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!
PrintUltra 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.
Elizabeth McMichen
These look amazing! I can’t wait to try them this weekend with a yummy veggie burger. I like to sprinkle a little smoked paprika or chili powder in the seasoning mix for a nice kick.
Kate
That sounds tempting, Elizabeth. Thanks for sharing! Let me know what you think when you try them. Unless you did already, what did you think?!
Carissa Nelson
Good to know! I’ve seen that soaking tip but skipped it out of laziness, so good to know that’s what makes all the difference! Yay for crispiness!
Kate
It does! Crispy is the way to go, for sure.
Greg Ward
I go a step farther and boil the potato wedges for about 5-8min, this helps release more starch and ensures that they are light and fluffy in the middle. After boiled I spread them on a kitchen towel and pat them dry. Then proceed with seasoning.
Greg Ward
I take it even farther then soak, I boil them, and they come out light and fluffy in the middle every time. Pat dry after boiling then season away.
Vikki Waters
Would I get the same results with sweet potatoes?
Kathryn
I’m just about to try using sweet potatoes, I’ll let you know how they turn out :D
Kate
Please do!
Kate
Hey Vikki, I’m really not sure! I will have to try this technique on sweet potato fries soon. I usually mix a little corn starch or arrowroot starch along with the olive oil and salt to make my sweet potato fries more crispy, but they don’t turn out THIS crispy. Please let me know if you give the hot water soak technique a try!
Dawn
Does this method work to make awesome sweet potato fries too?
Kate
Hi Dawn, I’m really not sure! I will have to try this technique on sweet potato fries soon. I usually mix a little corn starch or arrowroot starch along with the olive oil and salt to make my sweet potato fries more crispy, but they don’t turn out THIS crispy. Please let me know if you give the hot water soak technique a try!
Christine stanbury
Hi, I enjoy your posts and have made several of your recipes. Thanks! I take cooking classes here in Mississauga through loblaws. One of our cooks recommended using foil lined baking sheets for maximum crispiness. Parchment tends to steam ….you might want to try that to see if it’s even more crispy. The cooks name is Patricia Moynihan….she’s one of my favourite chefs….she did recipe development with Kraft for 15 years and currently does recipe development for food land Ontario….plus she does food styling….I take her advice seriously.
Kate
Thanks Christine! Sounds like Patricia is a great resource. I rarely use aluminum foil because I try to avoid aluminum exposure in food, and I’m always afraid of my food sticking to it!
Christine stanbury
Good point about the aluminum. Will do some research on the side effects. It can be sprayed so food doesn’t stick and there is non stick foil on the market…a little pricey though.
I’m so lucky to have the resources through loblaws cooking classes. Some classes even have the presence of the in store dietitian.
I’m going to try your crispy wedges. Thanks for being so inspirational.
Meredith
These were great!! Turned out very crispy!
Antonia Z
Aha! You have finally caught up to the way I adapted my Mom’s recipe for classic Greek roast potatoes! :-) Now, go all the way with some dried oregano plus thyme (the latter is optional) and a squirt of lemon at the end.
Kate
Sounds delicious! Thanks for the comment and review, Antonia.
Deb
When drizzling on the olive oil, I tend to use too much to get the potatoes covered. So I put the potatoes, or any veggies, in a plastic bag, drizzle the olive oil then shake them up. (I come home from the market with a couple of extra plastic produce bags and save them for this purpose).
Kate
Great tip! Thank you, Deb for sharing.
Sarah
Yes! So excited to try this! I also am wondering if it will work with sweet potatoes? Maybe do another sweet potato fry recipie! Also, while you are focusing on adding “staples” to your blog can I request a good veggie broth / stock recipie? I usually cook my grains in stock and would love a homemade option and your blog is my go to for consistent, yummy recipes :)
Kate
Hey Sarah, I’m hoping to try the soaking method with sweet potatoes soon but haven’t had a chance yet! I’ll add veggie broth to my recipe list. Thank you for your kind words. :)
Paula
Wonderful! I live in Guatemala and Russets are imported. I like to use locally grown produce so did regular white potatoes. The soak in hot water appears to be the trick, because they came out crispy and delicious (also with a bit of coriander and ginger as my diet doesn’t allow garlic or onion). Received your cookbook as a gift before I left the states and love your recipes.
Kate
Thank you, Paula!
Brittany Audra @ Audra's Appetite
Can’t get over how crispy these look! My homemade baked fries have never turned out that crispy…so I’m looking forward to trying this method with soaking them in the hot water first!
Kate
Let me know what you think of them!
Ashley
These taste great
Kate
Thank you, Ashley!
Sid Sharma
Thanks Kate!!!! :) The potato wedges turned out great. I also sprinked home rosemary leaves on the potatoes, and the potatoes turned out really tasty. Thanks for letting us in on the trick of soaking the potatoes in hot water for 10 minutes prior to baking.
Gracie gallo
You could also par-boil potatoes before baking to achieve crusty outside and fluffy in
Kate
Oh, that does sound tasty Sid. Thanks for sharing! If you would want to leave a star review, I would appreciate it.
Julie Driscoll
These were very good dipped in your Sunshine salad dressing – yum! I used only 1 potato and tried to adjust the rest of the recipe. Also, I cut the potato into 16 wedges instead of 8, so there were relatively thin slices. I spread it evenly on a baking sheet and baked for 20 mins, turned them over and baked another 25 mins and they were a littled browned and some edges were crisp. But not all that crisp. I might have used too much olive oil.
Kate
Oh, I will have to try that!
Tejal Choksi
I have used a similar recipe in the past. However it recommends placing the potato wedges in chilled water instead of hot water. Do you know how the water temperature affects the potatoes?
Kate
You know, I’m not really sure. I adapted this technique from America’s Test Kitchen—my hunch would be that maybe using cold water requires a longer soak than hot water? I see a lot of French fry recipes that recommend soaking fries in cold water for several hours, and these fries only need 10 minutes in hot water.
Carrie Esper
I made these last night, and they were a hit!! I thought that the recipe might have had too much seasoning, but it was perfect. They are worth the extra time to soak and bake them. I will definitely be making them again. My favorites were the smaller wedges that were on the edge of the pan, so next time I may make my wedges a little smaller. Great recipe!
Kate
I’m glad you thought it was perfect! Thank you, for your review.
Courtney
Thanks, Kate! I sent these to my husband to make for dinner and they were incredible! I’ve never been successful with getting a satisfying crunch on oven baked fries – this method was perfect! We’ll be making again and again.
Kate
Yes, love that! Thank you, Courtney.
Ciarra
I know the recipe say Russet potatoes but do you think these would work with smaller red potatoes?
We have a lot in our pantry that need to be used up.
Kate
Hey Ciarra, it might be worth a shot! Potatoes vary considerably in starch content and texture, so I can’t say for sure. Please let me know how they turn out if you give them a try!
Shannon Albers
I love your recipes and getting your emails in my inbox, but was so disappointed today when I saw you reference the “Dirty Dozen”. The crops listed in the “Dirty Dozen” are actually clean and organic produce is not free of pesticides. The pesticide levels on the “Dirty Dozen” are very low and organic growers often use more harmful pesticides because they are not allowed to use some products conventional growers use. But that is a whole other topic. I don’t want your readers believing this misperception. For more information, read: https://vitals.lifehacker.com/why-you-shouldnt-buy-organic-based-on-the-dirty-dozen-1689190822 or check out https://www.acsh.org/news/2017/04/17/dont-believe-everything-you-read-ewg-about-pesticides-food-11150.
Kate
Hi Shannon, thank you for this information. It’s the first I’ve heard of it. I’m honestly, sincerely trying to provide the best resources to my visitors that I can, and I am very sensitive to implying that any whole foods are “bad” for any reason. All my best.
Rebecca
I love potatoes so I definitely need to try these! Thanks for sharing these tips :)
Kate
You’re welcome!
Suzette Stokes
Kate! These crispy baked potato wedges are the new food love of my life! Seriously! They are better than any deep fried french fries or oven baked fries I’ve ever had. Soaking the potatoes in hot water is the secret of all secrets in achieving the perfect crispiness on the outside while keeping the insides soft…exactly what everyone wants in a french fry. I used avocado oil, which has a high smoking point and they were to die for! Thanks for all of your wonderful recipes. Love your blog :)
Kate
New food love, that’s great! You’re welcome. Thanks for the review, Suzette!
Marisa D
Another delicious recipe!!! The potato wedges were amazing – crisp on the outside and the spices were perfect!!! Will definitely make this one very often.
Thanks Kate
Kate
Great! Thank you, Marisa.
Keny Gumbs
These look absolutely delicious. I love potato wedges but the only time I eat them is at KFC so I’m going to ask my wife to try this out next time we have a barbecue. Probably on the weekend. The cheese variation sounds awesome too.
Kate
I highly recommend these over KFC :) Thanks for the review!
Jahnyiah Gumbs
Yes, homemade is always best.
You’re welcome.
Ann
I do these with fresh garlic and rosemary. They’re yummy!
Kate
That sounds delicious, Ann! Thanks for sharing.
Janet
Loved these. Made them last night for dinner. We were in such a hurry to eat them that I forgot to top them with the parsley. Probably the best fries I’ve made. Looking forward to making them again. Thanks.
Kate
That’s wonderful, Janet! Thank you, for your review.
Joan Marion
Made these last night for dinner. Wasn’t able to bake as long as I wanted to, impatient hubby. It is difficult for him to give a compliment, so what he said that McDonalds should sell them and customers would come running. I take that as a compliment and so should you, it was, after all, your recipe. Thanks, loved them!
Kate
I’m glad they were good enough for him to compliment! Thank you, Joan. I appreciate it!
Aleeha
Omg, these look absolutely delicious! Will definitely have to try making these!
Aleeha xXx
Kate
I would love to hear what you think and how they turn out for you, Aleeha!
Susan
FABULOUS. I have never achieved such crispy exterior but creamy interior as these bad boys! And though I had concerns about the generosities of the powders, they were needed and great.
So now that I know how good they are, I may need to double the batch. Any feedback on how that turns out? I’m thinking two baking sheets, rotating them when I turn the potatoes? Convection or regular bake?
They’re just too good not to share, or at least have a bunch. :o)
Kate
Yes, if you double make sure they have enough room on the baking sheet so use a second and stick with everything else in the recipe(doubling as needed, of course)! Thank you, Susan for sharing.
Henriette
Soaking them in water sure is a great trick! When I’m in a hurry I remove the extra starch by patting the wedges dry with a paper towel and it makes them extra crispy too!
Kate
I’m glad you thought so, Henriette!
Sheila
Just made these! So very good, fluffy inside and crispy out. Served w/a ketchup and Sriracha mix. Delicious!
Kate
Sounds like a great combination, Sheila!
Sarah Rosenblatt
omg, these really were SO CRISPY! Amazing, thanks for the recipe!
Kate
Hooray! I’m glad they turned out perfect. I appreciate the review, Sarah.
Kim Godawa
These are the tastiest, crispiest potatoes I’ve ever made! We ate them up before I remembered you wanted a picture :)
I frequently bake sweet potatoes, rutabaga, and other root vegetables in the oven in this way. Would soaking the sweet potatoes make them crispy also? I wonder if that has been tried…
Thank you for all of the creative recipes. It makes cooking so much more enjoyable!
Kate
Thank you, Kim! Delighted to hear it. I haven’t had a chance yet to try soaking sweet potatoes or other root vegetables before roasting, but I think it’s worth a shot. Please let me know if you try!
Riddhima Nair
Thanks for sharing this yummy recipe.
Kate
You’re welcome!
Kate Oren
O M to the G!! So crispy and yummy!
This is suppose to feed 6 people? My 12 yr old and I just ate them all. I made your sunshine dressing and dipped a few, which was delicious as well. By the delicious on their own. I was going to add cheese to a few but never got that far. Gone before I had the chance.
Another amazing delicious superb recipe.
Just got your cookbook and have many pages marked to try.
Kate
Ha! I love that you two ate them all. It’s really easy to! Thank you, for your support. I really appreciate it, Kate.
Brenda
Best Fries Ever! I added some grated parmesan before baking. So good. Thank you!!
Kate
Oh, delicious! Thank you, Brenda.
Madeline
Someone asked if you could make these with smaller new potatoes. I did and they were delicious! I imagine they’d be even better with the russets, but they were well-seasoned and very tasty. Will make them with russets in the future!
Kate
Great! Thank you for sharing.
Jennifer
My husband made these the other day and only used around 1 tablespoon of oil and they still turned out really crispy in case others want to cut back a little on the oil. We are looking forward to making this recipe time and time again with experimenting with other blends of seasonings and spices.
Kate
Thank you, Jennifer for sharing! I appreciate it.
Richa Raj Singh
Mouth warning click .. Awesome share
Kate
Thank you!
Tim Lebsack
I’ve made these potato wedges twice, so far. They were a big hit each time. I learned to use similar sized potatoes after the first batch and I used the salad spinner to aid drying on the second batch. I tend to experiment with the coating spices. Next time I’m going to only quarter-cut the potatoes before baking (for big eaters).
Thank You!!! from Dallas.
Tim L.
Kate
You’re welcome! Thanks for commenting and reviewing, Tim.
Sarah
I have tried this recipe a few times and I’m never going back to my old recipe. It’s yielded great results and I’ve had compliments from anyone who’s tried them!
Kate
Great to hear, Sarah! If you would want to leave a star review, I would really appreciate it.
Bailey
So good! I will continue using the soaking tip so I can keep having crispy fries
Kate
It’s the key for sure! Thanks for your review.
Lena Savoka
So about the sweet potatoes …?
Kate
Check out my sweet potato fries recipe! https://cookieandkate.com/2010/baked-sweet-potato-fries/
Kate
soaking works amazingly for sweet potato fries! a cold water soak in the fridge for an hour does wonders!
ps love this recipe, always make my wedges like this with maybe a dash of rosemary or something to add a slight earthiness. yum. thanks for sharing!
Iona
Can I do this with halved nugget potatoes you think?
Kate
Russet really works best here to get crispy as you want the potato inside touching the pan to get crispy. I would quarter them still, but you would likely need to adjust cooking time slightly for the smaller size.
Alison
These are amazing! I have made these a few times now, including for friends, and they are devoured each time. So yummy – thank you!!
Kate
Love that! Thank you, Alison.
Heather
I’ve made these three times now, and just with whatever potatoes I had on hand, and they were ultra crispy and ultra delicious each time! I’ve never made such successful potato wedges before. Thank you for these great tips and simple method
Kate
Hooray! You’re very welcome, Heather. Thanks for your review!
Ally
These are SO GOOD. My husband and I both agreed these need to be made regularly in our house. Thank you for all the work you put into making such delicious recipes. We are grateful recipients :D.
Kate
Yes! Win. Thanks so much, Ally. I appreciate the star review.
Stephanie
Best recipe!!
I put cajun seasoning instead of garlic and onion powder (bc i didnt have it). So Good!! Thank you Kate!
Kate
Thanks for sharing, Stephanie!
Kathy
Delicious! If you have teens double (or triple) the recipe. Best falafels I have ever made.
Kate
Thanks for sharing, Kathy! I’m glad its a hit with your family.
Kaitlyn O'Rourke
Oh my goodness! I’ve never had fries or wedges turn out in the oven. They’re always soggy and dense and disappointing. These were perfect! Will definitely be on the menu rotation.
Kate
I’m happy to hear that, Kaitlyn. Thanks for taking the time to comment and review!
David Archuleta
30 minutes baking before flipping wedges was too long. They turned out too crispy and dried out.
Kate
Hi David! I’m sorry to hear that. I didn’t have the experience. Did you cut them thick enough? This thickness matters.
Eman
I’m going to make it today…. And I’m sure it’s delicious and what I really need…
I like that you put the potatoes in hot water first…. Thank you for sharing
Kate
You’re welcome, Eman!
Johnny English Strikes Again
Good blog post. I definitely love this website. Keep writing!
Kate
Thank you!
Gianna B
These are perfection! In Australia we eat potato wedges dipped in sour cream and sweet chili sauce. If you’ve never tried it I highly recommend it, it’s like a national staple! Also, some smoked paprika added with the other spices is a must! I’ve tried so many wedges recipes but this is definitely the best. Soaking the wedges first is a game changer! I boil water in my kettle and then mix it with a bit of cold water to get the perfect temp, because as you mentioned in the post using hot water from the tap is a bit icky.
Kate
Sounds delicious, Gianna! Thanks for sharing.
Dawn
These are great! Thank you for a great recipe. A note on salting the potatoes: I used two smaller pans and added salt only at the end to one pan to promote crisping. That tray was indeed crispier, but the interior texture of the potatoes that were salted earlier was exceptional. My tasters could tell the difference but did not have a clear preference and thought the difference seemed like it was due to different brands of russet potatoes.
Kate
Thanks for sharing, Dawn!
Jeff McKillop
Superb recipe! Placing wedges in water made all the difference! Used these wedges for poutine using a Demi glacé as the sauce. It was awesome. Thanks so much!
Kate
Thanks for your review, Jeff!
Lea
I made these for dinner tonight. It was a fun, easy one to make with my 13 year old daughter. Even my picky husband loved them and asked me to make them more often! Thanks for sharing!
Kate
That’s fun! Making this with your daughter. Thanks for sharing, Lea.
Karen Hopley
Kate,
Can this recipe use Yukon Golds? Or does Russett taste better for this? Please advise! And thank you!
Kate
Hi Karen, you could try Yukon Golds (they are more starchy) but I believe Russets will produce the best results.
Glory
The family was having a serious craving for poutine, but I really wasn’t in the mood for deep frying a huge batch of fries. I am a fan of potato wedges, so found this recipe.
I did use non-stick aluminum foil and oiled and seasoned the wedges in a gallon zip-lock bag before arranging on the sheet. My stove unfortunately gets a bit psychotic at 400 degrees, so extended the bake time and did them at 380 and kept a close eye on them.
What can I say? Simply lovely! The seasoned wedges added another layer of flavor and complexity to an admittedly comfort food dish, but since the potatoes are the base of the poutine covered with that glorious gravy and cheese curds, hard to go wrong! This is definitely the way I will make the dish from now on.
Kate
Great to hear, Glory! Thanks so much for your review.
Natalie
These are amazing! I told all my friends about the soaking in water trick.
I made them twice, first following the instructions, and they were great. The second time I cut them into narrower slices, thinking they’d be crispier… but those ones weren’t as satisfying.
Thanks for another great recipe!
Kate
Soaking works! Thanks for your comment, Natalie.
Miranda Burdette
Would this work with red potatoes?
Kate
Russet really works best here, Miranda. :)
Greg Ward
I go a step farther and boil the potato wedges for about 5-8min, this helps release more starch and ensures that they are light and fluffy in the middle. After boiled I spread them on a kitchen towel and pat them dry. Then proceed with seasoning.
Kate
Thanks for sharing your version, Greg!
Cheryl
These wedges are so good and that tip about soaking them made them really crispy. I tossed them in a bowl before cooking and I used the leftover oil mix in a salad. I’ll never make wedges any other way from now on!
Margaret Schoppel
WOW! I tried these last night. I baked them at 375 because I don’t like to use 400. (I didn’t have to leave them in the oven any longer) Put some finely grated cheese on them and baked for 5min more and topped them with chopped green onion. They were fantastic with our chili
Thanks SO much for an awesome recipe!
Kate
Thank you for sharing, Margaret!
Shannon B McCray
Im trying these tonight with copycat kfc chicken…I’ll let you know how they turn out. Chicken is soaking in the buttermilk right now, wedges are soaking in the water. Do you recommend convection bake or just regular?
Kate
I did this regular.
NaplesFoodGirl
Fabulous!
Kate
Thank you!
Janis
I have made this recipe twice this week and they are delicious!! The first time, added crumbled bacon, melted cheese to make a “healthier” version of potato skins. My 19 year old son was very happy!! Tonight we made them as the chips in fish ‘n chips! Thank you…easy and delicious! I’ll post a photo on Instagram (dajanis) cheers! :)
Kate
That is a great idea, Janis! Thanks so much for your review.
Ernie
I’ll need a little practice but first try were delicious.
Kate
Thanks for sharing, Ernie!
Samantha
Is there a nutrition label for this recipe?
Kate
Hi Samantha! It’s below the notes section of the recipe. You need to click to expand and make sure you enable your cookies as it is a plug-in. I hope this helps!
Jason Colford
Wow, kids loved them , I paired them with some apple juice boxes and cheese stringers. Best ever.
Kate
Great snack for the kids! Thank you for sharing, Jason.
Alice
Made these last week and they were amazing! So crispy and love the hint of onion and garlic. Could I do sweet potatoes the same way?
Alice
I should add that I’ve seen your sweet potato fries recipe but I was hoping to make wedges over fries
Kate
I have a crispy sweet potato recipe! You’re in luck. Check it out here: https://cookieandkate.com/2018/baked-sweet-potato-fries/
Lauryn
Has anyone used hot tap water even tho it says not to? So excited to make these!
Kate
I used hot water from the tap. I think it depends on your water source.
Sarah
I don’t usually do this but I’m hopping on to the comments because these wedges are AmaZiNg!! Seriously easy, a crowd pleaser for our family, yummmmmy!! Thanks for the recipe idea!
ps I have also tried spicing the wedges with a pouch of onion soup mix and the same ratio of oil you recommend. Perfection. Especially the little toasted onion bits that crust the wedges….mmmmmm
And we like to dip ours in a Thai sweet chilli sauce.
Thanks again!
Kate
I’m happy you loved them! Thanks for sharing how you served them.
Denise Caban
Made these to go with fish on Good Friday. They were amazing.
Kate
Happy to hear that, Denise!
Licious Coupons
can i use normal vegetable oil instead of Olive oil?
Kate
I don’t prefer vegetable, but it would likely work. The nutritional value will change if doing so.
Jim Balas
I made these to go with a london broil that I made for mothers day dinner for my wife. They were fantastic. Thanks for the recipe.
Kate
You’re welcome! Thank you, Jim.
Tarah Traut
Followed it to a “T”. Very good fries and fairly quick (compared to home beer battered fries) to make, easy clean up. I’ve come back to this recipe probably 6 times now.
The last time I made them into garlic fries, I added 4-6 cloves of fresh minced garlic a handful of grated fresh Parmesan and some chopped fresh parsley
Kate
Thanks for sharing, Tarah!
Kim Murphy
Very Good! I put Old Bay Seasoning on as well. A big hit with my kids. Thank you!
Kate
You’re welcome, Kim!
Monika
Recipe was perfect . I subbed Avocado oil and went perfect ! Thank you
Kate
You’re welcome, Monika!
Abby
Hi Kate! I love all of your recipes. I’m wondering – do you have a good ketchup recipe?
Kate
Hi Abby, I don’t have a ketchup recipe, sorry!
Meg
These are my new favorite fries! Thanks for all of your hard work.
Kate
You’re welcome, Meg!
Robin
I’m using your recipe, and my crinkle cutter tonight. Sounds delicious with seared scallops and slaw.
Kate
Thank you for sharing, Robin!
Robin
Baked per instructions. Excsopt use a crinkle slicer. Delicious!
Kate
Thanks for sharing, Robin!
Rhonda
I made the for the 4th. They were yummy and easy to make. Thanks.
Kate
You’re welcome, Rhonda!
Angela MacWilliams
Making them as we speak. They are in the soaking processes right now! Will update when dinner is over!
Kate
What did you think, Angela?
The Galloping Gourmet
Made these tonight to go with some fish. Maybe a bit long on the baking time though, but still came out ok for the first try.
Kate
I’m sorry you didn’t love them! Thank you for your feedback.
Nancy Jacobson
Kate, I will never do my fries any other way again. I have done them in the oven for years but the extra step of soaking in hot water made these so-o-o great..
Next time I will try them with your cheater’s aioli.
Kate
That’s what I love to hear! Thank you for sharing, Nancy. I appreciate your review.
TFlattery
Made them on holiday but used paprika instead, as had limited spices in our property. Yummy. I will always use the hot water trick in future as that made them so more crispy than usual. Thanks!
Kate
You’re welcome! Thank you for your review.
alan goodman
second time I am making these, first time was a hit! Very simple and tasty, and my son (a french fry critic) gave ’em a big thumbs up! No leftovers is the big test, and there were none the first time…anticipating an encore performance. Serving them with some grilled chorizo tonight, your wedges instead of patatas bravas…
thanks!
alan
Jennifer
Yes! It works great. Finally, my wedge fries didn’t taste gummy and under cooked.
Stu Marks
Yes, these were very good.
Your “secret tip” of the water soak (which I do for my shredded hash browns) proved a great idea and had me kicking myself for not trying that years ago. I could tell by the turning over point after 30 minutes in the oven that the wedges were already forming a nice surface crust.
And, like your experience, they needed just a little more time in the oven. We were making these to accompany our home made Friday Night Pizza so the oven was already populated with our pizza at 500 degrees, way too hot for root veggie wedges. So we were using our Oster toaster oven. Your wedges turned out perfect with simply killing the heat and leaving them in the closed toaster oven.
Dipping them in Heinz Ketchup was the perfect side dish for our Friday Pizza and Movie Night.
Thank you, thank you. We truly enjoyed your wedges and will do that again soon. And like ELIZABETH’s comment suggested here, we too like to “mess with” your recipe by adding smoked paprika.
Helper tip: I would change the process to toss in the bowl instead of the rimmed cookie sheet. Or did I miss something?
Kate
Thanks so much for sharing, Stu! You can toss how you see fit if you like!
Janis
Hi Kate! I really BUTCHERED the recipe, it took me not 1 but 2 hours, I used aluminium baking foil (I think that’s me following wrong? what do you put below the potatoes when cooking?) and when I tried to flip potatoes, they failed to flip and were already stuck to the aluminum foil. :( Plus, I think I overshot olive oil and a lot of potatoes came out nastily oiled. Basically for me they came out 1.5/5 stars vs 3.5/5 result which is baseline I get when I bake potato wedges w/o anything (simply cut them up, no nothing, bake, never flip).
I trust your recipe can be better than bare potatoes so I need to know 1)what do you put below them when cooking? 2)how much olive oil, exactly, if I bake 1kg of potatoes? 3)how do you spread / pour the olive oil? On potatoes or below them? 4)Do I flip them exactly at 1/2 overall baking time spent or faster / later?
Thank you! :)
Kate
Oh no! Yes, aluminum foil can change it, for sure. You want to use parchment paper on a baking sheet. You only want 3 tbs per 2 pounds of potatoes. Yes, flip them halfway through. But, if you feel like your oven cooks hot, try to shorten the time of cooking some.
Aisa Delange
I’m looking for a healthy potato option to serve for my grandkids this Sunday. These look yummy!
Amberleigh
I just found your website about a week ago when I was looking for gluten-free vegetarian recipes for family dinner- usually a difficult quest that makes meal planning take hours and feel exhausting. Meal planning this week has been a breeze thanks to you! I have used one of your recipes six nights in a row now and I am just over the moon with how easy they have been to find and follow. You have made it really easy to get nutritionally balanced, varied, interesting, delicious, filling meals that aren’t complicated or stressful to make, and don’t require outrageous ingredient hunting.
We’re having friends over tonight and I am planning to make your spicy sweet potato and black bean burgers! I realized this morning that I hadn’t planned any side recipes, so I hopped online to find a good potato wedges recipe. I read through this one, (my first Google search result) went to book mark it, and *then* realized it was yours! I actually said out loud “Of COURSE it’s Cookie and Kate!”
I just wanted to share with you my extreme gratitude for the fun and ease you’ve brought to my kitchen this week. I can’t wait to snag a copy of your cookbook!
Kate
Thank you for your comment! I’m happy you have been enjoying the blog so much.
Vicki C
My husband has been after me for years to make roasted potatoes – but the times that I tried, they never came out good. Well, I made these this past Sunday – and WOW!! They are out of this world. I will definitely be making these again.
Kate
I’m happy these were a hit, Vicki!
Deb
Thanks for great recipe. You got me back on the homemade fry train and my grandson is loving it.
Kate
You’re welcome, Deb!
Jonathan Bell
Great the first time. Second time I went rogue and coated them with a mix of flour, cornflour, Cajun seasoning and extra smoked paprika… they came out spicy and [slightly more] delicious.
Kate
Thank you for sharing!
Sue
Made these for dinner. DELICIOUS! I chopped up some leftovers for breakfast ! Yum. Hubby loved them .
Kate
Wonderful, Sue!
Hananja
Delicious! I mixed up the oil and spice in the baking sheet and then added the wedges to ensure better coverage. Will be making them again soon!
Ally
These are the best! This is my go-to recipe for French fries! So good.
Kate
Fantastic! Thank you for sharing, Ally.
Cletus Stufflewanger
I found using a cast iron pan helps with the crispy-nessedness. These are outstanding! I like sprinkling with Parmesan prior to baking.
dennie
So in the pictures of the potatoes cut up on the sheet pan it looks like you pour oil on the raw potatoes but this is not mentioned in the recipe. Is the oil to be used like one would do with roasted veggies?
Kate
Hi Dennie! See step 4 :) I hope this helps!