Crunchy Potato Wedges Recipe - Better Than Fries

Forget soggy fries and bland potato sides! Get ready to make the best potato wedges recipe you've ever tasted, right in your own kitchen. These aren't just any baked potato wedges; we're talking about incredibly crispy edges, perfectly fluffy interiors, and a flavor that puts most restaurant fries to shame. Our secret? A few simple tricks, a hot oven, and a killer seasoning blend. Whether you're a seasoned chef or a beginner baker, this guide will have you perfecting sweet potato wedges in oven style crispiness (but with regular potatoes!) in no time. They're ideal for weeknight dinners, game day snacks, or just when you're craving something truly delicious. Let's get cooking!

Ingredients

• Potatoes: 2-3 large Russet potatoes (about 2.5 lbs total). Russets are our top choice for their starch content, which helps achieve that ultimate crispiness!
• Oil: 3 tablespoons neutral oil, such as avocado oil, canola oil, or light olive oil. These oils have a higher smoke point, perfect for baking at high temperatures.
• Seasoning Blend:
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (for that irresistible depth and hint of smoky flavor!)
• 1 teaspoon fine sea salt
• ½ teaspoon black pepper
• Optional Finishes:
• 2 tablespoons fresh parsley, chopped (for a pop of color and freshness)
• ¼ cup grated Parmesan cheese (adds a salty, savory kick)
• Your favorite dipping sauces (ketchup, ranch, BBQ, honey mustard – the possibilities are endless!)

Directions

1. Preheat the Oven & Prep the Pan: Set your oven to 425°F (220°C). Line a large, heavy, rimmed sheet pan with parchment paper for easy cleanup, or lightly oil it. Position an oven rack in the middle of the oven for even browning.
2. Scrub & Cut the Potatoes into Wedges: Thoroughly scrub your potatoes under cold water. Pat them dry. Keep the skins on for extra flavor and nutrients. Cut each potato in half lengthwise, then cut each half into 3-4 even wedges, aiming for 6-8 wedges per potato. Try to keep them roughly the same size so they cook evenly.
3. Soak (Optional but Recommended for Max Crispiness): Place the cut potato wedges in a large bowl and cover them with very warm tap water. Let them soak for about 10 minutes. This helps draw out surface starches, leading to a crispier exterior. After soaking, drain the water completely and, most importantly, dry the wedges thoroughly with a clean, lint-free kitchen towel or paper towels. This step is crucial for crispiness!
4. Season the Wedges: In the same large bowl (or a clean one), toss the thoroughly dried potato wedges with the 3 tablespoons of neutral oil until every piece is lightly coated and glossy. Then, sprinkle the garlic powder, onion powder, smoked paprika, salt, and black pepper over the wedges. Toss again vigorously until the seasoning blend is evenly distributed and sticks well to all surfaces.
5. Arrange on the Pan: Arrange the seasoned potato wedges in a single layer on your prepared sheet pan, making sure they are cut-side down. Leave a little space between each wedge to allow air to circulate, which promotes crisping. If your pan is too crowded, use a second sheet pan and split the wedges between them. Crowding leads to steaming, not crisping!
6. Bake & Flip: Place the pan (or pans) in the preheated oven. Bake for about 20 minutes. At the halfway point, carefully remove the pan(s) from the oven. Using tongs or a spatula, flip each wedge over onto another cut side. If using two pans, swap their positions in the oven to ensure even cooking. The wedges should start to look slightly softened and a little golden brown.
7. Finish Baking & Check Doneness: Return the pan(s) to the oven and continue baking for another 15-25 minutes, or until the wedges are deeply golden brown, beautifully crisp on the outside, and tender-fluffy on the inside when pierced with a fork. If some smaller edge pieces finish earlier, you can pull them out and return the rest to the oven for a few more minutes. Don't be afraid to let them get really golden!
8. Add Finishes & Serve: Once baked to perfection, immediately transfer the hot wedges to a serving platter. Sprinkle with fresh chopped parsley and/or grated Parmesan cheese, if using. Serve them piping hot with your favorite dipping sauces. Enjoy your homemade crunchy delights!