Crispy Seasoned Potato Wedges with Creamy Herb Dip

These Crispy Potato Wedges are deeply golden at the edges, tender inside, and packed with smoky garlic flavor. Serve them hot as a shareable appetizer with the creamy herb dip below, or set out several sauces so everyone can pick a favorite.

Why these Crispy Potato Wedges work

• Soaking removes surface starch so the wedges crisp more evenly.
• A small amount of cornstarch creates a light, craggy coating.
• High heat browns the outside while keeping the centers fluffy.
• The seasoning is bold without overwhelming the potato.

Recipe details

Prep time: 15 minutes, plus 20 minutes soaking
Cook time: 35–40 minutes
Total time: about 1 hour 10 minutes
Yield: 6 appetizer servings
Method: Oven or air fryer

Ingredients

½×1×2×3×4×5×6×7×8×9×10×

ⓘ Original recipe (1×) yields 6 appetizer servings Method: Oven or air fryer

For the potato wedges

• 2 pounds russet potatoes, scrubbed well (about 3 medium)
• 1½ tablespoons olive or avocado oil (see oil-free substitution below)?
• 2 tablespoons cornstarch
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ¾ teaspoon fine sea salt
• ¼ teaspoon black pepper
• 2 tablespoons finely chopped parsley, for serving

For the creamy garlic-herb dip

• ¾ cup plain unsweetened plant-based yogurt
• 1 tablespoon lemon juice
• 1 small garlic clove, finely grated
• 1 tablespoon chopped dill or parsley
• ¼ teaspoon onion powder
• Pinch of salt and black pepper

Instructions

1. Cut the potatoes. Slice each potato lengthwise into 8 thick wedges. First, trim any rough spots. Next, keep pieces similar in size so they cook evenly.
2. Soak. Place the wedges in a large bowl of cold water for 20 minutes to remove excess starch. Drain, then dry thoroughly with a clean towel; lingering moisture creates steam and prevents crisping.
3. Heat the oven. Preheat to 450°F and place a large rimmed sheet pan in the oven while it heats. This helps the cut sides brown immediately.
4. Season. Toss the dry wedges with the oil. Add the cornstarch, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Toss until every wedge has a thin, even coating.
5. Arrange. Carefully remove the hot sheet pan. Spread the wedges in one layer with a cut side touching the pan. Leave space between them; use two pans if needed.
6. Bake. Roast for 20 minutes. Turn each wedge onto its other cut side and bake another 15–20 minutes, until crisp, browned, and tender inside. Finally, check for even browning and remove when crispy.
7. Make the dip. Stir all dip ingredients together. Taste and adjust the lemon, salt, or herbs as needed.
8. Serve. Sprinkle hot wedges with parsley and serve immediately with the dip. In addition, offer extra sauces so guests can customize each bite.

Air-fryer method

Preheat the air fryer to 400°F. Arrange the seasoned wedges in a single layer and cook for 18–22 minutes, turning after 10 minutes. Work in batches so hot air can circulate around every wedge. This method gives good crisping without extra oil.

Oil-free option

After drying the potatoes, mist them lightly with water or toss them with 1 tablespoon aquafaba (the liquid from a can of chickpeas) before adding the cornstarch and seasonings. They will be a little less rich but can still develop crisp edges. Use parchment paper on the sheet pan and turn them carefully. Alternatively, cook in the air fryer for slightly longer to boost browning without oil.

More sauce ideas

One plate of wedges can taste completely different depending on the sauce. For example, try one of these plant-based combinations:

• Smoky roasted red pepper dip: Blend roasted red pepper, white beans, lemon juice, garlic, and smoked paprika until smooth.
• Lemon-tahini sauce: Whisk tahini with lemon juice, garlic, cumin, and enough cold water to make it pourable.
• Buffalo yogurt dip: Stir plant-based yogurt with hot sauce, lemon juice, and a pinch of garlic powder.
• Green goddess dip: Blend plant-based yogurt with parsley, dill, scallion, lemon, and black pepper.
• Maple-Dijon dip: Whisk Dijon mustard with a small amount of maple syrup, apple cider vinegar, and water.
• Roasted garlic marinara: Warm your favorite low-sodium marinara with mashed roasted garlic and basil.
• Avocado-lime crema: Blend avocado, lime juice, cilantro, garlic, and water until silky.
• Curry-mango yogurt: Stir plant-based yogurt with mango chutney, curry powder, and lime juice.
• Herby salsa verde: Blend parsley, cilantro, capers, lemon, garlic, and a splash of water.

Tips for extra-crispy wedges

• Dry the soaked potatoes completely; lingering water creates steam.
• Do not crowd the pan.
• Preheating the sheet pan helps the first cut side begin browning immediately.
• Serve the wedges right away. Like most baked potatoes, they soften as they sit.

Save Time

• Prepare the make-ahead components earlier and refrigerate them until cooking or serving.

Storage and reheating

Refrigerate leftover wedges in a covered container for up to 4 days. Reheat at 425°F for 8–12 minutes or in an air fryer at 375°F for 4–6 minutes. The microwave warms them but will not restore the crisp exterior.

Nutrition Facts

Estimated nutrition per serving

Estimated per serving, without dipping sauce: 160 calories; 31 g carbohydrate; 4 g protein; 3 g fat; 3 g fiber; 1 g sugar; 310 mg sodium. Values are approximate and depend on potato size, oil absorption, and serving size.

Heart-health rating

This recipe receives a 4 of 5 hearts because it is plant-forward but includes cooking oil. Therefore, if you prefer oil-free, substitute 1 tablespoon aquafaba or use the air-fryer method to crisp wedges without added oil. Both options keep the recipe egg-free and plant-based.

Frequently asked questions

What potatoes are best for wedges?

Russet potatoes give the fluffiest centers and crispest edges. Yukon Gold potatoes also work, but the texture will be creamier and the outside slightly less craggy.

Do I have to peel the potatoes?

No. The skin helps the wedges hold their shape and adds texture. Scrub the potatoes thoroughly before cutting.

Can I prepare them ahead?

You can cut and soak the potatoes several hours ahead. Keep them submerged in cold water in the refrigerator, then drain and dry them just before seasoning and baking.

For more simple sides and approachable recipes, visit The Nutrient.

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