How to Make Restaurant Style Potato Wedges at Home

Few side dishes are as universally loved as crispy potato wedges. Golden on the outside, fluffy on the inside, and packed with flavor, they're a favorite among both kids and adults. The good news is that you don't need a restaurant or deep fryer to make them. With one simple trick, you can create perfectly crispy potato wedges right in your own oven.

The secret? Parboiling the potatoes before baking. This extra step softens the potatoes, helps create a fluffy interior, and allows the outside to crisp up beautifully once it hits the oven.

Crispy Oven Baked Potato Wedges

Ingredients

• 4 medium red potatoes, such as Désirée potatoes

• 3 tablespoons olive oil or canola oil

• 1 teaspoon sweet paprika

• 1 teaspoon granulated garlic or 2 garlic cloves, crushed

• 1 teaspoon grill seasoning or dried herbs such as thyme, oregano, or rosemary

• Salt and black pepper, to taste

• Optional: 1 tablespoon potato starch or cornstarch

Directions

Peel the potatoes and cut them into evenly sized wedges.

Bring a pot of salted water to a boil and add the potato wedges. Cook for about 10 minutes, until they are slightly tender but still hold their shape.

Drain the potatoes and allow them to cool slightly. Pat them dry thoroughly with paper towels. Removing excess moisture is key to achieving a crispy finish.

Place the wedges in a large bowl. Add the oil, paprika, garlic, seasoning, salt, pepper, and potato starch or cornstarch if using. Toss well until all the wedges are evenly coated.

Arrange the potatoes in a single layer on a baking sheet lined with parchment paper. Make sure they are spaced apart so they roast rather than steam.

Bake in a preheated 425°F oven for about 30 minutes, or until the wedges are deeply golden and crispy on the outside. For extra crispiness, turn them over halfway through baking.

Serving Suggestions

Serve the potato wedges hot from the oven with your favorite dipping sauces, such as:

• Garlic aioli

• Ketchup

• Dijon mustard

• Tahini

• Lemon yogurt sauce

With their crispy exterior, soft center, and bold seasoning, these homemade potato wedges are guaranteed to disappear quickly. Once you try the parboiling method, you may never make them any other way.