Name: Extra Crispy Potato Wedges
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 medium russet potatoes; 2 tablespoons olive oil; 1 tablespoon cornstarch; 1 teaspoon garlic powder; 1 teaspoon paprika; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Fresh parsley, chopped

Jump to Recipe·Print Recipe

I make these extra crispy potato wedges whenever I want something golden and crunchy without pulling out the deep fryer. They come out beautifully crisp on the outside and soft and fluffy on the inside, with just the right balance of garlic, paprika, and seasoning. I love how simple ingredients turn into such a satisfying side dish or snack.

Extra Crispy Potato Wedges

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 medium russet potatoes

2 tablespoons olive oil

1 tablespoon cornstarch

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

Fresh parsley, chopped

Directions

I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper.

I scrub the potatoes thoroughly and cut each one into thick wedges, about 8 wedges per potato.

Next, I place the wedges in a bowl of cold water and let them soak for 30 minutes to remove excess starch. After soaking, I drain them well and pat them completely dry with paper towels. I make sure they are very dry so they crisp up properly.

In a large bowl, I toss the dried wedges with olive oil, cornstarch, garlic powder, paprika, onion powder, salt, and black pepper until they are evenly coated.

I arrange the wedges in a single layer on the prepared baking sheet, making sure they do not touch. This helps them roast instead of steam.

I bake them for 20 minutes, flip each wedge, then bake for another 15–20 minutes until they are golden brown and crispy.

Finally, I garnish them with freshly chopped parsley and serve them immediately with my favorite dipping sauce.

Servings and timing

This recipe makes 4 servings.

Prep Time: 40 minutes

Cooking Time: 30 minutes

Total Time: 70 minutes

Each serving contains approximately 220 kcal.

Variations

I sometimes switch up the seasoning depending on what I am serving them with. For a spicy version, I add a pinch of cayenne pepper or chili powder. When I want a cheesy twist, I sprinkle grated Parmesan over the wedges during the last 5 minutes of baking.

I also enjoy adding dried herbs like rosemary or thyme for a more rustic flavor. If I am craving something smoky, I use smoked paprika instead of regular paprika.

Storage/Reheating

If I have leftovers, I let them cool completely before storing them in an airtight container in the refrigerator for up to 3 days.

To reheat, I place them back in a 400°F (200°C) oven for about 10–15 minutes until they are hot and crisp again. I avoid using the microwave because it makes them soft instead of crispy.

FAQs

How do I make the wedges extra crispy?

I make sure to soak the potatoes to remove excess starch and dry them thoroughly before seasoning. I also avoid overcrowding the baking sheet so they roast evenly.

Can I skip the cornstarch?

I can skip it, but I find that the cornstarch really helps create that crispy outer layer. Without it, the wedges will still taste good but may not be as crunchy.

Do I need to peel the potatoes?

I do not peel them because I like the texture and rustic look of the skin. If I prefer a smoother texture, I can peel them before cutting.

Can I make these ahead of time?

I prefer serving them fresh for maximum crispiness. However, I can cut and soak the potatoes a few hours in advance, then dry and season them right before baking.

What dipping sauces go well with potato wedges?

I enjoy serving them with ketchup, garlic aioli, ranch dressing, or even a spicy mayo. They are versatile and pair well with many different flavors.

Conclusion

I love how these extra crispy potato wedges deliver big flavor and crunch with simple pantry ingredients. They are easy to prepare, oven-baked instead of fried, and always satisfying. Whenever I need a dependable side dish or snack, I turn to this recipe because it never disappoints.

📖 Recipe:

Extra Crispy Potato Wedges

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 70 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

These extra crispy potato wedges are oven-baked to golden perfection with a crunchy outside and fluffy interior. Seasoned with garlic, paprika, and simple spices, they make a satisfying and flavorful side dish or snack.

Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Scrub the potatoes thoroughly and cut each one into about 8 thick wedges.
Place the wedges in a bowl of cold water and soak for 30 minutes to remove excess starch. Drain well and pat completely dry with paper towels.
In a large bowl, toss the dried wedges with olive oil, cornstarch, garlic powder, paprika, onion powder, salt, and black pepper until evenly coated.
Arrange the wedges in a single layer on the prepared baking sheet, ensuring they do not touch.
Bake for 20 minutes, flip each wedge, and bake for another 15 to 20 minutes until golden brown and crispy.
Garnish with freshly chopped parsley and serve immediately with your favorite dipping sauce.