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:
I want to serve this with roast chicken. I have one oven. If I roast the chicken and take it out I will need 35min. for wedges. The chicken will only be warm. How to reconcile so that both are hot when serving. TY. Mike
Hi Mike! I recommend keeping the chicken completely covered with foil and maybe even a kitchen towel to keep the heat in (I like to leave my pan on top of the range where its warmer from the oven) I hope this helps!
I see on the recipe it says to line the pan with foil but the picture shows parchment paper. Assuming you meant parchment paper?
Parchment paper is recommended since it is non stick. You can use either or. Thank you Kate.
Why do the fries need to soak in cold water?
Hi Joe, the ice water helps remove some of the starch from the potatoes and makes the skin more crisp.
Interesting! Thank you for the explanation!
Made these tonight for my family and friends. They were a big hit! Thanks
I’m so happy to hear that! Thank you for sharing your great review!
What do I do if I don’t have any garlic powder on hand? Can I use garlic salt?
Hi Diana, yes, since garlic salt is essentially half garlic and half salt, I would suggest using 1/2 tsp garlic salt instead of 1/4 tsp garlic powder and 1/4 tsp salt.
I have used this recipe and loved them, second time I made them I made one adjustment to the process. In the bowl of ice and water I added a 1/2 cup of apple cider vinegar, I must say it made them even better. Give it a try and let me know what ya think.
This part of the recipe comes from having worked at a place that was well know for their fries, where they would soak their fries in vinegar water overnight for the next days service.
BTW at that place we did on average 200 lbs of potatoes each day. Many customers who came back would order only fries. ☺
I’m glad you enjoy the recipe! Thanks for sharing your great review and helpful tip…I’m gonna try that myself! 🙂
Hats off to the cameraman also 😀 so excellent pics for sure.. Love you guys..
Thanks so much for the compliment! 🙂
Really, very good. However, same taste can be achieved with a George foreman (or similar grill) in half the time. But the texture is better in the oven
5 stars
I agree! I’m glad you enjoy the recipe Andrew, thanks for sharing!
I cooked it a few times. It’s delisious and looks good. Besides, it is so easy to cook. Thanks for recipe.
You’re welcome Anna! I’m glad you enjoy the recipe! Thanks for sharing your great review!
These are “make me want to cry” good. Every bite is crispy and delicious; my husband and kids approved wholeheartedly!
LOL! I’m happy to hear how much your family enjoys the recipe! Thanks for sharing your wonderful review!
I had three russet and 3 yellow potatoes and had everything on the ingredient list so I made them for dinner. So yummy! I imagine this recipe would work with any kind of potato. I did notice the yellow cooked faster. I will definitely be making these again. Thank you for sharing.
You’re welcome Ann Marie! I’m glad you enjoy the recipe! Thanks for sharing 🙂
Just made these with home grown red skinned potatoes. Worked great but felt like I could have backed off the oil a bit. I’m already imagining different variations of this recipe. It’s simple and amazing.
I’m so glad you enjoyed it! 🙂
I’m a very amateur cook but i tried these today and they’re amazingggg. I didn’t have any cheese or parsley and i may have added a bit too much salt but i will definitely be making this again. Tastes like wedges i’d buy when i’m at the theater or something.
I’m so glad you like the recipe…even without the best parts! Thanks for following and sharing your great review Daniel! 🙂
These were delicious! I (purely by accident) added the parmesan before I cooked them, and I thought this give the wedges a really nice flavour.
I’m glad you enjoy the recipe Isabel! Thanks for sharing 😀
These were so good I’m making them for the second night in a row. I also added 1/4 teaspoon Old Bay seasoning to give them a little kick. Thanks for sharing! Love your page. My husband is Ukrainian so I often check here to get some recipes.
That’s great to hear Mary! Thanks for following and sharing your wonderful review! 😀
I cooked it a few times. It’s delisious and looks good. Besides, it is so easy to cook. Thanks for recipe.
Awesome recipe! My folks loved it !! will definitely be making this again! Thanks for sharing 🙂
You’re welcome! I’m glad everyone enjoyed the recipe so much! Thanks for sharing 🙂
These look so good, I thought of trying them tonight but don'[t have any russet potatoes. Will red ones work?
Hi Lorraine, I haven’t tested this recipe with red potatoes but I imagine it would work fine. I’m guessing you might need to bake them longer – maybe 40 minutes, turning halfway. Bake until easily pierced with a fork. You might be able to skip the soaking step since red potatoes are waxier, but again, I haven’t tested them. This is my best guess 🙂
So yummy and perfect every time! The only thing I change is I don’t add the Parmesan at the end because my hubby can’t do dairy. But they are delicious without it too!! One of our go-to potato recipes! Thank you 🙂
You’re welcome Caitie! Thanks for sharing 🙂
My potatoes didn’t come out crispy at all. What did I do wrong?
Hi Masha, I’m always happy to help troubleshoot. Did you soak in cold water and pat dry afterwards? Also, did you possibly cover the potatoes afterwards – that would cause the potatoes to steam and soften. Another thing is if the potato wedges are crowded in the pan, they don’t crisp up as well. I hope that helps for next time!
The only thing I can think of is the potato wedges were crowded in the pan. Thank you for your reply.
I don’t usually post comments, but these are seriously addictive!! I had 4 baked potatoes that I didn’t use for another recipe. So I peeled these and sliced into wedges. I did use parchment on the baking sheet which I think helped to crisp them up. Anyway I followed the recipe and EVERYONE agreed these were awesome! Said “better than store bought”. College kids are home on break and want me to make these all the time now! … I think I’ll try this recipe with roasted vegetables. Thanks for sharing this recipe!
This is THE BEST kind of review! Thank you for sharing Mavis! 🙂