Description

These Extra Crispy Potato Wedges are the ultimate side dish — golden brown, crunchy on the outside, and soft and fluffy on the inside. They’re seasoned to perfection with herbs and spices, then baked (or air-fried) until irresistibly crisp.

Perfect for serving with burgers, sandwiches, grilled meats, or even on their own with your favorite dipping sauce. Once you try these homemade potato wedges, you’ll never go back to the frozen kind!

🧂 Ingredients

4 medium russet potatoes
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
1/2 tsp dried thyme (or rosemary)
Salt and black pepper, to taste
2 tbsp cornstarch (for extra crispiness)

🍳 Instructions

Step 1: Prepare the Potatoes

Wash and scrub the potatoes well — no need to peel them.
Cut each potato in half lengthwise, then into wedges (about 6–8 per potato).
Soak the wedges in cold water for 30 minutes to remove excess starch — this is key for crispiness!

Step 2: Season the Wedges

Drain and pat the potatoes completely dry with a clean towel.
In a large bowl, toss wedges with olive oil, cornstarch, and seasonings (garlic powder, paprika, onion powder, thyme, salt, and pepper) until evenly coated.

Step 3: Bake or Air Fry

For Oven-Baked Wedges:

Preheat oven to 425°F (220°C).
Arrange wedges on a parchment-lined baking sheet in a single layer (don’t overcrowd).
Bake for 35–40 minutes, flipping halfway through, until golden and crisp.

For Air Fryer Wedges:

Preheat air fryer to 400°F (200°C).
Place wedges in a single layer and cook for 20–25 minutes, shaking the basket halfway.

Step 4: Serve

Sprinkle with a little extra salt right after baking.
Serve hot with ketchup, garlic mayo, or spicy aioli.

💡 Tips & Tricks

Soak for crispiness: Removing starch helps achieve that perfect crunch.
Dry well: Any moisture will prevent crisping.
Cornstarch magic: It creates a light, crunchy coating.
Flip halfway: Ensures even browning on all sides.
Extra flavor: Add grated Parmesan or chili flakes before serving.

🍽️ Variations

Spicy Wedges: Add cayenne pepper or chili powder to the seasoning.
Herb Wedges: Toss with fresh parsley, rosemary, or dill after baking.
Cheesy Wedges: Sprinkle with grated cheese right after baking.
Smoky Wedges: Use smoked paprika for a deeper, barbecue-like flavor.

❓ FAQs

Can I use sweet potatoes instead?
Yes! The method works great for sweet potato wedges too — just reduce the baking time by 5 minutes.

How do I make them even crispier?
Use a convection oven or air fryer and don’t overcrowd the tray.

Can I make them ahead of time?
Yes, parboil or pre-bake the wedges for 20 minutes, then finish baking before serving for extra crunch.

🍟 Serving Suggestions

Serve with burgers, grilled chicken, or steak.
Dip into ketchup, ranch, garlic aioli, or spicy mayo.
Great as a snack, appetizer, or side dish for any meal.