Crispy Baked Potato Wedges

Oven Baked Potato Wedges are one of the best side dishes to hit the dinner table!

Potatoes are cut into wedges, tossed in a blend of seasonings, parmesan, and olive oil, and roasted. 

Serve with ketchup or your favorite dips.

The Best Potatoes to For Wedges

Baked potato wedges are best with a nice starchy potato. Just like when making french fries, I think the best potatoes are russet potatoes or Idaho. Look for potatoes that are fairly small (the wedge size will be better).

Potato wedges do work with red or yellow skinned potatoes, the texture will be a bit creamier and more similar to a roasted potato and the outside won’t be quite as crisp.

How to Cut Potato Wedges

I don’t peel potato wedges, I love the color, flavor and texture of the skin. If you’d like to peel them, do so before cutting into wedges.

1. Lay potato on its side and cut in half lengthwise.
2. Lay the cut sides down and cut in half lengthwise again.
3. Flip the potato pieces over (skin size down) and cut down the middle once more to create wedges.

If the potatoes are large, or if smaller wedges are desired, keep cutting until the wedges are all the desired size.

How to Make Potato Wedges

Homemade roasted potato wedges are easy to make baked in the oven and come out nice and crispy on the outside and fluffy and tender inside.

1. Prep potatoes (soak them in cold water per the recipe below if time allows) and cut them into wedges as above.
2. Toss with seasoning and parmesan and place on a parchment-lined baking sheet.
3. Bake until tender and serve hot (they can also be cooked in an air fryer).

Try making them with your own rubs or seasoning blends for a custom side perfect for any meal!

How to Make Potato Wedges Crispy in the Oven

• • Soak: Soak the potatoes in cold water for at least 30 minutes (or up to a few hours). This removes a lot of starch from the outside (you’ll see it in the bottom of the bowl as you remove them).
  • Dab Dry: Once soaked, dry the potatoes well. Any water left will steam the potato wedges instead of crisp them.
  • Oil: Be generous with the oil, it helps them crisp.
  • Heat: A high heat helps crisp the outside just like when making roasted vegetables. You can also broil for a few minutes (without parchment paper) if desired.

What to Serve with Potato Wedges

Potatoes are the perfect vehicle for ANY kind of sauce or dip! Here is a list of ideas to inspire you!

• BBQ Sauce – any flavor, any time
• Ranch Dip
• Honey Mustard Dressing
• Simple ketchup

As for main dishes that make potato wedges a perfect side, here are a few favorites!

• Breakfast: Breakfast burritos, Fried Egg Sandwiches.
• Lunch: Grilled hot dogs, Tuna Melts, BLT’s.
• Supper: Burgers fresh off the grill, Meatloaf with a crispy cucumber salad, or juicy baked pork chops.

Or really anything you’re craving! they are such a versatile side dish that goes great with anything.

Got Leftovers?

Potato wedges are easy to reheat! Place them in a non stick pan with a touch of oil over medium low heat and cover. Stir occasionally until heated through. You can also microwave them but they won’t be as crispy!

Crispy Potato Side Dishes

• Easy Home Fries – savory, crispy goodness!
• Roasted Smashed Potatoes – so simple to prepare
• Baked French Fries – all-time favorites!
• Crispy Parmesan Potatoes – perfect side or snack!
• Roasted Potatoes and Carrots – one pan recipe

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Crispy Baked Potato Wedges

Perfectly seasoned and tossed in Parmesan, this is the best appetizer or side dish for any meal, including breakfast!

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Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Soaking (if time allows) 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4 servings

Author Holly Nilsson

Ingredients  

1x2x3x

• ▢ 4 small russet potatoes skin on
• ▢ ¼ cup Parmesan cheese grated
• ▢ 3 tablespoons olive oil
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon parsley
• ▢ ½ teaspoon seasoned salt
• ▢ extra parmesan and parsley for serving optional

Instructions 

• Preheat oven to 400°F.
• Wash potatoes and cut in half lenghwise and then cut into wedges (depending on size, 8-10 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 32-36 minutes.

Notes

• 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.

5 from 39 votes

Nutrition Information

Calories: 256 | Carbohydrates: 32g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 400mg | Potassium: 718mg | Fiber: 2g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 2mg

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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