How Long to Cook Potato Wedges
Thick-cut potato wedges, seasoned and roasted or baked.
The Short Answer
Thick-cut potato wedges, seasoned and roasted or baked.
Cooking Methods
🔥 Oven
Temperature: 425°F
Time: 30–40 minutes
Cut potatoes into 8 wedges each. Toss with oil and seasoning. Place cut-side down on a parchment-lined sheet pan. Flip halfway through.
Rest: 3 minutes
✈️ Air Fryer
Temperature: 400°F
Time: 18–22 minutes
Single layer. Shake every 7-8 minutes. Spray with oil for extra crispiness.
Rest: 3 minutes
🔥 Grill
Temperature: 400°F
Time: 25–30 minutes
Par-boil wedges for 5 minutes first. Toss with oil and grill over medium-high direct heat, turning every 5 minutes.
Rest: 3 minutes
Par-boiling the wedges for 5 minutes before roasting is the restaurant trick for perfect potato wedges. The outside gets roughed up and starchy, which crisps up in the oven, while the inside stays fluffy. Shake the drained wedges in the pot to rough up the surfaces before tossing with oil.
Frequently Asked Questions
Par-boil for 5 minutes, drain, shake to rough up the surfaces, toss with oil, and roast at 425 degrees F cut-side down. The rough surface creates maximum crispiness.
Cut each potato lengthwise into 8 wedges for standard size. Thinner wedges get crispier but cook faster; thicker wedges stay creamier inside but need more time.
Russet potatoes give the fluffiest interior, while Yukon Gold provides a creamier, butterier result. Both work well. Red potatoes hold their shape but are less fluffy inside.
The Bottom Line
Potato Wedges cooking times vary by method and thickness. Check for doneness visually and by texture. The times above are guidelines; your specific results depend on the size and starting temperature of your food.