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Crispy Potato Wedges Recipe

Crispy Potato Wedges Recipe

Golden, crispy potato wedges baked at high heat with a seasoned cornstarch coating. The outside is crunchy and the inside is soft and tender. Perfect as a side dish or snack with a dipping sauce.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes, about 2 1/2 lb
  • 3 tbsp olive oil or vegetable oil
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp dried thyme optional
  • 1/4 tsp cayenne pepper optional for heat
  • 1 handful fresh parsley or cilantro for garnish
  • 1 optional dipping sauce ranch, aioli, spicy mayo

Equipment

  • Large Baking Sheet
  • Oven
  • Large bowl
  • Sharp Knife
  • Parchment paper

Method
 

  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Cut the potatoes: wash and scrub potatoes. Cut lengthwise into 4 to 6 wedges each, about 3/4 inch thick at the widest point.
  3. Mix seasonings: combine cornstarch, salt, pepper, garlic powder, onion powder, paprika, thyme, and cayenne in a large bowl.
  4. Coat the wedges: add potatoes to the bowl, pour oil over top. Toss until evenly coated. Let sit 5 minutes.
  5. Arrange on pan: spread wedges in a single layer with space between each. Do not crowd.
  6. Bake: bake 35 to 40 minutes, flipping halfway, until golden and crispy outside and tender inside.
  7. Rest and serve: let rest 2 to 3 minutes. Garnish with parsley. Serve with dipping sauce.

Notes

  • Cut wedges evenly so they cook at the same rate.
  • Do not crowd the pan, space helps them crisp.
  • Flip halfway through for even browning on both sides.
  • Reheat in oven at 400 degrees F for 8 to 10 minutes to restore crunch.
  • Prep wedges ahead, store covered in fridge up to 24 hours before baking.