Let’s make homemade crispy potato wedges. Yessss. These potato wedges are impossibly crispy and crackly on the outside, with tender, pillowy potato insides. They’re the perfect homemade solution any time the French fry craving strikes.
These wedges are generously seasoned with pepper, garlic powder and onion powder before baking, which makes them mysteriously and utterly irresistible.
Since these potato wedges are baked in heart-healthy olive oil, rather than deep-fried in canola oil, they are far more redeeming than your average French fries. They’re as healthy as fries can be, basically.
Here’s the secret to making ultra crispy potato wedges: Soak your raw potato wedges in hot water for 10 minutes before baking. This step releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors.
In fact, with this method, the outsides almost seem to have a double layer of crispness. It’s magical. Granted, you could skip the soaking step if you’re in a hurry, but your potato wedges will be about 80 percent as awesome. (I’ve tried.) We owe a thank you to the geniuses at America’s Test Kitchen for this little trick.
Tips to Make the Best Potato Wedges
Start with quality Russet potatoes, preferably organic since they’re on the dirty dozen list for produce highest in pesticide residue. Look for smooth, firm potatoes. You’ll need about four medium potatoes.
Slice the potatoes into even wedges so they bake evenly. You’ll find instructions below. The last cuts are the most important, when you’re slicing the quartered potatoes into wedges.
Soak the potatoes for 10 minutes. I’ve used hot tap water, but readers warned that pipes leach impurities into hot water, so you maybe better off using water warmed on the stove, or in your tea pot. (Warm it just until it’s hot to the touch, not boiling.)
Season generously with garlic powder, onion powder and black pepper. Garlic and onion powder are magical with potatoes, offering a more complex but subtle flavor. I’ve used them in my recipes for mashed potatoes, roasted breakfast potatoes and hash browns.
Arrange the potatoes evenly across the pan, so each wedge has a flat side against the pan. You’ll need a legit half-sheet pan (affiliate link) to make them all fit. If you don’t have one, you’ll need to divide them across two pans.
Flip halfway through baking. This is a little tedious, but essential to achieving evenly golden, crispy edges all over. You should be able to flip a few wedges at once with a spatula, then scoot them around a bit so they’re in an even layer again.
Don’t pull them out of the oven too early. They should be deeply golden. Crispy potato wedges or bust!
Sprinkle with parsley for bonus points in the looks department. And don’t forget the ketchup. Or mayonnaise, mustard, cheese sauce, whichever strikes your fancy.
Watch How to Make Potato Wedges
Potato Wedge Serving Suggestions
Potato wedges are a great snack on their own, with ketchup, mayonnaise or aioli. Or, serve them as a side with:
- Burgers: You have to try these sweet potato and black bean veggie burgers.
- Chili: My go-to vegetarian chili or butternut chipotle chili.
- Falafel: Serve crispy homemade falafel on sandwiches or salads. Just be sure to soak your chickpeas for 4 to 24 hours in advance.
- Grilled cheese sandwiches: My go-to grilled cheese, or balsamic roasted veggie-stuffed grilled cheese.
- Mac and cheese: Classic stovetop mac and cheese or creamy vegan mac and cheese.
More Potato Recipes to Make
If you love this recipe, you definitely don’t want to miss my crispy baked sweet potato fries. Here are more irresistible potato recipes to try:
- Best Baked Potato
- Crispy Smashed Potatoes
- Delicious Crispy Hash Browns
- Perfect Roasted Potatoes
- Roasted Breakfast Potatoes
Please let me know how these potato wedges turn out for you! I always work so hard on my recipes and I’m so eager to hear how they turn out for you. If you get a chance, share a picture on Instagram with the hashtag #cookieandkate!
Ultra Crispy Baked Potato Wedges
- Author:
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
Everyone loves these ultra crispy baked potato wedges! This recipe is easy and turns out perfectly every time. Make these potato wedges whenever the French fry craving strikes! Recipe yields 6 servings.
Ingredients
- 2 pounds Russet potatoes (6 smallish or 4 medium), scrubbed clean (I didn’t peel mine)
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon fine sea salt
- Freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley, optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges (you’ll end up with 8 wedges per potato; make sure they are about the same thickness and size).
- Place the sliced potatoes into a large bowl and cover them with hot water (I used hot water from the tap, but others have suggested that pipes can leach impurities into hot water, so it may be best to use cool tap water that has been heated on the stove). Let them soak for 10 minutes.
- Drain the potatoes and lightly pat them dry with a lint-free tea towel. Place the potato wedges on the prepared pan and drizzle them with the olive oil. Sprinkle the garlic powder, onion powder, salt and a generous amount of pepper on top.
- Toss until the potatoes are evenly coated in oil and spices, then arrange them in even columns across the pan so each wedge has a cut side against the pan. (If they don’t all fit in an even layer across your pan, you’ll need to use two pans for this recipe—divide them evenly across both pans, and rotate the pans when you flip the potatoes halfway through baking. They may be done baking earlier than specified below so keep an eye on them toward the end.)
- Bake for 30 minutes, then flip the wedges over (use a spatula and you should be able to flip several at a time). Arrange them in an even layer and return the pan to the oven.
- Bake until the wedges are deeply golden, crisp and easily pierced through by a fork, about 25 to 30 more minutes (the fries near the outside of my pan were done at 25, so I removed them and put the pan back in the oven for 5 more minutes to finish off the rest).
- Sprinkle with parsley, if desired, and serve while hot.
Notes
Recipe adapted from my crispy baked French fries.
Change it up: These potato wedges make great cheese fries, too. Once they’re done baking, sprinkle generously with shredded cheddar cheese. Return them to the oven and bake for 5 to 10 minutes, until golden and bubbly on top. I like to sprinkle them with thinly sliced green onion before serving.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Kimberly
I made theses fries tonight! They turned out great! Nice and crispy with lots of flavor! I don’t try new recipes very often (not much of a cook) but these yummy and your directions were simple and easy to follow! Thank you!
★★★★★
Kate
You’re welcome, Kimberly!
SJT
This was a decent base recipe but I made changes to the spices to add interest to the flavor pallet. I’m big on utilizing whole spices to bump up flavor.
I added whole dried curry leaves, my own dehydrated garlic, cumin seeds coriander seeds, mustard seeds, whole dried turmeric root & spicy Hungarian paprika to the already listed spices, and crushed them together very finely.
I also brined the potatoes using warm water & a fair amount of salt for 15 minutes before seasoning & baking to leech out pesticides, make the insides of the wedges more tasty, and to increase crispiness.
Turned out phenomenal. Once out of the oven, I loaded them up with diced, sweet red peppers, extra aged white cheddar, parmesan & asiago cheeses, m lted all, then served with fresh salsa & ultra thick European sour cream – the real stuff.
Delicious & very filling for dinner I grew up vegetarian & have always loved using spices & other ingredients to make already delicious food even more spectacular.
★★★
Kate
Thanks for sharing your approach! I’m glad you were able to make something to fit your desired taste.
Linda
So basically . . . you made an entirely different recipe! LOL
Stacy M Allen
Another great easy recipe i went vegartian a couple years ago you are have been one of go to s thanks for the help
Dustin S Mitchell
Love this! Quick and easy! Thank you!
★★★★★
Christopher James
My wife and I love your recipes! We’re being better about eating more plant-based diets. Going plant-based doesn’t mean gloppy things filled with cheese. I like your approach and creativity.
Note that I also really like Jose Andres’ new cookbook: Vegetables Unleashed.
Keep up the excellent work!
★★★★★
Kate
Thank you, Christopher!
Denis
I don’t even know how to cook an egg, but I wanted to try to make them. Marvelous! Crispy outside, pillowy inside. That’s what I wanted. Instructions very clear, thank you so much.
Kate
Thank you, Denis!
Angela
Can I use Yukon Golds in this recipe?
Kate
I didn’t try it with those, sorry! Let me know if you do.
TT
I made them with Yukon gold and they were delish ! Everyone loved them !
★★★★★
Tiffany
This recipe is a keeper! Crispy, toasty, fluffy goodness that I burned my fingers on (just a little), wanting to eat them as soon as they came out of the oven. They played a supporting role to some coleslaw and blackened tilapia, but clearly stole the show. Thank you ❤
★★★★★
Carly
These were FAB! Wish I had been brave and made them for the Super Bowl party over the weekend. They’re super easy and I had everything in the pantry for a weeknight dinner. Yum.
★★★★★
Kate
I’m glad you liked them, Carly!
Brad J
I have made potato wedges before, these tasted better than my previous wedges. Soaking in hot water makes a huge difference. Thanks!!!!!
★★★★
Kate
You’re welcome, Brad!
Anne Cee
These fries turned out great! The best I’ve found yet and it’s a keeper. Thank you for all your efforts on putting together such great recipes.
★★★★★
Ashley
Turned out great! I’ve made potato wedges before but it turns out I was doing it all wrong. These take a little longer but are totally worth the time. I enjoyed your writing too :) I’ll be back for more vegetarian meal ideas and tips, thanks!
★★★★★
Dennis
I followed this recipe to a tee (except I used red skin potatoes, because that is what I had in the kitchen), and they turned out fantastic! The first time I try a recipe, I usually follow it very closely…..then afterwards think of changes, embellishments or edits for the next time depending on my preferences, likes and dislikes. However, I will not be changing this recipe at all. Just like you said, the outside was crispy and flavorful, and the inside was soft and meaty.
★★★★★
Rachel
The best home made wedges I have ever made. Just like stated in the recipe, they are ulta crispy! I made mine without oil (just added seasoning) so I didn’t think think they could get crispier than McDs fries but they exceeded my expectations. These tasted better than any restaurant-purchased wedges! Thank you for my new favorite recipe!
★★★★★
Carly
This recipe kicked butt! Perfect all around, I wouldn’t change a thing.
★★★★★
Cindy
These are amazing! I’ve made them several times and they were a big hit every time!
★★★★★
Kate
Great to hear, Cindy! I appreciate your review.
Sabrina Zundel
Make these all the time- so easy and delicious!
★★★★★
Crissy
These were delicious, I didn’t add as much salt or seasoning! I used pretty small potatoes so they were done in 50 minutes total! Very yummy!
★★★★★
Kate
That’s great, Crissy! Thank you for your review.
Vikky
My go to potato wedges recipe! Thank you!
1 change I’ve made is that I arrange the potatoes standing skin side down to avoid having to flip them :)
★★★★★
Cat
Since you don’t flip them, how long did you bake them for?
Harveen
This is so good!! Tried it today and I added some cayenne as a spice to kick it up a notch!
Thanks for the tip
★★★★★
Shane
Just made these tonight and they were awesome! Very crispy outside while still soft on the inside. Perfet.
Susie
Whoa! I made these today for first time and will make them again. Many times! Followed exactly but since we are unable to go to the store had to use some some sad looking russets and an old Yukon gold. What a transformation!
★★★★★
KH
This recipe was great! Worked really, really well. We had recently tried a couple different recipes and the fries stick, do not get crispy, etc. The hot water soak really helped. Thank you!
★★★★★
Grace
I rarely leave a comment on recipes I try, but I’m absolutely OBSESSED with these potatoes! The first time I tried them, I followed the recipe exactly but cut the potatoes into little cubes and once they were baked, I used those as the base for a breakfast casserole I was making for the day after Thanksgiving. I got so many compliments on the potatoes in the recipe and made them again a week later as wedges. My college roommates loved them, too, and they were gone within 30 minutes! Thank you, Kate!
★★★★★
Faith
My boyfriend and I were hungry and I wanted to stay away from ordering fast food but our fridge was kind of empty to cook a meal and it was too late to drop by a store to whip something up. I saw that we had a sack of potatoes and searched the web for simple potato meals and found this recipe!
I’m not much of a cook and usually care less to try unless it’s simple step meals such as this. It was delicious! Super easy to make. I made them exactly as told and we loved them!! Definitely going to try them again and explore with different spices and such.
Thank you for this! I love love love anything potato and I have a feeling this will be my go-to from time to time on those late night hungry spells when The fridge is virtually empty. This simple recipe made me feel I can actually cook something. There’s so many different ways you can experiment with this. You can also make this as a snack or an addition to a meal. Blessed I have found this recipe. Thanks again!! :)
★★★★★
Kate
You’re welcome Faith! I’m glad you enjoyed them and found it easy. I appreciate you sharing.
Doug Walters
We cubed the potatoes and they were crispy outside and moist inside. Absolutely delicious. Thanks for the recipe!
★★★★★
Patti
I’m trying these tonite cause I NEED FRIES but just wondering…couldn’t I just throw all those wedges in a big bowl with the oil & spices and then turn them onto the sheet pan? Seems like a better way to coat the entire wedge?
Kate
Hey Patti, I understand your craving! Sure, you could try that. I prefer to toss on the parchment and use my hands to really distribute the spices, since there are a lot.
Von
These were absolutely the very best potato wedges we have ever had! Thank you for sharing this, it will definitely be a new family favorite for us!
★★★★★
Aline
These Ultra Crispy Baked Fries where ultra delicious! Super crispy and flavourful. My husband always wants rice as a starch side but ever since we’ve made your fries, he loved them so much he now asks for potato wedges.
Thank you for this delicious yet simple recipe!
★★★★★
Kate
I love that they are now a request! Thank you for sharing, Aline.
Helene
I’m late to the party here! Just wanted to say I only soaked for 4 minutes… didn’t have time! Increased heat to 425 (again no time!) and baked for 45 minutes, flipping halfway thru. I am happy with this! Decently crispy :) our air fryer was in use for wings tonight, so glad to be able to use the oven. Thanks!
★★★★★
Katie
These potatoes are such a hit. My “go to” when we want fries! My boyfriend was extremely reluctant to try a new recipe—he thinks his are best…but now it’s these he wants all the time! I change up the spices depending on the rest of the meal! Like this recipe with chipotle aioli!
★★★★★
Sharon
Excellent recipe. Truly crispy on the outside and soft inside. I omitted the salt only because we don’t add salt to any recipes, but even without salt, they turned out great. Thank you
★★★★★
David Noel
Kate,
Another 5 star recipe! Thank you!
★★★★★
su
Great fries…..very crispy thanks to the pre-oven soak.
★★★★★
Kate
Made these fries today as I absolutely love love LOVE fries!! Soaking them for 10 mins in hot water is key!! It’s the thing I’ve always been missing!!
Thank you for sharing and I look forward to making more of your recipes!!
★★★★★
Katie
Do you know what would happen if you either let them soak for hours OR soaked for 10 – 15 minutes and let dry THEN baking? Lastly, do you have an alt for convection ovens? Thank you!
★★★★★
Kate
Hi Katie! You wouldn’t want to leave the dry potato slices out long, because potatoes oxidize (turn brown) over time when they’re exposed to air. You could try soaking them longer, but if it’s going to be longer than an hour, I’d transfer the bowl to the fridge (and at that rate, it might work just as well to use room temp water). Hope that helps.
Valerie
Potato wedges are perfect crispy on outside and soft inside! Made for my family making dumpster style.Delicious! Thank you! I have added to my recipe book. :)
★★★★★
Theresa
Made these again today! Can’t say it enough…BEST. FRIES. EVER. So crispy and, I love the addition of parsley, which I wouldn’t have thought to use. Makes them pretty to present and also adds a nice flavor. Perfect every time I make them. Your recipes are always so much fun to try. Lucy, our dog, loves them too!!
★★★★★
Elizabeth
These fries are the best. They can rival any Three cooked Fries done in hot oil. They were a huge success at a recent family meal. Thank You!
★★★★★
Lianna
Yummmm. Even though I burnt a few they turned out yummy! (I cut some potato wedges in half cuz they were really long, but I think that led to overcooking them, less surface area etc)
★★★★★
Matthew W. Stewart
These potato wedges are my new favorite potato dish. Made them tonight for my wife and I and had plenty left over. Do not get me wrong we ate like royalty and had plenty. So, we decided to use the leftovers for breakfast potatoes in the morning. Do you have any other recipes for using the leftover wedges? I know I would love to try them out as well… Thank you Kate, every recipe I make of yours is just incredibly delicious.
★★★★★
Kate
Hi Matthew! I’m happy you loved them. They would be delicious in the morning. You could add them to breakfast tacos perhaps! Let me know.
Christina
Made half a recipe because we are only two. Delicious. Followed directions with exception of onion powder and salt, I substituted an onion salt with parsley blend, and used foil to line pan. I will make again.
★★★★★
Kate
Thank you for sharing, Christina!
Fath
I just made them and it’s perfect!
★★★★★
Phil Montgomery
This process rocks…. Crispy par excellence
Wife loves them… now that’s a vote of approval!!!
★★★★★
Alistair
Thanks for the soaking tip – great results!
★★★★★
Jami
How long do these cook???? Do you oil the pan surface??
Kate
Hi Jami, you’ll find the answers in steps 1, 6 and 7.
Ana
Loved this recipe! I skipped the soaking in hot water and they cooked perfectly.
★★★★★
Susan
These were yummy!
★★★★★
laura
very tasty and easy to make
★★★★★
Jill
I’ve tried a lot of oven wedges to satisfy the fry-loving hubby, and this method really delivered. The sweet potato wedges turned out caramelized and delicious too. Definitely will be our family’s go to recipe!!
★★★★★
Julie Hamnett
These wedges were fabulous, crispy, tasty and something I am going to make again. Thank you so much for the recipe – sadly I ate them before I realised I hadn’t taken a photo, they looked so nice
★★★★★
Rich S
Excellent recipe! I have made these a few times and they are awesome! In fact, I am making them again tonight! Thank you for the recipe.
★★★★★
Stacey Kester
I made these for my son’s birthday party Saturday and they were amazing when they were fresh, super crispy, I used a roaster with low heat settings to keep for the party, they got really mushy quickly, but I don’t know of anyone who knows how to keep fries or potatoes crispy for a party. So as long as you’re eating them fresh you’re good, cause they’re delicious.
★★★★★
Kellie
Hi! Thank you for the recipe! They came out perfectly! We really enjoyed them! Will be soaking my wedges before baking from now on! Thanks again! :)
Dave
Been making baked potato wedges for a while and decided to Google recipes to see what others are doing. Ironically, this is virtually the exact recipe I use down to the seasoning. I never soaked then before though and will be trying that step next time. The only tips I would add is to put the wedges in a bowl and toss them with olive oil before placing them on the cooking sheet and then sprinkle them with the premade seasoning blend. And instead of turning then I place them on the uncut edge on the cooking sheet. It exposes the cut sides to the heat and prevents sticking if you don’t have parchment paper.
Paul
These were amazing! Tried them last night and they were a hit with the whole family! Def keeping them on the list!
★★★★★
Kate
Wonderful to hear, Paul! Thanks for taking the time to review.
BeeTee
Made exactly to recipe. Hardly crispy. Any suggestions? Thanks.
★★
Kate
Hi! I’m sorry to hear that. How long did you leave them in for? Did they start to get a bubbly brown outer layer?
BeeTee
They were not brown and bubbly on the outside. They were a bit dry on the outside. I would have left them in a bit longer but they were already very soft on the inside. We ended up placing them under the broiler for a minute or so which helped, but they weren’t crispy as we were expecting. Thanks for replying.
Gretchen
The many commenters praising this recipe led me to try it—and they are not wrong! These potato wedges turned out AWESOME! ( not good grammar but so true) I followed your instructions closely and they were crispy/crunchy on the outside and soft inside! I did mix all the seasonings together first though, and added them after mixing the wedges with the oil on the baking sheet. As someone who’s had limited success with baking potato wedges in the past, this recipe is the game changer!!! I will be making these again! Sorry no pictures, ate them up too fast!
★★★★★
Tiffany
Not sure if my oven temp is different from apparently every other commenter here, but 30 minutes per side made our potato wedges burned on the outside and tough and tasteless on the inside. Not a person at my table felt the need to hold back their critical comments about how awful these potato wedges were. I always follow directions exaclty when making a new recipe–only exception to this was I soaked the potatoes for closer to 30 minutes than the 10 minutes that were recommended. Made a second batch, only cooked them for 15 to 20 minutes per side, and they turned out beautifully. You may need to adjust your cook times based on your oown unique oven temps.
★★★★
Kate
Hi Tiffany, thank you for your comment. I’m happy you have been able t find something that works for your variables. Yes, oven temps and the way they heat can vary.
TAMEISHA KING
So excited to find this method and recipe. Finally, I can say goodbye to overcooked or subpar in comparison to fried wedge recipes methods. These potato wedges turned out crispy and very tasty. Absolutely delicious and great texture! thanks!
★★★★★
Brad
I just stand them up on their edge and cook exactly one hour without opening the door. Very good.
Brad
Forgot the rating
★★★★
Ipunk
Hi…tks for yr recipe. I’ll try to make. But I would like to know how to prepare this potatoes wedges into frozen potatoes wedges. Thanks you
★★★★★
Jarmo
Awesome recipe.
★★★★★
Stephanie
These sound amazing! I plan on making these for a dinner party. Can I prepare and cook these in advance and warm them up just being serving?
Kate
Hi Stephanie! They may loose some of their crisp once warmed up again, but they will still be delicious!
Stephanie
Thank you! Should I reheat at the same temp and time as the recipe?
Kate
I haven’t tried it, but that may work just fine. Keep an eye on them though since they have already been baked. Timing would likely decrease as well.
Zoe
I made these last night and they were amazing. The texture and crispness were perfect, spices were just enough and not overpowering. Thank you for such a great and easy recipe.
I can’t wait to try more of the ideas on your site.
★★★★★
Alison
Two thumbs up! So yummy! A definite do-again.
★★★★★
Vikky
About 45 mins or so :)
Kim T.
Thank you for this recipe. I made it last night – the technique works perfectly! Crispy outside, tender inside. I’m so glad to know about this technique. Have a good day! Kim in Victoria, BC
★★★★★
Madeline
Love your recipes!!
★★★★★
Terry
This method works perfectly every time. Thank you, they are delicious.
Sara
Fantastic recipe! Made potato wedges for the first time and my entire family was wowed by it! Thanks a lot. You have earned a regular follower.
★★★★★
Parti
Don’t know why I only get the music on the video? The screen just shows the video title with the music playing. Anyway, just wondering why you soak your potatoes in hot water when so many other fry recipes suggest cold? Does the heat draw out more starch? Gonna try these tonite, thanks!
Kate
Hi Parti! I’m not sure, I wonder if it has something to do with your settings. I have all my insights in the post about my tips and tricks :)
Keith
Hello Cookie and Kate,
Two nights ago I made a horrible baked fish and chips (I’ll refrain from stating where I sourced it so as not to embarrass the author). My wife thought it wasn’t “too” horrible, but I was feeling defeated. Thought I’d give the fries part another go, and searched for the right recipe, and so last night I made your ultra crispy wedges as a side for burgers and dogs. It was easily the best fry recipe I’ve ever made, and possibly ever eaten. Crispy, flavorful; a massive hit with the entire family. So, long story short: thank you so much for this great recipe! I’ll probably make it again tonight, the following night, and the night after that! :)
Keith
Sherman Oaks, CA
Michelle
Followed the recipe to a T against my better judgment. Adding spices before baking for an hour just burns the spices and leaves the potato wedges tasting charred. Super disappointing…
★★
Kate
Hi Michelle, I’m sorry to hear you didn’t love this one. Do you find your oven cooks warmer?
Eliana Hall
If I’m short on time, could I bake these for 30 min and then later on finish the other 30 min of baking? (Hours later)
Kate
Hi Eliana! Unfortunately, your result won’t be the same as they would have cooled by then. The timing is important for these to get crispy.
Suzanne
I followed your direction s and they turned out beautiful! Thanks for sharing. Having homemade fries with bbq ribs on a cold rainy night in Wisconsin.
★★★★★
Kate
Thank you for your review, Suzanne! I’m happy you loved it.
Connie
By far the best recipe I have tried for baked potato wedges………and I have tried a lot of different ones. The hot water soak is the game changer. BTW …never before have I felt any need to add a comment on any recipe.
★★★★★
Kate
I’m so glad you did, Connie! Thank you for your review.
Lisa McInnis
Hi Kate – I tried these potato wedges and followed the recipe exactly. I’m very happy to report that they turned out perfectly and were quite tasty. I appreciate the recipes you share that are a healthy alternative to bad snacking habits (like potato chips!)
Lisa Mc
★★★★★
Kate
Hooray! I’m excited you loved them, Lisa.
Beniot Patash
Can also toss the wedges in zaatar. With about 5 minutes left, cut up some lamb merguez (or another faviorite sausage),toss it in the pan, give the sausage bits a good toss around or two, and let it pan fry for a few minutes til crisped up. Serve up on a bed of labneh and BA-BAM! You’ve been up-leveled.
★★★★★
Kate
That sounds like a delicious idea! Thank you for your comment, Beniot.
Bill
I’ve been craving steak fries for a few months now, but no desire to “mask up” to go to a restaurant. I figured it was high time I tried to make them, found your recipe and OH MY GOODNESS! I did tweak the spice ratio to taste, but otherwise stuck with the recipe. This will be in my regular rotation from now on…. 5 stars!
★★★★★
Kimberly
Love this recipe. I added cayenne pepper to spice it up. Will be a go to recipe.
★★★★★
Bridget
I never thought I could make really good french fries without frying! Thank you- this recipe is a game changer for me. They were delicious- crunchy on the outside, soft on the inside- absolute perfection.
★★★★★
Kate
You’re welcome, Bridget! I’m happy you enjoyed them. I appreciate you taking the time to review.
Caroline
This is my new favorite way to make potatoes! So simple yet delicious. Thanks for another great recipe!
Hannah
This recipe was absolutely perfect. I shared it with a friend and she went absolutely bananas. The crisp was delicious we had them with garlic aioli which was scrumptious. But the key was all the tricks to get that perfect crunch. Thank you!
★★★★★
Michelle
The hot water trick was so easy and made such a difference! I baked for 45 minutes at 425 instead so I could make them at the same time as my chicken wings and they were deliciously crispy! I had Yukon golds instead of russets and added spicy Hungarian paprika to the seasoning instead of garlic powder with great results. Thanks for a great potato wedges recipe.
★★★★★
Kate
Thank you for sharing, Michelle!
Mush
I’ve been cooking potatoes like this for years and they are truly delish. I usually leave the potatoes in water longer (at least an hour before I bake them). The outside gets puffy and the inside fluffy. Then I brush them with olive oil. This gem of a recipe was shown to me by a yugoslavian woman so I always referred to them as ‘yugo fries’.
Claudia Parker
I was craving some fries, this recipe was simple and satisfying. Thanks Kate!
★★★★★
Claudia Parker
Simple and scrumptious! Excellent!
★★★★★
NV
Amazing. I topped mine with fried edam cheese and onions; can’t figure out how to post a pic :D wonderful tips!
★★★★★
Magnolia
These were so good! BOTH of my children ate them – now that‘s a win! I followed the recipe exactly and used olive oil. The tip of soaking in water was a fantastic secret! My 5 year old actually said, „You‘ve made potato wedges before Mom, but this time they aren’t mushy.“
★★★★★
Kate
That’s great! Thank you for sharing, Magnolia.
Kathleen
I made these once! Then made them 3 more times! Delish! How did I never learn how to make THE best ever baked fries? We had given up potatoes. What a yreat, and so easy!
★★★★★
Kate
I love that, Kathleen!
Tami
I made these to go with beer-battered fish, to make a true fish and chips dinner. They were delicious! Nice and crisp on the outside! I sprinkled some Old Bay on them, in addition to the onion and garlic powder. I will definitely be making these again!
★★★★★
Tori M.
This were so bomb! I was trying to find a good recipe to use my potatoes up and this has to be the best one I came across.. The flavor and the crunchiness.. YUM!
Kathy Lunner
Great recipe! I have the recipe saved with my “tried and true” recipes. I’ve made these a few times, and I’m going to make them again today to go with a ham & cheese omelette.
★★★★★
Linda
I’ve been making this exact recipe for 30 years! Except I add the salt after they have baked. My father in law says they can get dried out when adding salt while they bake.
Marla K
We love this recipe! We’ve made them both ways you suggested and also as Greek fries topped with olive oil, garlic, oregano and feta. They always turn out perfect and are really great left over too. I have some in the oven right now while my turkey burgers cook on the stovetop. Thanks for another family favorite Kate.
★★★★★
Margie
So incredibly easy and so incredibly tasty! Haven’t had good luck getting crispy baked wedge fries without them getting burned. Excellent recipe and made exactly as directed.
As a side, I love Cookie and Kate. Always GREAT recipes. I’m a huge fan of the pickled red onions. :-)
★★★★★
Kate
Thank you, Margie! I appreciate your review.
Mary
This must be based on an earlier version from America’s Test Kitchen, because in the most recent ATK recipe I watched in 2020, ATK coats the wedges with cornstarch slurry. They say it turns out fries that have that more characteristic “heated oil” smell and flavor and outer crunch, that one expects from restaurants and frozen fries. And we know cornstarch makes for crunchy surfaces whether potatoes, or adding it to flour (or using entirely cornstarch) for fried chicken. Potato starch also makes crunchy surfaces on fries. Most people don’t have that on hand, but I do, I use it in just a few Chinese recipes. I’ve always just made mine thinner, placed on oven parchment, at 350-400 dF… and I turn them halfway through.
4 ways to yummy
I am very excited to try this “soak method” for making fries. I use the air fryer so we’ll see if that works, but it should. I’ll also try it when I make yuca and sweet potato fries. Thank you!
★★★★★
Kerstin Wallace
I’ve always preferred to make my own fries but they never turned out crisp. Problem solved! This recipe turned out crispy fries as promised! Thank you so much for sharing the secret, Kate.
★★★★★
Kate
You’re welcome, Kerstin! Thank you for your review.
Carol
Made your fries this evening and they looked just like your fries. They were crunchy on the outside & creamy inside. Fabulous! Thanks for the wonderful recipe.
★★★★★
Mary Gran
Thank you for all your good work and your recipes! I can get them in my email… One of my kids and grandkids are vegans So I love how you can alter your recipes to make them vegan for us! I eat garbage but I like reading about good food… Keep up the good work and I love your dog! Go Chiefs!