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:
Love your website. Made your potato wedges, it came out great. It was very tasty too.
Thank you for your good feedback, Carl. I am glad to hear that it was a success!
I need a dill dip recipe please.
Hi Kathy. Have you already seen my Spinach Artichoke Dip Recipe? I’ll try to do a dill dip recipe and add this to my list
I would like to try these but I really do not like the taste of olive oil. It is in so many recipes. Do you have a suggestion for an alternative?
Hi Ruth, 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. One reader shared they used grape seed oil and loved it.
yum! these are fantastic!
I’m so glad you enjoyed that, Rachael!
I love potato wedges! This recipe looks amazing. I will have to try it sometime. Thanks!
You’re welcome, Matt! I hope you love this recipe.
Oh these are so good my kids really don’t like fast food fries anymore! YAY for Natasha getting us to love real food again!
That is the best when kids love what we moms make. That’s so great!
These turned out so crispy and perfect. LOVE the flavor!
That’s just awesome!! Thank you for sharing your wonderful review, Aimee!
Hi, I’m making the parmesan potato wedges, but wondering why the ice bath? They look delicious and cant wait ti try them when done.
Hi Felita, 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.
thank you for giving me wonderful information
I hope you enjoy this recipe.
I have made them twice and they are so easy and really delicious!! Can’t wait to have them again!! Thank you for the recipe!
You’re welcome! I’m so happy you enjoyed it, Pat!
Making them again tonight for dinner…they are delicious, as are all your recipes!! Keep them coming..I am always eager to try them….
Sounds like you found a new favorite, Jackie! Stay tuned, we film each week!
Easy and delicious, thank you!
You’re welcome! I’m so happy you enjoyed it, Gabi!
OOPS. 5 stars
Thank you Mike!
Deeeelicious !!!!!!!!!
I’m so happy you enjoyed that!
I just made these for dinner tonight. I do it a bid different though. Try using Grape Seed Oil instead of olive oil and put the wedges on a cooling rack in a foil liked baking sheet. For spices, I use Garlic and Rosemary. Sometimes Grated Parmesan Cheese on them too. They are fantastic.
I’m so happy you enjoyed our recipe Terry! Thank you for sharing those changes with us!
Can I make them ahead? Put them in a cold water around 11 for a half an hour and then in an oven around 2?
Hi Ana, yes that will work fine, just make sure to thoroughly pat dry before baking.
I’d like to know why either parchment or aluminum foil are recommended, when all they do is produce yet more waste. I made the wedges last night with no foil or parchment with perfect results. And no addition to the mountains of waste that are produced daily.
“How to Keep Fries from Sticking?
This simple tip will keep your baked potato wedges from getting stuck to the baking sheet: by simply lining your baking sheet with parchment paper or aluminum foil, you won’t have them stick at all.” If you don’t want to use oil, foil or parchment paper, you could try using a silicone or other reusable non stick mat. However, even those would end up in a landfill eventually.
Just wondering if you can freeze the oven baked potato wedges and if you can, when it’s best to do it?
Hi Helen, I haven’t tried freezing these so I can’t advise. If you experiment please let me know how you like the recipe!
I have made these twice and love them although after I roll them in the parmesan cheese i stick them back in the oven turned off for a few minutes. The cheese totally melts and makes them crispy-very delicious.
That sounds delicious! I’m so happy you enjoyed that.
I made these once a while ago and they were delicious! I’d like to make them again and can’t remember if I substituted fresh garlic or not. I don’t care for garlic powder. Do you think fresh garlic would burn at 450 degrees for 30 minutes?
Hi Sherry, yes that was the reason for dried garlic – it doesn’t burn as easily under high heat.
Hi Natasha, in the video you used aluminum foil, but in pictures parchment paper..what is the best to use?
Hi Nat, Parchment paper is recommended since it is non stick. You can use either or. 🙂
Made these tonight with fried catfish. They were perfect and so easy to make. Thank you for sharing your recipe.
You’re so welcome Dana!