What thick-cut fry variant often has the potato skin left on?

Potato wedges are a thick-cut fry variant that often leaves the potato skin on.

They are made by cutting a potato lengthwise into large, irregular wedge-shaped pieces. Because the potato is usually cut with the skin intact, each wedge often has a browned or crisp skin edge surrounding a fluffy interior. Wedges may be baked or fried and are commonly seasoned with salt, pepper, paprika, or other spices.

Their large size distinguishes them from thin fries such as pommes paille, which are potato straws, and shoestring fries. Waffle fries are defined by their lattice shape rather than by a simple wedge cut. Potato wedges are also not required to be deep-fried; oven-baked versions are widespread in restaurants and home cooking.

In Australia, wedges are a familiar bar-food item often served with sour cream or sweet chili sauce. In Ireland, spicy wedges are common at hot deli counters. Regional names such as “jojos” are used for similar wedges in parts of the United States.