Wondering how to cut potato wedges for baking, roasting or frying? This step by step guide walks you through the simple method for creating the perfect potato wedge and crowd-pleasing side dish.
There’s just something about a nice thick cut potato wedge whether it’s baked, roasted or air-fried that just screams comfort food.
This guide will go over everything you need to know about how to cut potato wedges, including which potatoes are best suited to wedges, how to clean and prep the potatoes and some cooking tips along the way for getting the crispiest potato wedges without any added ingredients.
How to wash and prep potatoes
Leaving the skin on potato wedges is one of the best parts of these thick cut sticks of comfort. The skin crisps up when cooking and brings that hearty hand-cut vibe to the potato.
Therefore, it’s important to clean the potatoes well before cutting. Rinse them off under cold water to remove any surface dirt and debris. Next, scrub the potatoes using a potato brush or kitchen sponge to get off any remaining dirt. Rinse with warm water ensuring the entire surface of the potato is clean then pat dry using a kitchen towel.
If there are any bruised areas or dark spots, remove them using a paring knife.
How to cut potatoes into wedges
Once the potatoes are clean, place them on a cutting board and grab a sharp chef’s knife.
Slice lengthwise down the potato to cut it into two equal halves.
Place the cut side of each half face down on the cutting board and slice lengthwise again creating quarters.
With the cut side of each quarter facing up, slice down the middle of the potato to create eight wedges.
Depending on the size of the potato, you can either stop here or repeat this step again creating 16 wedges.
What are the best potatoes for cutting into wedges?
Typically, potato wedges are cut from either Russet potatoes or Yukon Gold.
Russets have a thicker skin that will give a more rustic hand-cut feel to the potato wedges while Yukon Golds are a smoother and creamier potato. Yukon Golds are my favorite for making grilled potato wedges but if you want that rough-cut feel, go with Russets.
Keep in mind that Russet potatoes are often one of the most contaminated vegetables according to the EWG so it’s best to purchase organic if possible.
How to make the crispiest potato wedges
There’s one simple trick that requires no additional ingredients (like cornstarch) to get crispy potato wedges every time.
Soak the raw potato wedges in salted hot water for about 10 minutes before baking.
This helps release some of the starch from the potatoes and results in a super crispy potato wedge.
This method works no matter which cooking method you choose.
The best way to store potatoes
If you need to store the potatoes for a bit before making potato wedges, make sure to keep them in a cool, dark and dry place. Use a container that can circulate air well like a mesh basket or paper bag.
Store potatoes away from onions and garlic and never keep them in the refrigerator. Discard any potatoes that start to sprout immediately as it will set off a chain reaction with others relatively quickly.
More potato recipes to try
Now that you know how to cut potato wedges, the seasoning options are endless.
Peri peri potatoes are an easy way to bring big flavor.
And as an easy yet always reliable option, the wedges can be seasoned with lots of garlic and fresh herbs like these rosemary hasselback sweet potatoes.
Potato wedges will absorb any flavor you throw at them and are one of the most loved side dishes there is!
How to Cut Potato Wedges
- 2 potatoes, Yukon gold or Russet are most common varieties
- sharp Chef’s knife
- cutting board
- Thorough wash potatoes, scrubbing any dirt or debris from the skin then pat dry.
- Place the potatoes on a cutting board and slice in half lengthwise.
- Place the cut side down on the cutting board and slice in half lengthwise again to create quarters.
- Place each quarter with the cut side up and slice down the middle lengthwise to create a wedge shape. Depending on the size of the potato, you may want to slice again once more to create smaller wedges.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.