Super Crispy Potato Wedges

One simple trick is the key to super crispy potato wedges, baked to golden perfection with tasty spices.

Crispy potato wedges on a light blue ceramic place with a side of ketchup.


Sunlight hitting a plate of godlen, crispy potato wedges with flaky sea salt.

What you’ll need to make these crispy potato wedges

Luckily you don’t need much to make these crispy potato wedges- and the ingredients are so common that you might even have everything you need already!

A small, light blue ceramic bowl filled with salt, black pepper, smoked paprika and garlic powder.

You’ll need russet potatoes and a neutral vegetable oil such as sunflower seed oil or avocado oil. You’ll also need the following spices:

  • salt
  • black pepper
  • smoked paprika
  • garlic powder

Feel free to experiment with other spices and herbs!

A blue and white striped serving bowl filled with russet potatoes on a marble countertop.

What kind of potatoes are best to use?

Although I prefer to use Yukon Gold or red potatoes for recipes such as my Browned Butter & Herb Mashed Potatoes, I find that russet potatoes are the perfect size and texture to use for these crispy potato wedges. I like to peel them, but if you prefer you can leave the skins on them for a rustic touch.

A light grey ceramic bowl filled with potato wedges soaking in water.

The secret to the crispiest baked potato wedges is to soak them in water!

The secret to the crisp texture of these potato wedges is soaking them in water for several minutes before baking. It draws out excess starch, making them more rigid and helping them to crisp up beautifully.

Potato slices on a clean kitchen towel.

Luckily this doesn’t require too much extra planning, about 30 minutes does the trick. When you drain them you’ll be able to see quite a bit of the starch that has been drawn out settled at the bottom of the bowl.

Then just make sure to pat them dry them very thoroughly before tossing them with the oil and spice mixture.

Potato wedges in a light grey ceramic bowl tossed with oil and spices.

Tips and tricks for the crispiest potatoes ever!

  • Make sure to dry the potatoes thoroughly after soaking and draining. It’s worth it to give each potato wedge a pat down individually to make sure that there is no excess moisture left. If there is water left on the potatoes it could create steam in the oven which will make it difficult for a golden crust to form.
  • Space the potato wedges apart evenly on the baking sheet; don’t overcrowd them and use two sheet pans if necessary. Leaving adequate space between each piece is important because if they are packed together, they will end up steaming instead of roasting up nice and crisp. 
  • I like to roast the potatoes directly on the baking sheet, meaning without a layer of parchment paper or aluminum foil. In my experience the potatoes cook up crispier when they come in direct contact with the hot metal pan.
Seasoned potato slices on a gold corrugated baking sheet before baking.

One last tip- don’t forget to flip them about halfway through baking so that both sides crisp up evenly!

Crispy golden potato wedges on a gold baking sheet.

If you love potatoes, check out my other potato recipes!

Crispy potato wedges on a light blue ceramic plate and a side of ketchup.

If you make these Crispy Potato Wedges, leave a comment and rating below, 
and share it on Instagram with #LePetitEats!

5 from 1 vote

Super Crispy Potato Wedges

One simple trick is the key to super crispy potato wedges, baked to golden perfection with tasty spices.

Course Appetizer, Side Dish
Cuisine American
Keyword potato, potatoes
Prep Time 10 minutes
Cook Time 30 minutes
Soaking time 30 minutes
Servings 4
Calories 142 kcal
Author Denisse


  • 4 russet potatoes peeled and sliced vertically into wedges
  • 1 tablespoon vegetable oil such as avocado or sunflower seed oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika


  1. Preheat the oven to 425 degrees F. Place the peeled and sliced potatoes in bowl of cold water and soak for 30 minutes. Drain and rinse; then pat dry thoroughly.
  2. Combine the garlic powder, salt, pepper and paprika in a small bowl.
  3. Toss dried potato wedges with the oil and spices.
  4. Space potato wedges evenly among 1 or 2 baking sheets, taking care not to overcrowd and leaving a bit of space between each one (potatoes should not be touching).
  5. Bake for 20-30 minutes or until potatoes are golden and crispy, flipping once about halfway through.

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