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Oven Baked Potato Wedges (VIDEO)

These seasoned Parmesan potato wedges are quick and easy to make and come out perfect every time. They are great as a side, appetizer, or even as a delicious snack on their own.

These would make the perfect combo with our Perfect Burger. Make these for your next game day party, and you will have a happy crowd. Watch the easy video tutorial below.

Oven-Baked Potato Wedges with seasoning and Parmesan cheese with ketchup

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The Secret to Crispy Potato Wedges:

You’ll love this tip for extra crispy baked potato wedges. These have a crisp and golden skin on the outside and are perfectly tender inside. Have you ever given your potatoes an ice bath? By letting them soak in cold water with 2 cups of ice for 30 minutes, it draws out the starch, making the finished product extra crispy.

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. Another thing to help them come out crispy is making sure the wedges are laid out in an even, single layer on your baking dish. This is super important!

Ingredients for Potato Wedges:

These potato wedges require simple but delicious ingredients: olive oil, some dried spices (salt, pepper, garlic powder, paprika), fresh parsley, and parmesan cheese. You probably have most of them in your pantry or fridge already.

Ingredients: sea salt, garlic powder, paprika, black pepper

The Best Potatoes for Potato Wedges:

We love the size, shape, and texture of Russet Potatoes best. Another great thing about Russets is how cheap 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 a waxy potato and not starchy so it won’t draw out much starch in the ice bath. The Yukon Gold could still use that soak though. They are an equal mix between starchy and waxy, so it’ll still help to draw out some starch to help with the crispiness of the potatoes.

How to Make Baked Potato Wedges:

  1. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 3-4 slices depending on potato size.
  2. 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.
  3. Place seasonings into a large zip-lock bag or a mixing bowl. Add potatoes and shake them together. Next, add 1/4 cup of olive oil to the bag and toss until coated.
  4. Line baking sheet with foil. Arrange wedges in a single layer and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
  5. Meanwhile, in a large bowl, combine 2 Tbsp fresh parsley and 1/4 cup grated Parmesan cheese. Toss together with freshly baked potato wedges and serve.

How to make baked potato wedges in a zip-lock bag with oil, with cheese and parsley in bowl, potatoes lined on a baking sheet, and being tossed in a bowl with the parsley and cheese.

How to Keep Fries from Sticking?

This simple tip will keep your baked potato wedges from getting stuck to the baking sheet: by simply lining your baking sheet with parchment paper or aluminum foil, you won’t have them stick at all.

We also wait to add our cheese until they are fully baked. If you coat them fresh out of the oven, the cheese melts perfectly. Another plus to doing this is the time you will save NOT doing dishes. We all know how awful scrubbing burnt pans are.

Baked potato wedges with parmesan and parsley served with ketchup

Need Some Dipping Sauce Ideas?

Although these Potato Wedges are a hit on their own, having some fun dips can take them to a whole new level. These are our favorite dipping sauces for potato wedges. If you’re short on time or not up to making a fresh dip, some other great dipping sauces to have would be ketchup, ranch, or BBQ sauce.

Oven-Baked Potato Wedges on a table with ketchup and a hamburger.

More Game Day Appetizers:

If you’re looking for crowd-pleasing party appetizers that are finger-licking good, you’ll love these:

Watch the Potato Wedges Video Tutorial:

I hope this Oven-Baked Potato Wedges recipe becomes a new favorite salad for you. If you enjoyed this video, please subscribe to our Youtube Channel and be sure to click the bell icon so you can be the first to know when we post a new video.

Oven Baked Potato Wedges

4.96 from 72 votes
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Oven-Baked Potato Wedges on brown paper with ketchup

These oven baked potato wedges are easy and delicious every time. The cheese melts onto the potato wedges and they are so good!

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $3-$5
Keyword: baked potato wedges
Calories: 307 kcal
Servings: 4 persons

Ingredients

Instructions

  1. Preheat oven to 450˚F. Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then drain weel and thoroughly pat dry with paper towels.

  2. Place 1/4 tsp salt, 1/4 tsp garlic powder, 1/2 tsp paprika, and 1/4 tsp black pepper into a large zip-lock bag. Add potatoes and shake them together. Next, add 1/4 cup of olive oil to the bag and toss until potatoes are coated.

  3. Line baking sheet with foil. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
  4. While potatoes are baking, chop 2 Tbsp fresh parsley and grate 1/4 cup parmesan cheese and place both into a large mixing bowl. Toss freshly baked potato wedges in the mixing bowl with parsley and cheese.

Nutrition Facts
Oven Baked Potato Wedges
Amount Per Serving
Calories 307 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Cholesterol 6mg2%
Sodium 253mg11%
Potassium 899mg26%
Carbohydrates 39g13%
Fiber 3g13%
Sugar 1g1%
Protein 6g12%
Vitamin A 329IU7%
Vitamin C 15mg18%
Calcium 100mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This recipe was first published in 2009. We updated the post in Jan 2020 with more tips on how to make the best crisp baked potato wedges. Here is the original recipe photo: 

Oven-Baked Potato Wedges with Parmesan cheese in a dish on a table with ketchup.

 

 

These oven baked potato wedges are crisp, easy and delicious every time. So good!! @natashaskitchen

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Rachael Yerkes
    January 21, 2020

    yum! these are fantastic! Reply

    • Natashas Kitchen
      January 21, 2020

      I’m so glad you enjoyed that, Rachael! Reply

  • Matt Taylor
    January 21, 2020

    I love potato wedges! This recipe looks amazing. I will have to try it sometime. Thanks!  Reply

    • Natashas Kitchen
      January 21, 2020

      You’re welcome, Matt! I hope you love this recipe. Reply

  • Lisalia
    January 21, 2020

    Oh these are so good my kids really don’t like fast food fries anymore! YAY for Natasha getting us to love real food again! Reply

    • Natashas Kitchen
      January 21, 2020

      That is the best when kids love what we moms make. That’s so great! Reply

  • Aimee Shugarman
    January 21, 2020

    These turned out so crispy and perfect. LOVE the flavor! Reply

    • Natashas Kitchen
      January 21, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Aimee! Reply

  • Felita Carrasco
    December 31, 2019

    Hi, I’m making the parmesan potato wedges, but wondering why the ice bath? They look delicious and cant wait ti try them when done. Reply

    • Natashas Kitchen
      December 31, 2019

      Hi Felita, ice water pulls some of the starch out and makes potatoes more crisp when done. They will still taste good without ice bath if you are short on time. Reply

  • rohit aggarwal
    December 31, 2019

    thank you for giving me wonderful information Reply

    • Natashas Kitchen
      December 31, 2019

      I hope you enjoy this recipe. Reply

  • Pat
    December 15, 2019

    I have made them twice and they are so easy and really delicious!! Can’t wait to have them again!! Thank you for the recipe! Reply

    • Natashas Kitchen
      December 16, 2019

      You’re welcome! I’m so happy you enjoyed it, Pat! Reply

  • Jackie
    November 24, 2019

    Making them again tonight for dinner…they are delicious, as are all your recipes!! Keep them coming..I am always eager to try them…. Reply

    • Natashas Kitchen
      November 25, 2019

      Sounds like you found a new favorite, Jackie! Stay tuned, we film each week! Reply

  • Gabi
    November 3, 2019

    Easy and delicious, thank you! Reply

    • Natashas Kitchen
      November 4, 2019

      You’re welcome! I’m so happy you enjoyed it, Gabi! Reply

  • Mike
    May 10, 2019

    OOPS. 5 stars Reply

    • Natashas Kitchen
      May 10, 2019

      Thank you Mike! Reply

  • Mike
    May 10, 2019

    Deeeelicious !!!!!!!!! Reply

    • Natashas Kitchen
      May 10, 2019

      I’m so happy you enjoyed that! Reply

  • Terry
    April 28, 2019

    I just made these for dinner tonight. I do it a bid different though. Try using Grape Seed Oil instead of olive oil and put the wedges on a cooling rack in a foil liked baking sheet. For spices, I use Garlic and Rosemary. Sometimes Grated Parmesan Cheese on them too. They are fantastic. Reply

    • Natashas Kitchen
      April 29, 2019

      I’m so happy you enjoyed our recipe Terry! Thank you for sharing those changes with us! Reply

  • A J MacKay
    March 30, 2019

    I’d like to know why either parchment or aluminum foil are recommended, when all they do is produce yet more waste. I made the wedges last night with no foil or parchment with perfect results. And no addition to the mountains of waste that are produced daily. Reply

  • Helen
    February 28, 2019

    Just wondering if you can freeze the oven baked potato wedges and if you can, when it’s best to do it? Reply

    • Natashas Kitchen
      March 1, 2019

      Hi Helen, I haven’t tried freezing these so I can’t advise. If you experiment please let me know how you like the recipe! Reply

  • Mary
    February 2, 2019

    I have made these twice and love them although after I roll them in the parmesan cheese i stick them back in the oven turned off for a few minutes. The cheese totally melts and makes them crispy-very delicious. Reply

    • Natashas Kitchen
      February 2, 2019

      That sounds delicious! I’m so happy you enjoyed that. Reply

      • Sherry
        October 7, 2019

        I made these once a while ago and they were delicious! I’d like to make them again and can’t remember if I substituted fresh garlic or not. I don’t care for garlic powder. Do you think fresh garlic would burn at 450 degrees for 30 minutes? Reply

        • Natasha
          October 7, 2019

          Hi Sherry, yes that was the reason for dried garlic – it doesn’t burn as easily under high heat. Reply

  • Nat
    January 21, 2019

    Hi Natasha, in the video you used aluminum foil, but in pictures parchment paper..what is the best to use? Reply

    • Natashas Kitchen
      January 22, 2019

      Hi Nat, Parchment paper is recommended since it is non stick. You can use either or. 🙂 Reply

  • Dana
    October 24, 2018

    Made these tonight with fried catfish. They were perfect and so easy to make. Thank you for sharing your recipe. Reply

    • Natashas Kitchen
      October 24, 2018

      You’re so welcome Dana! Reply

  • Mike King
    October 15, 2018

    I want to serve this with roast chicken. I have one oven. If I roast the chicken and take it out I will need 35min. for wedges. The chicken will only be warm. How to reconcile so that both are hot when serving. TY. Mike Reply

    • Natashas Kitchen
      October 15, 2018

      Hi Mike! I recommend keeping the chicken completely covered with foil and maybe even a kitchen towel to keep the heat in (I like to leave my pan on top of the range where its warmer from the oven) I hope this helps! Reply

  • Kate
    August 13, 2018

    I see on the recipe it says to line the pan with foil but the picture shows parchment paper. Assuming you meant parchment paper? Reply

    • Natashas Kitchen
      August 13, 2018

      Parchment paper is recommended since it is non stick. You can use either or. Thank you Kate. Reply

  • Joe olivas
    July 9, 2018

    Why do the fries need to soak in cold water? Reply

    • Natasha
      July 9, 2018

      Hi Joe, the ice water helps remove some of the starch from the potatoes and makes the skin more crisp. Reply

      • Deanna
        January 30, 2019

        Interesting! Thank you for the explanation! Reply

  • Betsy Wallace
    June 24, 2018

    Made these tonight for my family and friends. They were a big hit! Thanks Reply

    • Natashas Kitchen
      June 25, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Diana
    April 26, 2018

    What do I do if I don’t have any garlic powder on hand? Can I use garlic salt? Reply

    • Natasha
      natashaskitchen
      April 26, 2018

      Hi Diana, yes, since garlic salt is essentially half garlic and half salt, I would suggest using 1/2 tsp garlic salt instead of 1/4 tsp garlic powder and 1/4 tsp salt. Reply

  • TwistEdFish
    March 12, 2018

    I have used this recipe and loved them, second time I made them I made one adjustment to the process. In the bowl of ice and water I added a 1/2 cup of apple cider vinegar, I must say it made them even better. Give it a try and let me know what ya think.

    This part of the recipe comes from having worked at a place that was well know for their fries, where they would soak their fries in vinegar water overnight for the next days service.
    BTW at that place we did on average 200 lbs of potatoes each day. Many customers who came back would order only fries. ☺ Reply

    • Natasha's Kitchen
      March 12, 2018

      I’m glad you enjoy the recipe! Thanks for sharing your great review and helpful tip…I’m gonna try that myself! 🙂 Reply

  • jimmy and ia
    February 23, 2018

    Hats off to the cameraman also 😀 so excellent pics for sure.. Love you guys.. Reply

    • Natasha's Kitchen
      February 24, 2018

      Thanks so much for the compliment! 🙂 Reply

  • Andrew
    January 8, 2018

    Really, very good. However, same taste can be achieved with a George foreman (or similar grill) in half the time. But the texture is better in the oven Reply

    • Andrew
      January 8, 2018

      5 stars Reply

    • Natasha's Kitchen
      January 8, 2018

      I agree! I’m glad you enjoy the recipe Andrew, thanks for sharing! Reply

  • Anna
    November 15, 2017

    I cooked it a few times. It’s delisious and looks good. Besides, it is so easy to cook. Thanks for recipe. Reply

    • Natasha's Kitchen
      November 16, 2017

      You’re welcome Anna! I’m glad you enjoy the recipe! Thanks for sharing your great review! Reply

  • Irina
    November 5, 2017

    These are “make me want to cry” good. Every bite is crispy and delicious; my husband and kids approved wholeheartedly! Reply

    • Natasha's Kitchen
      November 6, 2017

      LOL! I’m happy to hear how much your family enjoys the recipe! Thanks for sharing your wonderful review! Reply

  • Ann Marie
    September 6, 2017

    I had three russet and 3 yellow potatoes and had everything on the ingredient list so I made them for dinner. So yummy! I imagine this recipe would work with any kind of potato. I did notice the yellow cooked faster. I will definitely be making these again. Thank you for sharing. Reply

    • Natasha's Kitchen
      September 6, 2017

      You’re welcome Ann Marie! I’m glad you enjoy the recipe! Thanks for sharing 🙂 Reply

  • Therese
    August 14, 2017

    Just made these with home grown red skinned potatoes. Worked great but felt like I could have backed off the oil a bit. I’m already imagining different variations of this recipe. It’s simple and amazing. Reply

    • Natasha
      natashaskitchen
      August 15, 2017

      I’m so glad you enjoyed it! 🙂 Reply

  • Daniel
    June 26, 2017

    I’m a very amateur cook but i tried these today and they’re amazingggg. I didn’t have any cheese or parsley and i may have added a bit too much salt but i will definitely be making this again. Tastes like wedges i’d buy when i’m at the theater or something. Reply

    • Natasha's Kitchen
      June 26, 2017

      I’m so glad you like the recipe…even without the best parts! Thanks for following and sharing your great review Daniel! 🙂 Reply

  • Isabel
    May 19, 2017

    These were delicious! I (purely by accident) added the parmesan before I cooked them, and I thought this give the wedges a really nice flavour. Reply

    • Natasha's Kitchen
      May 20, 2017

      I’m glad you enjoy the recipe Isabel! Thanks for sharing 😀 Reply

  • Mary
    May 16, 2017

    These were so good I’m making them for the second night in a row. I also added 1/4 teaspoon Old Bay seasoning to give them a little kick. Thanks for sharing! Love your page. My husband is Ukrainian so I often check here to get some recipes. Reply

    • Natasha's Kitchen
      May 17, 2017

      That’s great to hear Mary! Thanks for following and sharing your wonderful review! 😀 Reply

    • Anna
      November 15, 2017

      I cooked it a few times. It’s delisious and looks good. Besides, it is so easy to cook. Thanks for recipe. Reply

  • Vanshika Tibarewalla
    April 2, 2017

    Awesome recipe! My folks loved it !! will definitely be making this again! Thanks for sharing 🙂 Reply

    • Natasha's Kitchen
      April 2, 2017

      You’re welcome! I’m glad everyone enjoyed the recipe so much! Thanks for sharing 🙂 Reply

  • Lorraine
    April 1, 2017

    These look so good, I thought of trying them tonight but don'[t have any russet potatoes. Will red ones work? Reply

    • Natasha
      natashaskitchen
      April 1, 2017

      Hi Lorraine, I haven’t tested this recipe with red potatoes but I imagine it would work fine. I’m guessing you might need to bake them longer – maybe 40 minutes, turning halfway. Bake until easily pierced with a fork. You might be able to skip the soaking step since red potatoes are waxier, but again, I haven’t tested them. This is my best guess 🙂 Reply

  • Caitie
    March 7, 2017

    So yummy and perfect every time! The only thing I change is I don’t add the Parmesan at the end because my hubby can’t do dairy. But they are delicious without it too!! One of our go-to potato recipes! Thank you 🙂 Reply

    • Natasha's Kitchen
      March 8, 2017

      You’re welcome Caitie! Thanks for sharing 🙂 Reply

  • Masha
    January 27, 2017

    My potatoes didn’t come out crispy at all. What did I do wrong? Reply

    • Natasha
      natashaskitchen
      January 27, 2017

      Hi Masha, I’m always happy to help troubleshoot. Did you soak in cold water and pat dry afterwards? Also, did you possibly cover the potatoes afterwards – that would cause the potatoes to steam and soften. Another thing is if the potato wedges are crowded in the pan, they don’t crisp up as well. I hope that helps for next time! Reply

      • Masha
        January 27, 2017

        The only thing I can think of is the potato wedges were crowded in the pan. Thank you for your reply. Reply

  • Mavis
    January 4, 2017

    I don’t usually post comments, but these are seriously addictive!! I had 4 baked potatoes that I didn’t use for another recipe. So I peeled these and sliced into wedges. I did use parchment on the baking sheet which I think helped to crisp them up. Anyway I followed the recipe and EVERYONE agreed these were awesome! Said “better than store bought”. College kids are home on break and want me to make these all the time now! … I think I’ll try this recipe with roasted vegetables. Thanks for sharing this recipe! Reply

    • Natasha's Kitchen
      January 4, 2017

      This is THE BEST kind of review! Thank you for sharing Mavis! 🙂 Reply

  • Jes
    November 26, 2016

    Do you have a nutrition value for this? Like carb content for example or sodium content. Reply

    • Natasha
      natashaskitchen
      November 26, 2016

      Hi Jes, I don’t typically include calorie counts because of the time constraint that I have. I really need to hire some help to do that for me! When I need a quick answer though; I have used Caloriecount.com (their recipe analyzer is free). Reply

  • Fatima
    November 12, 2016

    I made these and trust me it got over in no time!!! Just love it! Reply

    • Natasha
      natashaskitchen
      November 12, 2016

      That is fantastic! Thank you for your wonderful review 🙂 Reply

  • Vika
    November 7, 2016

    These look awesome! Do you think this recipe will work with sweet potatoes? Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      Hi Vika, I think it could work for sweet potatoes but the bake time might be different. It may cook a little faster 🙂 If you test it out, let me know how it goes! Reply

  • Zory
    October 15, 2016

    Yummmm so so good. Making them 3rd time tonight:) Reply

    • Natasha
      natashaskitchen
      October 15, 2016

      Zory, thank you for the nice review 😀. Looks like you found a new favorite! Reply

  • Mike
    October 6, 2016

    Nice recipe.

    Thank You! Reply

  • rosa
    September 12, 2016

    Natasha this is such an amazing recipe. My mom, sisters and nephews are obsessed i think i’m going to have to make more. I didn’t have fresh parsley but they still tasted amazing. Thank you for sharing these delicious potato wedged with us. Reply

    • Natasha
      natashaskitchen
      September 12, 2016

      Thank you Rosa, I’m so happy to hear that you family loves them 😁. Reply

  • Jenni
    August 17, 2016

    Why potatoes have to put in ice water for 30 minutes? I looked at several recipes and I did not see that the potatoes put in ice water first before put spices and bake. Reply

    • Natasha
      natashaskitchen
      August 17, 2016

      Hi Jenni, The ice water helps remove some of the starch from the potatoes and makes the skin more crisp. Reply

  • Dasha
    June 24, 2016

    Seriously the best potatoes ever! Already made them twice this week for family dinner. Reply

    • Natasha
      natashaskitchen
      June 24, 2016

      I’m so glad you enjoyed the recipe 🙂 Reply

    • Natasha
      natashaskitchen
      June 24, 2016

      Thank you for the awesome review! 🙂 Reply

  • Ellie
    May 14, 2016

    Hi Natasha,
    If I cut the potatoes like french fries, would I have to change the amount of ingredients? Or would they cook fine? Reply

    • Natasha
      natashaskitchen
      May 14, 2016

      Hi Ellie, I think that would work fine but they will bake faster being cut smaller, so test for doneness a little earlier. Reply

  • April 1, 2016

    Loved the recipe, specially I never use to sprinkle parmesan cheese. Sprinkling cheese really lifts the flavor. Reply

    • Natasha
      natashaskitchen
      April 1, 2016

      Thank you for sharing your nice review, I’m glad you loved the recipe 😁. Reply

  • Ciara
    March 25, 2016

    Hi Natasha! My Russian teacher showed us your website in class today! I instantly fell in love with your website and had to make something from here. Thank you so much for this delicious recipe, I made these potato wedges for my mother and I. 🙂 Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      Clara, welcome to the site 😀. I’m so happy you enjoyed the recipe. I hope that you’ll find many more favorites here. Reply

  • Inna
    March 19, 2016

    This potatoes are the best!!! My 18 year old brother got a hold of this recipe and now it’s his go-to food!! Reply

    • Natasha
      natashaskitchen
      March 19, 2016

      That’s just awesome! I’m so happy to hear it has become a favorite! 🙂 Reply

  • March 5, 2016

    Great potatoes! Very popular at my house. I’ve made them twice.

    Because I am frugal, instead of using a ziplock bag (I hate to see waste, and I don’t want to wash and reuse it), I save my bread bags, and after making sure that the bag doesn’t have a hole (put some salt in it and shake it), I use the old bread bag for my spices and oil, and then no guilt when I toss that out! Reply

    • Natasha
      natashaskitchen
      March 5, 2016

      That is really an awesome tip! Thank you for sharing. 🙂 I was raised frugal and I always will be. I love your idea! Reply

  • February 5, 2016

    mmmm….these look so crunchy and awesome! Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      Thank you, they taste as good as they look 😀. Reply

  • Marie xavier
    February 1, 2016

    Awesome receipe Reply

    • Natasha
      natashaskitchen
      February 1, 2016

      Thank you Marie 🙂 Reply

  • Leisa
    January 30, 2016

    Can these be frozen or reheated? Reply

    • Natasha
      natashaskitchen
      January 30, 2016

      They are best fresh. I haven’t tried freezing them but they can be easily reheated on a skillet until hot and crisp on the outside. Reply

  • Connie's kitchen
    January 30, 2016

    Thank you for this scrumptious recipe! I served alongside almond chicken and quinoa vegetable salad, and a cooked vegetable. I made a few changes but the idea was yours! Grownups and children enjoyed them! A keeper for sure, finally! Reply

    • Natasha
      natashaskitchen
      January 30, 2016

      Thank you for such a nice review and you are welcome 😁. Reply

  • Lauri
    January 27, 2016

    Just a question, according to the parchment paper box it says not to use over 420 degrees so is it safe to use at 450? Reply

    • Natasha
      natashaskitchen
      January 28, 2016

      Oh wow! I never noticed that! I’ve never had any issues with these even getting close to catching fire so I think it’s ok but if you’re really concerned, you could use foil – they are just much easier to turn on parchment since they don’t stick at all to parchment paper. Reply

    • bridget
      February 16, 2016

      The flash point of paper is 451 degrees, so I’d say that it’s really quite risky. Reply

  • Liliya
    January 12, 2016

    I just made wedges and they delicious I didn’t have garlic powder so I used actual grinder garlic, great flavour!!!! Natasha I love all your recepies and your blog… Keep up amazing job;) Reply

    • Natasha
      natashaskitchen
      January 12, 2016

      Thank yo Liliya for the nice review and your compliment 😀. Reply

  • Tiffany
    January 7, 2016

    I’m so happy I found this recipe. My fridge is getting bare and had no ideas for dinner. My hubby came up with patty melts and I was OH YEAH! But then realized we have no fries. Found this recipe and I’m happy again. I can’t wait to try it. Sounds even better than frozen fries. Thank you! Reply

    • Natasha
      natashaskitchen
      January 7, 2016

      I hope you love it and I hope it satisfies your fry craving 🙂 Reply

  • angela
    January 1, 2016

    Do we have to flip them half way through cooking time Reply

    • Natasha
      natashaskitchen
      January 2, 2016

      Hi Angela, you can if you like but it’s not necessary since they cook on pretty high heat and both sides get crisp even without turning. Reply

  • Angela
    December 31, 2015

    Can you use canola oil instead of Olive oil? Reply

    • Natasha
      natashaskitchen
      December 31, 2015

      I think the olive oil works better because it makes them crispier (since it has a lower smoke point, it makes the potatoes crisp up a little better), but yes the canola oil would work. 🙂 Reply

    • angela
      January 1, 2016

      Thanks cant wait to make these they sound delicious 🙂 Reply

      • Natasha
        natashaskitchen
        January 1, 2016

        I hope you LOVE them! 🙂 Reply

  • December 22, 2015

    What does the ice cubes do to the potatoes Reply

    • Natasha
      natashaskitchen
      December 23, 2015

      They help to remove the starch and the potatoes are crisper after baking. Reply

    • Kathy
      January 4, 2016

      I am making these for a dinner party and don’t want to spend a lot of time in the kitchen when my guests are here. Is there any part of this recipe that can be made ahead of time? Reply

      • Natasha
        natashaskitchen
        January 4, 2016

        Kathy, I wold cut potatoes in wedges and place them in the fridge in water. Also, dry seasoning can be prepared and stored in zip lock bag several days in advance. Reply

        • Kathy
          January 4, 2016

          Thank you so much! Reply

  • Sallie
    November 25, 2015

    These were so simple to make and tasted delicious. Reply

    • Natasha
      natashaskitchen
      November 26, 2015

      I’m so glad you enjoyed them! Thanks Sallie 🙂 Reply

  • OM
    November 19, 2015

    I made these for dinner tonight to go with turkey burgers, and they are AMAZING!! So easy and so delicious!! I’ll most definitely be making them again and again. Thank you for such a great recipe! Reply

    • Natasha
      natashaskitchen
      November 19, 2015

      Thank you for such a nice review on the recipe. We just made them this week as well to go along with burgers 😀 . Reply

      • Renita Gladney
        December 21, 2015

        This will be great for my party. Yummy! Reply

        • Natasha
          natashaskitchen
          December 22, 2015

          Great choice! Have a great party! Reply

  • Lori C
    October 17, 2015

    Wanted something different for potatoes tonight, so I made these..EXCELLENT.
    Just a question though, why soak the potatoes in cold water for 1/2 hr? Reply

    • Natasha
      natashaskitchen
      October 17, 2015

      Lori, I keep them in water to make them more crispy and remove the starch :). Reply

  • sabreen
    October 13, 2015

    Wow! What a nice change from fried potatoes, or just regular baked potatoes! Love the seasoning! Thanks! Reply

    • Natasha
      natashaskitchen
      October 13, 2015

      Thank you! 🙂 I’m so happy you enjoyed the recipe 🙂 Reply

  • Nancy
    September 29, 2015

    Can I use red potatoes? Reply

    • Natasha
      natashaskitchen
      September 29, 2015

      I haven’t tried but I think it could work. The texture will be slightly different and since red potatoes are smaller, depending on how small you cut them, the bake time would need to be modified. Reply

  • September 26, 2015

    Very nice. We only had one little change. We did the cheese on the potatoes during the last five minutes in the oven and turned the grill on. Reply

    • Natasha
      natashaskitchen
      September 26, 2015

      Cheese is always a good idea! 🙂 Reply

  • Taylor
    July 15, 2015

    These look AMAZING. Will definitely be adding these to the menu tomorrow or Friday night. I’m still fairly new to the kitchen so anytime I had something different to the menu, my husband is more than pleased 🙂 Any suggestions or preferences as to what main dish would work well with these? Reply

    • Natasha
      natashaskitchen
      July 15, 2015

      We usually eat them as an appetizer, but they would work well as a side dish. Are you thinking beef, chicken, salmon or shrimp? Reply

  • July 9, 2015

    I’m a terrible cook but this recipe looked easy enough so I gave it a shot last night. It turned out so good! My husband liked it so much he asked me to make them again for him today. So my second batch is in the oven. 🙂

    Thank you for sharing this easy and delicious recipe. Reply

    • Natasha
      natashaskitchen
      July 9, 2015

      Nicole, thank for the great review, I’m so happy to hear that it was a success :). Reply

  • Sandra Arbogast
    June 25, 2015

    I think you have some great recipes on your site, I’ve enjoyed every one of them off of my facebook Reply

    • Natasha
      natashaskitchen
      June 25, 2015

      Thank you Sandra, I’m honored :). Reply

  • April 29, 2015

    Hi Natasha, I tried out this recipe lazy night for my dad – minus the cheese and with very little oil. He had a cardiac surgery awhile back and we are constantly in the look out for healthy but tasty recipes for him! Luckily there is no restriction on potatoes and these baked potatoes were absolutely delicious! He loved them and so did the rest of the family. Thank you for sharing this 🙂 Reply

    • Natasha
      natashaskitchen
      April 30, 2015

      Arpita, thank you for a great review and you are welcome :). Reply

  • Augustine
    April 16, 2015

    I’ve made these potato wedges a bunch of times with russet potatoes. They are awesome! Can I use Idaho potatoes? Those were what I had on hands… Reply

    • Natasha
      natashaskitchen
      April 16, 2015

      Augustine, what kind of Idaho potatoes specifically, because Idaho potato could be more than one variety? When you say of Idaho potatoes, I think of russet potatoes :). Reply

      • Augustine
        April 16, 2015

        You know, I wish I could tell you. I’m looking all over the packaging, it doesn’t say much. I’ll tag you on Instagram for picture if that helps? Reply

  • meg
    March 31, 2015

    Hi Natasha, what does the ice water do. And, how does the cheese and parsley stick on to the potatoes.Thanks!!♡♡ Reply

    • Natasha
      natashaskitchen
      April 1, 2015

      The ice water helps remove some of the starch from the potatoes and makes the skin more crisp. If you toss in the cheese and parsley while the potatoes are still hot out of the oven, it sticks to the potatoes and flavors them nicely 🙂 Reply

  • Stella
    March 6, 2015

    I am in love with your blog!!! I do make almost all the recipes but i love seeing your great job!!!! Well done and keep it up!!!! excited to have it in hand when someones asks for a recipe i can just share it:))) Reply

    • Natasha
      natashaskitchen
      March 6, 2015

      Hi Stella, I am so happy to hear that you’re enjoying the recipes. Thank you so much for your kind and encouraging comment 🙂 Reply

  • Debbie Riley
    February 23, 2015

    These were wonderful. In response to several that said they didn’t crisp, I also cut mine into 4 wedges per half. Also, 1/2 way through I wiped excess moisture off of the pan and flipped them. According to the time of year potatoes can have more water in them than other times, and this was the case yesterday. When I asked my husband if he wanted a potato, or something else with our leftover sloppy joes tonight he told me to “just go ahead and make some more of those potatoes we had last night, they were pretty good!” If anyone knew my husband they would know that was a very good compliment 🙂 lol Reply

    • Natasha
      natashaskitchen
      February 23, 2015

      That’s awesome! And thank you so much for sharing your tip about the potatoes. 🙂 Reply

  • February 22, 2015

    What exactly is fry sauce? I am about to make these right now they look DIVINE!!!!! Reply

    • Natasha
      natashaskitchen
      February 22, 2015

      Oh yes, its just a mixture of mayo and ketchup used for dipping fries (about equal parts of each or to taste) 🙂 Reply

  • Emma
    February 14, 2015

    Trying these for dinner tonight! they are in the oven right now and smell amazing 😀 Reply

    • Natasha
      natashaskitchen
      February 14, 2015

      Mmmmmm enjoy them! 🙂 Reply

  • Miranda
    February 11, 2015

    These were delicious!!! I cut my potatoes halves into four slices but that was the only thing I did differently. Even my picky husband-who according to him “hates potato wedges” ate these up and requested them for dinner again tonite! In the oven again 🙂 Thank you! Reply

    • Natasha
      natashaskitchen
      February 11, 2015

      I’m so happy to hear that! Thank you for sharing your awesome review with me. 🙂 Reply

  • Marina
    February 7, 2015

    Great recepie! I made it yesterday. The only one sad thing about this potato – no time to make picture to show friends 🙂 Gone with sound speed Reply

    • Natasha
      natashaskitchen
      February 7, 2015

      Great review Marina, thank you :). You might have to make them again soon, just have the camera ready :D. Reply

  • Adele
    February 2, 2015

    do we need to parboil the potatoes? Whenever I oven bake my potatoes they will stick to the foil but people told me to parboil to prevent it. Reply

    • Natasha
      natashaskitchen
      February 2, 2015

      We haven’t had to parboil them and haven’t really had any issues with sticking. This method of soaking the potatoes in ice water and then coating in the oil mixture helps prevent sticking. 🙂 Reply

  • January 15, 2015

    I have had the hardest time making crispy french fry type of potatoes. They would almost always come out soft, but with this recipe they came out perfect. It was the combination of soaking the potatoes with ice water (before I just soaked them in warm water) and setting the right over temperature. They were delish! Thank you so much for sharing, you def have a devoted follower now. Reply

    • Natasha
      natashaskitchen
      January 15, 2015

      I’m so happy you loved the recipe! 🙂 I guess my hubby deserves all the credit for providing those great tips :). Thanks Natasha! Reply

  • Marie Gilchrist
    January 12, 2015

    OMG ! This was delicious … made it into a loaf … a keeper for the family and for company !! Reply

    • Natasha
      natashaskitchen
      January 12, 2015

      That’s sounds so interesting. How did you made it in to a loaf? Reply

  • Marissa
    January 10, 2015

    I don’t have parchment paper?? Will they still be ok without it? Reply

    • Natasha
      natashaskitchen
      January 10, 2015

      One of my readers reported good results on foil and said it didn’t stick. 🙂 Reply

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