Crispy Potato Wedges seriously solve a lot of dinner drama at my house. You’ve had that moment, right? You’re craving something salty and golden, but soggy fries just kill the mood. Let’s not even mention deep-frying (so much mess for so little reward). What you want is oven-baked magic: something crunchy, fluffy, and as close to restaurant-good as possible. Trust me, with a couple of tricks, crispy potato wedges are super easy, and they actually taste even better at home. Also, if you’re interested, you can check out some easy variations at the end with my spicy potato recipes. 
Tips to Make the Best Potato Wedges
Okay, let’s get one thing clear: not every potato wedge is created equal (I’ve had some oddly sad ones in my time). First, use a good starchy potato like russet. Don’t reach for those waxy small ones if you want that big crunch. You need to cut them evenly. I usually go for thick wedges, maybe about the width of my thumb so they cook at the same speed.
The soaking step is where the magic begins. I always soak the wedges in cold water at least thirty minutes, sometimes longer if I remember and the baby isn’t screaming (trust me, it definitely helps pull out the extra starch). Dry them well after soaking. As in, aggressively dry. Don’t go light here or all your future crispiness just evaporates.
Here’s another thing I learned sort of by accident: preheat your baking tray in the oven. It gives wedges that instant sizzle! Toss on enough oil to coat, but don’t drown them (no one likes greasy potatoes hiding in a puddle). Shake on your favorite seasonings, getting into all the nooks. Bake at a high temp – I like it at 425°F. Flip once and keep your eye on them, because the difference between toasty and burnt can sneak up fast.
I tried these tips after years of limp wedges and now they’re restaurant quality every single time. My kids demolish them, even my picky eater. They’re amazing!
— Bethany M.
Potato Wedge Serving Suggestions
Here’s where you can get creative. Potato wedges are like the blank canvas of sides. These ideas are the crowd-pleasers at my place:
- Dunk them in classic ketchup or go wild with chipotle mayo for a smoky twist.
- Pair with grilled burgers or sloppy joes for that real backyard vibe.
- Toss some over a salad if you’re feeling fancy (trust me, it’s weirdly good).
- Use leftovers in breakfast hash the next morning.
Surprisingly, even cold from the fridge, crispy potato wedges taste kind of awesome.
More Potato Recipes to Make
I’ve honestly made potatoes in almost every way because they’re cheap and forgiving. If you’re obsessed with crispy potato wedges, try sweet potato fries next. The method’s pretty much the same, but the flavor is different and honestly awesome. Roasted smashed potatoes? Absolute game-changer at family dinners people rave about them all afternoon. If you like extra spuds, you should try making cheesy potato skins. They sound complicated but aren’t. Just don’t expect any leftovers because they vanish fast around here. If you’re into spicy food, you could toss wedges in taco seasoning or cajun spice – so easy and nobody ever complains about extra flavor. I love serving all of these for laid-back movie nights or quick lunches on cold days.
Special Equipment
Don’t worry – you do not need anything fancy for these. A sharp chef’s knife is the most important tool because uneven wedges will cook weird. I always use a big wooden cutting board to wrestle those potatoes into the right size. For baking, a rimmed baking sheet (aka any cookie tray with a lip) is what you want, so you don’t scatter wedges all over the oven floor like I did on my first attempt. If you have parchment paper, line your tray for easy cleanup – totally worth it, especially after a long week. And honestly, use your hands for tossing in oil and seasoning. Spoons don’t cut it, and it’s more fun to get messy sometimes.
Make-Ahead and Storage
Let’s say you get busy or just want to prep ahead (who doesn’t?). Once you cut the potatoes, you can soak them in cold water in the fridge overnight. I’ve done this before and they still come out crispy. Leftover crispy potato wedges reheat surprisingly well. I usually toss them back on a hot tray in the oven for a few minutes (don’t use the microwave unless you’re desperate for sogginess). They keep a couple days in the fridge. You can freeze baked wedges too but…honestly, the texture isn’t quite as magical after that. Just being honest, no regrets.
Common Questions
What kind of potato is best?
Russet potatoes. They just get crunchier, end of story.
Do I have to peel them?
Nope! The skin actually helps the crisp. Just scrub them well.
What if I don’t have parchment paper?
You can oil your pan instead, just watch for sticking.
Can I make them in the air fryer?
Yes, but I’d suggest smaller batches at a time so you don’t crowd them.
How do I make them extra crunchy?
Soak, dry super well, use high heat, and don’t skip preheating your tray!
Try These Next Time You’re Craving Fries
Alright, so that’s my full crash course on crispy potato wedges. To wrap things up: dry your potatoes, crank up that oven, and don’t crowd your tray. Soon you’ll have a batch that’s golden, fluffy inside, and (I’m gonna say it) way tastier than takeout. Try, tweak, and make them your own! By the way, if you’re chasing next-level crunch, check out How to make my fries/potato wedges crispy? : r/hellofresh for other home-cook tips. Want more ideas? You can always hop into food forums for creative spins. Go make something delicious already. 
Crispy Potato Wedges
Crispy Potato Wedges that are golden, crunchy, and perfect for any meal. Easy to make oven-baked recipe that tastes even better than takeout.
- Total Time: 65 minutes
- Yield: 4 servings 1x
Ingredients
- 4 medium russet potatoes
- 3 tablespoons vegetable oil
- Salt to taste
- Pepper to taste
- Your favorite seasonings (e.g., garlic powder, paprika, or onion powder)
Instructions
- Preheat your oven to 425°F (220°C) and place a baking tray inside to heat up.
- Wash and cut the russet potatoes into thick wedges, about the width of your thumb.
- Soak the wedges in cold water for at least 30 minutes to remove excess starch.
- Drain and dry the potato wedges thoroughly using a clean towel.
- Carefully remove the hot baking tray from the oven and lightly coat it with oil.
- Spread the potato wedges on the prepared tray, ensuring they are not overcrowded.
- Toss wedges with salt, pepper, and any other preferred seasonings.
- Bake for 30-35 minutes, flipping halfway through until golden brown and crispy.
Notes
For best results, soak potatoes longer if you can, and dry them aggressively before baking. Preheating the tray is key for that initial sizzle.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg