Baked Potato Wedges are roasted in the oven to crispy perfection and then topped with Parmesan cheese and parsley for the ultimate side or appetizer recipe! This easy and healthy potato dish is gluten-free, vegetarian, and can easily be made dairy-free and vegan.
If you like this healthy potato side dish recipe, you might also want to check out these easy sweet potato recipes: Roasted Sweet Potatoes, Instant Pot Sweet Potato, and this Sweet Potato Hash.
Healthy Baked Potato Wedges
Healthy Baked Potato WedgesIf you have ever attempted to make baked potato wedges and ended up with a soggy mess instead of crispy goodness, you are in the right place!
You will learn a few simple tips and tricks to get perfect texture for your wedges that are cooked in the oven, and not fried.
Yup! No need to fry them in unhealthy fats and oils to get that crunchy exterior you know and love.
How to Make
Making roasted potato wedges is a rather simple process and consists of the following steps:
- Preheat oven to 425 degrees.
- A slightly hotter oven temp is required to get that crispy exterior!
- Rinse, scrub and cut into wedges. (See below for more information)
- Buy organic potatoes if you can since they are part of the dirty dozen.
- Toss in olive oil or avocado oil until they are all evenly coated.
- Make sure you measure both the potatoes and the oil accurately. Too much oil can result in overly soggy and not crispy wedges.
- Sprinkle seasoning mix over potatoes and lay in a single layer on a parchment paper-lined baking sheet.
- Parchment paper works better than aluminum foil and does not stick to your potatoes.
- Bake in preheated oven for 40-50 minutes and flip halfway through.
- Don’t forget to flip so both sides get cooked evenly!
- Top roasted wedges with a mixture of Parmesan cheese and parsley just before serving.
What Types of Potatoes?
During my experimentation with finding the crispiest potato wedge recipe I used a few different types of potatoes. The overall conclusion was that russet potatoes are superior when making baked wedges.
Russet, versus gold or red potatoes, are starchier with a lower moisture content. This enables them to crisp up more easily than a waxy variety.
Another starchy potato that will work well in this recipe is the Idaho potato. If you are unable to find either of these or just happen to have quite a bit of waxy potatoes lying around, you can still use those with great results!
How to Cut into Wedges
Cutting your potatoes as evenly as possible is crucial to ensure all of them crisp up evenly. To accomplish this you will want to follow a few steps:
- Select similarly sized potatoes of even lengths and diameters.
- Opt for small-medium sizes over large or extra-large.
- Cut your potato in half lengthwise and then cut each half into 4-5 even wedges.
- You can skin your potatoes if you prefer, but I like to keep them on for added color and fiber!
- If you have some slices that are obviously larger than others, place these on the outside of your baking sheet since these will roast more quickly.
Getting Ultra Crispy Potatoes
Want to know a secret?
If you soak your cut potato slices in warm water for 10-15 minutes they will crisp up to golden perfection in the oven.
Yes! It is seriously that simple.
I know it will take a little extra time and a bit of planning, but trust me when I tell you that IT. IS. WORTH. IT.
Just make sure you dry the slices thoroughly with paper towels or a dish towel. If they are not completely dry before proceeding with the recipe you will actually get the reverse effect… soggy potatoes.
How Do You Keep Them from Sticking Together?
While soaking your potatoes will allow them to crisp up nicely, it also helps to prevent them from sticking together.
Additionally, selecting a large enough baking sheet, or using two, is also very important when making sure your potatoes do not end up in one clump. This will ensure you have plenty of room to place the slices in a single layer and not overlap them.
How to Reheat
The best way to keep that crispy exterior when reheating this recipe is to heat them up in a 300 degree oven for 10-15 minutes. Alternatively, you can reheat them in a covered skillet over low heat for 5-10 minutes and flip them halfway through.
What To Serve With
Potato wedges are such a versatile side dish recipe that taste great with so many main dishes. A few of my favorite recipes to make with these roasted potatoes include Spinach and Artichoke Stuffed Chicken, Blackened Salmon, or a delightful Filet Mignon. They also make a great appetizer to serve for a party with a bit of Homemade Remoulade Sauce.
Can I Make this Recipe Vegan and Dairy-Free?
Yes! You absolutely can make this recipe both dairy-free and vegan. Simply substitute a dairy-free and vegan Parmesan cheese or leave it out completely. The potato wedges are so good on their own, you seriously won’t miss it!
Want More Recipes Like This?
- Roasted Sweet Potatoes
- Ultra Crispy Smashed Potatoes with Garlic + Herbs
- Instant Pot Mashed Potatoes
- Homemade Scalloped Potatoes
- And many more Healthy Side Dish Recipes
What to Serve with Potato Wedges?
Baked Potato Wedges Recipe
Baked Potato Wedges are roasted in the oven to crispy perfection and then topped with Parmesan cheese and parsley for the ultimate side dish or appetizer recipe!
Ingredients
- 2 lbs. russet potatoes about 4-5 medium potatoes, rinsed and scrubbed
- 2 ½ Tbsp. olive oil
- 1 tsp. salt to taste
- ½ tsp. pepper to taste
- 1 tsp. garlic powder
- ¼ tsp. paprika
- ¼ cup Parmesan cheese
- 2 Tbsp. parsley finely chopped
Instructions
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Preheat oven to 425 degrees.
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Cut potatoes in half length-wise. Cut each half into 4 even slices.
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Soak potato slices in warm water for 10-15 minutes. Dry potatoes thoroughly with paper towels or a dish towel.
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Place potato wedges in a large bowl. Add olive oil and toss until well coated.
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In a small bowl whisk together salt, pepper, garlic powder, and paprika. Sprinkle seasoning mix over potato wedges and toss to coat.
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Line a large baking sheet with parchment paper and lay potato wedges out in a single layer, being careful not to overlap them.
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Bake potato wedges in preheated oven for 40-50 minutes, flipping halfway through.
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Just before serving sprinkle Parmesan cheese and parsley on top of the potato wedges and enjoy!
Recipe Video
Recipe Notes
- Substitute a dairy-free and vegan Parmesan cheese or leave it out completely if you would like to make this recipe vegan and dairy-free.
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Ara says
These look super crispy. Cannot wait to try them out!
London says
They totally are, Ara! Let me know what you think when you try them out 🙂