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:
A delicious recipe. Loved it. I added a little bit more stuff to it But your is simply amazing. Thank you!
I’m glad to hear that, Isabelle. Thanks for sharing!
I made these tonight to go with the pan seared steaks. I used red potatoes and put parchment paper on my pan. They turned out yummy! My daughter said they were better than the potatoes at our favorite high end steak house!
That’s just awesome! Thank you for sharing your wonderful review, Jeannie!
I am making 3 of your recipes right now. Cheese burger sliders, Southwestern Hot Chicken dip, and working on my wedges now. Can’t stay out of the chicken dip for real.
That’s so awesome! Those are some of our favorites!
This recipe needs updating. The instructions are horrible. It never says when to cut them. And seeing how other people have mentioned it in comments and it still hasn’t been fixed, that is very disappointing. I love your recipes, but wasted ink printing this one!
Hi Kate, I updated the print-friendly to specify the cutting step. I had it higher up on the post but didn’t realize it was not in the print-frienldy. Sorry about that. I hope you love the baked potato wedges recipe.
I am making these tonight, but after reading the recipe I was wondering when to cut the potatoes into wedges, before or after ice bath? I couldn’t find where it says to cut them. Thank you.
Hi Amber, cut the potatoes before the ice bath. The ice bath removes the starch and helps them to be more crispy when baked.
I paired the oven baked potato wedges with your cheeseburger sliders. What a great combination for a quick & easy meal. Just added a fruit salad to the meal. I used parchment paper to line the pan, no sticking & nice & crispy. I missed a step & accidentally baked them with the shredded cheese and dried parsley. Oops! But they were simply awesome!
I’m so glad you enjoyed it! Thank you for sharing that with me Nedra!
Hi Natasha,
I have been following all your cooking recipes and so far no failure, I am wondering if we want more garlic, like those garlic fries, what would you recommend.
Thanks!
Hi Eva, I bet that could work! If you experiment please let me know how you like that.
I made these (except for forgetting the ice bath) and followed the directions exactly.
The potatoes stuck to my folil lined pan and almost half of them were broken when I served them. The cheese did not stick on them when I put them in the bowl as soon as they came out of the oven, and the taste was lacking. I will try again and see if the ice bath will help reduce these problems.
Hi Linda, potatoes can stick badly to foil and if you lose a big portion of the seasoned potato on the foil, the seasoning will also be stuck onto the foil. I highly recommend using a non-stick surface like parchment paper.
The recipe says to line the baking sheet with foil. You may want to change the recipe to state parchment paper instead. I plan to try this recipe later this week!
You’re right, Jeannie. We recommend parchment paper, but we have this not in the recipe: “line your baking sheet with parchment paper or aluminum foil” if you don’t have parchment paper on hand, the foil is an option. We have found parchment paper works better. Thank you for pointing that out.
for making and trying all the delicious looking recipes you sure look like you manage your weight quite well
Thank you for that compliment! I’m glad you’re enjoying our recipes!
Your nutritional info does not give portion size which makes it useless
Hi Kathy, we have the number of servings towards the top of the recipe card and the nutrition label is to give you an estimate per serving.
the best, kind of guilt free, easy to make, delish, and ……………….
thx
You’re welcome! I’m glad you enjoyed that.
Hi Natasha, can I substitute this with sweet potatoes? I’m wondering if it would still taste good with using same method of baking and using same spices.. thank you
Hi Katie, 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!
Natasha, I want to make these for an Out-of-the-Cold carry out dinner for needy folks and expect to serve around 75 people. Two questions: 1) Should I plan on about 1 medium/large potato per person, and 2) I will be using t large commercial ovens to bake them, Do you think that will work if I use oversized baking sheets?
Hi Sharon, that sounds about right for portions and large baking sheets will be fine, just make sure not to overcrowd the pans so they can get crispy.
Thanks so much, Natasha. I’ll let you know how they turn out, but with parsley and parmesan cheese, how could it go wrong! LOL
The potato wedges turned out perfectly and were a big hit. We lined the pans with heavy duty foil and clean up was a snap. The biggest challenge was to keep the other helpers from “taste-testing” them! I sent several people to your website for the recipe.
That is awesome. Thank you for your recommendation, Sharon. We appreciate it and we are so glad that you loved the wedges!
the potato wedges look delicious. i want to try them. do you think i could cook them in our air fryer rather than an oven?
Hi Cindy, I haven’t tested that in an air-fryer to advise but someone else commented that they used an air fryer and it was great! If you experiment I would love to know how you liked that.
If preparing these to give to someone else (so they’ll be traveling) is it best to fully cook then package or send all ingredients post-ice bath and have recipient cook it themselves?
Hi G, I would fully cook otherwise the potatoes may brown being out of water for a while.
Hi: Love the Potato Wedges they are wonderful, everyone loved them. Thank you for all of your special recipe’s.
Marilyn
I’m so glad you enjoyed it!
Natasha, I love your recipes and videos. So many good easy choices. Thank you so much!
Katherine
Thank for that wonderful compliment and comment! You’re so nice!
How long and at what temperature would you do the potato wedges in an air fryer?
Hi Teresa, I haven’t tested that in an air-fryer to advise. If you experiment I would love to know how you liked that.
I tried it tonight in my Cuisinart air fryer. I did 400 degrees for 20 minutes. They were delicious. The family loved them. Thanks for all of your recipes.
Thank you so much for sharing that with us! I’m so glad you gave it a go! I need to try it too!
We have been making very similar dish with gold potatoes but without the spices (except salt/pepper) and using duck fat instead of the olive oil. It is worth the fuss to get and use duck fat.
Thank you for that great review, Jerry! I’m so glad you enjoyed this recipe.
Absolutely delicious and super easy to make. I’ve never heard my husband say “I love you” so many times while eating fries lol. Hilarious. Thank you for another fabulous recipe, Natasha.
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!