These Crispy Baked Potato Wedges are THE BEST! Perfectly seasoned and baked in the oven until golden on the edges with tender, fluffy potato insides, they are the favorite healthy alternative to French Fries. Enjoy them with your hamburgers, sandwiches, grilled fish, or as a satisfying snack—all these without guilt!
My kids love French fries, and so do I. When I serve Japanese-style Western dishes like Hamburger Steak, Teriyaki Burger, or Katsu Sandwich, they beg me to make these Crispy Baked Potato Wedges.
I tell them, ‘There’s no need to request because I’m making these regardless.’ Well, who can resist flavorful potato wedges with extra crunch and only half the calories of the deep-fried version? Certainly not me.
The most wonderful thing about these wedges is that they only require simple preparation, and the oven will do the rest of the work for you!
Why You’ll Love This Recipe
- A fool-proof method that will yield you the best results. I’ll show you the best tricks below!
- Simple ingredients. You’ll need only basic spices to season the potatoes, as this is simple food at its finest.
Ingredients for Baked Potato Wedges
- Russet Potatoes – More about the potatoes below.
- Cooking oil – Use neutral oil with a high smoke point.
- Kosher salt
- Freshly ground black pepper
- Optional seasonings: garlic powder and onion powder
How to Make Crispy Baked Potato Wedges
- Preheat a convection oven to 400ºF (200ºC) or a regular oven to 425ºF (230ºC). While the oven preheats, cut the potatoes lengthwise into 8 wedges each and soak them in cold water for 15 minutes to remove the excess starch.
- After 15 minutes, dry the potatoes with a clean kitchen towel. Then, add them to a medium bowl.
- Coat the potatoes with oil, salt, freshly ground black pepper, and optional seasonings. Toss well to coat and place them on the parchment-lined baking sheet, making sure they are in a single layer and have plenty of space between them.
- Bake for 35 minutes in the oven. After 20 minutes, flip the wedges over. Put them back in the oven and continue to bake for another 15 minutes until crisp, deep golden brown, and cooked through.
- Serve immediately and enjoy!
Best Potatoes for Crispy Wedges
I use only Russet potatoes for potato wedges. They are densehave a high starch contentand contain less moisture inside, allowing them to crisp up beautifully. They are also larger, making them ideal for creating nice-looking wedges.
Other potatoes that are low in moisture or high in starch, such as Idaho and Yukon potatoesare also good for baking and often used.
Recipe Tips and Techniques
- Cut your wedges in a uniform size and thickness so that they all cook evenly.
- Using the right amount of oil will help. Too much oil makes them soggy. When it’s too little, the seasoning doesn’t stick on the wedges and the wedges stick to the baking tray.
- Soak the cut wedges in cold water for 15 minutes. This step takes extra time but helps remove excess starch, ensuring the potatoes bake up crispy.
- For extra crispy results, make sure to thoroughly dry each potato slice after soaking.
- Use a convection oven if you have one at home. Compared to a regular oven, the heating elements in a convection oven circulate hot air efficiently and at a similar rate, resulting in extra-crispy wedges.
Storage Tips
- To Store. These potato wedges taste best fresh out of the oven. You can store leftover potato wedges in an airtight container in the refrigerator for up to 3 days, but they will lose their crispy texture.
- To Reheat. For the best results, reheat the wedges in the oven at 375ºF (190ºC) for about 10-15 minutes.
Dipping Sauces for Potato Wedges
You don’t need me to tell you that these crispy, yummy potato wedges are amazing with pantry staples like ketchup, mustard, white vinegar, or BBQ sauce. Some people prefer them with yogurt, sour cream, aioli, or ranch.
If you like it special, you can even dunk them into a Homemade Spicy Mayo or pair them with the sauce of your hamburger steak.
My daughter‘s favorite way to enjoy them is with a sprinkling of Tony Chachere‘s Original Creole Seasoning for a spicy and salty kick (adjust the amount of salt in the recipe).
Best Things to Serve with Potato Wedges
In my household, we serve them as a side dish for yoshoku dishes such as Japanese Hamburger Steak (Tooth) and its delicious variations—Stewed Hamburger Steak (Nikomi Hambagu) and Cheese-Stuffed Hamburger Steak.
But you can serve them with a lot of different dishes, such as:
I hope you enjoy them!
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Crispy Baked Potato Wedges
With a tender interior and seasoned crust, Crispy Baked Potato Wedges are so quick and easy to make in the oven! This favorite alternative to French fries is my kids‘ top-requested side for Hamburger Steak and other Japanese-style Western cuisine.
Ingredients
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Instructions
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Gather all the ingredients. Preheat a convection oven to 400ºF (200ºC). I use convection baking for this recipe to get extra-crispy wedges. For a regular oven, preheat to 425ºF (230ºC).
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Cut 2 russet potatoes lengthwise into 8 wedges each. For even baking, try to keep the wedges a uniform size and thickness.
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I actually prefer to cut the potato from the skin side since I can cut them in half precisely (the brown color helps). However, be careful with the knife since the potato wedges are not stable. Soak the wedges in cold water for 15 minutes to remove the excess starch so the potatoes bake up crispy.
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Meanwhile, combine the seasonings in a small bowl: ½ tsp Diamond Crystal kosher salt, ⅛ tsp freshly ground black pepper, ½ tsp garlic powderand ½ tsp onion powder.
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After 15 minutes, dry the potatoes with a clean kitchen towel. Then, add them to a medium bowl.
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Pour 2 Tbsp neutral oil on the potatoes and toss to coat evenly.
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Then, sprinkle the seasoning mix on the potatoes. Toss well to distribute the seasoning.
To Bake
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Prepare a baking sheet lined with parchment paper. Lay the seasoned potatoes on their sides in a single layer, leaving plenty of space between the wedges; do not overcrowd the baking sheet. Bake for 35 minutes at 400ºF (200ºC) for a convection oven or 425ºF (230ºC) for a regular oven. If your wedges are wide enough, you can try standing them on their skin. This way, you don‘t need to flip them over; however, you get a nice brown color when the potato sides lay on the baking sheet.
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After 20 minutesflip the wedges over and put them back in the oven.
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Continue to bake for another 15 minutes until crisp, deep golden brown, and cooked through (a knife should easily pierce the potato).
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