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5 from 1 vote

Crispy baked potato wedges

The perfect baked potato wedges - fluffy in the middle, crispy on the outside, and full of flavour!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: crispy potato wedges, homemade potato wedges, potato side dish, potato wedges
Servings: 4 people
Calories: 245kcal
Author: Becca Heyes


  • 5 medium potatoes (~ 750g / ~ 1 2/3 lb)
  • 3 tbsp oil, divided
  • 1 1/2 tbsp fine dried breadcrumbs
  • 2 tbsp plain flour
  • 1/2 tsp dried parsley
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic granules
  • Salt
  • Black pepper


  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Thoroughly wash the potatoes, and cut out any eyes or bruises. Cut them into chunky wedges (I ended up with 8 wedges per potato). Toss the potato wedges in a dash of oil.
  • In a mixing bowl, combine the breadcrumbs, plain flour, dried parsley, smoked paprika, garlic granules, and a good pinch of salt and pepper. Add the oiled wedges, and toss to coat.
  • Lay the wedges skin-side down in a single layer on a baking tray - leave any excess breading in the bowl. Drizzle with a little more oil, and bake for around 50 minutes, or until the potato wedges are fully cooked, and are golden brown and crispy. Best served immediately.


Serving: 1portion | Calories: 245kcal | Carbohydrates: 34.6g | Protein: 4g | Fat: 10.6g | Saturated Fat: 1.4g | Sodium: 69mg | Potassium: 781mg | Fiber: 4.9g | Sugar: 2.4g | Calcium: 20mg | Iron: 1.4mg