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The Best Way To Reheat Wedges – I Try 4 Methods [Pics]

This article was updated on 13/07/2023 for clarity and to incorporate new insights.

Potato wedges don’t have a reputation for reheating well. All too often, you end up with soggy, sad, or dry potatoes.

To avoid this happening to you, I’ve experimented with four different reheating methods to determine which one works best for restoring wedges’ golden crunchy outsides and soft, fluffy insides.

In a rush? Here’s the short answer.

The best way to reheat wedges is in the oven. Preheat the oven to 400°F (200°C) with a baking tray inside. Toss your wedges lightly in oil and spread them out on the hot baking tray. Heat the wedges for 7-10 minutes, turning halfway so both sides crisp up.

How I tested reheating the wedges

Recently, I was struck by a sudden craving for wedges and decided to make some for dinner. I was a little overzealous and ended up with quite a few leftovers. Not one to let food go uneaten, I decided to store them overnight in the fridge.

The following day, I tried four different reheating techniques to restore them to their delicious crispy state. I tested:

  • The oven: An excellent option.
  • An air fryer: My favorite method.
  • In a skillet: Good results but less convenient.
  • In the microwave: Soggy wedges.

Quick tip

If you want to add extra seasoning to the wedges, do so a minute to two before the end of the reheating process. This way, you don’t risk the seasoning burning. And the wedges will be hot enough for the seasoning to stick.

How to reheat wedges in the oven (or toaster oven)

Time: 7-10 minutes
Rating: 8/10

  1. Preheat your oven to 400°F (200°C), with a baking tray inside.
  2. Place your wedges in the microwave for 10-20 seconds to soften (optional step – see notes below).
  3. Toss your wedges in a light layer of oil to coat them or spray them with cooking spray, then spread them out on a hot baking tray.
  4. Place wedges in the oven for 7-10 minutes, turning them half way through for an even crisp. A toaster oven will need less time.

The optional microwaving step reduces how long the wedges need to spend in the oven and therefore helps to keep them moist and fluffy. I definitely recommend using the microwave if your wedges are big and chunky (as wedges should be).

I preheat the baking tray to help with the crisping process, you can also spread the wedges out on a wire rack.

Results: This method did a great job restoring the taste of my wedges and most of their crispiness. The inner texture was slightly drier than before, but nothing a dollop of sauce couldn’t fix. Overall, it’s a great, easy, and reliable method.

How to reheat wedges in an air fryer

Time: 3-5 minutes
Rating: 8/10

  1. Lightly coat your wedges with an oil spray and set your air fryer to 380°F (190°C).
  2. Place the wedges in the air fryer for 3 to 5 minutes, spreading them out so they don’t touch.

You don’t want to overcrowd the air fryer with too many wedges. If the wedges are touching each other, or you pile them on top of each other, they won’t come out crispy. 

If you’ve got lots of wedges to reheat, do them in several batches or use a method more suited to large quantities, such as the oven.

Results: The air fryer was my favorite method because it gave my wedges the same crunch they had when I first prepared them. And because it’s such a quick method, the wedges were still light and fluffy on the inside. Sadly not everyone has an air fryer though.

How to reheat wedges in a skillet

Time: 2-4 minutes
Rating: 7/10

  1. In a heavy-bottomed pan, heat up enough oil or butter to cover the base.
  2. Place your wedges in the pan and fry for 1-2 minutes.
  3. Turn your wedges over and fry them for another 1-2 minutes. The skin should be crisp and golden.
  4. Once golden, remove the wedges from the pan and let them rest on a paper towel for 30 seconds.

The one annoying thing about the skillet is that you can’t easily rest the wedges’ skin-side down in the pan. Which means they won’t crisp up all over.

One way to solve this would be to use more oil and shallow or deep fry the wedges, but you’ll add a whole lot of extra calories this way! Plus a lot of clean-up.

Psst… feeling extra indulgent? Skip the oil and use leftover bacon grease instead.

Results: Of all the methods I tried, this one involved the most effort (and it’s not the healthiest). But the results were delicious and there was no fear of the wedges drying out. I didn’t mind the skin-side not crisping because the crunchiness of the two slanted sides made up for it!

How to reheat wedges in the microwave

Time: 1-2 minutes
Rating: 4/10

  1. Place your wedges on a microwave-safe dish, arranging them to minimise touching.
  2. Heat wedges for 30 seconds before checking on them and heat for another 30 seconds if needed.
  3. Remove from microwave and allow to stand for 30 seconds before serving.

It’s best to heat things is small batches in the microwave to ensure even heating, so I would do one portion of wedges at a time.

I also tested covering the wedges with a damp paper towel to rehydrate the inside, but the extra fluffiness wasn’t worth the extra soggy skin.

Once you’ve microwaved the wedges, try and eat them before they get cold. As they start to cool down, the wedges will turn into cardboard (I’m not exaggerating).

Results: Microwaving my wedges was the most disappointing method. The potato had decent texture, but the skins were limp and soggy. On the plus side, it’s super quick and easy!

How to store wedges

To store leftover wedges, wait for them to cool to room temperature and then place them in a paper-towel-lined airtight container. Keep the wedges in the fridge for 3 to 4 days.

The paper towel is there to absorb excess moisture and keep the wedges as crispy as possible. Yry to avoid your wedges touching too much as well.

How to freeze wedges

To freeze wedges, first spread them out on a parchment-paper-line baking sheet and freeze them like this for 1 hour. Once they’re hard to the touch, transfer the wedges to a heavy-duty freezer bag and use them within 6 months.

The pre-freezing makes sure the wedges don’t stick together in the freezer bag, so you can take out a handful at a time instead of having to defrost them all.

To remove air from your freezer bag, you can squeeze it out with your hands, or (my go-to method) you can suck it out with a straw.

You can thaw frozen cooked potato wedges by leaving them in the fridge overnight or leaving them out at room temperature for 1-2 hours. Pat your wedges down with a dry paper towel to remove any excess moisture before you proceed with reheating them.

How to reheat frozen wedges

Reheating frozen wedges produces great results. Place them on a baking sheet, coat lightly with oil, and bake for 20 minutes in a 450°F (230°C) oven. Flip the wedges halfway through heating. To reduce cooking time, nuke the wedges in the microwave for 60 seconds before putting them in the oven.

Twenty minutes is an estimation. Large wedges will need longer and smaller wedges not as long. Check on your wedges occasionally to judge how they’re doing.

BEST Way To Reheat Wedges [Tested Methods]

I’ve experimented with four different reheating methods to determine which one works best for restoring wedges’ golden crunchy outsides and soft, fluffy insides.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: how to reheat wedges, wedges
Prep Time: 1 minute
Cook Time: 10 minutes
Total Time: 11 minutes
Servings: 1 person
Calories: 191kcal


  • 1 portion potato wedges
  • 1 spray oil


  • Place your wedges in the microwave for 10-20 seconds to soften (optional step – see notes below).
  • Set your oven to 400°F (200°C).
  • Prepare a sheet pan with a light layer of oil.
  • Toss your wedges in the oil to coat them or spray them with cooking spray. 
  • Place wedges in the oven for 3-5 minutes.
  • Turn them for an even crisp.
  • Put wedges back in the oven for a further 3-5 minutes.


The optional microwaving step reduces how long the wedges need to spend in the oven and therefore helps to keep them moist. The microwave softens and heats the inside of the wedges, so all the oven needs to do is crisp up the outside.
I definitely recommend using the microwave first if you have big chunky wedges that will take a while to heat through in the oven.


Serving: 100g | Calories: 191kcal

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