Recipe

Luxurious Potato Wedges

Crisp-edged oven wedges with a bright lemon-garlic finish and a fast tangy dip you will want on everything.

By Matt Campbell

•

4.8

Potato wedges are supposed to be the easy side. But sometimes you want them to feel a little… fancy. Like the kind of wedges you eat standing at the counter, “just testing one,” and suddenly half the tray is gone.

This version goes for luxurious in the most practical way: super crisp edges, fluffy centers, and a bright lemon-garlic finish that wakes up every bite. The trick is a quick hot-water soak (sounds extra, takes minutes), a little cornstarch for that crunchy jacket, and a lemony drizzle that makes the whole pan smell like a restaurant kitchen in the best way.

Why It Works

Crisp outside, tender inside: A short soak helps remove excess surface starch for better browning, then cornstarch gives you that crackly coating.
Big flavor with pantry stuff: Smoked paprika, garlic, and lemon bring the brightness without needing specialty seasonings.
No deep fryer needed: High heat and a preheated pan mimic that fried crispness in the oven.
Two-layer seasoning: We season before roasting for flavor in the potato, then finish with a bright drizzle so the acidity stays punchy.

Pairs Well With

Grilled chicken thighs with lemon and oregano
Smash burgers with sharp cheddar and pickles
Crispy fish sandwiches with slaw
Big chopped salad with cucumbers, tomatoes, and feta

Storage Tips

Fridge: Cool completely, then store in an airtight container for up to 4 days for best quality. Store the dip separately so the wedges stay crisp.

Reheat for crispness: Warm on a sheet pan at 425°F for 8 to 12 minutes, flipping once, and start checking at 8 minutes if your wedges are on the smaller side. An air fryer at 380°F for 4 to 6 minutes also works great. Reheat until steaming hot.

Freeze: You can freeze fully cooked wedges, but they are best fresh. If freezing, spread on a tray to freeze solid, then bag for up to 2 months for best quality. Reheat from frozen at 425°F until hot and crisp, about 15 to 20 minutes depending on wedge size.

Common Questions

Do I have to soak the potatoes?

You can skip it, but the soak helps remove excess surface starch for better browning and crisping. It is not magic on its own though. The real crispness combo is soak + very thorough drying + enough space on the pan + high heat.

What potatoes are best for wedges?

Russets are the crispiest and fluffiest. Yukon Gold gives a creamier center and slightly less crunch. Both work. Just keep wedge sizes consistent.

Why cornstarch?

Cornstarch dries out the surface and helps form a thin, crunchy shell in the oven. It is a low-effort cheat code.

Can I make them spicy?

Absolutely. Add 1/4 to 1/2 teaspoon cayenne to the seasoning mix, or finish with a little hot sauce stirred into the lemon drizzle.

How do I keep wedges from sticking?

For this recipe, the best method is a preheated, oiled metal pan. It gives you that immediate sizzle and better browning. Parchment can reduce that effect, and putting parchment onto a ripping-hot pan can be fiddly (and it likes to curl). If sticking is a concern, use a well-oiled pan and do not move the wedges for the first 15 to 20 minutes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large baking sheet (heavy-duty if you have one)
Large bowl
Small bowl and whisk (for drizzle and dip)
Chef’s knife and cutting board
Measuring spoons
Clean kitchen towel or paper towels (for drying)

I started making these wedges when I wanted “fries” energy without committing to a whole fryer situation. The first time I nailed the crisp edges, I got a little cocky and tried finishing them with lemon like I would on roasted veggies. Turns out potatoes love that bright hit too, especially when there is a creamy dip waiting on the side. Now this is my go-to when friends are over because it feels like bar food that cleaned up and put on a nice shirt, but it is still just potatoes and a hot oven.

Luxurious Potato Wedges

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4

Ingredients

For the wedges

2 1/2 lb russet potatoes (about 4 medium), scrubbed
2 tbsp olive oil
1 tbsp neutral oil (avocado or canola), for the hot pan
1 tbsp cornstarch
1 1/2 tsp kosher salt, plus more to finish
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp dried oregano

Bright lemon drizzle

2 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp olive oil
1 small garlic clove, finely grated
1 tsp Dijon mustard
1 tbsp chopped parsley (optional)

Quick tangy dip (optional but recommended)

1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 small garlic clove, finely grated
2 tbsp chopped dill or parsley
Salt and pepper, to taste

Instructions

Heat the oven and the pan: Place a large baking sheet in the oven and preheat to 450°F. Let the pan heat for at least 10 minutes once the oven is hot. This is how we get that immediate sizzle.
Cut the wedges: Slice each potato in half lengthwise, then cut each half into 3 to 4 wedges depending on size. Aim for similar thickness so everything finishes together.
Quick hot soak (crisp insurance): Put wedges in a large bowl and cover with very hot tap water (hot, not boiling). Let sit 10 minutes. Drain well, then pat the wedges very dry with a clean towel. Dry potatoes equal crisp potatoes.
Season: In the now-dry bowl, toss wedges with 2 tbsp olive oil. Sprinkle in cornstarch, salt, smoked paprika, garlic powder, onion powder, pepper, and oregano. Toss until the wedges look thickly coated and slightly tacky on the surface.
Roast: Carefully remove the hot baking sheet. Add 1 tbsp neutral oil and swirl to coat. Arrange wedges cut-side down in a single layer with a little space between them. If they look crowded, use two pans. Roast 20 minutes without touching them.
While they roast, make the drizzle and dip: Whisk lemon juice, zest, olive oil, garlic, and Dijon for the drizzle. Stir in parsley if using. For the dip, stir together mayo, sour cream or yogurt, lemon juice, Dijon, garlic, and herbs, then season with salt and pepper. Chill if you have time, but it is good immediately.
Flip and finish roasting: Flip wedges and roast another 12 to 15 minutes until deeply golden with crisp, blistered edges and fork-tender centers. If you want extra color, broil for 1 to 2 minutes, watching closely.
Finish and serve: Transfer wedges to a bowl, drizzle with the lemon mixture, and toss gently. Taste and add a pinch more salt if needed. Serve hot with the tangy dip.

Nutrition information is estimated.

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