Baked Potato Wedges

Baked Potato Wedges.JPG

The trick to crispy potato wedges is an ice water bath! The cold water pulls the extra starch out to achieve maximum crisp! Best served with a nice juicy burger hot off the grill and copycat Chick-fil-a sauce!

Pinterest Inspired


  • 4 large russet potatoes
  • 2 Tbsp. olive oil
  • 1 1/2 tsp. paprika
  • 1 tsp. garlic salt
  • 1 tsp. black pepper
  • salt to taste


  1. Wash the potatoes to remove any remaining dirt. Cut in half lengthwise and continue to cut each side into about 6-8 wedges. Be sure that the wedges are not too thick or they won’t cook through.
  2. Transfer the wedges to a large bowl and add water and ice until submerged. Allow the potatoes to soak in the ice bath for 1 hour.
  3. Preheat oven to 400*. Line two baking sheets with aluminum foil and lightly spray with non stick cooking spray.
  4. Dry the wedges thoroughly with paper towels and place in a gallon sized Ziploc bag. Add in the olive oil and seasonings. Toss until all the wedges are lightly coated.
  5. Arrange the potato wedges in a single layer onto the prepared baking sheets. Be careful not to crowd as the wedges won’t brown as well.
  6. Bake for 15 min. and then remove from oven and flip the wedges over. Return to the oven and bake for an additional 15-20 minutes.
  7. Once browned, sprinkle with salt to taste. Serve warm.

Yields 8 servings.

Eat, Bork, & Be Merry!

~ Kate


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