Name: Crispy Potato Wedges Recipe
Prep time: 15 min
Cook time: PT-491152H31M27S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 medium Russet or Yukon gold potatoes; 3 tbsp olive oil; 1 tsp garlic powder; 1 tsp paprika; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp cornstarch; Optional: 1 tsp dried herbs (rosemary, oregano, or thyme); Optional: 2 tbsp grated Parmesan or 1/2 tsp chili flakes

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Crispy Potato Wedges are one of my favorite go-to sides when I want something golden, crunchy, and satisfying. These thick-cut, oven-roasted potatoes have a fluffy interior and a perfectly seasoned crispy edge. I love dipping them into ketchup, garlic mayo, or even serving them next to a burger or roast dinner. They’re simple to make but feel like a treat every time.

Why You’ll Love This Recipe

I love this recipe because it gives me that perfect balance between soft and crispy without the need for deep frying. The wedges are coated with flavorful seasonings, and the oven does all the work—no flipping or frying mess. They’re also easy to scale up for a crowd or down for a quick snack. Crispy Potato Wedges Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet or Yukon gold potatoes
Olive oil
Garlic powder
Paprika
Salt
Black pepper
Cornstarch (for extra crispiness)
Optional: dried herbs (like rosemary, oregano, or thyme), grated Parmesan, or chili flakes for heat

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I scrub the potatoes clean and cut them into even wedges—usually 6–8 per potato depending on size.
I soak the wedges in cold water for 30 minutes to remove excess starch, then drain and pat them dry thoroughly.
In a large bowl, I toss the wedges with olive oil, garlic powder, paprika, salt, pepper, and cornstarch until evenly coated.
I arrange them in a single layer on the baking sheet, making sure they’re not crowded.
I roast them for 35–40 minutes, flipping halfway through, until golden and crispy.
I let them cool for a couple of minutes before serving—they crisp up more as they rest.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes (plus 30-minute soak)
Cook time: 35–40 minutes
Total time: Around 1 hour and 15 minutes

Variations

Sometimes I add grated Parmesan and fresh herbs in the last 10 minutes of baking for a cheesy-herb version. I’ve also used Cajun seasoning for a spicy twist or tossed the wedges in lemon zest and parsley for a bright finish. For a vegan cheesy taste, I sprinkle nutritional yeast before baking.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I spread them on a baking sheet and warm them in a 375°F oven for 10–15 minutes to bring back the crispiness. Microwaving works in a pinch, but they lose some of that crunch. Crispy Potato Wedges Recipe

FAQs

Why soak the potatoes before baking?

I soak them to remove excess starch, which helps them crisp up better in the oven. It’s worth the extra step.

Can I skip the cornstarch?

Yes, but I love how it adds a light coating that makes the wedges crispier. A small amount goes a long way.

What kind of potatoes are best?

I use russet potatoes for the crispiest edges and fluffy interior. Yukon golds work too and give a creamier bite.

How do I make them extra crispy?

I make sure the wedges are dry before seasoning, space them out on the pan, and use a hot oven. I sometimes even preheat the pan for an extra golden crust.

Can I air fry these?

Yes. I cook them in a preheated air fryer at 400°F for about 20–25 minutes, shaking the basket halfway through for even crisping.

Conclusion

Crispy Potato Wedges are one of my favorite sides to whip up when I want something easy, flavorful, and crowd-pleasing. They’re golden on the outside, soft on the inside, and packed with seasoning. Whether I serve them with burgers, chicken, or just on their own with a dipping sauce, they always disappear fast.