Finally, perfectly CRUNCHY potato wedges are here with half the calories as fried versions! My French fry connoisseur husband said he would “take these over fries any day!” This recipe is built on expert techniques to deliver consistently golden, flavorful wedges every time!
Follow along for expert tips, variations, and serving ideas!
Why you’ll love these Crunchy Baked Potato Wedges!
Potato wedges recipe Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
how to cut potato wedges
Cutting potato wedges is easy!
First, cut the potato in half lengthwise.
Next, place each half cut side down on the cutting board. Cut each half into 4 “wedges,” yielding 8 per potato. If your potato is small, cut it into 6 wedges.
How to MAke Potato Wedges
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Air Fryer potato wedges
•Preheat air fryer: Set to 400°F for best crisping
•Arrange in a single layer: Cook in batches if needed so air can circulate around each wedge
•Cook: Air fry for 15–20 minutes, flipping halfway through, until golden and crispy on the outside and tender inside
•Adjust for crispiness: Add 2–3 extra minutes if you want them extra crispy
Tips for Crunchy Potato Wedges in oven
Homemade Potato Wedges variations
Dipping Sauces for Roasted Potato Wedges
These potato wedges are so scrumptious, they are fabulous plain – but downright irresistible when dunked in sauce!
Our favorite pairing is with incredible fry sauce! It’s creamy, tangy, slightly sweet, and totally crave-worthy. It’s upgraded with pickle brine and adept seasoning for a bold, balanced, flavor-packed sauce you’ll love.
These wedges are also delicious dunked in ketchup, ranch, garlic aioli (another fav), or BBQ sauce.
HOW TO STORE and reheat potato wedges
•Refrigerate: Let wedges cool completely, then store in an airtight container lined with paper towels in the refrigerator for up to 3–4 days; the paper towels help absorb excess moisture and keep them from getting soggy
•Reheating for best texture: Reheat in the oven or air fryer at 375–425°F until hot and crispy again. Avoid microwaving if possible. The microwave will make them soft and soggy instead of crisp
•Freezing (optional): Freeze in a single layer first, then transfer to a freezer bag for up to 2–3 months; reheat directly in the oven or air fryer from frozen for best results
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Seasoned Homemade Potato Wedges
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Ingredients
- 2 pounds russet potatoes, scrubbed clean
- 1 tablespoon cornstarch
- 2 1/2 tablespoons olive oil
- 1 tsp EACH salt, garlic powder, smoked paprika
- 1/2 tsp EACH chili powder, onion powder, pepper
FOR SERVING
- Fry Sauce Recipe (Highly recommend!)
Instructions
- Cut potatoes: Cut the potatoes in half lengthwise, then place each half cut side down on the cutting board. Cut each half into 4 "wedges," yielding 8 per potato. If your potato is small, cut it into 6 wedges.
- Soak & Dry potatoes: The potato wedges will still be tasty without soaking if you don't have time, but soaking ensures they are crispy! Soak the potatoes in cold water for 30-60 minutes. Drain and dry VERY WELL with a towel (the drier the potatoes, the crispier they will become).
- Preheat: When the potatoes have about 30 minutes of soaking left, preheat the oven to 425°F. Line a large baking sheet with foil and place the empty sheet in the oven while it heats (this helps crisp them).
- Season: Mix the seasonings and oil in a small bowl and set aside. Transfer the very dry wedges to a large bowl and toss to coat evenly with cornstarch (keep tossing until it all sticks – I find it easiest to use my hands). Drizzle with the oil/spice mixture, then stir with a spatula until every wedge is well coated.
- Bake: Lightly spray the hot baking sheet with cooking spray, then carefully space the wedges out so they aren't touching. Bake for 20 minutes, then flip and bake another 15–25 minutes until golden and crispy. If they aren't as crispy as you'd like, bake for a few more minutes.
- Dip! Serve with my incredible fry sauce, or ketchup, ranch, garlic aioli (another fav), BBQ sauce, etc.
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