Name: Crispy Potato Wedges | Extra CRUNCHY! Recipe
Prep time: 30 min
Cook time: PT-490582H48M6S
Total time: PT-490582H48M6S
Cuisine: Australian
Ingredients: 1 kg kipfler potatoes; 30 g butter; 2 tablespoons olive oil; Grated lemon zest from 1 lemon; 1 ½ teaspoons ground paprika or sweet paprika; Sea salt and pepper, to season; 2 tablespoons olive oil (no butter for air fryer); Grated lemon zest from 1 lemon; 1 ½ teaspoons ground paprika or sweet paprika; Sea salt and pepper, to season

Jump to Recipe· 4.2 from 20 reviews

If you’re craving that perfectly golden, crunchy, and utterly addictive snack or side dish, this Crispy Potato Wedges | Extra CRUNCHY! Recipe is exactly what you need. Using the humble kipfler potato, combined with a zesty lemon kick and a smoky paprika punch, these wedges come out of the oven (or air fryer) boasting an irresistible crunch on the outside and a tender, fluffy inside. Trust me, once you try this recipe, these wedges will be demanding a permanent spot in your cooking rotation!

Ingredients You’ll Need

A clear glass bowl filled with pale yellow potato slices on the left side, next to four small white bowls arranged in a square on the right. The top left bowl contains bright red paprika powder, the top right has a square of light yellow butter, the bottom left holds finely grated pale yellow ginger, and the bottom right is filled with a golden-yellow oily liquid. All bowls and the glass bowl sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These simple, straightforward ingredients come together beautifully to create a wedge experience that’s bursting with flavor and texture. Each item plays a key role—from the buttery richness to the citrus brightness and paprika’s smoky warmth.

1 kg kipfler potatoes: Their waxy texture is perfect for roasting into crunchy wedges with creamy centers.
30 g butter: Adds a luscious richness and helps achieve that golden crisp.
2 tablespoons olive oil: Essential for coating the wedges and promoting even roasting and crunch.
Grated lemon zest from 1 lemon: Delivers a fresh, vibrant zing that brightens the dish.
1 ½ teaspoons ground paprika or sweet paprika: Brings a smoky warmth and gorgeous red color.
Sea salt and pepper to season: Simple seasoning that elevates every bite.

How to Make Crispy Potato Wedges | Extra CRUNCHY! Recipe

Step 1: Prepare the Potatoes

Start by peeling your kipfler potatoes and slicing them lengthwise down the middle to create perfect wedges. If you’re using the oven method, parboil these wedges in boiling water for about 10 minutes until they’re just tender but still firm enough to hold their shape. This step is critical for locking in fluffy interiors while prepping for that signature crust.

Step 2: Dry and Shake

Once drained, pop the potatoes back into the saucepan over low heat and give it a good shake to evaporate any excess moisture. It might shake off some little potato bits, but don’t worry—these will crisp up deliciously in the oven, adding to the extra crunch that makes this recipe stand out.

Step 3: Heat Butter and Oil

Place the butter and olive oil together in a large baking tray and put it in the preheated oven at 210 degrees Celsius (fan-forced) for about 5 minutes until the butter melts and the mixture gets hot. This sizzling base is what crisps up the wedges beautifully when you toss them in.

Step 4: Coat and Roast

Add the potato wedges to the hot butter and oil mix, giving everything a good toss so each wedge is luxuriously coated. Roast them for about 15 to 20 minutes, turning once or twice for an evenly golden finish.

Step 5: Season and Finish

Sprinkle the lemon zest, paprika, sea salt, and freshly ground pepper over the wedges, then give the tray a gentle shake to coat all those wedges evenly. Pop them back into the oven for another 20 minutes, or until your wedges achieve that extra crunchy golden perfection you’ve been dreaming about.

Alternative: Air Fryer Method

For a quicker, oil-minimized approach, peel and cut the potatoes, soak them in cold water for 20 minutes, then pat dry thoroughly. Toss with olive oil, lemon zest, paprika, salt, and pepper, then air fry at 200 degrees Celsius for 30 minutes, shaking the basket every 10 minutes. If you crave more crunch, add another 10 minutes—perfectly crispy wedges in no time!

How to Serve Crispy Potato Wedges | Extra CRUNCHY! Recipe

The image shows a black baking tray filled with several pieces of cooked chicken tenders that are golden brown with a slight crispy texture. The tenders are arranged irregularly, some overlapping, and there are small chunks of roasted potatoes scattered among them. The tray is placed on a white marbled surface with some small bits of seasoning and oil marks visible around the chicken. The tenders appear evenly cooked with a warm, appetizing color. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your wedges can elevate the experience. Try sprinkling finely chopped fresh herbs like parsley or chives for a pop of color and fresh flavor. A little extra grated lemon zest right before serving adds bright zing that cuts through the richness, making each bite even more lively and delicious.

Side Dishes

These Crispy Potato Wedges | Extra CRUNCHY! Recipe wedges are fantastic alongside classic grilled meats, juicy burgers, or crispy fried chicken. You can’t go wrong with a dollop of garlic aioli or your favorite dipping sauce too—think smoky chipotle mayo, tangy ketchup, or even a cool herb yogurt dip.

Creative Ways to Present

For a fun twist, arrange your wedges in a rustic wooden bowl or on parchment-lined platters. Serve with a flight of dips to invite guests to mix and match flavors. Layer with melted cheese and crispy bacon for loaded wedges that will have everyone coming back for more.

Make Ahead and Storage

Storing Leftovers

Got some crispy wedges left? Store them in an airtight container in the refrigerator and enjoy within two days. Keeping them sealed well ensures they stay fresh without losing that incredible crunch.

Freezing

Freezing isn’t ideal for these wedges since it can affect their crispness after reheating. It’s best to enjoy them fresh or refrigerated. If you must freeze, flash freeze on a tray first before packing to minimize sogginess upon thawing.

Reheating

To revive leftover wedges, reheat them in the oven or air fryer rather than the microwave. This method crisps them right back up so you can enjoy that extra crunch that makes this recipe so addictive.

FAQs

Can I use other types of potatoes?

Absolutely! While kipfler potatoes are preferred for their waxy texture and flavor, Yukon Gold, Red Potatoes, Desiree, or Dutch Cream varieties also work wonderfully for crispy wedges.

Why do I need to parboil the potatoes first?

Parboiling softens the potato just enough to ensure the inside is fluffy and tender, without overcooking. This technique helps create that perfect contrast between crunchy exterior and soft interior.

Can I make this recipe gluten-free?

Yes! The recipe naturally contains no gluten as we’re just using potatoes, oil, butter, and seasonings. Just double-check your paprika and other spices to ensure they’re gluten-free.

What if I don’t have a fan-forced oven?

No worries! You can still achieve great results in a conventional oven by increasing the cooking time slightly and monitoring the wedges closely to avoid burning.

How do I get the wedges extra crunchy?

Shaking the potatoes dry before roasting and roasting at a sufficiently high temperature are key. Also, using butter combined with oil and finishing with seasoning helps build layers of flavor and crunch.

Final Thoughts

If you’ve been hunting for that ultimate crispy, flavorful potato wedge recipe, this Crispy Potato Wedges | Extra CRUNCHY! Recipe is your new best friend in the kitchen. It’s simple to make, packed with flavor, and satisfying every crunchy craving. Go ahead, grab those potatoes, and treat yourself to wedges you won’t stop dreaming about!