This recipe for crispy potato wedges has been my go-to weekend side for years. I first perfected this method on a rainy Saturday when I wanted something simple, satisfying, and a little nostalgic — the kind of dish that smells like home the moment it hits the oven. What makes these wedges special is the contrast: a deeply golden, crunchy exterior that gives way to a pillowy, creamy center. It’s the kind of texture combination that keeps people reaching back for another piece.

I discovered a few technique tweaks early on that transformed ordinary roasted potatoes into reliably crisp wedges. Soaking the cut pieces briefly in cold water, drying them completely, and giving each wedge a light coating of oil rather than a heavy bath were all small changes that added up. Since then these wedges have appeared at family barbecues, weeknight dinners, and even as a late-night snack. My children insist on a sprinkle of flaky sea salt at the end, and friends often ask for the spice mix used here — a simple dash of smoked paprika and garlic powder that adds warmth and a subtle smokiness without overpowering the potato.

Ingredients

• Russet potatoes (4 large): Choose firm, dry russets about 10–12 ounces each for a fluffy interior. These bake up drier and crispier than waxy varieties; look for smooth skin and avoid soft spots. No need to peel unless you prefer it.
• Olive oil (2 tablespoons): Extra virgin olive oil gives flavor, but a neutral oil with a high smoke point (like avocado) will brown even faster. Measure precisely — too much oil prevents crispness, too little causes sticking.
• Garlic powder (1 teaspoon): Provides a gentle, evenly distributed garlic flavor. Use from a fresh jar for best aroma; granulated garlic can be used at the same amount.
• Smoked paprika (1 teaspoon): Adds color and a warm, smoky note. If you don’t have smoked paprika, use sweet paprika and add a pinch of ground cumin for depth.
• Sea salt (1/2 teaspoon) and black pepper (1/2 teaspoon): Season simply to let the potato shine. Finish with flaky sea salt after roasting for a crunchy contrast.
• Optional fresh herbs: A few sprigs of rosemary or thyme can be tossed with the wedges during the last 5 minutes of roasting for aromatic lift. Strip leaves from rosemary needles before using.

Instructions

Preheat the oven: Set the oven to 425°F (220°C). Place a baking sheet in the oven while it heats so the wedges start on a hot surface and begin to sizzle immediately; this helps the bottoms crisp quickly. Allow at least 10 minutes for the sheet to heat through. Wash and cut: Scrub 4 large russet potatoes under cold water to remove dirt, then dry. Cut each potato in half lengthwise, then each half into 3–4 wedges depending on size for even cooking. Aim for wedges about 1/2 to 3/4 inch thick at the widest point so they cook through without burning the exterior. Optional soak for crispiness: For extra crunch, soak the cut wedges in cold water for 30 minutes to draw out surface starch. Drain and pat completely dry with a clean kitchen towel or paper towels — moisture is the enemy of crispness. Toss with oil and seasonings: In a large bowl combine 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper. Add the wedges and toss until each piece is lightly coated. Use a silicone spatula to lift rather than smash the wedges so they retain surface texture for browning. Arrange and roast: Remove the preheated baking sheet from the oven and line with parchment paper. Spread the seasoned wedges in a single layer without overcrowding; leave small gaps so hot air circulates. Roast at 425°F for 30 minutes, turning the wedges once at about 15 minutes. Look for deep golden edges and a crunchy surface. Finish and serve: When the wedges are deeply golden and crisp, remove from the oven and let rest for 2–3 minutes. If using fresh herbs, toss now so the residual heat releases their aroma. Finish with flaky sea salt and serve warm with your choice of dip.

Storage Tips

Store cooled wedges in an airtight container in the refrigerator for up to 4 days. To keep them crisp, place a paper towel in the container to absorb excess moisture. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a heavy-duty freezer bag for up to 3 months. Reheat directly from frozen in a preheated 425°F oven for 10–15 minutes, or use an air fryer at 400°F for 6–8 minutes, turning once. Avoid microwaving if you want to preserve the crunchy exterior.

Ingredient Substitutions

If you don’t have russets, Yukon Golds can be used for a creamier, slightly waxier texture; they won’t crisp as much but offer rich flavor. Swap olive oil for avocado oil for a higher smoke point, or use melted butter for a richer, browned flavor (use slightly less butter by volume). Replace smoked paprika with chipotle powder for heat, or use sweet paprika and a small pinch of ground cumin to mimic the depth. For a garlic-forward version, add 1 clove minced fresh garlic tossed in during the final five minutes of roasting to avoid burning.

Serving Suggestions

Serve these wedges alongside grilled meats, roasted vegetables, or a fresh green salad. They pair beautifully with creamy dips such as ranch, garlic aioli, or a tangy yogurt-herb sauce. For a Mediterranean twist, sprinkle with crumbled feta and chopped parsley and serve with lemon wedges. For a casual appetizer, arrange wedges on a platter with small bowls of ketchup, hot sauce, and sour cream for dipping.

Cultural Background

Roasted potato wedges are an American comfort-food staple with roots in classic roast potato traditions found across Europe. While the wedge cut and spice profile are modern and casual, the technique of roasting at high heat to achieve a crisp exterior mirrors methods used in traditional British and French kitchens. The addition of smoked paprika reflects a Spanish influence that has become common in contemporary American cooking.

Seasonal Adaptations

In summer, toss wedges with chopped fresh rosemary and lemon zest to brighten the flavor. In winter, add a scattering of freshly grated Parmesan and a pinch of smoked chili for warmth. During the holidays, serve wedges with a dollop of cranberry-mustard dip or alongside roasted root vegetables for a hearty plate. Adjust herbs and finishing salts to match seasonal produce for seamless pairing.

Meal Prep Tips

For meal prep, par-roast wedges for 15 minutes, cool completely, and store in single-portion containers. When ready to eat, finish in a 425°F oven for 8–10 minutes to refresh the exterior. This approach saves time during busy weekdays while preserving flavor. Use oven-safe containers for reheating or transfer to a baking sheet before finishing for best texture.

These wedges are one of those recipes that invite personalization. Experiment with spice blends and finishing salts, and you’ll find a version that becomes uniquely yours. Enjoy the crisp, savory satisfaction of a well-roasted wedge — it’s humble, comforting, and endlessly shareable.