Crispy Baked Potato Wedges Recipe
If 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!
Don’t get me wrong, I LOVE a good mashed potato (and if you haven’t had Colcannon, you need to make them soon!). But sometimes, you want something with some texture.
And these baked potato wedges are where it’s at!
You will learn a few simple tips and tricks to get the perfect CRISPY texture for oven-baked wedges. (Pssshh- You don’t have to deep fry them like French fries!)
Yup! No need to saturate them in unhealthy fats and oils to get that crunchy exterior you know and love.
Change up your potato game without the added calories and fat. Win-win! These are the best potato wedges out there that go with just about any main dish.
Don’t miss out on these Air Fryer Roasted Potatoes or Parmesan Roasted Yukon Gold Potatoes, either. The whole family will love them.
Table of Contents
Ingredients
The simple ingredients you need to make these oven baked potato wedges at home include:
- Potatoes. For the crispiest results, 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 waxy potatoes.
- Oil. Olive oil or avocado oil are perfect for roasting these potatoes. They are milder and don’t impart much flavor but are affordable and easy to find at the grocery store.
- Seasonings. Besides salt and black pepper, you’ll want garlic powder and paprika, though you can use just about any seasonings you want. Opt for onion powder or even cayenne pepper or Cajun seasoning. Some fresh parsley at the end takes them over the top.
- Parmesan cheese. Though not necessary, this ingredient adds a pop of salt flavor to each bite.
How to Make Baked Potato Wedges
Please see the recipe card below for ingredient amounts and more detailed instructions.
Slice the Potatoes
Cutting your potatoes as consistently as possible is crucial to ensure all of them crisp up evenly. First, be sure to start with similarly sized potatoes in both length and diameter. Medium is better than large, if possible.
Rinse and give the potatoes a good scrub to remove any dirt or debris.
You can skin your potatoes if you prefer, but I like to keep them on for added color and fiber!
Cut the potatoes in half lengthwise, then cut each half into 4 to 5 even wedges.
To get extra crispy potatoes, soak the slices in a large bowl of warm water for about 10 to 15 minutes. Be sure to dry them off before proceeding.
Season the Potatoes
Preheat oven to 425℉. A high temperature is required to get that crispy exterior!
Place all of the wedges in a large mixing bowl. Toss in olive oil until they are all evenly coated.
Sprinkle the seasoning mix over them and place potato wedges in a single layer on parchment paper-lined large baking sheets. It’s best to use two if needed so the potatoes have plenty of space. Parchment paper works better than aluminum foil and does not stick to your potatoes.
Bake in the Oven
Bake in the preheated oven for 40-50 minutes. Don’t forget to flip so both sides get cooked evenly and become golden brown.
After roasting, top crunchy potato wedges with a mixture of Parmesan cheese and parsley just before serving.
FAQs
Cutting the wedges into smaller pieces, soaking and drying before seasoning, and spacing them out in the oven all prevent soggy potatoes. Also, be sure to use a higher temperature.
The simple step of soaking potatoes helps remove excess starch, which can keep potatoes from getting crispy when roasting. You don’t want to miss this part!
What To Serve With Potato Wedges?
Potato wedges are such a versatile and easy side dish recipe that tastes great with so many mains.
A few of my favorite recipes to make with these crispy potatoes include Spinach and Artichoke Stuffed Chicken, Blackened Salmon, or a delightful Filet Mignon.
Crispy potato wedges also make a great appetizer to serve for a party with a bit of sour cream or your favorite dipping sauce like barbecue sauce, Homemade Remoulade Sauce, Ranch Dressing, or even Chick-fil-A Sauce.
More Potato Recipes
Potatoes are a side you can enjoy just about any night! Try any of these tasty and perfect side dish recipes next time.
Air Fryer Roasted Potatoes, Roasted Yukon Gold Potatoes, and Instant Pot Mashed Potatoes are super simple.
Hasselback Potatoes, Garlic Parmesan Fries, and Duchess Potatoes are impressive and will have everyone coming back for more.
Change things up with Potato Pancakes or a Baked Potato Soup.
There are so many more Healthy Side Dish Recipes to discover!
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Crispy Baked Potato Wedges Recipe
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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
- Preheat oven to 425ºF.
- Prep Potatoes. Cut potatoes in half length-wise. Cut each half into 4 even slices. Soak potato slices in warm water for 10-15 minutes. Dry potatoes thoroughly with paper towels or a dish towel.2 lbs. Russet potatoes
- Season Potatoes. Place potato wedges in a large bowl. Add olive oil and toss until well coated. In a small bowl whisk together salt, pepper, garlic powder, and paprika. Sprinkle seasoning mix over potato wedges and toss to coat.2 ½ Tbsp. olive oil, 1 tsp. salt, ½ tsp. pepper, 1 tsp. garlic powder, ¼ tsp. paprika
- Bake in Oven. Line a large baking sheet with parchment paper and lay potato wedges out in a single layer, being careful not to overlap them. Bake potato wedges in preheated oven for 40-50 minutes, flipping halfway through.
- Serve potatoes with a sprinkle of Parmesan cheese and parsley on top and enjoy!¼ cup Parmesan cheese, 2 Tbsp. parsley
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Notes
Dietary Modifications
This recipe is already gluten-free and vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Dairy-free: Substitute a dairy-free Parmesan cheese, or leave it out completely.
- Vegan: Choose a vegan Parmesan cheese, or (again) simply skip it.
Meal Prep and Storage
- To Prep Ahead: Slice the potatoes, then keep in a bag in the fridge until ready to use.
- To Store: Keep leftover potato wedges in an airtight container in the fridge for up to 4 to 5 days.
- To Freeze: For the best results, flash freeze on a baking sheet, then transfer to a freezer-safe container for up to 3 to 4 months.
- To Reheat: The best way to keep that crispy exterior when reheating this recipe is to heat potatoes up in a 300ºF oven for 10-15 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look super crispy. Cannot wait to try them out!
They totally are, Ara! Let me know what you think when you try them out 🙂