Crispy Oven-Baked Potato Wedges

Most homemade potato wedges come out of the oven one of two ways: pale and soft, or browned on the outside but still hard in the middle. These oven-baked potato wedges avoid both. A short soak, a light dusting of cornstarch and a properly hot oven give you wedges with crackly, golden edges and centers as fluffy as a baked potato.

You only need one sheet pan, a few everyday spices and a little patience while the potatoes soak. Most of the time is hands-off, which makes them an easy side to start before you get on with the rest of the meal.

They are also a good first project if you are learning to roast vegetables. The same rules apply to almost everything you put on a sheet pan, and you can read more about them on our cooking tips page.

Oven-baked potato wedges at a glance

• Taste and texture: crisp, golden cut sides, soft and fluffy inside, gently smoky from the paprika.
• Best for: a side for soups, salads and sandwiches, a casual lunch with dips, or snacking.
• Key technique: soaking and thoroughly drying the potatoes, then baking cut side down in a hot oven.
• Diet: vegetarian, vegan and naturally gluten-free as written.

Why these potato wedges turn out crispy

Soaking removes surface starch

Cutting a potato releases starch onto its surface. Left there, it makes the wedges gummy and encourages them to stick to the pan. Thirty minutes in cold water rinses most of it away, which leaves a cleaner surface that browns and crisps more evenly.

A dry surface browns, a wet one steams

This is the step people skip, and it matters more than the soak. Any water clinging to the wedges has to evaporate before browning can begin, so wet potatoes spend the first part of baking steaming. Pat them dry with towels until they no longer feel damp.

Cornstarch for a thin, crunchy shell

A single tablespoon of cornstarch tossed with the spices forms a very thin coating that dries out and crisps in the oven. It also helps the seasoning stick. Mixing it with the spices first, before the oil, keeps it from clumping.

Cut sides down on a hot sheet

The flat cut faces are where the best crust forms, because they sit in full contact with the pan. Laying the wedges on a cut side and flipping once to the other side gives you two crisp faces per wedge. At 425°F / 220°C, the outside crisps in about the same time the inside takes to cook through.

Crispy Oven-Baked Potato Wedges

Russet potato wedges soaked, dried, tossed in cornstarch, smoked paprika and garlic, then baked in a hot oven until crisp outside and fluffy inside.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Soaking 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Lunch, Side Dish

Cuisine American

Servings 4 servings

Equipment

• Large rimmed sheet pan
• Parchment paper
• Large mixing bowl
• Clean kitchen towels
• Chef's knife and cutting board

Ingredients

  

• 4 medium russet potatoes about 2 lb / 900 g, scrubbed, skin on
• 1 tbsp cornstarch 8 g
• 1 tsp kosher salt plus a pinch to finish
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper freshly ground
• 3 tbsp olive oil 45 ml
• 2 tbsp fresh parsley finely chopped, optional, to serve

Instructions

 

• Cut each potato in half lengthwise, then cut each half lengthwise into 4 even wedges, so each potato gives 8 wedges.
• Put the wedges in a large bowl, cover with cold water and soak for 30 minutes. Towards the end of soaking, set an oven rack in the lower-middle position and heat the oven to 425°F / 220°C. Line a large rimmed sheet pan with parchment paper.
• Drain the wedges and spread them on clean kitchen towels. Pat them very dry on all sides; any water left on the surface will steam instead of crisp. Dry the bowl too.
• In a small bowl, mix the cornstarch, salt, smoked paprika, garlic powder and pepper. Return the wedges to the dry bowl, sprinkle over the seasoning mix and toss until every wedge is lightly and evenly coated.
• Drizzle with the olive oil and toss again until the wedges look glossy and no dry powder is left.
• Arrange the wedges on the sheet pan with a cut side down and a little space between each one. Use two sheets if they are crowded.
• Bake for 20 minutes, until the undersides are golden and release easily from the parchment. Flip each wedge onto its other cut side.
• Bake for another 12 to 15 minutes, until both cut sides are deep golden and crisp and a knife slides easily into the thickest part.
• Sprinkle with a pinch of salt and the parsley, if using, and serve straight away.

Notes

Russet (floury) potatoes give the fluffiest centers. Yukon Gold also works and gives a creamier, slightly less crisp result.

If you are short on time you can skip the soak, but rinse the cut wedges well and dry them thoroughly; they will be a little less crisp.

Cool leftovers within 2 hours and refrigerate for up to 4 days. Reheat in a 400°F / 200°C oven for 8 to 10 minutes.

Keyword baked wedges, crispy potato wedges, oven-baked potato wedges, seasoned potato wedges

Tips for perfect oven wedges

• Keep the wedges even. Similar-sized pieces cook at the same rate, so nothing burns while the rest catches up.
• Give them space. Crowded wedges trap steam. If they touch, split them between two sheet pans and swap the sheets halfway.
• Let them release on their own. If a wedge sticks when you go to flip it, give it a few more minutes. A properly browned crust lets go easily.
• Use parchment, not foil. Potatoes tend to stick to plain foil. Parchment, or a well-oiled heavy sheet pan, works better.
• Salt again at the end. A small pinch right out of the oven tastes brighter than salt added at the start alone.

Substitutions and variations

• Different potatoes: Yukon Gold or other all-purpose potatoes work and give a creamier inside. Waxy red potatoes hold their shape well but will not be as fluffy.
• Sweet potatoes: they can be used, but they contain more sugar, brown faster and rarely get as crisp. Check them from 15 minutes in and expect softer wedges.
• No cornstarch: use the same amount of potato starch, or leave it out. The wedges will still brown, just with a less crunchy shell.
• Spice blends: try 1 teaspoon dried rosemary and a little lemon zest, or 1 teaspoon ground cumin with chili powder in place of the paprika.
• Cheesy wedges: scatter 1/4 cup (20 g) finely grated hard cheese over the wedges for the last 3 minutes of baking. Check the label if you need it to be vegetarian, as many hard cheeses use animal rennet.
• Air fryer: cook in a single layer at 400°F / 200°C for 18 to 22 minutes, shaking the basket halfway. Work in batches.

Storage and reheating

Cool leftover wedges and refrigerate them within 2 hours of baking (keep your fridge at or below 40°F / 4°C). In an airtight container they keep for 3 to 4 days.

Reheat on a sheet pan in a 400°F / 200°C oven for 8 to 10 minutes, or in an air fryer at the same temperature for 4 to 6 minutes, until hot and crisp again. The microwave will warm them but leaves them soft.

To freeze, spread the cooled wedges on a sheet pan until firm, then bag them. They keep for up to 2 months. Bake from frozen at 425°F / 220°C for 15 to 20 minutes, until piping hot.

Common mistakes to avoid

• Skipping the drying step. Wet wedges steam and stay pale. Dry them thoroughly before seasoning.
• Too low an oven. At lower temperatures the potatoes cook through before the outside crisps. Make sure the oven is fully heated before the pan goes in.
• Overcrowding the pan. One sheet is right for about 2 pounds (900 g) of potatoes in a single layer. Any more, use a second sheet.
• Flipping too early. Turning them before they have browned tears the crust off and leaves it on the parchment. Wait the full 20 minutes.
• Adding oil before the starch. Cornstarch dropped onto oiled potatoes clumps into pasty spots. Season dry first, then add the oil.

Frequently asked questions

Do I have to peel the potatoes for wedges?

No. The skin crisps up nicely and helps the wedges hold their shape. Just scrub the potatoes well and cut away any green patches or sprouts.

Why are my potato wedges soggy?

Soggy wedges usually come from moisture or crowding: potatoes that were not dried well, a pan packed too tightly, or an oven that was not hot enough. Fix those three and they will crisp.

Can I soak the potatoes longer than 30 minutes?

Yes. You can soak them for a few hours in the fridge, covered with cold water. Drain and dry them just as thoroughly before baking.

How do I know when the wedges are done?

Both cut sides should be deep golden, and a small knife should slide into the thickest part with no resistance. If they are brown but still firm inside, lower the oven to 400°F / 200°C and give them a few more minutes.

What dip goes with potato wedges?

Ketchup and mayonnaise are classics. Garlic yogurt, sour cream with chives or a spicy sriracha mayo all work well with the smoky paprika.

Serving suggestions

These wedges are made for dunking, which makes them a natural partner for a bowl of creamy tomato soup. For a lighter lunch, serve them with a big spoonful of Mediterranean chickpea salad and a garlicky yogurt dip.

They also work as a side for burgers and sandwiches, or for something heartier, next to a bowl of easy homemade chicken curry to soak up the sauce.