Extra Crispy Oven-Baked Potato Wedges
Extra crispy oven baked potato wedges are golden on the outside, fluffy in the middle and surprisingly easy to make. The secret is drying the potatoes well and coating them with a light layer of cornstarch before baking.
Why You’ll Love This Recipe
- Extra crispy without deep frying
- Simple pantry ingredients
- Perfect for BBQs and easy dinners
- Golden outside and fluffy inside
Ingredient Notes
Potatoes: Use a firm all-purpose potato and cut the wedges evenly.
Cornstarch: Helps create a dry, crisp coating on the outside.
Oil: Just enough to help the wedges brown without making them greasy.
Paprika and garlic: Add color and savory flavor.
How to Make Extra Crispy Oven-Baked Potato Wedges
1. Prepare the Potatoes
Wash the potatoes well and cut them into evenly sized wedges.
2. Dry Thoroughly
Pat the wedges completely dry with paper towel. Removing excess moisture is important for crisping.
3. Add the Cornstarch
Place the potatoes in a large bowl and toss with the cornstarch until lightly coated.
4. Season
Add the oil, paprika, garlic powder, salt, black pepper and onion powder if using. Toss until evenly coated.
5. Bake
Arrange the wedges in a single layer on a large baking sheet, leaving space between them.
Bake at 425°F / 220°C for 35–45 minutes, flipping once halfway through, until deeply golden and crisp.
6. Serve
Sprinkle with fresh parsley if desired and serve hot.
Tips
- Dry the potatoes very well before seasoning.
- Don’t overcrowd the baking sheet.
- Keep the wedges similar in size so they cook evenly.
- Flip once halfway through for even browning.
Serving Suggestions
Serve with burgers, grilled chicken, pork skewers, sandwiches or your favorite dipping sauce.
Storage
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture.
Extra Crispy Oven-Baked Potato Wedges
Course: Side Dishes6
servings15
minutes40
minutes210
kcal55
minutesGolden oven-baked potato wedges made extra crisp with cornstarch, paprika and garlic.
Ingredients
For the potato wedges
1 kg potatoes, cut into wedges
1 tbsp cornstarch
2 tbsp olive oil or avocado oil
1 tsp paprika
3/4 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder, optional
For serving
fresh parsley, chopped, optional
Directions
- Prepare the Potatoes
- Wash the potatoes well and cut them into evenly sized wedges.
- Dry Thoroughly
- Pat the potato wedges completely dry with paper towel.
- Coat with Cornstarch
- Place the potatoes in a large bowl and toss with the cornstarch until lightly coated.
- Season
- Add the oil, paprika, garlic powder, salt, black pepper and onion powder if using. Toss until evenly coated.
- Bake
- Arrange the wedges in a single layer on a large baking sheet without overlapping. Bake at 425°F / 220°C for 35–45 minutes, flipping once halfway through, until deeply golden and crisp.
- Serve
- Sprinkle with fresh parsley if desired and serve hot.
Notes
- Drying the potatoes thoroughly is one of the most important steps for getting a crisp exterior.
- Use a large baking sheet so the wedges have enough space to roast rather than steam.
- Flip the wedges once halfway through baking for more even browning.
- For the crispiest result, serve immediately after baking.
