Ultra Crispy Baked Potato Wedges (2023)


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Ultra Crispy Baked Potato Wedges (1)

Let’s make homemade crispy potato wedges. Yessss. These potato wedges are impossibly crispy and crackly on the outside, with tender, pillowy potato insides. They’re the perfect homemade solution any time the French fry craving strikes.

These wedges are generously seasoned with pepper, garlic powder and onion powder before baking, which makes them mysteriously and utterly irresistible.

Since these potato wedges are baked in heart-healthy olive oil, rather than deep-fried in canola oil, they are far more redeeming than your average French fries. They’re as healthy as fries can be, basically.

Ultra Crispy Baked Potato Wedges (2)

Here’s the secret to making ultra crispy potato wedges: Soak your raw potato wedges in hot water for 10 minutes before baking. This step releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors.

In fact, with this method, the outsides almost seem to have a double layer of crispness. It’s magical. Granted, you could skip the soaking step if you’re in a hurry, but your potato wedges will be about 80 percent as awesome. (I’ve tried.) We owe a thank you to the geniuses at America’s Test Kitchen for this little trick.

(Video) Crispy Potato Wedges | Perfect Oven Baked Snack, Side, or Appetizer!

Ultra Crispy Baked Potato Wedges (3)

Tips to Make the Best Potato Wedges

Start with quality Russet potatoes, preferably organic since they’re on the dirty dozen list for produce highest in pesticide residue. Look for smooth, firm potatoes. You’ll need about four medium potatoes.

Slice the potatoes into even wedges so they bake evenly. You’ll find instructions below. The last cuts are the most important, when you’re slicing the quartered potatoes into wedges.

Soak the potatoes for 10 minutes. I’ve used hot tap water, but readers warned that pipes leach impurities into hot water, so you maybe better off using water warmed on the stove, or in your tea pot. (Warm it just until it’s hot to the touch, not boiling.)

Season generously with garlic powder, onion powder and black pepper. Garlic and onion powder are magical with potatoes, offering a more complex but subtle flavor. I’ve used them in my recipes for mashed potatoes, roasted breakfast potatoes and hash browns.

Arrange the potatoes evenly across the pan, so each wedge has a flat side against the pan. You’ll need a legit half-sheet pan (affiliate link) to make them all fit. If you don’t have one, you’ll need to divide them across two pans.

Flip halfway through baking. This is a little tedious, but essential to achieving evenly golden, crispy edges all over. You should be able to flip a few wedges at once with a spatula, then scoot them around a bit so they’re in an even layer again.

Don’t pull them out of the oven too early. They should be deeply golden. Crispy potato wedges or bust!

Sprinkle with parsley for bonus points in the looks department. And don’t forget the ketchup. Or mayonnaise, mustard, cheese sauce, whichever strikes your fancy.

Ultra Crispy Baked Potato Wedges (4)

(Video) Ultra Cristpy Baked Potato Wedges

Watch How to Make Potato Wedges

Ultra Crispy Baked Potato Wedges (5)

Potato Wedge Serving Suggestions

Potato wedges are a great snack on their own, with ketchup, mayonnaise or aioli. Or, serve them as a side with:

  • Burgers: You have to try these sweet potato and black bean veggie burgers.
  • Chili: My go-to vegetarian chili or butternut chipotle chili.
  • Falafel: Serve crispy homemade falafel on sandwiches or salads. Just be sure to soak your chickpeas for 4 to 24 hours in advance.
  • Grilled cheese sandwiches: My go-to grilled cheese, or balsamic roasted veggie-stuffed grilled cheese.
  • Mac and cheese: Classic stovetop mac and cheese or creamy vegan mac and cheese.

Ultra Crispy Baked Potato Wedges (6)

More Potato Recipes to Make

If you love this recipe, you definitely don’t want to miss my crispy baked sweet potato fries. Here are more irresistible potato recipes to try:

  • Best Baked Potato
  • Crispy Smashed Potatoes
  • Delicious Crispy Hash Browns
  • Perfect Roasted Potatoes
  • Roasted Breakfast Potatoes

Please let me know how these potato wedges turn out for you! I always work so hard on my recipes and I’m so eager to hear how they turn out for you. If you get a chance, share a picture on Instagram with the hashtag #cookieandkate!

Ultra Crispy Baked Potato Wedges (7)

Ultra Crispy Baked Potato Wedges (8)


Ultra Crispy Baked Potato Wedges



(Video) Crispy Potato Wedges with Mayo Dip | Ultra Crispy Baked Potato Wedges | Potato Chips
  • Author: Cookie and Kate
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

4.8 from 217 reviews

Everyone loves these ultra crispy baked potato wedges! This recipe is easy and turns out perfectly every time. Make these potato wedges whenever the French fry craving strikes! Recipe yields 6 servings.



  • 2 pounds Russet potatoes (6 smallish or 4 medium), scrubbed clean (I didn’t peel mine)
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon fine sea salt
  • Freshly ground black pepper
  • 2 tablespoons finely chopped fresh parsley, optional
(Video) The Secret To Super Crispy Potato Wedges #shorts


  1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
  2. Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges (you’ll end up with 8 wedges per potato; make sure they are about the same thickness and size).
  3. Place the sliced potatoes into a large bowl and cover them with hot water (I used hot water from the tap, but others have suggested that pipes can leach impurities into hot water, so it may be best to use cool tap water that has been heated on the stove). Let them soak for 10 minutes.
  4. Drain the potatoes and lightly pat them dry with a lint-free tea towel. Place the potato wedges on the prepared pan and drizzle them with the olive oil. Sprinkle the garlic powder, onion powder, salt and a generous amount of pepper on top.
  5. Toss until the potatoes are evenly coated in oil and spices, then arrange them in even columns across the pan so each wedge has a cut side against the pan. (If they don’t all fit in an even layer across your pan, you’ll need to use two pans for this recipe—divide them evenly across both pans, and rotate the pans when you flip the potatoes halfway through baking. They may be done baking earlier than specified below so keep an eye on them toward the end.)
  6. Bake for 30 minutes, then flip the wedges over (use a spatula and you should be able to flip several at a time). Arrange them in an even layer and return the pan to the oven.
  7. Bake until the wedges are deeply golden, crisp and easily pierced through by a fork, about 25 to 30 more minutes (the fries near the outside of my pan were done at 25, so I removed them and put the pan back in the oven for 5 more minutes to finish off the rest).
  8. Sprinkle with parsley, if desired, and serve while hot.


Recipe adapted from my crispy baked French fries.

Change it up: These potato wedges make great cheese fries, too. Once they’re done baking, sprinkle generously with shredded cheddar cheese. Return them to the oven and bake for 5 to 10 minutes, until golden and bubbly on top. I like to sprinkle them with thinly sliced green onion before serving.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.

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(Video) Baked Sweet Potato Fries + Tips to Make them Ultra Crispy!


How do you crisp potato wedges? ›

Fire up the oven to reheat roasted potatoes

To get those potatoes crisp again, Consumer Reports recommends reheating in a 400-degree oven, covering your potatoes with tin foil until warm, and then removing the cover for a final few minutes to allow the skin to crisp back up.

Why are my wedges not crispy? ›

Why aren't my wedges crispy? To ensure that your homemade potato wedges are extra crunchy once cooked, it's so important to drain them very well after par boiling and then place back into the pot over heat and shake until ALL of the moisture has evaporated.

Does tin foil make potatoes crispy? ›

If you are trying to make potatoes with crispy skin, I don't recommend wrapping the potatoes in aluminum foil for a good baked potato. Wrapping the potatoes will cause the skin of the potato will end up soft instead of that delicious crispy crunch.

How long should wedges be in the oven for? ›

Drain in a colander and leave to steam dry for a couple of minutes. Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through.

How do I make my baked potato crisp? ›

Preheat the oven to 350°F and take the potatoes out of the fridge to reach room temperature. Place the potato on a baking sheet or directly on the oven rack to achieve a crispy skin—Bake for 15 to 20 minutes or until the potato is thoroughly heated.

Why does soaking potatoes make them crispier? ›

Soaking peeled, washed, and cut fries in cold water overnight removes excess potato starch, which prevents fries from sticking together and helps achieve maximum crispness.

Why are my potato wedges always soggy? ›

Potatoes that have too much moisture = soggy. So, what to do is after you've drained them, let them sit for at least 5 minutes and allow the steam to leave the wedges. This is the moisture that we don't want escaping the wedges, which is good.

How do you keep wedges from getting soggy? ›

This is a crucial step - if the wedges are at all wet they will steam in the oven and come out soggy. Place wedges in a large zip lock bag and add 1 tbsp cornstarch/cornflour. Zip the bag up and give it a mix around to completely and evenly coat the wedges.

Why are my potatoes not getting crispy in the oven? ›

To make crispy roast potatoes, the temperature of the oven needs to be hot 220°C or 425°F - but if the oven is too hot the potatoes will burn before they crisp up. If the oven temperature is too cold your potatoes will not be crispy.

Why are my baked potatoes not crispy? ›

If you oil them up early, the skins may not turn crispy. The salt, too, can run off the potatoes in the heat. Instead, do a quick oil baste after the potatoes reach 205°F: Remove the pan from the oven. Brush with olive oil (or bacon grease if you have it) and a hefty sprinkle of kosher salt.

Should I poke holes in potatoes before baking? ›

"Yes, it's good to prick them," Smith told Food52. "It pokes holes in the skin, which allows steam to escape. Otherwise, they could explode—it doesn't happen all the time, but it happens every once in a while. The potato is full of water it's trying to turn to steam, or water vapor.

Do I need all 3 wedges? ›

Three wedges is standard, but you might want four or more

And if you don't need that extra long iron, it's possible you can carry a fifth wedge so you have the right wedge no matter where you play.

How do I know when my wedges are cooked? ›

Remove the potatoes when they are golden and crisp on the outside and tender on the inside. You can pierce a wedge with a fork to see if it's done--the inside should be soft and offer no resistance to the fork. You can top the fries with additional salt or a garnish like chopped chives or parsley.

How often should you switch wedges? ›

So if you are serious about your equipment, and want to maintain peak performance, it might make sense to consider swapping out your wedges every 12-36 months depending on how often you play, practice, and the durability of the material.

Does putting potatoes in water make them crispier? ›

Soaking Potatoes

The additional step of allowing the peeled, washed and cut potatoes to soak in cold water removes excess potato starch from the outside. This will help with the crisping up of the potatoes when they bake or roast.

How do you keep baked goods crispy? ›

Simple: a long, slow cool helps keep things crisp. And your oven can do all the work: first baking your favorite crisp/crunchy treats, then finishing the job by drying them out, too.

How do you keep potatoes crispy? ›

Keep potatoes crisp in a warm oven if you're serving them in 1-2 hours. If there is a slight wait before everyone eats, don't cover the crispy potatoes—this traps steam which will make the potatoes soggy. Just keep them in the oven, but turn the temperature to the lowest setting.

Should you soak potatoes in salt water before baking? ›

You should soak potatoes in salt water before cooking, especially if you are making French fries or baked potatoes, or when you are preparing potatoes ahead of time. Soaking potatoes helps to draw out water and remove excess starch, giving you firmer potatoes when cooked.

How many minutes should I soak my potatoes? ›

Give them a cold water bath: Once your potatoes are chopped, toss them into a large bowl. Then cover the potatoes completely with cold water and let them soak for at least 30 minutes (or up to overnight). This will help to rinse off the excess starch and help the potatoes crisp up beautifully in the oven.

Should I soak my potatoes before baking? ›

Yes! Soak the potatoes in cold water to remove the excess starch from the outside of the potato. There are a few reasons why you want to remove that starch (it makes the potatoes burn, it keeps them from crisping up, it turns to sugar) but all you really need to remember is to soak them at least one hour.

Why do I always thin my wedges? ›

This can happen as a result of a swing path that doesn't reach down far enough. Or in other words, it is possible that your thin shots come as a result of a club that simply doesn't travel down enough to hit the ball on the sweet spot of the club and produce a healthy divot following the strike.

How do pros practice wedges? ›

Practice Routine:
  1. Begin at 65 yards from the flag stick and hit one ball to the target.
  2. Move to 55 yards next and hit with the same golf club to that same target.
  3. Then move back to 85 yards and change to whatever club you hit from this distance.
  4. Come in 10 yards to 75 and hit the same club as you did from 85.

Why do I always blade my wedges? ›

If there is a large amount of bounce on your club, it will make hitting off the fairway or tight lies more difficult as the back edge (bounce) will hit the ground first and the leading edge will be angled up too high as it approaches the ball catching it near the equator or top.

Why are my potatoes soft and not crispy? ›

Roasted potatoes can become soggy if the water content in the potato isn't fully cooked. Different potatoes have different water content percentages. Also, be mindful of the oil.

Does salt Make potatoes soggy? ›

It Gives a Firmer Texture

Since soaking potatoes in salt water draws out excess moisture and reduces their ability to absorb oil, it helps them have a firmer texture.

What happens when you overbeat potatoes? ›

The Mistake: Overworking the Potatoes with a Food Processor, Blender or Mixer. Too much — or too vigorous — mashing will produce gluey potatoes. Your best tool is an old-fashioned masher, fork, ricer or food mill.

How do you keep wedges warm and crispy? ›

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

Are you supposed to compress wedges? ›

Although spin was not a factor that changed, launch angle and the ability to control trajectory changed dramatically. Bottom line: If you want to have better distance control with your wedges in all conditions, learning to better deloft and compress the ball is going to lead to more control and hopefully lower scores.

Why do I scoop my wedges? ›

Lack of or limited contribution of the lower body in the downswing is usually the primary cause. This causes the upper body to over work and typically breakdown through impact. So lack of lower body power, limited hip mobility and lack of core strength can all lead to Scooping.

Does potato starch make things crispier? ›

The potato starch coating can give the foods a golden and crispy outer layer during the frying process.

What temperature do you bake potatoes in the oven? ›

Heat oven to 450°F. Line a large baking sheet with foil (or parchment*), and if you happen to own a wire cooling rack, place it on top of the baking sheet. Prep the potato. Using a dinner fork or a small paring knife, poke the potato at least 10 times on all sides. Place the potato on the prepared baking sheet.

Do potatoes cook faster in the oven with or without foil? ›

We've found that when wrapping a potato in foil, they actually cook faster because the aluminum foil traps the heat, thus cooking them faster.

Is it better to bake potatoes covered or uncovered? ›

No! Wrapping potatoes in foil holds the moisture in—which means the potatoes will start to steam. If you wrap them in foil you'll be left with soggy potatoes instead of crispy ones. Baking them on a baking sheet (or even directly on the oven rack) spaced apart lets the air circulate around them for more even cooking.

What makes potatoes crispy science? ›

The starches start cross-linking in a layer on the outside of the potato pieces. Eventually, heat drives off the moisture from the layer of starch, leaving behind empty cells. When you bite into those vacated cells, you experience that delightful crispy texture.

How long does it take to bake potato at 400? ›

Preheat the oven to 400 degrees F. Toss the potatoes in a bowl with the oil, salt, and pepper until completely coated. Place on a baking sheet and bake until fork tender, about 45 minutes.

How long does it take to bake potatoes at 350? ›

  • Preheat oven to 350°. ...
  • Place potatoes directly on an oven rack and roast until very soft when squeezed and skin is crisp, 60–75 minutes.
  • Cut open each potato; season with salt and pepper and top with butter, Parmesan, and/or chives.

How do restaurants prep potatoes? ›

Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.

What happens if you don't poke holes in baked potato? ›

Rumor has it that an un-pricked spud will explode in the oven—but in all actuality, that's unlikely. Conventional wisdom says that when you bake a potato, you have to prick it with a fork all over a few times, piercing the skin to allow steam to release.

How do I stop getting soggy wedges? ›

e) Space - It's important to space the wedges apart in the oven. If they're too close they will steam instead of bake, therefore turning soggy in the process! Also important to flip so both sides of the wedges have equal time with direct contact on the hot tray.

Why are my potato wedges soggy? ›

The main reasons for soggy sweet potato wedges are: overcrowding the baking sheet, not tossing in enough oil, having too thick sized wedges, and not roasting at a high enough heat.

How can I improve my crispiness? ›

Here Are 4 Tips On How to Perfectly Fry Food:
  1. Coat Before Frying. Coating your food in the batter is a great technique to give deep-fried items a crispy appearance while keeping the food from drying out. ...
  2. Choose The Correct Oil. ...
  3. Check The Oil Temperature. ...
  4. Don't Put All The Food Together.
Mar 24, 2022

How do you make soggy potatoes crispy? ›

Refrigerated potatoes are soggy, but there's an easy fix! Preheat your oven to 400 °F (204 °C) and spread the leftover potatoes on a baking sheet. Cover the sheet with foil and heat the potatoes in the oven for 10 to 15 minutes.

Why does cornstarch make fries crispy? ›

Interestingly, cornstarch contains 25 to 28 percent amylose, which is higher than the amount in wheat or potato starch (which are 20 to 22 percent amylose), and this is why cornstarch works the best for making crispy coatings on fried foods.

Why are restaurant fries so crispy? ›

Your potatoes need to take two separate dips in hot oil to reach restaurant quality. Oil-blanching is a two-part process that reduces the moisture and starch content in your fries, helping them crisp up.

What flour makes fries crispy? ›

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy.

How do I make my wedges more accurate? ›

Here are some tips on boosting the accuracy of your wedge shots:
  1. Find the grind. The grind on the sole of your wedge should match your swing. ...
  2. Slide through the ball. You don't want to stop your swing as soon as you make impact with the ball during your wedge shots. ...
  3. Adjust the weight.

How can I make my wedges more consistent? ›


Forget distance control—now they're lucky if the ball gets in the air. A better method is to set your hands lower on the grip, then swing at normal speed. For me, gripping down an inch takes off five yards. Sometimes I'll go down the entire length of the grip to take as much as 20 yards off a wedge.

Should wedges be stiff or regular? ›

When compared to your irons, wedge shafts will often be stiffer. The reduced flex accommodates the wedge's greater weight and provides your swing with more balance. Of course, the stiffness of the wedge shaft will vary between brands and types.

Should you soak potatoes before baking? ›

Yes! Soak the potatoes in cold water to remove the excess starch from the outside of the potato. There are a few reasons why you want to remove that starch (it makes the potatoes burn, it keeps them from crisping up, it turns to sugar) but all you really need to remember is to soak them at least one hour.


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