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 Ranch Dip.
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:
Will they taste different if I don’t leave them in ice?
Soaking them in ice water helps them to be more crisp; definitely recommend doing it 🙂
im SO making this tomorrow! Thank you!
You’re welcome. Hope you love them 🙂
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 🙂
Less mess! 🙂
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 🙂
I love when my husband approves of new things I make! 🙂 Happy you both liked the recipe.
made those today for boys and their friend… Thanks
You are welcome :).
My kids will love these! Can’t wait to make them!
Beautiful pictures 😉
Our son loves to dip them in ketchup :). Thank you Inessa.
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!!!
I love your comment Cherish :D. At home you can eat as mush as you want for fraction of the price.
I’m going to make these this week for sure. They look wonderful!
Let me know how they turn out :).
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 😀 . 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. 🙂
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.
Funny, how I happened to read your blog and I just so happened to make these today! they were yummy.
Thank you Yesenia. Potatoes never go out of style :).
Mase these today they were sooooo good!!! Thank u!!!!
You are most welcome 🙂
Baking these in the oven AS WE SPEAK!! 🙂 Just CAN’T WAIT TO TRY THEM!!!! 😀
Aw, I wish I had these in the oven as we speak 😉 Let me know what you think.
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 😉 Thanks once again Natasha!! 😀
YES!! It’s the best feeling when parents love what we make 🙂
Wow, what a great recipe!
Thank you Tatyana 🙂
I make these potatoes, but have never done it with Parmesan. Clever 😉
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?
Picture was taken next to the window, no artificial lighting.
These looking amazing! Can’t wait to try 🙂 Thanx darling!!
Let me know how you like them after making them :).
Looks amazing going to try this 🙂 thank you
You are welcome Anastasia :).
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 🙂 thank you!!!1
I love reading comments like this. You are welcome Rita :).
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?
According to my husband, you’ll get crispier results if you soak for 30 minutes.
I skipped that step and thought they were fine:)
me too!
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.
Yes they were crispy; especially fresh out of the oven. I haven’t tried with yams but that would be tasty too!
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.
wow def need to try this weekend! Thanks babe!:)
Oh I hope you love it! 🙂