Potato Wedges

This recipe for potato wedges should be on everyone’s rotation since it is quick, easy and universally loved!

The combination of crispy exterior and fluffy interior creates an irresistible side dish or snack that will disappear from your table in minutes.

What you will love about these potato wedges

The seasoning blend is full of flavor and you can prep these wedges in advance, or if you’re like me and you forgot, you can whip them up just 30 minutes before dinner.

All I know is, as soon as you bite into these crispy, well-seasoned wedges, you will be hooked!

You will inevitably add them to your list of regular “go-to” recipes, and you will be making them on nights when you want something a little more special than regular fries.

Ingredients for Potato Wedges

Russet Potatoes: For this recipe, you will want russet potatoes that are uniform in size and shape. Russets are ideal because their high starch content creates that perfect contrast between crispy exterior and fluffy interior. Look for potatoes that are firm, without any sprouts, green spots, or soft areas.

Olive Oil: The olive oil helps the wedges crisp up beautifully in the oven and helps the seasonings adhere to the potatoes. You can substitute with vegetable or canola oil, but olive oil adds a subtle flavor that enhances the final result.

Garlic Powder: Garlic powder provides an aromatic flavor that permeates the entire wedge. It’s preferable to fresh garlic for this recipe as it distributes more evenly and won’t burn during the high-heat roasting process.

Paprika: Regular paprika adds beautiful color and a subtle earthy flavor. If you want a bit of smokiness, you can use smoked paprika instead, which will give your wedges a more complex flavor profile.

Dried Oregano: This herb adds a Mediterranean note to the wedges and pairs beautifully with the garlic and paprika. Make sure your dried oregano is relatively fresh for the best flavor.

Salt and Black Pepper: Kosher salt and freshly ground black pepper are essential for enhancing all the other flavors. Don’t be shy with the salt – potatoes need plenty of seasoning to truly shine.

Cornstarch: A little cornstarch might not seem important, but it’s the secret to extra crispy exteriors. It absorbs moisture from the potato surface and creates that coveted crunch when baked.

Optional Ingredients

Parmesan Cheese: Grated parmesan adds a savory, umami quality to the wedges. Sprinkle it on during the last 5-10 minutes of baking for the best results.

Cayenne Pepper: If you enjoy a bit of heat, a pinch of cayenne pepper in your seasoning mix will give the wedges a pleasant kick without overwhelming the other flavors.

Fresh Herbs: After baking, a sprinkle of freshly chopped parsley, chives, or rosemary adds a pop of color and freshness to the finished dish.

How to make the crispiest Potato Wedges

Step 1- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup. If you don’t have parchment, you can lightly oil the baking sheet instead.

Step 2- Wash the potatoes thoroughly and pat them dry with a clean kitchen towel. It’s important to remove excess moisture to help the wedges crisp up properly.

Step 3- Cut each potato in half lengthwise, then cut each half into 3-4 wedges, depending on the size of your potatoes. Try to keep the wedges uniform in size so they cook evenly.

Step 4- Place the potato wedges in a large bowl and cover them with hot water. Let them soak for 10 minutes. This step removes excess starch and helps the wedges become crispier.

Step 5- Drain the potatoes thoroughly and pat them completely dry with paper towels or a clean kitchen towel. Any remaining moisture will create steam in the oven and prevent proper crisping.

Step 6- Return the dried wedges to a clean, dry bowl. Drizzle with olive oil and toss to coat evenly.

Step 7- In a small bowl, combine the garlic powder, paprika, dried oregano, salt, black pepper, and cornstarch. Sprinkle this mixture over the oiled potatoes and toss again until each wedge is evenly coated.

Step 8- Arrange the seasoned potato wedges on the prepared baking sheet, skin-side down, making sure they’re not touching or overlapping. This allows air to circulate around each wedge, helping them crisp up on all sides.

Step 9- Bake for 35-40 minutes, flipping the wedges halfway through cooking time. They should be golden brown and crispy on the outside, and easily pierced with a fork.

Step 10- Remove from the oven and let them rest for 5 minutes before serving. This brief rest allows the exterior to become even crispier as they cool slightly.

Tips

Soaking Is Key: Don’t skip the soaking step! This removes excess starch from the potatoes, which is crucial for achieving maximum crispiness.

Dry Thoroughly: After soaking, make sure to pat the potatoes completely dry. Any moisture left on the surface will create steam in the oven, resulting in soggy rather than crispy wedges.

Don’t Overcrowd: Arrange the wedges in a single layer with space between each piece. Overcrowding causes the potatoes to steam rather than roast, preventing them from getting crispy.

Skin-Side Down: Starting with the skin side down helps develop a sturdy base of crispness that persists even after flipping the wedges.

High Heat Is Your Friend: The high oven temperature is essential for developing a crispy exterior while maintaining a fluffy interior. Don’t be tempted to lower the temperature.

Substitutions

Sweet Potatoes: You can substitute sweet potatoes for a different flavor profile and nutritional boost. They won’t get quite as crispy, so consider increasing the cornstarch slightly.

Seasoning Variations: Feel free to experiment with different seasoning blends like Italian seasoning, Cajun seasoning, or even curry powder for an interesting twist.

Vegan Option: This recipe is naturally vegan, but if you’re using parmesan as a topping, you can substitute nutritional yeast for a similar umami flavor while keeping it plant-based.

What to serve with Potato Wedges

Dipping Sauces: Serve with a variety of dipping sauces like garlic aioli, ketchup, sriracha mayo, or honey mustard for a customizable experience.

Burgers: These wedges make the perfect side for any burger, from classic beef to veggie or turkey varieties.

Grilled Meats: Pair with grilled chicken, steak, or fish for a complete and satisfying meal.

Roasted Vegetables: Balance the meal with some roasted vegetables like broccoli, cauliflower, or brussels sprouts cooked on a separate sheet pan at the same time.

Storage, Freezing and Reheating

Storage Instructions: Store any leftover potato wedges in an airtight container in the refrigerator for up to 3 days. They will lose some of their crispness in storage but can be successfully reheated.

Reheating: For the best results, reheat the wedges in a 400°F (200°C) oven for 5-10 minutes until heated through and re-crisped. Avoid using the microwave, which will make them soggy.

Freezing: You can freeze the unbaked, seasoned potato wedges on a baking sheet until solid, then transfer to a freezer bag. Freeze for up to 3 months. Bake from frozen, adding about 5-10 minutes to the cooking time.

FAQ’s

Why aren’t my potato wedges getting crispy?

There are several potential culprits: the potatoes might not have been dried thoroughly after soaking, the oven temperature might be too low, the baking sheet might be overcrowded, or the wedges might be too large. Ensure the potatoes are completely dry before seasoning, use high heat, give each wedge space, and cut them to a uniform size.

Can I make these in an air fryer?

Absolutely! Air fry at 390°F (200°C) for about 15-20 minutes, shaking the basket halfway through. You may need to work in batches depending on the size of your air fryer.

Do I need to peel the potatoes?

No, the skin adds texture and contains nutrients. Just make sure to wash the potatoes thoroughly before cutting them.

What’s the best way to tell when potato wedges are done?

The exterior should be golden brown and crispy, and a fork should easily pierce through to the center with little resistance. If you’re unsure, remove one larger wedge and cut it in half to check for doneness.