Potato wedges are thick-cut pieces of potato roasted until crisp and golden outside and tender inside. A hot oven, enough space on the pan, and a simple seasoning blend make this easy side dish reliably delicious without deep-frying.
Ingredients
- 2 pounds (about 900 g) russet potatoes, scrubbed and dried
- 2 tablespoons olive oil
- 1 teaspoon fine salt
- 1 teaspoon paprika, sweet or smoked
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley, optional, for serving
Instructions
- Heat the oven and prepare a pan. Set a rack in the middle of the oven and preheat to 425°F (220°C). Line a large, rimmed baking sheet with parchment for easier cleanup, or leave it unlined for slightly better browning. If the potatoes will not fit with space between them, use two pans.
- Cut the potatoes evenly. Scrub the potatoes under running water and dry them well. Leave the skins on, or peel them if you prefer. Cut each potato in half lengthwise, place each half cut-side down, then cut it lengthwise into 3 or 4 wedges, depending on its size. Aim for wedges roughly ¾ inch (2 cm) thick at the widest part so they cook at a similar rate.
- Season. Put the wedges in a large bowl. Add the olive oil, salt, paprika, garlic powder, and black pepper. Toss until the pieces are evenly coated, including along the cut surfaces.
- Arrange for roasting. Spread the wedges on the prepared pan in a single layer, with a little room between pieces. Turn most wedges onto one of their flat cut sides; this gives them good contact with the hot pan. Crowding traps steam and makes the potatoes soft rather than browned.
- Bake until tender and browned. Roast for 20 minutes, then turn the wedges with a spatula or tongs. Bake for another 15 to 20 minutes, until deeply golden in spots and easily pierced with a fork. Total time is usually 35 to 40 minutes, but it depends on wedge thickness, potato variety, and your oven. If using two pans, rotate their positions when you turn the wedges.
- Finish and serve. Taste one wedge and add a little more salt if needed. Sprinkle with parsley, if using, and serve hot. Let the pan cool before handling; the potatoes and tray will be very hot.
Tips
- Dry the potatoes thoroughly. Surface water can slow browning and make the seasoning slide off. After washing, use a clean kitchen towel or paper towels to dry them.
- Choose the right potato. Russets have a fluffy interior and crisp well in the oven. Yukon Gold potatoes also work and have a creamier, slightly waxier texture; they may brown a little differently, so judge by color and tenderness rather than the clock alone.
- Cut evenly and avoid crowding. Thick wedges need longer to cook, while thin ones can dry out. A single uncrowded layer is more important than adding extra oil for crispness; use a second baking sheet if necessary.
- Season to suit your pantry. Replace the paprika with chili powder or dried herbs, or use a small amount of onion powder alongside the garlic. Keep strong seasonings measured so they do not overwhelm the potatoes.
Serving Suggestions
Serve the wedges straight from the oven as a side for burgers, sandwiches, grilled chicken, fish, or roasted vegetables. They are also a satisfying snack with ketchup, mayonnaise, barbecue sauce, garlic aioli, or a yogurt dip. For a simple dip, stir a pinch of salt and garlic powder into plain Greek yogurt, then add lemon juice to taste. If serving a group, put sauces out separately and offer extra salt on the side so each person can season their portion.
Variations
Spicy wedges: Add ¼ teaspoon cayenne pepper or a little chili powder to the seasoning. Start small, then increase the heat on a later batch if you like.
Herb and Parmesan: Toss the hot, baked wedges with 2 tablespoons finely grated Parmesan and 1 teaspoon dried Italian herbs. Add the cheese after baking so it does not burn during the long roasting time.
Smoky barbecue style: Use smoked paprika and add ½ teaspoon onion powder. Serve with barbecue sauce rather than adding a sugary sauce to the pan, where it can scorch.
Skin-on or peeled: Leaving the skins on saves time and adds texture; peeling gives a more uniform, tender surface. Either way, wash the potatoes well and dry them before cutting.
Storage and Reheating
Let leftover wedges cool promptly, then refrigerate them in a covered, shallow container within 2 hours of cooking. Keep them refrigerated at 40°F (4°C) or colder and eat within 3 to 4 days. Do not leave cooked potatoes at room temperature for longer than 2 hours, or 1 hour if the temperature is above 90°F (32°C). Discard leftovers that have been left out beyond those limits.
For the best texture, reheat wedges in a single layer in an oven or toaster oven at 400°F (205°C) for about 8 to 12 minutes, turning once, until piping hot throughout. An air fryer at 375°F (190°C) usually takes 4 to 7 minutes; check early because models vary. A microwave will warm them quickly, but the wedges will be softer. Reheat only the portion you plan to eat, and do not repeatedly cool and reheat the same leftovers.
Frequently Asked Questions
Do I need to soak potato wedges before baking?
No. Soaking cut potatoes in cold water can remove some surface starch, but it is not necessary for this recipe. If you choose to soak them for 20 to 30 minutes, drain and dry them very thoroughly before adding oil; wet wedges are more likely to steam than crisp.
Why are my potato wedges not crispy?
The common causes are a crowded pan, damp potatoes, a low oven temperature, or wedges cut too thick. Use a fully preheated oven, dry the potatoes, spread them in a single layer with gaps, and give them enough time to brown. Parchment makes cleanup easier, while an unlined metal pan may give the cut sides a little more direct contact with heat.
Should I parboil the potatoes first?
It is not needed for wedges cut to the size in this recipe. Parboiling can produce a fluffy, roughened surface, but adds a step and makes the potatoes easier to break while tossing. If your wedges are unusually large, cut them smaller rather than relying on a longer bake alone.
Can I make potato wedges in an air fryer?
Yes. Arrange seasoned wedges in one layer in the basket, working in batches if needed. Air-fry at 400°F (205°C) for about 18 to 25 minutes, shaking or turning them halfway through, until browned and tender. Timing varies by air fryer and wedge size, so check for doneness rather than assuming every batch will take the same time.
Can I prepare the wedges ahead?
For the best result, cut and bake them shortly before serving. You can cut the potatoes up to a few hours ahead and hold them submerged in cold water in the refrigerator, but drain and dry them very well before seasoning. Do not leave cut potatoes sitting in water at room temperature.
How can I tell when they are done?
Look for browned edges and a fork-tender center. Pierce the thickest wedge with a fork or thin knife; it should slide in easily without the center feeling firm. The exact time varies, so use tenderness and color as your guide.