Crispy, golden, and seasoned to perfection, these baked potato wedges have become a go-to side dish in my kitchen. I love how easy they are to prepare and how versatile they are when it comes to pairing with main dishes. The secret to taking them over the top? A final toss in freshly grated parmesan and chopped parsley.

Whether I’m hosting a game day gathering or just craving a cozy dinner side, these wedges never disappoint.

Why You’ll Love This Recipe

I really enjoy how these potato wedges strike the perfect balance between crispy and fluffy. The outside turns golden and crisp, while the inside stays soft and tender. The seasoning blend brings in garlicky, smoky, and herby notes that pair beautifully with the richness of the parmesan.

They’re also incredibly simple to prepare. After a quick toss with olive oil and spices, the oven takes care of the rest. I often serve them with burgers, wraps, or wings, but honestly, they’re great all on their own with a dip on the side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 small or medium Russet potatoes, unpeeled

• ¼ cup olive oil

• 2 teaspoons chopped thyme leaves

• ¾ teaspoon smoked paprika

• ¾ teaspoon garlic powder

• ¼ teaspoon onion powder

• 1 ½ teaspoon Kosher salt

• ¼ teaspoon ground black pepper

• ¼ cup grated parmesan cheese, plus more to taste

• 2 tablespoons finely chopped Italian parsley

Directions

1. Preheat and prep
   I start by preheating my oven to 425°F and lining two sheet pans with parchment paper. Parchment works better than foil here because it prevents sticking and helps the wedges crisp up.

2. Cut the potatoes
   After scrubbing the potatoes clean, I slice each into about 8 wedges. Cutting them evenly ensures that they cook uniformly.

3. Season
   In a large bowl, I toss the wedges with olive oil, thyme, smoked paprika, garlic powder, onion powder, salt, and pepper. Every piece should be well coated.

4. Arrange and roast
   I spread the wedges out on the lined baking sheets, making sure they’re not overcrowded—this step is crucial for crispiness. I roast them for 35–40 minutes, flipping halfway through to get them evenly golden on both sides.

5. Add parmesan and parsley
   As soon as they come out of the oven, I toss them with freshly grated parmesan and chopped parsley. I like to serve them hot, right off the pan.

Servings And Timing

This recipe makes enough for 6 servings, depending on how hungry everyone is. It takes 10 minutes of prep time and 35–40 minutes of cook time, so I have it ready in about 45 minutes total.

Variations

• Different potatoes: While I prefer Russet for their texture, I’ve used Yukon Gold and even red potatoes with good results.

• Change up the herbs: Rosemary or oregano are great alternatives to thyme.

• Make it spicy: A pinch of cayenne or chili powder gives the wedges a nice kick.

• Add breadcrumbs: For an even crunchier finish, I sometimes toss them in a bit of seasoned breadcrumbs before baking.

Storage/Reheating

Leftover wedges keep well in the fridge for up to 3–4 days. I store them in an airtight container and reheat in the oven at 375°F until warmed through, usually about 10–15 minutes. The air fryer is also a great option for reheating—they come out nice and crispy again.

To freeze, I let the wedges cool completely, then freeze them in a single layer before transferring to a freezer-safe bag. When ready to eat, I bake them straight from frozen at 375°F for 15–20 minutes or air fry them for 10–13 minutes, flipping halfway through.

FAQs

1. What Types Of Potatoes Can I Use?

I usually stick with Russet potatoes for their fluffy interior and crispy exterior, but Yukon Gold or red potatoes also work. Just be sure to choose medium to large ones for consistent wedge sizes.

2. Can I Make This Recipe In The Air Fryer?

Yes, I’ve made these wedges in the air fryer by cooking at 375°F for about 20–25 minutes, shaking the basket halfway through. They turn out super crispy with less oil.

3. Are These Potato Wedges Crispy?

Absolutely. The key is roasting them at a high temperature, spacing them out on the pan, and flipping halfway through. For extra crispiness, I sometimes soak the cut wedges in cold water for 20 minutes, then pat them dry thoroughly before seasoning.

4. What Can I Use If I Don’t Have Parchment Paper?

If I’m out of parchment, I use a silicone baking mat or lightly grease a nonstick baking sheet. I avoid foil since the wedges tend to stick, even with oil.

5. Can I Make These Ahead Of Time?

I often prepare the wedges a few hours in advance and store them in cold water in the fridge. Before baking, I dry them completely, then season and roast as usual. This makes dinner prep a breeze.

Conclusion

These baked potato wedges are everything I want in a side dish: crispy, flavorful, and ridiculously easy to make. I always keep potatoes on hand just for these. Whether I’m feeding a crowd or just looking for something simple and satisfying, they always hit the spot.

They pair with almost anything, and the parmesan-parsley finish gives them a little something extra. I hope they become a favorite in your kitchen like they are in mine.