There’s something magical about a perfectly cooked potato wedge—crispy on the outside, tender on the inside, and seasoned just right. Whether you’re serving them alongside a juicy burger, pairing them with grilled chicken, or just devouring them straight off the tray with your favorite dipping sauce, these wedges are the kind of side dish that steals the show.
Now, here’s the thing—most people think you need a deep fryer to get that restaurant-style crunch. But I’m here to tell you that’s not true. With a few simple tricks (hello, cornstarch and high heat), you can achieve golden, crispy perfection right in your own oven. And the best part? No greasy mess, no heavy feeling afterward—just pure, potato-y bliss.
Why This Recipe Works
- Double the heat, double the crispiness – Parboiling softens the insides, while roasting at high heat locks in that irresistible crunch.
- Cornstarch is your secret weapon – It absorbs moisture like a sponge, giving you that extra crispy edge.
- Spacing is key – No overcrowding! Give those wedges room to breathe, or they’ll steam instead of crisp.
- Flavor that pops – Smoked paprika, garlic powder, and a good pinch of salt make these wedges anything but boring.
Essential Ingredients & Tools
Ingredients
- 4 large russet potatoes – The starchier, the better. (Yukon Golds work too, but they’ll be creamier.)
- 2 tbsp olive oil – Helps with browning and crispiness. (Avocado oil works great if you want a higher smoke point.)
- 1 tbsp cornstarch – The secret to extra crunch. (Arrowroot powder is a solid gluten-free swap.)
- 1 tsp smoked paprika – Adds that deep, smoky flavor. (Regular paprika works in a pinch.)
- 1 tsp garlic powder – Because everything’s better with garlic.
- 1 tsp salt – Essential for flavor. (Adjust to taste.)
- ½ tsp black pepper – A little kick never hurt anybody.
Tools
- Large pot – For parboiling those spuds.
- Baking sheet + parchment paper – Prevents sticking and ensures even browning.
- Mixing bowl – For tossing everything together.
- Chef’s knife + cutting board – Keep those wedges uniform so they cook evenly.
Serves: 4 | Prep: 15 min | Cook: 40 min | Total: 55 min
How to Make Crispy Potato Wedges
- Prep the Potatoes
Scrub those potatoes clean—no one wants dirt in their wedges. Leave the skins on for extra texture and nutrients. Now, cut them into even wedges (about 8–10 per potato). Pro tip: A sharp knife makes this way easier. Uneven wedges mean some will be overcooked while others are still hard—nobody wants that.
- Parboil for Perfect Texture
Boil the wedges in salted water for about 5 minutes. This softens them up just enough so they’ll be fluffy inside after roasting. Don’t skip the salt! It seasons them from the inside out. Drain them well and let them air-dry for a couple of minutes—excess moisture is the enemy of crispiness.
- Coat for Maximum Crunch
Toss the wedges with 2 tbsp olive oil, 1 tbsp cornstarch, and all those delicious spices (1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper). The cornstarch is the real MVP here—it absorbs moisture and helps create that golden crust. Pro move: Mix the dry ingredients first so everything coats evenly. Be gentle—you don’t want to mash them.
- Arrange for Even Browning
Spread the wedges on a parchment-lined baking sheet, making sure they’re not touching. Overcrowding = soggy wedges. If you need to, use two trays or bake in batches.
- Roast to Golden Perfection
Bake at 425°F (220°C) for 20 minutes, then flip them. This ensures both sides get crispy. Roast for another 15–20 minutes until they’re deep golden. Bonus trick: Hit them with a quick broil at the end for extra crunch—just keep an eye on them so they don’t burn.
Pro Technique
The Dry-and-Toss Method
After parboiling, pat those wedges dry with a kitchen towel. Less moisture = more crisp. When tossing with oil and spices, fold gently—you want to keep those softened edges intact for maximum browning. For extra crunch, dust them with another ½ tsp of cornstarch before baking.
The Flip-and-Rotate Rule
Flip them exactly at the 20-minute mark for even browning. If you’re baking two trays, swap their positions halfway through to account for hot spots. For the crispiest results, prop the oven door open slightly during the last 5 minutes to let steam escape.
Chef’s Wisdom
Choosing the Right Potato
Russets are the best—they’re starchy and low in moisture, which means fluffy insides and crispy outsides. If you use Yukon Golds, reduce parboiling to 3 minutes (they’re waxier and can get mushy). Sweet potatoes? Skip parboiling altogether—their natural sugars caramelize beautifully when roasted raw.
Storage & Freshness Guide
Short-Term Storage
Let them cool completely, then store in an airtight container with a paper towel underneath (to soak up moisture). They’ll keep for up to 3 days. Reheat in a 400°F (200°C) oven for 10 minutes or an air fryer at 375°F (190°C) for 5 minutes to bring back the crunch.
Freezing for Later
After parboiling and coating, freeze the wedges in a single layer on a tray. Once frozen, transfer to a bag. Bake from frozen at 425°F (220°C) for 25–30 minutes, flipping once. Note: The spices might fade, so hit them with a little extra salt after reheating.
Ingredient Variations and Their Impact
- Sweet Potato Wedges – Swap russets for sweet potatoes, toss with cinnamon and cayenne, and roast for a sweet-spicy twist.
- Spicy Cajun Style – Use Cajun seasoning instead of paprika, then drizzle with hot honey for a sticky, fiery finish.
- Parmesan-Herb Crusted – Add grated Parmesan to the mix, then toss with fresh rosemary after baking.
- Lemon-Pepper Zest – Swap black pepper for lemon zest and cracked pepper, then squeeze fresh lemon juice on top.
- Loaded Wedge Nachos – Top with melted cheddar, bacon, and scallions—serve with sour cream and jalapeños.
Perfect Pairings
Complementary Dishes
- Grilled Ribeye Steak: The wedges’ crunch is the perfect contrast to a juicy steak. Serve with a dollop of horseradish cream for a flavor bridge.
- Black Bean Burgers: A vegetarian match made in heaven—the smoky paprika in the wedges echoes the burger’s charred notes.
Drinks
- Chilled Lager: The beer’s carbonation cuts through the wedges’ richness, while malt flavors complement their caramelized edges.
- Sparkling Lemonade: A non-alcoholic option where acidity balances the potatoes’ savory depth.
Something Sweet
- Dark Chocolate-Dipped Strawberries: The bittersweet chocolate contrasts the wedges’ saltiness, ending the meal on a balanced note.
- Cinnamon Dusted Apple Slices: Their cool crunch and subtle sweetness provide a refreshing palate cleanser.

Crispy Potato Wedges (Crunchy Outside, Cloud-Soft Inside)
Make the best Crispy Potato Wedges at home with my easy oven method. Golden, crunchy, and perfectly seasoned every time. Get the recipe now!
Ingredients
Main
-
4 large russet potatoes
-
2 tbsp olive oil
-
1 tbsp cornstarch
-
1 tsp smoked paprika
-
1 tsp garlic powder
-
1 tsp salt
-
0.5 tsp black pepper
Instructions
-
Scrub potatoes clean and cut into 8–10 even wedges per potato.01
-
Parboil in salted water for 5 minutes, then drain and air-dry.02
-
Toss with 2 tbsp olive oil, 1 tbsp cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper in a large bowl.03
-
Arrange on a parchment-lined baking sheet in a single layer.04
-
Bake at 425°F (220°C) for 20 minutes, flip, then bake another 15–20 minutes until golden.05