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:
Do we have to flip them half way through cooking time
Hi Angela, you can if you like but it’s not necessary since they cook on pretty high heat and both sides get crisp even without turning.
Can you use canola oil instead of Olive oil?
I think the olive oil works better because it makes them crispier (since it has a lower smoke point, it makes the potatoes crisp up a little better), but yes the canola oil would work. 🙂
Thanks cant wait to make these they sound delicious 🙂
I hope you LOVE them! 🙂
What does the ice cubes do to the potatoes
They help to remove the starch and the potatoes are crisper after baking.
I am making these for a dinner party and don’t want to spend a lot of time in the kitchen when my guests are here. Is there any part of this recipe that can be made ahead of time?
Kathy, I wold 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.
Thank you so much!
These were so simple to make and tasted delicious.
I’m so glad you enjoyed them! Thanks Sallie 🙂
I made these for dinner tonight to go with turkey burgers, and they are AMAZING!! So easy and so delicious!! I’ll most definitely be making them again and again. Thank you for such a great recipe!
Thank you for such a nice review on the recipe. We just made them this week as well to go along with burgers 😀 .
This will be great for my party. Yummy!
Great choice! Have a great party!
Wanted something different for potatoes tonight, so I made these..EXCELLENT.
Just a question though, why soak the potatoes in cold water for 1/2 hr?
Lori, I keep them in water to make them more crispy and remove the starch :).
Wow! What a nice change from fried potatoes, or just regular baked potatoes! Love the seasoning! Thanks!
Thank you! 🙂 I’m so happy you enjoyed the recipe 🙂
Can I use red potatoes?
I haven’t tried but I think it could work. The texture will be slightly different and since red potatoes are smaller, depending on how small you cut them, the bake time would need to be modified.
Very nice. We only had one little change. We did the cheese on the potatoes during the last five minutes in the oven and turned the grill on.
Cheese is always a good idea! 🙂
These look AMAZING. Will definitely be adding these to the menu tomorrow or Friday night. I’m still fairly new to the kitchen so anytime I had something different to the menu, my husband is more than pleased 🙂 Any suggestions or preferences as to what main dish would work well with these?
We usually eat them as an appetizer, but they would work well as a side dish. Are you thinking beef, chicken, salmon or shrimp?
I’m a terrible cook but this recipe looked easy enough so I gave it a shot last night. It turned out so good! My husband liked it so much he asked me to make them again for him today. So my second batch is in the oven. 🙂
Thank you for sharing this easy and delicious recipe.
Nicole, thank for the great review, I’m so happy to hear that it was a success :).
I think you have some great recipes on your site, I’ve enjoyed every one of them off of my facebook
Thank you Sandra, I’m honored :).
Hi Natasha, I tried out this recipe lazy night for my dad – minus the cheese and with very little oil. He had a cardiac surgery awhile back and we are constantly in the look out for healthy but tasty recipes for him! Luckily there is no restriction on potatoes and these baked potatoes were absolutely delicious! He loved them and so did the rest of the family. Thank you for sharing this 🙂
Arpita, thank you for a great review and you are welcome :).
I’ve made these potato wedges a bunch of times with russet potatoes. They are awesome! Can I use Idaho potatoes? Those were what I had on hands…
Augustine, what kind of Idaho potatoes specifically, because Idaho potato could be more than one variety? When you say of Idaho potatoes, I think of russet potatoes :).
You know, I wish I could tell you. I’m looking all over the packaging, it doesn’t say much. I’ll tag you on Instagram for picture if that helps?
Hi Natasha, what does the ice water do. And, how does the cheese and parsley stick on to the potatoes.Thanks!!♡♡
The ice water helps remove some of the starch from the potatoes and makes the skin more crisp. If you toss in the cheese and parsley while the potatoes are still hot out of the oven, it sticks to the potatoes and flavors them nicely 🙂
I am in love with your blog!!! I do make almost all the recipes but i love seeing your great job!!!! Well done and keep it up!!!! excited to have it in hand when someones asks for a recipe i can just share it:)))
Hi Stella, I am so happy to hear that you’re enjoying the recipes. Thank you so much for your kind and encouraging comment 🙂
These were wonderful. In response to several that said they didn’t crisp, I also cut mine into 4 wedges per half. Also, 1/2 way through I wiped excess moisture off of the pan and flipped them. According to the time of year potatoes can have more water in them than other times, and this was the case yesterday. When I asked my husband if he wanted a potato, or something else with our leftover sloppy joes tonight he told me to “just go ahead and make some more of those potatoes we had last night, they were pretty good!” If anyone knew my husband they would know that was a very good compliment 🙂 lol
That’s awesome! And thank you so much for sharing your tip about the potatoes. 🙂
What exactly is fry sauce? I am about to make these right now they look DIVINE!!!!!
Oh yes, its just a mixture of mayo and ketchup used for dipping fries (about equal parts of each or to taste) 🙂
Trying these for dinner tonight! they are in the oven right now and smell amazing 😀
Mmmmmm enjoy them! 🙂
These were delicious!!! I cut my potatoes halves into four slices but that was the only thing I did differently. Even my picky husband-who according to him “hates potato wedges” ate these up and requested them for dinner again tonite! In the oven again 🙂 Thank you!
I’m so happy to hear that! Thank you for sharing your awesome review with me. 🙂