This batch of crispy potato wedges became my go-to weekend side the first snowy Saturday I tried them. I wanted a comforting, hands-on dish that could sit alongside roasted chicken or act as the star with a bowl of chili. The wedges deliver a satisfying contrast: a crunchy, golden exterior and a pillowy, creamy interior. I first perfected the method after a frustrating attempt where the wedges steamed and turned limp; a few small technique changes made all the difference and these have remained consistent ever since.

I discovered the key was a short soak to remove excess surface starch, a generous coating of oil and spices for color and crisping, and high heat in a preheated oven so the exterior caramelizes quickly. These wedges are flexible enough to serve for a casual movie night, a weeknight dinner, or a holiday platter. They pair beautifully with simple condiments like ketchup and ranch, and also stand up to more adventurous sauces like harissa aioli or chimichurri. My family always asks for the second pan, especially when I add a handful of fresh rosemary before baking.

Ingredients

• Russet potatoes: Four large russets are ideal because their higher starch content yields a fluffy interior and crisp edges. Choose potatoes that are firm with unblemished skin. If you prefer waxy potatoes, reduce soak time to preserve texture.
• Olive oil: Two tablespoons of extra-virgin olive oil helps the spice cling and promotes browning. Use a neutral oil like avocado if you want a higher smoke point.
• Garlic powder: One teaspoon provides a savory backbone without burning in a hot oven; powdered garlic distributes evenly across the wedges.
• Smoked paprika: One teaspoon adds color and a gentle smoky flavor. Choose Spanish smoked paprika for depth or sweet paprika for a milder profile.
• Sea salt and black pepper: Half teaspoon each to season. Finish with flaky salt after baking for texture contrast if desired.
• Optional fresh herbs: Rosemary or thyme sprigs add a bright herbal aroma when tossed with the wedges before baking or sprinkled on after cooking.

Instructions

Preheat and prepare: Preheat the oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on another sheet if you want extra air circulation. Heating the oven fully before the wedges go in is essential; a hot tray helps the bottoms crisp quickly. Wash and cut: Wash and scrub four large russet potatoes. Cut each potato in half lengthwise, then cut each half into 3 or 4 wedges depending on size to produce thick, even pieces so they cook uniformly. Aim for wedges of similar thickness for consistent doneness. Optional soak for extra crispiness: Place cut wedges in a large bowl of cold water and soak for 30 minutes to remove surface starch that can cause sogginess. After soaking, drain and pat completely dry with kitchen towels. For a quick version skip the soak but expect slightly less crispness. Season and toss: In a large mixing bowl combine the dry, room-temperature wedges with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper. Toss until every wedge is evenly coated. Use your hands for best coverage and to seal seasonings into any crevices. Arrange and bake: Spread the wedges in a single layer on the prepared sheet with space between each wedge so hot air can circulate. Bake for 30 minutes total, flipping once at about 15 minutes. Look for deep golden edges and a fork tender interior. If they brown too fast, reduce the oven to 400°F and extend baking slightly. Finish and serve: Remove wedges when golden and crisp. Let rest for 2 minutes before serving; this brief rest allows steam to escape and prevents them from becoming soft. Finish with optional fresh herbs or a sprinkle of flaky sea salt and serve with desired dips.

Storage Tips

Store cooled wedges in an airtight container in the refrigerator for up to 3 days. To freeze, flash-freeze on a sheet tray for an hour, then transfer to a freezer-safe bag and keep for up to 3 months. When reheating refrigerated wedges, spread them on a sheet tray in a single layer and reheat in a 425°F oven for 8 to 12 minutes to restore crispness. Avoid microwaving as it will soften the crust. For frozen wedges, reheat from frozen at 425°F for 15 to 20 minutes.

Ingredient Substitutions

If russets are unavailable, Yukon Golds are a fine substitute; they deliver a creamier texture but will be less fluffy. Swap olive oil with avocado or canola oil for a higher smoke point if you are concerned about oven temperature. Replace smoked paprika with regular paprika plus a pinch of cumin for a different smoky, earthy note. For a spicy kick add 1/2 teaspoon cayenne or a teaspoon of chili powder. To make them gluten free and vegan, simply follow the base recipe — there are no animal or gluten ingredients.

Serving Suggestions

Serve wedges as a side to grilled meats, roasted vegetables, or plant-based mains. Offer a trio of dips such as classic ketchup, herby ranch, and a smoky chipotle aioli for variety. Garnish with chopped parsley or a sprig of rosemary for presentation. For a brunch option, serve alongside shakshuka or turkey bacon. They also make an excellent base for loaded wedges topped with melted cheese, sour cream, chives, and crispy bacon for a crowd-pleasing appetizer.

Cultural Background

Thick-cut potatoes like wedges are a global comfort food with regional accents. In American kitchens they echo classic fries but with a heartier cut and rustic presentation. Variants appear in British pub fare as chunky chips, in Mediterranean cuisine seasoned with lemon and oregano, and in Latin kitchens where spices and chiles add heat. The technique of soaking and high-heat roasting draws from professional kitchens where texture is prioritized and has become a home-cooking staple over the last two decades.

Seasonal Adaptations

Adapt the seasoning with the seasons: in summer add lemon zest and chopped parsley for brightness; in autumn swap rosemary for sage and add a pinch of ground nutmeg for warmth. Winter calls for heartier flavors like smoked paprika and roasted garlic. For holiday gatherings, toss wedges with a little maple syrup and cracked black pepper before baking for a sweet-savory finish that pairs well with roasted turkey or ham.

Meal Prep Tips

Prep wedges ahead by cutting and storing them in cold water in the refrigerator for up to 24 hours; drain and dry before seasoning and baking. You can also bake a large batch, cool completely, and portion into meal-prep containers for lunches. Reheat in a hot oven to refresh the crispness. Pack wedges with a small container of dip on the side. If freezing uncooked wedges, blanch briefly in boiling water for 3 minutes, shock in ice water, drain, and freeze flat to preserve texture.

These wedges are one of my favorite simple pleasures to make and share. They are adaptable, forgiving, and consistently delicious — give them a try and make them your own with the herbs and spices you love.