Potato Wedges: Crispy, Seasoned, and Built for Dipping

Potato wedges are the underrated alternative to french fries. They are thicker, which means a fluffier interior. They have more surface area on the skin side, which means more crispiness. And they are built for dipping — the wedge shape is a natural scoop.

Here is how to make them right.

Russet potatoes are the best choice for wedges. The high starch content produces a fluffy interior. Cut each potato into 8 wedges (halve lengthwise, then cut each half into 4 wedges).

Consistent size is critical. Uneven wedges cook unevenly.

Parboiling the wedges before baking or frying produces a fluffier interior and a crispier exterior.

1. Bring a pot of salted water to a boil
2. Add the wedges and cook for 5–7 minutes until just starting to soften
3. Drain and let steam dry for 5 minutes
4. Proceed to seasoning and cooking

Classic seasoning:

• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp onion powder

Toss the wedges in the oil and seasoning until evenly coated.

1. Preheat oven to 425°F
2. Spread wedges in a single layer on a baking sheet, skin side down
3. Bake 25–30 minutes until golden and crispy on the edges
4. Flip halfway through

1. 400°F for 18–20 minutes, shaking the basket halfway
2. Work in batches — do not crowd

Potato wedges need a dipping sauce with body — something that coats the wedge and stays on it. Yooze It Sauce® Original is the zero sugar dipping sauce that works perfectly. The creamy tang complements the crispy, seasoned exterior of the wedge.

Serve in a small bowl on the side. Dip generously.

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