There’s something absolutely satisfying about perfectly baked potato wedges – crispy and golden on the outside, fluffy and tender on the inside, with just the right amount of seasoning in every bite. These Baked Potato Wedges are the ultimate comfort food side dish that pairs beautifully with everything from grilled chicken to burgers, or they’re delicious enough to enjoy on their own as a snack. What makes these wedges special is the simple technique of soaking the cut potatoes to remove excess starch, then coating them with oil and seasonings before baking at high heat. This method creates that coveted crispy exterior while keeping the inside perfectly soft. They’re healthier than deep-fried alternatives but deliver all the same satisfying crunch and flavor that makes potato wedges irresistible.
Serves: 4-6 people as a side dish
What You’ll Need
- 4 large russet potatoes (about 2-3 lbs total)
- 3 tablespoons olive oil or vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- Optional: 1/4 teaspoon cayenne pepper for heat
- Fresh parsley for garnish
Preparing the Potatoes
Start by washing the potatoes thoroughly under cold running water, scrubbing away any dirt with a vegetable brush. You can leave the skin on for extra texture and nutrients – just make sure they’re completely clean. Cut each potato in half lengthwise, then cut each half into 3-4 wedge-shaped pieces, depending on the size of your potatoes. You want wedges that are roughly the same thickness so they cook evenly, about 1/2 to 3/4 inch thick at the widest part.
The Soaking Secret
Place all the cut potato wedges in a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes, or up to 2 hours if you have the time. This step removes excess starch from the surface of the potatoes, which helps them get crispier when baked instead of turning gummy. You’ll actually see the water become cloudy as the starch is released. After soaking, drain the water and rinse the wedges under cold running water until the water runs clear.
Drying and Seasoning
Pat the potato wedges completely dry with clean kitchen towels or paper towels. This is really important – any moisture left on the surface will create steam in the oven and prevent proper browning. While you’re drying them, preheat your oven to 425°F and line a large baking sheet with parchment paper or lightly grease it with oil.
Creating the Seasoning Mix
In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, oregano, and thyme. If you like a bit of heat, add the cayenne pepper as well. Mix all the seasonings together until evenly combined. This blend gives the wedges a well-rounded flavor that’s savory and aromatic without being overwhelming.
Coating for Crispiness
Place the dried potato wedges in a large bowl and drizzle them with the oil. Toss them with your hands or a large spoon until every wedge is evenly coated with oil – this is what will help them get golden and crispy. Sprinkle the seasoning mixture over the oiled wedges and toss again until all pieces are evenly coated with the spices. Make sure to get seasoning on all the cut surfaces for maximum flavor.
The Perfect Baking Method
Arrange the seasoned wedges on your prepared baking sheet in a single layer, making sure they’re not touching each other. Overcrowding will cause them to steam instead of crisp up. If needed, use two baking sheets to give them enough space. Place the baking sheet in the preheated oven and bake for 25-30 minutes, then carefully flip each wedge over using a spatula or tongs.
Achieving Golden Perfection
Continue baking for another 15-20 minutes until the wedges are golden brown and crispy on the outside. You can test doneness by piercing one with a fork – it should slide in easily, indicating the inside is tender. If they need more browning, you can move them to the top rack of the oven for the last 5 minutes, but watch them carefully to prevent burning.
Serving and Enjoying
Remove the wedges from the oven and let them cool for just a few minutes before serving. Sprinkle with fresh chopped parsley for a pop of color and freshness. These wedges are perfect on their own, but they’re also fantastic with ketchup, ranch dressing, sour cream, or any of your favorite dipping sauces. Serve them hot for the best texture – they’ll stay crispy for about 15-20 minutes after coming out of the oven.
Variations and Storage Tips
You can customize these wedges by experimenting with different seasoning combinations. Try adding parmesan cheese and Italian herbs, or go for a southwestern flavor with chili powder and cumin. Leftover wedges can be stored in the refrigerator for up to 3 days and reheated in a 400°F oven for about 10 minutes to restore some crispiness. For best results, always serve them fresh from the oven when they’re at their crispiest and most delicious.
