Crispy Baked Potato Wedges
Make Crispy Baked Potato Wedges with simple steps for extra-crispy, golden results.
Ingredients
- 2 russet potatoes (medium; roughly ½ lb, 227 g each; skin on and scrubbed well; ½-1 potato per person)
- 2 Tbsp neutral oil
- ½ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
- ½ tsp garlic powder (can be optional)
- ½ tsp onion powder (can be optional)
Instructions
Step 1: Preheat the oven
Preheat a convection oven to 400ºF (200ºC) — if you're using a regular oven, set it to 425ºF (230ºC). This early heat-up gives the pan time to be ready and helps the wedges start crisping as soon as they hit the surface. Keep a rectangular baking sheet and a sheet of parchment or brown vintage-print paper handy for plating later.
Step 2: Cut and soak the potatoes
Cut each scrubbed russet potato lengthwise into eight even wedges; aim for uniform thickness so they bake evenly. I like cutting from the skin side for steadier control. Once cut, place the wedges in a bowl of cold water and let them soak for about 15 minutes to pull out excess starch — this simple soak is the key to getting an extra-crispy exterior.
Step 3: Make the seasoning mix
While the potatoes soak, combine the dry seasonings in a small bowl: Diamond Crystal kosher salt, freshly ground black pepper, garlic powder, and onion powder. Keep the seasonings in small ceramic bowls or glass jars so they stay neat and ready to sprinkle.
Step 4: Dry, oil, season, and arrange
After the soak, thoroughly dry the wedges with a clean kitchen towel and transfer them to a medium matte-grey ceramic bowl. Pour the neutral oil over the wedges and toss gently to coat every piece; sprinkle the seasoning mix and toss again until the wedges are evenly coated. Transfer the seasoned wedges onto a rectangular baking sheet lined with parchment, laying them on their sides in a single layer with space between each piece (or stand them on their skins if you prefer). Leaving space prevents steaming and ensures crisp edges.
Step 5: Bake until deep golden and crisp
Bake the arranged wedges for about 35 minutes total in convection mode — flip them after roughly 20 minutes so both sides develop deep golden-brown, crispy exteriors. For a regular oven use the higher temperature specified earlier. The finished wedges should be crisp and deeply colored on the outside and tender when pierced with a knife.
Step 6: Serve warm with dipping sauce
Transfer the hot potato wedges to the same rectangular sheet or shallow metal tray lined with brown vintage-print paper for serving; keep the sheet shape so the geometry stays consistent. Sprinkle with dried parsley if desired and serve immediately with a small metal cup of vibrant red ketchup on the side. These are best enjoyed fresh, with optional extra seasoning like Tony Chachere’s for a spicy kick.
Notes
- Soak the wedges for about 15 minutes to remove surface starch and help them crisp.
- Dry the wedges thoroughly before oiling to avoid steam and soggy skin.
- Use a roomy baking sheet and leave space between wedges to ensure even crisping.
- Flip the wedges around the 20-minute mark for balanced browning.
- Reheat in a hot oven or air fryer to restore crispness rather than using a microwave.