Crispy Baked Potato Wedges

These Potato Wedges are an easy side that is perfectly seasoned with Parmesan, garlic, and herbs, then oven-roasted until golden brown with fluffy, tender centers.

Pair with smash burgers, grilled chicken breasts, or your favorite dipping sauce for the ultimate meal!

plated Crispy Baked Potato Wedges with parmesan and parsley

Holly’s Recipe Highlights: Crispy Baked Potato Wedges

Flavor: The savory Parmesan, garlic, onion, and seasoned salt create a rich, cheesy flavor with a hint of herb freshness and perfectly crispy edges.
Why It Works: Soaking in cold water prevents the wedges from steaming in the oven, ensuring they are crisp on the outside and fluffy inside.
Serving Suggestions: Serve these potato wedges with ketchup, garlic aioli, or honey mustard for dipping.

Total Time: 1 Hr 30 Mins (10 Mins Prep!) Servings: 4 Cooking Method: Oven-Baked

Ingredient Notes

oil , potatoes , garlic powder , parsley , onion powder , seasoned salt , parmesan with labels to make Crispy Baked Potato Wedges

Russet Potatoes: Their high starch content creates fluffy interiors and crispy edges. Choose small, evenly sized potatoes and leave the skins on to help the wedges hold their shape while baking.
Parmesan Cheese: Choose a finely shredded or grated Parmesan so that it coats the wedges evenly.
Seasonings: I use garlic and onion powder because they distribute evenly over the wedges and are less likely to burn than fresh.

Variations

Spicy: Add cayenne, chili powder, or crushed red pepper.
Ranch: Add dry ranch seasoning and reduce the seasoned salt.
Loaded: Finish baked wedges with cheddar, bacon, green onions, and sour cream.

Cut Evenly: Cut each potato into evenly sized wedges so they cook at a similar rate.
Soak the Potatoes: Soak cut potatoes for at least 30 minutes when possible to remove the excess surface starch.
Dry the Potatoes: Thoroughly pat dry the potatoes. Water left on the surface creates steam and prevents browning.
Space Evenly: Use a large rimmed baking sheet so you can leave space between the wedges. Crowded potatoes soften instead of crisping.
Arrange Skin-Side Down: Place the potatoes skin side down on the baking sheet so both cut surfaces remain exposed to the hot oven air.

Save Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 2 months.

Spread frozen wedges on a baking sheet and reheat in the oven at 400°F until hot and crisp.

More Crispy Potato Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 50 minutes

Soaking (if time allows) 30 minutes

Total Time 1 hour 30 minutes

Preheat oven to 400°F.
Wash potatoes and cut in half lengthwise and then cut into wedges (depending on size, 8 to 10 wedges each).
If time allows, soak potato wedges in cold water at least 30 minutes. Drain and dry very well with a kitchen towel or paper towels.
Toss potatoes with remaining ingredients until well coated.
Place potatoes, skin side down, on a large baking pan and bake until tender and browned, about 32 to 36 minutes.

Soaking the potatoes in cold water for at least 30 minutes (or up to a few hours) removes starches.
Once soaked, dry the potatoes well so they don’t steam.
Be generous with the oil, it helps them crisp.
They can be broiled a minute or two before serving if desired.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish

Cuisine American

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