Before you start
What this method is trying to achieve
Par-cook the wedges, steam-dry them well, coat lightly with oil and roast in a single layer so moisture can escape instead of steaming the potatoes.
Success looks like
Know the target before you cook
The wedges should be crisp and deeply browned outside, fluffy inside and dry enough to stay crisp for serving.
Ingredients
What you need
Potatoes
- 900 g russet potatoes, cut into even wedges
Seasoning
- 2 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp paprika
- 0.5 tsp garlic powder
Finish
- 1 tbsp parsley, chopped
Method
Cook by the cues, not just the clock
Par-cook
Simmer the wedges briefly until the outer surface just begins to soften.
Steam-dry
Drain well and leave the wedges uncovered for several minutes.
Season
Toss lightly with oil and seasonings.
Roast
Spread in one layer and roast hot, turning once.
Serve
Season and serve promptly.
Critical checkpoints
Stop here and check
Surface dry before oil?
Wedges look matte after draining.Give them more steam-drying time if shiny-wet.
Single layer with space?
Wedges are not overlapping.Use a second pan if crowded.
Potatoes not crisp?
Wedges stay pale or soft instead of developing a dry crust.Use roast-potatoes-not-crispy.
If yours looks different
Route the failure before changing the recipe
After cooking
Storage, reheating & substitutions
Storage
Refrigerate cooled leftovers covered.
Reheating
Re-crisp in a hot oven or air fryer.
Substitutions
Paprika, rosemary or garlic can replace the basic seasoning.
Evidence
Sources & methodology
Technical claims and method decisions are tied to sources. Recipe-specific advice is not presented as a universal food-science law.
- Potato wedgesBBC Good Food
BBC Good Food parboils, steam-dries and roasts wedges without overlap, turning halfway.
publisherPassage verified - Crispy Baked Potato WedgesFood Network / Michael Chiarello
Food Network briefly simmers wedges, coats them and roasts in a single layer until crisp.
publisherPassage verified