Oven-Baked Potato Wedges – Crispy Outside, Fluffy Inside

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Golden on the outside, fluffy on the inside, and seasoned to perfection—these crispy baked potato wedges are everything you want in a side dish. They’re oven-roasted, not fried, yet come out ultra-crispy thanks to smart techniques and the perfect seasoning blend. Whether you’re serving them with burgers, grilled meats, or as a snack with your favorite dipping sauce, these wedges are seriously addictive and taste like they came straight from a gourmet burger joint.

Bonus? They’re easy to make with pantry staples, kid-friendly, and way healthier than takeout fries.

Ingredients Overview

Let’s break down what makes these potato wedges the best ever—and how each ingredient plays its part in flavor and texture.

Russet Potatoes

  • The ideal potato for wedges: starchy, fluffy inside, and crisps beautifully on the outside.

  • Choose large, firm potatoes with smooth skin.

Oil

  • Use olive oil or avocado oil to help the seasonings stick and crisp the edges.

  • Don’t skimp! A good coating helps create that oven-fried texture.

Seasoning Blend

This is where the flavor magic happens:

  • Garlic powder – for savory depth

  • Paprika – adds color and a hint of smokiness

  • Salt and black pepper – essential for balance

  • Optional: onion powder, chili powder, or cayenne for a spicy kick

Cornstarch or Semolina (Secret Crispy Ingredient)

  • Just 1–2 teaspoons tossed with the potatoes before baking helps create a crispy crust.

  • A total game-changer for oven-roasted potatoes.

Fresh Herbs (Optional)

  • Add chopped parsley, chives, or rosemary after baking for an herbaceous finish.

Step-by-Step Instructions

These potato wedges come together with simple steps and bake up golden and crispy without deep frying.

1. Prep the Potatoes

  • Scrub 3–4 large russet potatoes (no need to peel).

  • Cut each potato in half lengthwise, then cut each half into 3–4 wedges (depending on size).

2. Soak (Optional but Highly Recommended)

  • Soak the wedges in cold water for 30 minutes to 1 hour.

  • This removes excess starch, helping them crisp better.

Drain and pat thoroughly dry with paper towels.

3. Season the Wedges

In a large bowl, toss the dry wedges with:

  • 2–3 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tsp paprika

  • 1 tsp salt

  • ½ tsp black pepper

  • Optional: ½ tsp onion powder or chili powder

  • 1–2 tsp cornstarch (or semolina) for extra crispiness

Use clean hands to ensure every wedge is fully coated.

4. Arrange on Baking Sheet

  • Line a large baking sheet with parchment paper or foil.

  • Place wedges cut-side down in a single layer, not touching.

For extra crisp edges, use a wire rack on top of the baking sheet.

5. Bake

Preheat oven to 425°F (220°C).

Bake for 35–40 minutes, flipping halfway through.

They should be golden brown and crisp on the outside and tender inside.

6. Finish & Serve

  • Sprinkle with fresh herbs or grated parmesan, if desired.

  • Serve hot with dipping sauces: ketchup, ranch, aioli, or spicy mayo.

Tips, Variations, and Substitutions

Tips for Ultra-Crispy Wedges

  • Soaking is key for removing starch and preventing soggy edges.

  • Dry thoroughly before seasoning.

  • Don’t overcrowd the pan—space = crispness.

  • Cornstarch is the magic dust for golden, crunchy outsides.

Flavor Variations

  • Parmesan Garlic: Toss hot wedges with ¼ cup grated parmesan and 1 minced garlic clove.

  • Spicy Cajun: Use Cajun seasoning instead of paprika.

  • Lemon Herb: Finish with lemon zest, parsley, and a squeeze of juice.

Substitutions

  • Sweet Potatoes: Works great—bake at 400°F and reduce time slightly.

  • Avocado Oil: High smoke point and rich flavor alternative to olive oil.

  • Gluten-Free: Cornstarch is naturally GF. Avoid semolina if sensitive.

Serving Ideas & Occasions

These potato wedges are perfect for:

  • Burger night

  • BBQs and cookouts

  • Game day snacks

  • Kid-friendly dinners

  • Late-night cravings

Serve with:

  • Grilled or fried chicken

  • Turkey burgers

  • Veggie wraps

  • Dips like ranch, sriracha mayo, BBQ, or honey mustard

They also make a great base for loaded wedge nachos—add cheese, bacon, scallions, and sour cream!

Nutritional & Health Notes

These oven-baked wedges are:

  • Lower in fat than deep-fried fries

  • Rich in potassium and fiber from the potatoes

  • Made with heart-healthy oils

  • Easily adaptable to dairy-free, vegan, or gluten-free diets

Use less oil or an air fryer for an even lighter version.

Storage: Keep leftovers in the fridge up to 3 days. Reheat in the oven or air fryer to restore crispiness.

Frequently Asked Questions

1. Why soak the potatoes before baking?

Soaking helps remove excess surface starch, which keeps them from becoming gummy and allows them to crisp better during baking.

2. How do I get them crispy without frying?

  • Soak the potatoes

  • Dry thoroughly

  • Use cornstarch

  • Bake at high heat

  • Don’t overcrowd the pan

3. Can I make these in the air fryer?

Yes! Air fry at 400°F for 20–25 minutes, shaking halfway through. They turn out super crispy with even less oil.

4. What potatoes are best?

Russet potatoes are best for crispy outsides and fluffy interiors. Yukon Golds can also work but are slightly waxier.

5. How do I store and reheat leftovers?

Refrigerate in an airtight container. Reheat in a 400°F oven or air fryer for 5–8 minutes until hot and crisp again.

6. Can I make them ahead of time?

Yes. Soak and season the wedges in advance. Store covered in the fridge for up to 8 hours, then bake when ready.

7. What sauces go best with these wedges?

  • Garlic aioli

  • Ketchup

  • Chipotle mayo

  • Honey mustard

  • Sriracha ranch

  • Herbed sour cream

Tasty Recipes Card

Description:
These crispy baked potato wedges are golden, flavorful, and ultra-satisfying—perfect for a healthier side dish or snack. No deep fryer needed!

Ingredients:

  • 3–4 large russet potatoes

  • 2–3 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tsp paprika

  • 1 tsp salt

  • ½ tsp pepper

  • Optional: ½ tsp onion powder or chili powder

  • 1–2 tsp cornstarch (or semolina)

  • Fresh parsley or chives (for garnish)

Instructions:

  1. Scrub and slice potatoes into wedges.

  2. Soak in cold water 30–60 mins, then drain and pat dry.

  3. Toss wedges with oil, seasoning, and cornstarch.

  4. Arrange in single layer on baking sheet.

  5. Bake at 425°F for 35–40 mins, flipping halfway.

  6. Garnish and serve hot with favorite dips.

Notes:

  • Use sweet potatoes for variation.

  • Air fry at 400°F for 20–25 mins if preferred.

  • Add grated parmesan for extra flavor.

Details:
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Yield: 4 servings

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