These ultra crispy baked potato wedges have been a constant in my kitchen for years. I first developed this approach while chasing the perfect oven-baked fry that would satisfy my family’s French fry cravings without deep frying. The method is simple: cut the potatoes into even wedges, soak them briefly to remove excess starch, dry them thoroughly, then coat in a little olive oil and bold pantry spices. The result is wedges with a deeply golden, crunchy exterior and a tender, steaming interior that reminds me of comfort-food dinners around our table.

I discovered the importance of the soak during a chilly week when I had only pantry staples on hand. After a short soak and a careful roast at 400 degrees Fahrenheit, the wedges came out crispier than I expected, and the whole family asked for more. What makes this version special is the combination of technique and timing: consistent wedge size, a short soak to reduce surface starch, and arranging each wedge with its cut side down so it crisps evenly. These wedges are forgiving, great for weeknights, and easy to scale up for company.

Ingredients

• Russet potatoes (2 pounds): Use 6 smallish or 4 medium russets. Choose firm potatoes without green spots; the high-starch texture gives a fluffy interior and crisper exterior when roasted.
• Olive oil (3 tablespoons): A neutral extra virgin or light olive oil works; it helps promote browning and carries the spices. Use a reliable brand you like for flavor consistency.
• Garlic powder (2 teaspoons): Provides mellow, roasted garlic notes without burning. If you only have fresh garlic, mince finely and toss sparingly so it doesn’t char.
• Onion powder (2 teaspoons): Adds depth and savory balance to the garlic; powdered spices blend evenly over the wedges.
• Fine sea salt (1 teaspoon): Enhances the potato flavor. Finish with a pinch more after baking if needed.
• Freshly ground black pepper: Use to taste; it adds a bright, peppery finish to each bite.
• Fresh parsley (2 tablespoons, optional): Finely chopped and sprinkled at the end for color and a touch of herb freshness.

Instructions

Preheat and prepare: Preheat the oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper. The parchment helps with release and cleanup and encourages even browning by preventing sticking. Cut the potatoes: Cut each potato in half lengthwise, then each half in half again lengthwise to make quarters. For wedges, slice each quarter diagonally in half so you end up with roughly 8 wedges per potato. Aim for consistent thickness so all pieces finish at the same time. Soak to remove starch: Place the wedges in a large bowl and cover with hot tap water (or cold water that you heat on the stove if you prefer). Let them soak for 10 minutes; this step pulls away surface starch and helps the wedges crisp rather than steam in the oven. Dry and season: Drain and pat the wedges very dry with a lint-free tea towel. Spread them on the prepared pan, drizzle with 3 tablespoons olive oil, then sprinkle 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon fine sea salt, and a generous grind of black pepper. Toss gently until every wedge is evenly coated. Arrange for maximum crisp: Arrange the wedges in an even layer with each cut side resting on the pan. If they do not fit in a single layer, divide across two pans and rotate them when flipping halfway through baking to ensure even browning. Bake and flip: Bake for 30 minutes, then flip the wedges using a spatula (try to flip several at a time). Return to the oven and bake another 25 to 30 minutes until they are deeply golden and crisp; wedges at the edge of the pan may finish earlier, so remove them when done and let the rest continue roasting. Finish and serve: When wedges are crisp and easily pierced with a fork, remove from the oven and sprinkle with chopped parsley if desired. Serve hot with your favorite dipping sauces.

Storage Tips

Store cooled wedges in an airtight container in the refrigerator for up to 4 days. To reheat and retain crispness, spread wedges in a single layer on a baking sheet and reheat at 425 degrees Fahrenheit for 6 to 10 minutes, flipping once. You can also re-crisp them in a hot skillet with a teaspoon of oil over medium-high heat for 3 to 4 minutes. For freezer storage, flash-freeze baked wedges on a tray, then transfer to a freezer bag for up to 3 months; reheat from frozen in a hot oven until crisp and heated through.

Ingredient Substitutions

If you don’t have russets, Yukon Golds work but yield a less fluffy interior. Swap olive oil for avocado oil for a higher smoke point and neutral taste. For a dairy-free side with smoky warmth, add 1 teaspoon smoked paprika; for a spicy kick, use 1/2 teaspoon cayenne. If you want extra herb flavor, toss with 1 teaspoon dried rosemary or thyme. For cheesy wedges, sprinkle shredded cheddar over the hot wedges and return to the oven for 5 to 10 minutes until bubbly.

Serving Suggestions

Serve these wedges alongside grilled chicken, burgers, or a fresh green salad for a balanced plate. They make an excellent appetizer with sriracha mayo, garlic aioli, or classic ketchup for dipping. Garnish with chopped chives or parsley for color and brightness. For a party, top with shredded cheddar, scallions, and a drizzle of sour cream for loaded wedges everyone will reach for.

Cultural Background

Wedges are a rustic variation of potato fry traditions found across many cuisines. In North America, thicker-cut roasted potatoes are often served as a comforting side, tracing roots to simple peasant preparations where roasting whole tubers offered easily prepared, satisfying food. This oven-roasted technique modernizes that tradition, achieving deep browning like a fryer but in the oven, and has become a popular pub and home favorite because of its texture and versatility.

Seasonal Adaptations

In winter, add warming spices like smoked paprika and a pinch of ground cumin for depth. Spring and summer call for bright, fresh herbs such as parsley, dill, or chives. For fall, try tossing wedges with a light blend of maple syrup and chili powder before a final five-minute roast for a sweet-spicy glaze. Adjust oven timing slightly for thicker or thinner wedges as seasons may influence potato moisture content.

Meal Prep Tips

To prep ahead, cut and soak the wedges and then dry and store them in a single layer on a tray covered tightly with plastic wrap in the fridge for up to 12 hours. When ready to bake, season and roast as directed. For batch cooking, roast two pans at once and cool quickly before freezing in portions for quick weeknight dinners.

These wedges are forgiving, adaptable, and endlessly satisfying — a simple method that consistently produces crispy, flavorful results. I hope you make them often and put your own spin on the seasoning to make them yours.