Crispy Baked Potato Wedges

These crispy baked potato wedges are golden and crunchy outside, soft and fluffy inside, just like the ones from a restaurant. The difference is they're baked in the oven, not deep fried. A quick soak, a dry towel, the right seasoning and a hot pan make them extra crispy.

They make a great side dish for burgers, chicken and sandwiches, or a snack with your favorite dip.

Why This Recipe Works

• Russet potatoes have more starch and less water, so they bake up fluffy and crisp.
• Soaking in water removes extra surface starch that can make wedges gummy.
• Drying them well helps the outside crisp instead of steaming.
• A light coat of cornstarch gives an extra crunchy crust.
• A hot baking sheet starts the crisping as soon as the wedges touch it.

Quick Facts

• Prep time: 15 minutes (plus 30 minutes soaking, optional)
• Cook time: 35–40 minutes
• Total time: about 55 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

• 4 medium russet potatoes (about 2 lb / 900 g)
• 3 tablespoons olive oil or avocado oil
• 1 tablespoon cornstarch (optional, for extra crunch)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon dried oregano or Italian seasoning
• ¼ teaspoon black pepper
• ¼ cup (20 g) grated parmesan (optional)
• Fresh parsley to serve

Which Potatoes Are Best?

• Russet: Best for crispy outsides and fluffy insides.
• Yukon Gold: Creamier inside, slightly less crispy, with a buttery taste.
• Sweet potatoes: Work too, but they burn faster. Bake at 400°F and watch closely.

Step 1: Heat the Oven and Pan

Put a large rimmed baking sheet in the oven and heat to 425°F (220°C). A hot pan gives the wedges a crisp bottom right away.

Step 2: Cut the Wedges

Scrub the potatoes well. Leave the skin on for color and crunch. Cut each potato in half lengthwise, then cut each half into 3–4 wedges. Try to make them the same size so they cook evenly.

Step 3: Soak (Optional but Helpful)

Put the wedges in a bowl of cold water for 30 minutes. You'll see the water get cloudy. That's extra starch coming off.

No time? Rinse them well under cold water instead.

Step 4: Dry Very Well

Drain the wedges and spread them on a clean kitchen towel. Pat them completely dry. Water makes potatoes steam, and steamed potatoes don't get crispy.

Step 5: Season

Put the dry wedges in a large bowl. Drizzle with oil and toss to coat. Sprinkle the cornstarch, salt, garlic powder, paprika, onion powder, oregano and pepper over them. Toss again until every wedge is evenly covered.

Adding oil first helps the seasoning stick.

Step 6: Bake

Carefully take out the hot baking sheet (use oven mitts). Line it with parchment, or brush it with a little oil. Spread the wedges cut side down in a single layer with space between them.

Bake for 20 minutes. Flip each wedge to the other cut side. Bake 15–20 minutes more, until deep golden and crispy, and a fork slides easily into the thickest part.

Want parmesan? Sprinkle it on during the last 5 minutes so it melts but doesn't burn.

Step 7: Serve

Let them rest 2–3 minutes on the pan; they get a little crispier as they cool. Sprinkle with parsley and a pinch of flaky salt. Serve hot.

Dipping Sauce Ideas

• Garlic aioli: ½ cup mayo, 1 grated garlic clove, 1 teaspoon lemon juice.
• Spicy mayo: ½ cup mayo plus 1–2 teaspoons sriracha.
• Ranch or blue cheese dressing.
• Ketchup mixed with a little hot sauce.
• Greek yogurt dip: yogurt, garlic, dill and lemon.

Air Fryer Potato Wedges

1. Prepare and season the wedges the same way (use 1½ tablespoons oil).
2. Air fry at 400°F (200°C) for 18–22 minutes, shaking the basket every 6–7 minutes.
3. Cook in batches if needed. A crowded basket makes soggy wedges.

Tips for Extra Crispy Wedges

• Dry them completely.
• Don't crowd the pan. Use two pans if needed.
• Use a hot pan.
• Flip once, not many times.
• Cut side down gives the most golden surface.

Common Problems

Soggy wedges. They were wet, crowded or underbaked. Dry well and give them space.

Burnt outside, raw inside. The wedges were too thick, or the oven runs hot. Cut thinner wedges or lower to 400°F and bake longer.

Seasoning fell off. Toss with oil first, then spices.

Stuck to the pan. Use parchment or oil the pan well.

Seasoning Variations

• Cajun: 1½ teaspoons Cajun seasoning instead of paprika and oregano.
• Ranch: 1 tablespoon dry ranch seasoning mix.
• Indian spice: Cumin, chili powder, turmeric and a pinch of chaat masala.
• Lemon herb: Rosemary, thyme and lemon zest after baking.

Storage and Reheating

Fridge: Keeps 3–4 days in an airtight container.

Reheat: Air fryer at 375°F (190°C) for 4–5 minutes, or oven at 425°F for 8–10 minutes. Avoid the microwave; it makes them soft.

Freezer: Freeze baked wedges on a tray, then move to a bag. Keeps 2 months. Reheat from frozen in the oven or air fryer.

Nutrition Estimate

Per serving (¼ of the recipe, without parmesan or dip):

• Calories: about 260
• Protein: about 5 g
• Carbohydrates: about 40 g
• Fiber: about 4 g
• Fat: about 10 g

FAQs

Should I peel potatoes for wedges?

No. The skin adds crunch, color and fiber. Just scrub it clean.

Why soak potato wedges?

Soaking removes extra starch so the outside crisps better and the wedges don't stick together.

Can I skip the cornstarch?

Yes. They will still be crispy, just a little less crunchy.

How thick should wedges be?

About 1 inch at the thickest part. Thicker wedges need more time.

Can I prepare them ahead?

Yes. Cut and keep them covered in cold water in the fridge for up to 24 hours. Dry well before baking.

What temperature is best?

425°F (220°C) gives the best balance of crispy outside and cooked inside.

More Recipes to Try

• Easy Air Fryer Snacks Without Cheese
• Crispy Baked Chicken Wings (coming soon)
• Air Fryer Frozen Sweet Potato Fries (coming soon)
• Browse all recipes

A Final Note

Soak, dry, season and bake on a hot pan with plenty of space. Follow those simple steps and your oven potato wedges will come out crispy and golden every single time.