There’s something utterly satisfying about biting into crispy baked potato wedges that are golden on the outside and fluffy inside. After countless attempts at perfecting the perfect wedge, I finally landed on a method that delivers crunch without deep frying—a game changer for anyone tired of greasy takeout fries. Whether you’re hosting a casual dinner or craving a comforting snack, these wedges come together with simple ingredients, a touch of seasoning, and just the right bake. They’re versatile enough to pair with your favorite dips or standout as a delicious side that even kids and guests will rave about. If you love homemade food that’s easy, flavorful, and irresistibly crispy, this recipe is about to become a staple in your kitchen.
Why choose Crispy Baked Potato Wedges?
Crispy Baked Potato Wedges deliver unbeatable crunch without frying, making them a healthier, mess-free snack. Simple ingredients and minimal prep mean you can whip them up any day. Versatile and crowd-pleasing, they pair beautifully with dips or shine solo. Plus, their golden exterior and fluffy inside offer the perfect texture combo everyone will love!
Crispy Baked Potato Wedges Ingredients
For the Potato Wedges
- Russet potatoes – Choose firm, starchy potatoes for the crispiest baked wedges.
- Olive oil – Helps create a golden, crunchy surface without deep frying.
- Cornstarch – A secret trick to boost crispiness by absorbing excess moisture.
- Garlic powder – Adds a subtle, savory depth that complements the natural potato flavor.
- Paprika – Gives a smoky warmth and beautiful color to the wedges.
- Salt – Enhances all the flavors and balances the seasoning perfectly.
- Black pepper – Provides a mild heat that wakes up your taste buds.
For Serving and Dipping
- Ketchup or spicy mayo – Classic and creamy dips that perfectly match crispy baked potato wedges.
- Fresh parsley (optional) – Adds a burst of color and fresh herbal aroma to finish the dish.
How to Make Crispy Baked Potato Wedges
- Preheat oven: Preheat your oven to 425°F (220°C), positioning the rack in the upper third for extra crispiness. Let it heat for at least 10 minutes.
- Cut potatoes: Quarter each russet potato into wedges, keeping them roughly equal in size. This ensures even baking so all wedges turn golden and fluffy inside.
- Soak wedges: Place wedges in cold water for 20 minutes to remove excess starch. Rinse once more, then pat them completely dry with a clean kitchen towel.
For the Coating:
- Combine seasoning: In a large bowl, whisk together 2 tablespoons olive oil, 2 tablespoons cornstarch, garlic powder, paprika, salt, and black pepper until a smooth paste forms.
- Toss wedges: Add dried potato wedges to the bowl and gently toss until each wedge is evenly coated with the seasoned mixture.
- Arrange on sheet: Place wedges in a single layer on a parchment-lined baking sheet, ensuring edges don’t touch to promote even air circulation and crisping.
- Bake to crisp: Bake at 425°F for 25 minutes, then flip wedges and bake 5–10 more minutes until golden brown and crunchy on the edges.
- Serve warm: Transfer hot wedges to a serving platter, sprinkle with fresh parsley if using, and offer ketchup or spicy mayo on the side.
Optional: Sprinkle smoked paprika for a smoky kick.
Exact quantities are listed in the recipe card below.
Variations & Substitutions for Crispy Baked Potato Wedges
Feel free to get creative with these potato wedges—there’s no wrong way to enjoy them!
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Sweet Potatoes: Swap in sweet potatoes for a naturally sweeter, vibrant twist that adds extra nutrition and color.
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Herb-Infused: Add fresh or dried herbs like rosemary or thyme to the seasoning mixture for a fragrant, earthy flavor boost.
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Spicy Kick: Toss in some cayenne pepper or chili powder to the seasoning mix for a little heat that’ll really wake up your taste buds.
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Cheesy Variation: Sprinkle grated Parmesan or nutritional yeast after baking for a deliciously cheesy flavor without the need for dairy.
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Balsamic Glaze: Drizzle balsamic reduction on top before serving to add a tangy-sweet finish that complements the crispy texture beautifully.
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Garlic Parmesan: Mix minced garlic and grated Parmesan into the coating for an irresistible garlic-butter flavor that pairs perfectly with the crunch.
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Zesty Lemon: Serve with a squeeze of fresh lemon juice for a bright, tangy contrast that lightens the dish and enhances the potato’s natural flavor.
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Loaded Wedges: Top baked wedges with your choice of bacon bits, green onions, and sour cream for a hearty treat perfect for gatherings.
What to Serve with Crispy Baked Potato Wedges?
Elevate your homemade feast with delightful accompaniments that enhance those golden, crunchy goodness!
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Creamy Dip: A rich ranch or garlic aioli amplifies the savory flavors of the wedges while offering a cooling, tangy balance.
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Grilled Chicken: Juicy, marinated grilled chicken complements the crispy texture perfectly, creating a satisfying and wholesome meal.
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Mixed Greens Salad: A fresh, zesty salad with a tangy vinaigrette adds brightness and a refreshing crunch, making the meal feel light.
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Sloppy Joes: Sweet and savory beef sloppy joes pair wonderfully with potato wedges, creating a fun, nostalgic comfort food combo.
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Vegetable Stir-Fry: Lightly sautéed veggies provide color and nutrition, plus the vibrant flavors contrast beautifully with the rich potatoes.
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Cheesy nachos: Layered with melted cheese, jalapeños, and guacamole, these nachos create a crispy-crunchy extravaganza on your plate.
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Soda or Craft Beer: A fizzy drink or a crisp craft beer pairs perfectly to wash down the crispy decadence and keep the party vibe alive!
Make Ahead Options
These Crispy Baked Potato Wedges are perfect for meal prep enthusiasts! You can cut and soak the potato wedges up to 24 hours in advance. After cutting and soaking the potatoes, make sure to dry them thoroughly to prevent excess moisture, which ensures they’ll still turn out crispy later. Simply store the dried wedges in an airtight container in the refrigerator. When you’re ready to bake, toss the potato wedges in the seasoning mixture and arrange them on a baking sheet. Bake as directed, and you’ll enjoy crispy, golden wedges just as delicious as if made fresh!
Expert Tips for Crispy Baked Potato Wedges
- Dry Thoroughly: Always dry potato wedges completely after soaking to prevent soggy results and help the cornstarch coating crisp beautifully.
- Use Cornstarch: This small addition absorbs moisture and creates that coveted crunchy crust on your crispy baked potato wedges without frying.
- Space Evenly: Arrange wedges with gaps on the baking sheet; overcrowding traps steam and softens edges, keeping them from turning golden and crisp.
- Flip Halfway: Turning wedges halfway through baking ensures even browning and a uniform crispy texture on all sides.
- High Heat Matters: Baking at 425°F locks in crispiness quickly while maintaining fluffy interiors—lower temps usually yield limp wedges.
- Experiment with Spices: Don’t hesitate to customize seasoning to suit your taste, but keep the balance so it complements, not overpowers, the natural potato flavor.
How to Store and Freeze Crispy Baked Potato Wedges
Room Temperature: Enjoy your crispy baked potato wedges right after baking for the best crunch. If left out, consume within 1 hour to avoid sogginess.
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to bring back their crunch, avoiding the microwave which will make them soft.
Freezer: For longer storage, freeze baked potato wedges in a single layer on a baking sheet, then transfer to a freezer bag once frozen. They can be kept for up to 3 months.
Reheating: To reheat, preheat your oven to 400°F (200°C) and bake for 10-15 minutes until crispy again, making your crispy baked potato wedges deliciously enjoyable!
Best Crispy Baked Potato Wedges Recipe for Ultimate Home Snack Recipe FAQs
What kind of potatoes are best for crispy baked potato wedges?
Russet potatoes are your best bet! Their high starch content ensures a fluffy interior and crispy exterior. Avoid waxy potatoes like red or new potatoes, as they tend to stay soft and won’t crisp up as nicely.
How should I store leftover crispy baked potato wedges?
Store any leftovers in an airtight container in the refrigerator. They’ll stay good for up to 3 days. When ready to enjoy again, reheat them in the oven at 400°F (200°C) for 10-15 minutes to regain their crispiness. Avoid the microwave, as it will make the wedges soggy.
Can I freeze baked potato wedges, and how do I do it properly?
Absolutely! To freeze, first spread the fully baked wedges in a single layer on a baking sheet. Freeze them uncovered for about 1-2 hours until firm. Then transfer the frozen wedges to a freezer-safe bag or container. They keep well for up to 3 months. When reheating from frozen, bake at 425°F (220°C) for 15-20 minutes, flipping halfway for even crispness.
My wedges sometimes come out soggy instead of crispy. What am I doing wrong?
This is a very common hurdle! Make sure to soak the potato wedges in cold water for 20 minutes and then dry them thoroughly—any moisture left will steam rather than crisp the potatoes. Also, don’t overcrowd your baking sheet; leave space between wedges to allow hot air circulation. Finally, baking at a high temperature (425°F) and flipping halfway through baking are key steps to achieve that perfect crunch.
Are these crispy baked potato wedges safe for pets?
While plain potatoes are not toxic to dogs in small amounts, seasoned wedges with salt, garlic powder, and paprika should be avoided, as some spices can upset your pet’s stomach or be harmful. It’s best to stick to pet-friendly treats and keep your wedges as a special human snack!
Best Crispy Baked Potato Wedges Recipe for Ultimate Home Snack
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C), positioning the rack in the upper third for extra crispiness. Let it heat for at least 10 minutes.
- Quarter each russet potato into wedges, keeping them roughly equal in size.
- Place wedges in cold water for 20 minutes to remove excess starch. Rinse once more, then pat them completely dry.
- In a large bowl, whisk together olive oil, cornstarch, garlic powder, paprika, salt, and black pepper until a smooth paste forms.
- Add dried potato wedges to the bowl and gently toss until each wedge is evenly coated.
- Place wedges in a single layer on a parchment-lined baking sheet, ensuring edges don’t touch.
- Bake at 425°F for 25 minutes, then flip wedges and bake 5-10 more minutes until golden brown.
- Transfer hot wedges to a serving platter, sprinkle with fresh parsley if using, and serve with ketchup or spicy mayo.
