These Crispy Baked Potato Wedges make an easy side dish for burgers, sandwiches, grilled chicken, or just about anything that could use a pile of golden potatoes. They are also a lot less messy than deep-frying, which makes them especially useful for a weeknight dinner.
Why the Potatoes Get So Crispy
The important part of this recipe happens before the potatoes go into the oven. Raw potato wedges can take a while to cook all the way through, and by the time the center is tender, the outside may be dry rather than crisp. Parboiling solves that problem.
The potatoes are briefly simmered in salted water with a small amount of baking soda. The alkaline water helps break down the outer surface of the potatoes. After draining, the wedges are gently tossed so some of that softened potato clings to the outside. That rough, starchy coating becomes a crunchy crust during roasting.
For the best texture, use russet potatoes. Their high starch content gives the wedges a light, fluffy center while the rough exterior browns nicely in the oven.
Ingredients
| Ingredient | Amount |
|---|---|
| Russet potatoes | 2 1/2 pounds (about 1.1 kg) |
| Vegetable oil | 1/4 cup (60 ml) |
| Water | 2 quarts (about 1.9 liters) |
| Kosher salt | 2 tablespoons, plus more for seasoning |
| Baking soda | 1/2 teaspoon |
| Freshly ground black pepper | To taste |
| Cooking spray | For the baking sheet |
Also Read: Greek Lemon Potatoes
How to Make Crispy Baked Potato Wedges
1. Heat the Oven and Prepare the Baking Sheet
Preheat your oven to 450°F (230°C). Place a rimmed baking sheet in your work area and lightly coat it with cooking spray. Pour the vegetable oil onto the sheet and tilt the pan so the oil spreads into an even layer.
Using a sharp knife, cut each potato in half lengthwise. Place each half cut-side down and cut it into thick wedges. Aim for wedges that are roughly 1 to 1 1/2 inches thick.
2. Parboil the Potato Wedges
Bring the water to a boil in a large pot. Add the salt and baking soda, then carefully add the potato wedges. Stir gently and return the water to a boil.
Reduce the heat and simmer the potatoes for about 7 minutes. They should be just tender around the outside but still firm enough in the center to hold their shape. You do not want fully cooked potatoes at this stage.
3. Rough Up the Surface
Drain the potatoes carefully and transfer them to a large bowl. Season them with a little salt and black pepper.
Now comes the step that makes a big difference. Gently but firmly toss the potatoes in the bowl. You want some of the cooked potato from the surface to become rough and slightly mashed-looking. This creates a thin, uneven layer of potato starch around the wedges that will turn crunchy in the oven.
Be careful not to toss them so aggressively that the wedges break apart.
4. Arrange the Potatoes on the Baking Sheet
Place the wedges on the prepared baking sheet in a single layer. Set them on one of their flat cut sides and leave a little space between each piece.
Do not crowd the pan. If the wedges are packed too closely together, steam can collect around them and prevent the surfaces from becoming properly crisp.
5. Roast Until Golden and Crisp
Place the baking sheet in the hot oven and roast the potatoes without moving them for about 18 to 22 minutes, or until the bottoms are deeply golden brown.
Using a thin spatula, carefully flip each wedge onto its other flat side. Return the pan to the oven and roast for another 18 to 22 minutes, until the second side is browned and crisp.
6. Season and Serve
Remove the potatoes from the oven and season them with a little more salt and freshly ground black pepper while they are still hot. If they seem particularly oily, transfer them briefly to a paper towel-lined plate.
Serve immediately with ketchup, garlic mayonnaise, ranch dressing, barbecue sauce, or your favorite dipping sauce.
Also Read: Sweet Potato Bowl Recipe
What You Can Do Better
- Use russet potatoes: Their starchy texture is ideal for getting a fluffy center and crisp exterior.
- Don’t skip the parboil: Starting the potatoes in boiling water helps the inside cook before the exterior gets overdone.
- Keep the baking soda modest: You only need a small amount to help roughen the potato surface.
- Give the wedges room: Space between the potatoes allows hot air to circulate and helps moisture escape.
- Use plenty of heat: A properly preheated 450°F oven is important for strong browning.
- Don’t keep flipping them: Let each side sit against the hot, oiled pan long enough to develop a crust.
- Serve them right away: Potato wedges are at their crispiest shortly after they come out of the oven.
Best Dips for Potato Wedges
These wedges are good enough to eat straight from the baking sheet, but a dipping sauce makes them even better. Classic ketchup is an easy choice, while garlic mayo adds richness. Ranch dressing works particularly well if you’re serving the wedges alongside burgers or chicken.
| Dip | Flavor |
|---|---|
| Ketchup | Sweet, tangy and classic |
| Garlic Mayo | Creamy and garlicky |
| Ranch Dressing | Creamy, herby and tangy |
| Barbecue Sauce | Sweet, smoky and savory |
| Spicy Mayo | Creamy with a little heat |
Also Read: Crockpot Sloppy Joes
Can You Make Potato Wedges Ahead of Time?
These potato wedges are best served immediately because that is when the crust is at its crispiest. However, leftover wedges can be stored in an airtight container in the refrigerator for up to 3 days.
For the best texture when reheating, use a hot oven or air fryer rather than a microwave. The microwave will warm the potatoes quickly, but it will also soften the crisp exterior.
How to Store Leftover Potato Wedges
Allow the wedges to cool before transferring them to an airtight container. Refrigerate them and use within three days. When you’re ready to eat them, spread them out on a baking sheet and reheat them in a hot oven until warmed through and crisp again.
Recipe at a Glance
| Details | Information |
|---|---|
| Prep Time | 10 minutes |
| Parboiling Time | About 7 minutes |
| Roasting Time | 36–44 minutes |
| Total Time | About 55–65 minutes |
| Servings | 4 |
| Cooking Method | Parboil and bake |
| Best Potato | Russet |
Nutrition Information
The approximate nutrition below is based on four servings and will vary depending on the exact potatoes, amount of oil used, and seasoning.
| Nutrient | Per Serving |
|---|---|
| Calories | About 360 kcal |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 6 g |
| Sugars | 3 g |
| Protein | 7 g |
| Sodium | About 875 mg |
| Potassium | About 1,521 mg |
| Vitamin C | About 23 mg |
Also Read: Crunchy Crumbed Chicken Drumsticks
Frequently Asked Questions
Why are my baked potato wedges not crispy?
The most common reasons are overcrowding the baking sheet, using an oven that is not hot enough, or skipping the parboiling step. Make sure the wedges have space between them and allow the oven to fully preheat before baking.
Can I use Yukon Gold potatoes?
Yes, but the texture will be different. Yukon Gold potatoes have a naturally creamy texture, while russets are starchier and tend to give you a fluffier center with a more pronounced crisp exterior.
Do I have to use baking soda?
You can make the wedges without it, but the small amount of baking soda helps soften the potato surface during parboiling. That makes it easier to create the rough, starchy coating responsible for much of the crisp texture.
Can I use olive oil instead of vegetable oil?
Yes. A neutral vegetable oil works well because it allows the potato flavor to stand out, but olive oil can also be used if you prefer its flavor.
Can I make these potato wedges in an air fryer?
Yes, although the cooking time will depend on the size of your air fryer and the thickness of the wedges. Cook them in batches if necessary so they are not crowded. The same parboiling and roughening technique can be used before air frying.
What should I serve with crispy potato wedges?
They pair especially well with burgers, grilled chicken, sandwiches, wraps, fried chicken, steak, and veggie burgers. They also work as a simple snack with ketchup or your favorite dipping sauce.
