18 Crispy Potato Wedges Recipes Irresistible

Craving that perfect crunch? Whether you’re whipping up a quick weeknight side or hosting a game-day feast, crispy potato wedges are the ultimate comfort food hero. From smoky paprika to zesty parmesan-herb, we’ve rounded up 18 irresistible recipes that’ll make your taste buds dance. Get ready to ditch the freezer aisle—these golden, crispy wedges are about to become your new obsession. Let’s dig in!

Spicy Cajun Potato Wedges

These crispy, boldly seasoned potato wedges are the ultimate side dish—packed with smoky heat and perfect for dunking in cool ranch or spicy mayo.

Ingredients:

• 4 medium russet potatoes, scrubbed and cut into wedges
• 3 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional, for extra heat)

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss potato wedges with 3 tbsp olive oil until evenly coated.
3. Sprinkle with 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp cayenne pepper (if using). Toss again to coat thoroughly.
4. Arrange wedges in a single layer on the baking sheet. Bake for 25–30 minutes, flipping halfway, until crispy and golden brown.

The magic here? A double toss ensures every nook gets Cajun-spiced—no bland bites! Serve hot with your favorite dip for game day or weeknight dinners.

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Garlic Parmesan Potato Wedges

These crispy, garlicky potato wedges are a game-changer—golden on the outside, fluffy inside, and loaded with savory Parmesan goodness.

Ingredients:

• 4 medium russet potatoes, scrubbed and cut into wedges
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss potato wedges with 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika until evenly coated. Arrange in a single layer on the baking sheet.
3. Bake for 25 minutes, flipping halfway, until wedges are crispy and golden.
4. In a small bowl, mix minced garlic and 1/2 cup Parmesan. Sprinkle over hot wedges and return to the oven for 2–3 minutes until cheese melts.
5. Garnish with 2 tbsp chopped parsley and serve immediately.

The magic here? A double-hit of garlic—tossed raw over the wedges post-bake for bold flavor without burning.

Tip: For extra crunch, broil for 1–2 minutes after adding the cheese (watch closely!).

Loaded Cheese and Bacon Potato Wedges

These crispy potato wedges are piled high with melty cheese, smoky bacon, and all your favorite toppings—perfect for game day or a cozy night in.

Ingredients:

• 4 medium russet potatoes, scrubbed and cut into wedges
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 400°F. Toss potato wedges with olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Arrange wedges in a single layer on a baking sheet. Bake for 25 minutes, flipping halfway, until golden and crispy.
3. Sprinkle shredded cheddar cheese and crumbled bacon over the hot wedges. Return to the oven for 3–5 minutes until the cheese melts.
4. Dollop with sour cream and sprinkle with fresh chives before serving.

The contrast of crispy edges, gooey cheese, and salty bacon makes these wedges impossible to resist—especially when served straight from the oven.

Tip: For extra crunch, broil for 1–2 minutes after adding the cheese (watch closely to avoid burning!).

Herb-Roasted Potato Wedges

These Herb-Roasted Potato Wedges are crispy on the outside, tender on the inside, and packed with savory garlic and herb flavor—perfect for pairing with burgers, grilled chicken, or just dipping in your favorite sauce.

• 2 lbs russet potatoes, scrubbed and cut into 1-inch wedges
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss potato wedges with 3 tbsp olive oil until evenly coated.
3. Sprinkle with 1 tsp garlic powder, 1 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Toss again to distribute the seasonings.
4. Arrange wedges in a single layer on the baking sheet, leaving space between them for crispiness.
5. Bake for 25 minutes, flip the wedges, then bake another 15–20 minutes until golden and crispy.

The rosemary and thyme create a fragrant, earthy crust that makes these wedges irresistible—no deep-frying required!

Tip: For extra crispiness, soak the cut potatoes in cold water for 30 minutes before roasting, then pat them completely dry.

Smoky Paprika Potato Wedges

These crispy, smoky potato wedges are a game-changer—easy enough for weeknights but flavorful enough to steal the spotlight at any gathering.

Ingredients:

• 4 medium russet potatoes, scrubbed and cut into wedges
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss potato wedges with 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and ½ tsp black pepper until evenly coated.
3. Arrange wedges in a single layer on the baking sheet, leaving space between each.
4. Bake for 25–30 minutes, flipping halfway, until crispy and golden brown at the edges.

The double hit of smoky paprika and garlic powder gives these wedges a bold, almost grilled flavor—without any fuss. Perfect for dunking in cool ranch or spicy ketchup!

Tip: For extra crispiness, soak the cut potatoes in cold water for 10 minutes before seasoning and pat them dry thoroughly.

Lemon Pepper Potato Wedges

These zesty, crispy potato wedges are a game-changer—bright lemon and bold pepper turn humble spuds into a side dish worth stealing off the tray.

Ingredients:

• 4 medium russet potatoes, scrubbed and cut into wedges
• 3 tbsp olive oil
• 1 tbsp lemon zest (from about 1 large lemon)
• 1 1/2 tsp freshly cracked black pepper
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss potato wedges with 3 tbsp olive oil, 1 tbsp lemon zest, 1 1/2 tsp black pepper, 1 tsp salt, and 1/2 tsp garlic powder until evenly coated.
3. Arrange wedges in a single layer on the baking sheet, leaving space between each. Bake for 25 minutes, flip, then bake 10–15 more minutes until deeply golden and crisp.
4. Drizzle with 1 tbsp fresh lemon juice right before serving.

The double hit of lemon—zest for fragrance and juice for tang—makes these wedges pop, while the coarse pepper adds just the right kick.

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Buffalo Sauce Potato Wedges

These crispy, spicy potato wedges are a game-day must-have—tossed in tangy buffalo sauce and baked to perfection for a crowd-pleasing snack.

Ingredients:

• 4 medium russet potatoes, scrubbed and cut into wedges
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 cup buffalo sauce
• 2 tbsp melted butter
• 1/4 cup crumbled blue cheese (optional, for serving)
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss potato wedges with 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt until evenly coated. Arrange in a single layer on the baking sheet.
3. Bake for 30 minutes, flipping halfway, until wedges are golden and crispy.
4. In a bowl, whisk together 1/2 cup buffalo sauce and 2 tbsp melted butter. Toss hot wedges in the sauce until fully coated.
5. Return to the oven for 5 minutes to let the sauce cling and caramelize slightly.
6. Serve immediately, topped with crumbled blue cheese and chopped parsley if desired.

The double-bake method locks in the buffalo flavor while keeping the wedges crisp—no soggy spuds here!

Tip: For extra heat, add a pinch of cayenne to the seasoning mix before baking.

Cheesy Ranch Potato Wedges

These crispy, cheesy potato wedges are loaded with zesty ranch flavor—perfect for game day or a cozy weeknight snack.

Ingredients:

• 3 large russet potatoes, scrubbed and cut into wedges
• 2 tbsp olive oil
• 1 (1-oz) packet ranch seasoning mix
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh chives
• 1/4 cup sour cream (for serving)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss potato wedges with 2 tbsp olive oil, 1 packet ranch seasoning, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika until evenly coated.
3. Arrange in a single layer on the baking sheet. Bake for 25 minutes, flipping halfway, until golden and crispy.
4. Sprinkle 1 cup shredded cheddar cheese over the wedges and return to the oven for 3–5 minutes until melted.
5. Garnish with 2 tbsp chopped chives and serve warm with 1/4 cup sour cream for dipping.

The ranch seasoning caramelizes slightly in the oven, giving these wedges an irresistible savory crunch. The melty cheese takes them over the top!

Tip: For extra crispiness, soak the cut potatoes in cold water for 10 minutes before seasoning—pat them dry thoroughly.

BBQ Glazed Potato Wedges

These smoky-sweet potato wedges are the ultimate upgrade to your weeknight side dish—crispy on the outside, tender inside, and slathered in sticky BBQ goodness.

Ingredients:

• 4 medium russet potatoes, scrubbed and cut into 1-inch wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/3 cup BBQ sauce (plus extra for drizzling)
• 1 tbsp honey
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Preheat oven to 425°F. Toss potato wedges with olive oil, smoked paprika, garlic powder, and salt until evenly coated.
2. Arrange wedges in a single layer on a parchment-lined baking sheet. Bake for 25 minutes, flipping halfway, until golden and crisp.
3. Meanwhile, whisk together BBQ sauce and honey in a small bowl. Brush generously over wedges and return to oven for 5 minutes until glaze is bubbly.
4. Transfer to a platter, drizzle with extra BBQ sauce, and sprinkle with parsley if using.

The double-hit of BBQ glaze (before and after baking) gives these wedges an irresistible caramelized crust that’ll have everyone reaching for seconds.

Tip: For extra crunch, broil for 1–2 minutes after glazing—just watch closely to avoid burning!

Rosemary and Thyme Potato Wedges

These crispy-on-the-outside, fluffy-on-the-inside potato wedges are infused with earthy rosemary and thyme—perfect for turning a simple side into something special.

Ingredients:

• 4 medium russet potatoes (about 2 lbs), scrubbed and cut into 1-inch wedges
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss potato wedges with 3 tbsp olive oil, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper until evenly coated.
3. Arrange wedges in a single layer on the baking sheet, leaving space between each.
4. Bake for 25 minutes, flip the wedges, then bake another 15–20 minutes until deeply golden and crisp.

The fresh herbs caramelize slightly in the oven, creating fragrant, crispy edges that pair beautifully with the tender potato centers.

Tip: For extra crunch, broil for 1–2 minutes at the end—just keep an eye on them!

Sweet Chili Potato Wedges

These crispy potato wedges are tossed in a sticky-sweet chili glaze that’s equal parts tangy and spicy—perfect for game day or a weeknight snack.

Ingredients:

• 4 medium russet potatoes, scrubbed and cut into wedges
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/4 cup sweet chili sauce
• 1 tbsp honey
• 1 tsp lime juice
• 1 tbsp chopped cilantro (optional, for garnish)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss potato wedges with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp garlic powder until evenly coated. Arrange in a single layer on the baking sheet.
3. Bake for 30–35 minutes, flipping halfway, until wedges are golden and crispy.
4. Meanwhile, whisk together 1/4 cup sweet chili sauce, 1 tbsp honey, and 1 tsp lime juice in a small bowl.
5. Transfer baked wedges to a large bowl, drizzle with the sauce, and toss gently to coat. Garnish with 1 tbsp chopped cilantro if desired.

The magic here? The glaze clings to every nook of the wedges, creating a caramelized crunch with each bite.

Tip: For extra crispiness, soak the cut potatoes in cold water for 30 minutes before baking—this removes excess starch!

Curry-Spiced Potato Wedges

These crispy potato wedges get a warm, aromatic kick from curry powder and a touch of honey for balance—perfect for snacking or as a bold side dish.

Ingredients:

• 3 large russet potatoes, scrubbed and cut into 1-inch wedges
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp honey
• 1 tbsp chopped fresh cilantro (optional, for garnish)

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss potato wedges with 2 tbsp olive oil, 1 tbsp curry powder, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt until evenly coated.
3. Arrange wedges in a single layer on the baking sheet. Bake for 25 minutes, flipping halfway, until crispy and golden.
4. Drizzle with 1 tbsp honey and return to the oven for 2–3 minutes to caramelize slightly.
5. Garnish with fresh cilantro if desired. Serve warm.

The honey glaze adds a subtle sweetness that plays beautifully with the smoky curry spices—these wedges will disappear fast!

Tip: For extra crispiness, soak the cut potatoes in cold water for 20 minutes before seasoning and baking.

Truffle Oil Potato Wedges

These crispy-on-the-outside, fluffy-on-the-inside potato wedges get a luxurious upgrade with a drizzle of truffle oil and a sprinkle of Parmesan—perfect for elevating game day or date night.

Ingredients:

• 4 medium russet potatoes, scrubbed and cut into 1-inch wedges
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp truffle oil
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss potato wedges with 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper until evenly coated.
3. Arrange wedges in a single layer on the baking sheet. Bake for 30–35 minutes, flipping halfway, until golden and crisp.
4. Transfer wedges to a serving bowl. Drizzle with 1 tbsp truffle oil, then sprinkle with 2 tbsp Parmesan and 1 tbsp parsley. Toss gently.

The truffle oil’s earthy aroma pairs magically with the smoky paprika and salty Parmesan—it’s an umami bomb you’ll crave.

Tip: For extra crispiness, soak the cut potatoes in cold water for 30 minutes before drying and seasoning.

Zesty Lime Potato Wedges

These crispy potato wedges get a bright, tangy kick from fresh lime and a hint of spice—perfect for game day or a weeknight side that steals the show.

Ingredients:

• 4 medium russet potatoes, scrubbed and cut into wedges
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Zest and juice of 1 lime
• 2 tbsp chopped fresh cilantro

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss potato wedges with 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Arrange wedges in a single layer on the baking sheet. Bake for 25–30 minutes, flipping halfway, until crispy and golden.
4. Transfer wedges to a bowl. While hot, toss with lime zest, juice of 1 lime, and 2 tbsp chopped cilantro.

The lime’s acidity cuts through the richness of the potatoes, while the cilantro adds a fresh pop—no dipping sauce needed!

Tip: For extra crispiness, soak the cut potatoes in cold water for 30 minutes before baking, then pat dry.

Honey Mustard Potato Wedges

These crispy, sweet-and-tangy potato wedges are the ultimate crowd-pleaser—perfect for game day or a cozy night in.

Ingredients:

• 3 large russet potatoes, scrubbed and cut into wedges
• 3 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp Dijon mustard, 1 tbsp honey, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Toss potato wedges in the honey mustard mixture until evenly coated, then spread them in a single layer on the baking sheet.
4. Bake for 30–35 minutes, flipping halfway, until golden and crispy at the edges.

The magic here? The honey mustard glaze caramelizes into a sticky, savory-sweet crust while the insides stay fluffy—no fryer required.

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Cheddar and Chive Potato Wedges

These Cheddar and Chive Potato Wedges are crispy on the outside, fluffy on the inside, and loaded with sharp cheddar and fresh chives—a guaranteed crowd-pleaser for game day or weeknight dinners!

• 4 medium russet potatoes, scrubbed and cut into wedges
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh chives
• 1/4 cup sour cream (for serving, optional)

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss potato wedges with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated. Arrange in a single layer on the baking sheet.
3. Bake for 25 minutes, flipping halfway, until golden and crispy.
4. Sprinkle shredded cheddar cheese over the wedges and return to the oven for 3–5 minutes until melted.
5. Garnish with fresh chives and serve with sour cream if desired.

The melty cheddar and bright chives take these humble wedges to the next level—perfect for dipping or devouring straight off the tray!

Tip: For extra crispiness, soak the cut potatoes in cold water for 30 minutes before baking to remove excess starch.

Pesto Drizzle Potato Wedges

These golden potato wedges get a vibrant upgrade with a garlicky pesto drizzle—perfect for turning a simple side into something special.

Ingredients:

• 2 large russet potatoes, scrubbed and cut into 1-inch wedges
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tbsp lemon juice
• 1 tbsp grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss potato wedges with olive oil, garlic powder, smoked paprika, and salt until evenly coated. Arrange in a single layer on the baking sheet.
3. Bake for 30–35 minutes, flipping halfway, until crispy and golden brown.
4. While wedges bake, whisk pesto with lemon juice in a small bowl until smooth. Drizzle over warm wedges and sprinkle with Parmesan (if using).

The pesto’s herbal punch and the smoky paprika create a flavor bomb that’ll have everyone reaching for seconds. Tip: For extra crispiness, soak the cut potatoes in cold water for 10 minutes before baking, then pat dry thoroughly.

Balsamic Glazed Potato Wedges

These potato wedges are anything but basic—tossed in a sweet-tangy balsamic glaze and roasted to crispy perfection, they’re an irresistible side or snack.

Ingredients:

• 2 large russet potatoes, cut into 1-inch wedges
• 2 tbsp olive oil
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh rosemary (optional)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss potato wedges with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Arrange in a single layer on the baking sheet.
3. Bake for 25 minutes, flipping halfway, until golden and crisp.
4. Meanwhile, simmer 1/4 cup balsamic vinegar and 1 tbsp honey in a small saucepan over medium heat for 3–4 minutes, stirring often, until slightly thickened (it’ll coat the back of a spoon).
5. Drizzle glaze over the roasted wedges, sprinkle with 1 tbsp rosemary (if using), and toss gently. Return to the oven for 2–3 minutes to set the glaze.

The magic here? The glaze caramelizes into a sticky-sweet crust, balancing the smoky paprika and tender potato inside. Serve hot—they disappear fast!

Tip: For extra crispiness, soak the cut potatoes in cold water for 20 minutes before roasting (pat dry first!).

Conclusion

With 18 crispy, irresistible potato wedges recipes, there’s something here for every craving and occasion! Whether you like them spicy, cheesy, or perfectly seasoned, these recipes are sure to be a hit. Don’t forget to try your favorites, leave a comment below, and share this roundup on Pinterest so others can enjoy these golden delights too. Happy cooking!