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:
Thanks for the great recipe. They’re in the oven right now and smell delish. I am making them with french dip sandwiches. You must live in Utah because it is all about the fry sauce around here 🙂 My fav fry sauce has ketchup, mayo, and a little bit of bbq sauce to give it a kick. Do you have a fav?
I’ve never thought to add BBQ sauce to it, but that does sound amazing. Wow thanks so much for sharing! I’ve only been using ketchup and mayo. I live in Idaho. 🙂 Close enough 😉
Hi there. I’m new to your site. What is “fry sauce”? This recipe looks amazing and will be on my menu/grocery list this week!
It’s a weird mixture of mayo and ketchup that pretty much all burger places serve 🙂
Making these right now! Can’t wait to try them.
Oh yum! I hope you love them! I must know, what are you dipping them into?
I am going to make some today for my fiance and his family. Looks like it will be awesome. One question though, can I use red potatoes instead of russet?
Red potatoes would have a different texture from russet potatoes. Russet potatoes are generally the best ones for this kind of potato wedge.
Made these tonight & hubby thought they were good! Turned out crispy & delicious.
That’s awesome!! I’m so glad you enjoyed the taters 🙂
I love this recipe, I’m 17 and I made them I my mom and little sister love them!! 🙂 thanks for the recipe
You are welcome Tierra, I’m craving some right now :).
Trying this recipe as I write this comment. I used a little herbs de provence in the ziplock bag with the other seasonings. I have some prime rib and some asparagus to go along with the potatoes but I’m looking forward to those spuds more than anything else. Thank you for the recipe.
You are welcome Nykky, you are making me hungry :).
Real hit with the kids and my wife and i loved as well. Great recipe
Awesome! So glad you all enjoyed the taters 🙂
These came out perfect! The seasoning was great and the addition of cheese and parsley after added that special something! My family devoured them!! Thanks for a great and easy recipe!
I’m so glad you all loved the taters 🙂 We love them too. So I guess this makes us friends?…;)
Hi Natasha!
These look so good! I was trying to find potato recipes and found this on pinterest. I made it a part of my Pinned it Friday post here: http://littlebitsofeverythingqce.blogspot.com/2013/08/pinned-it-friday-with-rachel_30.html
Thanks, I soooo can’t wait to make these 🙂
Cheers!
Thank you for pinning!! I hope you love the taters! 😉
DO you turn these half way through cooking ???? lmk they look Delicious
No turning required 🙂
Can I skip the paper towel dry?
because it gets
The smell of paper towel on the potatoes
You might try using a tea towel instead.
Delicious and EASY! Thank you!
I’m glad you like them :).
Hiii, I am very fond of your recipes. They are simple and yet too delicious, love to try all. Can you please tell can I try these Potato Wedges in OTG as I don’t have Microwave 🙁
This recipe doesn’t call for any microwave use. What is an OTG?
If I don’t have parchment paper can I use foil?
The parchment is more of a nonstick surface. Do you have a good non stick baking pan? You could use it but it may stick a little more to it.
Thank you Natasha. I think I should buy some parchment paper very soon.
Its a great deal at Costco and comes in a large roll that lasts for awhile!
I made these they didnt turn out crispy for me, even tho i soaked it in iced water and all :/, they were still very very very good, and we (my husband and I) ate them without leaving any for kids lol!!! And my husband is a big, huge fan of potatoes, i mean this guy will eat them in anyway you serve it! mashed, baked, fried, cooked, v myndirax!!! Lol he is a POTATOE freak!! :)) but i would love to perfect it to your pics, any idea why woudnt they turn out crispy?
Hmmm, I’m not sure. what kind of potatoes did you use? Hey, if he is a potato lover, try the crisp oven roasted ones with bacon.
Hey natasha, does it have to be russet potatoes? do yellow potatoes turn out the same?
Yellow potatoes will work just as good :).
These turned out sooo good! I used fresh squeezed garlic instead of parsley and it was delicious. Thanks Natasha!
You are welcome Dina, I’m glad you like the recipe :).
Thank you so much for this recipe, it was delicious, my husband loved it…
You’re welcome 😉 It’s an awesome feeling to have the Mr. love what you’ve made 🙂
These look AMAZING! cant wait to try it. just wondering if it would work just as well with red potatoes, want to make sure before i try it lol i love red potatoes.
Recipe works great with red potatoes as well. Try to bake them at 400˚F for 40 min. Let me know how they turn out :).
It turned out great!! From now on this is my new way of making potatoes. I love the idea of putting it all in the ziplock!!
Shake and bake :), I’m glad you love the recipe.