Crispy Baked Potato Wedges

Ingredients

• 2russet (baking) potatoes
• 8 g (1 tbsp)cornstarch
• 22.5 ml (1½ tbsp)oil
• 2.5 g (½ tsp)salt
• 1.5 g (½ tsp)garlic powder
• 0.6 g (¼ tsp)paprika
• 0.3 g (⅛ tsp)pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 230°C (450°F). Line a baking sheet with parchment paper or coat it with cooking spray, then set it aside.

2. 2

   Cut the potatoes

   Scrub the potatoes, halve them lengthways, then cut each half into wedges of similar size so they cook evenly.

3. 3

   Coat in cornstarch

   Put the wedges in a large bowl and toss them with the cornstarch.

4. 4

   Add oil and spices

   Pour in the olive oil and add the spices, tossing until the wedges are evenly coated.

5. 5

   Arrange on tray

   Spread the wedges over the prepared baking sheet in a single layer, leaving space between them.

6. 6

   Bake until crisp

   Bake for 35–40 minutes, turning the wedges about halfway through.

7. 7

   Season and serve

   Take the wedges out of the oven. Add extra salt if you like, then serve.

What are potato wedges?

Potato wedges are thick, lengthways-cut pieces of potato, commonly served as a side in American-style home cooking. This baked version uses russet potatoes, whose starchy texture suits a fluffy centre beneath a browned exterior.

Cornstarch, oil and a hot oven help create the crisp finish without deep-frying. The garlic powder, paprika and pepper add savoury seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 8g protein, 59g carbs, 11g fat.

Most of the carbohydrates come from the potatoes, while the oil supplies most of the fat; the potatoes also contribute a modest amount of protein. Pair a serving with a protein-rich main and vegetables or salad to make a more balanced plate.

Why russet potatoes work

Starchy potatoes: russets bake up soft inside and hold their wedge shape when cut thickly. Scrub the skins well, as the potatoes are not peeled.

The cornstarch coating

Dry coating: toss the wedges with cornstarch before adding the oil and spices. A light, even layer is the goal; excess powder can leave dry patches.

Oil and seasoning: coat the wedges evenly so the spices cling and the surfaces brown in the oven.

Cut evenly for even cooking

Similar wedges: aim for pieces of roughly the same thickness, particularly where the potato is widest. Small or thin pieces may finish sooner, so check them as the baking time approaches its end.

Give the wedges room

Single layer: leave gaps between the wedges on the baking sheet so their surfaces can brown rather than steam. If they do not fit without crowding, bake them in batches.

Check colour and softness

Midway turn: flip the wedges about halfway through the 35–40-minute bake to expose another side to the hot tray. The exact finish depends on their size and your oven.

Doneness: look for browned, crisp-looking edges and a tender centre. A thin knife should slide into the thickest part without much resistance.

What to serve with them

These wedges make a straightforward side for burgers, sandwiches or a main with vegetables. A dip can be served alongside, or add a fresh salad to bring a lighter contrast to the plate.

Recipe notes & tips

• Dry the potatoes after scrubbing if their surfaces are wet.
• Keep the wedges close in size so they finish at a similar time.
• Toss thoroughly after adding the cornstarch so it does not collect in clumps.
• Arrange the wedges with space between them rather than piling them up.
• Turn the wedges carefully around the halfway point to help them brown on more than one side.
• Taste before adding extra salt at the table.

Variations

• Smoky seasoning: replace the paprika with smoked paprika for a deeper smoky flavour.
• Herb finish: scatter chopped fresh parsley over the wedges just before serving.
• Chilli kick: add a pinch of chilli powder with the other spices.
• Cheesy topping: finish the hot wedges with a little finely grated cheese.
• Dipping sauce: serve with a small bowl of ketchup, mayonnaise or another favourite dip.

Common mistakes to avoid

• Uneven cuts: thick and thin pieces cook at different rates, so aim for wedges of similar size.
• Crowded tray: wedges pressed together steam instead of browning well; use another tray or bake in batches.
• Cornstarch clumps: toss the potatoes thoroughly before adding the oil so the coating spreads evenly.
• Too little turning: skipping the halfway flip can leave one side less browned; turn the wedges during baking.
• Assuming the timer is exact: check the thickest wedge for tenderness and give the tray more time if needed.

How to store

Refrigerate leftover wedges in a covered container for up to 3 days. Reheat in a hot oven or air fryer until warmed through and crisp again; microwaving tends to soften the exterior.

Frequently asked questions