Crispy Oven-Baked Potato Wedges: Easy Vegan Recipe with Air Fryer Option

Potatoes are the ultimate comfort food, versatile enough to star in any meal from breakfast hash to dinner sides. But if you’re tired of the same old fries, it’s time to level up with homemade potato wedges.

These aren’t just any wedges—they’re crispy on the outside, fluffy on the inside, and bursting with flavor from a simple garlic-paprika seasoning. Whether you’re feeding a family or snacking solo, this recipe delivers restaurant-quality results with minimal effort.

Best of all, it’s vegan, customizable, and works in both the oven and air fryer. Let’s dive into why these wedges will become your new go-to and how to make them perfectly every time.

Why Potato Wedges Are a Game-Changer

Potato wedges offer the best of both worlds: the satisfying crunch of fries with the heartiness of roasted potatoes. Unlike thin fries that can overcook easily, wedges hold their shape, allowing for a pillowy interior that soaks up seasonings while the edges crisp up beautifully.

They’re quick to prep—no peeling or parboiling required—and incredibly flexible. Swap spices for global flavors, like Cajun for heat or rosemary for herbiness.

Plus, they’re freezer-friendly, making them ideal for meal prep. In fact, data from the USDA highlights potatoes as a nutrient-dense food, providing potassium, vitamin C, and fiber when prepared healthily like this baked version.

This recipe skips the deep fryer, reducing oil use while keeping the taste indulgent.

Choosing the Best Potatoes for Wedges

Not all potatoes are created equal for wedges. Russet potatoes are the top choice because their high starch content creates that fluffy interior and crispy skin when baked.

Their thick skin crisps without sogginess, and they hold up well to seasonings. Yukon Gold potatoes are a close second, offering a buttery flavor and slightly waxy texture for even cooking.

For a twist, try sweet potatoes—they add natural sweetness and beta-carotene, boosting nutrition, according to Harvard Health. Avoid red potatoes, as their moisture leads to softer results.

Aim for medium to large spuds, about 6-8 ounces each, for uniform wedges.

Ingredients You’ll Need

This recipe serves 6 and comes together with pantry staples. You’ll need:

• 4 medium russet potatoes (about 2 pounds)
• 2 tablespoons olive oil (or avocado oil for higher smoke point)
• 4 garlic cloves, minced (or 2 teaspoons garlic powder)
• 2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• Optional: Grated vegan parmesan, fresh herbs like parsley for garnish

These simple ingredients pack a punch—garlic and onion powder build savory depth, while smoked paprika adds a subtle smokiness without overpowering. For variations, see below. Nutrition per serving: 137 calories, 22g carbs, 3g protein, rich in vitamin C and potassium (based on USDA data).

How to Cut Perfect Potato Wedges

Cutting is key to even cooking and maximum crispiness. Start by scrubbing 4 russet potatoes under cold water to remove dirt—leaving the skin on adds fiber and texture.

Pat dry. Place each potato on a cutting board and slice in half lengthwise.

Then, cut each half into 3-4 wedges at an angle, aiming for 1-inch thick pieces. The angled cut increases surface area for browning.

If potatoes vary in size, adjust cuts for uniformity. Pro tip: For extra crisp, soak cut wedges in salted ice water for 20-30 minutes to draw out excess starch, then dry thoroughly—a step whose science is explained by Serious Eats.

This step prevents gumminess.

Seasoning Your Wedges Like a Pro

Flavor is where these wedges shine. In a large resealable bag or bowl, toss the cut potatoes with 2 tablespoons olive oil, minced garlic, onion powder, smoked paprika, and salt.

Shake or stir until evenly coated—the oil helps seasonings adhere and promotes crisping via the Maillard reaction. For bolder twists:

• Cajun: Add cayenne and thyme.
• Italian: Swap paprika for oregano and basil.
• Sweet: Use cinnamon and nutmeg on sweet potatoes.

For an oil-free option, you can skip the oil, though the crispiness may be slightly reduced. Taste a small piece raw and adjust salt—potatoes need it for balance.

Oven-Baked Method: Step-by-Step

Preheat your oven to 425°F and line a large baking sheet with parchment or lightly grease with oil. Spread the seasoned wedges in a single layer, cut-side down, without overcrowding—space allows steam to escape for crispiness.

Bake for 35-40 minutes, flipping halfway with tongs. They’re done when fork-tender inside and golden-brown outside.

If edges brown too fast, tent with foil. This method yields consistent results, with the high heat drawing out moisture for that perfect texture, a method backed by baking science from King Arthur Baking.

Air Fryer Method for Extra Crisp

Air fryers cut time and oil while amplifying crunch. Prep as above, then preheat to 400°F.

Spray the basket with cooking spray and add wedges in a single layer (cook in batches if needed—some overlap is fine). Air fry for 15-20 minutes, shaking every 5 minutes for even cooking.

Check at 15 minutes; extend to 25 if thicker. The circulating hot air mimics deep-frying but healthier, reducing fat by up to 75%, according to Air Fryer Academy.

Ideal for small kitchens or quick weeknights.

Tips for Ultra-Crispy Wedges Every Time

Achieve perfection with these proven hacks:

• Soak for starch removal: 20-30 minutes in ice water yields fluffier insides.
• Dry thoroughly: Pat with towels post-soak to avoid steaming.
• Don’t overcrowd: Trapped steam leads to sogginess—use two sheets if needed.
• High heat is key: 425°F ensures browning without drying out.
• Flip midway: This ensures even exposure to heat.
• Experiment with oil: Avocado oil handles heat better than olive.

For a vegan parmesan topping, sprinkle your favorite brand post-bake for a cheesy flair without dairy.

Troubleshooting Common Wedge Woes

Even pros hit snags—here’s how to fix them:

• Soggy wedges? This is likely caused by overcrowding or skipping the drying step. Space them out and pat them dry next time.
• Uneven cooking? This happens when potato sizes vary. Cut them uniformly and rotate the pan halfway through.
• Burnt seasonings? Garlic can scorch easily. Use garlic powder if baking for a long time, or lower the oven temperature to 400°F.
• Not crispy enough? Increase the baking time or try the soaking method. The air fryer often outperforms the oven for crispiness.

These tweaks, backed by culinary testing from Food Network, ensure success.

Serving Ideas and Dipping Sauces

These wedges pair with anything—serve alongside veggie burgers, easy vegetarian fajitas, or chickpea tuna melts. Try these dips:

• Classic ketchup or mustard
• Vegan ranch: Creamy and tangy
• Spicy Sriracha mayo
• Homemade nacho cheese for loaded vibes

For meals, make them a side for one-pan vegan enchiladas or loaded nachos. They complement vegan meatloaf beautifully, adding crunch to hearty dishes. Check our vegan ranch recipe for the perfect dip.

Storage, Freezing, and Reheating

Make ahead: Cut wedges up to 2 days early, store in cold water in the fridge. Cooked leftovers keep in an airtight container for 2-3 days.

For freezing: Cool completely, freeze on a sheet for 1 hour, then bag for up to 3 months. Reheat in a 350°F oven or air fryer for 10-15 minutes, flipping halfway—microwaving makes them soggy.

This preserves crispiness, per storage guidelines from the FDA.

Conclusion

These potato wedges prove that simple ingredients can create extraordinary results. With just a bit of prep and the right technique, you’ll have a crowd-pleasing side that’s healthy, vegan, and versatile.

Experiment with flavors, share with loved ones, and enjoy the satisfaction of homemade crunch. Happy cooking!