Potato wedges are a universally loved comfort food that’s both simple and satisfying. These thick-cut potatoes are crispy on the outside, tender and fluffy on the inside, and versatile enough to serve as a side dish, appetizer, or even a main course when paired with dips and toppings. Whether you’re preparing them for a family dinner, a party platter, or a quick snack, this guide will walk you through everything you need to know about making the best homemade potato wedges.
Why You Will Love This Recipe
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Easy to Prepare: Requires only basic ingredients and minimal kitchen skills.
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Customizable Flavors: You can season them in endless ways—from classic garlic and herbs to spicy or cheesy blends.
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Oven-Baked Option: You can enjoy a crispy texture without deep frying.
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Perfect for Any Occasion: Serve them with burgers, sandwiches, grilled meats, or dips.
Ingredients List
To prepare a basic batch of potato wedges, you’ll need:
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4 large russet or Yukon gold potatoes
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3 tablespoons olive oil (or melted butter)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon paprika (smoked or sweet)
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1 teaspoon salt
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½ teaspoon black pepper
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Optional: dried oregano, thyme, or parsley
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Optional garnish: grated parmesan, fresh herbs
Timing & Servings
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Prep Time: 15 minutes
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Cook Time: 35–40 minutes
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Total Time: 50–55 minutes
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Servings: 4–6 servings
Step-by-Step Instructions for Potato Wedges
Step 1: Wash and Cut the Potatoes
Scrub the potatoes thoroughly under running water. Keep the skin on for texture. Cut each potato in half lengthwise, then into quarters, and finally into eighths to form wedge shapes.
Step 2: Optional Soak
Soaking the cut wedges in cold water for 30 minutes helps remove excess starch, resulting in crispier potatoes. Drain and pat them dry completely with a clean towel before seasoning.
Step 3: Seasoning
In a large bowl, toss the potato wedges with olive oil and all the spices. Make sure each piece is evenly coated.
Step 4: Arrange on Baking Sheet
Preheat your oven to 425°F (220°C). Spread the wedges on a parchment-lined baking sheet in a single layer. Leave space between each piece to prevent steaming.
Step 5: Bake to Perfection
Bake for 35–40 minutes, flipping halfway through. When they’re golden-brown and crispy, remove them from the oven.
Step 6: Garnish and Serve
Top with fresh herbs, a sprinkle of parmesan, or your favorite seasoning blend. Serve immediately with dipping sauces.
Best Potatoes to Use
Russet Potatoes
High in starch, they bake up fluffy on the inside and crisp on the outside—ideal for wedges.
Yukon Gold
Creamy texture and golden color; they crisp well and have a buttery flavor.
Red Potatoes
Lower in starch but hold their shape well—best if you prefer softer wedges.
Baking vs. Frying
Baking
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Requires less oil
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Healthier and easier clean-up
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Great for meal prep
Frying
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Yields the crispiest result
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Richer flavor but uses more oil
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Must be carefully monitored
Air Fryer Method
An air fryer is perfect for potato wedges:
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Preheat to 400°F (200°C).
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Arrange wedges in a single layer in the basket.
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Cook for 20–25 minutes, shaking halfway through.
They come out golden and crispy with a fraction of the oil.
Flavor Variations
Classic Herb
Use rosemary, thyme, and garlic powder.
Spicy Cajun
Toss with Cajun seasoning, cayenne, and smoked paprika.
Cheesy Garlic
Add shredded parmesan and minced garlic during the last 10 minutes of baking.
Lemon Pepper
Use lemon zest, cracked black pepper, and a squeeze of fresh lemon before serving.
Dipping Sauces to Pair With
Potato wedges shine when paired with dips. Try:
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Classic ketchup
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Ranch dressing
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Garlic aioli
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Cheese sauce
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Sriracha mayo
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Honey mustard
Tips for Extra Crispy Potato Wedges
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Soak the wedges for 30 minutes in cold water.
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Always pat dry before seasoning.
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Don’t overcrowd the baking sheet.
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Use a wire rack for even air circulation.
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Flip them halfway for even browning.
Make-Ahead and Storage
Make-Ahead
You can prep the wedges ahead of time and refrigerate them (uncooked) for up to 1 day.
Storing Leftovers
Let them cool, then store in an airtight container in the fridge for up to 3 days.
Reheating
Reheat in the oven or air fryer at 375°F (190°C) for 10 minutes to regain crispiness. Avoid microwaving as it softens them.
How to Freeze Potato Wedges
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Bake the wedges fully and let them cool.
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Arrange on a tray and freeze for 2 hours.
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Transfer to a zip-top bag and store for up to 2 months.
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Reheat in the oven directly from frozen at 425°F (220°C) for 15–20 minutes.
What to Serve With Potato Wedges
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Grilled steak or chicken
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Cheeseburgers or veggie burgers
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Sandwiches or wraps
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BBQ ribs or pulled pork
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Soups and hearty salads
FAQs
Can I peel the potatoes?
Yes, but leaving the skin on gives extra crunch and nutrients.
Can I use sweet potatoes?
Yes! Just reduce the bake time slightly and note that sweet potatoes won’t get quite as crispy.
Why aren’t my wedges getting crispy?
Common causes include too much moisture (dry them well), oven not hot enough, or overcrowding the tray.
Do I need to flip them during baking?
Yes, flipping halfway through ensures even browning and crisp texture.
Can I add cheese?
Absolutely! Parmesan or cheddar works well—sprinkle it on during the last 5–10 minutes of baking.
Are baked potato wedges healthy?
When baked with olive oil and not deep-fried, they are a much healthier alternative to French fries.
Conclusion
Potato wedges are the perfect combination of simplicity and flavor. Whether you want something to complement a hearty main course or just a crunchy snack to munch on, these wedges will hit the spot. With endless seasoning and dip possibilities, they’ll never feel repetitive. Plus, baking them means you can enjoy this comfort food more often without guilt. So next time you crave something warm and crispy, skip the fries and make your own potato wedges right at home—you won’t regret it.