🛒 Ingredients

For the Potato Wedges

  • 4 large russet potatoes, approximately 900 g–1 kg
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon regular paprika
  • 1½ teaspoons garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¾ teaspoon fine salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon chili powder or cayenne pepper, optional
  • 2 tablespoons finely grated Parmesan cheese, optional
  • 1 tablespoon cornstarch, optional but highly recommended for extra crispiness

For Garnishing

  • 1–2 tablespoons freshly chopped parsley
  • A little grated Parmesan
  • A pinch of flaky sea salt
  • Freshly ground black pepper

🥔 Step 1: Choose the Right Potatoes

For crispy wedges, russet potatoes are ideal because they contain plenty of starch and have relatively low moisture. This allows the outside to become crisp while the inside becomes light and fluffy.

You can also use Yukon Gold or other yellow potatoes, but the texture will be slightly creamier and less fluffy.

Wash and scrub the potatoes thoroughly because you will be leaving the skins on. Remove any eyes, bruised areas, or green portions.

🔪 Step 2: Cut the Potatoes

Place one potato on a sturdy cutting board and cut it lengthwise into two equal halves.

Place each half cut-side down for stability. Cut each half lengthwise into 3 or 4 wedges, depending on the size of the potato.

You should end up with wedges that are approximately the same thickness. Keeping them similar in size is important because very thin wedges will cook faster than thick ones.

If your potatoes are particularly large, you may want to cut each half into four wedges, giving you approximately 8 wedges per potato.

💧 Step 3: Soak the Potatoes

Transfer the cut potato wedges to a large bowl and cover them completely with cold water.

Allow them to soak for 30 minutes.

This step helps remove excess surface starch. Too much surface starch can cause the potatoes to stick together and can interfere with developing a crisp exterior.

For an even better result, you can soak them for up to 1 hour if you have time.

🧻 Step 4: Dry the Potatoes Thoroughly

Drain the potatoes in a colander.

Give them a good rinse under cold water, then spread them over a clean kitchen towel or several layers of paper towels.

Pat every wedge thoroughly dry.

This step is extremely important. Wet potatoes steam instead of roasting. Even if you use the correct temperature and seasoning, potatoes that are still wet may come out soft rather than crispy.

For the best results, allow the potatoes to sit uncovered for another 5–10 minutes after drying.

🔥 Step 5: Preheat the Oven

Preheat your oven to:

425°F (220°C)

If your oven has a convection/fan setting, you can use:

400°F (200°C) fan/convection

Place the baking tray in the oven while it preheats if you want an especially crisp bottom.

A hot tray immediately starts browning the potatoes when they are placed on it.

🧂 Step 6: Prepare the Seasoning

In a small bowl, combine:

  • 1 teaspoon smoked paprika
  • 1 teaspoon paprika
  • 1½ teaspoons garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne, if using

Mix everything together.

The smoked paprika provides a slightly smoky flavor, while garlic and onion powder give the potatoes a savory base. Oregano and thyme add an herby flavor that works especially well with roasted potatoes.

🥣 Step 7: Coat the Potatoes

Place the completely dry potato wedges into a large mixing bowl.

Drizzle over 3 tablespoons olive oil and toss well.

Next, sprinkle the seasoning mixture over the potatoes.

If using cornstarch, add 1 tablespoon now.

Toss the potatoes thoroughly with clean hands or a large spoon until every wedge is evenly coated.

The cornstarch forms a very thin coating around the potato that helps create a crunchier crust as it bakes.

If you’re using Parmesan, you can add it now as well. Alternatively, save it for the final few minutes of baking to prevent excessive browning.

🍽️ Step 8: Arrange the Wedges

Carefully transfer the wedges to your prepared baking sheet.

Arrange them in one single layer.

Try to leave approximately 1–2 cm of space between the wedges whenever possible.

Place the wedges with one of their cut sides facing down.

Do not pile the potatoes on top of one another.

Why spacing matters

Potatoes release moisture as they cook. If they are touching too closely, that moisture becomes trapped and creates steam.

Steam makes potatoes soft.

Good spacing allows hot air to circulate around each wedge, helping the outside become crisp and browned.

If you have too many potatoes for one tray, use two baking sheets rather than overcrowding one.

⏱️ Step 9: First Bake

Place the tray in the preheated oven.

Bake for approximately 25 minutes without disturbing the potatoes.

During this time, the bottoms should begin to develop a golden-brown crust.

Try not to open the oven repeatedly because every time you open the door, you lose heat.

🔄 Step 10: Flip the Wedges

After 25 minutes, carefully remove the tray.

Using tongs or a spatula, turn each potato wedge over.

You should see a golden-brown surface underneath.

If some wedges are browning much faster than others, move the darker ones toward the center or edges of the tray as needed.

Return the tray to the oven.

🔥 Step 11: Finish Baking

Bake for another 15–20 minutes.

The exact cooking time will depend on the size of your wedges and your oven.

The potatoes are ready when:

  • The edges are deeply golden brown.
  • The outside feels crisp.
  • The center is tender when pierced with a fork.
  • The skin is browned and slightly blistered.
  • You can see a crunchy, seasoned coating on the surface.

For particularly thick wedges, you may need an additional 5–10 minutes.

🧀 Step 12: Add Parmesan

If you haven’t already added Parmesan, sprinkle 2 tablespoons finely grated Parmesan over the wedges during the final 5 minutes of baking.

This allows the cheese to melt and become lightly toasted without burning.

For a stronger Parmesan flavor, add another small sprinkle immediately after removing the potatoes from the oven.

🌿 Step 13: Garnish

Transfer the hot wedges to a serving plate.

Immediately sprinkle over:

  • Fresh chopped parsley
  • A little Parmesan
  • Freshly ground black pepper
  • A tiny pinch of flaky salt, if desired

Serve immediately.

The wedges are at their crispiest during the first few minutes after coming out of the oven.

🥣 Creamy Garlic Dipping Sauce

While the potatoes are baking, prepare this quick sauce.

Ingredients

  • ½ cup mayonnaise
  • 2 tablespoons sour cream or Greek yogurt
  • 1 small garlic clove, finely grated
  • 1 tablespoon lemon juice
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • A pinch of salt
  • 1 tablespoon chopped parsley

Instructions

Add everything to a small bowl and stir until completely smooth.

Taste and adjust the seasoning. Add another small squeeze of lemon if you prefer a brighter flavor.

Cover and refrigerate until the potato wedges are ready.

🌶️ Spicy Version

For spicy potato wedges, add:

  • ½ teaspoon cayenne pepper
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • A pinch of crushed red pepper flakes

You can also drizzle the finished wedges with spicy mayo.

🧄 Garlic-Herb Version

For a stronger garlic-and-herb flavor, use:

  • 2 teaspoons garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon oregano
  • ½ teaspoon thyme
  • ½ teaspoon rosemary
  • ½ teaspoon black pepper

After baking, toss the hot wedges with 1 tablespoon melted butter mixed with 1 minced garlic clove and fresh parsley.

⭐ Important Tips for Extra-Crispy Wedges

1. Don’t skip the soaking.
Soaking helps remove excess starch and contributes to a crispier surface.

2. Dry them extremely well.
This is one of the most important steps. Water creates steam, and steam prevents crisping.

3. Use enough oil, but don’t drown them.
The potatoes need enough oil to brown, but excessive oil can make them greasy rather than crisp.

4. Don’t overcrowd the tray.
Give the wedges room to breathe.

5. Use a high temperature.
The combination of high heat and dry potatoes is what creates the browned exterior.

6. Flip them halfway through.
This allows both sides to brown evenly.

7. Eat them immediately.
They gradually lose their crispness as they cool.

🍟 Air Fryer Method

You can also make these in an air fryer.

Preheat the air fryer to 400°F (200°C). Arrange the seasoned wedges in a single layer, working in batches if necessary.

Air fry for approximately 18–25 minutes, shaking the basket or turning the wedges after about 10–12 minutes.

Continue cooking until the wedges are deeply golden and crispy.

Because air fryers vary considerably, start checking them around the 18-minute mark.

🧊 Make-Ahead Option

You can prepare the potatoes several hours ahead.

Cut and soak the wedges, then drain and dry them thoroughly. Keep them refrigerated in a covered container until you’re ready to cook.

When you’re ready to bake, allow excess moisture to evaporate, season the potatoes, and place them directly onto the hot baking tray.

For the best texture, season immediately before baking rather than several hours in advance.

🍽️ What to Serve With Them

These wedges pair especially well with:

  • Burgers
  • Grilled chicken
  • Steak
  • Fried chicken
  • Fish
  • Chicken sandwiches
  • Grilled vegetables
  • Scrambled or fried eggs
  • Pulled pork
  • Homemade sandwiches

They can also be served as a complete snack with several dipping sauces.

⏰ Total Time

Preparation: 15 minutes
Soaking: 30 minutes
Baking: 40–45 minutes
Total: Approximately 1 hour 30 minutes

🍴 Yield

4 servings as a side dish, or 2–3 servings as a snack.