Crispy Oven Baked Potato Wedges

The smell of these wedges baking takes me back to late nights with friends, gathered around the coffee table with a platter that vanished faster than we could refill drinks. I started making them when I realized restaurant fries were never quite crispy enough for my liking, and now they are the most requested side at every gathering. Something about that golden crunch and fluffy center makes people reach for just one more, every single time.

Last summer my sister claimed she hated potato wedges until she tried these, then proceeded to eat half the batch straight from the baking sheet while standing at the counter. Now she texts me every time she makes them, usually with a photo of her own golden batch and some variation about how they are gone before they even hit plates.

Ingredients

• Russet potatoes: Their high starch content creates that irresistible fluffy interior while developing the best crispy exterior
• Olive oil: Helps the seasonings cling and promotes even browning without making the wedges greasy
• Smoked paprika: Adds subtle depth and a gorgeous color that makes people think you spent way more effort than you did
• Garlic powder: Distributes garlic flavor evenly without burning like fresh garlic might at high heat
• Dried oregano: Brings an earthy herbal note that pairs beautifully with the smokiness
• Fresh parsley: A bright finishing touch that cuts through the richness and makes everything look restaurant worthy

Instructions

Get everything ready:

Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup

Cut your wedges:

Slice each potato in half lengthwise, then cut each half into 3 or 4 wedges so they cook evenly

Soak for extra crunch:

Submerge the wedges in cold water for 15 minutes, then drain and dry them completely with a clean towel

Season generously:

Toss the dried wedges with olive oil and all the seasonings until every piece is evenly coated

Arrange for maximum crispiness:

Spread the wedges in a single layer on the baking sheet, skin side down with space between each piece

Bake to golden perfection:

Bake for 20 minutes, flip each wedge carefully, then bake for another 15 to 20 minutes until they are deep golden with crisp edges

Finish and serve:

Sprinkle with fresh parsley and Parmesan if you like, then serve immediately while they are at their crispiest

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These wedges have become my go to when I need to feed a crowd without spending hours in the kitchen. There is something universally comforting about them that turns a simple dinner into a gathering.

The Soaking Secret

Soaking potatoes removes excess surface starch, which is the scientific reason they crisp up instead of steam. I discovered this by accident once when I got distracted mid prep, and now I never skip it even when I am in a hurry.

Temperature Matters

425°F might seem high, but that intense heat is exactly what creates the crunch while keeping the inside fluffy. Lower temperatures will cook them through but leave you with disappointing soft skins instead of the crispy exterior everyone loves.

Make Them Your Own

The base seasoning is perfect as written, but these wedges are incredibly forgiving to experimentation. Try swapping in your favorite spices or adjusting the heat level to match your mood.

• Add cayenne or red pepper flakes if you like heat
• Substitute fresh rosemary or thyme for the oregano
• Toss with grated Parmesan during the last 5 minutes of baking for a cheesy crust

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These wedges are proof that the simplest foods, done with a little care and the right technique, can become the things people remember most about your table.

Recipe FAQs

→ How do I make my potato wedges extra crispy?

Soak the cut wedges in cold water for 15 minutes before baking to remove excess starch. Pat them completely dry with a clean towel, then toss with oil and seasonings. Arrange skin-side down with space between pieces and bake at 425°F until golden brown and crisp on the edges.

→ Can I use different types of potatoes?

Russet potatoes work best for that fluffy interior and crispy exterior. Yukon Gold potatoes offer a creamier texture and slightly buttery flavor, though they may not crisp up quite as much. Avoid waxy varieties like red potatoes, which won't achieve the same crunch.

→ What temperature should I bake potato wedges at?

Bake at 425°F (220°C) for optimal results. This high heat ensures the outside becomes crispy and golden while the inside cooks through to fluffy perfection. Lower temperatures may result in softer, less crispy wedges.

→ How long do potato wedges take in the oven?

Total baking time is 35-40 minutes. Start with 20 minutes, then flip each wedge and continue baking for another 15-20 minutes until golden brown and crisp. The exact time may vary depending on wedge thickness and your oven.

→ What dipping sauces pair well with potato wedges?

Classic ketchup is always a winner. For something creamier, try garlic aioli, sour cream with chives, or a spicy mayo. Ranch dressing, honey mustard, or even a simple sriracha-mayo blend complement the seasoned potatoes beautifully.

→ Can I prepare potato wedges ahead of time?

You can cut and soak the potatoes up to 4 hours ahead, storing them in water in the refrigerator. Drain and pat dry before seasoning and baking. However, for the crispiest results, bake them just before serving rather than reheating.