Holly Farms Potato Wedges Recipe: Crispy Oven-Baked Perfection

Achieving perfectly crispy potato wedges at home requires just two key techniques: thorough drying and high-heat roasting. This method transforms ordinary potatoes into golden, crunchy wedges with tender interiors—every single time. The secret lies in the preparation: soaking cut potatoes to remove excess starch, then drying them completely before seasoning.

With a simple blend of spices and 30 minutes in a hot oven, you’ll create wedges that rival restaurant versions. These hold their crispness even after cooling, making them ideal for meal prep or casual gatherings. Serve with your favorite dipping sauce or as a hearty side to grilled proteins.

Ingredients for Holly Farms Potato Wedges

Russets, spices, and one secret ingredient—cornstarch—for that restaurant-quality crunch at home.

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The potatoes are everything here. Russets give you that fluffy interior and crispy exterior—no substitutes. Look for firm, smooth-skinned ones without green spots (that’s solanine, and it’s bitter). I grab mine from Trader Joe’s or the local farmers market when they’re in season. The cornstarch is non-negotiable; Argo or Bob’s Red Mill both work great. For the salt, Diamond Crystal kosher salt is my go-to because it’s easier to control the seasoning without overdoing it (the flakes dissolve evenly).

Out of smoked paprika? Regular paprika plus a pinch of cayenne gets you close. No cornstarch? Arrowroot powder works at a 1:1 ratio. The dried oregano can be swapped for thyme if that’s what’s in your cabinet. For extra flavor, toss in some lemon zest with the spices—brightens everything up. And if you’re feeling fancy, truffle salt instead of regular salt takes these wedges to another level (just add it after roasting).

Cut potatoes soak in cold water up to 2 hours ahead—just drain and pat dry before seasoning. Roasted wedges keep 3-4 days in the fridge, though they’re best fresh. Re-crisp in a 400°F oven for 5-7 minutes if needed. The spice mix? Make extra and store in a jar for up to 6 months (it’s great on fries, chicken, even roasted veggies).

Step-by-Step Instructions for Crispy Oven-Baked Potato Wedges

Here’s the foolproof method I use to get golden, crispy wedges with tender centers every time.

Step 1: Prep and Soak the Potatoes

Start by cutting the russet potatoes lengthwise into 8 even wedges each. I like to leave the skin on for texture and nutrition, but make sure they’re scrubbed clean. Place the wedges in a large bowl and cover with the 4 cups cold water.

Let them soak for 30 minutes—this removes excess starch, which is the secret to extra crispy results. You’ll notice the water turns cloudy; that’s the starch releasing. While they soak, preheat your oven to 425°F and position the rack in the middle.

Step 2: Dry and Season the Wedges

Drain the potatoes and pat them completely dry with paper towels. I can’t stress this enough—dry potatoes crisp up beautifully, while wet ones steam and get soggy. Transfer them to a clean bowl and drizzle with 2 tbsp extra-virgin olive oil.

Sprinkle over the 1.5 tbsp kosher salt, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp onion powder, 0.5 tsp ground black pepper, and 0.5 tsp dried oregano. Toss until every wedge is evenly coated. The spices should cling to the oil, creating a flavorful crust.

Step 3: Add Cornstarch for Extra Crispiness

Here’s the game-changer: sprinkle the 1 tbsp cornstarch over the seasoned wedges. Toss again to distribute evenly. The cornstarch creates microscopic crunchy pockets when baked, taking your wedges from good to restaurant-quality.

Arrange the wedges in a single layer on a parchment-lined baking sheet, skin-side down. Don’t overcrowd them—give each wedge space to crisp up. Drizzle with the remaining 1 tbsp extra-virgin olive oil to encourage browning.

Step 4: Bake to Golden Perfection

Bake for 25 minutes, then flip each wedge using tongs. Return to the oven and bake for another 20-25 minutes until the wedges are deep golden brown and crispy. You’ll know they’re done when a fork slides in easily but the exterior stays firm.

Watch them closely during the last 10 minutes—ovens vary, and you want that perfect balance between crispy and burnt. The edges should be slightly darker than the centers, with visible seasoning specks throughout.

Step 5: Rest and Garnish

Transfer the wedges to a wire rack for 5 minutes to let the steam escape. This prevents them from getting soggy as they cool. Sprinkle with the 2 tbsp fresh parsley right before serving—the bright green contrast makes them look as good as they taste.

Serve immediately while still hot and crispy. The exterior should have an audible crunch when bitten, giving way to a fluffy, perfectly seasoned interior. These are best enjoyed fresh from the oven, though they’ll keep their texture for about 30 minutes if left uncovered.

Common Mistakes When Making This Dish

Skipping the Soak

I know it’s tempting to skip the 30-minute soak, but trust me—this step removes excess starch that would otherwise make your wedges gummy instead of crispy. The water will turn cloudy white; that’s the starch leaving your potatoes. Without soaking, you’ll end up with wedges that stick to the pan and lack that satisfying crunch. 💦

Incomplete Drying

After soaking, you must pat those wedges completely dry with paper towels. Any remaining moisture creates steam in the oven, leading to soggy instead of crispy results. I like to spread them on a clean kitchen towel for 5 minutes after patting to ensure they’re bone-dry before seasoning.

Overcrowding the Pan

Give each wedge its own space—at least ½ inch apart—on the baking sheet. When wedges touch, they steam each other instead of roasting. I use two pans if needed to avoid crowding. The hot air needs to circulate freely to create that even, golden-brown crust on all sides.

Skipping the Cornstarch

That 1 tbsp cornstarch might seem insignificant, but it’s your secret weapon for extra crispiness. It creates microscopic crunchy pockets when baked. If you’re out, arrowroot powder works in a pinch, but don’t skip this step entirely—your wedges will lack that restaurant-quality texture.

Underseasoning

Potatoes need generous seasoning to shine. Don’t be shy with that 1.5 tbsp kosher salt—it’s what makes every bite flavorful. I taste one wedge after seasoning (before baking) to check the balance. Remember, some salt falls off during baking, so what seems like “a lot” is actually just right. 🧂

Peeking Too Often

Every time you open the oven door, you lose 25°F of heat, which can add 5-10 minutes to your cooking time. Resist the urge to check before the 25-minute mark. If you must peek, do it quickly and close the door immediately to maintain that crucial high heat.