There’s something about a perfectly cooked potato wedge that feels like pure, unadulterated comfort. It reminds me of family dinners growing up, where a heaping plate of seasoned wedges was the ultimate side dish that everyone, from the pickiest kid to the hungriest dad, would devour. But for the longest time, my homemade attempts never matched that memory. They’d come out of the oven either pale and soft or burnt and bitter. I was determined to crack the code for wedges that were unapologetically crispy on the outside, fluffy and tender on the inside, and packed with flavor in every single bite. After more tests than I care to admit, I landed on this foolproof method. These Seasoned Roasted Potato Wedges are my love letter to the humble potato; simple, reliable, and guaranteed to be the star of any dinner plate.
Let’s talk about what makes these so special. The flavor is a deeply savory symphony, starting with the salty, complex notes of seasoned salt, backed up by the warm, aromatic punch of garlic and onion powder, and finished with the subtle, smoky sweetness of paprika. The texture is where the magic truly happens. Thanks to a simple soaking trick, each wedge bakes up with a deliciously crisp, golden brown crust that gives way to a light, steaming hot, and pillowy soft interior. They’re hearty, satisfying, and so much better than any frozen or fast food version you’ll ever try.
Expert Tips & Tricks for the Crispiest Wedges Ever
- Don’t Skip the Soak: Soaking the cut wedges in cold water for 30 minutes is the #1 secret to crispiness. It draws out excess starch, which prevents gummy wedges and promotes that perfect, crackly exterior. If you’re short on time, even a 10 minute soak is better than nothing!
- Space is Your Friend: When arranging wedges on the baking sheet, make sure they’re in a single layer with a little room between each one. Overcrowding the pan will cause them to steam instead of roast, leading to soggy potatoes.
- Patience is a Virtue: Resist the urge to stir or flip the wedges too often. Let them roast undisturbed for the first 30-35 minutes. This allows the surface in contact with the hot pan to develop a proper, crispy crust.
Make Ahead, Storage & Freezing
- Make Ahead: You can cut and soak the potato wedges up to a day in advance. Store them submerged in fresh cold water in the refrigerator until you’re ready to pat dry, season, and bake.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat and restore the crispiness, avoid the microwave. Instead, spread wedges on a baking sheet and bake at 400°F for 10-15 minutes, or use an air fryer at 375°F for 5-8 minutes.
- Freezing Instructions: Yes, you can freeze them! After baking and completely cooling, spread the wedges on a baking sheet to freeze individually. Once solid, transfer to a freezer bag. They’ll keep for up to 2 months. Reheat from frozen in a 425°F oven for 15-20 minutes until hot and crisp.
Step by Step Instructions
1Cut & Soak: Scrub 6-8 medium russet potatoes clean. Slice each potato in half lengthwise, then cut each half into 3-4 wedges, depending on size. Place all wedges in a large bowl and cover with cold water. Let soak for 30 minutes.
2Prep Oven & Pan: While the potatoes soak, preheat your oven to 450°F (232°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
3Drain & Dry: After soaking, drain the potatoes thoroughly in a colander. Then, use a clean kitchen towel or paper towels to pat them completely dry. This step is crucial for achieving crispiness.
4Season: Return the dry wedges to the large (now empty) bowl. Drizzle with 3 tablespoons of olive oil. Sprinkle with 2 teaspoons of seasoned salt, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of paprika.
5Coat: Toss the wedges vigorously until every surface is evenly coated with the oil and spice mixture.
6Arrange & Roast: Transfer the wedges to your prepared baking sheet, arranging them in a single layer with cut sides down and some space between each wedge. Roast in the preheated oven for 45-55 minutes. Do not stir for the first 30 minutes. They are done when deeply golden brown, crispy on the outside, and fork tender inside.
7Serve: Let cool for a minute or two on the sheet, then serve immediately while hot and crispy.
Ingredient Substitutions
- Vegan/Allergen Friendly: This recipe is naturally vegan, dairy free, and gluten free as written! Just double check your seasoned salt label to ensure no hidden gluten or dairy.
- Potato Types: Russet potatoes are the best for maximum crispiness. Yukon Golds will yield a creamier interior and slightly less crisp exterior. Red potatoes hold their shape well but will be the least crispy.
- Oil & Seasoning Swaps: Avocado oil is a great high heat alternative to olive oil. Don’t have seasoned salt? Mix 2 tsp kosher salt with 1/2 tsp paprika, 1/4 tsp garlic powder, and a pinch of cayenne. Fresh herbs like chopped rosemary or thyme can be tossed with the wedges before roasting for an herby twist.
Serving Suggestions
These wedges are the ultimate versatile side! Serve them with juicy burgers, grilled chicken, steak, or meatloaf for a classic dinner. They’re also fantastic as a snack or appetizer with a variety of dipping sauces like cool ranch, tangy barbecue, spicy sriracha mayo, or classic ketchup. For a fun “loaded” twist, sprinkle baked wedges with shredded cheese, crumbled bacon, and green onions, and pop under the broiler for a minute. Pair them with an ice cold lager, crisp hard cider, or a refreshing lemonade.
Frequently Asked Questions
- Q: Can I make these in an air fryer?
- A: Absolutely! An air fryer makes them extra crispy. Cook at 400°F for 15-20 minutes, shaking the basket halfway through. No need to soak, but still pat the wedges very dry before seasoning.
- Q: Why won’t my potato wedges get crispy?
- A: The three most common reasons are: 1) Not soaking and drying the potatoes (excess starch and moisture is the enemy of crispiness), 2) Overcrowding the baking sheet, and 3) Not roasting them long enough at a high enough temperature. Trust the process and the time!
- Q: Do I have to use parchment paper?
- A: It’s highly recommended for easy release and cleanup, but you can also grease the baking sheet generously with oil. Avoid foil, as it can sometimes cause sticking and doesn’t promote browning as well.
Recommended Equipment
- Large Rimmed Baking Sheet (Half Sheet Pan): Essential for providing enough surface area to roast the wedges in a single layer without crowding.
- Parchment Paper or a Silicone Baking Mat: For perfectly roasted wedges that don’t stick and for the easiest cleanup imaginable.
- Sharp Chef’s Knife & Sturdy Cutting Board: For safely and efficiently cutting uniform potato wedges.
- Large Mixing Bowl & Colander: For soaking, draining, and seasoning the potatoes.
The Ultimate Crispy Seasoned Roasted Potato Wedges
Ingredients
- 6-8 medium Russet potatoes about 2.5 - 3 lbs, scrubbed
- 3 tablespoons olive oil
- 2 teaspoons seasoned salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- Cut & Soak: Cut each potato in half lengthwise, then cut each half into 3-4 wedges. Place all wedges in a large bowl, cover with cold water, and soak for 30 minutes.
- Prep: Preheat oven to 450°F (232°C). Line a large, rimmed baking sheet with parchment paper.
- Dry: Drain the potatoes in a colander, then use kitchen towels to pat them completely dry.
- Season: Place dried wedges back in the dry bowl. Drizzle with olive oil. Sprinkle with seasoned salt, onion powder, garlic powder, and paprika. Toss until evenly coated.
- Roast: Arrange wedges on the prepared baking sheet in a single layer, leaving space between them. Place cut side down.
- Bake: Roast for 45-55 minutes, without stirring for the first 30 minutes, until golden brown, crispy, and fork tender.
- Serve: Let cool for 2 minutes on the sheet before serving hot.
