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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.
More Easy Potato recipes You May Like
Crispy Baked Potato Wedges
A quick boil followed by high-heat roasting gives these potato wedges crispy edges and fluffy centers.
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
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Preheat the oven to 425°F (220°C) and set a rack in the middle position.
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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.
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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.
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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.)
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Serve hot, sprinkled with more salt to taste.
Notes
Note: Small russet potatoes work best for this recipe, so the wedges aren’t too large or unwieldy. To cut them, slice each potato in half lengthwise, then cut each half into 3 evenly sized wedges.
Nutrition Information
Calories: 330kcalCarbohydrates: 41gProtein: 5gFat: 17gSaturated Fat: 2gSodium: 567mgFiber: 3gSugar: 1g
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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