- Wash & scrub potatoes well (leave the skin on for extra crispiness).
- Cut each potato into wedges (about 8 slices per potato).
- Soak the wedges in cold water for 30 minutes to remove excess starch (makes them extra crispy).
Step 2: Season the Wedges
- Drain the potatoes and pat them dry completely with a towel.
- In a bowl, toss the wedges with olive oil, salt, pepper, garlic powder, paprika, onion powder, oregano, and cayenne until evenly coated.
Step 3: Cook to Perfection
🔥 Oven-Baked Version:
6. Preheat oven to 425°F (220°C).
7. Arrange wedges in a single layer on a baking sheet (line with parchment for easy cleanup).
8. Bake for 35-40 minutes, flipping halfway, until crispy and golden brown.
9. Sprinkle with Parmesan cheese and bake for another 5 minutes.
🍳 Air Fryer Version:
6. Preheat air fryer to 400°F (200°C).
7. Arrange wedges in a single layer (cook in batches if needed).
8. Air fry for 15-20 minutes, shaking halfway, until crispy.
🍟 Deep-Fried Version:
6. Heat oil to 350°F (175°C) in a deep pan.
7. Fry wedges in batches for 5-6 minutes, until golden brown.
8. Drain on paper towels and season immediately.
Serving & Storage Tips
- Serve hot & crispy with ketchup, ranch, or garlic aioli.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 375°F (190°C) for 10 minutes or air fryer for 5 minutes.
- Avoid microwaving, as they’ll lose crispiness!
Variants: Customize Your Potato Wedges!
- Cheesy Loaded Wedges – Top with melted cheese, bacon bits, and sour cream.
- Spicy Cajun Wedges – Add extra cayenne, chili powder, or Cajun seasoning.
- Garlic Butter Wedges – Toss with melted garlic butter & parsley after baking.
- Lemon Herb Wedges – Add lemon zest & rosemary for a fresh twist.
- Sweet Potato Wedges – Use sweet potatoes for a healthier, naturally sweet version.
FAQ: Everything You Need to Know
1. Why are my wedges not crispy?
Make sure to soak & dry the potatoes, don’t overcrowd the pan, and bake at high heat.
2. Can I make these ahead of time?
Yes! Cut and season the wedges, then refrigerate for up to 24 hours before baking.
3. What’s the best oil to use?
Olive oil gives great flavor, but avocado oil or canola oil work well too.
4. Do I need to peel the potatoes?
No! The skin adds extra crispiness and flavor.
5. How do I make them extra crispy?
Soak the wedges, use cornstarch in the seasoning, and bake at high heat.
Final Thoughts: The Ultimate Crispy Potato Wedges! 🥔🔥
These crispy, golden-brown potato wedges are so easy to make and completely addictive! Whether baked, fried, or air-fried, they’ll be perfectly seasoned, crunchy, and full of flavor.
