Crispy Baked Potato Wedges


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Potato Wedges are the best side dish to hit the dinner table!  They are tossed in the perfect blend of seasonings, parmesan, and olive oil before being oven-roasted. 

These wedges are a great side dish but they’re also perfect to put out as a snack on game day!

Close up of crispy baked potato wedges on a baking tray with a dish of ketchup.

The Best Potatoes to Use

Just like when making french fries, my potato of choice is russet potatoes. Look for quality russet potatoes that are fairly small and uniform in size for uniform cooking.

These wedges also work with red or yellow skinned potatoes, the texture will be a bit creamier and more similar to a roasted potato.

Russet potatoes being cut in to wedges on a cutting board.

How to Make Potato Wedges

Homemade roasted potatoes get that crunchy dark coating on the edges that makes them super crunchy and perfect for dipping!

  1. Prep potatoes and cut into wedges (per recipe below).
  2. Toss with seasoning and parmesan and place on a parchment lined baking sheet.
  3. Bake until tender and serve hot!

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

Potato wedges being topped with olive oil, seasonings, and parmesan cheese.

How to Make Them Crispy

    • 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).
    • Dry Once soaked, dry the potatoes well. Any water left will steam them 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.

Two images showing potato wedges on a baking tray before and after being roasted.

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!

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

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

How to Reheat Potato Wedges

Potato wedges are super 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

Crispy Baked Potato Wedges

Prep Time 20 minutes
Cook Time 45 minutes
Soaking (if time allows) 30 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Author Holly Nilsson
Course Appetizer, Side Dish
Cuisine American
Best appetizer or side dish for any meal, including breakfast!

Ingredients

  • 4 small russet potatoes skin on
  • 1/4 cup Parmesan cheese grated
  • 3 tablespoons olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon parsley
  • 1/2 teaspoon seasoned salt

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Instructions

  • Preheat oven to 425°F.
  • Wash potatoes and 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 45-50 minutes.

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
Keyword potato wedges
Close up of baked potato wedges on a baking sheet with ketchup.
Crispy potato wedges on a baking sheet with ketchup.
Crispy baked potato wedges on a baking sheet with ketchup.

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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