Recipes Ingredients Vegetables Potato Recipes Crispy Oven-Baked Potato Wedges Be the first to rate & review! With just a few simple ingredients, these oven-roasted fries cook up crisp and golden on the outside, fluffy on the inside. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Published on February 20, 2024 Rate PRINT Share Trending Videos Close this video player Photo: Brie Goldman Servings: 6 You’d be hard-pressed to find someone who doesn’t like potatoes in one form or another. And there are dozens upon dozens of ways to prepare this versatile vegetable (yes, it’s a vegetable, no matter what anyone else says). The spuds can be mashed, baked, roasted, deep-fried, and more. In our opinion, simple is usually the best way to go when it comes to preparing potatoes. They are mild and naturally buttery in flavor, so all they really need is some salt (and maybe a few cracks of pepper). This recipe for potato wedges is one of the most low-maintenance ways to cook potatoes. All you need is a blazing hot oven and three ingredients to make these potato wedges. The thick pieces are fluffy on the inside and crisp and golden on the outside. They are so simple to cook, making them the ideal side dish for any weeknight dinner. 31 Sweet Potato Recipes to Make for Every Meal (Including Dessert) Best Types of Potatoes for Wedges When it comes to these baked potato wedges, we land firmly in favor of using russet potatoes. Russets, sometimes labeled Idaho potatoes, tend to be a bit more starchy than other varieties, like Yukon gold or red, which is exactly what we want for this recipe. The starches help keep the moisture in the potatoes as they roast. They also contribute to the crisp texture when the edges come into contact with the pan and the heat from the oven. It's a good idea to try to find smaller russet potatoes when you’re doing your grocery shopping–smaller potatoes mean the wedges will cook more quickly and just be overall more manageable. Potatoes vary wildly in size, so choose potatoes that are similar in size so they cook at the same rate. The Difference Between Starchy, Waxy, and All-Purpose Potatoes—and How to Choose the Right Type for Your Recipe Potato Wedges vs. Roasted Potatoes All potato wedges are roasted potatoes, but not all roasted potatoes are potato wedges. Roasted potatoes can technically be any shape you’d like (including wedges), but more often than not, recipes will instruct you to roast potatoes in bite-sized cubes. These potatoes can be roasted on their own, but they can also be used as a bed for meats like chicken, beef, and pork–the drippings from the meat will help flavor the potatoes. In addition, roasted potato recipes usually call for a lot more fat than potato wedges. This recipe only uses a little over a tablespoon of olive oil to cook two pounds of potatoes. Since it’s roasted at such a high heat, the potatoes can get away with using less oil. When cutting potatoes for potato wedges, cut them right before you plan to cook them. Once they’re cut, the flesh of the potatoes begins to oxidize and can turn them an unpleasant brown or greenish color. Potato Wedges vs. French Fries The differences here also come down to shape and the amount of fat used. Obviously, French fries are deep-fried in oil. They will develop a much more crisp outer crust than potato wedges that are made in the oven. Some French fries are made into wedge shapes, but for the most part, they are cut into long matchsticks. The Easiest Way to Cut Potato Wedges for Crispy, Delicious Steak Fries Ingredients 4 medium russet potatoes (about 2 pounds total), cut into ¾-inch-thick wedges 1 tablespoon plus 1 teaspoon olive oil 1 teaspoon coarse salt Directions Brie Goldman Preheat oven and toss potatoes with oil: Preheat oven to 500°F. Toss potatoes with oil and salt in a large bowl. Brie Goldman Arrange on baking sheet: Arrange wedges in a single layer on a rimmed baking sheet. Brie Goldman Roast: Roast, turning once, until tender and slightly browned, 20 to 24 minutes. Brie Goldman To make your potato wedges as crisp as possible, blot the sliced wedges dry with paper towels before tossing them with the oil and salt. Making Potato Wedges Ahead of Time Potato wedges are best enjoyed right when they come out of the oven, but if you have leftovers, they can be reheated at a later time. Store leftover wedges in an airtight container in the refrigerator for up to 2 days. You can reheat them either in the oven or in an air fryer. Oven: Lay the potato wedges in an even layer on a rimmed baking sheet. Roast at 400 degrees until the edges are crisped and the insides are warmed through, about 10 minutes. Air Fryer: Spray the liner basket of the air fryer with nonstick cooking spray, then arrange the potato wedges in an even layer. Cook at 390 degrees for 5 to 8 minutes. Preheat the air fryer for at least 3 minutes before reheating food, just like you would preheat the oven. Serving Suggestions We like to keep it simple–give the wedges a squeeze of lemon juice, top them with some fresh herbs like dill or parsley, or add a few simple sauces like ketchup and Dijonaise to dip into. These potato wedges are the perfect side for basically any main dish, but especially other hearty dishes like roast beef, pork chops, or roast chicken. If you want the potato wedges to be the main event, consider adding a lighter protein. Serve them alongside lightly seasoned hard-boiled eggs or egg salad. Alternatively, pair them with a big, fiber-packed salad. Frequently Asked Questions Do you soak potato wedges in cold water? Not for this recipe. Soaking potatoes in water removes some of their starch. In this recipe, the starches help contribute to the fluffy internal texture of the potatoes. Why aren't my potato wedges crispy? The best thing you can do to get your potato wedges extra crispy is to cook them at the correct temperature. At 500 degrees, this recipe is guaranteed to produce extra crispy potatoes. Do you have to peel potatoes for wedges? No. You can peel the potatoes if you prefer, the skin of the potatoes crisps up so nicely in the oven, giving the exterior of the potato wedges a crackly crispness. Originally appeared: Martha Stewart Living, January 2007 Rate It PRINT Updated by Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living.