Let’s make homemade crispy potato wedges. These wedges are delightfully crisp on the outside and tender and pillowy inside — the perfect answer to a French fry craving.
They’re seasoned generously with garlic powder, onion powder, and black pepper before baking, creating a savory, irresistible flavor. Because they’re baked in olive oil instead of deep-fried, they’re a healthier alternative to traditional fries.
Secret to ultra-crispy wedges: soak the raw wedges in hot water for 10 minutes before baking. This releases surface starch and helps the potatoes retain moisture inside while developing a crisp exterior. If you skip this step, the wedges will still be good but not quite as crisp.
Tips to Make the Best Potato Wedges
Choose Russet potatoes — they have the right starch content for crisping. Look for firm, smooth potatoes; about four medium potatoes (roughly 2 pounds) is a good amount.
Cut wedges evenly so they bake at the same rate. Detailed cutting instructions are in the recipe below; aim for uniform thickness so every wedge finishes together.
Soak for 10 minutes in hot (but not boiling) water to remove excess surface starch and improve crispness. If you have concerns about hot tap water, warm water heated on the stove is fine.
Season well with garlic powder, onion powder, salt, and plenty of freshly ground black pepper — these spices boost potato flavor without overwhelming it.
Arrange wedges in a single layer with a flat cut side down so each wedge makes full contact with the pan. Use a large rimmed baking sheet; if they won’t fit, split them across two pans and rotate while baking.
Flip halfway through baking to encourage even browning and crisp edges. Use a spatula to turn several wedges at once and re-space them into a single layer.
Bake until deeply golden — don’t take them out too early. Finish with a sprinkle of chopped parsley for color, and serve with your favorite condiment.
Watch How to Make Potato Wedges
Potato Wedge Serving Suggestions
Serve wedges on their own with ketchup, mayonnaise, or aioli, or pair them as a side with:
- Burgers: wedges complement veggie or beef burgers alike.
- Chili: a hearty vegetarian or meat chili pairs well with crisp wedges.
- Falafel: wedges add a warm, starchy side to Mediterranean meals.
- Grilled cheese: classic or veggie-stuffed grilled cheese sandwiches are a cozy match.
- Mac and cheese: creamy mac and cheese with a crunchy potato side is a comfort-food win.
More Potato Recipes to Make
If you enjoy these wedges, try other baked potato favorites like crispy baked sweet potato fries, smashed potatoes, hash browns, or roasted potatoes for variety.
- Best Baked Potato
- Crispy Smashed Potatoes
- Delicious Crispy Hash Browns
- Perfect Roasted Potatoes
- Roasted Breakfast Potatoes
Please let me know how these potato wedges turn out for you! If you’d like, share a photo on social media with your own hashtag — I enjoy hearing how readers adapt and serve this recipe.
Print
Ultra Crispy Baked Potato Wedges
- Author: Kathryne Taylor
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
4.8 from 242 reviews
Everyone loves these ultra-crispy baked potato wedges. This recipe is straightforward and consistently successful. Make them whenever you want a comforting, crispy side. Recipe yields about 4 to 6 servings depending on appetite.
Ingredients
- 2 pounds Russet potatoes (about 6 smallish or 4 medium), scrubbed clean (peeling optional)
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons finely chopped fresh parsley, optional
Instructions
- Preheat the oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
- Cut each potato in half lengthwise, then in half again lengthwise to make quarters. Slice each quarter on the diagonal to create two wedges — about 8 wedges per potato. Aim for consistent thickness.
- Place the sliced potatoes in a large bowl and cover them with hot water. Let soak for 10 minutes to remove surface starch and improve crispness. If you prefer, heat water on the stove instead of using hot tap water.
- Drain and pat the potatoes dry with a lint-free towel. Transfer the wedges to the prepared pan, drizzle with olive oil, and sprinkle with garlic powder, onion powder, salt, and a generous amount of black pepper.
- Toss the wedges so they are evenly coated, then arrange them in a single layer with a flat cut side down. Use two pans if necessary to avoid overcrowding.
- Bake for 30 minutes, then flip the wedges with a spatula and re-space them into a single layer.
- Continue baking until the wedges are deeply golden, crisp, and tender when pierced with a fork, about 25 to 30 more minutes. Remove wedges that finish early to prevent overcooking the rest.
- Sprinkle with chopped parsley if desired and serve hot.
Notes
Recipe inspired by a similar crispy baked fries method.
Variations: Turn these into cheese wedges by topping with shredded cheddar after baking, then returning to the oven until the cheese is melted and bubbly. Finish with sliced green onions if you like.
Nutrition
Nutritional estimates are provided by an online calculator and should not replace professional advice.
- Category: Side Dish
- Method: Baked
- Cuisine: American