Crispy Baked Potato Wedges Recipe

Introduction

Crispy potato wedges are the perfect snack or side dish with a fluffy interior and a golden, crunchy exterior. Easy to make at home, they combine bold seasonings and a simple technique for irresistible results every time.

Ingredients

• 2 lbs Russet Potatoes
• 4 tablespoons Olive Oil
• 1 tablespoon Cornstarch
• 1 teaspoon Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Dried Oregano
• 1.5 teaspoons Salt
• 0.5 teaspoon Black Pepper
• Optional: 1/4 teaspoon Cayenne Pepper
• Optional: Fresh Parsley for garnish

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
2. Step 2: Wash the russet potatoes thoroughly under cold water and pat them completely dry. Leave the skin on for extra flavor and texture.
3. Step 3: Cut each potato into wedges by halving lengthwise, then cutting each half into quarters, and each quarter once more lengthwise to form even-sized wedges.
4. Step 4: For extra crispiness, soak the wedges in cold water for 30 minutes to an hour. Drain and dry them thoroughly with paper towels before proceeding.
5. Step 5: In a large bowl, toss the dry potato wedges with olive oil, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne if using. Make sure each wedge is evenly coated.
6. Step 6: Spread the seasoned wedges in a single layer on the prepared baking sheet. Avoid overcrowding to ensure they bake crisp instead of steaming.
7. Step 7: Bake the wedges for 25-30 minutes until golden brown and edges start crisping.
8. Step 8: Flip each wedge carefully and bake for another 15-20 minutes, until deeply golden and crispy on all sides.
9. Step 9: If desired, broil for 1-2 minutes at the end to add extra crispness, watching closely to prevent burning.
10. Step 10: Remove from the oven, let rest for a few minutes, garnish with fresh parsley if using, and serve hot with your favorite dipping sauces.

Tips & Variations

• Soaking wedges in cold water removes excess starch and helps achieve a crispier texture.
• Use smoked paprika for a deeper, smoky flavor or sweet paprika for milder taste.
• Try adding rosemary or thyme instead of oregano for a different herb profile.
• For a spicy twist, increase the cayenne pepper or add chili powder to the seasoning.
• Serve wedges with garlic aioli, ketchup, or your favorite dipping sauce to complement the flavors.

Storage

Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for 10-15 minutes or in an air fryer to restore their crispiness. Avoid microwaving, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for wedges?

While Russet potatoes work best for their high starch content and crispiness, you can use Yukon Gold or red potatoes. Just expect a slightly different texture and potentially less crispiness.

Do I have to peel the potatoes?

Peeling is optional. Leaving the skin on adds extra texture, flavor, and nutrients, making your wedges more rustic and wholesome.

Crispy Baked Potato Wedges Recipe

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★★★★★

4.7 from 124 reviews

These Crispy Potato Wedges are perfectly golden and crunchy on the outside with a fluffy interior. Made with Russet potatoes coated in olive oil, cornstarch, and a savory blend of spices, these wedges are baked to perfection in the oven. A simple technique of soaking the potatoes helps remove excess starch for extra crispiness. Garnished with fresh parsley, these wedges make a delicious snack or side dish that pairs excellently with your favorite dipping sauces.

• Author: Lily
• Prep Time: 15 minutes (including soaking time)
• Cook Time: 40-50 minutes
• Total Time: 55-65 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 2 lbs Russet Potatoes

Seasoning & Coating

• 4 tablespoons Olive Oil
• 1 tablespoon Cornstarch
• 1 teaspoon Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Dried Oregano
• 1.5 teaspoons Salt
• 0.5 teaspoon Black Pepper
• Optional: 1/4 teaspoon Cayenne Pepper

Garnish (Optional)

• Fresh Parsley, chopped

Instructions

1. Preheat Your Oven and Prepare a Baking Sheet: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking and ensure easy cleanup.
2. Wash and Prepare the Potatoes: Thoroughly wash the russet potatoes under cold running water to remove dirt. Do not peel, as the skin adds flavor and texture. Pat the potatoes completely dry with a kitchen towel or paper towels to eliminate excess moisture, which is crucial for crispiness.
3. Cut the Potatoes into Wedges: Cut each potato lengthwise into wedges by slicing the potato in half lengthwise, then cutting each half into quarters, and finally cutting each quarter lengthwise into wedges of roughly uniform size.
4. Soak the Potato Wedges (Optional but Recommended): Place the cut wedges in a large bowl filled with cold water and soak for at least 30 minutes, up to an hour. This step removes excess starch, enhancing crispiness. After soaking, drain and thoroughly pat dry the wedges.
5. Toss with Olive Oil and Seasoning: In a large bowl, combine the dried wedges with olive oil, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper if using. Toss well to coat all wedges evenly with the mixture.
6. Arrange Wedges on the Baking Sheet: Spread the seasoned wedges in a single layer on the prepared baking sheet, making sure not to overcrowd them to avoid steaming. Place wedges cut-side down to promote browning.
7. Bake in the Preheated Oven: Bake the wedges for 25-30 minutes until they start to turn golden and crispy around the edges.
8. Flip and Continue Baking: Carefully flip each wedge to ensure even cooking and bake for an additional 15-20 minutes until deeply golden brown and crispy on the outside while tender on the inside.
9. Check for Doneness and Crispiness: Test a wedge by piercing with a fork; it should be tender inside and crispy outside. Optionally, broil for 1-2 minutes to add extra crispiness, watching carefully to prevent burning.
10. Rest and Serve: Remove wedges from the oven and let them rest a few minutes on the baking sheet to crisp further. Garnish with chopped fresh parsley if desired and serve immediately with your favorite dipping sauces.

Notes

• Soaking potatoes removes surface starch and helps achieve maximum crispiness but can be skipped if short on time.
• Patting potatoes completely dry before seasoning is essential to avoid soggy wedges.
• Using cornstarch creates a light, crispy coating for extra crunch.
• Ensure wedges are in a single layer on the baking sheet to avoid steaming and promote crispness.
• Baking temperature of 400°F (200°C) is key to achieving a crispy exterior and fluffy interior.
• For a spicier option, add cayenne pepper to the seasoning mix.
• Fresh parsley adds color and freshness as a garnish but is optional.

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