Crispy Potato Wedges Recipe | Golden, garlicky & irresistible

Say goodbye to soggy fries and hello to the BEST Potato Wedges Ever—golden, crispy, perfectly seasoned, and oven-baked to perfection. These wedges are thick-cut, crunchy on the outside, and fluffy and tender on the inside. With just a handful of pantry ingredients, you can whip up a batch that rivals any restaurant or fast-food favorite.

Whether you’re serving them as a game-day snack, burger side, or late-night craving fix, these wedges never disappoint. They’re easy to make, naturally gluten-free, and endlessly customizable with your favorite seasonings and dips.

Once you try these, you’ll never go back to frozen wedges again.

Ingredients Overview

Every component of these wedges contributes to their irresistible texture and flavor. Here’s what you’ll need:

• Russet Potatoes: The best choice for crispy, fluffy wedges. Their high starch content and firm texture crisp up beautifully in the oven.

• Olive Oil: Helps the potatoes roast evenly and adds richness. You can also use avocado or vegetable oil.

• Cornstarch: The secret to extra crunch. It creates a delicate, crisp coating without deep frying.

• Garlic Powder & Onion Powder: For bold flavor.

• Smoked Paprika: Adds color, depth, and a touch of smokiness.

• Salt & Pepper: Classic seasoning to finish.

• Optional Fresh Herbs: Toss with parsley or rosemary after baking for extra freshness.

Optional Dips

• Garlic aioli

• Chipotle mayo

• Ranch

• Ketchup or spicy ketchup

• Greek yogurt with lemon and dill

Ingredient Tips

• Leave the skin on for extra texture and rustic flavor.

• Cut wedges evenly so they roast at the same rate.

• Soaking is key—don’t skip it!

Step-by-Step Instructions

1. Prep and Soak the Potatoes

Wash and scrub 3–4 large russet potatoes. Slice each into 6–8 wedges, depending on size. Soak the wedges in cold water for at least 30 minutes (or up to 1 hour) to remove excess starch.

This is crucial for getting super crispy exteriors.

2. Dry and Season

Drain the wedges and pat them very dry with a clean towel. Moisture is the enemy of crispiness!

In a large bowl, toss the wedges with:

• 3 tablespoons olive oil

• 1 tablespoon cornstarch

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

Toss until evenly coated.

3. Bake the Wedges

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.

Arrange the wedges cut side down in a single layer, leaving space between them for maximum airflow.

Bake for 35–40 minutes, flipping halfway through, until golden brown and crisp on all sides. If needed, broil for 2–3 minutes at the end for extra crunch.

4. Finish and Serve

Remove from the oven and sprinkle with flaky salt or fresh herbs.

Serve hot with your favorite dipping sauces.

Tips, Variations & Substitutions

• Don’t skip soaking: This removes excess starch and helps wedges get ultra crispy.

• Try sweet potatoes: For a sweeter, fiber-rich twist—just reduce the bake time slightly.

• Use different spices: Try Cajun seasoning, curry powder, or Italian herbs for new flavor profiles.

• Make them spicy: Add cayenne, chili powder, or hot paprika for heat.

Air Fryer Method

• Preheat air fryer to 400°F (200°C).

• Arrange wedges in a single layer.

• Cook for 18–22 minutes, shaking the basket halfway through.

Serving Ideas & Occasions

These Best-Ever Potato Wedges go with everything:

• Burgers, grilled chicken, or sandwiches

• As a side to steak or fried eggs

• Topped with cheese and bacon for loaded wedges

• Served in a snack platter with dips

• Perfect for movie nights, parties, or picnics

Make a double batch—they disappear fast.

Nutritional & Health Notes

These potato wedges are baked, not fried, which means:

• Lower in fat than traditional fries

• Naturally gluten-free and vegetarian

• Full of potassium, vitamin C, and fiber (especially if you leave the skin on)

For a lighter version:

• Use less oil (2 tbsp works fine)

• Skip cheese toppings

• Serve with Greek yogurt dip instead of mayo-based sauces

FAQs

Q1: Why soak the potatoes?

A1: Soaking removes excess starch from the surface of the potatoes, which helps them crisp up in the oven and prevents them from getting gummy or soggy.

Q2: Can I use other types of potatoes?

A2: Yes! Yukon Golds work well for a creamier interior. Red potatoes are firmer and less fluffy but still delicious. Russets give the crispiest result.

Q3: Why use cornstarch?

A3: Cornstarch creates a thin, crispy crust on the outside of the wedges. It’s the key to getting restaurant-style crunch without frying.

Q4: Can I make these ahead of time?

A4: Yes. Parbake the wedges for 25 minutes, then cool and refrigerate. Reheat in a 425°F oven for 10–15 minutes before serving to crisp them back up.

Q5: Can I make these in an air fryer?

A5: Absolutely. Air fry at 400°F for 18–22 minutes, flipping once halfway. They’ll be extra crispy and done faster than baking.

Q6: How do I reheat leftovers?

A6: Reheat in a 400°F oven or toaster oven for 8–10 minutes until hot and crispy again. Avoid microwaving—they’ll go soft.

Q7: Can I freeze potato wedges?

A7: Yes, but they’re best freshly baked. To freeze, parbake for 20 minutes, cool completely, and freeze in a single layer. Bake from frozen at 425°F for 20–25 minutes.

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