Potato Wedges That Are Crispy Every Time

You know those moments when you bite into a potato wedge and it’s perfectly crispy on the outside but tender and fluffy on the inside? Yeah, I’ve chased that feeling for years! I remember sitting around the kitchen table with my family, digging into baskets of golden wedges like they were pure treasure. It wasn’t just the taste—it was the crunch, the warmth, and that little bit of seasoning that made us come back for more. Today, I’m sharing the exact method that guarantees crispy potato wedges every single time, so you can recreate that magic at home without a hitch. Trust me, your kitchen is about to smell like the best kind of comfort food!

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Ingredients

For the Main Dish:

• 4 large russet potatoes
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried oregano (optional)
• 1 tbsp cornstarch (this is the secret to crispiness!)

How I Make It

Step 1:

Wash and dry your potatoes thoroughly, then cut each one into 8 wedges. The key here is uniform size so they cook evenly. If the potatoes are freshly washed, dry them well with a clean kitchen towel—moisture is the enemy of crispiness!

Step 2:

Place the wedges in a large bowl, sprinkle the cornstarch over them, then toss gently until every wedge has a thin, powdery coating. This little step makes all the difference by helping form that golden crust.

Step 3:

Add the olive oil, garlic powder, smoked paprika, salt, black pepper, and oregano. Toss everything together until the wedges are evenly coated in oil and spices.

Step 4:

Arrange the wedges in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Make sure there’s space between each wedge—you want dry heat hitting all sides for maximum crunch.

Step 5:

Pop them into a preheated oven at 425°F and bake for 20 minutes. Then, use a spatula to carefully flip each wedge to promote even browning.

Step 6:

Bake for an additional 15 minutes or until your wedges are golden brown and crispy on the outside and soft inside. If you want even crispier edges, turn the oven to broil for the last 1–2 minutes—just watch closely so nothing burns!

Variations & Tips

• Add a pinch of cayenne or chili powder for a spicy kick.
• Swap the cornstarch for arrowroot powder if preferred.
• Try tossing in fresh rosemary or thyme instead of oregano.
• For a dairy twist, sprinkle wedges with Parmesan during the last 5 minutes of baking.
• Use sweet potatoes for a naturally sweeter version; adjust baking time accordingly.
• If you don’t have parchment paper, lightly grease the baking sheet to prevent sticking.

How I Like to Serve It

I love serving these wedges as a cozy side with juicy burgers or crispy chicken tenders. They’re also perfect dipped in tangy ketchup, garlic aioli, or even a creamy ranch dressing. On chilly evenings, plate them alongside a warm bowl of chili or soup—pure comfort on a plate!

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a toaster oven or air fryer to restore crispiness instead of using a microwave.

Closing: Once you master this crispy potato wedge formula, you’ll find yourself craving them all year round—and trust me, they never disappoint!