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These Crispy Roasted Potato Wedges are perfectly seasoned and cooked to crisp perfection! Pair them with a simple garlic dipping sauce everyone goes wild for!
Potato wedges are one of those things that can be SO good or just mehhh. But what makes them delicious?! A great seasoning, a fluffy interior and crisp exterior. As a former food scientist, I was on a mission to figure out the best recipe for potato wedges. I started with a few theories! (and spoiler alert…the mission was absolutely accomplished!!)
What Make Potato Wedges Crispy? Here are some theories…
I had several theories, but wanted to test them out. Not interested in reading through my testing process? Feel free to skip down to the recipe!
- Parboiling the potato wedges in an alkaline water (water mixed with a little baking soda and salt).
- Rinsing or soaking the potato wedges before baking.
- Adding cornstarch to the seasoning mixture.
- Using a very high baking temperature (450F) vs 400 or 425.
Testing & Results
| Test | Test Described | Result |
| Parboiling the Potatoes | I boiled the potato wedges for about 5 minutes, drained the water and patted them dry before baking. | The potato wedges were a bit more dense, less fluffy and didn’t seem to be any more or less crisp. |
| Rinsing or Soaking the Potatoes | I tried soaking the wedges in water and also tried just rinsing them with cool water before baking. | Rinsing and soaking gave very similar results, therefore soaking wasn’t worth the added time. |
| Adding Cornstarch to the Seasoning | I added 2 teaspoons of cornstarch to the seasoning mixture. | The added cornstarch didn’t make an obvious difference. |
| Using a Very High Oven Temperature | I tested baking the potato wedges at 400F and 450F. | Baking the wedges at the 450F made the biggest difference – very crisp without drying out the potatoes. |
I was surprised to find that parboiling, soaking and adding cornstarch didn’t seem to make much difference in the texture of potato wedges. Instead, I found that the oven temperature was the biggest factor in creating a crispy roasted potato wedge which is reflected in the recipe below.
Ingredients Needed
- Potatoes – I recommend Russet Potatoes when making potato wedges. They’re low in moisture, making the interior of the baked wedges nice and fluffy.
- Olive or Vegetable Oil
- Grated Parmesan Cheese – I don’t recommend shredded Parmesan as it won’t stick to the potatoes as well.
- Salt – I like to use coarse sea salt, but regular table salt will work great too!
- Seasonings – I use a combination of garlic and onion powders, black pepper and smoked paprika. You can use regular paprika instead of smoked, but I love the hint of smokiness it adds with no extra work!
How to Make Crispy Potato Wedges
Start by cutting the potatoes into 8 wedges each. Be sure to cut them lengthwise to create long, thin wedges. If the potatoes are really large, you’ll want to cut them into more wedges (about 1/2 inch on the thickest side) so they cook thoroughly before the exterior is overcooked.
If you make potato wedges (or French fries!) often, a French fry cutter with a wedge attachment might be a good investment to save you time in the kitchen!
Next, you’ll rinse the potato wedges with water and pat dry with paper towels. This will help remove the excess starch, which can give a more sticky exterior instead of keeping them crisp.
Add the potato wedges to a resealable baggie (or in a large bowl) and drizzle with oil. Make sure the potatoes are well-coated.
Next, you’ll combine the seasoning ingredients and add it to the potatoes. Close the bag and shake until the seasoning evenly dispersed.
Place the potatoes on a parchment-lined baking sheet, making sure to give a little space between the wedges. I like to use my USA Pan sheet pan as it’s nice and heavy and helps give the crispy exterior!
Flip the potato wedges and continue to bake until golden brown. Sometimes I’ll sprinkle a little extra paprika or seasoned salt on the wedges after they’ve been flipped…just for a little extra color!
My Favorite Dip for Potato Wedges
The dipping sauce I have included with this recipe is SOOOO good. I hiiighly recommend you give it a try! (Seriously, you won’t regret it!). It’s as simple as mixing a few ingredients and patiently waiting until the potato wedges are ready to eat!
I asked my Instagram followers what their favorite dipping sauce is for potato wedges and the responses varied SO much! So, if you’re not into a garlic aioli dip situation, here are a few other popular options….
- Ketchup
- Sour Cream
- Ranch Dressing
- “Top the Tater” (a Midwest staple!)
- “Burger Sauce” (combination of mayo, ketchup, and seasonings)
Was my mission to create the best potato wedge recipe accomplished?! YES, 1000%! But don’t just take my word for it…try it for yourself! And when you do, I’d love to hear what you thought. Add your rating and review below – I’d appreciate it more than you know! 🙂
Other Sides To Try
Roasted Sweet Potatoes with Brown Sugar
Crispy Roasted Potato Wedges
Equipment
- 1 Sheet Pan
Ingredients
- 1/4 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 pounds russet potatoes (about 5 small-medium potatoes)
- 2 tablespoons olive oil or vegetable oil
Wedge Dip
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 teaspoons lemon juice
- 1 1/2 teaspoons minced garlic
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika or regular paprika
Instructions
Roasted Potato Wedges
- Preheat oven to 450℉ and line a baking sheet with parchment paper.
- In a small bowl combine the grated parmesan, salt, paprika, garlic, onion and black pepper; set aside.1/4 cup grated parmesan cheese, 1 teaspoon salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon black pepper
- Wash the potatoes and cut them into 8 wedges each.2 pounds russet potatoes
- Rinse the potatoes and pat dry with paper towels.
- Add the potato wedges to a large resealable bag; drizzle the oil over the potatoes, seal the bag and shake to coat.2 tablespoons olive oil
- Sprinkle the seasoning over the potatoes and shake again to evenly distribute the seasoning on the potatoes.
- Arrange the potato wedges on the prepared pan, making sure they aren't touching.
- Bake for 15 minutes.
- Flip the potato wedges and bake an additional 10 minutes or until golden brown and crisp.
- Enjoy with the dipping sauce, if desired.
Wedge Dip
- Combine the dipping sauce ingredients in a small bowl and refrigerate until ready to serve.1/3 cup mayonnaise, 1/3 cup sour cream, 2 teaspoons lemon juice, 1 1/2 teaspoons minced garlic, 1/4 teaspoon black pepper, 1/4 teaspoon smoked paprika
These have become a favorite!