Crispy Potato Wedges – Golden, Crunchy & Oven-Baked

If you’re craving a side dish that’s crunchy on the outside, fluffy on the inside, and full of savory flavor, these Crispy Potato Wedges are your answer. Whether you’re pairing them with burgers, serving them at a game-day gathering, or just want a snack that hits the spot, these wedges deliver restaurant-style crispiness right from your oven.

Inspired by classic steakhouse fries but easier to make at home, these wedges use simple seasonings and a foolproof baking method to get that perfect crunch—no deep frying required. With just a few pantry ingredients, you can turn basic potatoes into a crave-worthy side the whole table will love.

Ingredients Overview

Great potato wedges start with the right ingredients. Each component plays a role in texture, flavor, and crispiness.

Main Ingredients

• Russet Potatoes: High starch and low moisture make these the best choice for ultra-crispy edges. Yukon Golds can also work for a creamier interior.

• Olive Oil: Helps the wedges brown and crisp up in the oven. Use a good-quality oil for best flavor.

• Garlic Powder & Onion Powder: Add savory depth without burning in the oven.

• Paprika (or Smoked Paprika): Adds color and subtle warmth. Smoked paprika gives a nice BBQ-style flavor.

• Salt & Black Pepper: Essential for flavor—season generously.

• Cornstarch or Semolina (Optional but Recommended): Creates a thin coating that enhances crunch.

Optional Additions

• Parmesan Cheese: Sprinkle on in the last few minutes of baking for a cheesy crust.

• Fresh Herbs (Parsley, Rosemary): For brightness and aroma.

• Cayenne or Chili Powder: If you like a spicy kick.

Ingredient Tips & Substitutions

• No Russets? Use Yukon Golds, but soak them longer and bake a bit longer for crispier edges.

• Oil-Free Version: Use an air fryer or very lightly mist with cooking spray.

• Gluten-Free: Naturally gluten-free—just make sure your seasonings are certified GF.

Step-by-Step Instructions

These wedges are simple to make and don’t require fancy equipment—just a sharp knife, a bowl, and a baking sheet.

1. Cut the Potatoes

Scrub and dry the potatoes. Cut each in half lengthwise, then cut each half into 3–4 wedges, depending on size. Aim for even thickness so they cook uniformly.

2. Soak for Crispiness

Place the wedges in a large bowl of cold water and let them soak for at least 30 minutes (or up to 1 hour). This step draws out excess starch, helping them crisp up better in the oven.

Drain and pat the wedges completely dry with a clean towel or paper towels.

3. Season and Coat

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

In a large bowl, toss the dry potato wedges with:

• 2–3 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 tablespoon cornstarch or semolina (optional)

Toss until the wedges are evenly coated.

4. Arrange on Baking Sheet

Spread the wedges out in a single layer, cut-side down. Make sure they don’t touch—spacing is key for crisp edges.

5. Bake Until Golden

Bake for 20 minutes, then flip each wedge with tongs or a spatula.

Return to the oven for another 15–20 minutes, or until deep golden and crispy on the edges. Time may vary based on your oven and potato size.

6. Finish and Serve

Remove from the oven and sprinkle with a bit more salt, chopped herbs, or grated Parmesan if desired. Serve hot.

Tips, Variations & Substitutions

These potato wedges are a perfect blank canvas for creative twists. Try some of these ideas:

Flavor Boosters

• Garlic Parmesan: Toss wedges with minced garlic and shredded Parmesan in the last 5 minutes of baking.

• Smoky BBQ: Add brown sugar and smoked paprika for a sweet-smoky rub.

• Spicy Cajun: Use Cajun seasoning instead of standard spices.

Cooking Tips

• Always soak and dry your potatoes—this single step makes a major difference in crispiness.

• Use convection if your oven has it—it helps dry out moisture faster for extra crunch.

• Don’t overcrowd the pan—use two baking sheets if needed.

Air Fryer Variation

Cook at 400°F for 20–25 minutes, flipping halfway. Spray lightly with oil for best results.

Serving Ideas & Occasions

These wedges are as versatile as fries and even more flavorful. Serve them with:

• Burgers or sandwiches

• Grilled chicken or steak

• Loaded with cheese, bacon, and sour cream for a pub-style appetizer

• Dipping sauces: ketchup, ranch, aioli, or sriracha mayo

They’re perfect for casual dinners, parties, cookouts, or game day spreads.

Nutritional & Health Notes

These wedges are baked, not fried, making them a lighter option than restaurant fries. Russet potatoes offer potassium, vitamin C, and fiber, especially if you keep the skins on.

To reduce fat:

• Use less oil or opt for an air fryer.

• Skip cheese and serve with a Greek yogurt-based dip.

A typical serving has around 200–250 calories depending on oil and toppings.

FAQs

Q1: Why do I need to soak the potatoes?

A1: Soaking draws out excess starch, which prevents soggy interiors and encourages crisp edges when baked.

Q2: Can I make these ahead of time?

A2: Yes—soak and dry the wedges in advance, then store in the fridge for up to 8 hours. Bake just before serving for maximum crispiness.

Q3: Can I freeze potato wedges?

A3: You can freeze uncooked, parboiled wedges. Bake straight from frozen at 425°F for 30–35 minutes.

Q4: What’s the best dipping sauce?

A4: Classic ketchup is always a win, but garlic aioli, spicy mayo, or honey mustard make great pairings too.

Q5: My wedges didn’t get crispy—what happened?

A5: Likely culprits: they were too crowded, not dried well after soaking, or the oven wasn’t hot enough. Try increasing the temp or spacing out more.

Q6: Can I use sweet potatoes?

A6: Yes! Sweet potatoes work great but take slightly less time and won’t get quite as crispy due to higher moisture content.

Q7: Are these gluten-free?

A7: Yes—as long as your seasoning and cornstarch are certified gluten-free, this recipe is naturally gluten-free.

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