Name: Crispy Baked Potato Wedges
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 medium russet potatoes (washed and cut into wedges); 3 tablespoons olive oil (for tossing the potatoes); 1 teaspoon coarse sea salt (for seasoning and parboiling water); 1 teaspoon smoked paprika (adds smoky flavor); 0.5 teaspoon garlic powder (for warmth and depth); freshly ground black pepper (to taste)

Baked potato wedges often get a bad rap for being soggy or bland, but there’s a secret to getting them crispy without deep-frying. It’s all about that quick parboil and high-heat bake that transforms humble spuds into something surprisingly satisfying. I’ve messed up plenty of batches before I nailed this method, but now it’s my go-to for a simple snack or side.

This recipe is about more than just crunch — it’s about the joy of turning a basic ingredient into something a bit more special with minimal fuss. I love how the aroma of roasted potatoes fills the kitchen, and how each bite offers that perfect contrast of crispy exterior and fluffy interior. Sometimes, it’s the simplest tricks that make all the difference.

There’s something honest about a good potato wedge. No fancy ingredients, just a handful of pantry staples and a bit of attention. It’s a no-fail way to elevate a weeknight dinner or satisfy a snack attack without resorting to greasy fries. It’s also a reminder that good texture can be achieved with a little patience and the right technique.

This recipe focuses on how to achieve the crispiest baked potato wedges using a simple, overlooked technique that transforms the texture without frying. It’s about harnessing the power of a quick parboil and high-heat baking to get that perfect crunch, all while keeping the inside fluffy and tender. I stumbled on this method after too many soggy, underwhelming wedges from my initial attempts, and now it’s my go-to for easy, satisfying snacking.

The story behind this recipe

This recipe came about during a chaotic dinner rush when I desperately needed a crispy side that wouldn’t soak up oil or take forever. I remembered a tip I saw in an old cook’s notebook — parboiling before roasting — and it clicked. Now, those wedges are my fallback, especially when I want that satisfying crunch without the mess.
There’s a quiet joy in transforming humble potatoes into something almost addictive with just a few simple steps. I love how the smell of roasting edges that caramelize and turn smoky, filling the kitchen with a cozy scent. It’s a reminder that even straightforward comfort food can have a bit of a secret magic trick.
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Key Ingredients Breakdown

Russet potatoes: I always pick these for their fluffy interior and sturdy skin, but you can try yukon gold if you prefer a creamier bite.
Olive oil: I use good quality extra-virgin for that fruity aroma and rich flavor, but neutral vegetable oil works if you want less pronounced taste.
Salt: I prefer coarse sea salt for the crunch and flavor punch, but fine salt spreads more evenly if you’re in a pinch.
Paprika: I love smoked paprika for a subtle smoky sweetness that really elevates the wedges, but sweet paprika is fine if you want milder flavor.
Garlic powder: I add a generous sprinkle for that warm, savory note, but fresh minced garlic can work if you like a more pungent taste — just watch it burn.
Black pepper: I go for freshly cracked for the sharp bite, but pre-ground pepper is quick and still tasty.
Optional herbs: I toss in a pinch of thyme or rosemary for an herbal kick, but dried herbs can be overpowering if used too liberally.

Spotlight on key ingredients

Russet potatoes:

I always pick these for their fluffy interior and sturdy skin, but you can try yukon gold if you prefer a creamier bite.
Olive oil: I use good quality extra-virgin for that fruity aroma and rich flavor, but neutral vegetable oil works if you want less pronounced taste.
Salt: I prefer coarse sea salt for the crunch and flavor punch, but fine salt spreads more evenly if you’re in a pinch.

Paprika & Garlic Powder:

Smoked paprika: I love the deep smoky sweetness it adds, but sweet paprika is milder if you want subtle warmth.
Garlic powder: I add a generous sprinkle for warmth and depth, but fresh minced garlic can give a sharper, pungent note—watch it so it doesn’t burn.

Notes for ingredient swaps

Dairy-Free: Swap butter for olive oil; you’ll miss the richness but gain a fruity aroma.
Vegan: Use coconut oil instead of animal fats; expect a slight sweet undertone that complements the smoky spices.
Low-Sodium: Reduce salt or replace with a salt substitute; the wedges will be less salty but still flavorful.
Spice Variations: Try chili powder or cumin instead of paprika for a different smoky or earthy flavor.
Herb Boost: Add fresh parsley or cilantro after baking for a bright, herbal contrast to the smoky spices.

Equipment & Tools

Large pot: For parboiling the potatoes.
Baking sheet: To roast the wedges evenly.
Mixing bowl: To toss potatoes with oil and spices.
Colander: To drain and dry the parboiled potatoes.
Oven: To bake and crisp the wedges.

Step-by-step guide to crispy wedges

Gather your equipment: a large pot for parboiling, a baking sheet, and a mixing bowl. Preheat your oven to 220°C (430°F).
Select russet potatoes; wash and peel if you prefer. Cut into evenly sized wedges, about 1.5 inches thick. Uniform size helps them cook evenly.
Fill the pot with cold water, add a generous pinch of salt, and bring to a boil. Once bubbling, add the potato wedges and parboil for 5 minutes. They should look a little starchy and start to soften.
Drain the potatoes well and let them sit in the colander for a minute to dry out. Excess moisture is key for crispiness.
In the mixing bowl, toss the wedges with about 3 tablespoons of olive oil, 1 teaspoon salt, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and freshly ground black pepper. Make sure they’re well coated.
Arrange the wedges in a single layer on the baking sheet. Space them out so they don’t steam. Pop into the oven and roast for 25-30 minutes, flipping halfway through.
Watch for golden edges and a crispy crackle on the outside. The smell should turn smoky and inviting. If they’re not crispy enough, give them a few more minutes.
Remove from oven and let rest for 5 minutes. This helps them firm up and keeps the insides fluffy. Serve immediately, maybe with a sprinkle of fresh herbs if you like.
For checkpoints: the wedges should be golden and crispy at the edges, with a light crackle when you bite. The interior should be soft and fluffy. Use a fork or skewer to check the texture.

Let the wedges rest for 5 minutes after roasting. Serve warm, with optional herbs or dips for extra flavor.

How to Know It’s Done

Edges are deep golden and crackle when bitten.
Potato interior feels soft and fluffy when pierced.
Wedges hold their shape without falling apart.

Crispy Baked Potato Wedges

This recipe transforms simple russet potatoes into irresistibly crispy wedges through a quick parboil and high-heat roasting method. The wedges are coated with oil and spices, then baked until golden and crackling on the outside while remaining fluffy inside. Perfect as a satisfying snack or side dish with minimal fuss and pantry staples.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Main Course

Cuisine: American

Calories: 220

Ingredients Equipment Method

Ingredients

4 medium russet potatoes washed and cut into wedges
3 tablespoons olive oil for tossing the potatoes
1 teaspoon coarse sea salt for seasoning and parboiling water
1 teaspoon smoked paprika adds smoky flavor
0.5 teaspoon garlic powder for warmth and depth
freshly ground black pepper to taste

Equipment

Large pot
Baking sheet
Mixing bowl
Colander
Oven

Method

Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper if desired.
Wash the potatoes thoroughly and cut each into evenly sized wedges, about 1.5 inches thick, to ensure uniform cooking.
Fill a large pot with cold water, add a teaspoon of coarse sea salt, and bring to a boil over high heat.
Once boiling, carefully add the potato wedges and parboil for about 5 minutes until slightly softened and starchy.
Drain the potatoes well in a colander and let them sit for a minute to dry out, which helps achieve crispiness.
In a mixing bowl, toss the parboiled wedges with olive oil, smoked paprika, garlic powder, black pepper, and a pinch more salt if desired, ensuring each piece is evenly coated.
Arrange the coated wedges in a single layer on the prepared baking sheet, leaving space between each for even crisping.
Place the baking sheet in the oven and roast for 25-30 minutes, flipping the wedges halfway through, until they are deep golden and crackling at the edges.
Once done, remove from the oven and let the wedges rest for about 5 minutes to set the crisp exterior and fluff the inside.
Serve immediately while hot and crispy, optionally garnished with fresh herbs or your favorite dipping sauce.

Pro tips for crispy wedges

Use high heat for roasting to achieve maximum crunch and prevent sogginess.
Parboil just until potatoes are slightly soft—overcooking makes wedges fall apart instead of crisp.
Toss wedges gently in oil and spices; avoid drenching to keep them crispy and flavorful.
Space wedges well on the baking sheet; crowding traps steam and softens the edges.
Flip wedges halfway to ensure even browning and crisping, especially on the sides that touch the pan.
Keep an eye on the edges during roasting; remove once they are deep golden and crackly, not burnt.
Rest the wedges for a few minutes after baking; this helps set the crisp exterior and keeps interiors fluffy.

Common mistakes and how to fix them

FORGOT to dry potatoes thoroughly → they won’t crisp properly; pat dry with a towel.
DUMPED oil on hot potatoes → causes sogginess; toss gently to coat evenly.
OVER-TORCHED wedges → turn off oven sooner; check for golden edges early.
USED cold water for boiling → slows parboiling; use hot water for faster results.

Quick fixes and pantry swaps

When wedges are soggy, splash them with a quick spray of vinegar before baking for extra crispness.
If they stick to the pan, patch with a bit of oil on a paper towel and gently loosen edges.
DUMPED too much oil? Shake off excess before roasting to prevent sogginess.
Over-torched edges? Shield with foil and lower oven temperature 10°C (20°F) for even browning.
When aroma turns smoky, rescue with a quick 5-minute rest outside the oven to cool slightly.

Prep, store, and reheat tips

You can parboil the potato wedges up to a day ahead; store them in an airtight container in the fridge. The cold helps them dry out, which aids crisping.
Keep the raw or parboiled wedges in the fridge for no more than 24 hours to maintain freshness and avoid sogginess.
Refrigerated wedges may lose some of their initial crispness, but a quick re-bake at high heat (220°C/430°F for 10 minutes) will bring back the crunch.
Reheated wedges should be eaten soon after warming to enjoy the crispy exterior and fluffy interior. Expect some slight texture change after storage.
For best sensory experience, serve wedges immediately after reheating—they’ll crackle with a satisfying crisp and smell invitingly roasted.

Baked Potato Wedges Recipe