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:
Awesome potatoes! I’ve tried many variations of cooking something similar but they are never quite right, but these were simply perfect! Easy clean up too, love that! Thank you!
You’re so welcome! I’m so glad you enjoyed the recipe 🙂
I’ve tried this recipe 4 times and everyone loved it! I was scared the potatoes wouldn’t turn out soft enough in the middle so I microwaved the cut wedges for 5 minutes on high with a bit of water. It turned out perfect after baking. Will definitely make this again. Thanks for the recipe, Natasha 🙂
They always seem fully cooked when we make them even without the microwave :). I’m so glad you liked the recipe. We make these often too. It’s my husband’s specialty. 🙂
Trying this recipe today right now hope it turns out great!
Hi Alexus! I hope you LOVE them! 🙂
Absolutely loved these!!! Seriously, thanks for your blog, sometimes i really have a hard time deciding what in the world to cook, cause im so tired of same old stuff. You save me! Please keep it up, your sooo good at it!
You’re so sweet. I’m happy to help. Thanks for the encouragement! 🙂
Could you keep them in a food jar for example a trip down the road and would it taste bad or good ????
I think they would still taste good, but they will get softer if you put them in a container. You can reheat them lightly on a dry skillet. 🙂
Oh thanks sorry if I didn’t reply to you so long if you we’re waiting.
The flavour was good but I could not get them crispy. I followed the recipe exactly. I even tried a second pan baking it much longer but no luck.
Did you do the ice bath method and use the same kind of Russet potatoes? We’ve had the most success doing that. When the potatoes were raw, were they firm (not soft)?
These are excellent and easy. Not sure what chilling the wedges do but who cares? They’re great. Crispy on the outside and creamy smooth on the inside and the final toss in the Parmesan and parsley is a tasty finish. Thanks Natasha
PS: Nice photo layout too!
Thank you Dave for the great review. By the way, chilling them in the water, makes potatoes more crispy :).
I made these tonight, regular olive oil and with basil instead of parsley, and they turned out wonderful!! My husband said that this meal was one of the best he has ever eaten!!! 🙂
That’s fantastic!! Music to my ears (and your’s too, I’m sure!) 🙂 Thanks so much for the great review!
Are you able to use regular olive oil?
Yes, definitely! 🙂
Have only made these with oil and salt before but will definitely try this recipe soon. Thanks !
I hope you love them! 🙂
I love the way your site is laid-out.
Best wishes, Rob
Thanks Rob 🙂
It shouldn’t stick at all when you use parchment paper. Did you use parchment or wax paper? Wax paper would be much more likely to stick. Hope that helps!
Amazing! Made them last night. As a true Belarusian, I love potatoes in any shape and form. 🙂 So I was happy to find yet another way of cooking them. I will sure be making them again and again. The only thing I changed was I added chopped dill with the cheese, since we don’t really like parsley that much. Thank you so much for the recipe, Natasha!
I’m also very partial to dill. Love the stuff! I’m so glad you liked the taters! 🙂
How did your husband make the avocado ranch??
He mixed guacamole with ranch. It’s something he learned back in the days when he worked at Chilis. It’s really good! I’ll have to post a quick recipe I suppose 🙂
Hi Natasha,
Just saw this recipe and hit “pin it.” I looked at the url and realized that it was not from your website. The pin was from a “pin-snatcher.” I found your url and pinned the recipe from it. Please let your followers know that you have been snatched and remind them that they should always follow the link to see where it leads before pinning. The recipe looks so good…cant wait to try it.
Candace B
Thanks for the heads up! This is one of the many recipes that have been “snatched” There are so many of the scam-type of websites popping up that just steal recipes and use pinterest as an avenue to create heavy traffic to their sites. I hate it and I’m not sure how to get around it :-\
Made these last night for the 1st time, they were so incredible! Super crispy better than at a restaurant! I made them with rib eye steaks. My boyfriend texted me twice today & mentioned how good dinner was. I cut the potatoes in half and then into 4 slices instead of 3 which might have made them crispier since they were smaller pieces of potato. My boys didn’t want the Parmesan cheese on theirs but I thought they were amazing with the cheese! Will definitely be making these again soon!!! Thanks for the recipe 🙂
I’m so glad you all liked the recipe. I bet it these were amazing with rib eye steaks! That’s cute that he texted you twice about how good dinner was 🙂 Thanks for sharing that with me!
Thank you Natasha for this great recipe! My wife asked me to make pre-New Years Eve dinner, and I had a roast which I knew how to make, but I thought some potatoe wedges would be perfect with the roast, so I looked up online and found your recipe. Turned out GREAT! Thank you, I turned out to be the hero chef, lol! Keep the great ideas coming!
Hero chef, eh? I love it! 🙂 I’m so glad you enjoyed the recipe.
Ahhhh. No I’m not. I use Irish potatoes. We haven’t got Russets in this part of the world
Hmm.. it must mean I’m not using enough ice cos I’ve made this twice but I can’t seem to get them crispy. Though I still love the outcome, such a delicious recipe. The parmesan and parsley complete it Totally!
Are you using the same kind of potatoes?
What does the ice do to the potatoes?
It makes potatoes more crisp :).