Golden and crisp at the edges with a tender, fluffy center, these oven-baked potato wedges stay outrageously crunchy thanks to a blast of high heat, a brief soak, and a dusting of starch. Sweet paprika and garlic add aromatic warmth, while a light hand with oil keeps the wedges satisfying without feeling heavy.
Ingredients
- Russet potatoes — 2.2 lb (1 kg)
- Vegetable oil — 2 tbsp (30 ml)
- Potato starch — 1 tbsp (8 g)
- Sweet paprika — 1 tsp (2 g)
- Garlic powder — 1 tsp (3 g)
- Kosher salt — 1 tsp (5 g), or to taste
- Freshly ground black pepper — 1/2 tsp (1 g)
- Dried herbs (oregano, thyme) — 1/2 tsp (optional)
Step-by-step recipe
- Preheat the oven to 425°F (220°C), convection if you have it. Place an empty sheet pan inside to preheat.
- Scrub the potatoes well; peel if you prefer. Cut into even wedges (8–12 wedges from a large potato).
- Cover the wedges with cold water and soak for 10–15 minutes. Drain, then dry very thoroughly with a clean towel.
- In a bowl, combine the potato starch, paprika, garlic powder, salt, pepper, and herbs. Add the oil and stir into a smooth, seasoned slurry.
- Add the potato wedges and toss until every surface is lightly coated.
- Carefully remove the hot sheet pan and line it with parchment. Arrange wedges in a single layer, cut side down, leaving a little space between them.
- Bake for 20 minutes, flip gently, then bake 10–15 minutes more until deeply golden and crisp.
- While hot, sprinkle with a pinch of salt and fresh herbs if you like. Serve at once with your favorite dipping sauce.
Nutritional info per serving
| Nutrient | Amount |
|---|---|
| Calories | 255 kcal |
| Protein | 5 g |
| Fat | 7 g |
| Carbohydrates | 43 g |
| Fiber | 5 g |
| Sodium | 575 mg |
📹 Watch video recipe in our Telegram channel
Tips & variations
- Crispness = soak + thorough drying + a touch of starch. Don’t skip these steps.
- Cut wedges to a uniform size for even baking.
- Don’t crowd the pan—air needs to circulate around the wedges.
- No potato starch? Swap in 1 tbsp cornstarch, or use 1–2 tsp all-purpose flour/semolina (slightly less crisp).
- For vivid color add a pinch of turmeric; for heat use cayenne or red pepper flakes.
- Air fryer: Cook at 400°F (200°C) for 18–22 minutes, shaking the basket halfway.
What to serve with
- Sour cream–dill dip: sour cream, lemon juice, garlic, salt, pepper.
- Garlic-herb yogurt dip.
- Ketchup, barbecue sauce, or warm cheese sauce—classic with potatoes.
Frequently asked questions
- Do I need to peel the potatoes? Not required. Just scrub well; the skin adds flavor and texture.
- Can I make these without starch? Yes, but the crust will be softer. Use cornstarch instead, or a little flour/semolina.
- How do I reheat wedges and keep them crisp? In the oven at 400°F (200°C) for 5–8 minutes on a rack, or in a dry skillet over medium heat—do not cover.