Potato wedges are thick-cut, crispy-on-the-outside, fluffy-on-the-inside slices of potatoes seasoned with herbs and spices, then baked or fried until golden. Think of them as the cool cousin of French fries. They’re hearty, flavorful, and super easy to make at home. Whether you’re planning a weekend snack, a side for burgers, or a game night treat, potato wedges always hit the spot. With just a few basic ingredients and pantry spices, you can whip up a batch that tastes better than takeout—crisp, warm, and bursting with flavor. And the best part? No fancy tools required. Let’s dig into how to make them perfectly!
Quick Facts
Here’s a quick snapshot of this comforting classic:
| Course | Side Dish |
|---|---|
| Cuisine | American, Global |
| Difficulty | Easy |
| Servings | 4 |
| Prep Time | 10 minutes |
| Cooking Time | 35 minutes |
| Calories | 245 per serving |
Equipment Needed
Before you start, make sure you’ve got the right tools. Having the proper equipment makes cooking smoother and safer.
- Cutting Board: For slicing the potatoes evenly.
- Sharp Chef’s Knife: Essential for clean, precise cuts.
- Mixing Bowl: To toss potatoes with oil and seasonings.
- Oven or Air Fryer: Both work great; oven for batch size, air fryer for extra crisp.
- Baking Tray + Parchment Paper: Ensures even baking and easy cleanup.
- Tongs or Spatula: To flip the wedges halfway through cooking.
- Measuring Spoons: To keep your spice game strong and balanced.
- Paper Towels (Optional): If deep-frying, to drain excess oil.
Ingredients
Here’s everything you’ll need for this tasty potato wedge recipe:
- 4 large russet potatoes (or Yukon Gold)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano or thyme
- Optional: 1/4 teaspoon chili flakes (for heat)
- Optional: Grated parmesan and fresh parsley for topping
Instructions
Step-by-Step Cooking Directions:
- Wash and Cut Potatoes: Scrub the potatoes clean. Cut each into wedges by slicing in half lengthwise, then cutting each half into 3–4 thick wedges.
- Soak in Cold Water: Optional, but soaking for 20 minutes removes excess starch for crispier wedges.
- Preheat Oven: Set to 425°F (220°C). Line a tray with parchment paper.
- Season the Wedges: In a large bowl, mix olive oil, garlic powder, paprika, onion powder, oregano, salt, and pepper. Toss the potato wedges until evenly coated.
- Arrange on Tray: Place wedges in a single layer, skin-side down if possible. Don’t overcrowd.
- Bake: Bake for 35 minutes, flipping halfway through. Cook until golden brown and crispy.
- Garnish and Serve: Sprinkle with parmesan and parsley. Serve hot with your favorite dip!
Essential Note
Make sure not to overcrowd the pan. If the wedges are too close together, they’ll steam instead of crisp up. For an ultra-crispy texture, you can parboil the wedges for 5 minutes before seasoning and baking. Also, use a hot oven—at least 425°F—for the best results. If you’re air-frying, cook in batches and shake the basket halfway through.
