SERIOUSLY crispy baked potato wedges

Updated: Dec 23, 2020

Imagine a potato wedge with the perfect contrast between a fluffy, tender interior and a crispy (I mean really crispy) exterior. Pair that with your favourite dipping sauce and you have a perfect side (or a whole plate of wedges, if you feel like it :D)

The secret is to boil the potatoes until just fork tender, and then toss in a bowl until a starchy paste forms around them. Adding baking soda to the boiling water helps to form this paste as it breaks down the surface of potato. This paste is what's going to crisp up in the oven and give them a good crunch.



1/2 tsp baking soda

approx 3.8 lbs (1.7 kg) potato

1/4 cup (35 g) olive oil

your favourite herbs and/or spices (I used thyme and cayenne)

salt to taste


  1. Bring a big pot of water to a rolling boil. In the meantime, peel the potatoes and cut them into chunky wedges. (*see Notes)

  2. Add the baking soda and a heaping spoon of salt to the boiling water, along with the wedges.

  3. Cook until just fork tender. The surface of the potato should start to break when scraped with a fork, but they shouldn't be soft and falling apart. It should take 15- 20 minutes, but this time may vary, so check on them.

  4. Strain, then let them sit in the hot pot to evaporate any excess moisture. In the meantime, preheat your oven to 450 F (230 C) and grease two baking sheets.

  5. Place the wedges in a large bowl and add the olive oil, rosemary and salt. Toss until a thick, starchy paste coats them. (Some wedges may break, but that's fine- they'll just be slightly more crunchy)

  6. Transfer to the baking sheets, ensuring to leave some space in between. Bake for 50 minutes, stopping half way to flip each wedge over.

  7. Serve with your favourite dipping sauce and listen out for the crunch when you bite into each wedge :)


*Ensure not to cut thin fries, but instead thick wedges. Otherwise, they will break when we boil and toss them. I got 8 wedges from larger potatoes and 6 from smaller ones.