Crispy Baked Potato Wedges
A good wedge isn't just a thick fry; it needs to be treated as its own dish. Treat this like a foundation for whatever spices you have in the cupboard.
Control the moisture, control the crunch.
The single most important step is removing the surface starch. If you skip the soak, you get a steamed, soft wedge instead of a crisp one.
- large mixing bowl
- rimmed baking sheet
- clean kitchen towel
- sharp chef's knife
What goes in.
- 3 largeRusset potatoes
- 3 tbspneutral oil (grapeseed or avocado)
- 1 tspkosher salt
- 1/2 tspfreshly cracked black pepper
- 1 tspgarlic powder
- 1/2 tspsmoked paprika
Eliminating excess starch
Soaking the cut potatoes in cold water for 30 minutes draws out surface starch, which prevents them from burning before the centers are cooked.
The method.
Cut and soak
Cut the potatoes into even wedges. Submerge them in a bowl of cold water for 30 minutes, then drain and pat them bone-dry with a towel.
Preheat the oven
Set your oven to 425°F. Place the empty baking sheet inside while it preheats to ensure the wedges sizzle the moment they hit the pan.
Season
Toss the dry wedges with oil and spices in a bowl. Coat every surface evenly.
Roast
Arrange the wedges on the hot pan, skin side down. Give them space—if they touch, they will steam rather than crisp. Roast for 30–35 minutes, turning once halfway through, until deeply golden brown.
Other turns to take.
Herb-crusted
Toss the finished wedges in finely chopped rosemary and parsley mixed with extra sea salt immediately after pulling them from the oven.
Parmesan finish
Grate finely aged parmesan over the wedges during the last 5 minutes of roasting.
When it doesn't go to plan.
Use Russets; their high starch content provides the internal fluffiness you want.
Never overcrowd the baking sheet. If the wedges are too close, the moisture they release will turn the bottoms soggy.
The wedges are ready to flip when they release easily from the pan. If they stick, give them another two minutes.
The ones that keep coming up.
Can I leave the skin on?
Yes, leaving the skin on adds texture and keeps the wedge from collapsing. Just scrub the potatoes well before cutting.
Can I use olive oil?
Use a light olive oil if you must, but extra virgin olive oil has a lower smoke point and can turn bitter at 425°F.
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