Crispy Potato Wedges Recipe

There’s something deeply satisfying about biting into a wedge that’s fluffy inside and shatters into crisp flakes on the outside. These oven-baked potato wedges use russet potatoes and a simple seasoning blend — plus a touch of cornstarch — to deliver restaurant-quality crunch without frying. They’re perfect for weeknight dinners, game-day spreads, or as a sturdy side for burgers and grilled chicken.

Why you’ll love this dish

This recipe gives you the best of both worlds: a pillowy interior from high-starch russets and an ultra-crispy crust thanks to a cornstarch coating and a hot oven. It’s economical, easy to scale, and kid-friendly — and because everything is baked, cleanup is easier than dealing with a fryer.

“Perfectly crispy wedges every time — simple ingredients, huge payoff.”

If you’re building a menu of fuss-free sides, these wedges pair nicely with many recipes; see a curated collection of easy sides for ideas that make weeknights smoother.

How this recipe comes together

• Prep: wash and cut 2 pounds of russet potatoes into uniform wedges, then optionally soak them to remove excess starch.
• Toss: dry the wedges thoroughly, then toss with 4 tablespoons of olive oil, 1 tablespoon cornstarch, and the spice mix (paprika, garlic powder, onion powder, oregano, salt, pepper, and optional cayenne).
• Bake: spread wedges in a single layer on a parchment-lined sheet at 400°F (200°C) and roast until golden and crisp (about 25–30 minutes).
• Finish: garnish with fresh parsley if you like, and serve hot.

This overview helps you know what to expect before you start and keeps the process fast and predictable.

What you’ll need

• Russet potatoes — 2 lbs (about 3–4 medium potatoes). Their high starch content is ideal for a fluffy interior and good browning.
• Olive oil — 4 tablespoons (extra-virgin for flavor, light olive oil if you prefer less pronounced olive taste).
• Cornstarch — 1 tablespoon (the secret for extra crunch).
• Paprika — 1 teaspoon (sweet or smoked, depending on how bold you want the flavor).
• Garlic powder — 1 teaspoon.
• Onion powder — 1 teaspoon.
• Dried oregano — 1 teaspoon.
• Salt — 1½ teaspoons (kosher salt preferred).
• Black pepper — ½ teaspoon (freshly ground recommended).
• Optional: cayenne pepper — ¼ teaspoon for heat.
• Optional garnish: fresh parsley, chopped.

Substitutions/notes:

• If you don’t have cornstarch, arrowroot can work but may brown differently. For lower oil, reduce olive oil slightly but don’t omit completely — it’s key for crispness and flavor.
• Yukon Gold will be creamier and less fluffy; they still make good wedges but won’t crisp quite the same.

Step-by-step instructions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
2. Wash the russet potatoes well and dry them. Leave the skins on for texture and nutrients.
3. Cut each potato into uniform wedges: halve lengthwise, place cut-side down, quarter lengthwise, then cut each quarter in half lengthwise again for 6–8 wedges per potato depending on size.
4. (Optional but recommended) Place wedges in a large bowl and cover with cold water. Soak 30–60 minutes to remove excess surface starch for crispier results. Drain and dry completely with clean towels or paper towels.
5. In a large bowl, combine olive oil, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne if using. Add the dried wedges and toss thoroughly until each wedge has a light dusting of cornstarch and an even coating of oil and spices.
6. Arrange the wedges in a single layer on the prepared sheet, spacing them so air can circulate (use two sheets if necessary). Place wedges cut-side down for the best bottom browning.
7. Bake in the preheated oven for 25–30 minutes. Check at 25 minutes — you want golden edges and crispy surfaces. If wedges are very thick, add 3–5 minutes. (Optional: flip once halfway through for extra-even browning, but it’s not required if they’re cut uniformly.)
8. Remove from oven, sprinkle with chopped fresh parsley if desired, and serve immediately.

Best ways to enjoy it

These wedges are extremely versatile:

• Serve with classic dips: ketchup, garlic aioli, or ranch dressing.
• Make a loaded platter: top with shredded cheddar, scallions, crumbled bacon, and a dollop of sour cream.
• Pair with mains: burgers, grilled chicken, roast pork, or a big green salad all work beautifully.
  For inspiration on side dishes and plating that complement these wedges, check out other recipes in this recipe collection.

Presentation tip: stack wedges in a shallow bowl or fan them on a platter, then add a small dish of sauce in the center for sharing.

Storage and reheating tips

• Refrigerator: Store cooled wedges in an airtight container for up to 3–4 days. They’ll stay safe to eat but will lose some crispness.
• Freezing: Flash-freeze baked wedges on a tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen for best texture.
• Reheating: Re-crisp in a 400°F (200°C) oven for 8–12 minutes, turning once. Alternatively, use an air fryer at 375°F (190°C) for 6–8 minutes. Avoid microwaving if you want to retain crispiness — it makes wedges soggy.

Food safety: cool to room temperature no longer than 2 hours before refrigerating.

Pro chef tips

• Dry thoroughly after soaking. Any lingering moisture undermines crispiness.
• Cornstarch is your friend — a light dusting helps form that crisp exterior without a heavy coating.
• Cut wedges as evenly as possible so they cook at the same rate. Slightly thinner wedges will crisp faster.
• Use a hot oven and don’t overcrowd the pan. Steam is the enemy of crisp edges.
• For extra savory notes, finish with a sprinkle of flaky sea salt as soon as the wedges come out of the oven.

Creative twists

• Spicy smoked: swap sweet paprika for smoked paprika and double cayenne for heat.
• Parmesan-herb: toss hot wedges with grated Parmesan and chopped rosemary or thyme immediately after baking.
• Lemon-garlic: add 1 teaspoon lemon zest to the seasoning and serve with lemon-garlic mayo.
• Air-fryer method: reduce oil by 1 tablespoon and air-fry at 380°F (195°C) for 12–16 minutes, shaking once.
• Vegan loaded: top with nutritional yeast, scallions, and a drizzle of sriracha-mayo made with vegan mayo.

Common questions

Q: Do you have to soak the potatoes?
A: No — soaking is optional but recommended. It removes excess surface starch and helps wedges get crispier. If short on time, skip it but be extra diligent about drying.

Q: Can I make these in an air fryer?
A: Yes. Use slightly less oil (about 3 tablespoons total). Cook at 380°F (195°C) for 12–16 minutes, shaking or flipping once until golden and crisp.

Q: Why add cornstarch?
A: Cornstarch forms a thin, dry coating that reduces surface moisture and promotes a crunchy crust. A tablespoon is enough to help every wedge get crisp without tasting starchy.

Q: What if I don’t have russets?
A: Yukon Gold or red potatoes work, but they’re waxier and won’t be quite as fluffy inside. They’ll still be tasty but expect slightly different texture.

Q: Can I prepare wedges ahead of time?
A: Yes. Cut and soak the potatoes, then drain and dry and keep them in the fridge for a few hours before finishing the oil-and-seasoning toss and baking. Avoid tossing them with oil too far in advance; the coating can break down.

If you want recipe ideas that pair well with these wedges, explore more options in this recipe collection.

Print Print