Who doesn’t love a crispy French fry? This healthier oven-baked potato wedge version is a crowd-pleaser in our home. The key is cutting the potatoes into thick wedges and soaking them in baking soda and salt water for at least 20 minutes (or even overnight!). These oven-baked potato wedges are an easy recipe, healthier than fried, and perfect for weeknight dinners or entertaining.

The baking soda breaks down the pectin on the surface of the potatoes, which helps create that irresistible golden, crispy exterior. No one likes a limp fry—and these definitely aren’t that.

After soaking, a quick pat dry helps the potatoes absorb the olive oil and seasoning, which is essential for crispiness. Remember: moisture is the enemy of a crispy potato, so don’t skip this step!

Why You’ll Love These

Crispy on the outside, fluffy on the inside
Healthier than deep-fried fries
Simple pantry ingredients
Easy to prep ahead (even overnight!)
Pairs with just about everything

Ingredients

Potatoes (Russet or Yukon Gold) – Russets give you the crispiest exterior, while Yukon Golds offer a slightly creamier center

Water – Used for soaking to remove excess starch

Baking Soda – Breaks down the potato surface for better browning and crispiness

Salt – Enhances flavor (used in soaking and seasoning)

Black Pepper – Adds subtle warmth

Olive Oil – Helps crisp the exterior and adds rich flavor

Garlic Powder or Granulated Garlic – Optional, but adds a delicious savory note

Optional Add-ins – Parmesan cheese, seasoning blends, paprika, or Italian seasoning

Parchment Paper – Key for crispiness (better than a silicone mat for this recipe)

{All ingredients listed below with exact amounts needed.}

Equipment
Bowl – for soaking potato wedges
Baking Sheet- I love these Chicago Metallic ones and have used mine for years, I purchased mine from Sur LaTable but these are the same.
Towels– These lovely absorbent towels help really dry the potatoes so they cook up crispy.

Step 1-3: Prepare Soaking Water, Cut & Soak

In a large bowl, mix 1 tablespoon baking soda per 1 liter of room temperature water. Add 1 teaspoon salt (optional).

Cut Potatoes
Wash potatoes and cut into wedges (halve, then cut each half into 4 wedges).

Soak
Place wedges in the baking soda water and soak for at least 30 minutes. For make-ahead prep, cover and refrigerate overnight.

Steps 4-5: Preheat Oven & Dry Potatoes

Preheat oven to 425°F.

Dry Thoroughly
Drain potatoes and rinse the bowl. Pat wedges completely dry using towels.

Step 5: Season

Return potatoes to the bowl. Drizzle with olive oil, salt, pepper, and any additional seasonings. Toss to coat evenly.

Steps:Bake
until golden and crispy.

Spread wedges evenly on a parchment-lined baking sheet (don’t overcrowd). Bake for 30–40 minutes, flipping halfway through,

Steps:Serve & Enjoy

Serve hot with your favorite dipping sauce or alongside your favorite meal.

Table Conversation Starter:

If potatoes could talk, what do you think they’d say about being turned into fries?

Would you rather eat only crispy foods or only soft foods for a week?

Tips and Tricks

Don’t skip the soak – This is the secret to that crispy exterior
Dry well – Any leftover moisture will steam the potatoes instead of crisping them
Use parchment, not silicone – Parchment helps create a crispier bottom
Give them space – Overcrowding = soggy wedges
Flip halfway – Ensures even browning
High heat is key – 425°F helps achieve that golden crust