Let’s make homemade crispy potato wedges. Yessss. These potato wedges are impossibly crispy and crackly on the outside, with tender, pillowy potato insides. They’re the perfect homemade solution any time the French fry craving strikes.
These wedges are generously seasoned with pepper, garlic powder and onion powder before baking, which makes them mysteriously and utterly irresistible.
Since these potato wedges are baked in heart-healthy olive oil, rather than deep-fried in canola oil, they are far more redeeming than your average French fries. They’re as healthy as fries can be, basically.
Here’s the secret to making ultra crispy potato wedges: Soak your raw potato wedges in hot water for 10 minutes before baking. This step releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors.
In fact, with this method, the outsides almost seem to have a double layer of crispness. It’s magical. Granted, you could skip the soaking step if you’re in a hurry, but your potato wedges will be about 80 percent as awesome. (I’ve tried.) We owe a thank you to the geniuses at America’s Test Kitchen for this little trick.
Tips to Make the Best Potato Wedges
Start with quality Russet potatoes, preferably organic since they’re on the dirty dozen list for produce highest in pesticide residue. Look for smooth, firm potatoes. You’ll need about four medium potatoes.
Slice the potatoes into even wedges so they bake evenly. You’ll find instructions below. The last cuts are the most important, when you’re slicing the quartered potatoes into wedges.
Soak the potatoes for 10 minutes. I’ve used hot tap water, but readers warned that pipes leach impurities into hot water, so you maybe better off using water warmed on the stove, or in your tea pot. (Warm it just until it’s hot to the touch, not boiling.)
Season generously with garlic powder, onion powder and black pepper. Garlic and onion powder are magical with potatoes, offering a more complex but subtle flavor. I’ve used them in my recipes for mashed potatoes, roasted breakfast potatoes and hash browns.
Arrange the potatoes evenly across the pan, so each wedge has a flat side against the pan. You’ll need a legit half-sheet pan (affiliate link) to make them all fit. If you don’t have one, you’ll need to divide them across two pans.
Flip halfway through baking. This is a little tedious, but essential to achieving evenly golden, crispy edges all over. You should be able to flip a few wedges at once with a spatula, then scoot them around a bit so they’re in an even layer again.
Don’t pull them out of the oven too early. They should be deeply golden. Crispy potato wedges or bust!
Sprinkle with parsley for bonus points in the looks department. And don’t forget the ketchup. Or mayonnaise, mustard, cheese sauce, whichever strikes your fancy.
Watch How to Make Potato Wedges
Potato Wedge Serving Suggestions
Potato wedges are a great snack on their own, with ketchup, mayonnaise or aioli. Or, serve them as a side with:
- Burgers: You have to try these sweet potato and black bean veggie burgers.
- Chili: My go-to vegetarian chili or butternut chipotle chili.
- Falafel: Serve crispy homemade falafel on sandwiches or salads. Just be sure to soak your chickpeas for 4 to 24 hours in advance.
- Grilled cheese sandwiches: My go-to grilled cheese, or balsamic roasted veggie-stuffed grilled cheese.
- Mac and cheese: Classic stovetop mac and cheese or creamy vegan mac and cheese.
More Potato Recipes to Make
If you love this recipe, you definitely don’t want to miss my crispy baked sweet potato fries. Here are more irresistible potato recipes to try:
- Best Baked Potato
- Crispy Smashed Potatoes
- Delicious Crispy Hash Browns
- Perfect Roasted Potatoes
- Roasted Breakfast Potatoes
Please let me know how these potato wedges turn out for you! I always work so hard on my recipes and I’m so eager to hear how they turn out for you. If you get a chance, share a picture on Instagram with the hashtag #cookieandkate!
Ultra Crispy Baked Potato Wedges
- Author: Cookie and Kate
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
Everyone loves these ultra crispy baked potato wedges! This recipe is easy and turns out perfectly every time. Make these potato wedges whenever the French fry craving strikes! Recipe yields 6 servings.
Ingredients
- 2 pounds Russet potatoes (6 smallish or 4 medium), scrubbed clean (I didn’t peel mine)
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon fine sea salt
- Freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley, optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges (you’ll end up with 8 wedges per potato; make sure they are about the same thickness and size).
- Place the sliced potatoes into a large bowl and cover them with hot water (I used hot water from the tap, but others have suggested that pipes can leach impurities into hot water, so it may be best to use cool tap water that has been heated on the stove). Let them soak for 10 minutes.
- Drain the potatoes and lightly pat them dry with a lint-free tea towel. Place the potato wedges on the prepared pan and drizzle them with the olive oil. Sprinkle the garlic powder, onion powder, salt and a generous amount of pepper on top.
- Toss until the potatoes are evenly coated in oil and spices, then arrange them in even columns across the pan so each wedge has a cut side against the pan. (If they don’t all fit in an even layer across your pan, you’ll need to use two pans for this recipe—divide them evenly across both pans, and rotate the pans when you flip the potatoes halfway through baking. They may be done baking earlier than specified below so keep an eye on them toward the end.)
- Bake for 30 minutes, then flip the wedges over (use a spatula and you should be able to flip several at a time). Arrange them in an even layer and return the pan to the oven.
- Bake until the wedges are deeply golden, crisp and easily pierced through by a fork, about 25 to 30 more minutes (the fries near the outside of my pan were done at 25, so I removed them and put the pan back in the oven for 5 more minutes to finish off the rest).
- Sprinkle with parsley, if desired, and serve while hot.
Notes
Recipe adapted from my crispy baked French fries.
Change it up: These potato wedges make great cheese fries, too. Once they’re done baking, sprinkle generously with shredded cheddar cheese. Return them to the oven and bake for 5 to 10 minutes, until golden and bubbly on top. I like to sprinkle them with thinly sliced green onion before serving.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Diana
Just hoping that Cookie is doing well. Best wishes and be well.
Love these fries!
Kate
Thank you, Diana! She is still full of spunk.
T
I don’t think spunk means the same in the US as the UK. love this recipe
Kate
Been searching for a good wedges recipe for a while and these were incredible- thank you!
Katy H
!!!
Amy
Hands down this recipe resulted in some of the BEST potato wedges we’ve ever had. Ever. They were fluffy, perfectly spiced and irresistible. We made these with Yukon golds since that’s what we had on hand.. The perfect food with some veggie chili and Super Bowl football. Go Chiefs!!
Kate
I’m glad you thought so, Amy! Thank you for sharing.
Jess
We have made these three times now. They are so so good! We’ve been trying to avoid fried foods and these really are a good, healthier French fry alternative. My kids love them too!
Kate
I love it! Thank you for taking the time to review, Jess.
Betsy
These have become my go to oven fry recipe. I make them every Saturday when we grill. I toss my family’s own combo of herbs and spices on them and my kids absolutely love them. These things come out perfect every single time. Thanks for sharing such a rock solid recipe.
Shaweshe Smith
Love love love! So good thank you
Kate
You’re welcome! Thank you for your review, Shaweshe.
Kay
I just made these and this recipe is by far the best! I added some extra spices before baking (Italian seasoning and some Tony’s Creole), and then some Italian shredded cheese on top during the last couple of minutes of baking. Thank you for sharing this recipe, I’ll be using it a lot!
Kate
Thank you, Kay! I’m glad you enjoyed them. I do enjoy cheese fries!
Stephanie
Can’t wait to try this…will the recipe work with gold potatoes?
Kate
Hi Stephanie! I found these worked best with Russet potatoes.
Alan Goodman
I love this recipe, is my go to when fries were gonna be on the menu..kids love ’em too. As a matter of fact, I love all the recipes I’ve tried from your site. You are bookmarked!! Soaking the potatoes is magic and truly works.
Thank you!
Alan
Favour
So i made the potato wedges. First of all, I am not certain if it was russett potatoes I used; i just used the potatotes I had at home; not sure of the type. so maybe as I didn’t use the right potatoes, the cooking time per the recipe was longer than required for mine..so by the time i brought them out, they were okay but some of them looked & tasted like they had overstayed in the oven. then also, a few of the potatoes were smaller in size than the rest so those were the ones that seemed like they overstayed and tasting a little burnt.. so having similar sizes of potatoes is important. Overall, it tasted good and delicious.
J
Delicious! Kids and adults enjoyed! (I used Yukon gold as that is what I had. I also added a bit of smoked paprika. Yum!)
Kate
Thank you for your review, J!
Beverly
Thank you for this recipe and making it easy for me to multiply the ingredients! Tonight you’re helping feed some KC homeless folks. ❤️
Kate
Thank you for helping that community, Beverly!
Lin
These were not crispy at all, even though they were brown on both sides. I’ve had crisper potatoes doing them the same way but without using the parchment paper.
Kate
Hi Lin, I’m sorry to hear you were disappointed by this recipe.
Rosa
I made this recipe for the first time. It was so good nice and crispy love it.
Larry w
Good tater
Kris
Ehhh this heat and length burnt my potatoes to a crisp. Oven and extra thermometer said 400 degrees and they are BURNT, and I even shaved off 5 mins.
Kate
Hi Kris, I’m sorry you didn’t have good results. Are you sure you cut the fries correctly? Does your oven seem to run hot?
Chris
Ovens vary tremendously. I got a cheap thermometer and was surprised to discover mine runs 25* colder then the dial. And it’s always a good idea to check things as they progress. I make oven fries often but next time I’ll try the water trick.
Sloane
These are the best potato wedges hands down. I always come back to this recipe for an easy side dish.
Russell Brown
When you are 80 years old and been cooking for 72 years (I have my first cookbook- Mrs. Bee’s”, there always something new, something better. Found it here!
Maddie
Boyfriend won’t stop asking me to make these after the first time; we both love them! They’re super easy to make and pop in the oven too. Thanks for sharing :)
Kate
That’s great, Maddie! I appreciate your review.
Lindsey
Oh my goodness these wedges are SO good. Crispy and delicious and perfect to dunk in mayo. Amazing recipe
Kate
I’m glad you loved it, Lindsey! Thank you for your review.
Chana
This is the second recipe of yours that I have made today and it did not disappoint! It is so delicious!
Chana
This is the second recipe of yours that I have made today and it did not disappoint! It is so delicious! I added a bit of rosemary as well since I love the spice :)
Vicki
These are delicious and very easy to make. My husband and I both loved them.
Kate
Great! Thank you for sharing, Vicki.
Elexis
BEST RECIPE FOR FRIES EVERRRRRRRRR
Kate
I’m glad you think so, Elexis! Thank you for your review.
Mariah
Hey this recipe and overall website is lovely. Just popped my wedges in the oven. Yasss! If I like how they turned out, wait a minute, rather….if my SON likes their taste…I’m def sharing on Instagram.
Thank you!!!
@ms.alterego1
Claudia Javier
These were a hit with the family! They were crispy and delicious; just how the recipe intended. By the way, my husband gifted me your cooking book. I am fortunate because I am in a happy place with my new eating habits. I eat healthier without depriving myself. Thank you.
Kate
Wonderful! I’m delighted you got my cookbook, Claudia. Thank you for sharing!
Welsi Renaud
Can we put the potato wedges on a rack instead? For more even crisp and cooking?
Kate
Hi Welsi, I have tried it with varied results. I think this method works great!
Bill
I made these for dinner tonight and my wife and I loved them.
We want to serve these at a picnic, but need to make more than our oven can hold at one time. I’m thinking of making these in advance and reheating them prior to serving. What is the best way to do this? Will they lose their crunch?
Kate
Hi, you can reheat gently in the oven or microwave. But they won’t hold up quite as well. They will still taste good, just may not be as delicious.
Kaleigh
This is my absolute favorite go-to, never-fail crispy french fry recipe!!! I had been on the hunt for SO long to find the best technique for crsipy-every-single-time fries— I was also trying to make crispy matchstick fries, and this recipe showed me wedges are FAR superior!
The hot water trick is really the game changer I think.
I also use a tiny little hack to dry the potatoes perfectly that some people may think is AWFUL lol… I use a hairdryer hahahaha bash it if you want but its also a game changer. The drier the fries the cripser the fry.
Anyways, thank you so much for this recipe!!!!
Kate
That’s great, Kaleigh! Thank you for taking the time to review. The hairdryer technique is interesting. Can’t say I’ve tried that one!
Molly
Made these last night without the salt and threw in a couple shakes of “McCormick Salad Supreme” just for sh*ts and giggles. Probably should have added a little salt at the end, but the method worked great and my husband loved them. Thanks for the recipe!
Kate
I’m happy you loved it, Molly!
cam
These are a regular thing here since we discovered your recipe! A PERFECT dipping sauce is 1/2 ranch dressing, 1/2 sour cream, mixed together. Absolutely delicious!
Kim
Made these potatoes today and they were great! My husband won’t eat potatoes of any kind unless they are really crispy (usually fries), and he loved these. Win! (Note: some people commented they got burned – I watched mine carefully and they did take less time than the recipe, about 20 mins on the first side and 15 on the second.)
Kate
Thank you for sharing, Kim!
F.H. Fabend
How do I unsubscribe??? I did not ask for this website and I do not want it.
Kate
Hi F.H. I’m sorry you didn’t subscribe. I don’t see the email you provided in the comments in my system to be receiving my newsletter. Feel free to send hello@cookieandkate.com an email with your information to see if I can help you.
Andi
These are delicious, and everyone I make them for just loves them.
They are in the oven right now…can’t wait!
Nick
Kate! These were hands down the best potato wedges to ever come out of my kitchen ;-) Thank you for a great recipe – followed verbatim. I really appreciate how you take well known dishes to the next level with your tips and tricks!
Kate
Thank you, Nick! I appreciate your review.
Heidi Golfman
KILLER!! D E L I S H!!!!!
Sara
These are so good! I have made them almost on repeat. Soaking makes a big difference. I even crowd my pan a bit out of laziness and they still come out amazing. I change up the spices to whatever blend sounds good. Highly recommend trying with paprika, garlic and Italian seasoning. The house smells intensely yummy as I type this. My husband requests them. I usually make them with salmon burgers. Thank you!
Kate
I’m glad you love these potato wedges! Thank you for your review, Sara.
Anastasiia
I’ve never had better fries in my life! Saving this recipe and passing it to my future generations ♥️
Kate
Great to hear you loved them, Anastasiia! Thank you for your review.
Donna
5 out of 5 for sure!
Thank you for this recipe,
Donna McFaul
Cassie
These are FANTASTIC with some parmesan on them. I put it on before they bake it gets nice and crispy. It is actually a truffle parmesan seasoning and it pairs great with the potato wedges. Second time making them, thank you for a wonderful recipe. I love all your basic recipes (quinoa, rice, etc.) because they are so detailed and it always turns out great! Who knew I would be frequenting a vegetarian food blog so often?!?!
Kate
That does sound delicious! Thank you for sharing. I’m glad you are loving my recipes and instructions, Cassie.
Kelley E Geiger
I am making these fries in my Gourmia french door air fryer right this minute!!! I used less oil and this will be the first in my air fryer so I am hoping they turn out great!!!
Cassie
I made these tonight and they were ABSOLUTELY delicious!! Kids said they prefer these over fries any day!!!!!
Kate
I love that!
Jenelle
I make wedges fairly often and never tried the soaking in hot water method so I tried it tonight and I’ll never do it again. Instead of being crispy they were crunchy in some parts like thick potato chips. Not pleasant
Klaus Schmidt
Do you not have a “print” option?
Kate
Hi Klaus, It’s currently not working, but I’m trying to get it fixed as soon as possible.
Nicholas Longval
R
Liz
These are so good! Mine were only slightly crispy at the hour mark (hubby took them out, I would’ve left them in a bit longer) and they were still amazingly good! This is a keeper!
Rachna Patel
I want to freeze my wedges par boiled and then bake at a later date. Currently i pressure cook them briefly in halves then cut into wedge shapes and coat in seasoning before freezing. They are then baked from frozen whenever i need them. Can i soak the half potatoes in water before pressure cooking? Will that work the same? Im lacking the crispy edge!
Kate
Hi Rachna, I’m not sure about about pressure cooking. Sorry!
Heather
I made this tonight for our thanksgiving dinner (Canada). I used smaller yellow-skinned potatoes (from my garden), and didn’t wedge them, but cut them into bite-sized pieces. I couldn’t imagine mashing my freshly-harvested potatoes despite usually making mashed potatoes at Thanksgiving and Christmas.
Although I didn’t flip each one over in the middle of the roasting time, I did flip the majority and they turned out great. Unfortunately, I was too busy to take a picture and they were all devoured. I will definitely do this again.
Kate
Thank you for sharing, Heather! I’m glad you enjoyed it and were able to adapt it.
Liz
Oh my God!!! This is the best recipe I have tried!! They are so crispy outside but so soft inside!! Thank you for sharing
Kate
I’m glad you loved it, Liz!
William Bolls
This recipe really works! Have never had much luck with oven-baked fries but this one is the real deal. I enjoyed these crispy fries last night.
Kate
I’m glad you liked it, William!
Eileen
Can I pre bake and finish in oven later
Kate
Hi Eileen, to get the best results these should be made as instructed.
E.L.M
Oh. My. GOSH! OMG, Kate, this is AMAZING. I made this for my parents, 2 sisters, and baby brother, and wow, they were DELISH. I wasn’t really sure what potatoes I was using, but they were still yummy. I used Colby cheese since it was all I had on hand.
And I say that the hour-or-so wait is WORTH THEY WAIT! :) Thanks for sharing this!
I bet this is an easy quick-fix lunch when you have potatoes. :P
Spencer
Do you have to use regular olive oil, or can you use extra virgin olive oil?
Kate
Extra virgin olive oil works. I hope you love them!
Mike MacIntosh
Hi
I just baked some fish and thought
How about some chips do go with it
Great recipe will have this again with soothing else
Take care
Have a Great Holiday
Mike
Anna
Hi Kate! Your recipe directions are laid out so well. What temperature and time would you suggest for baking both the Sweet Potato Fries and Crispy Potato Wedges at the same time?
I need to bake them both at once, was hoping you could help. Thanks!
Kate
Hi Anna, I am hesitant to suggest a different temperature than what is listed for each recipe as I don’t know if they will crisp up enough. You need two pans for both recipes so I suggest starting with the wedges then do the sweet potatoes after that.
Twana
Fantastic! I didn’t change a thing about this recipe and they turned out perfect. This will be a new fun go to for Our house. Thank you so much!T
Maddy
Just made them turned out great! Didn’t use parchment paper so they kinda stuck to the pan (next time I will). They still tasted amazing! Will definitely make again!
Julie Burgess
Thank you for this recipe. My husband only ever eats Chip shop chips or homemade deep fat fried. I am trying to get him to eat healthy. So I swapped the oil for frylight. I got the ‘ugh’ look when I served them up. I promised if he didn’t like them, I’d served them with homemade chilli burgers, that I would drive to the chip shop. He ate them, yes he ate them , he said they were lovely. Yeah. Cracked it. Thank you so much. So easy to make.
Kate
You’re welcome, Julie!
Michael Casto
Temp of oven?
Kate
Hi Michael, see step one.
Rachel Miller
What temperature please
Kate
HI Rachel, temperature is in step one. I hope you love them!
M-J
My husband loves homemade fries/wedges and is always trying different recipes to perfect them yet never seems to have luck. I have used your recipe twice now, lastnight being the second time, and this morning my husband expressed his frustration that I can make better fries than him. I’m considering not telling him about this recipe so mine are always better, is that evil? hehe
Kate
That’s funny! Your secret is safe here :) Thanks for your review M-J.
Brandi
Probably the easiest wedges I’ve ever made! We tossed some Parmesan breadcrumbs and some chilli powder in aswell and they smell amazing! Just watching them bake and get perfectly crispy is the best!!! I can’t wait to try these out in a poutine next!!!
Kate
Great to hear, Brandi! Thanks for sharing.
Keron M
Just made these, they came out great. I’ve failed so many times making fries. The warm water thing was a gamechanger.
Kate
Hooray! That’s great to hear, Keron.
Julie
First time making potato wedges – THANK YOU FOR THE SIMPLE RECIPE! They were delicious and so easy to prepare! I filled a ziploc bag with the olive oil and spices, threw the potatoes in there to coat (after soaking for 10 minutes).
I think next time I might add fresh chopped garlic for more of a garlic fry taste! My husband wants me to show his daughter how to make! DELISH!!!!!
Kate
You’re welcome, Julie! I appreciate your review.
Brittney
So delicious! Will definitely make these again.
Kate
That’s great to hear, Brittney!
Mikaela George
Perfect and delicious. I didn’t have onion powder so used paprika instead and worked out well
Kate
Great to hear, Mikaela!
Elysse
These were very good! I used vegetable oil instead of olive oil because I didn’t have any on hand. Can’t wait to try more of your recipes in the future.
Kate
I’m glad you enjoyed them, Elysse! I appreciate your review.
Sahar
I’ve tried so many baked wedges recipes, this one is hands-down the best.
Kate
I’m glad you enjoyed it, Sahar! I appreciate your review.
scott sproat
great recipe but i prefer using Yukon Gold potatoes instead of Russets.
Frizzle
super good!
Kate
Thank you!
Sharon Leslie
Have made these several times. Delicious!
Kate
That’s great to hear, Sharon! I appreciate your review.
Corie
These were spectacular. I used hot water I boiled on the stove, and I preheated the sheet tray in the oven. I used red potatoes but they didn’t make a difference. This is a new go to recipe at home. Wow.
Val Bolzan
This recipe looks great. Can I make them earlier in the day and then reheat them in the oven?
Kate
Hi Val, sure but they may not be as crisp. I hope you love them!
Ellen Bet
Best cottage fries I’ve made in 30 years! Maybe it was the soaking in hot water??? Thanks! Yup – understand that comments make your day:)
Viki
Wonderful! Love all of your recipes and your ethic!
Kate
Thank you, Viki! I appreciate your comment.
Genevieve
Very easy and so good! Made awesome poutine with them! Kids loved it! Thanks! (added chili pepper powder and a bit of cumin)
Kate
Great to hear, Genevieve! I appreciate your review.
Annette
Hi, Can I prepare the potatoes to cook in the morning to cook later in the day? ie soak and dress and place on the parchment?
Kate
This recipe is best as written for best results.
Bee
I tested this recipe twice, it didn’t work for me. They weren’t crispy at all, very disappointing.
Kate
Hi Bee, I’m sorry to hear that. Were they too done or not enough?
Cindy
These were simple to make and came out amazing. They were crispy on the outside and soft on the inside as promised. It will be fun to make again with varied herb and spice combinations. As we were enjoying them at dinner my husband said great job on these wedges! I told him the secret was the soaking. Lol. Thanks for sharing the recipe.
Kate
You’re welcome, Cindy! I appreciate your review.
Colleen
Saving this recipe but, I think I will cut back on all of the garlic powder and substitute smoked paprika. Will they still turn out the same if you don’t add the salt “before” baking and just sprinkle them with salt when they’re on the plate? Like, does salt add anything to them being crisp?
Kate
Hi Colleen, I haven’t tried it. I wouldn’t think so, but it does help with the overall flavor. If you try it, let me know what you think.
Joan A Deja
They also turn out super if you dip them in egg white, puff up like crazy
Linda Bilobran
This is probably a dumb question, but can they be made in an air fryer?
Kate
I haven’t tried it so I can’t say for sure. I know a lot of people do love their air fryers.
Jame
I love this recipe! been making for years, but, just a little tweek on mine. I use a good all purpose seasoning salt, and when finished generously sprinkling with parm cheese!
Kate
I’m glad you love it, Jame! Thank you for your review.
Stephanie
Another delicious recipe….
When is cookbook #2 coming out?? Please!
Kate
I’m happy you enjoyed it, Stephanie! I don’t have a second planned right now. Sorry!
Melanie
Don’t worry so much about water impurities after cooking these for almost an hour at 400 degrees any impurities will be dried up and cooked off.
Monica
This is my husband’s favorite potato recipe. I love it too because it’s so easy and tastes great! Do you know if you can make these in the air fryer?
Kate
I haven’t tried it so I can’t say for sure. Sorry!
Steven Chen
Tried making this tonight and I want to say that it’s absolutely crucial that you follow the 10 mins water soak period. I got caught up preparing dinner and accidentally soaked it for 30 mins. Even though I dried the wedges with a paper towel as best as I could, the bake time was almost 60 mins at 400f. Everything came out amazing though,
Kate
Thank you for sharing your experience, Steven!
Windle Morgan
I do baked potato wedges a lot and thought I’d try this “secret” of soaking in hot water for 10 minutes. Don’t do it!!! It actually makes the potatoes more mushy and not crispy. I always wash, dry, cut, cover with oil then bake. That works much better
Kate
I’m sorry you didn’t have good results for this recipe. How think did you cut your potatoes?
Julie
You say you can use leftover baked potatoes to make the crispy potato wedges, but you don’t elaborate on how to reheat them. Help?
Kate
I recommend reheating them in the oven.
Jack
These are fantastic and ridiculously easy to make. I chose this method over an air fryer, and the results, I think, are better. I used one pound of Russets and one pound of sweet potato, just because I wanted to know if they would work as well. (They did.) Used exactly the same seasoning on both. My wife, and she is not a potato fan generally, loved them. Thanks for this.
Kate
Thank you for your review, Jack! I appreciate your review.
Kristin
Just made these. Absolutely perfect. Will be making this often! Thanks!
Kate
You’re welcome, Kristin! I appreciate your review.
Kenneth B. McIntosh
Very good. Quick and easy on a busy night.
cedric
When you say bake, what is the temperature pf the oven?
Kate
Yes, that is the temperature the oven should be.
Carol B
Made these last night. I’ve tried a few baked potato wedge recipes but this one is the absolute best. Oh My Gosh… simple to prepare and Amazingly Delicious! I’ll be using your recipe from now on. Thanks for sharing your recipe.
Kate
You’re welcome, Carol! I’m glad they were a hit.
Marie
I used to try making potato wedges and couldn’t figure why they never got crispy like a restaurant’s. I just tried this recipe and they turned out JUST RIGHT—crispy on the outside and soft on the inside. And delicious!!
Kate
I’m glad you loved them, Marie!
Kenneth B. McIntosh
Kate, I apologize for not commenting upon more of your recipes.
I am usually time challenged and maybe a little disorganized.
I want to thank you for some very amazing tips, tricks and techniques.
Your almond/cashew milk is the best. When it comes to quinoa, you rock.
These potatoes are 2nd to none.
Hope you continue to share. Best wishes for health, joy and success.
Kate
Thank you for your kind words, Kenneth! I appreciate your review.
Pat Hatfield
Excellent recipe! I roast mine longer for maybe 30 to 35 minutes or so, but keeping an eye on them. Yeah, i like mine a bit more well-done and crispy on the ends.
Kate
Thank you for sharing, Pat!
Marge
I don’t have any Russet potatoes; I only have Red potatoes. Would those work?
Kate
I would try my Roasted Potatoes Recipe
Lucy Logan
Wow these are the best wedges/fries I’ve every made, so yummy. Wish I’d made more ;) Thank you x