How to Cut Potato Wedges (6, 8, or 12 Pieces – Easy Method)

Equipment needed to cut potato wedges

• Silicone sponge or scrub brush – we like to use a silicone sponge. 
• Cutting board – wooden or plastic boards work best. 
• Sharp knife – we have a stainless steel chef’s knife. I have also seen this type of knife called a Santoku knife. It is about 10 ½ inches long, the blade makes up about 5 ½ inches of that. It has small dimples that span the cutting edge of the blade, on both sides, to keep food from sticking to it. It is ideal for cutting potatoes and other vegetables. 
• Vegetable peeler – if you want to peel your potatoes first. We peel our sweet potato wedges only, we never peel white, red or gold potatoes. 

What size wedges should you cut?

• 6 wedges → smaller potatoes
• 8 wedges → medium potatoes
• 12 wedges → large potatoes for crispier results

How to cut potatoes into 12 wedges

1. Scrub potatoes under running water then dry them with paper towels. 
2. Cut potato in half lengthwise, you will now have 2 pieces. 
3. Place one half of the potato cut side down on the cutting board and cut it in half. Do this with both halves, you now have 4 pieces. 
4. With the skin side down cut each quarter into thirds. Do this with all four quarters, you now have 12 pieces. 

How to cut potatoes into 8 wedges

1. Scrub potatoes under running water then dry them with paper towels. 
2. Cut potato in half lengthwise, you will now have 2 pieces. 
3. Place one half of the potato flat side down on the cutting board and cut it in half. Do this with both halves, you now have 4 pieces. 
4. With the skin side down cut each quarter in half. Do this with all four quarters, you now have 8 pieces. 

How to cut potatoes into 6 wedges

1. Scrub potatoes under running water then dry them with paper towels. 
2. Cut potato in half lengthwise, you will now have 2 pieces. 
3. With the skin side down cut each half into thirds. Do this with both halves, you now have 6 pieces.

Common Mistakes When Cutting Potato Wedges

• Cutting uneven sizes → leads to uneven cooking, with some wedges overdone while others stay undercooked
• Using a dull knife → squishes the potato instead of slicing cleanly, making it harder to get even wedges
• Cutting too thin → causes the wedges to burn or dry out instead of getting crispy on the outside and soft inside

Potatoes come in many different sizes

Potatoes can be cut into 6, 8 or 12 wedges depending on the size of the potatoes. If you buy potatoes out of the bulk bin you can hand select potatoes that are close to the same size. We buy potatoes in 5 pound bags and we find everything from 4 ounce to 10 or 12 ounce potatoes in the same bag. 

Larger potatoes are cut into more wedges and smaller potatoes are cut into less wedges. For best results use your judgement on how many wedges to to cut your specific potatoes into so that they are as close to the same size as possible. 

Having potato wedges that are as close to the same size as possible will ensure they all have the same approximate cooking time. 

Tips

• I use a silicone sponge, like the one you see in the picture, because it gets the potatoes clean with out scrubbing the skin off. We do this under slightly warm water to get them clean without having to scrub too hard. 
• If you use your kitchen towel to dry the potatoes it will most likely leave them dirty, even though you scrubbed the potato clean.
• Use a large chef’s knife, a pairing knife is too small to cut potatoes safely and efficiently. 
• The best way to cut potatoes is by putting your knife on the potato and firmly pushing down in one motion. You don’t want to use a sawing motion. 

What is the best type of potato to make into potato wedges?

Virtually any full size potato can be cut into wedges and roasted, baked or fried. Below are our favorite:

• Russet potatoes
• sweet potatoes
• red potatoes
• Yukon Gold potatoes

For a more detailed breakdown of potato varieties and how they cook, see this helpful guide from Potato Goodness. Potato Goodness. (A whole website devoted to potatoes — I just love the internet!)

Flavor ideas to season potato wedges

I put olive oil, canola oil, or vegetable oil in a large mixing bowl and then mix in many different combination of herbs and spices. Then we toss the cut potatoes in the oil and spice mixture before we cook them in the oven or air fryer. 

Some of our favorites herbs and spices are:

• paprika 
• garlic powder
• onion powder
• salt
• black pepper
• chili powder
• dried parsley
• Italian seasoning
• chili powder

I usually use a about 3-4 of these at a time. Paprika helps your potatoes get nice and golden brown. 

Cooking tips for potato wedges

For potatoes with a crispy exterior and soft center place potatoes in a single layer on a rimmed baking sheet with plenty of space between them. 

If you want soft potatoes cut the potatoes into thick wedges, toss them in oil, and crowd the pan so the potatoes steam. This will keep the potatoes nice and soft. 

A Few of my Favorite Potato Recipes

• Baked Potato Wedges
• Ina Garten’s Baked Sweet Potato Fries
• Sliced Potatoes in the Air Fryer
• Crispy Roasted Ranch Potatoes
• Mashed Sweet Potatoes

Main Dishes to Serve Potato Wedges With

• Air Fryer Country Style Ribs – quick, 4 ingredient dish
• Chile Relleno Casserole – great for breakfast or dinner
• Marinated Pork Tenderloin – tender and flavorful
• Air Fryer Cube Steak – budget-friendly and easy