Introduction
These ultra crispy oven-baked potato wedges are the kind of side dish that turns a simple meal into a comforting favorite. With golden, seasoned exteriors and fluffy, tender centers, they strike that perfect balance of texture and flavor—crispy on the outside, soft on the inside, and packed with savory spice.
Whether you’re searching for a potato wedges recipe that delivers crunch without deep frying or need a versatile, family-friendly side, these oven-baked wedges are the answer. Ideal with burgers, sandwiches, roasted chicken, or even as a game-day snack, they’re easy to prep and always crowd-pleasing.
Ingredients Overview
Each ingredient in this recipe contributes to flavor, texture, or that signature crispness you want in a wedge.
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Russet Potatoes: These are the best choice for wedges. Their high starch content and low moisture make them perfect for crisp edges and fluffy interiors. You can also use Yukon Golds for a slightly creamier bite.
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Olive Oil: Helps coat the potatoes evenly and crisps the edges during roasting. A neutral oil like avocado or canola works too.
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Cornstarch (optional but highly recommended): Just a teaspoon or two helps create a golden, crunchy coating by absorbing moisture and promoting browning.
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Garlic Powder & Onion Powder: Build base flavor into the wedges without burning in the oven.
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Smoked Paprika: Adds a subtle smoky flavor and beautiful color.
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Salt & Pepper: Essential for seasoning both before and after baking.
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Fresh Parsley or Chives (for garnish): Adds color and a fresh finish.
Optional Additions:
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Grated Parmesan for a cheesy crust
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Cayenne or chili powder for a spicy version
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Dried herbs like rosemary, thyme, or oregano
Step-by-Step Instructions
This technique gives you crispy wedges without frying—and with just a few easy tricks, you’ll get that golden texture every time.
1. Preheat and Prep:
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Preheat your oven to 425°F (220°C).
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Line a large baking sheet with parchment paper or foil and lightly oil it.
2. Cut the Wedges:
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Scrub 2–3 large russet potatoes and cut each into 8–10 wedges. Try to keep them roughly equal in size for even cooking.
3. Soak the Potatoes (Key Step):
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Place wedges in a bowl of cold water and soak for 20–30 minutes.
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This removes excess starch, which helps them bake up extra crisp.
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Drain, rinse, and pat the wedges completely dry with a clean towel.
4. Season and Toss:
In a large bowl, combine:
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2 tbsp olive oil
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1 tsp garlic powder
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½ tsp onion powder
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1 tsp smoked paprika
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1–2 tsp cornstarch (optional but recommended)
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Salt & pepper to taste
Add the dry potato wedges and toss thoroughly to coat.
5. Arrange on Baking Sheet:
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Spread the wedges in a single layer, skin side down where possible.
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Leave space between each wedge to allow hot air to circulate and crisp them.
6. Bake Until Crisp:
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Bake for 35–40 minutes, flipping halfway through.
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Bake until golden, crispy on the outside, and fork-tender inside.
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For extra browning, turn on the broiler for the last 2–3 minutes—but watch closely!
7. Finish and Serve:
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Sprinkle with a little extra salt and garnish with chopped parsley or chives.
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Serve hot with dipping sauces like:
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Ketchup
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Garlic aioli
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Sour cream and chive
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Spicy mayo
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Tips, Variations & Substitutions
Pro Cooking Tips:
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Don’t skip the soak. This makes a huge difference in crispness.
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Use parchment paper or preheated baking sheets to prevent sticking and promote browning.
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Flip wedges carefully halfway through for even roasting.
Flavor Variations:
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Cheesy Garlic Wedges: Add grated Parmesan and minced garlic in the last 10 minutes of baking.
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Spicy Cajun Wedges: Toss with Cajun seasoning and a pinch of cayenne.
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Herb Wedges: Add dried thyme, rosemary, or Italian seasoning for a savory twist.
Dietary Modifications:
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Gluten-Free: Naturally gluten-free.
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Vegan: Use plant-based dips or seasoning blends.
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Low-Sodium: Adjust salt and rely on herbs or vinegar-based dips for flavor.
Serving Ideas & Occasions
These oven-baked wedges go with almost anything and suit nearly any meal or gathering:
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Family Dinners: Serve with grilled chicken, steak, or roasted vegetables.
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Burger Night: A great alternative to fries with veggie or beef burgers.
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Party Snacks or Appetizers: Pair with a variety of dips and set out as finger food.
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Weeknight Sides: Quick to prep, filling, and universally loved.
For a meal idea: Serve alongside a garlic herb aioli and a fresh garden salad or grilled protein for a simple but satisfying plate.
Nutritional & Health Notes
While potatoes often get a bad rap, these oven-baked wedges are a more balanced alternative to fried versions:
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Potatoes are a good source of fiber, potassium, and vitamin C.
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Baking instead of frying keeps calories and fat in check.
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Adding spices instead of sauces helps reduce sodium and sugar content.
To keep it lighter:
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Use less oil or opt for a cooking spray.
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Pair with a lean protein and salad for a balanced plate.
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Skip cheese toppings and go heavy on fresh herbs and spices.
FAQs
Q1: Why soak the potatoes before baking?
A1: Soaking removes excess surface starch, which helps the wedges crisp up better in the oven. It’s a simple step that makes a noticeable difference.
Q2: Can I skip the cornstarch?
A2: Yes, but it adds a subtle crispness by absorbing moisture. Without it, wedges will still be tasty but slightly less crunchy.
Q3: What’s the best type of potato for wedges?
A3: Russet potatoes are ideal due to their starchy texture and ability to crisp up while remaining fluffy inside.
Q4: Can I make these ahead of time?
A4: You can prep the wedges and soak them ahead. Store soaked, dried wedges in the fridge for up to 24 hours. Bake fresh for best texture.
Q5: How do I store and reheat leftovers?
A5: Store cooled wedges in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F for 10–12 minutes to regain crispness.
Q6: Can I make these in an air fryer?
A6: Absolutely. Cook at 400°F for 15–20 minutes, shaking the basket halfway through, until golden and crispy.
Q7: What’s a good dipping sauce for these wedges?
A7: Try classic ketchup, garlic aioli, spicy sriracha mayo, or ranch. For a fresh twist, mix Greek yogurt with lemon juice and herbs.
Print
Potato Wedges Recipe – Ultra Crispy Oven-Baked Wedges
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Crispy oven-baked potato wedges with golden edges and fluffy centers—an easy, seasoned side that pairs with everything from burgers to grilled meats.
Ingredients
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2–3 large russet potatoes
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2 tbsp olive oil
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1 tsp garlic powder
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½ tsp onion powder
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1 tsp smoked paprika
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1–2 tsp cornstarch (optional)
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Salt & pepper, to taste
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Fresh parsley or chives (for garnish)
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
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Cut potatoes into 8–10 wedges each. Soak in cold water for 30 minutes.
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Drain, dry completely, and toss with oil, cornstarch, and seasonings.
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Arrange in a single layer, skin side down if possible.
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Bake for 35–40 minutes, flipping halfway. Broil last 2–3 mins for extra crisp.
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Sprinkle with salt, garnish with herbs, and serve hot with your favorite dip.
Notes
Use russet potatoes for best crispiness. Don’t skip the soak for maximum crunch. Air fryer instructions in FAQs.
- Prep Time: 15 minutes (plus 30 min soak)
- Cook Time: 40 minutes
- Category: Side Dish, Snack
- Cuisine: American, Classic
Nutrition
- Calories: ~220 per serving