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top view of potato wedges showing the deeply golden color
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Seasoned Homemade Potato Wedges

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! See the post for expert tips and variations!
Course Side Dish, Snack
Cuisine American
Servings 4 servings
Author [email protected]

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

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.