baked potato horns

How to Make Perfect Baked Potato Wedges: A Complete Guide

Baked potato wedges are a crispy, golden, and crowd-pleasing snack or side dish. Here’s a simple, step-by-step guide to making them from scratch.

First, choose starchy potatoes like Russets or Yukon Golds—they crisp up better. Scrub the potatoes clean, then cut them into even wedges (about ½-inch thick). For extra crispiness, soak the wedges in cold water for 30 minutes, then pat them *very* dry with a paper towel.

Toss the dried wedges in a bowl with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, ½ teaspoon of paprika, salt, and pepper to taste. For a spicy kick, add cayenne or chili powder. Arrange the wedges in a single layer on a baking sheet lined with parchment paper, ensuring they don’t overlap—this guarantees even browning.

Bake at 425°F (220°C) for 25–35 minutes, flipping halfway through, until the edges are browned and crispy. For an extra-crispy finish, broil them for 2–3 minutes at the end, but watch closely to prevent burning.

Serve hot with your favorite dip: ketchup, sour cream, aioli, or even a spicy yogurt sauce. These wedges are versatile—add herbs like rosemary or Parmesan cheese before baking for extra flavor. Enjoy this easy, delicious treat that’s healthier than fried alternatives!