These extra-crispy Baked Potato Wedges are quick and easy to make and come out perfect every time. Oven-baked potato wedges are great as a side, appetizer, or even as a delicious snack on their own.
These would make the perfect combo with our Smash Burgers or Chicken Sandwiches. Make this for your next game day party or summer BBQ, and you will have a happy crowd. Watch the easy video tutorial and you’ll be on your way to making the best homemade potato wedges.
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Set a plate of these crispy parmesan potato wedges in front of me and I’m perfectly content to call it lunch. These are great with ketchup, or any of our Burger Sauces, Jalapeno Ranch, or creamy Avocado Ranch.
Potato Wedges Video Tutorial
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The Secret to Crispy Potato Wedges
Have you ever given your potatoes an ice bath? Potatoes have a fair amount of starch in them which can give them a gummy texture. Soaking the potato wedges draws out the starch, making the finished product extra crispy. When you drain the water, you can visually see the potato starch that collected at the bottom of the bowl.
Another thing to help them come out crispy is making sure the wedges are laid out in an even, single layer (not overlapping) on your baking sheet.
Pro Tip: Avoid soaking your potatoes in warm water because heat activates the starch, which makes it harder to separate from the potatoes.
Ingredients
These potato wedges require simple ingredients and the perfect seasoning blend to make the potato wedges really shine:
- Potatoes – use 4 medium russet potatoes or about 1 1/2 to 2 lbs of potatoes.
- Salt – fine sea salt coats potatoes nicely but kosher salt would work also
- Black pepper – freshly ground and you can add more to taste
- Garlic powder – the best way to add garlic flavor when roasting at high temperatures so it won’t burn
- Paprika – adds color and a hint of sweetness and nice color to the potatoes
- Extra virgin olive oil – helps the potatoes crisp up and turn golden brown. Also important to hydrate the spices.
- Toppings – we love adding chopped parsley and finely grated parmesan cheese over the finished wedges.
The Best Potatoes for Wedges
We love the size, shape, and texture of Russet Potatoes best. Another great thing about Russets is how inexpensive they are! Some other potatoes that you can use instead of Russets are Red or Yukon Gold.
If you use Red Potatoes, you can probably skip the ice bath. They are considered waxy potatoes and not starchy so an ice bath won’t draw out much starch. The Yukon Gold could still use that soak though. They are an equal mix of starchy and waxy, so it’ll still help to draw out some starch to help with the crispiness of the potatoes.
How to Make Potato Wedges
- How to cut potato wedges: cut potatoes in half lengthwise then slice each half into 4-5 slices depending on the potato size. Wedges should be about 1/2″ thick. If they are cut too thick, they won’t crisp up properly.
- Soak potatoes: Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry thoroughly with paper towels or a tea towel.
- Season: Sprinkle salt, pepper, paprika, and garlic powder over potatoes and toss to combine. Drizzle with olive oil and toss to coat.
- Bake: Place potato wedges on a parchment or foil-lined, rimmed baking sheet, keeping them in a single layer and cut-side down. Bake at 450˚F for 20 minutes then flip and bake another 12-15 minutes until crispy and golden brown.
To Make Parmesan Topping
While the potatoes are roasting in the oven, prep your toppings. As soon as the potatoes are done roasting, transfer to a mixing bowl, sprinkle with parmesan cheese, and parsley, and toss to combine then serve right away.
Common Questions
Line your Baking sheet with parchment paper or aluminum foil and allow the potato wedges to roast for the first 20 minutes without stirring. Once they have crisped up, they should flip easily.
Yes! Follow our Air Fryer French Fries instructions to make air fryer potato wedges. You will need to cook half a batch at a time and add a little more time since they are thicker than fries so keep an eye on them.
If you’re really short on time you can skip this step, but they might not be a little softer than you were hoping for (see “The secret to crispy potato wedges” above).
Oven-baked Potato Wedges are so easy to make. Try our tip for putting them into ice water before baking and you’ll have the crispiest potatoes.
More Easy Appetizers
If you’re looking for crowd-pleasing party appetizers that are finger-licking good, you’ll love these:
- Air Fryer Chicken Wings – extra crispy!
- Spinach and Artichoke Dip – a party favorite
- Guacamole – a staple all summer long
- Pico de gallo – with a great authentic taste
- Cheese Ball – shape this as a football and you’re set for the big game!
- Jalapeno Poppers– stuffed with bacon
Crispy Baked Potato Wedges Recipe
Ingredients
- 4 medium russet potatoes, (1 1/2 to 2 lbs) scrubbed and rinsed
- 1/4 cup extra virgin olive oil
- 1/2 tsp fine sea salt , or kosher salt
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 Tbsp parsley, finely chopped
- 1/4 cup parmesan cheese, grated
Instructions
- Preheat the oven to 450˚F. Line a rimmed baking sheet with foil or parchment paper. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 4-5 wedges, (1/2“- thick). Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then drain well and thoroughly pat dry with a tea towel or paper towels and place in a large dry mixing bowl.
- Season potatoes with salt, paprika, pepper, and garlic powder and toss to combine. Drizzle potatoes with 1/4 cup of olive oil and toss to coat potatoes in oil.
- Immediately place potatoes on the lined sheet in a single layer, cut-side-down, and bake at 450˚F for 20 min then flip the potatoes and bake another 12-15 minutes or until potatoes are crisp on the outside and tender inside.
- If using the topping, transfer the hot potato wedges to a mixing bowl, sprinkle with parmesan and parsley, and toss to combine. Serve right away with your favorite dipping sauce.
Nutrition Per Serving
This recipe was first published in 2009. We updated the post in 2022 with more tips on how to make the best crisp baked potato wedges and added new photos. Here is the original recipe photo:
(Holding off on review, because I want to try it again)
Mine came out nicely browned but still fairly soft. They were really tasty and no one complained. I’ve tried other bloggers versions of this recipe and had similar results-a good color, and looks crispy, but a well-cooked soft texture (but tasty nevertheless).
In this case, I used avocado oil (higher smoke point for 450 degrees) and they’ve always been Yukon Gold. Otherwise I didn’t deviate from your recipe. Any suggestions? Cook them even longer? Do you think it’s just got to be Russets?
Hi Jim, For crispy potato wedges, the key steps include cutting the potatoes into even wedges, soaking them in ice water to remove starch, and thoroughly drying before seasoning and baking. Ensure they are spread in a single layer on a baking sheet and baked at a high temperature, flipping halfway through. Also cut to even wedges (if they are too thick, they won’t crisp up). Tossing with seasoning can soften them, especially if you leave them in the bowl instead of spreading them out after. Lastly, make sure the oven is fully preheated before baking.
My family loved them, had to make more 2 days later. Definitely in my rotation of meals.
I made these 3 times this week! I didn’t even add the parm & they were great. When I’m feeling extra fancy I’ll do it. After the ice bath I have left them in the oil & seasoning until ready to cook & it still worked great.
That’s wonderful, Tera!
I have this recipe bookmarked and use it at least twice a week!! Tastes great and super easy!!
Tremendous!!! Give it a shot, I was really happily surprised!!!
Thank you for this great feedback!
Very easy and very good. They went well with steak. Thank you.
You’re welcome, Eric and yes! It’s a perfect combo!
I absolutely love these. So easy to make! Tonight they’re going to fancy up my grilled cheese and tomato soup (it’s gloomy and going to rain.)
Hi Aurora! I’m glad you’re loving the recipe. That sounds amazing!
Thank you for suggesting the ice water bath. I never tried this before and it made a huge difference. I used a silicone sheet instead of parchment paper. The potato wedges did not stick and browned nicely. Definitely saving this recipe!
You’re welcome. Glad that helped!
These are delicious! I’ve made these twice so far with excellent results – a perfect recipe. I appreciate the time range you post for the last “flip over and bake” My potatoes are perfect at 13ms for the finish bake in my oven. So crispy! When all baked, we toss the potatoes with very-little melted garlic butter and then a tad of the “powdery” grated parmesan – doesn’t need much. Just a perfect bit of added flavor as we don’t typically use other condiments. Thanks so much for sharing! 🙂
You’re welcome, Chey!
Could you use a silicone baking sheet instead of the parchment paper or foil?
Hi Carol, I imagine this will work on a silicone baking sheet. I hope you love this recipe.
I make a recipe like this all the time and an ICE BATH is a definite, especially if you are trying to remove the salt. My husband has only one kidney and I have been using this method whether I air fry the wedges or do them in the oven.
Thanks for sharing, Maren!
Fast, easy and tastes great. Went excellent with your meatloaf recipe.
Thanks
I’m so glad you enjoyed it!
Yes on the tips mainly…to avoid i cut off the tips of the wedge & do the exact recipe at 425 F they come out perfect !
That’s great!
Hi Natasha, I tried these wedeges. They had a great flavor but they ad buned spots. did exactly like the recipe said. What did do wrong? Please help. Thank you.
Hi Suzie, ’ve never had that experience or feedback before so I’m not sure what could have caused it to be burned in spots besides maybe over-baking them? Nothing in the seasoning should cause them to do that. Was it possibly baked too close to the heating element or the oven runs hotter?
If I wanted to put these in my air fryer, what temp and how long would you recommend!! I never have any luck with fries in the oven!
Hi Heather! You can reference my air fryer french fry recipe HERE. 🙂
Love it!! I skipped paprika because can’t tolerate it and it came out so so good!!!
The recipe is good for daily menu and for parties as a side dish too.
Sounds good, Olga! Great to know that you enjoyed the wedges!
NATASHA I LOVE HOW YOU COOK , PLEASE HELP ME I WANT TO PREPARE THIS POTATO ONE DAY BEFORE
CAN I REFRIGERATE AND
BAKE AGAIN FOR 5 MINUTES?
Hi Teresa, They are best fresh. I think they would still taste good if made ahead, but they will get softer if you put them in a container. You can reheat them lightly on a dry skillet. 🙂
Love this recipe but my wedges are perfect in the middle, but not crispy on the outside. What am I doing wrong? Using my oven on convection baking and still not crispy.
Hi Alan, have you ever given your potatoes an ice bath? This step draws out the starch, making the finished product extra crispy. Make sure the wedges are laid out in an even, single layer (not overlapping) on your baking sheet, and be sure to flip them after 20 mins. You may need to add some additional time if they are still too soft. Every oven is different and it’s helpful to use an internal oven thermometer to make sure your oven is fully preheated and at the right temperature. I hope that helps.
YUMMY!! Thank you for the recipe, Natasha. Made it 2 times already, and my family loves it!
Yay, that’s awesome! Thanks for the great feedback.
These are the best potato wedges ever!!! I’ve never been big fan of the “Wedge” but these are crispy, flavorful and my new favorite. We’ve had them twice this week! Now I want to experiment with dipping sauces. Thanks for the recipe.
So glad you enjoyed this recipe, Suzanne! Thank you for the wonderful review.
Amazing!!! My whole family absolutely loved these potato wedges!
So glad you enjoyed this recipe! Thank you for the review.