Crispy Baked Potato Wedges (VIDEO)
These extra-crispy Baked Potato Wedges are quick and easy to make and come out perfect every time. Oven-baked potato wedges are great as a side, appetizer, or even as a delicious snack on their own.
These would make the perfect combo with our Smash Burgers or Chicken Sandwiches. Make this for your next game day party or summer BBQ, and you will have a happy crowd. Watch the easy video tutorial and you’ll be on your way to making the best homemade potato wedges.
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Set a plate of these crispy parmesan potato wedges in front of me and I’m perfectly content to call it lunch. These are great with ketchup, or any of our Burger Sauces, Jalapeno Ranch, or creamy Avocado Ranch.
Potato Wedges Video Tutorial
I hope this Oven-Baked Potato Wedges recipe becomes a new favorite for you. If you enjoyed this video, please subscribe to our Youtube Channel (click the bell icon to be notified when we post a new video).
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.
These potato wedges require simple ingredients and the perfect seasoning blend to make the potato wedges really shine:
- Potatoes – use 4 medium russet potatoes or about 1 1/2 to 2 lbs of potatoes.
- Salt – fine sea salt coats potatoes nicely but kosher salt would work also
- Black pepper – freshly ground and you can add more to taste
- Garlic powder – the best way to add garlic flavor when roasting at high temperatures so it won’t burn
- Paprika – adds color and a hint of sweetness and nice color to the potatoes
- Extra virgin olive oil – helps the potatoes crisp up and turn golden brown. Also important to hydrate the spices.
- Toppings – we love adding chopped parsley and finely grated parmesan cheese over the finished wedges.
The Best Potatoes for Wedges
We love the size, shape, and texture of Russet Potatoes best. Another great thing about Russets is how inexpensive they are! Some other potatoes that you can use instead of Russets are Red or Yukon Gold.
If you use Red Potatoes, you can probably skip the ice bath. They are considered waxy potatoes and not starchy so an ice bath won’t draw out much starch. The Yukon Gold could still use that soak though. They are an equal mix of starchy and waxy, so it’ll still help to draw out some starch to help with the crispiness of the potatoes.
How to Make Potato Wedges
- How to cut potato wedges: cut potatoes in half lengthwise then slice each half into 4-5 slices depending on the potato size. Wedges should be about 1/2″ thick. If they are cut too thick, they won’t crisp up properly.
- Soak potatoes: Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry thoroughly with paper towels or a tea towel.
- Season: Sprinkle salt, pepper, paprika, and garlic powder over potatoes and toss to combine. Drizzle with olive oil and toss to coat.
- Bake: Place potato wedges on a parchment or foil-lined, rimmed baking sheet, keeping them in a single layer and cut-side down. Bake at 450˚F for 20 minutes then flip and bake another 12-15 minutes until crispy and golden brown.
To Make Parmesan Topping
While the potatoes are roasting in the oven, prep your toppings. As soon as the potatoes are done roasting, transfer to a mixing bowl, sprinkle with parmesan cheese, and parsley, and toss to combine then serve right away.
Line your Baking sheet with parchment paper or aluminum foil and allow the potato wedges to roast for the first 20 minutes without stirring. Once they have crisped up, they should flip easily.
Yes! Follow our Air Fryer French Fries instructions to make air fryer potato wedges. You will need to cook half a batch at a time and add a little more time since they are thicker than fries so keep an eye on them.
If you’re really short on time you can skip this step, but they might not be a little softer than you were hoping for (see “The secret to crispy potato wedges” above).
Oven-baked Potato Wedges are so easy to make. Try our tip for putting them into ice water before baking and you’ll have the crispiest potatoes.
More Easy Appetizers
If you’re looking for crowd-pleasing party appetizers that are finger-licking good, you’ll love these:
- Air Fryer Chicken Wings – extra crispy!
- Spinach and Artichoke Dip – a party favorite
- Guacamole – a staple all summer long
- Pico de gallo – with a great authentic taste
- Cheese Ball – shape this as a football and you’re set for the big game!
- Jalapeno Poppers– stuffed with bacon
Crispy Baked Potato Wedges Recipe
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.
- 4 medium russet potatoes, (1 1/2 to 2 lbs) scrubbed and rinsed
- 1/4 cup extra virgin olive oil
- 1/2 tsp fine sea salt , or kosher salt
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 Tbsp parsley, finely chopped
- 1/4 cup parmesan cheese, grated
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.
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:
Fast, easy and tastes great. Went excellent with your meatloaf recipe.
I’m so glad you enjoyed it!
Hi Natasha, I tried these wedeges. They had a great flavor but they ad buned spots. did exactly like the recipe said. What did do wrong? Please help. Thank you.
Hi Suzie, ’ve never had that experience or feedback before so I’m not sure what could have caused it to be burned in spots besides maybe over-baking them? Nothing in the seasoning should cause them to do that. Was it possibly baked too close to the heating element or the oven runs hotter?
If I wanted to put these in my air fryer, what temp and how long would you recommend!! I never have any luck with fries in the oven!
Hi Heather! You can reference my air fryer french fry recipe HERE. 🙂
Love it!! I skipped paprika because can’t tolerate it and it came out so so good!!!
The recipe is good for daily menu and for parties as a side dish too.
Sounds good, Olga! Great to know that you enjoyed the wedges!
NATASHA I LOVE HOW YOU COOK , PLEASE HELP ME I WANT TO PREPARE THIS POTATO ONE DAY BEFORE
CAN I REFRIGERATE AND
BAKE AGAIN FOR 5 MINUTES?
Hi Teresa, They are best fresh. I think they would still taste good if made ahead, but they will get softer if you put them in a container. You can reheat them lightly on a dry skillet. 🙂
Love this recipe but my wedges are perfect in the middle, but not crispy on the outside. What am I doing wrong? Using my oven on convection baking and still not crispy.
Hi Alan, have you ever given your potatoes an ice bath? This step draws out the starch, making the finished product extra crispy. Make sure the wedges are laid out in an even, single layer (not overlapping) on your baking sheet, and be sure to flip them after 20 mins. You may need to add some additional time if they are still too soft. Every oven is different and it’s helpful to use an internal oven thermometer to make sure your oven is fully preheated and at the right temperature. I hope that helps.
YUMMY!! Thank you for the recipe, Natasha. Made it 2 times already, and my family loves it!
Yay, that’s awesome! Thanks for the great feedback.
These are the best potato wedges ever!!! I’ve never been big fan of the “Wedge” but these are crispy, flavorful and my new favorite. We’ve had them twice this week! Now I want to experiment with dipping sauces. Thanks for the recipe.
So glad you enjoyed this recipe, Suzanne! Thank you for the wonderful review.
Amazing!!! My whole family absolutely loved these potato wedges!
So glad you enjoyed this recipe! Thank you for the review.
Hi Natasha from Ireland :). I made these last week for my nephew and they were delicious…huge hit with everybody. Of course he had me put them in a casserole afterwards and layer them with melted cheese and bacon bits and chives. I made two huge pans of them and there were none leftover. Thank you for all your delicious recipes
Great to hear that the recipe was a huge hit! Thanks a lot for sharing that with us.
So good! And I even forgot to put on the parmesan! Next time I won’t! 🙂
That’s wonderful, Kathy! Thank you for the review.
Every recipe I try turns out great! Even my husband knows that if it’s one of Natasha’s recipes, it’s going to be good! PLEASE PLEASE PLEASE do a recipe book!!
Thanks so much for your good comments and feedback. The cookbook is now a work in progress and might be available in the Fall of 2023 but we don’t have a specific publish date yet. I will keep everyone posted as we get closer!
The best!!! These came out so good, it was hard not to eat them all myself!
So glad you enjoyed it!
Best baked wedges ever! I’ve been making these for a couple of months now. Perfect every time! Thank you for sharing.
Wonderful to hear! Thank you for the review, Diana.
Love you Natasha and your recipes. We have a lot of similar values and I appreciate your heart and kindness. I have become a better cook and mor interested in cooking because of you. I pray for huge success for you in your business and God favour in your personal live. Keep on keeping on.
Hi Gail! Thank you so very much for the kind words. God bless you.
These are seriously the best!! With that sprinkle of parsley & cheese, they are addicting!
A must-have! Thank you for your awesome review, Kristyn!
My picky daughter doesn’t like the skin of the potato. Would this recipe work well if I peeled the potatoes first?
Hi Janice, yes, that should be fine.
You may want to edit your recipe: “Let them stand for 30 min then drain weel…”
She did say to wipe well with a towel or paper towel. So, draining them would be done before that and would go without saying.
Quick, simple and easy to make! And definitely enjoyed by everyone.
Love it! Thanks for the good comments and feedback, Michelle. We appreciate the review!
Could you make these ahead of time? Going to party and want to make the day before
Hi Sherry, these are the best fresh, if I had to make it ahead it would be the prep ahead only. I would 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.
These potatoes are amazing! So easy and delicious. My 6 year old son says you should call them “5 Star Potatoes”!
Wow, that just made me smile. Thanks to you both for your good comments and feedback, we appreciate it!
Thank you for being one of my favorite pandemic chefs. I’ve made so many of your dishes over and over. This is one of my favorites! Your awesome!
Thank you for your kind words and appreciation, Kai. It means a lot to us!
Could you just mix the spices with the oil and stir the potatoes in the mixture to coat?
First time to try your twist of tossing the hot potatoes with grated parmesan and parsley the cheese stich to wedges and made it taste 😋 loved that addition made it to next level
I’m so glad you enjoyed it!
Thank you, my family enjoys this recipe often. Please DO NOT USE PARCHMENT PAPER instead of aluminum foil as I read in one review. PARCHMENT PAPER IS OVEN SAFE UP TO 425 DEGREES.
Hi Natasha, I can’t wait to try this recipe! Quick question: can I use regular salt than sea salt? Thank you and have a nice day!
Hi Jayaa, we prefer it with sea salt but regular will work as well.
This recipe looks delicious and I can’t wait to try it out. How many people will this recipe feed? I’m feeding a family of four adults.
Thanks for all the great recipes!
Hi Lynn, The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” I hope that helps!
Just made these, yummy!
I’m so glad you enjoyed it!
I am planning on making these with your cheeseburger sliders. The oven temperatures differ. Any idea how long these would take at same temperature as the cheeseburger sliders (350 degrees)?
Hi Vicki, I have always baked them separately but you would probably want to keep them in longer and remove the sliders earlier.
I would Love to have a cookbook???
Hi Ruby! Thank you for inquiring. We do not have a book at this time but stay tuned! We have something in the works.
A delicious recipe. Loved it. I added a little bit more stuff to it But your is simply amazing. Thank you!
I’m glad to hear that, Isabelle. Thanks for sharing!
I made these tonight to go with the pan seared steaks. I used red potatoes and put parchment paper on my pan. They turned out yummy! My daughter said they were better than the potatoes at our favorite high end steak house!
That’s just awesome! Thank you for sharing your wonderful review, Jeannie!
I am making 3 of your recipes right now. Cheese burger sliders, Southwestern Hot Chicken dip, and working on my wedges now. Can’t stay out of the chicken dip for real.
That’s so awesome! Those are some of our favorites!
This recipe needs updating. The instructions are horrible. It never says when to cut them. And seeing how other people have mentioned it in comments and it still hasn’t been fixed, that is very disappointing. I love your recipes, but wasted ink printing this one!
Hi Kate, I updated the print-friendly to specify the cutting step. I had it higher up on the post but didn’t realize it was not in the print-frienldy. Sorry about that. I hope you love the baked potato wedges recipe.
I am making these tonight, but after reading the recipe I was wondering when to cut the potatoes into wedges, before or after ice bath? I couldn’t find where it says to cut them. Thank you.
Hi Amber, cut the potatoes before the ice bath. The ice bath removes the starch and helps them to be more crispy when baked.
I paired the oven baked potato wedges with your cheeseburger sliders. What a great combination for a quick & easy meal. Just added a fruit salad to the meal. I used parchment paper to line the pan, no sticking & nice & crispy. I missed a step & accidentally baked them with the shredded cheese and dried parsley. Oops! But they were simply awesome!
I’m so glad you enjoyed it! Thank you for sharing that with me Nedra!
I have been following all your cooking recipes and so far no failure, I am wondering if we want more garlic, like those garlic fries, what would you recommend.
Hi Eva, I bet that could work! If you experiment please let me know how you like that.
I made these (except for forgetting the ice bath) and followed the directions exactly.
The potatoes stuck to my folil lined pan and almost half of them were broken when I served them. The cheese did not stick on them when I put them in the bowl as soon as they came out of the oven, and the taste was lacking. I will try again and see if the ice bath will help reduce these problems.
Hi Linda, potatoes can stick badly to foil and if you lose a big portion of the seasoned potato on the foil, the seasoning will also be stuck onto the foil. I highly recommend using a non-stick surface like parchment paper.
The recipe says to line the baking sheet with foil. You may want to change the recipe to state parchment paper instead. I plan to try this recipe later this week!
You’re right, Jeannie. We recommend parchment paper, but we have this not in the recipe: “line your baking sheet with parchment paper or aluminum foil” if you don’t have parchment paper on hand, the foil is an option. We have found parchment paper works better. Thank you for pointing that out.
for making and trying all the delicious looking recipes you sure look like you manage your weight quite well
Thank you for that compliment! I’m glad you’re enjoying our recipes!
Your nutritional info does not give portion size which makes it useless
Hi Kathy, we have the number of servings towards the top of the recipe card and the nutrition label is to give you an estimate per serving.
the best, kind of guilt free, easy to make, delish, and ……………….
You’re welcome! I’m glad you enjoyed that.
Hi Natasha, can I substitute this with sweet potatoes? I’m wondering if it would still taste good with using same method of baking and using same spices.. thank you
Hi Katie, 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!
Natasha, I want to make these for an Out-of-the-Cold carry out dinner for needy folks and expect to serve around 75 people. Two questions: 1) Should I plan on about 1 medium/large potato per person, and 2) I will be using t large commercial ovens to bake them, Do you think that will work if I use oversized baking sheets?
Hi Sharon, that sounds about right for portions and large baking sheets will be fine, just make sure not to overcrowd the pans so they can get crispy.
Thanks so much, Natasha. I’ll let you know how they turn out, but with parsley and parmesan cheese, how could it go wrong! LOL
The potato wedges turned out perfectly and were a big hit. We lined the pans with heavy duty foil and clean up was a snap. The biggest challenge was to keep the other helpers from “taste-testing” them! I sent several people to your website for the recipe.
That is awesome. Thank you for your recommendation, Sharon. We appreciate it and we are so glad that you loved the wedges!
the potato wedges look delicious. i want to try them. do you think i could cook them in our air fryer rather than an oven?
Hi Cindy, I haven’t tested that in an air-fryer to advise but someone else commented that they used an air fryer and it was great! If you experiment I would love to know how you liked that.
If preparing these to give to someone else (so they’ll be traveling) is it best to fully cook then package or send all ingredients post-ice bath and have recipient cook it themselves?
Hi G, I would fully cook otherwise the potatoes may brown being out of water for a while.
Hi: Love the Potato Wedges they are wonderful, everyone loved them. Thank you for all of your special recipe’s.
I’m so glad you enjoyed it!
Natasha, I love your recipes and videos. So many good easy choices. Thank you so much!
Thank for that wonderful compliment and comment! You’re so nice!
How long and at what temperature would you do the potato wedges in an air fryer?
Hi Teresa, I haven’t tested that in an air-fryer to advise. If you experiment I would love to know how you liked that.
I tried it tonight in my Cuisinart air fryer. I did 400 degrees for 20 minutes. They were delicious. The family loved them. Thanks for all of your recipes.
Thank you so much for sharing that with us! I’m so glad you gave it a go! I need to try it too!
We have been making very similar dish with gold potatoes but without the spices (except salt/pepper) and using duck fat instead of the olive oil. It is worth the fuss to get and use duck fat.
Thank you for that great review, Jerry! I’m so glad you enjoyed this recipe.
Absolutely delicious and super easy to make. I’ve never heard my husband say “I love you” so many times while eating fries lol. Hilarious. Thank you for another fabulous recipe, Natasha.
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!
Love your website. Made your potato wedges, it came out great. It was very tasty too.
Thank you for your good feedback, Carl. I am glad to hear that it was a success!
I need a dill dip recipe please.
Hi Kathy. Have you already seen my Spinach Artichoke Dip Recipe? I’ll try to do a dill dip recipe and add this to my list
I would like to try these but I really do not like the taste of olive oil. It is in so many recipes. Do you have a suggestion for an alternative?
Hi Ruth, 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. One reader shared they used grape seed oil and loved it.
yum! these are fantastic!
I’m so glad you enjoyed that, Rachael!
I love potato wedges! This recipe looks amazing. I will have to try it sometime. Thanks!
You’re welcome, Matt! I hope you love this recipe.
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!
That is the best when kids love what we moms make. That’s so great!
These turned out so crispy and perfect. LOVE the flavor!
That’s just awesome!! Thank you for sharing your wonderful review, Aimee!
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.
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.
thank you for giving me wonderful information
I hope you enjoy this recipe.
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!
You’re welcome! I’m so happy you enjoyed it, Pat!
Making them again tonight for dinner…they are delicious, as are all your recipes!! Keep them coming..I am always eager to try them….
Sounds like you found a new favorite, Jackie! Stay tuned, we film each week!
Easy and delicious, thank you!
You’re welcome! I’m so happy you enjoyed it, Gabi!
OOPS. 5 stars
Thank you Mike!
I’m so happy you enjoyed that!
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.
I’m so happy you enjoyed our recipe Terry! Thank you for sharing those changes with us!
Can I make them ahead? Put them in a cold water around 11 for a half an hour and then in an oven around 2?
Hi Ana, yes that will work fine, just make sure to thoroughly pat dry before baking.
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.
“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.” If you don’t want to use oil, foil or parchment paper, you could try using a silicone or other reusable non stick mat. However, even those would end up in a landfill eventually.
Just wondering if you can freeze the oven baked potato wedges and if you can, when it’s best to do it?
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!
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.
That sounds delicious! I’m so happy you enjoyed that.
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?
Hi Sherry, yes that was the reason for dried garlic – it doesn’t burn as easily under high heat.
Hi Natasha, in the video you used aluminum foil, but in pictures parchment paper..what is the best to use?
Hi Nat, Parchment paper is recommended since it is non stick. You can use either or. 🙂
Made these tonight with fried catfish. They were perfect and so easy to make. Thank you for sharing your recipe.
You’re so welcome Dana!
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
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!
I see on the recipe it says to line the pan with foil but the picture shows parchment paper. Assuming you meant parchment paper?
Parchment paper is recommended since it is non stick. You can use either or. Thank you Kate.
Why do the fries need to soak in cold water?
Hi Joe, the ice water helps remove some of the starch from the potatoes and makes the skin more crisp.
Interesting! Thank you for the explanation!
Made these tonight for my family and friends. They were a big hit! Thanks
I’m so happy to hear that! Thank you for sharing your great review!
What do I do if I don’t have any garlic powder on hand? Can I use garlic salt?
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.
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. ☺
I’m glad you enjoy the recipe! Thanks for sharing your great review and helpful tip…I’m gonna try that myself! 🙂
Hats off to the cameraman also 😀 so excellent pics for sure.. Love you guys..
Thanks so much for the compliment! 🙂
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
I agree! I’m glad you enjoy the recipe Andrew, thanks for sharing!
I cooked it a few times. It’s delisious and looks good. Besides, it is so easy to cook. Thanks for recipe.
You’re welcome Anna! I’m glad you enjoy the recipe! Thanks for sharing your great review!
These are “make me want to cry” good. Every bite is crispy and delicious; my husband and kids approved wholeheartedly!
LOL! I’m happy to hear how much your family enjoys the recipe! Thanks for sharing your wonderful review!
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.
You’re welcome Ann Marie! I’m glad you enjoy the recipe! Thanks for sharing 🙂
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.
I’m so glad you enjoyed it! 🙂
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.
I’m so glad you like the recipe…even without the best parts! Thanks for following and sharing your great review Daniel! 🙂
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.
I’m glad you enjoy the recipe Isabel! Thanks for sharing 😀
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.
That’s great to hear Mary! Thanks for following and sharing your wonderful review! 😀
I cooked it a few times. It’s delisious and looks good. Besides, it is so easy to cook. Thanks for recipe.
Awesome recipe! My folks loved it !! will definitely be making this again! Thanks for sharing 🙂
You’re welcome! I’m glad everyone enjoyed the recipe so much! Thanks for sharing 🙂
These look so good, I thought of trying them tonight but don'[t have any russet potatoes. Will red ones work?
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 🙂
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 🙂
You’re welcome Caitie! Thanks for sharing 🙂
My potatoes didn’t come out crispy at all. What did I do wrong?
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!
The only thing I can think of is the potato wedges were crowded in the pan. Thank you for your reply.
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!
This is THE BEST kind of review! Thank you for sharing Mavis! 🙂
Do you have a nutrition value for this? Like carb content for example or sodium content.
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).
I made these and trust me it got over in no time!!! Just love it!
That is fantastic! Thank you for your wonderful review 🙂
These look awesome! Do you think this recipe will work with sweet potatoes?
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!
Yummmm so so good. Making them 3rd time tonight:)
Zory, thank you for the nice review 😀. Looks like you found a new favorite!
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.
Thank you Rosa, I’m so happy to hear that you family loves them 😁.
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.
Hi Jenni, The ice water helps remove some of the starch from the potatoes and makes the skin more crisp.
Seriously the best potatoes ever! Already made them twice this week for family dinner.
I’m so glad you enjoyed the recipe 🙂
Thank you for the awesome review! 🙂
If I cut the potatoes like french fries, would I have to change the amount of ingredients? Or would they cook fine?
Hi Ellie, I think that would work fine but they will bake faster being cut smaller, so test for doneness a little earlier.
Loved the recipe, specially I never use to sprinkle parmesan cheese. Sprinkling cheese really lifts the flavor.
Thank you for sharing your nice review, I’m glad you loved the recipe 😁.
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. 🙂
Clara, welcome to the site 😀. I’m so happy you enjoyed the recipe. I hope that you’ll find many more favorites here.
This potatoes are the best!!! My 18 year old brother got a hold of this recipe and now it’s his go-to food!!
That’s just awesome! I’m so happy to hear it has become a favorite! 🙂
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!
That is really an awesome tip! Thank you for sharing. 🙂 I was raised frugal and I always will be. I love your idea!
mmmm….these look so crunchy and awesome!
Thank you, they taste as good as they look 😀.
Thank you Marie 🙂
Can these be frozen or reheated?
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.
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!
Thank you for such a nice review and you are welcome 😁.
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?
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.
The flash point of paper is 451 degrees, so I’d say that it’s really quite risky.
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;)
Thank yo Liliya for the nice review and your compliment 😀.
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!
I hope you love it and I hope it satisfies your fry craving 🙂
Do we have to flip them half way through cooking time
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.
Can you use canola oil instead of Olive oil?
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. 🙂
Thanks cant wait to make these they sound delicious 🙂
I hope you LOVE them! 🙂
What does the ice cubes do to the potatoes
They help to remove the starch and the potatoes are crisper after baking.
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?
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.
Thank you so much!
These were so simple to make and tasted delicious.
I’m so glad you enjoyed them! Thanks Sallie 🙂
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!
Thank you for such a nice review on the recipe. We just made them this week as well to go along with burgers 😀 .
This will be great for my party. Yummy!
Great choice! Have a great party!
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?
Lori, I keep them in water to make them more crispy and remove the starch :).
Wow! What a nice change from fried potatoes, or just regular baked potatoes! Love the seasoning! Thanks!
Thank you! 🙂 I’m so happy you enjoyed the recipe 🙂
Can I use red potatoes?
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.
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.
Cheese is always a good idea! 🙂
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?
We usually eat them as an appetizer, but they would work well as a side dish. Are you thinking beef, chicken, salmon or shrimp?
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.
Nicole, thank for the great review, I’m so happy to hear that it was a success :).
I think you have some great recipes on your site, I’ve enjoyed every one of them off of my facebook
Thank you Sandra, I’m honored :).
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 🙂
Arpita, thank you for a great review and you are welcome :).
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…
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 :).
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?
Hi Natasha, what does the ice water do. And, how does the cheese and parsley stick on to the potatoes.Thanks!!♡♡
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 🙂
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:)))
Hi Stella, I am so happy to hear that you’re enjoying the recipes. Thank you so much for your kind and encouraging comment 🙂
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
That’s awesome! And thank you so much for sharing your tip about the potatoes. 🙂
What exactly is fry sauce? I am about to make these right now they look DIVINE!!!!!
Oh yes, its just a mixture of mayo and ketchup used for dipping fries (about equal parts of each or to taste) 🙂
Trying these for dinner tonight! they are in the oven right now and smell amazing 😀
Mmmmmm enjoy them! 🙂
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!
I’m so happy to hear that! Thank you for sharing your awesome review with me. 🙂
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
Great review Marina, thank you :). You might have to make them again soon, just have the camera ready :D.
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.
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. 🙂
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.
I’m so happy you loved the recipe! 🙂 I guess my hubby deserves all the credit for providing those great tips :). Thanks Natasha!
OMG ! This was delicious … made it into a loaf … a keeper for the family and for company !!
That’s sounds so interesting. How did you made it in to a loaf?
I don’t have parchment paper?? Will they still be ok without it?
One of my readers reported good results on foil and said it didn’t stick. 🙂