These oven baked 4-ingredient seasoned crispy potato wedges are inspired by my sister, who showed up over Memorial Day weekend with a big foil-lined pan of them. We all assumed she’d picked them up from a restaurant because they were that shatteringly crisp, but it turned out her trick was just four simple ingredients used the right way. Thick-cut russet potatoes get tossed with oil, seasoned salt, and cornstarch, then roasted hot until the edges turn golden-orange and crunchy while the insides stay soft and fluffy. It’s the kind of easy, family-friendly recipe you can throw together for cookouts, game nights, or a simple weeknight dinner, and everyone ends up crowding around the pan, snagging wedges straight off the baking sheet.
Serve these crispy wedges right on the foil-lined baking sheet so everyone can grab them family-style. They’re perfect alongside grilled burgers, hot dogs, or BBQ chicken, but they also make a fun side with simple baked fish or a big salad for a lighter meal. Put out small bowls of ketchup, ranch, and maybe a spicy mayo so kids and adults can choose their favorite dip. If you’re feeding a crowd, pair the wedges with coleslaw, corn on the cob, and sliced watermelon to round out a classic cookout-style spread.
Oven Baked 4-Ingredient Seasoned Crispy Potato WedgesServings: 4
Ingredients
2 pounds russet potatoes, scrubbed and cut into thick wedges
3 tablespoons vegetable or canola oil
2 tablespoons seasoned salt (such as Lawry’s or similar blend)
2 tablespoons cornstarch
Directions
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil, then lightly grease the foil with a bit of oil or nonstick spray so the potatoes release easily.
Scrub the russet potatoes well under cool running water, leaving the skins on for extra texture and flavor. Pat them very dry with a clean kitchen towel or paper towels. This helps them crisp instead of steam.
Cut each potato in half lengthwise, then cut each half into 3–4 thick wedges, depending on the size of the potato. Try to keep the wedges roughly the same size so they cook evenly.
In a large mixing bowl, whisk together the seasoned salt and cornstarch so the cornstarch is evenly distributed and there are no clumps. This cornstarch-and-seasoned-salt combo is the simple 4-ingredient trick that makes the wedges extra crispy and flavorful.
Add the potato wedges to the bowl. Drizzle the oil over the potatoes, then toss with clean hands or a large spoon until every wedge is lightly coated in oil.
Sprinkle the seasoned salt and cornstarch mixture over the oiled potatoes. Toss again until all the wedges are evenly coated and you don’t see any dry patches of cornstarch. The potatoes should look lightly dusty and well seasoned.
Spread the coated wedges out in a single layer on the prepared foil-lined baking sheet, placing them cut side down when possible. Make sure they have a little space between them; crowding will make them steam and soften instead of crisp.
Bake on the middle rack for 20 minutes without disturbing them. This helps the bottoms set and start to brown.
After 20 minutes, carefully flip each wedge using tongs or a spatula, keeping them in a single layer. Return the pan to the oven and bake for another 15–20 minutes, or until the wedges are deep golden-orange around the edges and crisp when you tap them with a utensil.
If you like them extra crispy, you can turn the oven to broil for the last 2–3 minutes, watching closely so they don’t burn. Remove the pan as soon as the wedges look deeply browned and crunchy.
Let the wedges rest on the baking sheet for 3–5 minutes to firm up slightly, then taste one and add a tiny pinch more seasoned salt if needed while they’re still hot. Serve straight from the pan or transfer to a warm platter.
Variations & Tips
For picky eaters, you can dial back the seasoned salt to 1 tablespoon and add 1 teaspoon of plain table salt so the flavor is milder but still tasty. If your family prefers a little kick, stir 1/2 teaspoon of smoked paprika or chili powder into the seasoned salt and cornstarch mixture before tossing with the potatoes (this won’t change the basic 4-ingredient idea if you swap it in place of your usual seasoned salt blend). For a garlicky version, use a garlic-forward seasoned salt or sprinkle a little garlic powder over the wedges right when they come out of the oven so it doesn’t burn. To keep things lighter, you can reduce the oil to 2 tablespoons, but know they may be just a touch less crisp. For air fryer fans, cook the coated wedges in batches at 380°F (193°C) for 15–20 minutes, shaking the basket halfway through, until golden and crisp. Food safety tips: Always wash potatoes well to remove dirt before cutting, and use a sharp knife on a stable cutting board to prevent slips. Let the wedges cool slightly before serving to children, as the centers can be very hot right out of the oven. Discard any leftovers that have sat out at room temperature for more than 2 hours, and reheat refrigerated leftovers in a hot oven or air fryer rather than a microwave if you want to bring back some of that crispiness.
