13 Crispy Potato Wedge Recipes Better Than Fries

Crispy on the outside, fluffy on the inside — potato wedges are the ultimate crowd-pleaser. These thirteen recipes take the humble wedge from simple salted snacks to loaded, cheesy, globally-inspired sides and mains that steal the show.

1. Perfectly Crispy Garlic Potato Wedges

The foolproof method for shatteringly crisp wedges every single time.

Ingredients

• 3 lb russet potatoes, cut into wedges
• 1/4 cup olive oil
• 1 tbsp cornstarch
• 2 tsp garlic powder
• 1 tsp paprika
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• Fresh parsley, to garnish

Instructions

1. Heat oven to 425°F; soak wedges in cold water 20 minutes, then dry thoroughly.
2. Toss with olive oil, cornstarch, garlic powder, paprika, salt, and pepper.
3. Arrange cut-side down on a hot oiled sheet pan.
4. Roast 20 minutes, flip, and roast 15 more until deep golden.
5. Sprinkle with parsley and serve with your favorite dip.

2. Parmesan-Crusted Potato Wedges

A salty parmesan crust that bakes up golden and lacy.

Ingredients

• 3 lb russet potatoes, cut into wedges
• 1/4 cup olive oil
• 1/2 cup grated parmesan
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp salt
• Marinara, to dip

Instructions

1. Heat oven to 425°F.
2. Toss wedges with olive oil, parmesan, Italian seasoning, garlic powder, and salt.
3. Spread on a lined sheet pan without crowding.
4. Roast 35–40 minutes, flipping once, until crisp.
5. Serve hot with warm marinara.

3. Smoky Sweet Potato Wedges

Caramelized edges and smoky spice — the sweet potato's best moment.

Ingredients

• 3 lb sweet potatoes, cut into wedges
• 3 tbsp olive oil
• 1 tbsp cornstarch
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper
• Chipotle mayo, to serve

Instructions

1. Heat oven to 425°F.
2. Toss wedges with olive oil, cornstarch, paprika, cumin, salt, and pepper until evenly coated.
3. Arrange in a single layer on a lined sheet pan.
4. Roast 30–35 minutes, flipping once, until caramelized at the edges.
5. Serve with chipotle mayo for dipping.

4. Cajun-Spiced Potato Wedges

Bold, peppery Cajun heat on the crispiest wedges.

Ingredients

• 3 lb russet potatoes, cut into wedges
• 1/4 cup olive oil
• 2 tbsp Cajun seasoning
• 1 tsp salt
• Ranch dressing, to serve

Instructions

1. Heat oven to 425°F.
2. Toss wedges with olive oil, Cajun seasoning, and salt.
3. Roast 35–40 minutes, flipping once, until crisp.
4. Serve with cool ranch.
5. Let cool 2 minutes so the crust sets before serving.

5. Loaded Cheddar Bacon Wedges

Nacho-style wedges piled with cheese, bacon, and scallions.

Ingredients

• 3 lb russet potatoes, cut into wedges
• 1/4 cup olive oil
• 1 tsp salt
• 1 cup shredded cheddar
• 1/2 cup cooked crumbled bacon
• 1/4 cup sliced scallions
• Sour cream, to serve

Instructions

1. Roast salted, oiled wedges at 425°F for 35 minutes until crisp.
2. Pile onto an oven-safe platter.
3. Top with cheddar and bacon.
4. Broil 2–3 minutes until melted.
5. Finish with scallions and sour cream.

6. Greek-Style Potato Wedges with Feta

Oregano-lemon wedges topped with briny feta and olives.

Ingredients

• 3 lb Yukon Gold potatoes, cut into wedges
• 1/4 cup olive oil
• 2 tbsp Greek seasoning
• 1 tsp salt
• 1/2 cup crumbled feta
• 1/4 cup chopped kalamata olives
• Tzatziki, to serve

Instructions

1. Heat oven to 425°F.
2. Toss wedges with olive oil, Greek seasoning, and salt.
3. Roast 35 minutes, flipping once.
4. Top hot wedges with feta and olives.
5. Serve with tzatziki.

7. Taco Potato Wedge Nachos

Taco night meets potato wedges in the best possible way.

Ingredients

• 3 lb russet potatoes, cut into wedges
• 1/4 cup olive oil
• 2 tbsp taco seasoning
• 1 tsp salt
• 1 cup shredded Monterey Jack
• 1/2 cup black beans, warmed
• Pico de gallo and guacamole, to top

Instructions

1. Roast taco-seasoned wedges at 425°F for 35 minutes.
2. Arrange on a platter and top with beans and Monterey Jack.
3. Broil 3 minutes until melty.
4. Top with pico de gallo and guacamole.
5. Serve immediately.

8. Garlic Butter Parmesan Wedges

Tossed in garlic butter and parmesan straight out of the oven.

Ingredients

• 3 lb russet potatoes, cut into wedges
• 1/4 cup melted butter
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cloves garlic, minced
• 1/2 cup grated parmesan
• 2 tbsp chopped parsley

Instructions

1. Roast oiled, salted wedges at 425°F for 35–40 minutes.
2. Melt butter with garlic 1 minute until fragrant.
3. Toss hot wedges in garlic butter.
4. Shower with parmesan and parsley.
5. Serve right away.

9. Curry-Spiced Wedges with Mango Yogurt

Warm curry spice cooled by sweet-tangy mango yogurt.

Ingredients

• 3 lb russet potatoes, cut into wedges
• 3 tbsp olive oil
• 2 tbsp curry powder
• 1 tsp salt
• 1/2 cup plain yogurt
• 2 tbsp mango chutney
• Cilantro, to garnish

Instructions

1. Heat oven to 425°F.
2. Toss wedges with olive oil, curry powder, and salt.
3. Roast 35 minutes, flipping once.
4. Stir yogurt with mango chutney.
5. Serve wedges with the dip and cilantro.

10. Ranch Potato Wedges

Herby ranch flavor baked right into every crispy edge.

Ingredients

• 3 lb russet potatoes, cut into wedges
• 1/4 cup olive oil
• 1 tbsp ranch seasoning mix
• 1 tsp salt
• 1/2 cup shredded mozzarella
• 1/4 cup grated parmesan
• Ranch, to dip

Instructions

1. Heat oven to 425°F.
2. Toss wedges with olive oil, ranch seasoning, and salt.
3. Roast 35 minutes, flipping once.
4. Sprinkle with mozzarella and parmesan; bake 5 more minutes.
5. Serve with ranch.

11. BBQ Pulled Pork Wedge Fries

Game-day loaded wedges with smoky pulled pork and cheddar.

Ingredients

• 3 lb russet potatoes, cut into wedges
• 1/4 cup olive oil
• 1 tsp salt
• 2 cups pulled BBQ pork or chicken
• 1 cup shredded cheddar
• 1/4 cup sliced jalapeños
• BBQ sauce drizzle, to finish

Instructions

1. Roast salted wedges at 425°F for 35 minutes until crisp.
2. Top with warm pulled pork and cheddar.
3. Broil 3 minutes until bubbly.
4. Add jalapeños and a BBQ drizzle.
5. Serve hot.

12. Pizza Potato Wedges

All the pizza flavors — marinara, mozzarella, basil — on crispy wedges.

Ingredients

• 3 lb russet potatoes, cut into wedges
• 1/4 cup olive oil
• 1 tsp salt
• 1 cup marinara, warmed
• 1 cup shredded mozzarella
• 1/4 cup grated parmesan
• Fresh basil, to garnish

Instructions

1. Roast salted wedges at 425°F for 35 minutes.
2. Spoon warm marinara over the wedges.
3. Top with mozzarella and parmesan.
4. Broil 3 minutes until melted and spotty.
5. Garnish with basil and serve.

13. Salt and Vinegar Potato Wedges

Tangy, extra-crispy wedges with a malt vinegar punch and flaky sea salt.

Ingredients

• 3 lb russet potatoes, cut into wedges
• 1/2 cup malt vinegar, plus more to serve
• 1/4 cup olive oil
• 1 tbsp cornstarch
• 2 tsp sea salt
• 1 tsp black pepper
• Chopped chives, to serve

Instructions

1. Soak wedges in water with 1/2 cup vinegar 30 minutes; drain and dry.
2. Heat oven to 425F; toss wedges with oil, cornstarch, salt, and pepper.
3. Arrange cut-side down on a hot oiled sheet pan.
4. Roast 20 minutes, flip, and roast 15 more until crisp.
5. Sprinkle with extra salt and chives.
6. Serve with more vinegar for dipping.