This recipe for crispy potato wedges has been a weekday hero in my kitchen for years. I first wrote it down on a rainy afternoon when I wanted something more interesting than plain fries but with the same comfort factor. These wedges deliver a crunchy exterior and a pillowy interior thanks to a few small techniques: an optional soak to remove surface starch, a generous coating of oil and spices, and high-heat baking. Every time I pull the tray from the oven the house fills with a smoky, garlicky aroma that makes everyone gather. I discovered that russet potatoes give the best contrast between crisp edges and soft centers, and that a short flip halfway through baking is the single most important step for even browning.

What makes this version special is the balance of simplicity and technique. With only a handful of pantry staples — russet potatoes, olive oil, smoked paprika, and garlic powder — you can create something that feels both rustic and carefully crafted. I remember serving these at a small family dinner; a picky teenager asked what I did differently, and then went back for seconds. They’re reliable for weeknight dinners, casual gatherings, and even as a base for loaded toppings. The method also scales easily, so doubling the batch for a party is straightforward.

Ingredients

• Russet potatoes (4 large): Choose firm, dry russets about 6 to 8 ounces each. Their high starch content produces the best fluffy interior and crispy edges; avoid waxy varieties like red potatoes.
• Olive oil (2 tablespoons): Extra-virgin olive oil adds flavor and helps the seasoning adhere. For higher heat tolerance, a light olive oil or avocado oil works well without affecting taste.
• Garlic powder (1 teaspoon): Provides an even, mild garlic note. Use store-bought garlic powder or grind a bit of toasted garlic for a fresher aroma.
• Smoked paprika (1 teaspoon): Adds color and a subtle smoky warmth. If unavailable, regular paprika plus a pinch of cayenne will work but change the flavor profile.
• Sea salt (1/2 teaspoon) and black pepper (1/2 teaspoon): Adjust to taste; coarse salt adds crunch, while fine salt seasons evenly. I recommend tasting one wedge and adjusting next time.
• Optional fresh herbs: A few sprigs of chopped rosemary or thyme tossed with the wedges after baking brighten the dish and add aromatic lift.

Instructions

Preheat and prep: Preheat the oven to 425°F. Line a baking sheet with parchment paper or a light coating of oil to prevent sticking. Position a rack in the center of the oven for even circulation. High heat is essential to render crisp edges without drying the interior. Wash and cut: Wash and scrub 4 large russet potatoes thoroughly. Leave the skin on for texture and flavor. Cut each potato lengthwise into quarters, then cut each quarter in half if needed so that wedges are even in size—aim for pieces about 1/2 to 3/4 inch thick at the widest point for even cooking. Optional soak: For extra crispiness, place the cut wedges in a large bowl of cold water and soak for 30 minutes to remove surface starch. Drain and pat completely dry with clean kitchen towels; moisture is the enemy of crispness. Season and coat: In a large bowl, toss the dried wedges with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper. Use your hands or a spatula to ensure each wedge is evenly coated. The oil helps the seasoning stick and promotes browning. Arrange and bake: Spread the wedges in a single layer on the prepared baking sheet, cut side down when possible. Give each piece some breathing room to allow hot air to circulate. Bake for about 30 minutes, flipping once halfway through (at around 15 minutes) to encourage even browning. Look for deep golden color and crisp edges as your visual cue. Finish and serve: Once golden brown and crispy, remove from the oven and let rest for 2 minutes so steam escapes and edges stay crisp. Sprinkle with chopped fresh rosemary or thyme if using, and serve warm with your choice of dip. Taste one wedge and adjust salt if necessary.

Storage Tips

To store leftovers, cool wedges to room temperature no longer than two hours, then transfer to an airtight container and refrigerate for up to 3 days. Avoid stacking them while warm to prevent sogginess. For longer storage, freeze fully cooled wedges on a sheet tray until firm, then place in a freezer bag for up to 3 months. Reheat refrigerated wedges in a preheated oven at 400°F for 8–12 minutes, or re-crisp frozen wedges at 425°F for 15–20 minutes; avoid the microwave as it softens the crust.

Ingredient Substitutions

If you don’t have russets, use Yukon Gold for a slightly creamier texture but note they won’t crisp quite as intensely because they are lower in starch. Swap olive oil for avocado oil or light vegetable oil for higher smoke points and similar browning. Replace smoked paprika with sweet paprika plus a tiny pinch of liquid smoke for that smoky note, or use chili powder for heat. For a dairy twist, toss wedges with grated Parmesan immediately after baking for savory, salty richness.

Serving Suggestions

Serve these wedges as a side to grilled proteins, plant-based burgers, or alongside a fresh green salad. For casual parties, offer a dip trio: ketchup, ranch, and a spicy aioli made from mayo, sriracha and lemon. Garnish with chopped parsley, chives, or a dusting of flaky sea salt right out of the oven for visual appeal and contrast. For a loaded option, top with shredded cheese, scallions, and a dollop of sour cream or plain Greek yogurt.

Cultural Background

Potato wedges are a simple evolution of fried potatoes found in many global cuisines — think oven-roasted spuds in England, patatas bravas in Spain, or oven-baked batatas in Middle Eastern kitchens. The wedge shape offers a rustic presentation and more roastable surface than fries, encouraging Maillard browning and deep flavor. In American home cooking, wedges have become a popular, approachable side that bridges casual comfort food with modern flavoring techniques such as smoked paprika and herb finishes.

Seasonal Adaptations

Adapt wedges to the season by changing herbs and toppings: in summer, toss with chopped basil and a squeeze of lemon; in autumn, serve with a sage-brown-butter drizzle and roasted garlic; in winter, add warming spices such as smoked paprika and cumin and pair with hearty dips. For holiday menus, serve spiced wedges topped with roasted chestnuts and a sprinkle of rosemary for an elevated side dish.

Meal Prep Tips

For meal prep, cut the potatoes and soak them overnight in the refrigerator in cold water to save time the next day. When ready to cook, drain and dry well, then spread on sheet trays and bake. Alternatively, par-cook wedges in a single layer on a tray for 10 minutes, cool and store; finish roasting on the day you plan to serve for fresh crispness. Use shallow, insulated containers for transport to keep steam from softening the exterior.

These wedges are an everyday pleasure — simple to prepare, endlessly tweakable, and reliably delicious. Try making them once with the soak and once without to taste the difference; I guarantee you’ll prefer the crisped version every time. Share them hot from the oven and watch how quickly they disappear.