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
Ann says
These were sooo good! I can’t believe I have never made them! Your recipe was perfect!!
Jyothi Rajesh says
So glad you are loving the recipe Ann!
Lizzie grant says
Good recipe, I just wish I didn’t have to read an absolute book before getting to the recipe.
Jyothi Rajesh says
Sorry about that. For your convivence I have “JUMP TO RECIPE” tab on top of the post which will take you directly to recipe card so you can skip reading entire post in case you are not interested in additional information.
Hope this helps!
Naziya says
Thanks for the fabulous finger
Licking recipe. So easy and effortless😊
Jyothi Rajesh says
Glad you liked the recipe
Moop Brown says
These wedges look so mouthwatering and like the perfect side dish! A great healthier alternative to traditional fried potatoes.
Amanda says
These turned out perfect! I love a crispy potato, and this recipe nails the texture. The herb mixture also added the perfect flavor.
Debbie says
These garlic parmesan potato wedges are the perfect side dish. The are easy and delicious , my whole family raved about these. This is a recipe I will be putting into my regular dinner rotation.
Farrukh Aziz says
I tried this out for a quick snack, it turned out to be so tasty! And, the parmesan made it even more delicious! Definitely making this again soon! Thanks for sharing this recipe!
Neha says
These wedges look so crispy and delish! And I totally agree with you on how almost half of the potato dishes dissapear before making to the table. We love our potatoes too.
Lauren Vavala says
Potatoes are my weakness – love how simple and delicious this recipe is. You can pair it with so much!
Addison says
These wedges are extra crispy and flavorful! Can’t wait to make these!
Beth says
I’m with you in loving potatoes, and these parmesan fries are perfectly crisp and seasoned. These would get eaten before they got to the table at my house, too.
Tracy says
These are amazing! Our girls are already asking for them again. So so good, thank you!
Gloria says
This is right up my alley. I am a potato fanatic. These are perfect as an appetizer or side dish.
Erma Beckford says
I’m making the potato wedges right now and doing them along with baby back ribs with barbecue sauce.
I put Italian hers, butter & olive oil, Parmesan cheese, & garlic powder. on the wedges.
rohit aggarwal says
thank you currytrail for giving me wonderful information