These seasoned, oven-roasted potato wedges are crispy on the outside and fork-tender on the inside! Serve them alongside juicy burgers, grilled chicken, or tender steak.
Our crispy jo jo potato wedges are a great alternative to French fries! Don’t forget the dipping sauces. Try ketchup, homemade ranch dressing, barbecue sauce, blue cheese sauce, or seasoned sour cream.
Tonia’s Notes
My husband and I have always loved oven-roasted potato wedges and would even pick them up at the deli while we were dating! Now we often make them as a side when grilling meat for dinner, like this grilled chicken made with buffalo chicken marinade.
I love that each potato wedge is seasoned on all sides and the dipping options are endless. Plus, who can resist the combination of a crispy exterior and a soft interior?
How To Make Oven-Roasted Potato Wedges
Sliced Potatoes
Wash the potatoes, cut them in half lengthwise, and then cut each half into 3-4 wedges, depending on the size of your potatoes.
Soak Potato Wedges In Water
Place the wedges in a bowl, cover them with cold water, and soak them for 30 minutes.
Prepare Seasoning Mixture
While waiting, combine the cornstarch, salt, paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Set the mixture aside.
Coat Potato Wedges
Preheat the oven to 425˚F. Drain the water and dry the wedges well with paper towels. Drizzle them with vegetable oil and stir until evenly coated. Then, sprinkle with the seasoning mixture and stir to coat all sides.
Roast Potato Wedges
Transfer the seasoned potato wedges to a well-greased rimmed baking sheet. Arrange them in a single layer. You can also stand them up, skin side down. Bake at 425˚F for 35-45 minutes, flipping halfway through, until they are crispy on the outside and fork-tender on the inside. Use a metal spatula to remove them from the pan.
Air Fryer Potato Wedges
You can also cook the potato wedges in an air fryer! Prepare them as directed above with the oil and seasonings.
- Preheat your air fryer to 400˚F. Grease the basket with cooking spray and arrange the seasoned potato wedges in a single layer, leaving a little space between them so the hot air can circulate. Depending on the size of your air fryer, you may need to cook them in batches.
- Air fry at 400˚F for 18-25 minutes, flipping the wedges halfway through, until crispy on the outside and fork-tender on the inside.
Recipe Tips
- Make Ahead: Cut the potatoes into wedges and soak them in water in the refrigerator for up to 24 hours. Combine the seasonings and set them aside until you are ready to coat the potato wedges.
- Leftovers: Store the leftovers in an airtight container in the fridge for 3-4 days.
- Reheat: Use an air fryer, oven, or microwave to reheat the oven-roasted potato wedges.
More Potato Recipes
Oven-Roasted Potato Wedges
Video
Ingredients
- 4 medium russet potatoes
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 teaspoon paprika
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
Instructions
- Wash the potatoes, cut them in half lengthwise, and then cut each half into 3-4 wedges, depending on the size of your potatoes. Place the wedges in a bowl, cover them with cold water, and soak them for 30 minutes.
- While waiting, combine the cornstarch, paprika, fine sea salt, garlic powder, onion powder, black pepper, and cayenne pepper. Set the mixture aside.
- Preheat the oven to 425˚F. Drain the water and dry the wedges well with paper towels. Drizzle them with vegetable oil and stir until evenly coated. Then, sprinkle with the seasoning mixture and stir to coat all sides.
- Transfer the seasoned potato wedges to a well-greased rimmed baking sheet. Arrange them in a single layer. You can also stand them up, skin side down.
- Bake at 425˚F for 35-45 minutes, flipping halfway through, until they are crispy on the outside and fork-tender on the inside. Use a metal spatula to remove them from the pan.
Notes
- Air Fryer: Working in batches, place the coated wedges in a single layer in a greased, preheated air fryer and cook at 400˚F for 18-25 minutes, flipping them over halfway through.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in an air fryer, oven, or microwave.
