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 you have a nutrition value for this? Like carb content for example or sodium content.
Hi Jes, I don’t typically include calorie counts because of the time constraint that I have. I really need to hire some help to do that for me! When I need a quick answer though; I have used Caloriecount.com (their recipe analyzer is free).
I made these and trust me it got over in no time!!! Just love it!
That is fantastic! Thank you for your wonderful review 🙂
These look awesome! Do you think this recipe will work with sweet potatoes?
Hi Vika, I think it could work for sweet potatoes but the bake time might be different. It may cook a little faster 🙂 If you test it out, let me know how it goes!
Yummmm so so good. Making them 3rd time tonight:)
Zory, thank you for the nice review 😀. Looks like you found a new favorite!
Nice recipe.
Thank You!
Natasha this is such an amazing recipe. My mom, sisters and nephews are obsessed i think i’m going to have to make more. I didn’t have fresh parsley but they still tasted amazing. Thank you for sharing these delicious potato wedged with us.
Thank you Rosa, I’m so happy to hear that you family loves them 😁.
Why potatoes have to put in ice water for 30 minutes? I looked at several recipes and I did not see that the potatoes put in ice water first before put spices and bake.
Hi Jenni, The ice water helps remove some of the starch from the potatoes and makes the skin more crisp.
Seriously the best potatoes ever! Already made them twice this week for family dinner.
I’m so glad you enjoyed the recipe 🙂
Thank you for the awesome review! 🙂
Hi Natasha,
If I cut the potatoes like french fries, would I have to change the amount of ingredients? Or would they cook fine?
Hi Ellie, I think that would work fine but they will bake faster being cut smaller, so test for doneness a little earlier.
Loved the recipe, specially I never use to sprinkle parmesan cheese. Sprinkling cheese really lifts the flavor.
Thank you for sharing your nice review, I’m glad you loved the recipe 😁.
Hi Natasha! My Russian teacher showed us your website in class today! I instantly fell in love with your website and had to make something from here. Thank you so much for this delicious recipe, I made these potato wedges for my mother and I. 🙂
Clara, welcome to the site 😀. I’m so happy you enjoyed the recipe. I hope that you’ll find many more favorites here.
This potatoes are the best!!! My 18 year old brother got a hold of this recipe and now it’s his go-to food!!
That’s just awesome! I’m so happy to hear it has become a favorite! 🙂
Great potatoes! Very popular at my house. I’ve made them twice.
Because I am frugal, instead of using a ziplock bag (I hate to see waste, and I don’t want to wash and reuse it), I save my bread bags, and after making sure that the bag doesn’t have a hole (put some salt in it and shake it), I use the old bread bag for my spices and oil, and then no guilt when I toss that out!
That is really an awesome tip! Thank you for sharing. 🙂 I was raised frugal and I always will be. I love your idea!
mmmm….these look so crunchy and awesome!
Thank you, they taste as good as they look 😀.
Awesome receipe
Thank you Marie 🙂
Can these be frozen or reheated?
They are best fresh. I haven’t tried freezing them but they can be easily reheated on a skillet until hot and crisp on the outside.
Thank you for this scrumptious recipe! I served alongside almond chicken and quinoa vegetable salad, and a cooked vegetable. I made a few changes but the idea was yours! Grownups and children enjoyed them! A keeper for sure, finally!
Thank you for such a nice review and you are welcome 😁.
Just a question, according to the parchment paper box it says not to use over 420 degrees so is it safe to use at 450?
Oh wow! I never noticed that! I’ve never had any issues with these even getting close to catching fire so I think it’s ok but if you’re really concerned, you could use foil – they are just much easier to turn on parchment since they don’t stick at all to parchment paper.
The flash point of paper is 451 degrees, so I’d say that it’s really quite risky.
I just made wedges and they delicious I didn’t have garlic powder so I used actual grinder garlic, great flavour!!!! Natasha I love all your recepies and your blog… Keep up amazing job;)
Thank yo Liliya for the nice review and your compliment 😀.
I’m so happy I found this recipe. My fridge is getting bare and had no ideas for dinner. My hubby came up with patty melts and I was OH YEAH! But then realized we have no fries. Found this recipe and I’m happy again. I can’t wait to try it. Sounds even better than frozen fries. Thank you!
I hope you love it and I hope it satisfies your fry craving 🙂