) or in an air fryer for 5-10 minutes until hot and crispy again. The microwave won’t restore the crispness for this easy baked potato wedges recipe.

Can I use dried herbs instead of fresh parsley?

Yes, you can substitute dried parsley, but fresh herbs provide much better flavor and aroma for the garnish. Dried herbs work better mixed into the aioli itself during mixing, if necessary, but fresh parsley adds a vital element of brightness at the end.

Conclusion

This baked potato wedges recipe with zesty aioli proves that a simple side dish can be a showstopper for healthy eating. By following these quick steps, you’ll master the art of crispy, fluffy wedges and have a flavorful dipping sauce ready for your family meal. Pin this recipe now for your next weeknight meal or family gathering.

baked potato wedges recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Brooke Ellis
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Crispy baked Russet potato wedges with fluffy interiors, paired with a zesty smoked paprika aioli for a flavorful side dish.

---

Ingredients

Scale 1x2x3x

• 900 g (2 lb) Russet potatoes, scrubbed clean
• 30 ml (2 tbsp) olive oil (for wedges)
• 5 ml (1 tsp) smoked paprika (for wedges)
• 2.5 ml (0.5 tsp) garlic powder (for wedges)
• 5 ml (1 tsp) sea salt (for wedges)
• 2.5 ml (0.5 tsp) freshly ground black pepper (for wedges)
• 1 large fresh egg yolk
• 1 clove garlic, minced very finely
• 15 ml (1 tbsp) fresh lemon juice
• 120 ml (0.5 cup) light olive oil or neutral vegetable oil (for aioli emulsification)
• 2.5 ml (0.5 tsp) smoked paprika (for aioli)
• 2.5 ml (0.5 tsp) sea salt (for aioli)
• 15 g (0.25 cup) fresh parsley, finely chopped, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep Potatoes and Oven: Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper. Scrub potatoes clean, dry thoroughly, then cut each potato lengthwise into 8-12 uniform wedges.
2. Season the Wedges: In a large bowl, toss the potato wedges with 30 ml (2 tbsp) of the olive oil, 5 ml (1 tsp) smoked paprika, 2.5 ml (0.5 tsp) garlic powder, 5 ml (1 tsp) sea salt, and 2.5 ml (0.5 tsp) black pepper. Ensure all wedges are evenly coated.
3. First Bake Phase: Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Bake for 20 minutes; then flip the wedges with a spatula to ensure even crisping.
4. Second Bake Phase: Continue baking for another 15-25 minutes, or until the wedges are golden brown, crispy on the outside, and tender on the inside. Remove from the oven when desired crispness is reached.
5. Prepare the Aioli Base: While the potatoes are baking, prepare the aioli. In a medium bowl, whisk together the fresh egg yolk, finely minced garlic, fresh lemon juice, 2.5 ml (0.5 tsp) smoked paprika, and 2.5 ml (0.5 tsp) sea salt until smooth.
6. Emulsify the Aioli: Slowly drizzle the 120 ml (0.5 cup) light olive oil into the egg yolk mixture in a very thin, steady stream while continuously whisking vigorously until the aioli emulsifies and becomes thick and creamy.
7. Serve and Garnish: Serve the hot, crispy potato wedges immediately. Generously drizzle the creamy aioli over the wedges and garnish with finely chopped fresh parsley.

Notes

To achieve maximum crispness, ensure the potato wedges are thoroughly dry before seasoning and avoid overcrowding the baking sheet; use two sheets if necessary. Russet potatoes are recommended for their high starch content, which yields a fluffy interior and crisp exterior. Do not substitute fresh garlic for garlic powder on the potatoes, as fresh garlic may burn during high-heat baking.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving (approx. 300 g)
• Calories: 510 calories
• Sugar: 1 g
• Sodium: 610 mg
• Fat: 36 g
• Saturated Fat: 5 g
• Unsaturated Fat: 31 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 210 mg