Potato Wedges recipe

Crispy golden potato wedges with dipping sauce on a white kitchen counter

Crispy on the outside, fluffy on the inside, these homemade potato wedges are the perfect side dish for any meal. With simple ingredients and just 35 minutes, you’ll master golden, restaurant-quality wedges that everyone will love.

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Course: Appetizer, Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 25

Soaking Time: 15

Total Time: 35

Servings: servings

Calories: 210kcal

Cost: $3–$5

Equipment

1 Large baking sheet For even crisping
1 Parchment paper or silicone baking mat Prevents sticking
1 Large mixing bowl To toss potatoes evenly
1 Sharp Chef’s Knife For cutting uniform wedges
1 Kitchen towel or paper towels To dry potatoes thoroughly
1 Wire cooling rack Optional, promotes airflow
1 Air fryer Optional for crispier version

Ingredients

4 large russet potatoes about 2 lbs, scrubbed clean
3 tablespoons olive oil or melted butter for richness
1.5 teaspoons garlic powder
1.5 teaspoons paprika smoked paprika adds depth
1 teaspoon onion powder
1 teaspoon dried oregano or Italian seasoning
1 teaspoon salt adjust to taste
0.5 teaspoon black pepper
0.25 teaspoon cayenne pepper optional for heat
0.25 cup Parmesan cheese optional, for garlic parmesan wedges
2 tablespoons fresh rosemary optional, chopped
1 tablespoon ranch seasoning mix optional for variation

Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Scrub potatoes, leave skin on, and cut into even wedges.
Soak wedges in cold water for 15–20 minutes, then dry completely.
Toss dried wedges with olive oil and seasoning blend.
Arrange in a single layer and bake 25–30 minutes, flipping halfway.
Broil 2–3 minutes for extra crispiness if desired.
Sprinkle with Parmesan or herbs and serve hot with dip.

Notes

Nutrition information is automatically calculated and should be used only as an approximation.

Nutrition