Baked Potato Wedges Crispy
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  • Food: Baked Potato Wedges
  • Writer: Lizzie Green
  • Content-Type: Food Blog

Make some handmade, crunchy potato wedges. Yes. These potato wedges have the most impossible crispy, crackly exterior, and delicate, pillowy interior. Every time a need for French fries arises, they are the ideal homemade remedy.

Before baking, these wedges are liberally seasoned with pepper, garlic powder, and onion powder, which makes them completely, inexplicably delicious.

These potato wedges are much healthier than regular French fries since they are baked in heart-healthy olive oil rather than deep-fried in canola oil. They are as nutritious as fries can be.

Here’s how to make incredibly crispy potato wedges: Before baking, soak your raw potato wedges in hot water for 10 minutes.

The potatoes’ starch is partially released during this process, allowing them to absorb moisture and produce crisp exteriors and moisture inside.

Baked Potato Wedges Yum
Food: Baked Potato Wedges (Source: Dinner at the Zoo)

In reality, using this technique gives the outsides the appearance of having two crisp layers. It has magic.

Granted, if you’re in a rush, you could skip the soaking stage, but your potato wedges won’t be as good. (I’ve attempted.) For this little trick, we owe a debt of gratitude to the brainiacs of America’s Test Kitchen.

Making the Best Potato Wedges: A Few Tips

Start with good Russet potatoes, preferably organic, as they are among the produce items on the “dirty dozen” list with the highest pesticide residue levels. Check for the firm, smooth potatoes. About four medium potatoes are required.

For consistent baking, cut the potatoes into equal-sized slices. Below are the instructions. When cutting the quartered potatoes into wedges, the final cuts are the most crucial.

The potatoes should soak for ten minutes. Although I’ve used hot tap water, readers have cautioned that pipes can introduce contaminants into hot water, so it may be preferable to use water that has been warmed on the stove or in a teapot. Warm it just enough so that it is warm to the touch but not boiling.

Add a lot of black pepper, garlic powder, and onion powder to the food. Potatoes, garlic, and onion powder work well, adding a more nuanced yet delicate flavor.

They have been a part of my recipes for hash browns, roasted breakfast potatoes, and mashed potatoes.

Spread the potatoes out evenly so that each wedge has a flat surface facing the pan. To fit them all, you’ll need a real half-sheet pan. In the absence of one, you’ll have to distribute them between two pans.

halfway through baking, turn. This takes a little time, but it’s necessary to get all the sides to be evenly golden and crispy. With a spatula, you should be able to turn several wedges at once. Then, move them about a little to get them back into an even layer.

Do not remove them from the oven too soon. They ought to be richly golden. Or else, crispy potato wedges!

If you want extra points for the presentation, add some parsley. Don’t forget the ketchup, either. Or whatever else takes your fancy, such as cheese sauce, mayonnaise, or mustard.

Ideas for Serving Potato Wedge

With ketchup, mayonnaise, or aioli, potato wedges make a tasty snack on their own or as a meal. Alternatively, serve them alongside:

  • Burgers: The sweet potato and black bean vegetable burgers are a must-try.
  • Chili: Either butternut chipotle chili or my favorite vegetarian chili.
  • Falafel: Add handmade, crispy falafel to salads or sandwiches. Just be sure to soak your chickpeas four to twenty-four hours in advance.
  • Sandwiches made using grilled cheese: Balsamic-roasted veggie-stuffed grilled cheese is one of my favorites.
  • Classic mac and cheese made on the stovetop or creamy vegan mac and cheese.
    recipe for baked potato wedges Additional Potato Recipes

Baked Potato Wedges

20 minutes for preparation

1 hour to cook

1 hour 20 minutes in total

Serving: 4-serving

These incredibly crispy baked potato wedges are a crowd favorite! This recipe is simple and consistently produces delicious results. whenever you have a longing for French fries, make these potato wedges! The recipe makes six servings.


  • 2 pounds Russet potatoes (6 smallish or 4 medium), scrubbed clean (I didn’t peel mine)
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon fine sea salt
  • Freshly ground black pepper
  • 2 tablespoons finely chopped fresh parsley, optional


Baked Potato Wedges
Food: Baked Potato Wedges (Source: Dinner at the Zoo)
  1. To make cleanup simple, like a big, rimmed baking sheet with parchment paper and preheat the oven to 400 degrees Fahrenheit.
  2. You will end up with 8 wedges per potato if you cut each in half lengthwise, then in half again to form quarters, and then each quarter in half lengthwise on the diagonal to make two wedges. Make sure the wedges are around the same thickness and size.
  3. Put the sliced potatoes in a big dish and pour hot water over them (I used hot water from the tap, but others have suggested that pipes can leach impurities into hot water, so it may be best to use cool tap water that has been heated on the stove). Give them ten minutes to soak.
  4. With a lint-free tea towel, gently pat the potatoes dry after draining. On the preheated pan, arrange the potato wedges and drizzle with the olive oil. Add generous amounts of salt, pepper, onion powder, garlic powder, and onion powder to the top.
  5. Once the potatoes have been thoroughly mixed with the oil and seasonings, place them in straight columns across the pan with the cut sides of each wedge towards the pan. (You’ll need to use two pans for this recipe if they don’t all fit in one; divide them equally among them, then rotate the pans when you flip the potatoes halfway through baking. Keep an eye on them while they bake because they might be finished sooner than shown here.)
  6. After 30 minutes of baking, turn the wedges over (use a spatula and you should be able to flip several at a time). Return the pan to the oven after spreading them out evenly.
  7. Bake for an additional 25 to 30 minutes, or until the wedges are deeply brown, crisp, and readily pierced with a fork (the fries near the outside of my pan were done at 25, so I removed them and put the pan back in the oven for 5 more minutes to finish off the rest).
  8. If using, garnish with parsley and serve hot.


  • CHANGE IT UP: You can make delicious cheddar fries out of these potato wedges. Once they’re done baking, sprinkle generously with shredded cheddar cheese. Return them to the oven and bake for 5 to 10 minutes, until golden and bubbly on top. Before serving, I like to top them with green onions that have been thinly sliced.