How to Cut Potato Wedges in 4 Simple Steps

Potato wedges are triangular sections of a whole potato that have two smooth sides cut with a kitchen knife and a rounded side that contains the outer skin of the potato. Typically, they are made from cutting a potato into quarters, but you can make potato wedges smaller to fit a particular recipe. You can bake potato wedges on a baking sheet in the oven, fry them in an air fryer or deep fryer, or roast them in a pan. Large russet potatoes work especially well for making potato wedges, but you can also use smaller potatoes to produce smaller wedges.

Cutting potato wedges requires only minimal knife skills. In addition to whole potatoes, you will need a sharp chef's knife and a cutting board.

1. 1. Wash the potatoes. Wash the potatoes in cold water to remove excess dirt.
2. 2. Cut away any potato eyes or buds. The best potato wedges should be free of these growths, which can add an unwanted bitter flavor.
3. 3. Cut potatoes in half, lengthwise. Press your whole potatoes against the surface of the cutting board. Using a sharp chef's knife to slice each spud lengthwise, forming two halves.
4. 4. Cut each half into wedges. Lay each half with the cut side pressed down against the cutting board. This will keep them from rolling around. At this point, you can slice each half into as many wedges as you like. You can cut each half into halves once again at an angle, producing true wedges. You can also cut the halves into smaller pieces. You can even cut them extra thin to make homemade french fries.

Keep these tips in mind as you prepare and use your potato wedges.

1. 1. Grease your baking sheet properly. Use cooking spray to prevent your potato wedges from sticking to your baking sheet in the oven. Another popular option is to line a baking tray with parchment paper, placing your potato wedges in a single layer across the tray.
2. 2. Give your wedges plenty of space on a sheet pan. This allows the maximum amount of heat to reach all surface areas and turn your potato wedges golden brown.
3. 3. Thinner slices mean crispier wedges and less cook time. The thinner you slice your potato wedges, the more surface area gets exposed to heat. This makes the potatoes crispier and also cuts down on your total time from start to finish.
4. 4. Get creative with seasoning. Ketchup and potatoes are a classic combo, while olive oil and rosemary make for a festive side dish. Paprika, onion powder, garlic powder, and finely grated parmesan cheese all complement potato wedges well.
5. 5. Keep cooked potato wedges in the refrigerator. Potato wedges will last a few days in the fridge, provided that you store them in an airtight container. Take note, however, that cut potatoes can get soggy quickly. You can place a few paper towels in the container to absorb excess moisture, but the best approach is to eat the potato wedges shortly after cooking them.

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