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Potato Wedges with ketchup

Potato Wedges

These potato wedges are impossibly crispy and crackly on the outside, with tender, pillowy potato insides. 
Kosher, Parve
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Course: Side Dish
Cuisine: American
Keyword: Easy Side Dish


  • 3 medium-sized (1/2 Lb) potatoes (ideally Yukon Gold or Russets), washed and dried
  • 1 tablespoon salt
  • 3 tablespoons 45 ml olive oil
  • 2 tablespoons (20 grams) cornstarch
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • *Optional* 1/2 teaspoon chili flakes
  • salt and pepper to taste


  • Preheat the oven to 400°F/200°C.
  • Slice the potatoes into half first, then slice each half lengthwise, into equally sized wedges.
  • Place potatoes in a large pot of salted water, and cover. Bring to the boil; cook for 15-20 minutes or until fork-tender. Drain. Let them cool until they can be handled safely.
  • In a small bowl mix olive oil and cornstarch until you reach a consistency of thick honey.
  • Mix in paprika, garlic powder, onion powder, chili flakes, salt, and pepper.
  • Arrange the potatoes evenly across the pan, so each wedge has a flat side against the pan.
  • Drizzle with the olive oil mixture and then toss everything together to coat.
  • Bake for 35 – 40 minutes, turning the wedges over halfway through. Don’t pull them out of the oven too early- they should be deeply golden.
  • Serve with your favorite condiments.