Holly Farms Potato Wedges Recipe: Oven-Baked Crispy Golden Edges

Achieving crispy potato wedges at home is easier than you think with this proven oven-baking method. The key lies in proper preparation and precise timing to ensure golden edges and fluffy centers every time.

I’ve refined this technique through countless tests, focusing on the perfect balance of oil, seasoning, and heat. A hot oven and even spacing on the baking sheet are non-negotiable for that signature crunch.

These wedges emerge from the oven with a deep golden hue, a crisp exterior, and a soft, fluffy interior. The seasoning adheres perfectly, delivering bold flavor in every bite without overpowering the natural potato taste.

Pair them with your favorite dipping sauce for a side dish that’s sure to impress. This method guarantees consistent results with minimal effort.

Ingredients for Holly Farms Potato Wedges

Russet potatoes and a handful of pantry spices transform into these golden, crispy wedges.

The potatoes are everything here. Russets yield the fluffiest interiors and crispiest edges—Avoid waxy varieties like red or Yukon Gold. Look for firm, unblemished tubers at Whole Foods or your local market. The cornstarch is non-negotiable; it absorbs excess moisture, guaranteeing that signature crunch. Bob’s Red Mill is a reliable brand for both cornstarch and spices.

No smoked paprika? Regular paprika plus a pinch of cumin mimics the smokiness. Swap fresh garlic and onion for the powders if you prefer, but use half the quantity to avoid moisture. For a milder heat, omit the cayenne entirely. The olive oil can be substituted with avocado oil for a higher smoke point, but extra-virgin is ideal for flavor.

Pre-cut potatoes oxidize quickly, so prep just before baking. Leftovers keep 3-4 days in the fridge, though they’re best eaten fresh. Reheat in a 400°F oven for 10 minutes to revive crispiness. Freezing isn’t recommended—texture suffers.

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

This method ensures maximum crispiness with a golden exterior and fluffy interior every time.

Step 1: Prepare and Season the Potato Wedges

Begin by scrubbing the 2 lb Russet Potatoes thoroughly under cold running water to remove any dirt. I prefer to leave the skins on for added texture and flavor. Cut each potato lengthwise into 8 even wedges—this uniform size promotes consistent cooking.

Place the cut potatoes in a large bowl and cover with cold water. Let them soak for 10 minutes to remove excess starch, which is the secret to achieving that coveted crispiness. Drain and pat them completely dry with a clean kitchen towel—any residual moisture will steam the potatoes instead of crisping them.

Step 2: Coat with Cornstarch and Seasonings

Return the dried potato wedges to the bowl. Sprinkle the 2 tbsp Cornstarch evenly over the potatoes and toss until each wedge is lightly coated. The cornstarch creates a fine layer that enhances the formation of a crispy crust during baking.

Drizzle 2 tbsp Extra-Virgin Olive Oil over the potatoes and toss again to ensure an even coating. This combination of cornstarch and oil forms the foundation for a perfectly crisp exterior. Now, add the 1.5 tsp Kosher Salt, 0.75 tsp Black Pepper, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Smoked Paprika, 0.5 tsp Dried Oregano, and 0.25 tsp Cayenne Pepper. Toss until every wedge is uniformly seasoned.

Step 3: Arrange and Bake for Optimal Crispiness

Preheat your oven to 425°F and position the rack in the center. Line a large baking sheet with parchment paper for easy cleanup. Arrange the seasoned potato wedges in a single layer on the baking sheet, ensuring they are not touching—this allows hot air to circulate around each wedge for even crisping.

Bake for 25 minutes, then carefully flip each wedge using a spatula. This step is crucial for achieving uniform browning on both sides. Drizzle the remaining 1 tbsp Extra-Virgin Olive Oil over the flipped wedges and return them to the oven for an additional 20-25 minutes, or until they are golden brown and crispy on the outside, with the edges slightly curled.

Step 4: Serve Immediately for Best Texture

Remove the baking sheet from the oven and transfer the potato wedges to a wire rack set over a clean kitchen towel. This prevents the bottoms from becoming soggy due to trapped steam. Let them cool for 2-3 minutes—just enough time to allow the interior to set without losing their crisp texture.

Serve the wedges immediately while they’re still hot and at their peak crispiness. The exterior should have a satisfying crunch that gives way to a fluffy, tender interior. These are best enjoyed fresh from the oven, as the texture will soften over time. Pair them with your favorite dipping sauce for a truly irresistible snack or side dish.

Flavor Customization for This Recipe

Spicy Kick Boost

For those who love heat, add ½ tsp chipotle powder to the seasoning mix. It brings smoky depth with moderate spice. I often include ¼ tsp ground cumin alongside it for a Southwestern twist. 🌶️

Herb-Infused Elegance

Swap dried oregano for 1 tsp dried rosemary or 1 tsp dried thyme for a more aromatic profile. Fresh herbs work too—use 1 tbsp chopped fresh rosemary but add it after baking to preserve its delicate oils.

Cheesy Indulgence

During the last 5 minutes of baking, sprinkle ½ cup grated Parmesan over the wedges. It melts into a golden, crispy crust. For extra gooeyness, add ¼ cup shredded sharp cheddar alongside the Parmesan.

Sweet and Smoky

Add 1 tbsp brown sugar to the seasoning mix for a caramelized, slightly sweet glaze. This pairs beautifully with the smoked paprika. I sometimes drizzle 1 tsp honey over the wedges right after baking for extra shine.

Lemon-Pepper Zing

Replace black pepper with 1 tsp lemon-pepper seasoning and add 1 tsp lemon zest to the mix. The citrus brightens the earthy paprika and garlic. A squeeze of fresh lemon juice after baking enhances the flavor.

BBQ Dry Rub

Transform these into BBQ-style wedges by replacing all spices with 2 tbsp of your favorite BBQ dry rub. The molasses and spices in the rub caramelize during baking, creating a sticky, smoky coating. 🔥

Frequently Asked Questions