Crispy Potato Wedges Recipe [Video]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 7 reviews

Crispy Potato Wedges are crispy on the outside but tender and fluffy on the inside! This baked side dish is the best alternative for the all-time favorite French fries!

I love how versatile spuds are and I can’t believe that I am sharing with you this recipe just now! I like serving it along with Bacon Cheeseburger Sloppy Joes, Grilled Steak, and Instant Pot Kalua Pork!

Crispy Potato Wedges are crispy on the outside but tender and fluffy on the inside! #potatoes #bakedpotatoes #potatowedges #sidedish #sweetandsavorymeals

How to make Baked Potato Wedges

Crispy Potato Wedges are a great appetizer that you can simply pair with just about anything. I like that this dish is roasted in the oven which makes it healthier than deep-fried potato chips or French fries.

Potatoes are abundant, versatile, and delicious! We have had a lot of dishes that call for this yummy vegetable. Though it has a very light flavor, the herbs in this recipe add a nice mix of flavor.

The smoked paprika and rosemary add hints of smoky and woody aromas. The dried oregano adds a slightly bitter taste. And when all of these are combined with the kosher salt, ground black pepper, and olive oil, the spuds turn to a savory treat.

Crispy Potato Wedges are crispy on the outside but tender and fluffy on the inside! #potatoes #bakedpotatoes #potatowedges #sidedish #sweetandsavorymeals

The secret to the crusty wedges is in the preparation of the spuds. The technique is to remove the starch by soaking the spuds in water first. At the same time, moisture seeps in. Then, all the moisture on the surface is removed by draining and wiping before seasoning and baking.

Much of the effort in preparing this dish is in the preparation of the spuds itself but the rest of the cooking is easy peasy!

Crispy Potato Wedges are crispy on the outside but tender and fluffy on the inside! #potatoes #bakedpotatoes #potatowedges #sidedish #sweetandsavorymeals

How do you cut potatoes into wedges?

The first step is to clean the surface. If you are using organic ones, then, peeling them is optional. Otherwise, remove the skin using a peeler or a small knife.

Then, follow these simple steps that will give you eight wedges per piece:

  • Lay it on a chopping board and cut in the middle lengthwise.
  • Get one half and lay it on its flat side. Then, cut it in the middle lengthwise. At this point, you get two quarters. Do the same for the other half.
  • Lay one quarter on the chopping board on its curved side. Cut through the middle lengthwise again.

Crispy Potato Wedges are crispy on the outside but tender and fluffy on the inside! #potatoes #bakedpotatoes #potatowedges #sidedish #sweetandsavorymeals

What potatoes are best for Crispy Potato Wedges?

Most people would use starchy ones like the Russet or Idaho varieties, and they make decent wedges. But for this recipe, I like using white potatoes as they are not as starchy. They will hold their shape better.

How to make Crispy Potato Wedges:

  • Prepare the spuds: Once you have cut the spuds into wedges, soak them in cold water for about an hour. If the water turns whitish, replace it.
  • Prepare the oven: Meanwhile, preheat the oven and place the rack in the middle.
  • Season: Drain the water and pat each piece dry. Place them in a bowl. In a small bowl, mix the olive oil and the herbs and spices. Then, season the spuds with the oil mixture. Make sure that each piece is well-coated.
  • Bake: On the sheet pan, arrange the wedges such that there is space in between. Then, roast in the oven until golden and crispy, flipping twice midway so that each side is roasted evenly.
  • Serve: Serve warm while they are still crispy along with your favorite dip.

Crispy Potato Wedges are crispy on the outside but tender and fluffy on the inside! #potatoes #bakedpotatoes #potatowedges #sidedish #sweetandsavorymeals

How to Store:

  • Refrigerate: Place them in an airtight container and refrigerate for 3 to 5 days.
  • Freeze: Place them in a heavy-duty freezer bag and freeze for 10 to 12 months.

Recipe Tips:

  • Serve it with either ketchup, mustard, cheesy sauce, or barbecue sauce. Or, top it with your favorite ones like parmesan cheese and taco fillings. Instead of the taco, you have this dish as the base.
  • Cut the wedges one day ahead if you have limited time. Just soak them completely in water and refrigerate.
  • Make sure to cut them into even sizes so that they will cook evenly as well.

Save Recipe
5 from 7 reviews
Crispy Potato Wedges
Author: Catalina Castravet Serves: 6 servings as a side dish
Prep time: 1 hour 30 minutes Cook time: 1 hour Total time: 2 hrs 30 mins

Ingredients

  • 4 pounds  white potatoes 
  • 1/4 cup  good olive oil  (or more if needed)
  • 2 tablespoons  fresh rosemary  (finely diced)
  • 8 cloves  garlic  (minced)
  • 1 tablespoon  dried oregano 
  • 1 tablespoon  smoked paprika 
  • 1 1/2 teaspoons  kosher salt 
  • 1 teaspoon  ground black pepper 

Instructions

  1. Wash and clean the potatoes. If they are not organic, peel them.
  2. Cut the potatoes into wedges and place in a large bowl. Cover with cold water and let soak for at least 1 hour, change the water if it looks cloudy or whitish.
  3. Preheat oven to 425 degrees F. Place oven rack in the middle of the oven.
  4. Prepare a large sheet pan by covering it with foil or parchment paper. Set aside.
  5. Drain potatoes and rinse under cold water. Place them in one single layer on a kitchen towel. Using paper towels or another kitchen towel, pat dry the potato wedges, removing as much moisture as possible. Transfer to a large, clean and dry bowl.
  6. In a small bowl combine olive oil, fresh rosemary, garlic, paprika, oregano, mustard, salt, and pepper.
  7. Add the oil mixture to the potatoes and toss until well coated.
  8. Transfer the potatoes to the large sheet pan and spread out into 1 layer with enough room between each potato wedge, the potatoes should not over-lap, and should not be over-crowded in the pan.
  9. Roast in the oven for 50 minutes to 1 hour, or until browned and crispy, flipping twice during cooking to ensure even browning.
Calories: 274 Carbohydrates: 39 Protein: 8 Fat: 11 Saturated Fat: 2 Sodium: 613 Potassium: 1286 Fiber: 9 Sugar: 1 Vitamin A: 608 Vitamin C: 35 Calcium: 109 Iron: 10
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Crispy Potato Wedges

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Comments

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melissa chapman

Those wedges live up to your description of crispy outside, fluffy inside. I love potatoes in every fashion so I will try these for a new twist.

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cait

ive always wanted to try and make a recipe like this for my kids- were big potatoes fans so this might be one we try

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Amber Myers

I am so excited to try these. I just LOVE potato wedges. They are the perfect side dish.

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Brandy

These crispy potato wedges look pretty decliious. I love potato wedges but haven't made them like this before. I am on it!

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Pam Wattenbarger

We have a recipe that is similar that we love. I need to try your version too. They look delicious.

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Theresa

I love a crispy/fluffy combo on a potato wedge. I hate it when I get soggy ones, so I am going to have to try your method. Thanks for the tip on choosing white over russet. That's what I normally would have selected.

Reply

Sue

These look so delicious I can’t wait to try them. Thanks for the tip about soaking them first to get the starch out. I love crispy outsides and fluffy inside so these look just perfect.

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Lynndee

Oh, yum! Potato wedges are one of our favorite side dishes. And the crispier, the better. Nom!

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Gervin Khan

This recipe deserves to have a 5 star. It delicious, healthy and easy to prepare snacks for my kids. Thanks for sharing!

Reply

Kathy

These look so good. My daughters and I really love potato wedges. I love it when they are crispy as well. I will definitely need to make these.

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Kita Bryant

This is one of my favorite ways to eat potatoes. I have got to try these wedges out ASAP!

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Beth

I love homemade fries, and these look so good! Thanks for the tip about using white potatoes, I usually use Russet.

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Ice Cream n Sticky Fingers DFW Parenting/LIfestyle

My mom used to make homemade french fries or potato wedges. They were always delicious too. I tried making them before and never could cut them quite right. I'll have to try again using your method. Yum.

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Lizzie Lau

You're so right about the prep. When I'm lazy and don't do it I'm always disappointed by the outcome. Soak your spuds!

Reply

Yes, soaking is key!

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Ruth I

This will be great with a nice dip. I make this almost everyday. One of my favorite comfort food.

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Rosemary

I'm hungry now just reading and watching the video. I baking potatoes in the oven, but had never considered adding paprika. I love your mix of spice and will definitively try it the next time I make them. Yum!!

Reply

Amber

I absolutely love potato wedges. They're one of my favorite foods ever and these are a must try for sure.

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