This is the BEST Potato Wedge Recipe that can be baked in the oven or air fried! They’re tossed in an easy homemade seasoning and are extra crispy on the outside.
My favorite part about these potato wedges is that they are SUPER crispy on the outside, perfectly seasoned, and soft and fluffy on the inside. It one of my favorite ways to eat a potato.
There are some things to know in order to have the best possible results. You’ll want to be sure that you use the right kind of potato, soak them in cold water to rid them of excess starch (if possible), and pat them completely dry before seasoning. So let’s do it!
How to Make Potato Wedges (Baking Method)
*See recipe card below this post for ingredient quantities, full instructions, and air fryer instructions.
Scrub the outside of the potato clean and pat thoroughly dry. Slice each potato in half lengthwise. Cut each piece in half again.
Cut each of the remaining slices in half again. If necessary, slice any extra large wedges one more time. (They should be about 3/4 to 1- inch thick.)
Thoroughly dry each of the potato slices for extra crispy results. Place in a large bowl. Combine the olive oil and seasoning. Drizzle over the potatoes. Use your hands to toss and coat evenly.
Place on a light baking sheet. Leave space around each one to allow the edges to get crispy.
Bake at 415° for 20 minutes. Turn each wedge over, then bake for 15-20 more minutes. Serve!
Use a Light Baking Sheet
- PRO TIP: I highly recommend baking these on a light baking sheet vs. a dark one.
- As explained by Livestrong, light baking pans reflect heat. Dark pans absorb it, and thus you’re more likely to end up with burnt results. They recommend reducing the heat and baking time by 25% if you only have dark baking pans.
Soaking Potatoes for Potato Wedges
- If possible, soak sliced potato wedges in cold water for at least 20 minutes (or even overnight). It’s a way to rid them of excess starch.
- Starch makes things crumbly and soft. Removing starch by soaking and rinsing is a great way to yield the crispiest possible result.
- Russet potatoes are ideal for potato wedges. Since they’re dense, they don’t contain as much water inside, which allows them to get extra crispy. Yukon Golds may also be used.
- Dry the potatoes completely, especially after slicing, for extra crispy results.
- Avoid using waxy potatoes. Red, fingerling, and new potatoes are waxy varieties. They’re high in moisture and therefore don’t become as crispy.
Storing and Reheating
- Let leftovers cool completely and store them in an airtight Ziploc bag in the fridge for 3-5 days.
- To reheat, bake at 350° F for about 10-15 minutes. They reheat very well.
- Flash freeze them on a baking sheet or plate until solid, 1 hour or so.
- Store them in a freezer Ziploc bag in the freezer until ready to eat!
- Reheat in a preheated 350° F oven until warm and crisp, 15-20 minutes.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Light Baking Sheet– Cooks the potatoes at a much more even rate/temperature.
- Air Fryer
- Chef’s Knife– Makes it easy to cut clean slices for the wedges. I have this knife and find that it works really well for everyday cooking.
- Serving Baskets– I have these, I love serving fries and other finger foods in them!
What to Serve With Potato Wedges
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Potato Wedges (Baked or Air Fried!)
- 4 Russet or Yukon Gold potatoes, about 3 lbs.
- 3 Tablespoons olive oil
- Salt, to taste
- 1/2 teaspoons onion powder
- 1.5 teaspoons paprika
- 2 teaspoons dried parsley
- 1.5 teaspoons garlic powder
- ½ teaspoon pepper
- ¼ teaspoon cayenne, optional
- Note: If possible, soak sliced potato wedges in cold water for at least 20 minutes (or even overnight). It's a way to rid them of excess starch. Starch makes things crumbly and soft. Removing starch by soaking and rinsing is a great way to yield the crispiest possible result.
Oven Baked Method
- Preheat oven to 415°.
- Combine seasoning ingredients (not including salt). Set aside.
- Wash the potatoes well and pat completely dry.
- Cut each potato in half lengthwise, then cut each half into 4 wedges for a total of 8 wedges per potato. Larger potatoes may require more slicing. (They should be about 3/4 to 1- inch thick.)
- Use paper towels to thoroughly dry each potato wedge to ensure they’re all crispy. Place them in a large bowl.
- Add olive oil to the seasoning mixture and stir well to combine. Drizzle over the potato wedges and use your hands to mix until generously coated.
- Place on a large baking sheet. Leave space around each one so that the edges get crispy.
- Sprinkle with desired amount of salt.
- Bake for 20 minutes. Flip each over and bake for 15-20 more minutes, until your desired color is reached. Serve!
Air Fryer Method
- Prepare potato wedges as outlined above. Once sliced and seasoned, place in a preheated air fryer at 400° for 15 minutes, tossing them halfway through. Serve!
I got 37 potato wedges from using 4 potatoes, (3.3 lbs total). This recipe serves 6 people who would each get approximately 6 large potato wedges.
Serve these with my Baked Chili Cheese Dogs, Homemade Sloppy Joes, Fried Chicken Tenders, Homemade Chicken Nuggets, or top them with Nacho Cheese Sauce!