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

This post may contain affiliate links. Read my disclosure policy.

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 

I hope this Oven-Baked Potato Wedges recipe becomes a new favorite for you. If you enjoyed this video, please subscribe to our Youtube Channel (click the bell icon to be notified when we post a new video).

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.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Emily
    March 26, 2014

    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!

    Reply

    • Natasha
      natashaskitchen
      March 27, 2014

      You’re so welcome! I’m so glad you enjoyed the recipe 🙂

      Reply

  • Dana
    March 24, 2014

    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 🙂

    Reply

    • Natasha
      natashaskitchen
      March 24, 2014

      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. 🙂

      Reply

  • Alexus
    March 18, 2014

    Trying this recipe today right now hope it turns out great!

    Reply

    • Natasha
      natashaskitchen
      March 18, 2014

      Hi Alexus! I hope you LOVE them! 🙂

      Reply

  • Kate
    March 18, 2014

    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!

    Reply

    • Natasha
      natashaskitchen
      March 18, 2014

      You’re so sweet. I’m happy to help. Thanks for the encouragement! 🙂

      Reply

  • Elizabeth
    March 9, 2014

    Could you keep them in a food jar for example a trip down the road and would it taste bad or good ????

    Reply

    • Natasha
      natashaskitchen
      March 9, 2014

      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. 🙂

      Reply

      • elizabeth
        March 22, 2014

        Oh thanks sorry if I didn’t reply to you so long if you we’re waiting.

        Reply

  • Cassie
    March 7, 2014

    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.

    Reply

    • Natasha
      natashaskitchen
      March 7, 2014

      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)?

      Reply

  • Dave
    March 1, 2014

    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!

    Reply

    • Natasha
      natashaskitchen
      March 1, 2014

      Thank you Dave for the great review. By the way, chilling them in the water, makes potatoes more crispy :).

      Reply

  • Annie
    February 27, 2014

    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!!! 🙂

    Reply

    • Natasha
      natashaskitchen
      February 28, 2014

      That’s fantastic!! Music to my ears (and your’s too, I’m sure!) 🙂 Thanks so much for the great review!

      Reply

  • Annie
    February 27, 2014

    Are you able to use regular olive oil?

    Reply

    • Natasha
      natashaskitchen
      February 27, 2014

      Yes, definitely! 🙂

      Reply

  • margaret Ball
    February 21, 2014

    Have only made these with oil and salt before but will definitely try this recipe soon. Thanks !

    Reply

    • Natasha
      natashaskitchen
      February 21, 2014

      I hope you love them! 🙂

      Reply

  • Rob
    February 11, 2014

    I love the way your site is laid-out.
    Best wishes, Rob

    Reply

    • Natasha
      natashaskitchen
      February 11, 2014

      Thanks Rob 🙂

      Reply

  • Natasha
    natashaskitchen
    January 24, 2014

    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!

    Reply

  • Olga
    January 23, 2014

    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!

    Reply

    • Natasha
      natashaskitchen
      January 23, 2014

      I’m also very partial to dill. Love the stuff! I’m so glad you liked the taters! 🙂

      Reply

  • Veronika
    January 21, 2014

    How did your husband make the avocado ranch??

    Reply

    • Natasha
      natashaskitchen
      January 21, 2014

      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 🙂

      Reply

  • CandiB
    January 17, 2014

    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

    Reply

    • Natasha
      natashaskitchen
      January 17, 2014

      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 :-\

      Reply

  • Katie P
    January 9, 2014

    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 🙂

    Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      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!

      Reply

  • Chris
    December 30, 2013

    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!

    Reply

    • Natasha
      natashaskitchen
      December 30, 2013

      Hero chef, eh? I love it! 🙂 I’m so glad you enjoyed the recipe.

      Reply

  • Lara
    December 28, 2013

    Ahhhh. No I’m not. I use Irish potatoes. We haven’t got Russets in this part of the world

    Reply

  • lara
    December 28, 2013

    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!

    Reply

    • Natasha
      natashaskitchen
      December 28, 2013

      Are you using the same kind of potatoes?

      Reply

  • lara
    December 23, 2013

    What does the ice do to the potatoes?

    Reply

    • Natasha
      natashaskitchen
      December 23, 2013

      It makes potatoes more crisp :).

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.