These crispy baked potato wedges are golden on the outside, fluffy on the inside, and packed with bold seasoning in every bite. Made in the oven with simple pantry ingredients, this recipe delivers restaurant-quality potato wedges without deep frying.
Why You’ll Love This Recipe
- Perfectly crispy texture using cornstarch and soaking method
- Oven-baked, not fried
- Family-friendly and customizable
- Simple ingredients with big flavor
- Ideal as a side dish, snack, or appetizer
Ingredients
- 5–6 Russet potatoes
- ¼ cup melted butter or oil
- 1 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 teaspoons chili flakes or chili sauce (optional)
- 2 tablespoons cornstarch
- Fresh thyme and rosemary, finely chopped
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
- Wash the potatoes thoroughly using a brush. Do not peel.
- Cut the potatoes into wedges and transfer them to a bowl of cold water. Rinse well to remove excess starch.
- Add fresh cold or ice water and soak for at least 30 minutes.
- Drain, rinse again, and pat the potatoes completely dry.
- Add butter or oil, salt, paprika, garlic powder, black pepper, chili flakes, cornstarch, and herbs. Toss until evenly coated.
- Arrange the wedges in a single layer on the baking sheet.
- Bake for 30–40 minutes, flipping halfway through, until golden and crispy.
- Garnish with remaining herbs and serve immediately.
Tips & Tricks
- Soaking the potatoes is key for extra crispiness
- Cornstarch creates a crunchy outer layer
- Space wedges apart to avoid steaming
- Swap butter with olive oil for a dairy-free version
Details
- Prep Time: 15 minutes
- Soak Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Oven-Baked
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian, Halal-friendly
Notes
- Serve with garlic sauce, ketchup, or yogurt dip
- Add parmesan-style halal cheese after baking if desired
- Adjust spice level to taste
Nutrition (Approximate per serving)
- Calories: 260
- Carbohydrates: 34g
- Protein: 5g
- Fat: 12g
FAQ
How do I make potato wedges extra crispy?
Soaking, drying well, and using cornstarch ensures maximum crispiness.
Can I skip soaking the potatoes?
You can, but soaking removes excess starch and improves texture.
What potatoes work best?
Russet potatoes are ideal due to their starch content.
Can I make these ahead of time?
They’re best fresh but can be reheated in the oven.
Can I air-fry these wedges?
Yes, air fry at 380°F for 18–22 minutes, shaking halfway.
Storage
- Refrigerator: Store up to 3 days in an airtight container
- Freezer: Not recommended
- Reheating: Oven at 375°F for 10 minutes
Similar Recipes
Crispy Baked Potato Wedges
Ingredients
- 5 –6 Russet potatoes
- ¼ cup melted butter or oil
- 1 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 teaspoons chili flakes or chili sauce optional
- 2 tablespoons cornstarch
- Fresh thyme and rosemary finely chopped
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
- Wash the potatoes thoroughly using a brush. Do not peel.
- Cut the potatoes into wedges and transfer them to a bowl of cold water. Rinse well to remove excess starch.
- Add fresh cold or ice water and soak for at least 30 minutes.
- Drain, rinse again, and pat the potatoes completely dry.
- Add butter or oil, salt, paprika, garlic powder, black pepper, chili flakes, cornstarch, and herbs. Toss until evenly coated.
- Arrange the wedges in a single layer on the baking sheet.
- Bake for 30–40 minutes, flipping halfway through, until golden and crispy.
- Garnish with remaining herbs and serve immediately.
Notes
Conclusion
These crispy baked potato wedges prove that oven-baked can be just as crunchy and satisfying as fried. Easy, flavorful, and endlessly adaptable, this recipe is guaranteed to become a staple in your kitchen.