How Long to Bake Potato Wedges: Perfect Timing Guide

Bake potato wedges for 35-45 minutes at 400-425°F (204-218°C) until golden brown and fork-tender. The exact time depends on potato variety, wedge thickness, and oven accuracy—always check for doneness at the 35-minute mark to prevent burning.

Perfectly baked potato wedges deliver that ideal combination of crispy exterior and fluffy interior. Getting the timing right separates a disappointing batch from restaurant-quality results you'll want to make weekly. Let's break down exactly how to achieve consistent perfection every time you bake this classic side dish.

Why Timing Matters for Potato Wedges

Undercooked wedges remain starchy and firm in the center, while overcooked ones turn dry and burnt at the edges. The sweet spot—35 to 45 minutes at 400-425°F—allows the exterior to caramelize while the interior fully cooks through. This timing window accommodates different potato varieties and oven variations while delivering optimal texture.

Step-by-Step Baking Process

Preparation: Setting Up for Success

Start with firm, blemish-free potatoes—Russets work best for their high starch content. Wash thoroughly but don't peel (the skin adds texture and nutrients). Cut into uniform ¾-inch wedges for even cooking. Soak in cold water for 20 minutes to remove excess starch, then pat completely dry with paper towels.

Toss wedges with 1½ tablespoons olive oil per pound of potatoes, ensuring even coating. Season with ½ teaspoon salt, ¼ teaspoon garlic powder, and ¼ teaspoon paprika. Proper oil coverage prevents sticking and promotes browning—skip this step and you'll get steamed rather than baked potatoes.

Baking: The Critical Time Window

Preheat your oven to 425°F (218°C) with rack positioned in the center. Spread wedges in a single layer on a parchment-lined baking sheet, leaving space between pieces. Crowding causes steaming instead of crisping.

Here's the precise baking timeline:

Stage	Time	What to Check
Initial Bake	20 minutes	Flip wedges for even browning
Midpoint Check	30 minutes	Test edge for crispness
Doneness Check	35-45 minutes	Fork slides easily into center

Flip wedges at the 20-minute mark using a thin spatula to prevent sticking. Continue baking until golden brown and fork-tender. The internal temperature should reach 205-210°F (96-99°C) for perfect doneness—this USDA food safety standard ensures thorough cooking without drying out.

Factors That Affect Baking Time

Several variables influence your exact baking duration:

• Potato variety: Russets need 35-45 minutes while denser Yukon Golds may require 40-50 minutes
• Wedge thickness: ½-inch wedges cook in 30-35 minutes; 1-inch wedges need 45-50 minutes
• Oven accuracy: Use an independent oven thermometer—many home ovens run 25°F cooler than displayed
• Baking surface: Metal sheets conduct heat faster than glass or ceramic

Troubleshooting Common Issues

Soggy Bottoms

If your wedges stick to the pan or develop a soggy base, you likely didn't dry them thoroughly after soaking. Always pat wedges completely dry before oiling. For extra crispness, preheat your baking sheet in the oven for 5 minutes before adding potatoes.

Burnt Edges

Darkened tips indicate either too-high temperature or uneven placement. Rotate the pan 180 degrees at the 20-minute mark and ensure wedges aren't touching the oven walls. If edges brown too quickly, reduce temperature to 400°F and extend cooking time by 5-10 minutes.

Pro Tips for Perfect Wedges Every Time

For restaurant-quality results, try these professional techniques:

• Par-cook in 170°F water for 5 minutes before baking to jumpstart the gelatinization process
• Add 1 tablespoon cornstarch to the seasoning mix for extra crispness
• Finish under the broiler for 60-90 seconds for maximum browning (watch closely!)
• Let rest 5 minutes after baking—this allows interior steam to escape while maintaining crispness

Serving and Storage Recommendations

Serve immediately with your favorite dipping sauce—classic options include garlic aioli, chipotle ranch, or smoked paprika ketchup. For meal prep, store cooled wedges in an airtight container for up to 3 days. Reheat in a 400°F oven for 8-10 minutes (not microwave) to restore crispness. Frozen wedges keep for 2 months—bake from frozen, adding 10-15 minutes to cooking time.

Frequently Asked Questions

Can I bake potato wedges at a lower temperature for longer?
Yes, but 375°F requires 50-60 minutes and yields less crisp exterior. The Maillard reaction (browning) occurs most effectively between 300-350°F—baking below this range prevents proper caramelization.

Why do my wedges stick to the parchment paper?
This happens when wedges aren't fully cooked through. Ensure internal temperature reaches 205°F before removing from oven. For immediate release, let wedges cool 2 minutes before attempting to lift.

Do I need to flip potato wedges while baking?
Absolutely—flipping at the 20-minute mark ensures even browning on all sides. Skip this step and you'll get one pale side and one over-browned side.

How long to bake potato wedges at 400 degrees?

At 400°F, bake potato wedges for 40-45 minutes, flipping halfway through. Check for doneness at 35 minutes by inserting a fork into the thickest wedge—if it slides in easily, they're ready. Denser potato varieties may need the full 45 minutes.

What temperature should potato wedges be when done?

Potato wedges reach perfect doneness at an internal temperature of 205-210°F (96-99°C). This USDA food safety standard ensures thorough cooking while maintaining optimal texture. Use an instant-read thermometer inserted into the center of a wedge for accuracy.

Why are my potato wedges not crispy?

Wedges become soggy when: 1) Not dried thoroughly after soaking, 2) Overcrowded on the baking sheet, 3) Oil quantity is insufficient, or 4) Oven temperature is too low. For crispness, ensure complete drying, proper spacing, adequate oil (1½ tbsp per pound), and bake at 425°F.

Can I make potato wedges ahead of time?

Yes, but with limitations. Fully baked wedges lose crispness when stored. For best results: 1) Par-cook wedges for 20 minutes, cool completely, then refrigerate for up to 24 hours before finishing baking, or 2) Store cooled wedges airtight for 3 days and reheat in 400°F oven for 8-10 minutes. Never microwave leftovers.

Do I need to soak potatoes before making wedges?

Soaking in cold water for 20-30 minutes removes excess surface starch, preventing gumminess and promoting crispness. While optional, it's a professional technique that significantly improves texture. Always dry thoroughly afterward—wet potatoes steam rather than bake.