Crispy Potato Wedges Recipe | Golden, garlicky & irresistible
Extra crispy, golden-brown potato wedges that are soft on the inside and perfectly seasoned on the outside. Baked, not fried, and incredibly easy to make.
- Prep Time: 15 minutes (plus soaking time)
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Ingredients
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3–4 large russet potatoes, cut into wedges
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3 tbsp olive oil
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1 tbsp cornstarch
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp smoked paprika
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1 tsp salt
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1/2 tsp black pepper
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Optional: fresh parsley or rosemary for garnish
Instructions
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Soak potato wedges in cold water for 30–60 minutes. Drain and pat completely dry.
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Toss wedges with oil, cornstarch, and seasonings until well coated.
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Arrange on a lined baking sheet in a single layer, cut side down.
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Bake at 425°F (220°C) for 35–40 minutes, flipping halfway.
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Optional: Broil 2–3 minutes for extra crispiness.
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Garnish with herbs and serve hot with your favorite dips.
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Notes
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Best served fresh but can be reheated in the oven or air fryer.
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Try different spice blends for variety.
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Leave the skin on for extra texture and nutrients.