This recipe for ultra crispy baked potato wedges has been a weeknight lifesaver and an instant crowd pleaser in my kitchen. I first stumbled on this technique during a rainy weekend when I wanted the crunch of fries without the fuss of deep frying. The result surprised me: wedges with a deeply golden, crackling exterior and a tender, fluffy interior that evoke memories of summer barbecues and a neighborhood diner that served the best fries. I kept refining the technique, learning to balance oil, seasoning, and oven placement for maximum crispiness.

I love these wedges because they are forgiving yet precise enough that small tweaks pay off. The combination of a short hot water soak, a careful pat dry, and an olive oil coat seasoned with garlic and onion powder yields a textured surface that browns beautifully in the oven. They work as a simple side for weeknight mains, a shareable snack for game day, or the base for loaded cheesefries. Every time I bake a batch my family gathers in the kitchen to grab wedges straight from the pan, and that warm, crunchy comfort is exactly why I keep coming back to this version.

Ingredients

• Russet potatoes: 2 pounds total (about 6 smallish or 4 medium). Choose firm potatoes with few eyes. Russets crisp best because of their high starch content and dry interior. I leave the skin on for texture and nutrients, but you can peel if you prefer.
• Olive oil: 3 tablespoons. Use a good quality extra virgin olive oil for flavor and browning control. You can substitute vegetable oil for a neutral taste.
• Garlic powder: 2 teaspoons. Powder delivers an even, toasty garlic flavor without burning, which is ideal for high oven temperatures.
• Onion powder: 2 teaspoons. Adds savory depth and enhances the crust color when combined with garlic powder.
• Fine sea salt: 1 teaspoon, plus more to taste after baking. Fine salt seasons evenly; consider Maldon flakes for finishing if you want a delicate crunch.
• Freshly ground black pepper: To taste. A generous crack of pepper complements the warm spices and brightens the savory notes.
• Fresh parsley: 2 tablespoons finely chopped, optional. Adds a fresh herb lift and color when sprinkled on hot wedges.

Instructions

Preheat and prepare: Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean up. Using a rimmed sheet helps circulate heat around the wedges without losing oil to the oven floor. Cut the potatoes: Cut each potato in half lengthways, then in half lengthways again to make quarters. Cut each quarter in half on the diagonal to create two wedges per quarter, giving about eight wedges per potato. Aim for uniform thickness so all pieces finish at the same time. Soak briefly: Place the wedges in a large bowl and cover with hot tap water, or heat water on the stove if you prefer. Let them soak for 10 minutes to remove excess surface starch, which helps the edges crisp rather than steam while roasting. Dry and season: Drain and pat the wedges thoroughly with a lint free towel. Spread them on the prepared pan and drizzle with 3 tablespoons olive oil. Sprinkle 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon fine sea salt, and a generous grinding of black pepper. Toss gently until evenly coated and arrange in even columns with the cut side down on the pan. Bake and flip: Bake for 30 minutes. Then use a wide spatula to flip the wedges so the cut side that was down is now up. If using two pans, swap positions in the oven when you flip them. Return to the oven and bake until deeply golden and crisp, about 25 to 30 more minutes. Wedges at the edge of the pan may finish sooner; remove them if they reach the desired deep golden color to prevent burning. Finish and serve: Once crisp and easily pierced with a fork, remove the pan. Sprinkle with 2 tablespoons chopped fresh parsley if desired and serve hot. For loaded cheese fries, top with shredded cheddar and return to the oven for 5 to 10 minutes until the cheese is bubbly.

Storage Tips

Store cooled wedges in an airtight container in the refrigerator for up to four days. To reheat and preserve crispness, spread wedges on a rimmed sheet and reheat in a 400 degree Fahrenheit oven for 8 to 12 minutes. Avoid the microwave for reheating as it makes them soft. For freezing, flash freeze in a single layer on a tray, then transfer to a freezer bag for up to three months. Reheat from frozen in a hot oven at 425 degrees Fahrenheit for 15 to 20 minutes, flipping halfway through.

Ingredient Substitutions

If you cannot find Russet potatoes, use other high starch varieties such as Idaho potatoes. For a creamier interior and slightly shorter bake time, Yukon Golds work well though they brown faster. Swap olive oil for avocado oil or a neutral vegetable oil if you prefer a less pronounced flavor. To make them gluten free and dairy free keep the topping simple. For a smoky twist add 1 teaspoon smoked paprika, and for spicy wedges include 1 teaspoon cayenne or chili powder, adjusting to taste.

Serving Suggestions

Serve wedges alongside grilled meats, roasted vegetables, or pile them on a platter as a shareable snack. For party style loaded wedges top with shredded cheddar, chopped green onions, a dollop of sour cream, and crisp bacon bits. Combine with a zesty garlic aioli, ketchup, or a bright chimichurri for contrasting flavors. A simple green salad or coleslaw adds freshness and balances the richness of the wedges for a satisfying plate.

Cultural Background

Potato wedges are a popular comfort food across many cultures, a rustic cousin to the classic French fry. Their shape and hearty size make them reminiscent of pub food in the United Kingdom and the wedges served at American diners. Baking rather than frying reflects a modern home cook adaptation, offering a lighter method while preserving the satisfying textures that made fried versions beloved. The simple seasoning palette reflects pantry driven cooking traditions where accessible spices elevate humble ingredients.

Seasonal Adaptations

In cooler months, finish wedges with warm toppings like melted cheese and caramelized onions. In summer serve them with fresh herb sauces or a citrusy yogurt dip to lighten the plate. For holidays, pair wedges with roasted meats and gravy, or dress them up with truffle oil and shaved Parmesan for a small batch treat. Swap parsley for chopped rosemary or thyme in autumn to complement more robust mains.

Meal Prep Tips

For batch meal prep, partially bake the wedges until nearly cooked through, cool, and refrigerate in airtight containers. When ready to eat finish them in a hot oven for 8 to 12 minutes to restore crispness. Dividing into individual portions helps with quick reheating. Label containers with the date and use the oldest first. Keep a small bag of seasoned salt or dried herbs handy to refresh flavor after reheating if needed.

These wedges are a simple, reliable way to bring a warm, crunchy side to the table. Try them plain, jazz them up with cheese, or serve them as the star of a casual meal. I hope they become one of your weeknight heroes too.