If you’ve ever struggled to find the perfect snack or side that hits the crispy, flavorful, and comforting notes all at once, this Ultra Crispy Baked Potato Wedges Recipe will become your new go-to. These wedges are golden, crisp on the outside, tender inside, and seasoned just right with garlic, onion, and sea salt, making them irresistibly addictive. Baking instead of frying means you get all the crunch and deliciousness without the extra oil, giving you a healthier yet fully satisfying treat you can enjoy any day of the week. Get ready to impress yourself (and everyone you share them with) with this super simple, ultra crispy masterpiece.
Ingredients You’ll Need
The beauty of this Ultra Crispy Baked Potato Wedges Recipe is in its simplicity — every ingredient plays a key role in building those perfect textures and layers of flavor. You’ll find these staples work together to create the ultimate crispy yet fluffy bite.
- Russet potatoes: Their high starch content is perfect for achieving a crisp exterior and fluffy interior.
- Olive oil: Adds a subtle fruity richness and helps those wedges crisp up beautifully in the oven.
- Garlic powder: Brings warm, savory depth without overpowering the natural potato flavor.
- Onion powder: Adds a subtle sharpness that rounds out the spice mix for a well-balanced taste.
- Fine sea salt: Enhances all the flavors and helps draw out moisture for extra crispiness.
- Freshly ground black pepper: Offers bright, pungent notes that heighten every bite.
- Fresh parsley (optional): A splash of vibrant color and fresh herbal brightness to finish the dish.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Ultra Crispy Baked Potato Wedges Recipe
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This step ensures your wedges bake evenly without any sticking troubles!
Step 2: Cut the Potatoes into Wedges
Take your scrubbed Russet potatoes and slice each one with care. Cut in half lengthwise, then again in half lengthwise to make quarters, and then cut each quarter diagonally to create two wedges. This results in about eight wedges per potato, all roughly the same size for even cooking. Keeping the wedges relatively uniform is key to ensuring every piece crisps up beautifully.
Step 3: Soak to Remove Excess Starch
Place the cut potato wedges in a large bowl and cover them with hot water for about 10 minutes. This soaking step helps remove some surface starch, which is essential for achieving the ultra crispy texture that makes this recipe shine. After soaking, drain and pat them thoroughly dry with a lint-free tea towel to prevent sogginess in the oven.
Step 4: Season and Oil the Wedges
Drizzle the dried wedges with olive oil right on your baking sheet or in a large mixing bowl for tossing. Then, sprinkle the garlic powder, onion powder, sea salt, and a generous amount of freshly ground black pepper on top. Toss everything together gently but thoroughly so each wedge is evenly coated in aromatic spices and oil.
Step 5: Arrange and Bake the Wedges
Spread the wedges out evenly on the lined baking sheet in neat columns, making sure the cut side of each wedge faces down for the crispiest results. If your pan can’t accommodate all wedges in a single layer, divide between two pans and be ready to rotate them at the halfway point. Bake for 30 minutes to start the crisping process.
Step 6: Flip and Finish Baking
After the initial bake, carefully flip the wedges over using a spatula (you should be able to flip multiple wedges at once). Return them in an even layer to the oven and bake for an additional 25 to 30 minutes, or until they are deeply golden, satisfyingly crisp, and easily pierced with a fork. Wedges near the pan edges may cook faster, so you can remove those early to avoid overbaking.
Step 7: Garnish and Serve
Once out of the oven, sprinkle your wedges with fresh parsley if you like a pop of color and fresh flavor. Serve immediately while hot and enjoy the unparalleled crunch and seasoning of this Ultra Crispy Baked Potato Wedges Recipe.
How to Serve Ultra Crispy Baked Potato Wedges Recipe
Garnishes
A simple sprinkling of finely chopped fresh parsley not only adds a lovely contrast of color but also a bright herbal note that lifts the earthy warmth of the potatoes. For a more indulgent touch, add a dusting of grated Parmesan or a drizzle of garlic aioli.
Side Dishes
These wedges are incredibly versatile. Pair them with classic ketchup or a spicy sriracha mayo for dipping, or serve alongside burgers, grilled chicken, or a fresh green salad for a well-rounded meal. They’re a perfect crowd-pleaser that fits any occasion.
Creative Ways to Present
Give your presentation a fun twist by serving the wedges in a rustic basket lined with parchment paper for casual family dinners. Or stack them neatly in a layered glass dish and top with sour cream and chives for a more elegant appetizer. No matter how you present them, the Ultra Crispy Baked Potato Wedges Recipe never fails to impress.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though that rarely happens!), store them in an airtight container in the refrigerator for up to 3 days. Lay them flat to avoid soggy wedges and preserve as much crispiness as possible.
Freezing
For longer storage, you can freeze the baked wedges. Arrange them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer-safe bag or container. Keep frozen for up to 2 months. This way, you can enjoy your Ultra Crispy Baked Potato Wedges Recipe any time with minimal effort.
Reheating
To bring back that incredible crisp, reheat the wedges in a preheated oven at 375 degrees Fahrenheit for about 10-15 minutes. Avoid microwaving as it tends to make potatoes soggy rather than crunchy.
FAQs
Can I use other types of potatoes for this recipe?
Russet potatoes are the best choice because their high starch content helps create that signature crispy exterior and fluffy interior. However, Yukon Golds can work if you prefer a creamier texture, but the wedges may not be quite as crisp.
Do I have to soak the potatoes before baking?
Yes! Soaking the potatoes in hot water removes excess starch from the surface, which is crucial for achieving maximum crispiness when baked. Skipping this step can result in soggier wedges.
Can I make this recipe vegan?
Absolutely! This entire recipe is plant-based. Just use olive oil for that golden crispiness, and you’re good to go.
How can I make my wedges extra crispy?
Besides soaking and thoroughly drying the wedges, make sure they’re spread out with some space between each one on the baking sheet. Crowding the pan causes steaming instead of baking, which prevents crisping up properly.
Can I add other spices or seasonings?
Definitely! This Ultra Crispy Baked Potato Wedges Recipe is a fantastic base. Feel free to experiment with paprika, chili powder, rosemary, or even a pinch of cayenne for some heat.
Final Thoughts
I truly believe this Ultra Crispy Baked Potato Wedges Recipe has the perfect balance of simplicity and flavor to become a staple in your kitchen. Whether as a snack, side dish, or party treat, these wedges deliver that crave-worthy crunch with a hint of garlic and herbs that everyone loves. So go ahead, give them a try—you won’t be disappointed, and I’m betting they’ll be requested again and again!
PrintUltra Crispy Baked Potato Wedges Recipe
These ultra crispy baked potato wedges are the perfect homemade side dish with a crunchy exterior and fluffy interior. Seasoned with garlic and onion powder, these wedges are easy to prepare and baked to golden perfection, making them a healthier alternative to fried potatoes without sacrificing flavor or texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Potatoes
- 2 pounds Russet potatoes (6 smallish or 4 medium), scrubbed clean, unpeeled
Seasoning
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons finely chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Cut Potatoes: Cut each potato in half lengthwise, then cut each half in half lengthwise again to make quarters. Then cut each quarter in half lengthwise on the diagonal to create two wedges, resulting in about 8 wedges per potato of even thickness and size.
- Soak Potatoes: Place the cut potato wedges into a large bowl and cover them with hot water (preferably heated on the stove to avoid impurities). Let them soak for 10 minutes to remove excess starch, which helps achieve crispiness.
- Dry and Season: Drain the potatoes and pat them dry thoroughly with a lint-free tea towel. Place the wedges on the prepared baking sheet and drizzle with olive oil. Sprinkle garlic powder, onion powder, sea salt, and a generous amount of freshly ground black pepper over them.
- Toss and Arrange: Toss the potato wedges until evenly coated with oil and spices. Arrange them in an even layer with their cut sides down on the baking sheet, ensuring they do not overlap. Use two baking sheets if necessary to avoid overcrowding.
- Bake First Side: Bake in the preheated oven for 30 minutes to start crisping the undersides.
- Flip Wedges: Remove the baking sheet and carefully flip the wedges using a spatula so that the other side is down. Arrange them evenly and return the pan to the oven.
- Bake Until Crisp: Continue baking for an additional 25 to 30 minutes until wedges are deeply golden brown, crisp on the outside, and tender inside. Check early near edges; remove wedges that finish sooner to prevent burning, and bake remaining longer if needed.
- Garnish and Serve: Sprinkle with chopped fresh parsley if desired, and serve hot for best flavor and texture.
Notes
- Soaking the potatoes helps to remove excess starch and contributes to a crispier texture.
- Patting the wedges dry is crucial to prevent sogginess during baking.
- Ensuring wedges are arranged in a single layer with cut sides down allows for even crisping.
- If using two pans, rotate and monitor them during baking to ensure even cooking.
- Russet potatoes are preferred for their starchy nature, which yields crispy wedges.
- Parsley is optional but adds a fresh color and subtle flavor.
