These crispy baked potato wedges are golden on the outside, tender on the inside, and bursting with savory flavor. They’re an easy side dish or snack that pairs perfectly with burgers, sandwiches, or your favorite dipping sauces. With a simple seasoning blend and a touch of Parmesan, these wedges will quickly become a household favorite.

Why You’ll Love This Recipe

Perfectly crispy without deep-frying.
Simple ingredients you likely already have at home.
Works as a snack, appetizer, or side dish.
Easy to customize with different seasonings.
Kid-friendly and crowd-pleasing for parties and gatherings.
Bakes in under 40 minutes after prep.
Less mess and healthier than traditional fried wedges.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Russet potatoes
Extra virgin olive oil
Fine sea salt or kosher salt
Paprika
Black pepper
Garlic powder
Fresh parsley, finely chopped
Parmesan cheese, grated

Directions

Preheat oven to 450°F (232°C). Line a rimmed baking sheet with foil or parchment paper.
Cut potatoes lengthwise in half, then slice each half into 4–5 wedges about ½ inch thick.
Place wedges in a large bowl of cold water with ice cubes. Let soak for 30 minutes, then drain and pat completely dry.
In a large bowl, toss potatoes with salt, paprika, pepper, and garlic powder. Drizzle with olive oil and toss until evenly coated.
Arrange wedges in a single layer, cut-side down, on the baking sheet.
Bake for 20 minutes, flip, then bake an additional 12–15 minutes until golden and crispy.
While still hot, toss with Parmesan cheese and parsley. Serve immediately with your favorite dip.

Servings and timing

Servings: 4 (as an appetizer)
Prep time: 35 minutes
Cook time: 35 minutes
Total time: 1 hour 10 minutes

Variations

Spicy wedges: Add cayenne pepper or chili powder to the seasoning mix.
Herbed wedges: Toss with dried rosemary, thyme, or Italian seasoning before baking.
Cheesy wedges: Use shredded cheddar instead of Parmesan for a richer flavor.
Sweet potato version: Swap russet potatoes for sweet potatoes and reduce baking time slightly.

Storage/Reheating

Store cooled wedges in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 400°F (200°C) oven for 8–10 minutes or in an air fryer for 3–5 minutes to restore crispiness. Avoid microwaving as it softens the texture.

FAQs

How do I make my potato wedges extra crispy?

Soak the cut wedges in cold water with ice for 30 minutes to remove starch, then dry thoroughly before seasoning and baking.

Can I skip the soaking step?

Yes, but the wedges may be softer and less crispy.

What type of potato is best for wedges?

Russet potatoes are ideal for crispiness, but Yukon Gold or red potatoes can also be used.

Can I make these in the air fryer?

Yes. Cook in batches at 400°F for about 15–18 minutes, shaking halfway through.

Can I prepare these ahead of time?

You can soak and dry the potatoes ahead, but bake them right before serving for best results.

How do I prevent wedges from sticking to the pan?

Use parchment paper or foil and avoid flipping too soon; wait until the first side is golden and crisp.

Can I use other oils instead of olive oil?

Yes, avocado oil or canola oil work well for high-temperature roasting.

Do I need to peel the potatoes?

No, leaving the skin on adds flavor, texture, and nutrients.

What’s the best dip for these wedges?

Ketchup, ranch, garlic aioli, or spicy mayo are all great choices.

Can I freeze baked potato wedges?

Yes. Freeze in a single layer, then store in a freezer bag for up to 2 months. Reheat in the oven without thawing.

Conclusion

These crispy baked potato wedges are the ultimate combination of easy preparation, wholesome ingredients, and irresistible flavor. Whether served alongside a juicy burger, enjoyed as a snack, or presented as a party appetizer, they deliver crunch and comfort in every bite. Once you try them with the Parmesan and parsley topping, you may never go back to store-bought fries.