Soaking the cut wedges in cold water pulls out surface starch so they crisp instead of steaming. Dry them bone-dry before oiling or they won't brown. Roast on a hot pan, flat side down, and don't crowd them.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep10 min
Cook35 min
Makes4 servings
CuisineAmerican
Cost$
VegetarianGluten-free
Contains dairy
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
The Ingredients — and where to get them
Cook for4servings
Russet potatoes
Starchy russets go fluffy inside and crisp outside; waxy ones stay dense.
Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.
Can you freeze Potato Wedges? — Not ideal
You can, but the crisp coating softens. Freeze the cooked pieces, then re-crisp them in a hot oven or air fryer — never the microwave.
Can you make Potato Wedges ahead of time? — Prep ahead
Best fried to order — the crunch fades if it sits. Do the breading or shaping ahead and cook it fresh when you serve.
Is Potato Wedges gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Potato Wedges vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
Community Notes
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