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
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:
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
Hi Natasha,
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.
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!
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.