Crispy Potato Wedges
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Whether you serve them with burgers, steak, or just snack on them straight from the pan, these crispy baked potato wedges are an easy go-to side dish when you need something everyone will eat.
If you’re after oven-baked potato wedges that are actually golden and crispy—not pale and soft like so many turn out—this recipe is for you. The trick is to quickly boil the potatoes first, just long enough to soften them and rough up the edges so they crisp up nicely in the oven. From there, you toss the wedges onto a sheet pan with a generous amount of olive oil and bake until golden with crackly edges. A little fresh rosemary adds nice flavor if you have some (or try thyme), but they’re just as good with salt and pepper alone.
These baked potato wedges are simple, satisfying, and go with just about everything. Serve them with steak, smash burgers, grilled chicken—or just eat them straight from the pan.
What You’ll Need To Make Crispy Potato Wedges
- Russet potatoes: They bake up crisp on the outside and fluffy inside—perfect for this recipe. Go with small ones so the wedges aren’t oversized.
- Salt: Used a few times—in the boiling water, on the baking sheet, and right before serving. This seasons both the interior and exterior of the potatoes.
- Extra-virgin olive oil: Adds flavor and helps the potatoes get golden and crisp.
- Freshly ground black pepper: Adds just a bit of subtle heat to the wedges.
- Chopped fresh rosemary: Adds an herby flavor that works well with potatoes—optional but so delicious.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Boil and rough up the potatoes. Bring 3 quarts of water to a boil in a large pot. Add the potato wedges and 2 teaspoons salt; boil for 6 to 7 minutes, then drain well in a colander. Holding the colander over the sink, gently shake it so the wedges flip and the surfaces get a little roughed up. This creates a slightly textured surface, which helps the wedges crisp up beautifully in the oven.
Step 2: Season and arrange on the pan. Pour 3 tablespoons of oil onto a large sheet pan. Add the potatoes, ¾ teaspoon salt, pepper, and rosemary (if using). Toss everything together right on the pan, then spread the wedges in a single layer, cut sides down.
Pro Tip: Skip the foil—the potatoes are likely to stick to it. Also, direct contact with the hot pan helps the potatoes crisp. Make sure the wedges aren’t crowded or overlapping.
Step 3: Bake until crisp and golden. Bake at 425°F for 15 to 20 minutes, or until golden on the bottom. Flip the wedges with a spatula (if the potatoes stick a bit, they’re not ready to turn. Wait another minute or two for easy release). Drizzle with the remaining 2 tablespoons of oil, and bake for another 15 to 20 minutes, or until crispy and browned all over.
Step 4: Serve hot. Sprinkle with more salt to taste and serve while hot. They’re wonderful as is, but for something a little extra, serve with your favorite dipping sauces—ketchup, red pepper sun-dried tomato aioli, ranch, or BBQ sauce. Enjoy!
More Easy Potato recipes You May Like
Crispy Baked Potato Wedges
Ingredients
- 2 pounds small russet potatoes, cut into wedges (see note)
- 2¾ teaspoons salt, divided, plus more to taste
- 5 tablespoons extra-virgin olive oil, divided
- ½ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh rosemary (optional)
Instructions
- Preheat the oven to 425°F (220°C) and set a rack in the middle position.
- In a large pot, bring 3 quarts (3 liters) of water to a boil. Add the potato wedges and 2 teaspoons of the salt. Boil for 6 to 7 minutes, then drain well in a colander. Holding the colander over the sink, gently shake it in a flipping motion so the potatoes turn and the surfaces get roughed up—this helps them crisp up in the oven. You’re not trying to break them, just scuff the edges a bit.
- Pour 3 tablespoons of the oil onto a large sheet pan. Add the potatoes directly to the pan, along with ¾ teaspoon salt, the pepper, and rosemary (if using). Avoid using foil, as the potatoes may stick. Toss everything together right on the pan, then arrange the wedges in a single layer, with one of the cut sides down.
- Bake for 15 to 20 minutes, or until golden on the bottom. Flip the potatoes with a spatula, drizzle with the remaining 2 tablespoons of oil, and return to the oven for another 15 to 20 minutes, or until deeply golden and crispy all over. (If they’re not quite there yet, don’t hesitate to give them a few extra minutes—ovens vary, and the goal is crisp edges and golden color.)
- Serve hot, sprinkled with more salt to taste.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Made these last night and they were a hit! Even my 7 year old, who doesn’t like potatoes, was begging for more!
This recipe is a keeper. These are by far the most successful oven-baked wedges I’ve ever made. They turned out great – soft on the inside, very nice and crispy on the outside. Thanks for another great recipe!
Hi Jen,
I made these potatoes twice this week!
Exactly spot on. So good, fluffy inside crispy outside…very satisfying and impossible to stop eating. hee hee
Best ever! Jenn you are amazing.
Hi Jenn,
Quick question- is there a difference between bringing the potatoes to a boil or as your recipe suggests, bringing just the water to a boil then adding the potatoes?
Thanks for clarifying!
Good question! Bringing the water to a boil before adding the potatoes gives you more control over the cooking time and helps avoid overcooking, which is especially helpful when you’re aiming for crisp edges like in this recipe.