These crispy potato wedges are one of my favorite easy side dishes when I want something golden, crunchy, and full of flavor. The edges get perfectly crisp in the oven while the centers stay soft and fluffy, exactly what you want in a good wedge. The real secret is my homemade potato seasoning, which adds that bold, savory flavor in every bite! If you love potatoes, check out my roasted potatoes, too, for another flavorful side dish that is just as easy to throw together.
Ingredients & Substitutions
- Russet potatoes: Russets work best because their high starch content helps the wedges get crispy on the outside while staying fluffy inside. Yukon Gold potatoes will also work for a creamier texture, but they won’t get quite as crisp.
- Olive oil: Helps the wedges crisp up in the oven and carries the seasoning evenly. You can also use avocado oil or another neutral high-heat oil.
- Potato seasoning: The key flavor component. This adds a savory, well-balanced blend of spices. I like to sprinkle a little extra over the potatoes once I take them out of the oven, too. You can also swap in your favorite all-purpose seasoning or adjust the amount based on how heavily seasoned you like them.
- Fresh parsley: Adds a fresh, bright finish right before serving. You can substitute with chives or leave it off if preferred.
FAQs
Do I have to soak the potatoes?
Soaking helps remove excess starch, which makes the wedges crispier. You can skip it if you’re short on time, but the texture won’t be quite as crunchy.
Can I make potato wedges in the air fryer?
Yes. Air fry at 380° to 400°F in a single layer, shaking halfway through, until golden and crispy. You may need to cook in batches depending on your air fryer size.
Why aren’t my potato wedges crispy?
The most common reasons are not drying the potatoes well after soaking, overcrowding the pan, or not using enough heat. Make sure the wedges are completely dry and spaced out on the baking sheet.
Can I make these without potato seasoning?
Yes. If you don’t have the potato seasoning on hand, you can simply season the wedges with salt, pepper, garlic powder, and paprika, or use any all-purpose seasoning blend you like. They’ll still turn out crispy and flavorful.
Can I leave the skin on the potatoes?
Yes. The skin helps add extra texture and crispiness, so there’s no need to peel them.
Can I prep these potato wedges ahead of time?
You can cut and soak the potatoes a few hours ahead. Just store them in cold water in the refrigerator, then drain and dry thoroughly before baking.
What to Serve with Crispy Potato Wedges
These crispy potato wedges are one of those sides that go with just about everything, whether you’re keeping things casual or building a full dinner plate.
They’re especially good alongside:
- Burgers or cheeseburgers
- Grilled or baked chicken (like my oven-baked chicken bites!)
- Steak bites or pork chops
- Sandwiches and wraps
- Breakfast plates with scrambled eggs and bacon
They also work great as a snack or appetizer with dipping sauces like ranch dressing, easy fry sauce, honey mustard, or garlic aioli.
How to Store Crispy Potato Wedges
Store leftover potato wedges in an airtight container in the refrigerator for up to 3 to 4 days. For the best texture, reheat them in the oven or air fryer at 375 to 400°F until warmed through and crispy again. The microwave will work in a pinch, but the wedges will be softer.
Crispy Potato Wedges
Ingredients
- 4 to 5 medium russet potatoes, about 2 to 2 ½ pounds, scrubbed clean
- 3 tablespoons olive oil
- 2 to 3 tablespoons potato seasoning
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil, or bake directly on the pan for extra crispiness.
- Cut each potato in half lengthwise, then cut each half into 4 to 6 wedges, depending on size. Try to keep them as even as possible (about ¾-inch thick at the widest part) so they bake evenly.
- Place the wedges in a large bowl and cover with cold water. Soak for 20 to 30 minutes (or up to 1 hour) to remove excess starch for crispier results.
- Drain well and pat the wedges completely dry using paper towels or a clean kitchen towel. This step is key for crispiness.
- Return the dry wedges to the bowl. Drizzle with olive oil and toss until evenly coated.
- Sprinkle with potato seasoning and toss again until all wedges are well coated.
- Spread the wedges in a single layer on the baking sheet, making sure they are not touching. Place them cut-side down for the best browning (use two pans if needed).
- Bake for 20 minutes, then flip the wedges and continue baking for another 15 to 25 minutes, until golden brown and crispy on the outside.
- Remove from the oven and finish with a sprinkle of extra potato seasoning and fresh chopped parsley. Serve immediately.
Did you make this recipe?
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