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 188 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.

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Recipe Rating




Comments

  • RoRo
    June 22, 2022

    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

    Reply

    • Natasha's Kitchen
      June 22, 2022

      Great to hear that the recipe was a huge hit! Thanks a lot for sharing that with us.

      Reply

  • Kathy
    May 30, 2022

    So good! And I even forgot to put on the parmesan! Next time I won’t! 🙂

    Reply

    • NatashasKitchen.com
      May 30, 2022

      That’s wonderful, Kathy! Thank you for the review.

      Reply

  • Bobbie Hall
    May 29, 2022

    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!!

    Reply

    • Natasha's Kitchen
      May 29, 2022

      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!

      Reply

  • Jennifer
    May 28, 2022

    The best!!! These came out so good, it was hard not to eat them all myself!

    Reply

    • Natasha's Kitchen
      May 29, 2022

      So glad you enjoyed it!

      Reply

  • Diana
    May 27, 2022

    Best baked wedges ever! I’ve been making these for a couple of months now. Perfect every time! Thank you for sharing.

    Reply

    • NatashasKitchen.com
      May 27, 2022

      Wonderful to hear! Thank you for the review, Diana.

      Reply

  • Gail Francis
    May 27, 2022

    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.

    Reply

    • NatashasKitchen.com
      May 27, 2022

      Hi Gail! Thank you so very much for the kind words. God bless you.

      Reply

  • Kristyn
    May 27, 2022

    These are seriously the best!! With that sprinkle of parsley & cheese, they are addicting!

    Reply

    • Natashas Kitchen
      May 27, 2022

      A must-have! Thank you for your awesome review, Kristyn!

      Reply

  • Janice
    May 27, 2022

    Hi Natasha,
    My picky daughter doesn’t like the skin of the potato. Would this recipe work well if I peeled the potatoes first?

    Reply

    • NatashasKitchen.com
      May 27, 2022

      Hi Janice, yes, that should be fine.

      Reply

  • Maurine
    February 7, 2022

    You may want to edit your recipe: “Let them stand for 30 min then drain weel…”

    Reply

    • Cathy
      September 16, 2022

      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.

      Reply

  • Michelle
    January 23, 2022

    Quick, simple and easy to make! And definitely enjoyed by everyone.

    Reply

    • Natasha's Kitchen
      January 24, 2022

      Love it! Thanks for the good comments and feedback, Michelle. We appreciate the review!

      Reply

  • Sherry
    January 19, 2022

    Could you make these ahead of time? Going to party and want to make the day before

    Reply

    • Natashas Kitchen
      January 19, 2022

      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.

      Reply

  • Amanda
    January 16, 2022

    These potatoes are amazing! So easy and delicious. My 6 year old son says you should call them “5 Star Potatoes”!

    Reply

    • Natasha's Kitchen
      January 16, 2022

      Wow, that just made me smile. Thanks to you both for your good comments and feedback, we appreciate it!

      Reply

  • Kai
    September 20, 2021

    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!

    Reply

    • Natasha's Kitchen
      September 20, 2021

      Thank you for your kind words and appreciation, Kai. It means a lot to us!

      Reply

    • Sue
      June 7, 2022

      Could you just mix the spices with the oil and stir the potatoes in the mixture to coat?

      Reply

  • Christine Raouf
    May 27, 2021

    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

    Reply

    • Natashas Kitchen
      May 27, 2021

      I’m so glad you enjoyed it!

      Reply

  • Sam
    May 14, 2021

    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.

    Reply

  • Jayaa
    May 5, 2021

    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!

    Reply

    • Natashas Kitchen
      May 5, 2021

      Hi Jayaa, we prefer it with sea salt but regular will work as well.

      Reply

  • Lynn
    April 28, 2021

    Hi Natasha,

    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!

    Reply

    • Natashas Kitchen
      April 28, 2021

      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!

      Reply

  • Ericka DeForest
    April 28, 2021

    Just made these, yummy!

    Reply

    • Natashas Kitchen
      April 28, 2021

      I’m so glad you enjoyed it!

      Reply

  • vicki
    March 22, 2021

    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)?

    Reply

    • Natasha
      March 24, 2021

      Hi Vicki, I have always baked them separately but you would probably want to keep them in longer and remove the sliders earlier.

      Reply

  • Ruby Molina
    January 11, 2021

    I would Love to have a cookbook???

    Reply

    • Natashas Kitchen
      January 11, 2021

      Hi Ruby! Thank you for inquiring. We do not have a book at this time but stay tuned! We have something in the works.

      Reply

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