Ultra Crispy Baked Potato Wedges
Everyone loves these ultra crispy baked potato wedges! This recipe is easy and turns out perfectly every time. Make these potato wedges whenever the French fry craving strikes!
Updated by Kathryne Taylor on September 5, 2024
Let’s make homemade crispy potato wedges. Yessss. These potato wedges are impossibly crispy and crackly on the outside, with tender, pillowy potato insides. They’re the perfect homemade solution any time the French fry craving strikes.
These wedges are generously seasoned with pepper, garlic powder and onion powder before baking, which makes them mysteriously and utterly irresistible.
Since these potato wedges are baked in heart-healthy olive oil, rather than deep-fried in canola oil, they are far more redeeming than your average French fries. They’re as healthy as fries can be, basically.
Here’s the secret to making ultra crispy potato wedges: Soak your raw potato wedges in hot water for 10 minutes before baking. This step releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors.
In fact, with this method, the outsides almost seem to have a double layer of crispness. It’s magical. Granted, you could skip the soaking step if you’re in a hurry, but your potato wedges will be about 80 percent as awesome. (I’ve tried.) We owe a thank you to the geniuses at America’s Test Kitchen for this little trick.
Tips to Make the Best Potato Wedges
Start with quality Russet potatoes, preferably organic since they’re on the dirty dozen list for produce highest in pesticide residue. Look for smooth, firm potatoes. You’ll need about four medium potatoes.
Slice the potatoes into even wedges so they bake evenly. You’ll find instructions below. The last cuts are the most important, when you’re slicing the quartered potatoes into wedges.
Soak the potatoes for 10 minutes. I’ve used hot tap water, but readers warned that pipes leach impurities into hot water, so you maybe better off using water warmed on the stove, or in your tea pot. (Warm it just until it’s hot to the touch, not boiling.)
Season generously with garlic powder, onion powder and black pepper. Garlic and onion powder are magical with potatoes, offering a more complex but subtle flavor. I’ve used them in my recipes for mashed potatoes, roasted breakfast potatoes and hash browns.
Arrange the potatoes evenly across the pan, so each wedge has a flat side against the pan. You’ll need a legit half-sheet pan (affiliate link) to make them all fit. If you don’t have one, you’ll need to divide them across two pans.
Flip halfway through baking. This is a little tedious, but essential to achieving evenly golden, crispy edges all over. You should be able to flip a few wedges at once with a spatula, then scoot them around a bit so they’re in an even layer again.
Don’t pull them out of the oven too early. They should be deeply golden. Crispy potato wedges or bust!
Sprinkle with parsley for bonus points in the looks department. And don’t forget the ketchup. Or mayonnaise, mustard, cheese sauce, whichever strikes your fancy.
Watch How to Make Potato Wedges
Potato Wedge Serving Suggestions
Potato wedges are a great snack on their own, with ketchup, mayonnaise or aioli. Or, serve them as a side with:
- Burgers: You have to try these sweet potato and black bean veggie burgers.
- Chili: My go-to vegetarian chili or butternut chipotle chili.
- Falafel: Serve crispy homemade falafel on sandwiches or salads. Just be sure to soak your chickpeas for 4 to 24 hours in advance.
- Grilled cheese sandwiches: My go-to grilled cheese, or balsamic roasted veggie-stuffed grilled cheese.
- Mac and cheese: Classic stovetop mac and cheese or creamy vegan mac and cheese.
More Potato Recipes to Make
If you love this recipe, you definitely don’t want to miss my crispy baked sweet potato fries. Here are more irresistible potato recipes to try:
- Best Baked Potato
- Crispy Smashed Potatoes
- Delicious Crispy Hash Browns
- Perfect Roasted Potatoes
- Roasted Breakfast Potatoes
Please let me know how these potato wedges turn out for you! I always work so hard on my recipes and I’m so eager to hear how they turn out for you. If you get a chance, share a picture on Instagram with the hashtag #cookieandkate!
Ultra Crispy Baked Potato Wedges
Everyone loves these ultra crispy baked potato wedges! This recipe is easy and turns out perfectly every time. Make these potato wedges whenever the French fry craving strikes! Recipe yields 6 servings.
Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges (you’ll end up with 8 wedges per potato; make sure they are about the same thickness and size).
- Place the sliced potatoes into a large bowl and cover them with hot water (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). Let them soak for 10 minutes.
- Drain the potatoes and lightly pat them dry with a lint-free tea towel. Place the potato wedges on the prepared pan and drizzle them with the olive oil. Sprinkle the garlic powder, onion powder, salt and a generous amount of pepper on top.
- Toss until the potatoes are evenly coated in oil and spices, then arrange them in even columns across the pan so each wedge has a cut side against the pan. (If they don’t all fit in an even layer across your pan, you’ll need to use two pans for this recipe—divide them evenly across both pans, and rotate the pans when you flip the potatoes halfway through baking. They may be done baking earlier than specified below so keep an eye on them toward the end.)
- Bake for 30 minutes, then flip the wedges over (use a spatula and you should be able to flip several at a time). Arrange them in an even layer and return the pan to the oven.
- Bake until the wedges are deeply golden, crisp and easily pierced through by a fork, about 25 to 30 more minutes (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).
- Sprinkle with parsley, if desired, and serve while hot.
Notes
Recipe adapted from my crispy baked French fries.
Change it up: These potato wedges make great cheese fries, too. 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. I like to sprinkle them with thinly sliced green onion before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Do you have to use regular olive oil, or can you use extra virgin olive oil?
Extra virgin olive oil works. I hope you love them!
Hi
I just baked some fish and thought
How about some chips do go with it
Great recipe will have this again with soothing else
Take care
Have a Great Holiday
Mike
Hi Kate! Your recipe directions are laid out so well. What temperature and time would you suggest for baking both the Sweet Potato Fries and Crispy Potato Wedges at the same time?
I need to bake them both at once, was hoping you could help. Thanks!
Hi Anna, I am hesitant to suggest a different temperature than what is listed for each recipe as I don’t know if they will crisp up enough. You need two pans for both recipes so I suggest starting with the wedges then do the sweet potatoes after that.
Fantastic! I didn’t change a thing about this recipe and they turned out perfect. This will be a new fun go to for Our house. Thank you so much!T
Just made them turned out great! Didn’t use parchment paper so they kinda stuck to the pan (next time I will). They still tasted amazing! Will definitely make again!
Thank you for this recipe. My husband only ever eats Chip shop chips or homemade deep fat fried. I am trying to get him to eat healthy. So I swapped the oil for frylight. I got the ‘ugh’ look when I served them up. I promised if he didn’t like them, I’d served them with homemade chilli burgers, that I would drive to the chip shop. He ate them, yes he ate them , he said they were lovely. Yeah. Cracked it. Thank you so much. So easy to make.
You’re welcome, Julie!
Temp of oven?
Hi Michael, see step one.
Is that 200 fan oven or convection? Thx
Hi Dena, I don’t have a convection oven conversion for this recipe. Sorry!
What temperature please
HI Rachel, temperature is in step one. I hope you love them!
My husband loves homemade fries/wedges and is always trying different recipes to perfect them yet never seems to have luck. I have used your recipe twice now, lastnight being the second time, and this morning my husband expressed his frustration that I can make better fries than him. I’m considering not telling him about this recipe so mine are always better, is that evil? hehe
That’s funny! Your secret is safe here :) Thanks for your review M-J.
Probably the easiest wedges I’ve ever made! We tossed some Parmesan breadcrumbs and some chilli powder in aswell and they smell amazing! Just watching them bake and get perfectly crispy is the best!!! I can’t wait to try these out in a poutine next!!!
Great to hear, Brandi! Thanks for sharing.
Just made these, they came out great. I’ve failed so many times making fries. The warm water thing was a gamechanger.
Hooray! That’s great to hear, Keron.
First time making potato wedges – THANK YOU FOR THE SIMPLE RECIPE! They were delicious and so easy to prepare! I filled a ziploc bag with the olive oil and spices, threw the potatoes in there to coat (after soaking for 10 minutes).
I think next time I might add fresh chopped garlic for more of a garlic fry taste! My husband wants me to show his daughter how to make! DELISH!!!!!
You’re welcome, Julie! I appreciate your review.
So delicious! Will definitely make these again.
That’s great to hear, Brittney!
Perfect and delicious. I didn’t have onion powder so used paprika instead and worked out well
Great to hear, Mikaela!
These were very good! I used vegetable oil instead of olive oil because I didn’t have any on hand. Can’t wait to try more of your recipes in the future.
I’m glad you enjoyed them, Elysse! I appreciate your review.
I’ve tried so many baked wedges recipes, this one is hands-down the best.
I’m glad you enjoyed it, Sahar! I appreciate your review.
great recipe but i prefer using Yukon Gold potatoes instead of Russets.
super good!
Thank you!
Have made these several times. Delicious!
That’s great to hear, Sharon! I appreciate your review.
These were spectacular. I used hot water I boiled on the stove, and I preheated the sheet tray in the oven. I used red potatoes but they didn’t make a difference. This is a new go to recipe at home. Wow.
This recipe looks great. Can I make them earlier in the day and then reheat them in the oven?
Hi Val, sure but they may not be as crisp. I hope you love them!
Best cottage fries I’ve made in 30 years! Maybe it was the soaking in hot water??? Thanks! Yup – understand that comments make your day:)
Wonderful! Love all of your recipes and your ethic!
Thank you, Viki! I appreciate your comment.
Very easy and so good! Made awesome poutine with them! Kids loved it! Thanks! (added chili pepper powder and a bit of cumin)
Great to hear, Genevieve! I appreciate your review.
Hi, Can I prepare the potatoes to cook in the morning to cook later in the day? ie soak and dress and place on the parchment?
This recipe is best as written for best results.
I tested this recipe twice, it didn’t work for me. They weren’t crispy at all, very disappointing.
Hi Bee, I’m sorry to hear that. Were they too done or not enough?
These were simple to make and came out amazing. They were crispy on the outside and soft on the inside as promised. It will be fun to make again with varied herb and spice combinations. As we were enjoying them at dinner my husband said great job on these wedges! I told him the secret was the soaking. Lol. Thanks for sharing the recipe.
You’re welcome, Cindy! I appreciate your review.
Saving this recipe but, I think I will cut back on all of the garlic powder and substitute smoked paprika. Will they still turn out the same if you don’t add the salt “before” baking and just sprinkle them with salt when they’re on the plate? Like, does salt add anything to them being crisp?
Hi Colleen, I haven’t tried it. I wouldn’t think so, but it does help with the overall flavor. If you try it, let me know what you think.
They also turn out super if you dip them in egg white, puff up like crazy
This is probably a dumb question, but can they be made in an air fryer?
I haven’t tried it so I can’t say for sure. I know a lot of people do love their air fryers.
I love this recipe! been making for years, but, just a little tweek on mine. I use a good all purpose seasoning salt, and when finished generously sprinkling with parm cheese!
I’m glad you love it, Jame! Thank you for your review.
Another delicious recipe….
When is cookbook #2 coming out?? Please!
I’m happy you enjoyed it, Stephanie! I don’t have a second planned right now. Sorry!
Don’t worry so much about water impurities after cooking these for almost an hour at 400 degrees any impurities will be dried up and cooked off.
This is my husband’s favorite potato recipe. I love it too because it’s so easy and tastes great! Do you know if you can make these in the air fryer?
I haven’t tried it so I can’t say for sure. Sorry!
Tried making this tonight and I want to say that it’s absolutely crucial that you follow the 10 mins water soak period. I got caught up preparing dinner and accidentally soaked it for 30 mins. Even though I dried the wedges with a paper towel as best as I could, the bake time was almost 60 mins at 400f. Everything came out amazing though,
Thank you for sharing your experience, Steven!
I do baked potato wedges a lot and thought I’d try this “secret” of soaking in hot water for 10 minutes. Don’t do it!!! It actually makes the potatoes more mushy and not crispy. I always wash, dry, cut, cover with oil then bake. That works much better
I’m sorry you didn’t have good results for this recipe. How think did you cut your potatoes?
You say you can use leftover baked potatoes to make the crispy potato wedges, but you don’t elaborate on how to reheat them. Help?
I recommend reheating them in the oven.
These are fantastic and ridiculously easy to make. I chose this method over an air fryer, and the results, I think, are better. I used one pound of Russets and one pound of sweet potato, just because I wanted to know if they would work as well. (They did.) Used exactly the same seasoning on both. My wife, and she is not a potato fan generally, loved them. Thanks for this.
Thank you for your review, Jack! I appreciate your review.
Just made these. Absolutely perfect. Will be making this often! Thanks!
You’re welcome, Kristin! I appreciate your review.
Very good. Quick and easy on a busy night.
When you say bake, what is the temperature pf the oven?
Yes, that is the temperature the oven should be.
Made these last night. I’ve tried a few baked potato wedge recipes but this one is the absolute best. Oh My Gosh… simple to prepare and Amazingly Delicious! I’ll be using your recipe from now on. Thanks for sharing your recipe.
You’re welcome, Carol! I’m glad they were a hit.
I used to try making potato wedges and couldn’t figure why they never got crispy like a restaurant’s. I just tried this recipe and they turned out JUST RIGHT—crispy on the outside and soft on the inside. And delicious!!
I’m glad you loved them, Marie!
Kate, I apologize for not commenting upon more of your recipes.
I am usually time challenged and maybe a little disorganized.
I want to thank you for some very amazing tips, tricks and techniques.
Your almond/cashew milk is the best. When it comes to quinoa, you rock.
These potatoes are 2nd to none.
Hope you continue to share. Best wishes for health, joy and success.
Thank you for your kind words, Kenneth! I appreciate your review.
Excellent recipe! I roast mine longer for maybe 30 to 35 minutes or so, but keeping an eye on them. Yeah, i like mine a bit more well-done and crispy on the ends.
Thank you for sharing, Pat!
I don’t have any Russet potatoes; I only have Red potatoes. Would those work?
I would try my Roasted Potatoes Recipe
Wow these are the best wedges/fries I’ve every made, so yummy. Wish I’d made more ;) Thank you x
Temperature??? To bake the wedges. I read and reread and never saw it –
Hi Megan, see the first step in the recipe instructions.
can these be frozen
I don’t think this would work well. Sorry!