These extra-crispy Baked Potato Wedges are quick and easy to make and come out perfect every time. Oven-baked potato wedges are great as a side, appetizer, or even as a delicious snack on their own.

These would make the perfect combo with our Smash Burgers or Chicken Sandwiches. Make this for your next game day party or summer BBQ, and you will have a happy crowd. Watch the easy video tutorial and you’ll be on your way to making the best homemade potato wedges.

Plate of crispy potato wedges served with ketchup

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Set a plate of these crispy parmesan potato wedges in front of me and I’m perfectly content to call it lunch. These are great with ketchup, or any of our Burger Sauces, Jalapeno Ranch, or creamy Avocado Ranch.

Potato Wedges Video Tutorial 

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The Secret to Crispy Potato Wedges

Have you ever given your potatoes an ice bath? Potatoes have a fair amount of starch in them which can give them a gummy texture. Soaking the potato wedges draws out the starch, making the finished product extra crispy. When you drain the water, you can visually see the potato starch that collected at the bottom of the bowl.

Another thing to help them come out crispy is making sure the wedges are laid out in an even, single layer (not overlapping) on your baking sheet.

Pro Tip: Avoid soaking your potatoes in warm water because heat activates the starch, which makes it harder to separate from the potatoes.

Up close crispy potato wedges garnished with parsley and parmesan

Ingredients

These potato wedges require simple ingredients and the perfect seasoning blend to make the potato wedges really shine:

  • Potatoes – use 4 medium russet potatoes or about 1 1/2 to 2 lbs of potatoes.
  • Salt – fine sea salt coats potatoes nicely but kosher salt would work also
  • Black pepper – freshly ground and you can add more to taste
  • Garlic powder – the best way to add garlic flavor when roasting at high temperatures so it won’t burn
  • Paprika – adds color and a hint of sweetness and nice color to the potatoes
  • Extra virgin olive oil – helps the potatoes crisp up and turn golden brown. Also important to hydrate the spices.
  • Toppings – we love adding chopped parsley and finely grated parmesan cheese over the finished wedges.
Ingredients with russet potatoes, oil, and seasonings.

The Best Potatoes for Wedges

We love the size, shape, and texture of Russet Potatoes best. Another great thing about Russets is how inexpensive they are! Some other potatoes that you can use instead of Russets are Red or Yukon Gold.

If you use Red Potatoes, you can probably skip the ice bath. They are considered waxy potatoes and not starchy so an ice bath won’t draw out much starch. The Yukon Gold could still use that soak though. They are an equal mix of starchy and waxy, so it’ll still help to draw out some starch to help with the crispiness of the potatoes.

Wedge of potato dipped into ketchup

How to Make Potato Wedges

  1. How to cut potato wedges: cut potatoes in half lengthwise then slice each half into 4-5 slices depending on the potato size. Wedges should be about 1/2″ thick. If they are cut too thick, they won’t crisp up properly.
  2. Soak potatoes: Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry thoroughly with paper towels or a tea towel.
  3. Season: Sprinkle salt, pepper, paprika, and garlic powder over potatoes and toss to combine. Drizzle with olive oil and toss to coat.
  4. Bake: Place potato wedges on a parchment or foil-lined, rimmed baking sheet, keeping them in a single layer and cut-side down. Bake at 450˚F for 20 minutes then flip and bake another 12-15 minutes until crispy and golden brown.
Step by step how to make oven-baked potato wedges

To Make Parmesan Topping

While the potatoes are roasting in the oven, prep your toppings. As soon as the potatoes are done roasting, transfer to a mixing bowl, sprinkle with parmesan cheese, and parsley, and toss to combine then serve right away.

Tossing potato fries with parmesan and parsley topping

Common Questions

How to Keep Potato Wedges from Sticking?

Line your Baking sheet with parchment paper or aluminum foil and allow the potato wedges to roast for the first 20 minutes without stirring. Once they have crisped up, they should flip easily.

Can I make these in the air fryer?

Yes! Follow our Air Fryer French Fries instructions to make air fryer potato wedges. You will need to cook half a batch at a time and add a little more time since they are thicker than fries so keep an eye on them.

Can I skip the ice water bath?

If you’re really short on time you can skip this step, but they might not be a little softer than you were hoping for (see “The secret to crispy potato wedges” above).

Plate of oven roasted potato wedges

Oven-baked Potato Wedges are so easy to make. Try our tip for putting them into ice water before baking and you’ll have the crispiest potatoes.

More Easy Appetizers

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

Natasha's Kitchen Cookbook

Crispy Baked Potato Wedges Recipe

4.99 from 184 votes
Author: Natasha Kravchuk
Baked potato wedges served with dip
These oven-baked potato wedges are easy and delicious every time. They are crispy on the outside and tender in the center. Don't skip the parmesan topping – it takes these over the top.
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes

Ingredients 

Servings: 4 people as an appetizer

Instructions

  • Preheat the oven to 450˚F. Line a rimmed baking sheet with foil or parchment paper. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 4-5 wedges, (1/2“- thick). Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then drain well and thoroughly pat dry with a tea towel or paper towels and place in a large dry mixing bowl.
  • Season potatoes with salt, paprika, pepper, and garlic powder and toss to combine. Drizzle potatoes with 1/4 cup of olive oil and toss to coat potatoes in oil.
  • Immediately place potatoes on the lined sheet in a single layer, cut-side-down, and bake at 450˚F for 20 min then flip the potatoes and bake another 12-15 minutes or until potatoes are crisp on the outside and tender inside.
  • If using the topping, transfer the hot potato wedges to a mixing bowl, sprinkle with parmesan and parsley, and toss to combine. Serve right away with your favorite dipping sauce.

Nutrition Per Serving

307kcal Calories39g Carbs6g Protein15g Fat3g Saturated Fat6mg Cholesterol253mg Sodium899mg Potassium3g Fiber1g Sugar329IU Vitamin A15mg Vitamin C100mg Calcium2mg Iron
Nutrition Facts
Crispy Baked Potato Wedges Recipe
Amount per Serving
Calories
307
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
6
mg
2
%
Sodium
 
253
mg
11
%
Potassium
 
899
mg
26
%
Carbohydrates
 
39
g
13
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
6
g
12
%
Vitamin A
 
329
IU
7
%
Vitamin C
 
15
mg
18
%
Calcium
 
100
mg
10
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Side Dish
Cuisine: American
Keyword: baked potato wedges, potato wedges
Skill Level: Easy
Cost to Make: $
Calories: 307

This recipe was first published in 2009. We updated the post in 2022 with more tips on how to make the best crisp baked potato wedges and added new photos. Here is the original recipe photo: 

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

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Eric Goodrich
    March 3, 2024

    Very easy and very good. They went well with steak. Thank you.

    Reply

    • Natasha's Kitchen
      March 3, 2024

      You’re welcome, Eric and yes! It’s a perfect combo!

      Reply

  • Aurora
    January 12, 2024

    I absolutely love these. So easy to make! Tonight they’re going to fancy up my grilled cheese and tomato soup (it’s gloomy and going to rain.)

    Reply

    • NatashasKitchen.com
      January 12, 2024

      Hi Aurora! I’m glad you’re loving the recipe. That sounds amazing!

      Reply

  • Natalia
    January 3, 2024

    Thank you for suggesting the ice water bath. I never tried this before and it made a huge difference. I used a silicone sheet instead of parchment paper. The potato wedges did not stick and browned nicely. Definitely saving this recipe!

    Reply

    • Natasha's Kitchen
      January 3, 2024

      You’re welcome. Glad that helped!

      Reply

  • Chey
    January 1, 2024

    These are delicious! I’ve made these twice so far with excellent results – a perfect recipe. I appreciate the time range you post for the last “flip over and bake” My potatoes are perfect at 13ms for the finish bake in my oven. So crispy! When all baked, we toss the potatoes with very-little melted garlic butter and then a tad of the “powdery” grated parmesan – doesn’t need much. Just a perfect bit of added flavor as we don’t typically use other condiments. Thanks so much for sharing! 🙂

    Reply

    • NatashasKitchen.com
      January 1, 2024

      You’re welcome, Chey!

      Reply

  • Carol
    November 18, 2023

    Could you use a silicone baking sheet instead of the parchment paper or foil?

    Reply

    • Natashas Kitchen
      November 18, 2023

      Hi Carol, I imagine this will work on a silicone baking sheet. I hope you love this recipe.

      Reply

  • Maren Stoy
    June 3, 2023

    I make a recipe like this all the time and an ICE BATH is a definite, especially if you are trying to remove the salt. My husband has only one kidney and I have been using this method whether I air fry the wedges or do them in the oven.

    Reply

    • NatashasKitchen.com
      June 3, 2023

      Thanks for sharing, Maren!

      Reply

  • Ed
    March 4, 2023

    Fast, easy and tastes great. Went excellent with your meatloaf recipe.
    Thanks

    Reply

    • Natashas Kitchen
      March 4, 2023

      I’m so glad you enjoyed it!

      Reply

      • Robert
        October 25, 2023

        Yes on the tips mainly…to avoid i cut off the tips of the wedge & do the exact recipe at 425 F they come out perfect !

        Reply

        • Natasha's Kitchen
          October 25, 2023

          That’s great!

          Reply

  • Suzie
    February 14, 2023

    Hi Natasha, I tried these wedeges. They had a great flavor but they ad buned spots. did exactly like the recipe said. What did do wrong? Please help. Thank you.

    Reply

    • Natashas Kitchen
      February 15, 2023

      Hi Suzie, ’ve never had that experience or feedback before so I’m not sure what could have caused it to be burned in spots besides maybe over-baking them? Nothing in the seasoning should cause them to do that. Was it possibly baked too close to the heating element or the oven runs hotter?

      Reply

  • Heather Wilson
    February 9, 2023

    If I wanted to put these in my air fryer, what temp and how long would you recommend!! I never have any luck with fries in the oven!

    Reply

  • Olga
    October 9, 2022

    Love it!! I skipped paprika because can’t tolerate it and it came out so so good!!!
    The recipe is good for daily menu and for parties as a side dish too.

    Reply

    • Natasha's Kitchen
      October 9, 2022

      Sounds good, Olga! Great to know that you enjoyed the wedges!

      Reply

  • TERESA PALENCIA
    October 4, 2022

    NATASHA I LOVE HOW YOU COOK , PLEASE HELP ME I WANT TO PREPARE THIS POTATO ONE DAY BEFORE
    CAN I REFRIGERATE AND
    BAKE AGAIN FOR 5 MINUTES?

    Reply

    • Natashas Kitchen
      October 4, 2022

      Hi Teresa, They are best fresh. I think they would still taste good if made ahead, but they will get softer if you put them in a container. You can reheat them lightly on a dry skillet. 🙂

      Reply

  • Alan LeMaster
    September 25, 2022

    Love this recipe but my wedges are perfect in the middle, but not crispy on the outside. What am I doing wrong? Using my oven on convection baking and still not crispy.

    Reply

    • NatashasKitchen.com
      September 26, 2022

      Hi Alan, have you ever given your potatoes an ice bath? This step draws out the starch, making the finished product extra crispy. Make sure the wedges are laid out in an even, single layer (not overlapping) on your baking sheet, and be sure to flip them after 20 mins. You may need to add some additional time if they are still too soft. Every oven is different and it’s helpful to use an internal oven thermometer to make sure your oven is fully preheated and at the right temperature. I hope that helps.

      Reply

  • Venessa
    September 18, 2022

    YUMMY!! Thank you for the recipe, Natasha. Made it 2 times already, and my family loves it!

    Reply

    • Natasha's Kitchen
      September 18, 2022

      Yay, that’s awesome! Thanks for the great feedback.

      Reply

  • Suzanne
    July 21, 2022

    These are the best potato wedges ever!!! I’ve never been big fan of the “Wedge” but these are crispy, flavorful and my new favorite. We’ve had them twice this week! Now I want to experiment with dipping sauces. Thanks for the recipe.

    Reply

    • NatashasKitchen.com
      July 21, 2022

      So glad you enjoyed this recipe, Suzanne! Thank you for the wonderful review.

      Reply

  • Tina
    July 21, 2022

    Amazing!!! My whole family absolutely loved these potato wedges!

    Reply

    • NatashasKitchen.com
      July 21, 2022

      So glad you enjoyed this recipe! Thank you for the review.

      Reply

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