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Crispy potato wedges bring together all the best things about comfort food. Their golden finish outside and fluffy interior make them the ultimate easy snack or side dish. This recipe always delivers that craveworthy crunch without deep frying.
I love pulling a hot tray of these from the oven on chilly weekends the scent fills the house and they disappear fast usually before they even reach the table.
Gather Your Ingredients
- Russet potatoes: Choose large ones with firm skin for sturdy wedges and that pillowy center
- Olive oil: Adds flavor and helps with even crispiness so use extra virgin for the best taste
- Garlic powder: Gives a savory punch and blends better than fresh for even coating
- Smoked paprika: Brings mild heat and smoky complexity Spanish if you can find it
- Sea salt: Enhances all the flavors flaked salt works beautifully for texture
- Black pepper: Offers a little bite freshly cracked for the most aroma
- Fresh herbs like rosemary or thyme (optional): Transform the wedges with fragrance I like to snip a little on top right before serving
How to Make It
- Prep the Potatoes:
- Wash each potato under cold water scrubbing thoroughly to remove all dirt. Keep skins on for texture and nutrition. Pat dry completely this prevents sogginess. Slice each potato in half then cut each half into even wedges aim for 8 per potato so they bake evenly.
- Season the Wedges:
- Place wedges in a big mixing bowl. Drizzle olive oil over the top. Scatter in garlic powder, smoked paprika, sea salt, and black pepper. Toss to coat every piece by hand or with a big spoon to make sure all sides are covered in seasoning.
- Bake to Crispy Perfection:
- Spread wedges in a single layer on a baking sheet lined with parchment paper. Make sure none overlap this helps them crisp rather than steam. Bake in the center of a preheated oven at 425 F for fifteen minutes.
- Flip for Even Color:
- Flip each wedge carefully with tongs or a thin spatula. Rotate the tray for even browning. Bake for another fifteen minutes or until the wedges are deep gold and the tips look crisp. If you want more crunch leave them for an extra three to four minutes.
- Finish and Serve:
- Remove baking sheet from oven. Let wedges rest a couple minutes for crispiest results. Sprinkle fresh chopped herbs if using. Serve hot as soon as possible for best texture.
I never skip smoked paprika it gives the wedges a toasty flavor layer my family expects now Sometimes we all gather in the kitchen to flip the wedges together and debate who gets the crunchiest one
Flavor Boosters
Soaking wedges before baking draws out starch for crispier results. Always leave a little space between wedges on the baking sheet for best browning. Fresh cracked pepper right after baking adds aroma and heat.
Serving Suggestions
Serve wedges alongside burgers, grilled cheese, or as a base for loaded nachos. They pair well with dips like ranch, spicy mayo, or classic ketchup. Try topping with shredded cheese and scallions for a loaded potato treat.
Creative Twists
Yukon Gold potatoes also work but expect a slightly creamier texture. For a flavor twist swap smoked paprika with chili powder or curry mix. For an oil free version coat potatoes with aquafaba instead.
Potato wedges are a crowd-pleaser at any gathering, from family dinners to cookouts. Enjoy experimenting with seasonings and making this comfort food your own.
Recipe FAQs
- → How do I achieve extra crispy potato wedges?
Soak the sliced wedges in cold water for 30 minutes, then dry well before seasoning and baking.
- → Can I use other types of potatoes?
Russet potatoes work best for crispness, but Yukon Golds also yield a creamy interior with good results.
- → What dipping sauces pair well with these wedges?
Classic choices include ranch, ketchup, or spicy aioli. Try homemade dips with herbs for extra flavor.
- → Which herbs can I add for more flavor?
Fresh rosemary or thyme sprinkled after baking enhances the aroma and taste beautifully.
- → Can I reheat leftover potato wedges?
Yes, reheat in a hot oven for a few minutes to restore crispiness rather than using a microwave.