If you’ve ever walked past the Publix deli counter, you know exactly how irresistible their golden potato wedges look—crispy on the outside, soft and fluffy inside, perfectly seasoned, and just the right amount of salty. They’ve got that comforting, homemade feel with a texture that hits somewhere between fries and roasted potatoes. The first time I set out to recreate them at home, I wanted that same crispy crust and tender center without the fryer—and after a few tries, I finally got it.
Now, these Publix Copycat Deli Potato Wedges have become my go-to side dish. They’re baked (or air-fried!) to perfection, seasoned generously with a flavorful blend of paprika, garlic, and onion, and taste just like the ones you get fresh from the deli. They pair perfectly with fried chicken, sandwiches, burgers, or even just a side of ranch or ketchup.
Why You’ll Love This Recipe
This Publix-style potato wedge recipe is simple, crispy, and full of flavor. The key is in the seasoning blend—it’s savory, slightly smoky, and perfectly balanced with a touch of paprika and garlic. You’ll love how the wedges get that deep golden color and crunchy coating without needing to deep fry.
You’ll also love how versatile these are. You can bake, air fry, or even pan fry them depending on your preference. They reheat beautifully, making them perfect for meal prep or quick weeknight dinners. Best of all, they use basic pantry ingredients and take minimal effort to pull together.
What You’ll Need
- 4 large russet potatoes
- 3 tablespoons olive oil (or melted butter)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked paprika for a deeper flavor)
- ½ teaspoon dried parsley
- ¼ teaspoon cayenne pepper (optional, for a light kick)
- 2 tablespoons grated Parmesan cheese (optional, for extra flavor)
Pro Tips
- Soak the potatoes. After cutting, soak wedges in cold water for 20–30 minutes to remove excess starch—this helps them crisp up.
- Dry them well. Pat completely dry before seasoning to ensure the oil and spices stick properly.
- Don’t crowd the pan. Give wedges space on the baking sheet for even browning.
- Flip halfway through. This ensures both sides get that golden, crispy texture.
- Finish with Parmesan. It adds a subtle umami flavor that makes them taste like the deli version.
Tools You’ll Need
- Large mixing bowl
- Sharp knife and cutting board
- Baking sheet
- Parchment paper or nonstick spray
- Tongs or spatula
- Paper towels
Substitutions and Variations
- Potatoes: Yukon Golds also work for a creamier interior.
- Oil: Substitute avocado oil or canola oil for high-heat baking.
- Seasonings: Add Cajun spice, ranch powder, or lemon pepper for different flavors.
- Air fryer version: Air fry at 400°F for 15–18 minutes, shaking halfway through.
- Cheesy version: Add shredded cheddar during the last few minutes of baking for a melted topping.
Make Ahead Tips
Cut and soak your potatoes up to 24 hours in advance—just keep them submerged in water in the refrigerator until ready to cook. Drain and pat dry before tossing with oil and seasoning.
You can also bake them fully, cool them, and reheat later in the oven or air fryer for 5–10 minutes. They crisp right back up, making them perfect for meal prep.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Step 2: Prepare the Potatoes
Scrub the potatoes and cut each one lengthwise into wedges (about 6–8 per potato). Place them in a bowl of cold water and soak for 20–30 minutes to remove starch.
Step 3: Dry and Season
Drain and pat the wedges dry with paper towels. Place in a large mixing bowl and drizzle with olive oil. Add salt, pepper, garlic powder, onion powder, paprika, parsley, cayenne (if using), and Parmesan. Toss well to coat evenly.
Step 4: Arrange on Baking Sheet
Spread the wedges out in a single layer on the prepared baking sheet. Make sure they’re not touching—crowding can cause them to steam instead of crisp.
Step 5: Bake
Bake for 20 minutes, then flip each wedge using tongs. Bake another 15–20 minutes, until golden brown and crispy on the edges.
Step 6: Serve
Remove from the oven and let them rest for 5 minutes to finish crisping. Sprinkle with a little extra salt or Parmesan before serving, if desired.
Serving Suggestions
- Serve with ranch dressing, Zax sauce, or ketchup.
- Pair with fried or baked chicken for a classic deli-style meal.
- Use as a side for burgers, sandwiches, or BBQ.
- Top with melted cheese, bacon bits, and scallions for loaded wedges.
- Serve with coleslaw or baked beans for a true Southern plate.
Leftovers and Storage
Store leftover wedges in an airtight container in the refrigerator for up to 3 days. To reheat, bake or air fry at 375°F for 5–10 minutes until crisp again. Avoid microwaving, as it softens the texture.
If freezing, lay wedges flat on a baking sheet and freeze for 1 hour. Then transfer to a freezer bag and store up to 2 months. Reheat directly from frozen in the oven at 400°F for 20 minutes.
Nutrition and Benefits
- Better-for-you comfort food: Baked instead of fried for less oil and fewer calories.
- High in fiber and potassium: Thanks to whole russet potatoes.
- Customizable: Adjust spices or oil for dietary needs.
- Family-friendly: A healthy, satisfying side everyone loves.
Recipe FAQ
1. What kind of potatoes does Publix use?
Publix typically uses russet potatoes because they crisp on the outside and stay fluffy inside—perfect for wedges.
2. Can I make them without soaking?
Yes, but soaking helps remove starch for a crispier texture. If you skip it, be sure to pat the wedges completely dry.
3. How do I get them extra crispy?
Use high heat (425°F or higher), don’t overcrowd the pan, and make sure they’re completely dry before seasoning.
4. Can I air fry them instead?
Definitely. Air fry at 400°F for about 15–18 minutes, shaking halfway through, until golden brown.
5. Why are my wedges soggy?
They may have been too wet or too close together on the pan. Moisture and crowding cause steaming instead of crisping.
6. What dipping sauces go best with these?
Ranch, spicy mayo, honey mustard, or even Cajun aioli all pair perfectly.
7. Can I make them oil-free?
Yes—use a light spray of cooking oil instead of tossing in olive oil, but note they may not get as crispy.
Crispy, Golden, and Perfectly Seasoned
This Publix Copycat Deli Potato Wedges Recipe brings the iconic deli favorite right to your kitchen—crispy, flavorful, and baked to golden perfection. They’re the ultimate side dish for any meal, simple enough for weeknights yet satisfying enough for gatherings.
Once you try making them at home, you’ll never walk past the deli counter the same way again. These wedges are everything we love about Publix—fresh, delicious, and made with care.
