Oven Baked Potato Wedges

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

These seasoned parmesan potato wedges are so simple and perfect every time. I just wish there were some leftovers… πŸ™ It’s also a great “guy” food; both to make and to eat. It’s my husbands specialty. All I really want to say about this is: LOOK UP. Mmmm.

Watch How to Make Baked Potato Wedges:

Ingredients for Baked Potato Wedges:

4 russet potatoes, rinsed
1/4 cup extra virgin olive oil
1/4 tsp sea salt or kosher salt
1/4 tsp garlic powder
1/2 tsp paprika
1/4 tsp black pepper
2 Tbsp chopped fresh parsley leaves
1/4 cup gratedΒ parmesan cheese

How to make Baked Potato Wedges:

(preheat oven to 450˚F)
1. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.

2. Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.

3.Β Place 1/4 tsp salt, 1/4 tsp garlic powder, 1/2 tsp paprika and 1/4 tsp black pepper in to a large ziplock 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 potatoes are coated.

4. 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.

5. While potatoes are baking, chop 2 Tbsp fresh parsley and grate 1/4 cup parmesan cheese and place both into a large mixing bowl.

6. Toss potato wedges Β in the mixing bowl with parsley and cheese


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

Serve with ketchup, or ranch,… or fry sauce. Just wash your hands before you start because you’ll likely lick your fingers.

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

Oven Baked Potato Wedges

4.96 from 63 votes
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
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
Servings: 4 -6

Ingredients

  • 4 russet potatoes rinsed
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp sea salt or kosher salt
  • 1/4 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 2 Tbsp chopped fresh parsley leaves
  • 1/4 cup parmesan cheese

Instructions

(preheat oven to 450˚F)

  1. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
  2. Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.
  3. Place 1/4 tsp salt, 1/4 tsp garlic powder, 1/2 tsp paprika and 1/4 tsp black pepper in to a large ziplock bag. Add potatoes and shake them together. Next add 1/4 cup of olive oil to the bag and toss until potatoes are coated.
  4. 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.
  5. While potatoes are baking, chop 2 Tbsp fresh parsley and grate 1/4 cup parmesan cheese and place both into a large mixing bowl.
  6. Toss potato wedges in the mixing bowl with parsley and cheese.

Serve with ketchup, or ranch,... or fry sauce.

 

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

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

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

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

  • 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

  • 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! πŸ™‚ Reply

  • jimmy and ia
    February 23, 2018

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

    • Natasha's Kitchen
      February 24, 2018

      Thanks so much for the compliment! πŸ™‚ 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 β€œmake 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 πŸ™‚ 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! πŸ™‚ 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! πŸ™‚ 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 πŸ˜€ 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! πŸ˜€ 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 πŸ™‚ Reply

    • Natasha's Kitchen
      April 2, 2017

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

    • Natasha's Kitchen
      March 8, 2017

      You’re welcome Caitie! Thanks for sharing πŸ™‚ 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! πŸ™‚ 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 πŸ™‚ 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 πŸ™‚ 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 πŸ˜€. 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 πŸ™‚ Reply

    • Natasha
      natashaskitchen
      June 24, 2016

      Thank you for the awesome review! πŸ™‚ 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. πŸ™‚ Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      Clara, welcome to the site πŸ˜€. 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! πŸ™‚ 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. πŸ™‚ 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 πŸ˜€. Reply

  • Marie xavier
    February 1, 2016

    Awesome receipe Reply

    • Natasha
      natashaskitchen
      February 1, 2016

      Thank you Marie πŸ™‚ 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 πŸ˜€. 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 πŸ™‚ 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. πŸ™‚ Reply

    • angela
      January 1, 2016

      Thanks cant wait to make these they sound delicious πŸ™‚ Reply

      • Natasha
        natashaskitchen
        January 1, 2016

        I hope you LOVE them! πŸ™‚ 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 πŸ™‚ 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 πŸ˜€ . 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! πŸ™‚ I’m so happy you enjoyed the recipe πŸ™‚ 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! πŸ™‚ 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 πŸ™‚ 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. πŸ™‚

    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 πŸ™‚ 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!!β™‘β™‘ 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 πŸ™‚ 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 πŸ™‚ 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 πŸ™‚ lol Reply

    • Natasha
      natashaskitchen
      February 23, 2015

      That’s awesome! And thank you so much for sharing your tip about the potatoes. πŸ™‚ 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) πŸ™‚ Reply

  • Emma
    February 14, 2015

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

    • Natasha
      natashaskitchen
      February 14, 2015

      Mmmmmm enjoy them! πŸ™‚ 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 πŸ™‚ Thank you! Reply

    • Natasha
      natashaskitchen
      February 11, 2015

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

  • Yuliya
    January 2, 2015

    Cheese, that’s what ny recipe was missing. Perfection! Reply

  • Tashi
    December 18, 2014

    This was absolutely delicious! I added more seasoning and put the potatoes in the freezer for 30 minutes. πŸ™‚ Yum! Reply

    • Natasha
      natashaskitchen
      December 18, 2014

      Thanks for the great feedback Tashi, I’m glad you liked them :). Reply

  • Diana
    December 13, 2014

    Natasha,
    I don’t have parchment paper right now. Do you think foil would work?
    TIA
    Diana Reply

    • Natasha
      natashaskitchen
      December 13, 2014

      Diana, they will stick to foil, do you have Non-Stick Silicone Baking Mat? Try coating non-stick baking pan with some oil, that should work as well :). Reply

  • Yelena
    November 18, 2014

    I made this over the weekends. It came out delicious. My family love it.
    Natasha thank you so much for such great recipe πŸ™‚ Reply

    • Natasha
      natashaskitchen
      November 18, 2014

      You’re welcome girl. Thanks so much for a great review! I’m so happy you all loved it! πŸ™‚ Reply

  • George
    October 13, 2014

    Just followed this recipe to the letter and they turned out black because of the seasoning. Reply

    • Natasha
      natashaskitchen
      October 13, 2014

      Black? Do you mean they got burnt? I’ve never had that experience or feedback before so I’m not sure what could have caused it to be black besides maybe over-baking them? Nothing in the seasoning should cause them to be black.  Reply

  • liliya nozdratenko
    October 9, 2014

    when i saw this recipe it was unique but i wasnt sure if ill like the taste..i made it and it was gone within 30 minutes..i tried some and my husband ate the rest… we loved it Reply

    • Natasha
      natashaskitchen
      October 9, 2014

      You know it’s good when it disappears that quickly!! πŸ™‚ That’s awesome :). Thanks so much for sharing your experience with me. Reply

  • Elizabeth Lincoln
    September 28, 2014

    Hello Natasha, I’m writing all the way from New Zealand. I love your website. I just happened upon it today while looking for a recipe for wedges. I made these and they were so, so yummy! The only thing that went wrong for me was that the wedges were all brown and beautiful when I took them out of the oven, but by the time I tossed them and served them, they’d gone a bit soggy. They still tasted amazing, LOVE that parmesan and parsley! Just wondered if I’d done something wrong? πŸ™‚ Reply

    • Natasha
      natashaskitchen
      September 29, 2014

      Elizabeth, welcome to the blog :). I’m glad you like the recipe. As far as potatoes being soggy – did they get to soak in ice water for 30 min? Also, make sure not to cover potato wedges after taking them out of the oven, otherwise they will get soggy. I hope this helps. Reply

  • Kitty
    September 23, 2014

    Hi Natasha!

    I have to say after trying out dozens of recipes for potato wedges, this is by far the best! Ten minutes into baking and my husband was already asking what smells good! Lol! Everyone loved it, soooo good and crispy. I just finished adding it to my cookbook, yes, I’m old fashioned that way! Thank you so much for sharing!!  Reply

    • Natasha
      natashaskitchen
      September 24, 2014

      That’s so great! Thank you Kitty for a great review πŸ™‚ Reply

  • Nina
    August 25, 2014

    I made these last week and they turned out SO good!! I’m making them again today and was just wondering: what does the ice water bath do? Will they turn out the same if I skip this step next time? Reply

    • Natasha
      natashaskitchen
      August 25, 2014

      Nina, 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

  • July 1, 2014

    Hi Natasha! I love your recipe, but there’s something intriguing. I’d like to know what effect makes having the potatoes soaked in iced water.

    Thanks in advance!

    Cheers! Reply

    • Natasha
      natashaskitchen
      July 1, 2014

      I believe it pulls some of the starch out of the potatoes and makes them more crisp. Reply

      • July 2, 2014

        Yes, that might be the reason. Thanks for your reply.

        Cheers! Reply

  • May 31, 2014

    Hi Natasha,

    I am Monica from Indonesia. I found your website when I searched potato wedges recipe. I really like the appearance of your potato wedges. And after I read the recipe, I thought it will be delicious. That why today I made my first potato wedges using your recipe. It came out delicious. I love it. My daughter love ate them too. My husband really love it, he ate most of them. Next time I will make this again.
    I posted the recipe on my blog and link back to Natasha Kitchen.

    Thank you for the recipe.
    Monica Reply

    • Natasha
      natashaskitchen
      May 31, 2014

      Hi Monica! Welcome to my blog! I’m so happy you enjoyed the potato wedges πŸ™‚ The photo you posted looks delicious! πŸ™‚ Reply

  • Dasha
    May 20, 2014

    An absolute hit with me and mine! Family loves it and its simple as can be. Tasty and consumes little to no time. I’ve been eyeballing your other recipes and have picked a few to try out! I’ll be back on with comments!
    Thank you! Reply

    • Natasha
      natashaskitchen
      May 20, 2014

      I’m so happy you loved the recipe! Thank you for a great review πŸ™‚ I hope you enjoy everything you try and find tons of new favorites! Reply

  • Lisa
    May 1, 2014

    They were so good!! My family loved them!! Thanks for sharing! Reply

    • Natasha
      natashaskitchen
      May 1, 2014

      You are welcome Lisa and thank you for a good report :). Reply

  • Liz
    May 1, 2014

    Love this recipe! But wouldn’t it be neat if it said to mix all of the spices and oil with the potatoes in a mixing bowl, which works beautifully (just ask your grandmas)
    And then there would be kazillions less of those big plastic bags in the landfills. I think that would be pretty neat. Reply

    • Natasha
      natashaskitchen
      May 1, 2014

      Thank you for the good review Liz and I do agree that using a mixing bowl will be better for the environment :). Reply

  • Joyce
    April 4, 2014

    Looks easy and good, can not wait to try this. Reply

    • Natasha
      natashaskitchen
      April 4, 2014

      Joyce, I hope you love these! πŸ™‚ Reply

  • Emily
    March 26, 2014

    Awesome potatoes! I’ve tried many variations of cooking something similar but they are never quite right, but these were simply perfect! Easy clean up too, love that! Thank you! Reply

    • Natasha
      natashaskitchen
      March 27, 2014

      You’re so welcome! I’m so glad you enjoyed the recipe πŸ™‚ Reply

  • Dana
    March 24, 2014

    I’ve tried this recipe 4 times and everyone loved it! I was scared the potatoes wouldn’t turn out soft enough in the middle so I microwaved the cut wedges for 5 minutes on high with a bit of water. It turned out perfect after baking. Will definitely make this again. Thanks for the recipe, Natasha πŸ™‚ Reply

    • Natasha
      natashaskitchen
      March 24, 2014

      They always seem fully cooked when we make them even without the microwave :). I’m so glad you liked the recipe. We make these often too. It’s my husband’s specialty. πŸ™‚ Reply

  • Alexus
    March 18, 2014

    Trying this recipe today right now hope it turns out great! Reply

    • Natasha
      natashaskitchen
      March 18, 2014

      Hi Alexus! I hope you LOVE them! πŸ™‚ Reply

  • Kate
    March 18, 2014

    Absolutely loved these!!! Seriously, thanks for your blog, sometimes i really have a hard time deciding what in the world to cook, cause im so tired of same old stuff. You save me! Please keep it up, your sooo good at it! Reply

    • Natasha
      natashaskitchen
      March 18, 2014

      You’re so sweet. I’m happy to help. Thanks for the encouragement! πŸ™‚ Reply

  • Elizabeth
    March 9, 2014

    Could you keep them in a food jar for example a trip down the road and would it taste bad or good ???? Reply

    • Natasha
      natashaskitchen
      March 9, 2014

      I think they would still taste good, but they will get softer if you put them in a container. You can reheat them lightly on a dry skillet. πŸ™‚ Reply

      • elizabeth
        March 22, 2014

        Oh thanks sorry if I didn’t reply to you so long if you we’re waiting. Reply

  • Cassie
    March 7, 2014

    The flavour was good but I could not get them crispy. I followed the recipe exactly. I even tried a second pan baking it much longer but no luck. Reply

    • Natasha
      natashaskitchen
      March 7, 2014

      Did you do the ice bath method and use the same kind of Russet potatoes? We’ve had the most success doing that. When the potatoes were raw, were they firm (not soft)? Reply

  • Dave
    March 1, 2014

    These are excellent and easy. Not sure what chilling the wedges do but who cares? They’re great. Crispy on the outside and creamy smooth on the inside and the final toss in the Parmesan and parsley is a tasty finish. Thanks Natasha
    PS: Nice photo layout too! Reply

    • Natasha
      natashaskitchen
      March 1, 2014

      Thank you Dave for the great review. By the way, chilling them in the water, makes potatoes more crispy :). Reply

  • Annie
    February 27, 2014

    I made these tonight, regular olive oil and with basil instead of parsley, and they turned out wonderful!! My husband said that this meal was one of the best he has ever eaten!!! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      February 28, 2014

      That’s fantastic!! Music to my ears (and your’s too, I’m sure!) πŸ™‚ Thanks so much for the great review! Reply

  • Annie
    February 27, 2014

    Are you able to use regular olive oil? Reply

    • Natasha
      natashaskitchen
      February 27, 2014

      Yes, definitely! πŸ™‚ Reply

  • margaret Ball
    February 21, 2014

    Have only made these with oil and salt before but will definitely try this recipe soon. Thanks ! Reply

    • Natasha
      natashaskitchen
      February 21, 2014

      I hope you love them! πŸ™‚ Reply

  • Rob
    February 11, 2014

    I love the way your site is laid-out.
    Best wishes, Rob Reply

    • Natasha
      natashaskitchen
      February 11, 2014

      Thanks Rob πŸ™‚ Reply

  • Natasha
    natashaskitchen
    January 24, 2014

    It shouldn’t stick at all when you use parchment paper. Did you use parchment or wax paper? Wax paper would be much more likely to stick. Hope that helps! Reply

  • Olga
    January 23, 2014

    Amazing! Made them last night. As a true Belarusian, I love potatoes in any shape and form. πŸ™‚ So I was happy to find yet another way of cooking them. I will sure be making them again and again. The only thing I changed was I added chopped dill with the cheese, since we don’t really like parsley that much. Thank you so much for the recipe, Natasha! Reply

    • Natasha
      natashaskitchen
      January 23, 2014

      I’m also very partial to dill. Love the stuff! I’m so glad you liked the taters! πŸ™‚ Reply

  • Veronika
    January 21, 2014

    How did your husband make the avocado ranch?? Reply

    • Natasha
      natashaskitchen
      January 21, 2014

      He mixed guacamole with ranch. It’s something he learned back in the days when he worked at Chilis. It’s really good! I’ll have to post a quick recipe I suppose πŸ™‚ Reply

  • CandiB
    January 17, 2014

    Hi Natasha,
    Just saw this recipe and hit “pin it.” I looked at the url and realized that it was not from your website. The pin was from a “pin-snatcher.” I found your url and pinned the recipe from it. Please let your followers know that you have been snatched and remind them that they should always follow the link to see where it leads before pinning. The recipe looks so good…cant wait to try it.
    Candace B Reply

    • Natasha
      natashaskitchen
      January 17, 2014

      Thanks for the heads up! This is one of the many recipes that have been “snatched” There are so many of the scam-type of websites popping up that just steal recipes and use pinterest as an avenue to create heavy traffic to their sites. I hate it and I’m not sure how to get around it :-\ Reply

  • Katie P
    January 9, 2014

    Made these last night for the 1st time, they were so incredible! Super crispy better than at a restaurant! I made them with rib eye steaks. My boyfriend texted me twice today & mentioned how good dinner was. I cut the potatoes in half and then into 4 slices instead of 3 which might have made them crispier since they were smaller pieces of potato. My boys didn’t want the Parmesan cheese on theirs but I thought they were amazing with the cheese! Will definitely be making these again soon!!! Thanks for the recipe πŸ™‚ Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      I’m so glad you all liked the recipe. I bet it these were amazing with rib eye steaks! That’s cute that he texted you twice about how good dinner was πŸ™‚ Thanks for sharing that with me! Reply

  • Chris
    December 30, 2013

    Thank you Natasha for this great recipe! My wife asked me to make pre-New Years Eve dinner, and I had a roast which I knew how to make, but I thought some potatoe wedges would be perfect with the roast, so I looked up online and found your recipe. Turned out GREAT! Thank you, I turned out to be the hero chef, lol! Keep the great ideas coming! Reply

    • Natasha
      natashaskitchen
      December 30, 2013

      Hero chef, eh? I love it! πŸ™‚ I’m so glad you enjoyed the recipe. Reply

  • Lara
    December 28, 2013

    Ahhhh. No I’m not. I use Irish potatoes. We haven’t got Russets in this part of the world Reply

  • lara
    December 28, 2013

    Hmm.. it must mean I’m not using enough ice cos I’ve made this twice but I can’t seem to get them crispy. Though I still love the outcome, such a delicious recipe. The parmesan and parsley complete it Totally! Reply

    • Natasha
      natashaskitchen
      December 28, 2013

      Are you using the same kind of potatoes? Reply

  • lara
    December 23, 2013

    What does the ice do to the potatoes? Reply

    • Natasha
      natashaskitchen
      December 23, 2013

      It makes potatoes more crisp :). Reply

  • Sarey
    December 16, 2013

    Thanks for the great recipe. They’re in the oven right now and smell delish. I am making them with french dip sandwiches. You must live in Utah because it is all about the fry sauce around here πŸ™‚ My fav fry sauce has ketchup, mayo, and a little bit of bbq sauce to give it a kick. Do you have a fav? Reply

    • Natasha
      natashaskitchen
      December 16, 2013

      I’ve never thought to add BBQ sauce to it, but that does sound amazing. Wow thanks so much for sharing! I’ve only been using ketchup and mayo. I live in Idaho. πŸ™‚ Close enough πŸ˜‰ Reply

  • Kimberly
    November 30, 2013

    Hi there. I’m new to your site. What is “fry sauce”? This recipe looks amazing and will be on my menu/grocery list this week!  Reply

    • Natasha
      natashaskitchen
      December 1, 2013

      It’s a weird mixture of mayo and ketchup that pretty much all burger places serve πŸ™‚ Reply

  • TIFF
    November 30, 2013

    Making these right now! Can’t wait to try them. Reply

    • Natasha
      natashaskitchen
      November 30, 2013

      Oh yum! I hope you love them! I must know, what are you dipping them into? Reply

  • KeishaA
    November 17, 2013

    I am going to make some today for my fiance and his family. Looks like it will be awesome. One question though, can I use red potatoes instead of russet? Reply

    • Natasha
      natashaskitchen
      November 17, 2013

      Red potatoes would have a different texture from russet potatoes. Russet potatoes are generally the best ones for this kind of potato wedge. Reply

  • TJxn
    November 4, 2013

    Made these tonight & hubby thought they were good! Turned out crispy & delicious. Reply

    • Natasha
      natashaskitchen
      November 4, 2013

      That’s awesome!! I’m so glad you enjoyed the taters πŸ™‚ Reply

  • Tierra
    October 21, 2013

    I love this recipe, I’m 17 and I made them I my mom and little sister love them!! πŸ™‚ thanks for the recipe Reply

    • Natasha
      natashaskitchen
      October 21, 2013

      You are welcome Tierra, I’m craving some right now :). Reply

  • Nykky
    October 3, 2013

    Trying this recipe as I write this comment. I used a little herbs de provence in the ziplock bag with the other seasonings. I have some prime rib and some asparagus to go along with the potatoes but I’m looking forward to those spuds more than anything else. Thank you for the recipe. Reply

    • Natasha
      natashaskitchen
      October 3, 2013

      You are welcome Nykky, you are making me hungry :). Reply

  • Shadi
    September 28, 2013

    Real hit with the kids and my wife and i loved as well. Great recipe Reply

    • Natasha
      natashaskitchen
      September 29, 2013

      Awesome! So glad you all enjoyed the taters πŸ™‚ Reply

  • Erin
    September 18, 2013

    These came out perfect! The seasoning was great and the addition of cheese and parsley after added that special something! My family devoured them!! Thanks for a great and easy recipe! Reply

    • Natasha
      natashaskitchen
      September 18, 2013

      I’m so glad you all loved the taters πŸ™‚ We love them too. So I guess this makes us friends?…;) Reply

  • August 30, 2013

    Hi Natasha!
    These look so good! I was trying to find potato recipes and found this on pinterest. I made it a part of my Pinned it Friday post here: http://littlebitsofeverythingqce.blogspot.com/2013/08/pinned-it-friday-with-rachel_30.html
    Thanks, I soooo can’t wait to make these πŸ™‚
    Cheers! Reply

    • Natasha
      natashaskitchen
      August 30, 2013

      Thank you for pinning!! I hope you love the taters! πŸ˜‰ Reply

  • jessica
    August 18, 2013

    DO you turn these half way through cooking ???? lmk they look Delicious Reply

    • Natasha
      natashaskitchen
      August 18, 2013

      No turning required πŸ™‚ Reply

  • Alina
    July 15, 2013

    Can I skip the paper towel dry?
    because it gets
    The smell of paper towel on the potatoes Reply

    • Natasha
      natashaskitchen
      July 15, 2013

      You might try using a tea towel instead. Reply

  • YanaP
    July 6, 2013

    Delicious and EASY! Thank you! Reply

    • Natasha
      natashaskitchen
      July 6, 2013

      I’m glad you like them :). Reply

  • Hennah
    July 5, 2013

    Hiii, I am very fond of your recipes. They are simple and yet too delicious, love to try all. Can you please tell can I try these Potato Wedges in OTG as I don’t have Microwave πŸ™ Reply

    • Natasha
      natashaskitchen
      July 5, 2013

      This recipe doesn’t call for any microwave use. What is an OTG? Reply

  • Lina
    May 27, 2013

    If I don’t have parchment paper can I use foil? Reply

    • Natasha
      natashaskitchen
      May 27, 2013

      The parchment is more of a nonstick surface. Do you have a good non stick baking pan? You could use it but it may stick a little more to it. Reply

      • Lina
        May 27, 2013

        Thank you Natasha. I think I should buy some parchment paper very soon. Reply

        • Natasha
          natashaskitchen
          May 27, 2013

          Its a great deal at Costco and comes in a large roll that lasts for awhile! Reply

  • Natasha
    March 6, 2013

    I made these they didnt turn out crispy for me, even tho i soaked it in iced water and all :/, they were still very very very good, and we (my husband and I) ate them without leaving any for kids lol!!! And my husband is a big, huge fan of potatoes, i mean this guy will eat them in anyway you serve it! mashed, baked, fried, cooked, v myndirax!!! Lol he is a POTATOE freak!! :)) but i would love to perfect it to your pics, any idea why woudnt they turn out crispy? Reply

  • Galya
    February 22, 2013

    Hey natasha, does it have to be russet potatoes? do yellow potatoes turn out the same? Reply

    • Natasha
      natashaskitchen
      February 22, 2013

      Yellow potatoes will work just as good :). Reply

  • Dina
    February 15, 2013

    These turned out sooo good! I used fresh squeezed garlic instead of parsley and it was delicious. Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      February 15, 2013

      You are welcome Dina, I’m glad you like the recipe :). Reply

  • Lilia
    February 14, 2013

    Thank you so much for this recipe, it was delicious, my husband loved it… Reply

    • Natasha
      natashaskitchen
      February 14, 2013

      You’re welcome πŸ˜‰ It’s an awesome feeling to have the Mr. love what you’ve made πŸ™‚ Reply

  • Tanya
    February 13, 2013

    These look AMAZING! cant wait to try it. just wondering if it would work just as well with red potatoes, want to make sure before i try it lol i love red potatoes. Reply

    • Natasha
      natashaskitchen
      February 13, 2013

      Recipe works great with red potatoes as well. Try to bake them at 400˚F for 40 min. Let me know how they turn out :). Reply

      • Tanya
        February 18, 2013

        It turned out great!! From now on this is my new way of making potatoes. I love the idea of putting it all in the ziplock!! Reply

        • Natasha
          natashaskitchen
          February 18, 2013

          Shake and bake :), I’m glad you love the recipe. Reply

  • Elina
    January 29, 2013

    Will they taste different if I don’t leave them in ice? Reply

    • Natasha
      natashaskitchen
      January 29, 2013

      Soaking them in ice water helps them to be more crisp; definitely recommend doing it πŸ™‚ Reply

  • JuliaKuz
    January 27, 2013

    im SO making this tomorrow! Thank you! Reply

    • Natasha
      natashaskitchen
      January 27, 2013

      You’re welcome. Hope you love them πŸ™‚ Reply

  • January 26, 2013

    What a great idea to put the potatoes with the spices and the olive oil in a zip lock bag, I haven’t thought of that before πŸ™‚ Reply

    • Natasha
      natashaskitchen
      January 26, 2013

      Less mess! πŸ™‚ Reply

  • Ella V.
    January 25, 2013

    Just made these and my husband loved them! Printing this recipe out to add to the ones I printed out already so I can make them again πŸ™‚ Reply

    • Natasha
      natashaskitchen
      January 25, 2013

      I love when my husband approves of new things I make! πŸ™‚ Happy you both liked the recipe. Reply

  • January 23, 2013

    made those today for boys and their friend… Thanks Reply

    • Natasha
      natashaskitchen
      January 23, 2013

      You are welcome :). Reply

  • My kids will love these! Can’t wait to make them!
    Beautiful pictures πŸ˜‰ Reply

    • Natasha
      natashaskitchen
      January 22, 2013

      Our son loves to dip them in ketchup :). Thank you Inessa. Reply

  • Cherish
    January 21, 2013

    After making these this weekend, I will never buy potato wedges from Fred Meyer or elsewhere again!! So fast and so inexpensive to make not to mention DELISH!!!!!! Oh, how am I grateful to get a daily dose of inspiration from your kitchen! Thank you!!! Reply

    • Natasha
      natashaskitchen
      January 21, 2013

      I love your comment Cherish :D. At home you can eat as mush as you want for fraction of the price. Reply

  • January 21, 2013

    I’m going to make these this week for sure. They look wonderful! Reply

    • Natasha
      natashaskitchen
      January 21, 2013

      Let me know how they turn out :). Reply

  • Katie
    January 20, 2013

    My hubby’s gonna love these! They’re on my menu for this week. Can’t wait to make them! I have about 5 of your recipes on my menu for this week πŸ˜€ . I don’t know if you know the movie Julie and Julia, but I decided to do to your recipes what Julie did to Julia’s. Try them all!(except I don’t blog about it). I wrote down the name of every recipe in a notebook so I can check them off as I make them and so far I like most of your food. (I’m not big on shrimp and I’m not the greatest baker). The only thing is you add new ones very often and I can’t keep up! I really enjoy seeing new recipes on your blog. Thanks for taking time to share them. πŸ™‚ Reply

    • Natasha
      natashaskitchen
      January 21, 2013

      You are very welcome Katie. I have seen the movie and really liked it :). I would love to have some feedback as you make them. Reply

  • Yesenia
    January 20, 2013

    Funny, how I happened to read your blog and I just so happened to make these today! they were yummy. Reply

    • Natasha
      natashaskitchen
      January 20, 2013

      Thank you Yesenia. Potatoes never go out of style :). Reply

  • Alana K
    January 19, 2013

    Mase these today they were sooooo good!!! Thank u!!!! Reply

    • Natasha
      natashaskitchen
      January 19, 2013

      You are most welcome πŸ™‚ Reply

  • Mariya F.
    January 19, 2013

    Baking these in the oven AS WE SPEAK!! πŸ™‚ Just CAN’T WAIT TO TRY THEM!!!! πŸ˜€ Reply

    • Natasha
      natashaskitchen
      January 19, 2013

      Aw, I wish I had these in the oven as we speak πŸ˜‰ Let me know what you think. Reply

      • Mariya F.
        January 19, 2013

        They turned out GREAT!! (As always your recipes do! ;)) My father-in-law happened to be over and he said these were good, which means they REALLY had to be good cuz that man is even pickier with food than my husband is! LOL πŸ˜‰ Thanks once again Natasha!! πŸ˜€ Reply

        • Natasha
          natashaskitchen
          January 19, 2013

          YES!! It’s the best feeling when parents love what we make πŸ™‚ Reply

  • Tatyana
    January 19, 2013

    Wow, what a great recipe! Reply

    • Natasha
      natashaskitchen
      January 19, 2013

      Thank you Tatyana πŸ™‚ Reply

  • Let the Baking Begin!
    January 19, 2013

    I make these potatoes, but have never done it with Parmesan. Clever πŸ˜‰
    Usually we serve these potatoes with either herring and onions or home made sourcreaut. Yum!
    Ps. Love the composition of the photos. Is this using artificial lighting source? Reply

    • Natasha
      natashaskitchen
      January 19, 2013

      Picture was taken next to the window, no artificial lighting. Reply

  • Mila
    January 18, 2013

    These looking amazing! Can’t wait to try πŸ™‚ Thanx darling!! Reply

    • Natasha
      natashaskitchen
      January 18, 2013

      Let me know how you like them after making them :). Reply

  • Anastasia Morozyuk
    January 18, 2013

    Looks amazing going to try this πŸ™‚ thank you Reply

    • Natasha
      natashaskitchen
      January 18, 2013

      You are welcome Anastasia :). Reply

  • Rita
    January 18, 2013

    OH WOW yumm!! im 13 and love using ur recipes! defenitly going to try this! i made ur vanilla cupcakes! my mom said she has never tasted such good cupcakes!! they were gone less than a hour! i have a big fat ukrainiann family πŸ™‚ thank you!!!1 Reply

    • Natasha
      natashaskitchen
      January 18, 2013

      I love reading comments like this. You are welcome Rita :). Reply

  • Katia
    January 18, 2013

    Is the second step, “Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min”, really important or can I skip it? Reply

    • Natasha
      natashaskitchen
      January 18, 2013

      According to my husband, you’ll get crispier results if you soak for 30 minutes.  Reply

      • Tawnya
        October 21, 2013

        I skipped that step and thought they were fine:) Reply

        • Cam Ragland
          January 7, 2014

          me too! Reply

  • Natasha, did they turn out crispy? I wonder if I could skip olive oil or use like a tbsp?! I tried to make yam fries twice in the oven before. One time they were not crispy, the other time they were sort of crispy with 1 tbsp of egg whites. Reply

    • Natasha
      natashaskitchen
      January 18, 2013

      Yes they were crispy; especially fresh out of the oven. I haven’t tried with yams but that would be tasty too! Reply

    • Dawn
      January 21, 2014

      I realize this is over a year old but you will not get yams to turn out as crispy as a normal potato. You would have to add cornstarch. I was on a mission to find the perfect “crispy” sweet potato fry recipe. My friend who’s a chef finally told me yams don’t have the correct type of starch that potatoes have – which is why they don’t crisp on their own. Reply

  • alana
    January 18, 2013

    wow def need to try this weekend! Thanks babe!:) Reply

    • Natasha
      natashaskitchen
      January 18, 2013

      Oh I hope you love it! πŸ™‚ Reply

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