Potato Wedges
Ingredients
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- 2 pounds russet potatoes – scrubbed and cut into wedges (~4.5 medium russet potatos)
- 8 cups water – hot (for soaking)
- 3 tablespoons vegetable oil
- 1 tablespoons cornstarch
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoons black pepper – freshly ground
- 1 teaspoons garlic powder
- 1 teaspoons paprika
- parsley – chopped (for serving)
Instructions
1. Place a rimmed baking sheet on the middle rack and preheat the oven to 450°F (230°C); let the sheet heat while you prep.
2. Scrub the russet potatoes and cut each into long, even wedges (about 8 per medium potato).
3. Submerge the wedges in the hot water for 10 minutes to draw off surface starch, then drain and pat very dry with clean towels.
4. In a large bowl, toss the dry wedges with the vegetable oil, cornstarch, kosher salt, black pepper, garlic powder, and paprika until evenly coated.
5. Carefully remove the hot baking sheet and arrange the seasoned wedges skin-side down in a single layer with space between pieces.
6. Bake 20 minutes, then flip the wedges onto the opposite cut side. Continue baking 15–25 minutes more until deeply golden with crisp edges and a fork slides in easily.
7. Transfer wedges to a rack or paper towels for 2 minutes. Sprinkle with parsley and serve hot.
Potato wedges are thick-cut, skin-on segments of potato roasted or fried until their edges turn shatteringly crisp and their centers stay fluffy and tender. Their broad surfaces hold seasonings well, from simple salt and pepper to paprika and garlic, and they invite dipping without falling apart. Hearty and satisfying, wedges bridge the gap between fries and roast potatoes, making them a versatile side for burgers, roasted meats, and casual platters.
While the exact origin is hard to pinpoint, potato wedges grew from North American baked-potato traditions and late–20th century pub fare, spreading widely across the United States and into Australia and the U.K. Regional names like “jojos” in parts of the American Pacific Northwest highlight local spins, but the core idea remains the same: generously cut potatoes cooked hot for contrast in texture. Over time, spice blends and serving styles have evolved, yet the essential appeal—crisp outside, soft inside—has made wedges a global comfort staple.