Extra Crispy Baked Potato Wedges

5 from 7 votes

These Crispy Baked Potato Wedges are insanely delicious and are ready in just minutes.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Side Dish, Snack

Cuisine: American

Servings: servings

Calories: 329kcal

Author: Claudy

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.

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!