These extra-crispy Baked Potato Wedges are quick and easy to make and come out perfect every time. Oven-baked potato wedges are great as a side, appetizer, or even as a delicious snack on their own.
These would make the perfect combo with our Smash Burgers or Chicken Sandwiches. Make this for your next game day party or summer BBQ, and you will have a happy crowd. Watch the easy video tutorial and you’ll be on your way to making the best homemade potato wedges.
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Set a plate of these crispy parmesan potato wedges in front of me and I’m perfectly content to call it lunch. These are great with ketchup, or any of our Burger Sauces, Jalapeno Ranch, or creamy Avocado Ranch.
Potato Wedges Video Tutorial
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The Secret to Crispy Potato Wedges
Have you ever given your potatoes an ice bath? Potatoes have a fair amount of starch in them which can give them a gummy texture. Soaking the potato wedges draws out the starch, making the finished product extra crispy. When you drain the water, you can visually see the potato starch that collected at the bottom of the bowl.
Another thing to help them come out crispy is making sure the wedges are laid out in an even, single layer (not overlapping) on your baking sheet.
Pro Tip: Avoid soaking your potatoes in warm water because heat activates the starch, which makes it harder to separate from the potatoes.
Ingredients
These potato wedges require simple ingredients and the perfect seasoning blend to make the potato wedges really shine:
- Potatoes – use 4 medium russet potatoes or about 1 1/2 to 2 lbs of potatoes.
- Salt – fine sea salt coats potatoes nicely but kosher salt would work also
- Black pepper – freshly ground and you can add more to taste
- Garlic powder – the best way to add garlic flavor when roasting at high temperatures so it won’t burn
- Paprika – adds color and a hint of sweetness and nice color to the potatoes
- Extra virgin olive oil – helps the potatoes crisp up and turn golden brown. Also important to hydrate the spices.
- Toppings – we love adding chopped parsley and finely grated parmesan cheese over the finished wedges.
The Best Potatoes for Wedges
We love the size, shape, and texture of Russet Potatoes best. Another great thing about Russets is how inexpensive they are! Some other potatoes that you can use instead of Russets are Red or Yukon Gold.
If you use Red Potatoes, you can probably skip the ice bath. They are considered waxy potatoes and not starchy so an ice bath won’t draw out much starch. The Yukon Gold could still use that soak though. They are an equal mix of starchy and waxy, so it’ll still help to draw out some starch to help with the crispiness of the potatoes.
How to Make Potato Wedges
- How to cut potato wedges: cut potatoes in half lengthwise then slice each half into 4-5 slices depending on the potato size. Wedges should be about 1/2″ thick. If they are cut too thick, they won’t crisp up properly.
- Soak potatoes: Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry thoroughly with paper towels or a tea towel.
- Season: Sprinkle salt, pepper, paprika, and garlic powder over potatoes and toss to combine. Drizzle with olive oil and toss to coat.
- Bake: Place potato wedges on a parchment or foil-lined, rimmed baking sheet, keeping them in a single layer and cut-side down. Bake at 450˚F for 20 minutes then flip and bake another 12-15 minutes until crispy and golden brown.
To Make Parmesan Topping
While the potatoes are roasting in the oven, prep your toppings. As soon as the potatoes are done roasting, transfer to a mixing bowl, sprinkle with parmesan cheese, and parsley, and toss to combine then serve right away.
Common Questions
Line your Baking sheet with parchment paper or aluminum foil and allow the potato wedges to roast for the first 20 minutes without stirring. Once they have crisped up, they should flip easily.
Yes! Follow our Air Fryer French Fries instructions to make air fryer potato wedges. You will need to cook half a batch at a time and add a little more time since they are thicker than fries so keep an eye on them.
If you’re really short on time you can skip this step, but they might not be a little softer than you were hoping for (see “The secret to crispy potato wedges” above).
Oven-baked Potato Wedges are so easy to make. Try our tip for putting them into ice water before baking and you’ll have the crispiest potatoes.
More Easy Appetizers
If you’re looking for crowd-pleasing party appetizers that are finger-licking good, you’ll love these:
- Air Fryer Chicken Wings – extra crispy!
- Spinach and Artichoke Dip – a party favorite
- Guacamole – a staple all summer long
- Pico de gallo – with a great authentic taste
- Cheese Ball – shape this as a football and you’re set for the big game!
- Jalapeno Poppers– stuffed with bacon
Crispy Baked Potato Wedges Recipe
Ingredients
- 4 medium russet potatoes, (1 1/2 to 2 lbs) scrubbed and rinsed
- 1/4 cup extra virgin olive oil
- 1/2 tsp fine sea salt , or kosher salt
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 Tbsp parsley, finely chopped
- 1/4 cup parmesan cheese, grated
Instructions
- Preheat the oven to 450˚F. Line a rimmed baking sheet with foil or parchment paper. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 4-5 wedges, (1/2“- thick). Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then drain well and thoroughly pat dry with a tea towel or paper towels and place in a large dry mixing bowl.
- Season potatoes with salt, paprika, pepper, and garlic powder and toss to combine. Drizzle potatoes with 1/4 cup of olive oil and toss to coat potatoes in oil.
- Immediately place potatoes on the lined sheet in a single layer, cut-side-down, and bake at 450˚F for 20 min then flip the potatoes and bake another 12-15 minutes or until potatoes are crisp on the outside and tender inside.
- If using the topping, transfer the hot potato wedges to a mixing bowl, sprinkle with parmesan and parsley, and toss to combine. Serve right away with your favorite dipping sauce.
Nutrition Per Serving
Filed Under
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:
I am Not a potato eater but made these last night and they were excellent. There wasn’t a single one left!
That’s so great to hear, Nancy! I’m happy you loved it.
These are the best!! I always add a little bit of cayenne to it and it comes out great. It’s also great if you have leftover chili and pour it over them
I’m so glad you enjoyed it, Mark! That’s so great!
Good recipe as usual.i did not have the cheese but we love potatoes and did not miss it. Better and cheaper than store brought fries. Will be making again. Tried about 4 recipes all of them a hit.
That makes me so happy to hear. Thank you!
Made these last night – delicious and easy! I did mine about 25 minutes at 425 on the middle rack, flipped and they weren’t quite done so moved to the top rack for another 10, flipped and did another 5. Crispy and yummy! Forgot the Parmesan but still so good.
These were delicious! I’ve always been wary of homemade potato wedges because I didn’t believe they would get crispy enough ~ but boy did this recipe prove me wrong! Followed the recipe to a tee and they came out perfect. Crispy on the outside, soft on the inside, and very flavorful. Can’t wait to make them again. Thank you!
“Wow, this roasted potatoes recipe is absolutely delicious! The potatoes came out perfectly crispy on the outside and tender on the inside. I love how simple yet flavorful the ingredients are—definitely a go-to side dish for any meal. I added a touch of garlic and rosemary for extra flavor, and it made the potatoes even more aromatic. Can’t wait to make these again! Highly recommend trying this recipe if you’re craving a comforting, easy-to-make dish. Thanks for sharing!”
Good spice blend, but didn’t get crispy after nearly going OVER the time recommended. Followed the entire recipe, drying the potatoes, and using LESS oil than stated, because they were drowning in the sheet. 2 tablespoons is enough for 4 average sized potatoes. Still tasty, just flaccid.
Hi Rodney, thanks for sharing your feedback. Sometimes if the potato wedges are cut thicker, it will take longer to bake and the moisture from the potatoes will soften them. Also, make sure to do the ice water soak which helps remove some of the starch and crisp up the potatoes.
Theses were the bomb!! Absolutely delicious,even my picky teenager raved about them..Thank you for the recipe.
Irresistibly delicious! I cheated and didn’t rinse and dry. I’m sure they would have come out even crispier.
I made these and they were PERFECT the very first time. I was surprised. I made zero tweaks to her recipe, and the top with the ice and water disk at the beginning proved to be the right advice ✅ Honestly? Natasha has become my first stop when looking for recipes! EVERYTHING is good!
How far ahead can these be prepped?? After they are soaked in the cold water bath and dried can they be finished with the olive oil and baked a couple of hours later??
Fully baked potato wedges can be made ahead and stored in the refrigerator for up to 3-4 days. You can reheat them in the oven at 400°F (200°C) for about 10 minutes to regain their crispiness. You can also use an air fryer if you have one!
This one is def a nice combo with steaks! Thank u so much!
These were awesome! Perfectly seasoned and cooked to perfection! Crispy on the outside with the consistency of a baked potato on the inside. Easy cleanup also which is a bonus.
Thank you for your great comments and feedback!
Im 14 and I absolutely love cooking and this recipe is pretty frickin delicious with chilli and I never knew about soaking potatoes in ice water its much better that way thanks Natasha!
You’re very welcome, Lia!