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A large baking sheet full of a baked potato wedges recipe with Parmesan cheese and parsley on top.
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5 from 4 votes

Crispy Baked Potato Wedges Recipe

You'll get the CRISPIEST Baked Potato Wedges with this quick and easy recipe! Russet potatoes are cut into wedges, roasted to perfection in the oven, and then topped with Parmesan cheese just before serving.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings: 6 servings
Author: Jennifer Deppa


  • 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


  • 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



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.


Calories: 196kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 396mg | Potassium: 667mg | Fiber: 2g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 15.2mg | Calcium: 78mg | Iron: 1.8mg