Chef Jake Thompson - Comfort Food Specialist
👨‍🍳 Comfort Food Chef

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ 18+ Years Experience 🍽️ BBQ & Grill Master

❤️ My Recipe Story

"These potato wedges were perfected during countless game day gatherings at my house. After testing every technique imaginable, I discovered that the secret to restaurant-quality wedges lies in the parboiling step and the right seasoning blend."

Jake specializes in elevated comfort food that brings bold flavors to classic dishes. He's spent years perfecting techniques that maximize flavor while maintaining the hearty, satisfying nature of traditional American cuisine.

View All Mitchell's Recipes →
Golden-brown crispy potato wedges arranged on a baking sheet with herbs and seasoning, showing perfect texture and color

The Science of Perfect Crispiness

Achieving the perfect crispy exterior while maintaining a fluffy interior requires understanding the science behind potato preparation. Parboiling the wedges creates a slightly rough surface that becomes incredibly crispy when baked, while the cornstarch coating adds an extra layer of crunch.

The key is removing as much moisture as possible before seasoning and baking. This allows the exterior to crisp up beautifully while the inside stays light and fluffy. Proper arrangement on the baking sheet ensures even cooking and maximum crispiness.

💡 Professional Tip

After parboiling, let the wedges sit on the cutting board for 5 minutes to air dry completely. This extra step ensures maximum crispiness and prevents steaming during baking.

Frequently Asked Questions

Parboiling is crucial for the perfect texture. It creates a fluffy interior and rough surface for maximum crispiness. Skipping this step results in unevenly cooked wedges.

Russet potatoes are ideal due to their high starch content and low moisture. They create the fluffiest interior and crispiest exterior when properly prepared.

You can parboil and season the wedges up to 4 hours ahead. Store covered in the refrigerator and bake directly from cold, adding 5 minutes to cooking time.

Ensure wedges are completely dry after parboiling, don't overcrowd the pan, and use high heat. Moisture is the enemy of crispiness.

Yes, air fry at 400°F for 15-18 minutes, shaking the basket every 5 minutes. You may need to work in batches to avoid overcrowding.

Cut wedges uniformly, arrange in single layer with space between pieces, and flip once during baking. Use a large enough pan to avoid overcrowding.

Freeze after parboiling and before final seasoning. Cook directly from frozen, adding 5-8 minutes to the baking time for best results.

This base blend is versatile. Try Cajun spice, Italian herbs, ranch seasoning, or curry powder. Always include salt and something for crispiness like cornstarch.

Recipe Troubleshooting Guide

✅

Soggy Wedges

Problem: Wedges come out soft instead of crispy

Solution: Ensure wedges are completely dry after parboiling, don't overcrowd the pan, and use high oven temperature. Pat dry again if needed.

✅

Uneven Cooking

Problem: Some wedges are crispy while others remain soft

Solution: Cut wedges uniformly in size, arrange in single layer with space between, and rotate pan halfway through baking.

✅

Burnt Exterior

Problem: Outside burns before inside is cooked

Prevention: Lower oven temperature to 400°F and extend cooking time. Parboil longer (10-12 minutes) for more even cooking.

✅

Lack of Flavor

Problem: Wedges taste bland despite seasoning

Recovery: Season while wedges are still slightly warm and damp from parboiling. Add salt early and finish with more seasoning after baking.

✅

Coating Falls Off

Problem: Seasoning and cornstarch coating doesn't stick

Prevention: Ensure wedges are slightly damp when tossing with oil and seasonings. The moisture helps everything adhere properly.

✅

Texture Issues

Too Sweet: Add more savory herbs like rosemary or thyme

Too Salty: Serve with cooling dips like sour cream or tzatziki

Bland: Increase garlic powder, add lemon zest, or finish with flavored salt

Fresh russet potatoes, olive oil, seasonings, herbs, and Parmesan cheese arranged on a wooden cutting board for crispy potato wedges

Selecting the Right Potatoes

Russet potatoes are the gold standard for wedges due to their high starch content and low moisture. This combination creates the fluffiest interior while allowing for maximum crispiness on the outside. Look for potatoes that are firm, smooth-skinned, and free of green spots or sprouts.

Size consistency matters for even cooking. Choose potatoes of similar size, ideally medium to large russets that will yield 8 substantial wedges each. Avoid potatoes that are too small, as they won't create wedges with enough surface area for proper crisping.

Essential Ingredient Notes

  • Potato Selection: Choose firm russet potatoes without soft spots or green areas. Medium to large size works best for substantial wedges.
  • Cornstarch Secret: Cornstarch creates an extra crispy exterior. Don't substitute with flour - cornstarch is key to achieving restaurant-quality crispiness.
  • Fresh Herbs: Dried herbs work best during baking, but finish with fresh parsley for color and bright flavor contrast to the rich, crispy wedges.
Golden potato wedges arranged on a baking sheet showing perfect browning and crispy texture during the baking process

Mastering the Two-Step Technique

The secret to restaurant-quality wedges lies in the two-step cooking process. Parboiling creates a partially cooked exterior that becomes incredibly crispy when baked, while ensuring the interior cooks evenly. This technique prevents the common problem of burnt outsides with raw centers.

Proper arrangement on the baking sheet is crucial for achieving even browning. Leave space between wedges to allow hot air circulation, and place them skin-side down initially to prevent sticking while promoting maximum surface contact for crisping.

The Perfect Arrangement

Arrange wedges skin-side down in a single layer with space between each piece. This prevents steaming and ensures every surface gets crispy and golden brown.

Crispy Potato Wedges Arranged

Prep 15 min
Cook 35 min
Serves 6 servings
Level Easy

📋 Ingredients

For the Wedges

  • 30g cornstarch
    Creates extra crispy exterior
  • 2 tsp garlic powder
    Adds savory depth
  • 1 tsp smoked paprika
    Provides color and smoky flavor
  • 1 tsp dried rosemary
    Classic herb pairing with potatoes
  • 60g melted butter
    For rich finishing touch
  • 60g Parmesan cheese
    Adds umami and extra crispiness
  • Fresh parsley
    For fresh color and flavor

For the Seasoning

  • 1.4kg russet potatoes
    High starch content for best texture
  • 45ml olive oil
    Helps seasonings stick and promotes browning
  • 2 tsp onion powder
    Complements garlic for savory base
  • 1 tsp dried thyme
    Classic herb for potato dishes
  • 1 1/2 tsp salt
    Essential for flavor development
  • 1/2 tsp black pepper
    Adds subtle heat and depth
  • 1/4 tsp cayenne pepper
    Optional heat to balance richness

Instructions

  1. Prepare Potatoes

    Preheat oven to 425°F (220°C). Wash and scrub potatoes thoroughly, leaving skin on. Cut each potato lengthwise into 8 wedges of equal size.

  2. Parboil Wedges

    Place wedges in a large pot of salted water. Bring to boil and cook for 8-10 minutes until slightly tender but still firm. Drain thoroughly and pat completely dry.

  3. Season and Coat

    In a large bowl, toss dried wedges with olive oil and cornstarch. Add garlic powder, onion powder, paprika, rosemary, thyme, salt, pepper, and cayenne. Mix until evenly coated.

  4. Arrange and Bake

    Arrange wedges in single layer on large baking sheet, skin-side down. Bake 25-30 minutes, flipping once halfway through, until golden brown and crispy.

  5. Finish and Serve

    Brush with melted butter, sprinkle with Parmesan cheese and coarse sea salt. Garnish with fresh parsley and serve immediately with ketchup and ranch.

Recipe Notes & Tips

Storage

These wedges are best served immediately for maximum crispiness. Leftovers can be stored in the refrigerator for 2 days and reheated in a 400°F oven for 5-8 minutes.

Serving Suggestions

Perfect alongside burgers, grilled chicken, or fish. Also excellent as a snack with various dipping sauces like aioli, BBQ sauce, or spicy ketchup.

Variations

Try different seasoning blends like Cajun spice, Italian herbs, or curry powder. Sweet potato wedges work well with this same technique, though cooking time may vary slightly.