Crispy Roasted Baked Potato Wedges

5 from 1 vote

Oven-baked potato wedges - potato wedges coated in a vibrant lemon and herb seasoning, then oven-roasted for a crispy outside and fluffy inside.

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Preheat the oven to 450° F and line a baking sheet with parchment paper or foil and set aside.
Slice the potatoes into wedges, approximately 8 per potato.
4 large russet potatoes
In a small bowl, whisk together the olive oil and seasonings.
3 Tablespoons olive oil, salt & pepper, ½ teaspoon garlic powder, 1 Tablespoon lemon pepper, pinch Red pepper flakes
Place the sliced potatoes into a large zip top bag and pour the mixture over the top. Seal and shake to evenly coat the potatoes.
Pour the potatoes onto the prepared baking sheet in an even layer.
Bake for 20 minutes, flip, and then bake another 15-20 minutes until golden and crispy.

Reheat in the oven at 350°F for about 15 minutes, or use an air fryer for 5 minutes at 350°F to keep them crisp.
Other potatoes like Yukon gold or red potatoes may be used.
No need to peel—leaving the skin on adds flavor and nutrients.
A mixture of oil and melted butter can be used.
Store leftovers covered in the fridge for up to 3 days.