- Prepare the Ingredients
Gather 4 large russet potatoes, 3 tbsp olive oil, 1 tbsp cornstarch, 1 tsp each garlic powder and paprika, ½ tsp dried oregano, 1 tsp fine sea salt, and ½ tsp black pepper. Preheat your oven to 425°F (220°C) and place a large, empty baking sheet inside to heat up.
- Parboil the Potatoes
Scrub the potatoes clean (no need to peel) and cut each one lengthwise into 8-12 wedges. Place them in a large pot, cover with cold water by an inch, and add a big pinch of salt. Bring to a boil, then reduce heat and simmer for 8-10 minutes, just until a knife meets slight resistance. Drain thoroughly and let steam evaporate for 2 minutes.
- Season and Toss
In a small bowl, whisk together the cornstarch, garlic powder, paprika, oregano, salt, and pepper. Transfer the parboiled, dry potato wedges to a large mixing bowl. Drizzle with the olive oil and toss to coat evenly. Sprinkle the seasoning mixture over the top and toss again until every wedge is lightly and evenly coated.
- Roast to Crispy Perfection
Carefully remove the hot baking sheet from the oven. Arrange the seasoned wedges in a single layer, ensuring they aren't touching. Roast for 20 minutes. Flip each wedge over and roast for another 10-15 minutes, until deeply golden brown, crispy, and tender inside. Serve immediately with your favorite dip.
- Calories:210 kcal
- Protein:4 g
- Carbohydrates:38 g
- Sugar:1 g
- Salt:0.4 g
- Energy:880 kJ
- Fat:7 g
Let’s be honest: there are fries, and then there are potato wedges. This isn’t about those polite little sticks. This is about a rustic, thick-cut wedge with a craggy exterior that gives way to a steaming, fluffy interior. It’s the kind of snack that feels substantial, a perfect vessel for your favorite dip and a guaranteed crowd-pleaser. I’m convinced that the journey to perfect **potato wedges** begins with choosing the right spud and ends with the satisfying crunch you hear from across the room.
A Legend of Spuds and Simplicity
The origin story of these chunky fries isn’t written in a fancy French cookbook. It’s more likely scrawled on the back of a pub menu or whispered in a backyard BBQ legend. They’re the humble, workmanlike cousin to the French fry, born from the simple desire to get more potato, more flavor, and more satisfying texture onto a plate with minimal fuss. Some say they evolved from “jojos” in the Pacific Northwest, while others claim they’re just a smart way to cut a potato. Whatever their true history, they’ve earned their place as a staple.
The Ultimate Textural Triumph
What makes this version so special is the contrast. We’re not just roasting; we’re creating a perfect storm for crispiness. A quick parboil in salted water starts to break down the surface starch, which, when tossed with oil and seasoning, transforms into a delicate, golden crust in the oven. The interior stays creamy and light. It’s a technique championed by food science gurus at Serious Eats, and once you try it, you’ll never go back to soggy, uneven wedges again.
The One Pro-Tip You Absolutely Need
Here’s the “aha!” moment I had after one too many batches of limp potatoes: space is everything. Crowding the pan is the enemy of crispiness. The wedges need room to breathe, allowing steam to escape so they can roast, not steam. Use two baking sheets if you have to. Giving them that personal space is the single biggest key to achieving those **crispy potato wedges** we all crave.
Serving & Pairing: Beyond the Ketchup Packet
Of course, these are magnificent with a classic garlic aioli or a spicy chipotle mayo. But let’s think bigger. Pile them next to a juicy burger or grilled chicken. For a fun twist, shower them with grated Parmesan and fresh herbs right out of the oven. Beverage-wise, they’re incredibly versatile. A cold, hoppy IPA cuts through the richness beautifully, while a crisp lager is a classic companion. For a non-alcoholic option, a tangy lemonade or ginger beer works wonders.
Variations & Substitutions
The beauty of this template is its flexibility. For **sweet potato wedges**, follow the same method but add a pinch of cinnamon or smoked paprika to the seasoning. Want **spicy potato wedges**? Add cayenne or chili powder to the mix. For an **easy potato wedges** shortcut, you can skip the parboil, though the crust won’t be *quite* as epic. To make **air fried sweet potato wedges** or **oven baked potato wedges**, adjust the temperature and time according to your appliance’s manual—the principle remains the same. Love the style of **jojo potato wedges**? Use a seasoned flour coating before a **deep fried potato wedges** method. For **grilled potato wedges**, parboil first, then finish over medium heat for smoky char.
Make-Ahead & Storage Smarts
You can parboil the potatoes and keep them in the fridge, tossed in oil, for up to a day before roasting. Leftover **homemade potato wedges** re-crisp surprisingly well in a toaster oven or air fryer at 400°F for a few minutes. Avoid the microwave unless you enjoy a soft texture.
Frequently Asked Questions
Q: What’s the best potato for wedges?
A: Russets are the gold standard for fluffy interiors, but Yukon Golds make fantastic **roasted potato wedges** with a creamier, buttery texture.
Q: Can I make these without oil?
A: For **baked sweet potato wedges** or regular ones, a light coating of oil is essential for conductivity and crisping. For a lower-oil version, use a high-quality non-stick spray very generously.
Q: My wedges are always soggy. Help!
A: The usual culprits are overcrowding the pan, not preheating the baking sheet, or skipping the parboil step which creates that crucial starchy surface. Pat your potatoes completely dry after boiling!
So, what are you waiting for? Grab a few potatoes, fire up the oven, and get ready to make a snack that’s far greater than the sum of its simple parts. I promise, once you master this method, you’ll look at the humble spud in a whole new, gloriously crispy light. Now, go forth and wedge! I’d love to hear how yours turn out in the comments.
