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: 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.
I made theses fries tonight! They turned out great! Nice and crispy with lots of flavor! I don’t try new recipes very often (not much of a cook) but these yummy and your directions were simple and easy to follow! Thank you!
You’re welcome, Kimberly!
This was a decent base recipe but I made changes to the spices to add interest to the flavor pallet. I’m big on utilizing whole spices to bump up flavor.
I added whole dried curry leaves, my own dehydrated garlic, cumin seeds coriander seeds, mustard seeds, whole dried turmeric root & spicy Hungarian paprika to the already listed spices, and crushed them together very finely.
I also brined the potatoes using warm water & a fair amount of salt for 15 minutes before seasoning & baking to leech out pesticides, make the insides of the wedges more tasty, and to increase crispiness.
Turned out phenomenal. Once out of the oven, I loaded them up with diced, sweet red peppers, extra aged white cheddar, parmesan & asiago cheeses, m lted all, then served with fresh salsa & ultra thick European sour cream – the real stuff.
Delicious & very filling for dinner I grew up vegetarian & have always loved using spices & other ingredients to make already delicious food even more spectacular.
Thanks for sharing your approach! I’m glad you were able to make something to fit your desired taste.
So basically . . . you made an entirely different recipe! LOL
LOL I made it to my taste. Why would I not?
Another great easy recipe i went vegartian a couple years ago you are have been one of go to s thanks for the help
Love this! Quick and easy! Thank you!
My wife and I love your recipes! We’re being better about eating more plant-based diets. Going plant-based doesn’t mean gloppy things filled with cheese. I like your approach and creativity.
Note that I also really like Jose Andres’ new cookbook: Vegetables Unleashed.
Keep up the excellent work!
Thank you, Christopher!
I don’t even know how to cook an egg, but I wanted to try to make them. Marvelous! Crispy outside, pillowy inside. That’s what I wanted. Instructions very clear, thank you so much.
Thank you, Denis!
Can I use Yukon Golds in this recipe?
I didn’t try it with those, sorry! Let me know if you do.
I made them with Yukon gold and they were delish ! Everyone loved them !
This recipe is a keeper! Crispy, toasty, fluffy goodness that I burned my fingers on (just a little), wanting to eat them as soon as they came out of the oven. They played a supporting role to some coleslaw and blackened tilapia, but clearly stole the show. Thank you ❤
These were FAB! Wish I had been brave and made them for the Super Bowl party over the weekend. They’re super easy and I had everything in the pantry for a weeknight dinner. Yum.
I’m glad you liked them, Carly!
I have made potato wedges before, these tasted better than my previous wedges. Soaking in hot water makes a huge difference. Thanks!!!!!
You’re welcome, Brad!
These fries turned out great! The best I’ve found yet and it’s a keeper. Thank you for all your efforts on putting together such great recipes.
Turned out great! I’ve made potato wedges before but it turns out I was doing it all wrong. These take a little longer but are totally worth the time. I enjoyed your writing too :) I’ll be back for more vegetarian meal ideas and tips, thanks!
I followed this recipe to a tee (except I used red skin potatoes, because that is what I had in the kitchen), and they turned out fantastic! The first time I try a recipe, I usually follow it very closely…..then afterwards think of changes, embellishments or edits for the next time depending on my preferences, likes and dislikes. However, I will not be changing this recipe at all. Just like you said, the outside was crispy and flavorful, and the inside was soft and meaty.
The best home made wedges I have ever made. Just like stated in the recipe, they are ulta crispy! I made mine without oil (just added seasoning) so I didn’t think think they could get crispier than McDs fries but they exceeded my expectations. These tasted better than any restaurant-purchased wedges! Thank you for my new favorite recipe!
This recipe kicked butt! Perfect all around, I wouldn’t change a thing.
These are amazing! I’ve made them several times and they were a big hit every time!
Great to hear, Cindy! I appreciate your review.
Make these all the time- so easy and delicious!
These were delicious, I didn’t add as much salt or seasoning! I used pretty small potatoes so they were done in 50 minutes total! Very yummy!
That’s great, Crissy! Thank you for your review.
My go to potato wedges recipe! Thank you!
1 change I’ve made is that I arrange the potatoes standing skin side down to avoid having to flip them :)
Since you don’t flip them, how long did you bake them for?
This is so good!! Tried it today and I added some cayenne as a spice to kick it up a notch!
Thanks for the tip
Just made these tonight and they were awesome! Very crispy outside while still soft on the inside. Perfet.
Whoa! I made these today for first time and will make them again. Many times! Followed exactly but since we are unable to go to the store had to use some some sad looking russets and an old Yukon gold. What a transformation!
This recipe was great! Worked really, really well. We had recently tried a couple different recipes and the fries stick, do not get crispy, etc. The hot water soak really helped. Thank you!
I rarely leave a comment on recipes I try, but I’m absolutely OBSESSED with these potatoes! The first time I tried them, I followed the recipe exactly but cut the potatoes into little cubes and once they were baked, I used those as the base for a breakfast casserole I was making for the day after Thanksgiving. I got so many compliments on the potatoes in the recipe and made them again a week later as wedges. My college roommates loved them, too, and they were gone within 30 minutes! Thank you, Kate!
My boyfriend and I were hungry and I wanted to stay away from ordering fast food but our fridge was kind of empty to cook a meal and it was too late to drop by a store to whip something up. I saw that we had a sack of potatoes and searched the web for simple potato meals and found this recipe!
I’m not much of a cook and usually care less to try unless it’s simple step meals such as this. It was delicious! Super easy to make. I made them exactly as told and we loved them!! Definitely going to try them again and explore with different spices and such.
Thank you for this! I love love love anything potato and I have a feeling this will be my go-to from time to time on those late night hungry spells when The fridge is virtually empty. This simple recipe made me feel I can actually cook something. There’s so many different ways you can experiment with this. You can also make this as a snack or an addition to a meal. Blessed I have found this recipe. Thanks again!! :)
You’re welcome Faith! I’m glad you enjoyed them and found it easy. I appreciate you sharing.
We cubed the potatoes and they were crispy outside and moist inside. Absolutely delicious. Thanks for the recipe!
I’m trying these tonite cause I NEED FRIES but just wondering…couldn’t I just throw all those wedges in a big bowl with the oil & spices and then turn them onto the sheet pan? Seems like a better way to coat the entire wedge?
Hey Patti, I understand your craving! Sure, you could try that. I prefer to toss on the parchment and use my hands to really distribute the spices, since there are a lot.
These were absolutely the very best potato wedges we have ever had! Thank you for sharing this, it will definitely be a new family favorite for us!
These Ultra Crispy Baked Fries where ultra delicious! Super crispy and flavourful. My husband always wants rice as a starch side but ever since we’ve made your fries, he loved them so much he now asks for potato wedges.
Thank you for this delicious yet simple recipe!
I love that they are now a request! Thank you for sharing, Aline.
I’m late to the party here! Just wanted to say I only soaked for 4 minutes… didn’t have time! Increased heat to 425 (again no time!) and baked for 45 minutes, flipping halfway thru. I am happy with this! Decently crispy :) our air fryer was in use for wings tonight, so glad to be able to use the oven. Thanks!
These potatoes are such a hit. My “go to” when we want fries! My boyfriend was extremely reluctant to try a new recipe—he thinks his are best…but now it’s these he wants all the time! I change up the spices depending on the rest of the meal! Like this recipe with chipotle aioli!
Excellent recipe. Truly crispy on the outside and soft inside. I omitted the salt only because we don’t add salt to any recipes, but even without salt, they turned out great. Thank you
Kate,
Another 5 star recipe! Thank you!
Great fries…..very crispy thanks to the pre-oven soak.
Made these fries today as I absolutely love love LOVE fries!! Soaking them for 10 mins in hot water is key!! It’s the thing I’ve always been missing!!
Thank you for sharing and I look forward to making more of your recipes!!
Do you know what would happen if you either let them soak for hours OR soaked for 10 – 15 minutes and let dry THEN baking? Lastly, do you have an alt for convection ovens? Thank you!
Hi Katie! You wouldn’t want to leave the dry potato slices out long, because potatoes oxidize (turn brown) over time when they’re exposed to air. You could try soaking them longer, but if it’s going to be longer than an hour, I’d transfer the bowl to the fridge (and at that rate, it might work just as well to use room temp water). Hope that helps.
Potato wedges are perfect crispy on outside and soft inside! Made for my family making dumpster style.Delicious! Thank you! I have added to my recipe book. :)
Made these again today! Can’t say it enough…BEST. FRIES. EVER. So crispy and, I love the addition of parsley, which I wouldn’t have thought to use. Makes them pretty to present and also adds a nice flavor. Perfect every time I make them. Your recipes are always so much fun to try. Lucy, our dog, loves them too!!
These fries are the best. They can rival any Three cooked Fries done in hot oil. They were a huge success at a recent family meal. Thank You!
Yummmm. Even though I burnt a few they turned out yummy! (I cut some potato wedges in half cuz they were really long, but I think that led to overcooking them, less surface area etc)
These potato wedges are my new favorite potato dish. Made them tonight for my wife and I and had plenty left over. Do not get me wrong we ate like royalty and had plenty. So, we decided to use the leftovers for breakfast potatoes in the morning. Do you have any other recipes for using the leftover wedges? I know I would love to try them out as well… Thank you Kate, every recipe I make of yours is just incredibly delicious.
Hi Matthew! I’m happy you loved them. They would be delicious in the morning. You could add them to breakfast tacos perhaps! Let me know.
Made half a recipe because we are only two. Delicious. Followed directions with exception of onion powder and salt, I substituted an onion salt with parsley blend, and used foil to line pan. I will make again.
Thank you for sharing, Christina!
I just made them and it’s perfect!
This process rocks…. Crispy par excellence
Wife loves them… now that’s a vote of approval!!!
Thanks for the soaking tip – great results!
How long do these cook???? Do you oil the pan surface??
Hi Jami, you’ll find the answers in steps 1, 6 and 7.
Loved this recipe! I skipped the soaking in hot water and they cooked perfectly.
These were yummy!
very tasty and easy to make
I’ve tried a lot of oven wedges to satisfy the fry-loving hubby, and this method really delivered. The sweet potato wedges turned out caramelized and delicious too. Definitely will be our family’s go to recipe!!
These wedges were fabulous, crispy, tasty and something I am going to make again. Thank you so much for the recipe – sadly I ate them before I realised I hadn’t taken a photo, they looked so nice
Excellent recipe! I have made these a few times and they are awesome! In fact, I am making them again tonight! Thank you for the recipe.