Sides / Potatoes & sweet potatoes
Crispy Oven Potato Wedges
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Soak the wedges in cold water, dry them well, and roast them on a hot, oiled pan. They come out crisp outside, fluffy inside and smoky with paprika, and everyone reaches across everyone for the last one.
The short version
Cut russets into wedges, soak in cold water for 30 minutes, then dry well. Toss with oil and spices, and roast cut-side down on a preheated sheet at 425°F for 35 to 40 minutes, flipping once. Dry wedges and a hot pan are what make them crisp.
What makes ours better
why ours wins the argument at dinner
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Soak the wedges in cold water. Soaking pulls out surface starch, which would otherwise glue the wedges to the pan and keep them from crisping. Dry them completely afterward.
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Roast on a preheated, oiled sheet. A hot pan starts frying the cut sides the moment they land. That is where the crust comes from.
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Season the oil, not just the potatoes. Smoked paprika, garlic and onion powder mixed into the oil coat every surface evenly and toast instead of burning.
yes, all of the butter
Steps
apron on. phone down. mostly.
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Cut the wedges
Cut each potato in half lengthwise, then cut each half into 4 wedges of about the same thickness. Even size is what lets them finish together.
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Soak in cold water
Put the wedges in a large bowl, cover with cold water, and soak for 30 minutes. The water will turn cloudy.
About 30 min. Cook mode has a timer for this step.
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Heat the oven and pan
While they soak, set a rack in the lower third of the oven and heat it to 425°F. Pour 1 tablespoon of the oil on a large rimmed baking sheet and put it in the oven to get hot.
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Dry and season
Drain the wedges and dry them thoroughly with a clean towel. Whisk the remaining 2 tablespoons oil with the paprika, garlic powder, onion powder, salt and pepper in a large bowl. Add the wedges and toss until every side is coated.
Wet wedges steam instead of crisping. Dry them until the towel comes away dry.
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Roast cut-side down
Pull out the hot sheet and arrange the wedges cut-side down in a single layer with space between them. Roast for 20 minutes, until the bottoms are golden and release easily from the pan.
Crowding the pan steams the potatoes. Use two sheets if you need to.
About 20 min. Cook mode has a timer for this step.
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Flip and finish
Flip the wedges onto their other cut side and roast 15 to 20 minutes more, until deep golden and crisp at the edges and tender in the center. Sprinkle with Parmesan for the last 3 minutes if using. Season with more salt and top with parsley.
About 17 min. Cook mode has a timer for this step.
Good to know
the stuff I’d tell you over the phone
- Russets give the fluffiest centers. Yukon Golds work too and stay creamier, with a slightly less crisp crust.
- Leave the skin on. It adds flavor and crunch, and holds the wedge together.
- For spicy wedges, swap the paprika for 1 teaspoon chili powder or add a pinch of cayenne.
- Serve with ketchup, ranch or a quick garlic mayo.
- Storage. Best straight from the oven. Leftovers keep in the refrigerator for 3 days; reheat in a 425°F oven or air fryer for 8 to 10 minutes, not in the microwave.
Questions, answered
asked and answered at the kitchen counter
How do I make oven potato wedges crispy?
Soak the wedges in cold water for 30 minutes, dry them completely, and roast cut-side down on a hot, oiled sheet at 425°F. Don't crowd the pan.
Do I need to soak potato wedges before baking?
It isn't required, but it helps. Soaking removes surface starch so the wedges brown and crisp more evenly instead of sticking.
What are the best potatoes for wedges?
Russets for fluffy centers and crisp edges. Yukon Golds for a creamier inside.
Can I make potato wedges in an air fryer?
Yes. Soak, dry and season as directed, then air-fry at 400°F for 18 to 22 minutes, shaking the basket halfway through.
Why are my potato wedges soggy?
They were wet, the pan was crowded, or the oven wasn't hot enough. Dry them well, spread them out, and use a preheated pan at 425°F.
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Published October 29, 2026.