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:
Great recepie! I made it yesterday. The only one sad thing about this potato – no time to make picture to show friends 🙂 Gone with sound speed
Great review Marina, thank you :). You might have to make them again soon, just have the camera ready :D.
do we need to parboil the potatoes? Whenever I oven bake my potatoes they will stick to the foil but people told me to parboil to prevent it.
We haven’t had to parboil them and haven’t really had any issues with sticking. This method of soaking the potatoes in ice water and then coating in the oil mixture helps prevent sticking. 🙂
I have had the hardest time making crispy french fry type of potatoes. They would almost always come out soft, but with this recipe they came out perfect. It was the combination of soaking the potatoes with ice water (before I just soaked them in warm water) and setting the right over temperature. They were delish! Thank you so much for sharing, you def have a devoted follower now.
I’m so happy you loved the recipe! 🙂 I guess my hubby deserves all the credit for providing those great tips :). Thanks Natasha!
OMG ! This was delicious … made it into a loaf … a keeper for the family and for company !!
That’s sounds so interesting. How did you made it in to a loaf?
I don’t have parchment paper?? Will they still be ok without it?
One of my readers reported good results on foil and said it didn’t stick. 🙂
Cheese, that’s what ny recipe was missing. Perfection!
This was absolutely delicious! I added more seasoning and put the potatoes in the freezer for 30 minutes. 🙂 Yum!
Thanks for the great feedback Tashi, I’m glad you liked them :).
Natasha,
I don’t have parchment paper right now. Do you think foil would work?
TIA
Diana
Diana, they will stick to foil, do you have Non-Stick Silicone Baking Mat? Try coating non-stick baking pan with some oil, that should work as well :).
I made this over the weekends. It came out delicious. My family love it.
Natasha thank you so much for such great recipe 🙂
You’re welcome girl. Thanks so much for a great review! I’m so happy you all loved it! 🙂
Just followed this recipe to the letter and they turned out black because of the seasoning.
Black? Do you mean they got burnt? I’ve never had that experience or feedback before so I’m not sure what could have caused it to be black besides maybe over-baking them? Nothing in the seasoning should cause them to be black.
when i saw this recipe it was unique but i wasnt sure if ill like the taste..i made it and it was gone within 30 minutes..i tried some and my husband ate the rest… we loved it
You know it’s good when it disappears that quickly!! 🙂 That’s awesome :). Thanks so much for sharing your experience with me.
Hello Natasha, I’m writing all the way from New Zealand. I love your website. I just happened upon it today while looking for a recipe for wedges. I made these and they were so, so yummy! The only thing that went wrong for me was that the wedges were all brown and beautiful when I took them out of the oven, but by the time I tossed them and served them, they’d gone a bit soggy. They still tasted amazing, LOVE that parmesan and parsley! Just wondered if I’d done something wrong? 🙂
Elizabeth, welcome to the blog :). I’m glad you like the recipe. As far as potatoes being soggy – did they get to soak in ice water for 30 min? Also, make sure not to cover potato wedges after taking them out of the oven, otherwise they will get soggy. I hope this helps.
Hi Natasha!
I have to say after trying out dozens of recipes for potato wedges, this is by far the best! Ten minutes into baking and my husband was already asking what smells good! Lol! Everyone loved it, soooo good and crispy. I just finished adding it to my cookbook, yes, I’m old fashioned that way! Thank you so much for sharing!!
That’s so great! Thank you Kitty for a great review 🙂
I made these last week and they turned out SO good!! I’m making them again today and was just wondering: what does the ice water bath do? Will they turn out the same if I skip this step next time?
Nina, ice water pulls some of the starch out and makes potatoes more crisp when done. They will still taste good without ice bath if you are short on time :).
Hi Natasha! I love your recipe, but there’s something intriguing. I’d like to know what effect makes having the potatoes soaked in iced water.
Thanks in advance!
Cheers!
I believe it pulls some of the starch out of the potatoes and makes them more crisp.
Yes, that might be the reason. Thanks for your reply.
Cheers!
Hi Natasha,
I am Monica from Indonesia. I found your website when I searched potato wedges recipe. I really like the appearance of your potato wedges. And after I read the recipe, I thought it will be delicious. That why today I made my first potato wedges using your recipe. It came out delicious. I love it. My daughter love ate them too. My husband really love it, he ate most of them. Next time I will make this again.
I posted the recipe on my blog and link back to Natasha Kitchen.
Thank you for the recipe.
Monica
Hi Monica! Welcome to my blog! I’m so happy you enjoyed the potato wedges 🙂 The photo you posted looks delicious! 🙂
An absolute hit with me and mine! Family loves it and its simple as can be. Tasty and consumes little to no time. I’ve been eyeballing your other recipes and have picked a few to try out! I’ll be back on with comments!
Thank you!
I’m so happy you loved the recipe! Thank you for a great review 🙂 I hope you enjoy everything you try and find tons of new favorites!
They were so good!! My family loved them!! Thanks for sharing!
You are welcome Lisa and thank you for a good report :).
Love this recipe! But wouldn’t it be neat if it said to mix all of the spices and oil with the potatoes in a mixing bowl, which works beautifully (just ask your grandmas)
And then there would be kazillions less of those big plastic bags in the landfills. I think that would be pretty neat.
Thank you for the good review Liz and I do agree that using a mixing bowl will be better for the environment :).
Looks easy and good, can not wait to try this.
Joyce, I hope you love these! 🙂