- Prepare the Ingredients
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Scrub 4 large russet potatoes clean. Cut each potato in half lengthwise, then cut each half into 4-6 wedges, depending on size. Gather 3 tbsp olive oil, 2 tbsp cornstarch, 1 tsp each garlic powder, onion powder, and smoked paprika, ½ tsp dried oregano, 1 tsp fine sea salt, ½ tsp black pepper, and 2 tbsp chopped fresh parsley.
- Parboil for Tenderness
Place the potato wedges in a large pot and cover with cold water by an inch. Add a big pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 8-10 minutes, just until a knife meets slight resistance at the center. They should not be falling apart. Carefully drain the wedges and spread them out on your prepared baking sheet. Let them steam-dry for 5 minutes.
- Coat & Season
In a small bowl, whisk together the cornstarch, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper. Pat the dried potato wedges thoroughly with a clean kitchen towel. Drizzle the olive oil over them, tossing to coat evenly. Sprinkle the cornstarch seasoning mixture over the wedges and toss again until every surface is lightly and evenly coated.
- Roast to Crispy Perfection
Arrange the coated wedges on the baking sheet in a single layer, ensuring they aren't touching. Roast in the preheated oven for 20 minutes. Use a spatula to flip each wedge, then roast for another 15-20 minutes, or until deeply golden brown and crispy. Remove from the oven and immediately toss with the chopped fresh parsley. Serve hot.
- Calories:280 kcal
- Protein:5 g
- Carbohydrates:52 g
- Sugar:2 g
- Salt:0.6 g
- Energy:1170 kJ
- Fat:7 g
Let’s be honest, sometimes a bag of chips won’t cut it. You want something substantial, something that crunches then melts on your tongue, something that can carry a dip with dignity. That’s when I start thinking about a good batch of potato wedges. Forget any sad, soggy impostors. A properly made one should have a shatteringly crisp exterior giving way to a cloud-like, steaming interior. It’s a textural masterpiece hiding in plain sight, and making them at home is easier than you think.
From Pub Grub to Kitchen Hero
While versions exist globally, the thick-cut, seasoned American potato wedge as we know it truly came into its own alongside the rise of casual dining and sports bars in the late 20th century. They were the hearty, shareable alternative to fries, perfect for loading with cheese and chili or just dunking into a mountain of cool sour cream. My version is a homage to that spirit—robust, flavorful, and built for sharing.
Why This Recipe Works
The magic here is all in the method. Parboiling the wedges in salted, seasoned water is the not-so-secret weapon for those tender insides. Tossing them in a cornstarch-spiked coating before roasting creates a golden, craggy armor that gets beautifully crispy without needing a vat of oil. It’s a little trick I picked up, and it makes all the difference between good and great. For the final touch, a shower of fresh herbs and a flaky salt finish elevate this dish from simple side to the main event.
A Secret for Crispy Potato Wedges
Here’s the pro-tip that changed my game: dry your potatoes twice. After you parboil them, spread them on a baking sheet and let the steam evaporate for a few minutes. Then, and this is key, pat them dry with a clean kitchen towel. The drier the surface, the better the coating will cling and the crisper the final result. Moisture is the enemy of crunch.
Serving & Perfect Pairings
These are famously versatile. Serve them hot from the oven with a classic trio of ketchup, aioli, and a spicy ranch. For a next-level experience, try them with a tangy, herby green goddess dip or a smoky chipotle mayo. They’re the ultimate partner for a juicy burger or grilled chicken, but honestly, a pile of these with a cold beer or a crisp hard cider is a meal all on itself. They’re also a star at potlucks—nobody ever turns down a well-seasoned wedge.
Variations & Twists
The base recipe is a perfect canvas. Craving sweet potato wedges? Swap in orange-fleshed sweets and add a pinch of smoked paprika to the seasoning. For spicy potato wedges, add cayenne or chipotle powder to the mix. You can make air fried sweet potato wedges or oven baked potato wedges with this same method (adjusting time/temp for your appliance). Love the style of jojo potato wedges? Use a buttermilk soak before coating. For grilled potato wedges, parboil, oil, and finish over medium heat for gorgeous char marks.
Make-Ahead & Storage
You can parboil and dry the wedges up to a day ahead; store them covered in the fridge and let them come to room temp before coating and baking. Leftovers? They lose their crackle but regain some glory in a hot air fryer for a few minutes. They don’t freeze well after baking, so enjoy them fresh.
Frequently Asked Questions
Q: Can I make these without cornstarch?
A: Absolutely. The cornstarch guarantees extra crunch, but an extra tablespoon of flour or even just a longer roast without it will still give you lovely roasted potato wedges.
Q: Why are my wedges soggy?
A: Crowding the pan is the usual culprit. They need space for the steam to escape. Use two baking sheets if needed. Also, ensure your oven is fully preheated—a hot start is non-negotiable for crispy potato wedges recipe success.
Q: What’s the best potato to use?
A: Russets are king for their fluffy interior. Yukon Golds make a creamier, slightly less fluffy but delicious homemade potato wedges. Experiment to find your favorite!
So, what are you waiting for? Preheat that oven, grab some spuds, and get ready to make a snack that might just upstage the main course. Trust me, once you’ve had a batch of these perfectly seasoned, crispy-edged beauties, the store-bought freezer bag will never call your name again. Let me know how yours turn out in the comments! And for more inspiration, don’t forget to check out our recipe collection or the brilliant food science over at Serious Eats.
