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My recipe for Crispy Potato Wedges Recipe transforms your everyday potato wedge recipe into something extra special. Lightly tossed in a savory blend of seasonings, these thick wedges of potatoes are fluffy on the inside and ultra-crispy on the outside!
My baked potato wedges make the perfect side for burgers, chili dogs, chicken tenders, and all your favorite cookout foods!
Jump to:
- Crispy Potato Wedges
- Potato Wedges Ingredients
- How to Cut Potato Wedges
- How to Make Potato Wedges
- How to Make Air-Fried Potato Wedges
- Best Potato Wedges Tips
- How to Make Potato Wedges Crispy
- Recipe for Potato Wedges FAQ
- Dipping Sauces for Potato Wedges
- Potato Wedges Variations
- How to Freeze Crispy Potato Wedges
- How to Reheat Potato Wedges
- Easy Potato Side Dishes
- 📌 Pin it for later!
- Crispy Potato Wedges
Crispy Potato Wedges
I must admit when I walk through the deli section of my local grocery store, the first thing I smell is the potato wedges, and boy are they hard to walk away from! The good news is, it's easy to make your own crispy potato wedges at home that smells just as delicious and taste even better.
Skipping the frying oil and opting for oven-baked foods is a great way to make a dish more wholesome, but don’t worry, these potato wedges are still crisp, savory, and delicious!
I love the way my oven-baked potato wedges look piled high in a bowl on the dinner table (or, better yet, a picnic table!) with a dipping sauce on the side. You are not going to believe how quickly these crispy baked potato wedges come together in the oven. You can even make them in the air fryer!
Potato Wedges Ingredients
- Russet potatoes
- Olive oil
- Paprika
- Garlic powder
- Onion powder or dried green onion
- Salt
- Dried rosemary leaves (optional)
- Fresh parsley (optional)
- Freshly ground black pepper (optional)
The seasoning for my oven-baked potato wedges is just the right amount of garlicky flavor mixed with savory sea salt and sweet, smoky paprika. I know you and your family are going to love making this recipe again and again!
How to Cut Potato Wedges
The goal when cutting potatoes into wedges is to get roughly 8 pieces from each potato. Here's how I do it:
- Use a potato scrubber to wash the outside of the potato, but leave the skin on.
- Cut each potato in half lengthwise.
- Take the cut potato half and cut it in half again (you should have 4 wedges).
- Now, halve the remaining quartered pieces (this will equal 8 wedges).
How to Make Potato Wedges
- Rinse potatoes very well, but do not peel them. Cut each potato in half lengthwise, then cut each half again to make 4 wedges. Finally, cut those 4 pieces in half lengthwise to make 8 wedges.
- Soak the potato wedges in cold water for 10-15 minutes. While soaking, preheat oven to 400°F and line a large baking sheet with parchment paper.
- In a bowl, combine olive oil, salt, and all spices (except parsley). Drain the potatoes and dry them out with a tea towel or thick paper towel. Place them in the bowl with the spices, toss, and rub them with the seasoning until all potatoes are evenly covered. Arrange the coated potato wedges on the prepared baking sheet with the cut side on the paper. Do not overlap any potatoes or overcrowd the baking sheet.
- Bake 20 minutes, then turn them over using a spatula. Bake another 10-15 minutes until golden and crispy.
- Remove from the oven and sprinkle with fresh parsley. Let cool 5 minutes, then enjoy!
How to Make Air-Fried Potato Wedges
Air-fried potato wedges are another quick and easy way to get a delicious potato side dish on a table in no time! For this recipe, follow the ingredients and instructions portion of my recipe, but instead of baking them in the oven, try the air fryer:
- Preheat the air fryer to 400°F.
- Place potato wedges in the basket of the air fryer- try to leave a little space in between each potato (you don't want them piled on top of each other).
- Air fry the potatoes for 10 minutes.
- Open the air fryer, flip each potato wedge, and place it back in the fryer.
- Cook for an additional 5 minutes or until wedges are nice and crispy.
Best Potato Wedges Tips
- Soaking the Potatoes: Don’t neglect to soak the potatoes in cold water. This allows them to lose some of the starch and become crispy while baking. If you skip this step, they will not be as crispy.
- Make-ahead: If you want to cut the potato wedges ahead of time, you can prevent the cut potatoes from turning brown by soaking them in a bowl of cold water mixed with vinegar or lemon juice.
- The key to crispy potato wedges is to flip them only once. In order to do this, you must wait until the potatoes are golden in color and crispy and then flip them. This will be at the approximate 20-30 minute mark. Not a minute sooner!
- When purchasing potatoes, try to find ones roughly the same size.
- When cutting the potatoes into wedges, be sure to keep each wedge as uniform as possible so they bake evenly and within the same amount of time.
- For extra crispy potato wedges, use an air fryer!
How to Make Potato Wedges Crispy
- Always soak your potato wedges before baking them.
- After the potato wedges have soaked, pat them dry completely to remove access water.
- Make sure each piece of potato wedge is coated with a little bit of olive oil when tossing them with the seasoning blend.
- On the baking sheet, give space between each piece of potato wedge. If they are too close together, they will steam instead of roast.
- Only flip your potato wedges once in the oven! You want to let the potato wedges bake for about 20-30 minutes or until nice and golden brown before flipping them!
Recipe for Potato Wedges FAQ
Russet potatoes hold up the best for baking recipes. These potatoes are firmer, which means they can withstand the direct heat of the oven without becoming mushy. Avoid softer potatoes like fingerling, red, and Yukon gold.
Potato wedges should be soaked in cold water before baking. This method helps remove access starch from the potatoes, which will help make the potato wedges crispy in the oven!
Potato wedges can be cut ahead time, but be sure to soak them in a bowl of cold water until you are ready to use. This keeps the potatoes from browning. Be sure to put a little vinegar, salt, or lemon juice in the bowl with the potatoes while they soak.
Cooked potato wedges are best when stored in a sealed, airtight container in the refrigerator for up to 5 days.
This is a naturally gluten and grain-free recipe, perfect for people with gluten sensitivities to enjoy. As always, be sure to check each ingredient for proper food safety. Also, be mindful of any ingredients being used to serve or garnish the wedges, and to check the dipping sauces!
Dipping Sauces for Potato Wedges
The best sauce for dipping crispy baked potato wedges can be anything you like to dip your regular French fries in. A ranch is always a popular option, béarnaise sauce if you're feeling fancy, and a little salt, pepper, and malt vinegar is a classic.
Here is a quick recipe for a potato wedge dipping sauce I know you'll love. It's the perfect combination of sweet and tangy, and it comes together in no time at all!
- In a medium bowl, whisk together these ingredients until smooth:
- 1 cup mayonnaise
- ¾ cup ketchup
- 1 teaspoon Worcestershire sauce
- 1 Tablespoon sweet pickle relish
- few dashes of hot sauce (optional)
Potato Wedges Variations
Here are a few ways I like to serve crispy baked potato wedges when I have some extra time on my hands. For these variations, follow the same ingredients and instructions from the original recipe, but then add the following:
Philly Cheesesteak Fries
- Dice 2 medium green bell peppers and 1 medium onion and sauté in a skillet with just a little bit of olive oil over medium heat until the veggies have softened, about 5 minutes.
- Add 1 pound of ground beef to the veggie mixture and continue to cook until the beef is completely browned and cooked through.
- Season the beef and vegetable mixture with 1 teaspoon salt, 1 teaspoon pepper, ½ teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon chili powder.
- After the wedges have been baked, transfer wedges to a shallow baking dish and top them with the cheesesteak mixture and cover them with slices of provolone cheese.
- Place the fries under a broiler until the cheese is melted and bubbly, about 5 minutes.
Smothered BBQ Potato Wedges
For this variation, I like to use leftover BBQ pork, chicken, or smoked brisket to make these wedges.
- Dice one medium onion and sauté in a skillet with just a little bit of olive oil over medium heat until the onion has softened, about 5 minutes.
- Add shredded BBQ meat to the onion, I unusually use about 2 cups of shredded meat, or whatever I have left over.
- Add your favorite BBQ sauce to taste (I like there to be a good amount of BBQ sauce in the mixture, but it depends on how much meat you have- generally ½ to 1 cup of sauce).
- After the potato wedges have finished baking in the oven, transfer to a shallow baking dish and pour the BBQ mixture over the wedges.
- Sprinkle in 1 cup shredded pepper jack cheese and 1 cup shredded cheddar cheese.
- Place under a boiler until cheese is melted and bubbly, about 5 minutes.
- Garnish with chopped chives and a side of coleslaw!
How to Freeze Crispy Potato Wedges
Keeping homemade frozen potato wedges on hand is just like having a frozen bag of store-bought french fries in the freezer!
You can keep raw potato wedges in the freezer, but they are just going to take longer to reheat. Here's what I like to do:
- Bake the potato wedges according to recipe instructions.
- Allow wedges to cool completely. If you are in a hurry, you can place them on a baking sheet and place them in the freezer.
- Place frozen potato wedges in a freezer bag or airtight container.
- Label and date the outside of your container.
- Frozen potato wedges are best for up to 10 months.
How to Reheat Potato Wedges
- Preheat oven to 400°F.
- Place potato wedges on a large baking sheet, being sure to have some space between each wedge.
- Bake wedges for 10-15 minutes or until heated through, flipping half way through.
- If reheating frozen potato wedges, bake for 15-20 minutes, flipping half way through.
- While reheating, always be sure to keep an eye on your food!
Easy Potato Side Dishes
Try more of my Best Potato Recipes, plus more of my favorite Side Dishes for Hamburgers!
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Crispy Potato Wedges
Equipment
- Parchment paper
- 1 kitchen knife make sure it is nice and sharp
- 1 large bowl
- kitchen or paper towels
- 1 Cutting board
- oven
- 1 Whisk
- 1 spatula
Ingredients
- 6 medium russet potatoes
- ¼ cup olive oil
- 1½ teaspoons paprika
- 3 teaspoons garlic powder
- 1 teaspoon onion powder or dried green onion
- 2 teaspoons salt
- 2 teaspoons dried rosemary leaves optional
- freshly ground black pepper optional
Instructions
- Rinse potatoes very well, but do not peel them. Cut each potato in half lengthwise.6 medium russet potatoes
- Take the cut potato half and cut it in half again (you should have 4 wedges).
- Now, halve the remaining quartered pieces (this will equal 8 wedges).
- Soak the potato wedges in cold water for 10-15 minutes. While soaking, preheat oven to 400°F and line a large baking sheet with parchment paper.
- In a bowl, combine olive oil, salt, and all spices (except parsley). Drain the potatoes and dry them out with a tea towel or thick paper towel. Place them in the bowl with the spices, toss, and rub them with the seasoning until all potatoes are evenly covered.¼ cup olive oil, 1½ teaspoons paprika, 3 teaspoons garlic powder, 1 teaspoon onion powder or dried green onion, 2 teaspoons salt, 2 teaspoons dried rosemary leaves, freshly ground black pepper
- Arrange the coated potato wedges on the prepared baking sheet with the cut side on the paper. Do not overlap any potatoes or overcrowd the baking sheet. Bake 20 minutes, then turn them over using a spatula. Bake another 10-15 minutes until golden and crispy.
- Remove from the oven and sprinkle with fresh parsley. Let cool 5 minutes, then enjoy!
Notes
- Soaking the Potatoes: Don’t neglect to soak the potatoes in cold water. This allows them to lose some of the starch and become crispy while baking. If you skip this step, they will not be as crispy.
- Make-ahead: If you want to cut the potato wedges ahead of time, you can prevent cut potatoes from turning brown by soaking them in a bowl of cold water mixed with vinegar or lemon juice.
- The key to crispy potato wedges is to flip them only once. In order to do this, you must wait until the potatoes are golden in color and crispy and then flip them. This will be at the approximate 20-30 minute mark. Not a minute sooner!
- When purchasing potatoes, try to find ones roughly the same size.
- When cutting the potatoes into wedges, be sure to keep each wedge as uniform as possible so they bake evenly and within the same amount of time.
- For extra crispy potato wedges, use an air fryer following these instructions...
- Preheat air fryer to 400°F.
- Place potato wedges in the basket of the air fryer- try to leave a little space in between each potato (you don't want them piled on top of each other).
- Air fry the potatoes for 10 minutes.
- Open the air fryer, flip each potato wedge and place back in the fryer.
- Cook for an additional 5 minutes or until wedges are nice and crispy.
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