The Easiest Way to Cut Potato Wedges for Crispy, Delicious Steak Fries

Potato wedges are a crowd-pleasing dish that's easy to make—especially when you know how to cut potato wedges quickly and evenly, so you can make this hearty side whenever a potato craving strikes. They can be cooked in several different ways, from oven to stovetop to air-fryer, and they can be seasoned any way you please with spice rubs and infused oils, and served with dipping sauces galore. These crispy wedges complement so many dishes. 

In terms of size, potato wedges fall somewhere along the spectrum between French fries and potato skins. They are cut down from halved potatoes, and sliced into thick, irregularly shaped wedges. They are sometimes referred to as "steak fries"—not only are they a great side dish for rib-eye or filet mignon, but their bulky size makes them more meaty and steak-like than a traditional serving of skinnier fries. 

The Best Type of Potato to Use for Wedges

Most recipes will call for russet (or Idaho) potatoes. Russets are one of the most starchy types of potatoes, which is ideal for potato wedges. The benefits of starchy potatoes are twofold: the starches help create a crispy crust on the outside of each wedge, and also lock in moisture to keep the interiors soft and fluffy.

You can certainly wedge other potato varieties beside russets, but be sure to select ones that have a high starch content if you can. 

Size Matters

In addition, you’ll want to pick evenly sized potatoes. Smaller potatoes will obviously cook quicker, but even if you have large ones, each wedge should end up roughly the same size. 

Washing Is Vital

Be sure to give the potatoes a good rinse before cutting into them. Potatoes are grown in the ground, and thus collect a lot of dirt on their skins. Run the potatoes under cool water and use a scrub brush to remove any dirt and grime. Using a clean kitchen towel or some paper towels, pat the potatoes dry very well—this way, the skin is sure to crisp up nicely.

How to Cut Potato Wedges in 3 Steps

1. Peel: As mentioned, this step is optional. But if you choose to peel, all you need is a regular vegetable peeler. Just run the peeler back and forth along the length of the potato to remove the skin. 
2. Halve: Use a sharp chef's knife to cut each potato in half lengthwise. 
3. Slice: Holding the knife at a slight angle, cut each potato half into 3/4-inch thick wedges. To do this, start at the outermost side of the potato and slice toward the "core."

3 Ways to Cook Potato Wedges

There are several ways to cook potato wedges—we recommend the following methods.

Baking or Roasting

Break out the sheet pan. To bake or roast potato wedges, simply toss them with olive oil, salt, and pepper (and any other spices you like) and arrange in an an even layer on a rimmed baking sheet. Make sure not to overcrowd the pan—this could result in the potatoes steaming instead of roasting. Use another sheet pan if you have more potatoes than can fit onto one. 

Bake the potato wedges in a 500 degree Fahrenheit oven, flipping once, until tender and browned, 20 to 25 minutes.

Frying

Frying is a great way to make potato wedges even more crunchy and delicious, but it does require one extra step. You’ll need to par-boil the potatoes first.

How to Par-Boil Potatoes

1. Place potato wedges in a large pot and cover them completely with room-temperature water. Season the water generously with a handful of kosher salt and bring the water to a boil.
2. Boil just until potatoes are slightly tender, about 5 minutes (you should feel some resistance when you pierce the potato with a paring knife).
3. Drain potatoes, lay them out on a clean towel, and pat dry. 

How to Fry Potato Wedges

1. Heat neutral oil either in a deep-sided, heavy-bottomed skillet or in a deep-fryer—you’ll need at least 1/2-inch of oil, but can use 2 to 3 inches if deep-frying.
2. Once the oil shimmers and registers around 375 degrees on a deep-fry thermometer, add the potato wedges in an even layer.
3. Cook, flipping occasionally, until golden brown and cooked all the way through, another 5 to 10 minutes.

Air-Frying

The air-fryer is a great tool for cooking potato wedges. Toss them with olive oil and seasonings like you would if baking, then arrange them in an even layer in the basket of the air fryer (you might have to work in batches, depending on the size of your air-fryer). Cook at around 390 degrees, flipping once halfway through, until tender and golden, 15 to 20 minutes.

Seasoning and Flavor Ideas

Beyond the usual salt and pepper, there are many different ways to enhance the flavor of potato wedges. 

• Spice mixes: Use pre-made spice mixes like Baharat, Berbere, five-spice powder, and lemon-pepper, or make your own with a combination of your favorite spices. Try a mixture of cumin, coriander, and garam masala or smoked paprika, chili powder, and garlic powder. 
• Cheese: You can’t go wrong with a little Parmesan or Asiago cheese. Toss the potatoes with a handful before they cook and the cheese will melt and create crispy edges. You can also finish the potato wedges with an extra sprinkle of cheese just before serving. 
• Flavored salt: Salt mixes that are flavored with powerful ingredients like truffle, citrus, or chiles are great in moderation. Use a little less salt when you initially season the potatoes, then finish the wedges with a sprinkle of flavored salt. 
• Fresh herbs: A final sprinkle of fresh herbs is a surefire way to brighten up any dish. Reach for woodsy herbs like rosemary and thyme and give them a thorough chop before sprinkling them over the wedges. 
• Infused oil: Swap the regular oil for olive oil that’s been infused with ingredients like herbs, citrus, and chiles. 
• Chili crisp: This is a go-to condiment for us, and a little goes a long way. It adds spice and crunch when drizzled over baked or fried wedges. 
• Sauces: Sauce options run the gambit from garlicky aioli, cheese sauce, and ranch to tzatziki, hollandaise, and marinara. With sauces this good, potato wedges just become a vessel for the sauce, to be honest.