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Crispy Potato Wedges

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Love oven baked French fries? You have to try these super delicious and extra Crispy Potato Wedges the next time your French fry craving strikes!

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Homemade crispy oven fries just hit the spot sometimes. I love these alongside a burger or sandwich, by themselves with a delicious dipping sauce, or on top of a big salad. (When you’re from Pittsburgh, you put fries on everything– don’t knock it until you’ve tried it!)

Homemade potato wedges are easy to make! These can be prepped the day before, making dinner time a breeze. Oven baked fries are healthier than deep fried and to be honest- I love them because they are less messy. I avoid using fry oil at all costs; it’s such a hassle to me.

What’s the Secret to Crispiness?

I have 4 secrets to making these potato wedges extra crisp: soaking, drying, preheating the sheet pan and cooking at a high temperature.

  1. Soaking: After the wedges are cut, they are soaked for at least 30 minutes in ice water. Soaking in the ice water draws out some of the starch from the potatoes.

Potatoes naturally contain a lot of starch, which can create a soft texture when cooked. Soaking the cut potatoes in cold water draws out some of that starch, helping them crisp up better in the oven. It also makes the outside crisp while keeping the inside soft.

You only need to soak the potatoes for 30 minutes, but you can pop the bowl into the fridge up to 24 hours to prep these ahead of time.

2. Drying: Moisture is the enemy of crispiness. Moisture creates steam in the oven and prevents the potatoes from crisping. After soaking and draining the potatoes, they are thoroughly dried with a towel before baking for maximum surface crispiness.

3. Preheating the Sheet Pan: Pop the sheet pan into the oven while it’s preheating. The potatoes are placed on the hot sheet pan to immediately develop a crispy layer.

4. Cook at a High Temperature: High heat quickly evaporates moisture on the surface of the potatoes, allowing them to develop a crispy, golden-brown crust while keeping the inside soft and fluffy.

If the temperature is too low, the fries will take longer to cook, leading to soggy or limp fries instead of crisp ones.

What You’ll Need

  • Large Sheet Pan
  • 4 large russet potatoes, cleaned – russet potatoes are the best potatoes to use for oven fries because they have low moisture to crisp up the best, plus they will hold together during the high heat cooking.
  • 1/4 cup olive oil or avocado oil 
  • Seasonings– garlic powder, salt, black pepper, parsley flakes and paprika 

How to Make It

Prep the Potatoes: Cut potatoes into wedges and place them in a bowl of ice water for at least 30 minutes. (Up to overnight)

Dry Thoroughly: Drain the potatoes and pat them completely dry with a towel. Remember, moisture is the enemy of crispiness!

Preheat the Oven: Set the oven to 450°F. Place a large sheet pan inside while the oven preheats.

Season the Potatoes: In a bowl, toss the potato wedges with olive oil and seasonings until evenly coated.

Arrange on Hot Sheet Pan: Carefully remove the preheated sheet pan using an oven mitt. Spread the potatoes in a single layer.

Bake: Roast for 20 minutes, then flip the wedges and bake for another 20–25 minutes until golden brown and crispy.

Serve & Enjoy: Remove from the oven and serve immediately with your favorite dipping sauce!

Dipping Ideas

  • Garlic Aioli – Mayo, garlic, lemon juice, and a touch of olive oil for a creamy, garlicky kick.
  • Peach Ketchup – 1 tbsp peach jam, 1 tbsp hot water, 2 tbsp ketchup, 1/4 tsp cinnamon, dash Worcestershire sauce
  • Dill Pickle Mayo – Mayo mixed with pickle juice, chopped dill, and a little mustard for tangy goodness.
  • Cheddar Cheese Sauce or Spicy Queso
  • Sour Cream & Chive – Sour cream mixed with fresh chives and a dash of garlic powder.
  • Sriracha Mayo – Creamy with a spicy, garlicky kick!
  • Sweet & Spicy Mango Sauce – Pureed mango, lime juice, and a bit of chili for a tropical heat.
  • Balsamic Glaze – Drizzle for a sweet, tangy contrast to crispy fries.
  • Bacon Jam – Savory, sweet, and smoky goodness!

Try these recipes with your crispy fries

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Crispy Potato Wedges

Steph Gigliotti
Love oven baked French fries? You have to try these super delicious and extra Crispy Potato Wedges the next time your French fry craving strikes!
No ratings yet
Prep Time 15 minutes
Cook Time 45 minutes
soaking 30 minutes
Total Time 1 hour 30 minutes
Course Dinner, Lunch, Side Dish
Servings 6 servings
Calories 195 kcal

Ingredients
  

  • 4 large russet potatoes scrubbed cleaned
  • 1/4 cup olive oil or avocado oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp parsley flakes
  • 1 tsp paprika
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Instructions
 

  • Prep the Potatoes: Cut potatoes into wedges and place them in a bowl of ice water for at least 30 minutes.
  • Dry Thoroughly: Drain the potatoes and pat them completely dry with a towel.
  • Set the oven to 450°F. Place a large sheet pan inside while the oven preheats.
  • In a bowl, toss the potato wedges with olive oil and seasonings until evenly coated.
  • Arrange on Hot Sheet Pan: Carefully remove the preheated sheet pan using an oven mitt. Spread the potatoes in a single layer.
  • Roast for 20 minutes, then flip the wedges and bake for another 20–25 minutes until golden brown and crispy.
  • Serve & Enjoy: Remove from the oven and serve immediately with your favorite dipping sauce!

Nutrition

Calories: 195kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 202mgPotassium: 607mgFiber: 2gSugar: 1gVitamin A: 166IUVitamin C: 8mgCalcium: 20mgIron: 1mg
Keyword easy side dish, French Fries, potatoes
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