These extra crispy potato wedges are golden and crunchy on the outside, fluffy on the inside, and far better than anything from a restaurant or pub. Baked at 400°F (or air-fried for 20 minutes), they come out perfectly crisp every time. My secret? A cold-water soak plus a dusting of cornstarch before they ever hit the oven.
Recipe Highlights
- Cook Time: 40 minutes (10 min prep)
- Servings: 4 servings
- Key Ingredients: Russet potatoes, cornstarch, oil or butter, paprika, fresh herbs
- Who This Recipe Is For: Busy families, beginners, and anyone who wants crispy wedges without deep-frying.
- Variations: Loaded with cheese and bacon, buffalo-style, or Mediterranean with feta and oregano.
They are healthier than fried potatoes and far superior to those found in restaurants or pubs. This quick, easy-to-follow recipe is perfect for busy days when you want to enjoy something delicious, just like the air-fryer potatoes.
For a delightful breakfast twist, check out this crispy potato-and-egg recipe. It is a perfect way to start your day with a crispy and savory meal. If you want a comforting potato meal, this slow-cooker potato and chicken recipe is a good option.
I also love using these Parmesan potatoes or garlic-herb oven-roasted potatoes to enjoy with fish fillet, whole fish, pork, and lamb chops.
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Why this recipe will work
- Extra crispy, every time: The cold-water soak plus cornstarch is the trick restaurants don't tell you.
- Two methods: Make them in the oven or the air fryer, whatever you've got.
- Healthier than fried: All the crunch with just a little oil and no deep-frying mess.
- Versatile side: Perfect with fish, chicken, steak, or loaded up as a snack.
Recipe Ingredients
- Potatoes: I use Russet for extra-crispy skin; Yukon Gold also works. Don't peel them; the skin adds crunch and nutrients.
- Cornstarch: My secret ingredient for the crispiest wedges.
- Oil or melted butter: Helps them crisp and adds flavor.
- Fresh herbs: Thyme and rosemary for deep flavor.
- Garlic and paprika: For taste, aroma, and color.
- Salt and black pepper: To taste.
- Chili flakes: Optional, for a kick of heat.
Substitutions and Variations
- Sweet potato wedges: Swap in sweet potatoes for a sweeter flavor and beautiful color.
- Loaded wedges: Sprinkle cheddar or mozzarella on top for the last 5 minutes, then add bacon bits and chives.
- Buffalo wedges: Toss baked wedges in hot sauce and melted butter; serve with ranch or blue cheese.
- Mediterranean wedges: Season with lemon, garlic, and oregano, then top with feta and Kalamata olives.
- Different oils: Coconut or avocado oil both work well.
How to Make Extra Crispy Potatoes Wedges
Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside. You can still use the baking sheet without the parchment paper, but make sure it's greased.
- Wash potatoes and cut them into wedges. Make sure sizes are the same so they all cook evenly.
- Soak in cold or ice water for 30 minutes and pat dry.
- Transfer into a bowl and season with all the ingredients. Toss it to coat it.
- Place the slices on a lined or greased baking tray, ensuring they don't overlap. Bake at 400F for 25-35 minutes, flipping halfway through until golden brown and crispy on the outside and tender inside.
Air Fryer Potato Wedges
Short on time? The air fryer makes these even faster:
- Prep and season the wedges exactly as above (don't skip the soak and cornstarch).
- Preheat the air fryer to 400°F (200°C).
- Add the wedges in a single layer, without overcrowding — cook in batches if needed.
- Air fry for 20 minutes, flipping halfway, until golden and crispy.
Recipe Tips
- Soak for 30 minutes in cold water to remove starch; this is the key to crispiness. Pat is fully dry after. Or par-boil 10 minutes, drain, and roughen the edges before baking for an even crispier result.
- Lay wedges cut-side down and don't overcrowd; crowded wedges steam instead of crisping.
- Go easy on the oil, too much makes them soggy, and the seasoning slides off.
- Grease the pan even if it's lined.
- Leave the skin on for texture and flavor.
- Baking hot at 400–425°F gives you a crispy outside, fluffy inside
Storage and Reheating
Store in an airtight container in the fridge for up to 3 days. To freeze, cool completely and freeze for 2–3 months; thaw overnight in the fridge. Reheat in the oven or air fryer at 400°F for about 10 minutes; skip the microwave, which makes them soggy.
What to Serve With Potato Wedges
These wedges are a perfect side for a juicy makerel, best air-fryer chicken legs, air-fryer chicken drumsticks, or spicy chili-garlic chicken wings. Add a dip, garlic aioli, ranch, or spicy ketchup, and you're set.
FAQs
Three things: soak the cut wedges in cold water to remove starch, pat them completely dry, and toss with cornstarch before baking. Go easy on the oil and don't overcrowd the pan, or they'll steam instead of crisp.
Freshly cut potato wedges can be stored in cold water in an airtight container in the refrigerator for 1 day before baking. Drain and pat dry.
Russet potatoes are the most common choice because they’re starchy and create a fluffy inside with a crispy exterior.
Yukon Gold potatoes are also a great choice for wedges if you prefer a creamier, waxier texture.
More Dishes To Consider
If you tried these Potatoe Wedges or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Extra Crispy Baked Potato Wedges
Ingredients
- 5-6 Russet potatoes
- ¼ cup Melted butter or oil
- 1 teaspoon Salt
- 2 teaspoon Paprika
- 1 teaspoon Garlic powder
- ½ teaspoon Blackpepper
- 2 teaspoon Chilli flakes I used chilli sauce, optional
- 2 tablespoon Cornstarch
- Fresh thyme and rosemary or any herbs, finely chopped.
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside. You can still use the baking sheet without the parchment paper, but make sure it's greased.
- Wash potatoes with a brush thoroughly to get rid of any dirt or debris. You don't need to peel the potatoes.
- Using a knife, cut potatoes in half lengthwise or into wedges and transfer them into a bowl of water; rinse to remove some starch.5-6 Russet potatoes
- Add some cold or ice-cold water to the potatoes and let it rest for about 30 minutes, the longer the better.
- Rinse again and throw the water, pat dry with a kitchen or paper towel.
- Add all the ingredients to the potatoes and coat very well. Save some herbs for garnishing. Because of the cold water, butter or oil might be lumpy or sticky, but dont worry about that.¼ cup Melted butter, 1 teaspoon Salt, 2 teaspoon Paprika, 1 teaspoon Garlic powder, ½ teaspoon Blackpepper, 2 teaspoon Chilli flakes, 2 tablespoon Cornstarch, Fresh thyme and rosemary
- Arrange and spread the potatoes on the lined baking sheet.
- Bake for 30-40 minutes depending on the sizes. Flip sides halfway through cooking time till they are golden and well cooked.
- Remove from the oven and garnish with the remaining herb and serve immediately.
Video
Notes
- Cooking time will depend on the thickness or size of the potato wedges. So, adjust the cooking time.
- Make sure the cut side is lying flat for extra crispy potatoes. Avoid overcrowding. If they’re too close together, they’ll steam instead of crisping up.
- Even if the baking sheet is lined, grease it with oil so that the potatoes are crispy.
- Leave the Skin On: The skin gives the wedges a crispy texture and extra flavor, so keep it on for the best results!
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Bukky says
Thank you so much for this recipe it gives me more opportunities to create from the little we have.its cheaper to buy sweet potatoes than Irish,but is super good with sweet potatoes too.Thank you once again.
Joan Janopoulos says
These turned out great! I warmed the leftovers up the next day in my airfryer. I served them with sour cream mixed with Pampered Chef's three onion seasoning.
Bilikis says
Incredibly tasty
Bilikis says
Thanks for the recipe ma