Name: Extra Crispy Potato Wedges
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 medium russet potatoes; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; 1/2 teaspoon onion powder; 1/2 teaspoon dried thyme (or rosemary); Salt, to taste; Black pepper, to taste; 2 tablespoons cornstarch

Why You’ll Love Extra Crispy Potato Wedges Recipe

These potato wedges deliver restaurant-quality crispiness without deep frying. The simple soaking technique removes excess starch, while a light coating of cornstarch helps create a beautifully crisp exterior. They are easy to prepare, require basic pantry ingredients, and can be baked in the oven or made in an air fryer. Whether served with burgers, grilled chicken, or enjoyed on their own with your favorite dip, they are always a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 medium russet potatoes
2 tablespoons olive oil
2 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme or rosemary
Salt to taste
Black pepper to taste

Directions

Wash and scrub the potatoes thoroughly. Leave the skins on for extra texture and flavor.
Cut each potato in half lengthwise, then slice each half into 3 to 4 wedges, creating evenly sized pieces.
Place the wedges in a large bowl of cold water and let them soak for 30 minutes. This helps remove excess starch and improves crispiness.
Drain the potatoes and pat them completely dry with a clean kitchen towel. Moisture will prevent them from crisping properly.
In a large bowl, toss the dried wedges with olive oil until evenly coated.
In a small bowl, mix the cornstarch, garlic powder, paprika, onion powder, dried herbs, salt, and pepper. Sprinkle this mixture over the potatoes and toss well to coat.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Arrange the wedges in a single layer on the baking sheet, making sure they are not touching.
Bake for 20 minutes, then flip the wedges and bake for an additional 15 to 20 minutes, or until golden brown and crispy.
Remove from the oven, sprinkle with a little extra salt if desired, and serve immediately.

For air fryer preparation, cook at 400°F (200°C) for 20 to 25 minutes, shaking the basket halfway through.

Servings and timing

Servings: 4
Prep time: 30 minutes (including soaking)
Cook time: 35 to 40 minutes
Total time: About 1 hour 10 minutes

Variations

Spicy wedges: Add cayenne pepper or chili powder for extra heat.
Cheesy wedges: Sprinkle grated Parmesan over the wedges during the last 5 minutes of baking.
Herb-loaded wedges: Add fresh chopped parsley or rosemary after baking for a fresh flavor boost.
Smoky version: Use smoked paprika instead of regular paprika.
Sweet potato option: Substitute sweet potatoes and adjust baking time slightly as they may cook faster.

Storage/Reheating

Store leftover wedges in an airtight container in the refrigerator for up to 4 days.

To reheat, place them in a preheated oven at 375°F (190°C) for 10 to 15 minutes until heated through and crispy again. You can also reheat them in an air fryer at 350°F (175°C) for 5 to 7 minutes. Avoid microwaving if possible, as it can make them soft.

FAQs

How do I make sure the wedges turn out extra crispy?

Soak the potatoes to remove starch, dry them thoroughly, and avoid overcrowding the baking sheet so air can circulate properly.

Can I skip the cornstarch?

Yes, but the cornstarch helps create a crispier coating. Without it, the wedges will still taste great but may be slightly less crunchy.

What type of potatoes work best?

Russet potatoes are ideal because of their high starch content, which helps create a fluffy interior and crispy exterior.

Do I need to peel the potatoes?

No, leaving the skins on adds texture and flavor, and helps the wedges hold their shape.

Can I make these ahead of time?

You can cut and soak the potatoes ahead of time, but for best results bake them just before serving.

Why are my wedges not crispy?

They may have been too wet before baking, or the pan may have been overcrowded, preventing proper browning.

Can I freeze cooked wedges?

Yes, let them cool completely and freeze in a single layer before transferring to a freezer-safe container. Reheat in the oven for best texture.

What dipping sauces go well with potato wedges?

They pair well with ketchup, garlic aioli, ranch dressing, barbecue sauce, or honey mustard.

Can I use less oil?

A small amount of oil is necessary for crispiness, but you can slightly reduce it if desired.

How do I know when the wedges are done?

They should be golden brown on the outside and tender inside when pierced with a fork.

Conclusion

Extra crispy potato wedges are a simple yet satisfying side dish that delivers bold flavor and irresistible crunch. With just a few basic ingredients and the right technique, you can enjoy perfectly golden wedges anytime. Whether baked in the oven or cooked in an air fryer, this recipe guarantees a delicious result that everyone will love.