If you’re after oven-baked potato wedges that are actually golden and crispy—not pale and soft like so many turn out—this recipe is for you. The trick is to quickly boil the potatoes first, just long enough to soften them and rough up the edges so they crisp up nicely in the oven. From there, you toss the wedges onto a sheet pan with a generous amount of olive oil and bake until golden with crackly edges. A little fresh rosemary adds nice flavor if you have some (or try thyme), but they’re just as good with salt and pepper alone.
What You’ll Need To Make Crispy Potato Wedges
Jennifer Segal
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Russet potatoes: They bake up crisp on the outside and fluffy inside—perfect for this recipe. Go with small ones so the wedges aren’t oversized.
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Salt: Used a few times—in the boiling water, on the baking sheet, and right before serving. This seasons both the interior and exterior of the potatoes.
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Extra-virgin olive oil: Adds flavor and helps the potatoes get golden and crisp.
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Freshly ground black pepper: Adds just a bit of subtle heat to the wedges.
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Chopped fresh rosemary: Adds an herby flavor that works well with potatoes—optional but so delicious.
Step-By-Step Instructions
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Step 1: Boil and rough up the potatoes. Bring 3 quarts of water to a boil in a large pot. Add the potato wedges and 2 teaspoons salt; boil for 6 to 7 minutes, then drain well in a colander. Holding the colander over the sink, gently shake it so the wedges flip and the surfaces get a little roughed up. This creates a slightly textured surface, which helps the wedges crisp up beautifully in the oven.
Jennifer Segal
Step 2: Season and arrange on the pan. Pour 3 tablespoons of oil onto a large sheet pan. Add the potatoes, 3/4 teaspoon salt, pepper, and rosemary (if using). Toss everything together right on the pan, then spread the wedges in a single layer, cut sides down.
Pro Tip: Skip the foil—the potatoes are likely to stick to it. Also, direct contact with the hot pan helps the potatoes crisp. Make sure the wedges aren’t crowded or overlapping.
Jennifer Segal
Step 3: Bake until crisp and golden. Bake at 425 degrees F for 15 to 20 minutes, or until golden on the bottom. Flip the wedges with a spatula (if the potatoes stick a bit, they’re not ready to turn. Wait another minute or two for easy release). Drizzle with the remaining 2 tablespoons of oil, and bake for another 15 to 20 minutes, or until crispy and browned all over.
Jennifer Segal
Jennifer Segal
