These oven-baked potato wedges are coated in perfect seasoning and baked until golden brown crunchy on the outside and soft pillow on the inside. Why buy frozen potato wedges when you can make them at home from scratch quickly and easily? These potato wedges are great as a side, appetizer, or even as a snack!
These would be perfect with a baked filet-o-fish burger or any burger as a side or served as an appetizer or snack with boom boom sauce or fry sauce.
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Why does this recipe work?
- Who doesn’t love fries? Crispy on the outside, tender in the center.
- Baked Potato Wedges are just perfect as a deep-fried variety but with fewer calories.
- This guilt-free snack serves great as an appetizer or as a side.
- It’s baked to golden perfect with perfect seasoning. The smoky savory flavor on the wedges is amazing!
- You’ll need 9 basic pantry ingredients and very few minutes of hands-on prep time to make baked potatoes from scratch.
Ingredients
Here’s what you’ll need –
Ingredients notes
- Potatoes – starchy potatoes like Russet potatoes are great for making crunchy wedges.
- Olive oil – Oil helps make potatoes crunchy, it also helps the seasoning spices stick to the wedges. I don’t recommend butter, as it will burn while baking.
- Garlic powder and onion powder – aromats, add aroma and taste to the wedges.
- Paprika – adds smoky savory flavor to the potatoes.
- Italian seasoning – adds herby aroma and flavor.
- Salt & pepper – season to taste.
- Parmesan – Parmesan powder is best for this recipe, melts and blends with the wedges easily. It adds an umami touch of flavor to the potatoes.
Ingredients additions and substitutions
Use all-rounder potatoes that have high starch or medium starch for the recipe. Yukon Gold or Idaho are great too if you don’t have access to russet potatoes.
You can use simple seasoning for the wedges like seasoning salt or homemade Cajun seasoning.
Step-by-step instructions
Step 1: Scrub any dirt on potatoes and rinse it. Pat dry completely.
To cut wedges, cut potatoes lengthwise into half.
Step 2: Cut each half into 3 to 4 wedges.
Step 3: Make sure all the wedges are cut into almost equal thickness.
Step 4: Add the wedges to a bowl.
You can soak the potato wedges in ice-cold water for 15-20 minutes, then drain and then start using them. Soaking the wedges draws out the starch, and makes crunchy potato wedges when baked. I skipped the soaking step. With a few tips, you can get crispy potatoes without soaking.
Step 5: Add all the seasoning spices and ¾th of Parmesan cheese powder (reserve some to add in the end).
Step 6: Toss or mix to get the seasoning spread on the wedges evenly.
Step 7: Transfer seasoned potatoes to a baking tray lined with aluminum foil.
Step 8: Spread into a single layer, making sure wedges don’t overlay each other.
Bake in a preheated oven at 400F. Bake for 35 minutes, turning wedges halfway through baking time (spray a little oil after turning), until golden, crisp, and cooked through when tested with a fork.
Sprinkle with fresh parsley and some more Parmesan. Serve immediately with any sauce such as boom boom sauce, or with fry sauce or ketchup.
Best tips to make crispy oven-baked potato wedges
- The key to making oven-roasted potato wedges turn crispy and crunchy is using the right amount of oil. Too much oil will make the wedges soggy and too little oil the wedges will stick to the tray.
- Arrange wedges in a single layer while baking.
- Flip the wedges halfway through the cooking time spray a little oil and return to the oven.
- Leave the oven door open a tiny bit once the baked potato wedges are done. It’ll make wedges crispy.
Serving suggestions
Baked wedges potatoes are best served hot fresh from the oven. As the wedges rest, they’ll tend to lose their crispiness and begin to turn soggy.
These would be perfect with a baked filet-o-fish burger or any burger as a side or served as an appetizer or snack.
Dipping sauce for potato wedges
Potato wedges are sensational when dunked in a sauce. I know a lot of you would reach out for ketchup, but have you tried dunking oven-baked potato wedges in boom boom sauce or fry sauce? I also like to serve it with creamy avocado dip.
If you feel like experimenting try sweet chili sauce as a dip for the Asian kick.
Recipe FAQs
Starchy potatoes like Russet potatoes are great for making crunchy wedges. Use all-rounder potatoes that have high starch or medium starch for the recipe. Yukon Gold or Idaho are great too if you don’t have access to russet potatoes.
If possible you can soak cut potato wedges in ice water for 15-20 minutes, then drain and then start using them. Soaking the wedges draws out the starch, and makes crunchy potato wedges when baked. Soak for 15-20 minutes, drain it, pat dry with kitchen towel. Season the wedges and bake.
I skipped the soaking step. With a few tips, you can get crispy potatoes without soaking. Scroll up to the “best tips to make crispy baked potato wedges” section to know more.
Wedges will take about 30-35 minutes to cook in a preheated oven at 400F. It’s crucial to flip the wedges halfway through the baking time.
The key to making oven-roasted potato wedges turn crispy and crunchy is using the right amount of oil. Too much oil will make the wedges soggy and too little oil the wedges will stick to the tray.
Arrange wedges in a single layer while baking. It they are piled up one top of the other, they’ll steam and won’t turn crispy.
Flip the wedges halfway through the cooking time spray a little oil and return to the oven.
Leave the oven door open a tiny bit once the baked potato wedges are done. It’ll make wedges crispy.
Freezing partially cooked or cooked potato wedges can be done successfully. Place the wedges on a baking tray and freeze them. Once frozen transfer to freezer-friendly zip lock bags and store in freezer.
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📋Easy Crispy Garlic Parmesan Oven Baked Potato Wedges
Ingredients
- 5 big potatoes russet is ideal
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons paprika
- 2 tablespoons Italian seasoning
- 2 teaspoons salt or adjust to taste
- ½ teaspoon pepper adjust to taste
- 3 tablespoons Parmesan powdered cheese
For garnish
- Fresh parsley for garnish
Instructions
- Scrub any dirt on potatoes and rinse them. Pat dry completely. To cut wedges, cut potatoes lengthwise into half. Cut each half into 3 to 4 wedges. Make sure all the wedges are cut into almost equal thickness.
- Add the wedges to a bowl.You can soak the potato wedges in ice-cold water for 15-20 minutes, then drain and then start using them. Soaking the wedges draws out the starch, and makes crunchy potato wedges when baked. I skipped the soaking step. With a few tips, you can get crispy potatoes without soaking.
- Add all the seasoning spices and ¾th of Parmesan cheese powder (reserve some to add in the end).
- Toss or mix to get the seasoning spread on the wedges evenly.
- Transfer seasoned potatoes to a baking tray lined with aluminum foil.
- Spread into a single layer, making sure wedges don't overlay each other.
- Bake in a preheated oven at 400F. Bake for 35 minutes, turning wedges halfway through baking time (spray a little oil after turning), until golden, crisp, and cooked through when tested with a fork.
- Sprinkle with fresh parsley and some more Parmesan. Serve immediately with any sauce such as boom boom sauce, or with fry sauce or ketchup.
Video
Notes
- The key to making oven-roasted potato wedges turn crispy and crunchy is using the right amount of oil. Too much oil will make the wedges soggy and too little oil the wedges will stick to the tray.
- Arrange wedges in a single layer while baking.
- Flip the wedges halfway through the cooking time spray a little oil and return to the oven.
- Leave the oven door open a tiny bit once the baked potato wedges are done. It’ll make wedges crispy.
Nutrition
Created by Jyothi Rajesh
Thank you for stopping by.
I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2014 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
Comments & Reviews
Maria says
Wow!! Delicious. The whole family
Ate it including my 10 month old!
Jyothi Rajesh says
Wow, that’s a huge compliment! Thank you very much Maria for sharing your feedback!
Valerie Guillen says
I had to cook a little longer but so good!!! Thank you!
Jyothi Rajesh says
Thank you very much Valerie for sharing your feedback. So glad you loved the recipe!
Milly says
So delicious. I cut back on the Italian seasoning but turned out perfect.
Jyothi Rajesh says
So glad you loved the recipe Milly, thank you for sharing the feedback.
Heidi says
I love this recipe! I make them once a week. They are yummy all on their own and with whatever dippy sauce you love.
Jyothi Rajesh says
I’m so glad you loved the recipe Heidi! Thank you
Cindy Orley says
Great recipe overall, but everyone complained that it has too much salt. Maybe the combination of the salt + parmesan cheese was too much. I’ll make it again but with 1/2 the salt. Not complaining, just alerting anyone that doesn’t like too much salt. 🙂
Jyothi Rajesh says
Thank you for trying the recipe Cindy