Crispy Baked Potato Wedges: Golden, Crunchy, Foolproof Every Time

Few things beat a tray of Crispy Baked Potato Wedges—golden edges, fluffy centers, and a savory, garlicky crust that shatters at first bite. These oven-baked wedges deliver deep-fried crunch without the mess, and they’re weeknight easy. With a quick soak for extra fluff, a light cornstarch coating for crunch, and high-heat roasting, you’ll get perfectly crisp wedges every single time. Pair them with your favorite dipping sauce or tuck them beside burgers, roasts, and cozy mains.

Why You’ll Love Crispy Baked Potato Wedges

• Crispy-outsides, fluffy-insides: Simple techniques = potato shop perfection.
• Better-for-you bake: All the crunch, far less oil.
• Pantry-friendly: Potatoes + spices you already have.
• Foolproof method: Soak, coat, roast—done.
• Crowd-pleaser: Scales up easily for parties, game day, or family dinners.

Ingredients:

• 2 ½ lb Russet potatoes (about 4 large), scrubbed
• 3 tbsp olive oil (or avocado oil)
• 1 ½ tbsp cornstarch (key for crispness)
• ½ tsp baking powder (optional for extra lift)
• 1 ¼ tsp kosher salt, plus more to finish
• ¾ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika (or sweet paprika)
• ¼ tsp cayenne (optional)
• 2 tbsp finely grated Parmesan (optional, for savory crust)
• 2 tbsp chopped parsley or chives, for serving
• Flaky sea salt, to finish
• Dip ideas: ketchup, spicy mayo, ranch, honey-mustard, or garlic-herb yogurt

Step-by-Step Instructions

1. Preheat & pan: Heat oven to 450°F (232°C). Place two rimmed baking sheets inside to preheat (hot pans = instant sizzle).
2. Cut wedges: Halve each potato lengthwise, then cut each half into 3–4 even wedges (8–10 wedges per potato depending on size).
3. Soak: Add wedges to a big bowl of very cold water and soak 15–30 minutes (removes surface starch = crisper edges).
4. Dry well: Drain and pat dry thoroughly with clean towels—moisture is the enemy of crisp.
5. Seasoning mix: In a large bowl, whisk cornstarch, baking powder, salt, pepper, garlic powder, onion powder, paprika, cayenne, Parmesan (if using). Toss in wedges to lightly coat.
6. Oil + toss: Drizzle in olive oil and toss until every wedge looks glossy and evenly coated.
7. Pan & spacing: Carefully remove hot sheets. Line with parchment. Arrange wedges cut side down with space between (no crowding).
8. Roast: Bake 18–20 minutes, flip (use a thin spatula), then roast another 12–15 minutes until deeply golden and crisp.
9. Finish: Shower with flaky salt and herbs. Serve hot with your favorite dips.

How to Serve Crispy Baked Potato Wedges

These wedges carry big, savory flavor and craveable crunch, so lean into contrast. Serve them piping hot with a duo of sauces—think classic ketchup plus a creamy herb yogurt (Greek yogurt, lemon, dill, salt, pepper, and a touch of garlic). For something bold, whisk mayo with sriracha and a splash of lime for a spicy mayo that cuts through the richness.

For a game-day spread or burger night, set up a wedge bar: bowls of shredded Parmesan, minced chives, crumbled bacon, everything bagel seasoning, and a lemon-pepper sprinkle. Guests can toss and top their own portion. If you’re plating a weeknight dinner, wedges love protein-forward mains and creamy sides: grilled chicken, steak bites, or a crisp salad with tangy vinaigrette to balance the golden edges.

Comfort combo ideas:

• Learn more about ultra-cozy pairings like this creamy baked mac and cheese
• Don’t miss our creamy broccoli cheddar soup
• Check out a restaurant-style chicken alfredo pasta

Serving for brunch? Add fried or poached eggs and a herby hollandaise drizzle. As a party appetizer, slice wedges smaller (into “steak fry” size) and serve in paper cones with lemon wedges and aioli. The finishing touch is always a bright pop—a squeeze of lemon, a shower of parsley, or a dusting of smoked paprika right before serving to wake up the flavors.

How to Store Crispy Baked Potato Wedges

Cool correctly: Spread leftovers on a wire rack so steam escapes and the bottoms don’t sog. Once cool, move to an airtight container.

Refrigerate: Up to 4 days. For best texture, reheat using dry heat (not the microwave):

• Air fryer: 375°F (190°C) for 5–7 minutes, shaking once, until crisp.
• Oven: 425°F (220°C) for 8–12 minutes on a wire rack set over a sheet.
• Skillet: Medium heat with a teaspoon of oil; cook a few minutes per side.

Freeze (meal prep): Wedges freeze well if you parbake:

1. Roast wedges just until pale-golden and barely tender (about 15–18 minutes). Cool completely.
2. Freeze in a single layer until solid, then bag and keep up to 2 months.
3. Bake from frozen at 450°F (232°C) for 15–20 minutes until deeply crisp, flipping once.

Reviving soggy wedges: If they lost crunch, toss lightly with ½ tsp oil + pinch cornstarch, then re-crisp in a hot air fryer or oven. Finish with flaky salt and fresh herbs to brighten.

Sauce storage: Store dips in separate containers; most mayo- or yogurt-based dips keep 3–4 days. Stir and season with a squeeze of lemon before serving to refresh.

Tips to Make Crispy Baked Potato Wedges

• Choose Russets: Their high starch gives fluffy interiors and crisp shells. Yukon Golds work, but they’re creamier and slightly less crisp.
• Cold water soak: Removes excess surface starch so the wedges bake up with defined, crunchy ridges. Even a 10–15 minute soak helps.
• Dry like you mean it: Water = steam = soggy. Pat thoroughly.
• Cornstarch = crunch: A thin dusting creates that delicate crust; don’t overdo it or they’ll taste chalky.
• Baking powder boost: A tiny pinch introduces micro-bubbles for extra lift and crackle.
• Use hot pans & high heat: Preheated sheets + 450°F roast mimic a fry station.
• Don’t crowd: Give every wedge breathing room; use two sheets if needed.
• Flip once: When the bottoms are deeply golden; early flipping tears the crust.
• Finish boldly: Flaky salt, lemon zest, chopped parsley/chives, and a dash of vinegar or lemon right before serving wake everything up.
• Seasoning swaps: Cajun, taco, ranch, lemon-pepper, or za’atar all work beautifully—toss post-bake if blends are high in herbs to prevent scorching.

Variations of Crispy Baked Potato Wedges

• Garlic-Parmesan: Toss hot wedges with 1 tbsp melted butter, 1 grated garlic clove, ¼ cup Parmesan, and parsley.
• Cajun Heat: Use Cajun seasoning instead of paprika/garlic/onion; finish with green onions and a squeeze of lemon.
• Lemon-Pepper: Add lemon zest before roasting, finish with lots of cracked pepper and more zest.
• Smoky BBQ: Sprinkle with your favorite BBQ rub; serve with smoky chipotle mayo.
• Herb Ranch: Post-bake toss with dried dill, chives, parsley, and ranch powder.
• Loaded Wedges: Top with cheddar, bacon, and chives; return to oven 2–3 minutes to melt.
• Sweet Potato Wedges: Swap in sweet potatoes; lower temp slightly (425°F/220°C) and watch for faster browning.
• Chimichurri Wedges: Serve with bright chimichurri for herby, garlicky freshness.
• Salt & Vinegar: Toss hot wedges with malt vinegar and flaky salt right out of the oven.

FAQs

Q1: Do I have to peel the potatoes?
No—leave skins on for texture and nutrients. Just scrub well.

Q2: Can I skip the soak?
You can, but soaking improves crispness. If skipping, dry wedges extra thoroughly and don’t crowd the pan.

Q3: Why cornstarch?
It forms a micro-crust that crisps in dry heat—classic oven-fry trick.

Q4: Can I make these in the air fryer?
Yes. Air fry at 375°F (190°C) for 18–22 minutes, tossing halfway. Work in batches to avoid steaming.

Q5: My wedges are browning too fast—help!
Lower oven to 425°F (220°C) and move the sheet to a higher rack; tent loosely with foil if needed for the last few minutes.

Final Thoughts

Crispy Baked Potato Wedges are the ultimate low-effort, high-reward side. With a few smart steps—cold soak, cornstarch, hot pans—you’ll get restaurant-quality crunch at home. Keep this base recipe handy, then riff with your favorite seasonings and dips. Once you master the method, you’ll never miss the fryer.

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