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The Ultimate Crispy Baked Potato Wedges (Fluffy Inside & Golden Outside)

A close-up pile of golden brown, crispy seasoned potato wedges served on a white plate.
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I’m Alex, and I want to show you how to make truly crispy potato wedges in your oven. These steakhouse potato wedges are crunchy on the outside and perfectly soft inside, using simple techniques that guarantee success every time.

Ingredients

Scale
  • 4 large Russet potatoes, scrubbed clean
  • 3 tablespoons olive oil
  • 1 teaspoon baking powder (this is the secret for crispiness)
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup grated Parmesan cheese (for Garlic Parmesan Potato Wedges)

Instructions

  1. Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper. Do not skip lining the sheets, as this helps prevent sticking and promotes even browning.
  2. Cut the potatoes into thick wedges. Aim for about 1/2 to 3/4 inch thick at the widest part.
  3. Soak the potato wedges in a large bowl of cold water for at least 30 minutes. This step removes excess starch, which is key to achieving a fluffy interior.
  4. Drain the potatoes completely. Lay them out on a clean kitchen towel or several layers of paper towels. Pat them completely dry. Moisture is the enemy of crispiness.
  5. In a large bowl, toss the dry potato wedges with the olive oil until lightly coated.
  6. In a small bowl, mix the baking powder, kosher salt, garlic powder, onion powder, smoked paprika, and black pepper. If using Parmesan, mix it in now.
  7. Sprinkle the seasoning mixture over the oiled wedges. Toss well until every wedge is evenly coated.
  8. Arrange the seasoned wedges on the prepared baking sheets in a single layer. Make sure they are not touching each other. If they overlap, they will steam instead of roast.
  9. Bake for 20 minutes.
  10. Flip the wedges carefully using a spatula.
  11. Return to the oven and bake for another 15 to 20 minutes, or until they are deep golden brown and very crispy on the edges.
  12. Remove from the oven. Serve immediately with your favorite dipping sauce.

Notes

  • For Air Fryer Potato Wedges: Toss the seasoned wedges with oil and place them in the air fryer basket in a single layer (work in batches). Air fry at 380°F (195°C) for 15 minutes, shaking the basket halfway through, until golden and crunchy.
  • If you want a copycat KFC Potato Wedges flavor, increase the paprika and add a tiny pinch of dried oregano to your spice blend.
  • These are the best homemade potato wedges when served hot, right out of the oven.

Nutrition

Find it online: https://www.purecookingjoy.com/crispy-baked-potato-wedges-fluffy-inside/

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