Crispy Baked Potato Wedges
These Crispy Baked Potato Wedges have soft and tender interiors with a crisp and crunchy exterior. These wedges are a great side to my Homemade Sloppy Joes, BBQ chicken sandwiches, best bacon burgers, or crispy baked chicken drumsticks. Or eat them as is, because they’re straight up hard to resist!
I’ve never heard anyone say they prefer their potato wedges soggy and droopy. Nope. We like them crisp and crunchy.
And to get those crisp potato wedges I’m dishing out some tips in this post, so keep reading.
Prep the potatoes
You’ll need 4 large russet potatoes. Scrub and clean the potatoes; cut them in half length wise, then cut each half in thirds (lengthwise).
Pro tip: If you’re using really large russet potatoes you can cut each half into fourths rather than thirds. I like thick wedges, but not overly thick. If you’re like me, go ahead and cut into fourths.
Fill a large bowl full of hot water, add the cut potatoes to the water and soak them for 10 minutes.
Pro tip: you can salt the water if you’d like. Similar to salting pasta water, the salted water can absorb into the potato for flavor.
Drain the potatoes and dab them dry with a paper towel.
Place the potato wedges on the baking sheet and drizzle with olive oil. Next, sprinkle the salt, pepper, garlic, and rosemary leaves overtop.
Using clean hands, toss the potatoes so they are evenly covered in the oil and seasonings.
Spread the wedges into a single even layer with 1 cut-side down.
Baking the potato wedges
Place in the preheated oven for 20 minutes, then remove them from the oven and turn the wedges over to expose the cut side that was on the baking sheet.
Continue baking for an additional 20-25 minutes or until both sides are browned and crisp.
Pro tip: Broil for 2-3 minutes (or more) for extra crunch and crispness.
While you don’t have to use parchment paper on your baking sheet, doing so will make for easy clean up.
Use nice quality large russet potatoes.
To result in even baking and browning do your best to cut the potatoes into even slices.
Dry the potatoes after they’ve soaked, to help the olive oil and seasonings adhere better.
Major pro tip: to get ultra crispy potato wedges, soak the raw potato wedges in hot water for 10 minutes prior to baking. Doing this releases some of the starch in the potatoes and then lets them absorb moisture, which lends to nice and crispy exteriors with soft and moist interiors.
Season generously with salt and pepper. However, if you salted the water that you soaked the potatoes in, reduce the amount of salt you’ll sprinkle on top.
Spread in an even layer on the baking sheet.
Flip halfway through baking to ensure even browning.
Make sure the potato wedges are deeply golden, ensuring a nice crunch!
Serve alongside delicious dipping sauces or hamburgers.
More Potato Recipes
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Crispy Baked Potato Wedges
- 4 large russet potatoes
- 4 tablespoon olive oil
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly gorund black pepper
- 1/2 teaspoon minced garlic
- 1 teaspoon rosemary leaves - freshly minced
- Preheat to 400°F. Line a baking sheet with parchment paper for easy clean up, if desired.
- Scrub and clean the potatoes. Cut them in half lengthwise, then cut each half in thirds (lengthwise). ** Place the potato wedges in a large bowl full of hot water. Let them sit for 10 minutes. Drain the water and dry off the potatoes with paper towels.
- Place the potato wedges on the baking sheet.
- Drizzle olive oil overtop of the potatoes, then sprinkle the salt, pepper, garlic, and rosemary. Using clean hands toss the potatoes so that they are evenly covered in the oil and seasonings.
- Spread the wedges into a single even layer with 1 cut-side down.
- Bake for 20 minutes then remove from the oven and turn the wedges over to expose the cut side that was on the baking sheet. Continue baking for an additional 20-25 minutes or until both sides are browned and crisp. I like to broil mine for 3 minutes to get them extra brown and toasty.