This recipe for ultra crispy baked potato wedges has been one of my kitchen staples for years. I first landed on this exact combination on a chilly evening when a French-fry craving met a pantry raid: russet potatoes, olive oil, and a few trusty spices. What started as a quick consolation for comfort food turned into a household favorite because the wedges consistently come out golden and satisfyingly crisp on the outside while tender and steaming inside. I usually don’t peel the potatoes — the skins add texture, flavor and hold everything together during baking.

I remember serving these at a casual backyard dinner; even folks who typically prefer fries were reaching for seconds. The method is forgiving, which is why I share every tip below: from how to cut uniform wedges to why a short soak matters, plus oven placement and when to pull wedges for the perfect bite. If you want a simple, reliably crisp side — or a base for loaded cheese wedges — this will become your go-to.

Ingredients

• Russet potatoes (2 pounds): Choose firm, dry russets — about 6 smallish or 4 medium. The high starch content yields a fluffy interior and promotes a crisp crust. I leave the skin on for texture; scrub well under running water.
• Olive oil (3 tablespoons): Use extra-virgin for flavor if you like, but a light or regular olive oil works fine and lets the spices shine while helping the wedges brown evenly.
• Garlic powder (2 teaspoons): Provides concentrated savory flavor without burning as fresh garlic might when baked at high heat.
• Onion powder (2 teaspoons): Adds depth and a subtle sweetness that complements the garlic powder.
• Fine sea salt (1 teaspoon): Distribute evenly so every wedge tastes balanced — you can add more at the table to taste.
• Freshly ground black pepper: Season to taste; I usually use a generous grind for a mild peppery finish.
• Fresh parsley (2 tablespoons, optional): Finely chopped and sprinkled right before serving to add brightness and color.

Instructions

Preheat and prep: Preheat your oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper for easy clean-up and to help prevent sticking. Using a rimmed sheet ensures air circulation and prevents oil from pooling at the edges. Cut uniform wedges: Halve each potato lengthwise, then halve those halves so you have quarters. Slice each quarter on the diagonal so each potato yields roughly 8 wedges. Aim for consistent thickness so all wedges finish at the same time — very thick wedges need longer, very thin will crisp faster. Soak briefly: Place sliced potatoes in a large bowl and cover with hot tap water for 10 minutes. The short soak draws out surface starch, which helps them crisp in the oven. If you prefer, use water heated on the stove to avoid any concerns about hot tap water taste. Dry and season: Drain the potatoes and pat completely dry with a lint-free towel — excess surface moisture will steam the wedges and prevent crisping. Toss the wedges on the prepared pan, drizzle with 3 tablespoons olive oil, then sprinkle 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon fine sea salt and freshly ground black pepper. Mix or toss so each wedge is lightly and evenly coated. Arrange for even browning: Arrange wedges in even columns with the cut side down against the pan and space them so they are not crowded. If they don’t all fit on one pan in a single layer, divide across two pans and plan to rotate positions halfway through baking for even color. Bake and flip: Bake for 30 minutes at 400°F, then flip the wedges using a spatula so the cut side is up. Return them to the oven and bake until deeply golden and crisp and a fork slides in easily, about another 25–30 minutes. Wedges at the outer edges may finish sooner — remove done wedges as needed and finish the rest. Finish and serve: Sprinkle with finely chopped fresh parsley if using, adjust salt to taste, and serve hot. These are excellent plain, with ketchup, or piled with shredded cheese and green onions for an indulgent option.

Storage Tips

Cool any leftovers to room temperature before storing. Keep in an airtight container in the refrigerator for up to 4 days. For longer storage, flash-freeze on a sheet pan until solid, then transfer to a freezer bag for up to 3 months. To reheat, use a 400°F oven or a 375°F air fryer until wedges are hot and crisp — about 8–12 minutes from refrigerated, longer from frozen. Avoid microwaving unless you plan to crisp them afterward in the oven; microwaving softens the crust.

Ingredient Substitutions

If russets aren’t available, use other high-starch potatoes like Yukon Gold for a slightly creamier inside and quicker browning. Swap olive oil for avocado oil or a light vegetable oil if you want a higher smoke point. For a smoky twist, add 1 teaspoon smoked paprika; for heat, 1/2 teaspoon cayenne. If you prefer fresh aromatics, toss wedges with 1 clove minced garlic during the last 5 minutes of baking so the garlic flavor remains bright without burning.

Serving Suggestions

Serve wedges alongside burgers, grilled chicken, or a vibrant salad. Garnish with chopped parsley or chives and offer dipping sauces such as ketchup, garlic aioli, ranch, or a spicy sriracha mayo. For a loaded version, top baked wedges with shredded cheddar, return to the oven 5–7 minutes until melted, then finish with sliced green onions and a drizzle of sour cream.

Cultural Background

Wedge-style potatoes are an American comfort-food classic, bridging the gap between roasted potatoes and traditional fries. They favor the hearty, rustic textures of home-cooked sides and are often featured at casual gatherings and diners. This baked approach reflects modern preferences for lighter preparation compared with deep-frying while preserving the indulgent texture everyone craves.

Seasonal Adaptations

In summer, toss wedges with lemon zest and chopped fresh thyme right before serving for a bright finish. In fall, add a pinch of cinnamon and smoked paprika for warming depth. During winter holidays, serve with roasted root veg and a dollop of herby yogurt or sour cream to complement richer mains.

Meal Prep Tips

Double the batch and freeze half on a sheet pan for quick reheating later. Portion into meal-prep containers with a dipping sauce in a small cup for lunches or easy dinners. If prepping ahead same day, par-bake wedges for 30 minutes, cool, refrigerate, then finish the final 20–30 minutes before serving to refresh the crust.

These ultra crispy baked wedges have become a staple because they’re dependable, adaptable and impossibly satisfying. Give the method a try, tweak the spices to your family’s preferences, and enjoy the simple pleasure of perfect wedges straight from the oven.