This Potato Wedges Recipe delivers crispy edges, fluffy centers, and seriously irresistible flavor. It’s a budget-friendly, filling side that works with just about anything.
author’s note
Potato Wedges That Are reliable Every. Single. Time!
Potato wedges were one of those sides I kept making “almost right” for years. Sometimes they were soft but not crisp. Other times they browned too fast or tasted flat. I wanted wedges that felt restaurant-worthy but still straightforward enough for a busy weeknight dinner.
After a lot of testing, I realized the biggest game changers were russet potatoes, a hot burner, and plenty of space on the pan. Once I nailed that combo and landed on the seasoning mix I loved, this recipe became a regular at my house. I make these for casual dinners, weekend grilling nights, and honestly anytime I need a side that everyone is excited about.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Russet potatoes | Peel or leave skins on, both work. Red or yellow potatoes don’t crisp up as well. |
| Olive oil | Avocado oil works too. |
| Garlic powder | Skip fresh garlic, it can burn. |
| Paprika | Smoked paprika adds deeper flavor. |
| Parmesan cheese | Freshly grated melts best. |
Quick Tip
Thoroughly dry the potatoes after washing to ensure even cooking and crispiness. Excess water causes steaming instead of crisping and makes spices clump.
Peeling is skippable, but I prefer them peeled. Pat dry with a kitchen towel or paper towels before cutting and seasoning.
Potato Wedges Recipe Tips
- Cut evenly: Same-sized wedges will cook evenly.
- Give them space: If they’re too close, they’ll steam instead of crisp.
- Use a hot burner: Helps them crisp up. If they brown too fast or too slow, check your oven temp.
- Coat well: Toss wedges in oil and seasoning in a bowl or bag until fully coated.
- Flip halfway: Turn them after 15 minutes so both sides get crispy.
- Eat right away: They’re crispiest when fresh.
Quick Tip
Use a large sheet pan. Overlapping wedges steam instead of crisping. A 15×21-inch pan gives them space to roast evenly.
Storage
This reheated potato wedges recipe won’t be as crispy but still make a tasty snack or side.
- Store: Let them cool, then put them in a sealed container. Keep in the fridge for 3–5 days.
- Reheat:
- Oven: Bake at 400°F for 10–15 minutes until hot and crispy.
- Microwave: Cover with a damp paper towel and heat in 30-second bursts, stirring between. (Won’t be as crispy.)
Serve This Potato Wedges Recipe Alongside:
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