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
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I made these for my son’s birthday party Saturday and they were amazing when they were fresh, super crispy, I used a roaster with low heat settings to keep for the party, they got really mushy quickly, but I don’t know of anyone who knows how to keep fries or potatoes crispy for a party. So as long as you’re eating them fresh you’re good, cause they’re delicious.
Hi! Thank you for the recipe! They came out perfectly! We really enjoyed them! Will be soaking my wedges before baking from now on! Thanks again! :)
Been making baked potato wedges for a while and decided to Google recipes to see what others are doing. Ironically, this is virtually the exact recipe I use down to the seasoning. I never soaked then before though and will be trying that step next time. The only tips I would add is to put the wedges in a bowl and toss them with olive oil before placing them on the cooking sheet and then sprinkle them with the premade seasoning blend. And instead of turning then I place them on the uncut edge on the cooking sheet. It exposes the cut sides to the heat and prevents sticking if you don’t have parchment paper.
These were amazing! Tried them last night and they were a hit with the whole family! Def keeping them on the list!
Wonderful to hear, Paul! Thanks for taking the time to review.
Made exactly to recipe. Hardly crispy. Any suggestions? Thanks.
Hi! I’m sorry to hear that. How long did you leave them in for? Did they start to get a bubbly brown outer layer?
They were not brown and bubbly on the outside. They were a bit dry on the outside. I would have left them in a bit longer but they were already very soft on the inside. We ended up placing them under the broiler for a minute or so which helped, but they weren’t crispy as we were expecting. Thanks for replying.
The many commenters praising this recipe led me to try it—and they are not wrong! These potato wedges turned out AWESOME! ( not good grammar but so true) I followed your instructions closely and they were crispy/crunchy on the outside and soft inside! I did mix all the seasonings together first though, and added them after mixing the wedges with the oil on the baking sheet. As someone who’s had limited success with baking potato wedges in the past, this recipe is the game changer!!! I will be making these again! Sorry no pictures, ate them up too fast!
Not sure if my oven temp is different from apparently every other commenter here, but 30 minutes per side made our potato wedges burned on the outside and tough and tasteless on the inside. Not a person at my table felt the need to hold back their critical comments about how awful these potato wedges were. I always follow directions exaclty when making a new recipe–only exception to this was I soaked the potatoes for closer to 30 minutes than the 10 minutes that were recommended. Made a second batch, only cooked them for 15 to 20 minutes per side, and they turned out beautifully. You may need to adjust your cook times based on your oown unique oven temps.
Hi Tiffany, thank you for your comment. I’m happy you have been able t find something that works for your variables. Yes, oven temps and the way they heat can vary.
So excited to find this method and recipe. Finally, I can say goodbye to overcooked or subpar in comparison to fried wedge recipes methods. These potato wedges turned out crispy and very tasty. Absolutely delicious and great texture! thanks!
I just stand them up on their edge and cook exactly one hour without opening the door. Very good.
Forgot the rating
Hi…tks for yr recipe. I’ll try to make. But I would like to know how to prepare this potatoes wedges into frozen potatoes wedges. Thanks you
Awesome recipe.
These sound amazing! I plan on making these for a dinner party. Can I prepare and cook these in advance and warm them up just being serving?
Hi Stephanie! They may loose some of their crisp once warmed up again, but they will still be delicious!
Thank you! Should I reheat at the same temp and time as the recipe?
I haven’t tried it, but that may work just fine. Keep an eye on them though since they have already been baked. Timing would likely decrease as well.
I made these last night and they were amazing. The texture and crispness were perfect, spices were just enough and not overpowering. Thank you for such a great and easy recipe.
I can’t wait to try more of the ideas on your site.
Two thumbs up! So yummy! A definite do-again.
About 45 mins or so :)
Thank you for this recipe. I made it last night – the technique works perfectly! Crispy outside, tender inside. I’m so glad to know about this technique. Have a good day! Kim in Victoria, BC
Love your recipes!!
This method works perfectly every time. Thank you, they are delicious.
Fantastic recipe! Made potato wedges for the first time and my entire family was wowed by it! Thanks a lot. You have earned a regular follower.
Don’t know why I only get the music on the video? The screen just shows the video title with the music playing. Anyway, just wondering why you soak your potatoes in hot water when so many other fry recipes suggest cold? Does the heat draw out more starch? Gonna try these tonite, thanks!
Hi Parti! I’m not sure, I wonder if it has something to do with your settings. I have all my insights in the post about my tips and tricks :)
Hello Cookie and Kate,
Two nights ago I made a horrible baked fish and chips (I’ll refrain from stating where I sourced it so as not to embarrass the author). My wife thought it wasn’t “too” horrible, but I was feeling defeated. Thought I’d give the fries part another go, and searched for the right recipe, and so last night I made your ultra crispy wedges as a side for burgers and dogs. It was easily the best fry recipe I’ve ever made, and possibly ever eaten. Crispy, flavorful; a massive hit with the entire family. So, long story short: thank you so much for this great recipe! I’ll probably make it again tonight, the following night, and the night after that! :)
Keith
Sherman Oaks, CA
Followed the recipe to a T against my better judgment. Adding spices before baking for an hour just burns the spices and leaves the potato wedges tasting charred. Super disappointing…
Hi Michelle, I’m sorry to hear you didn’t love this one. Do you find your oven cooks warmer?
If I’m short on time, could I bake these for 30 min and then later on finish the other 30 min of baking? (Hours later)
Hi Eliana! Unfortunately, your result won’t be the same as they would have cooled by then. The timing is important for these to get crispy.
I followed your direction s and they turned out beautiful! Thanks for sharing. Having homemade fries with bbq ribs on a cold rainy night in Wisconsin.
Thank you for your review, Suzanne! I’m happy you loved it.
By far the best recipe I have tried for baked potato wedges………and I have tried a lot of different ones. The hot water soak is the game changer. BTW …never before have I felt any need to add a comment on any recipe.
I’m so glad you did, Connie! Thank you for your review.
Hi Kate – I tried these potato wedges and followed the recipe exactly. I’m very happy to report that they turned out perfectly and were quite tasty. I appreciate the recipes you share that are a healthy alternative to bad snacking habits (like potato chips!)
Lisa Mc
Hooray! I’m excited you loved them, Lisa.
Can also toss the wedges in zaatar. With about 5 minutes left, cut up some lamb merguez (or another faviorite sausage),toss it in the pan, give the sausage bits a good toss around or two, and let it pan fry for a few minutes til crisped up. Serve up on a bed of labneh and BA-BAM! You’ve been up-leveled.
That sounds like a delicious idea! Thank you for your comment, Beniot.
I’ve been craving steak fries for a few months now, but no desire to “mask up” to go to a restaurant. I figured it was high time I tried to make them, found your recipe and OH MY GOODNESS! I did tweak the spice ratio to taste, but otherwise stuck with the recipe. This will be in my regular rotation from now on…. 5 stars!
Love this recipe. I added cayenne pepper to spice it up. Will be a go to recipe.
I never thought I could make really good french fries without frying! Thank you- this recipe is a game changer for me. They were delicious- crunchy on the outside, soft on the inside- absolute perfection.
You’re welcome, Bridget! I’m happy you enjoyed them. I appreciate you taking the time to review.
This is my new favorite way to make potatoes! So simple yet delicious. Thanks for another great recipe!
This recipe was absolutely perfect. I shared it with a friend and she went absolutely bananas. The crisp was delicious we had them with garlic aioli which was scrumptious. But the key was all the tricks to get that perfect crunch. Thank you!
The hot water trick was so easy and made such a difference! I baked for 45 minutes at 425 instead so I could make them at the same time as my chicken wings and they were deliciously crispy! I had Yukon golds instead of russets and added spicy Hungarian paprika to the seasoning instead of garlic powder with great results. Thanks for a great potato wedges recipe.
Thank you for sharing, Michelle!
I’ve been cooking potatoes like this for years and they are truly delish. I usually leave the potatoes in water longer (at least an hour before I bake them). The outside gets puffy and the inside fluffy. Then I brush them with olive oil. This gem of a recipe was shown to me by a yugoslavian woman so I always referred to them as ‘yugo fries’.
I was craving some fries, this recipe was simple and satisfying. Thanks Kate!
Simple and scrumptious! Excellent!
Amazing. I topped mine with fried edam cheese and onions; can’t figure out how to post a pic :D wonderful tips!
These were so good! BOTH of my children ate them – now that‘s a win! I followed the recipe exactly and used olive oil. The tip of soaking in water was a fantastic secret! My 5 year old actually said, „You‘ve made potato wedges before Mom, but this time they aren’t mushy.“
That’s great! Thank you for sharing, Magnolia.
I made these once! Then made them 3 more times! Delish! How did I never learn how to make THE best ever baked fries? We had given up potatoes. What a yreat, and so easy!
I love that, Kathleen!
I made these to go with beer-battered fish, to make a true fish and chips dinner. They were delicious! Nice and crisp on the outside! I sprinkled some Old Bay on them, in addition to the onion and garlic powder. I will definitely be making these again!
This were so bomb! I was trying to find a good recipe to use my potatoes up and this has to be the best one I came across.. The flavor and the crunchiness.. YUM!
Great recipe! I have the recipe saved with my “tried and true” recipes. I’ve made these a few times, and I’m going to make them again today to go with a ham & cheese omelette.
I’ve been making this exact recipe for 30 years! Except I add the salt after they have baked. My father in law says they can get dried out when adding salt while they bake.
We love this recipe! We’ve made them both ways you suggested and also as Greek fries topped with olive oil, garlic, oregano and feta. They always turn out perfect and are really great left over too. I have some in the oven right now while my turkey burgers cook on the stovetop. Thanks for another family favorite Kate.
So incredibly easy and so incredibly tasty! Haven’t had good luck getting crispy baked wedge fries without them getting burned. Excellent recipe and made exactly as directed.
As a side, I love Cookie and Kate. Always GREAT recipes. I’m a huge fan of the pickled red onions. :-)
Thank you, Margie! I appreciate your review.
This must be based on an earlier version from America’s Test Kitchen, because in the most recent ATK recipe I watched in 2020, ATK coats the wedges with cornstarch slurry. They say it turns out fries that have that more characteristic “heated oil” smell and flavor and outer crunch, that one expects from restaurants and frozen fries. And we know cornstarch makes for crunchy surfaces whether potatoes, or adding it to flour (or using entirely cornstarch) for fried chicken. Potato starch also makes crunchy surfaces on fries. Most people don’t have that on hand, but I do, I use it in just a few Chinese recipes. I’ve always just made mine thinner, placed on oven parchment, at 350-400 dF… and I turn them halfway through.
I am very excited to try this “soak method” for making fries. I use the air fryer so we’ll see if that works, but it should. I’ll also try it when I make yuca and sweet potato fries. Thank you!
I’ve always preferred to make my own fries but they never turned out crisp. Problem solved! This recipe turned out crispy fries as promised! Thank you so much for sharing the secret, Kate.
You’re welcome, Kerstin! Thank you for your review.
Made your fries this evening and they looked just like your fries. They were crunchy on the outside & creamy inside. Fabulous! Thanks for the wonderful recipe.
Thank you for all your good work and your recipes! I can get them in my email… One of my kids and grandkids are vegans So I love how you can alter your recipes to make them vegan for us! I eat garbage but I like reading about good food… Keep up the good work and I love your dog! Go Chiefs!