You’re going to love these baked potato wedges! They are seasoned to perfection and oven-baked until beautifully golden brown and crispy around the edges.
To make these even better, we toss them with grated parmesan cheese and fresh parsley at the end. So good.
Below, I share all about how to make the perfect baked potato wedges at home, including storage and freezing tips!
Nothing complicated here! This baked potato wedges recipe is simple and easy. It requires minimal prep work and the rest is just roasting time.
I use a seasoning blend of garlic powder, onion powder, paprika, and herbs for that garlicky and smoky flavor profile. The best part? It’s gotta be that final toss with grated parmesan cheese and freshly chopped parsley. It’s such a quick way to elevate potatoes.
Baked potato wedges are one of my favorite sides to serve with pretty much anything, especially burgers, such as my classic American Burgers and Salmon Burgers.
And of course, they always make an appearance on game day! Pair them with my extra crispy Garlic Parmesan Wings and Homemade Pizza Rolls, and you’ll have a whole party going!
Looking for more potato side dishes? Give these Herb Roasted Potatoes and Loaded Potato Skins a try.
Why we love these baked potato wedges:
- Texture: Perfectly golden brown and crispy on the outside, fluffy and tender inside.
- Perfect flavors: Garlicky, herby, and smoky. The finishing touch is grated parmesan cheese and freshly chopped parsley.
- Super easy to make! This recipe requires very little prep time. Just cut your potatoes, season, and bake. It’s that simple.
- The perfect pairing. Whether you’re serving with burgers or chicken, you can’t go wrong with these!
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Ingredient Notes
Below are a few notes on the ingredients I used. I hope these are helpful for you when grabbing your ingredients. As always, the full quantities can be found in the recipe card down below.
- Russet potatoes: Pick small to medium potatoes to get perfectly-sized wedges. Russets are best for this recipe because of their shape, size, and texture. They turn fluffy when cooked, which complements the golden brown and crispy exterior very well.
- Seasonings: Smoked paprika, garlic powder, onion powder. Feel free to add any other seasonings you like.
- Fresh thyme: Roughly chopped thyme leaves. Rosemary would work great too.
- Olive oil: For roasting.
- Salt and pepper
- Grated parmesan cheese: I use freshly grated or store-bought finely grated.
- Fresh Italian parsley: Finely chopped. Provides a fresh and aromatic finish.
Step-by-Step Tutorial
This is a very easy recipe that requires minimal prep time. Here’s how to make these potato wedges at home!
Step 1 | Cut potatoes into wedges
Preheat oven to 425 degrees F. Scrub the potatoes clean. Cut the potatoes into wedges. I usually split it in half first lengthwise, and then, cut into about 4 wedges per half. Cut into uniform wedges to ensure even cooking.
Step 2 | Toss with seasoning
In a bowl, toss the potato wedges with the chopped thyme, paprika, garlic powder, onion powder, olive oil, Kosher salt, and black pepper until well coated.
Step 3 | Arrange on sheet pan and roast
Line a large sheet pan with parchment paper. I’d recommend parchment paper over aluminum foil to prevent the golden brown crust from sticking.
Arrange the seasoned wedges on the lined sheet pan evenly spaced apart. Do not overcrowd, otherwise they won’t roast well. Cook in a preheated oven for a total of 35 to 40 minutes, turning about 25 minutes into the cooking time. Take a quick peek under the potatoes and see if they are golden brown – if they are, they are ready to flip.
Step 4 | Toss with parmesan and parsley
Once they are done, transfer to a large bowl and toss with grated parmesan cheese and freshly chopped parsley. Serve these potato wedges warm and enjoy!
Serving and Pairing Ideas
Pair with your favorite dipping sauce, be it a tangy aioli, a classic ketchup, or ranch. Anything you’d like!
There are so many ways to serve potato wedges. Here are some ideas:
- With proteins: Chicken Nuggets, Air Fryer Steak Bites.
- Burgers: Try our Greek Turkey Burgers or Salmon Burgers.
- Wraps and sandwiches: Try my Chicken Caesar Wrap or Grilled Veggie Sandwich.
- Party appetizers: Garlic Parmesan Wings, Pizza Rolls, and Chorizo Queso.
Freezing and Reheating
These potatoes freeze beautifully! Let the baked potato wedges cool completely, then flash-freeze in a single layer. Once they are hardened, transfer into a bag or container and freeze for up to 3 months.
Reheat from frozen (do not thaw) in a preheated 375 degrees F oven for 15 to 20 minutes, or in the air fryer at 375 degrees for 10-13 minutes, tossing halfway through.
Leftovers store well in the fridge for up to 3 or 4 days. Reheat in the oven at 375 degrees F or in the air fryer at 375F.
Recipe FAQs
I’d highly recommend Russet potatoes because of their fluffy and tender texture. They are also the perfect shape and size for wedges. However, Yukon gold and red potatoes will work too.
Yes! Air fry at 400 degrees F for about 15 minutes, tossing halfway through.
Yes! The key is to let them roast at high temperature (425F) undisturbed for the first 25 minutes so they have a chance to develop a crispy crust. However, if you want to make them extra crispy, soak them in cold water for 20 minutes. Pat dry thoroughly. This process removes excess starch, and this helps them crisp up even better.
Make sure to grease the baking sheet well. Once the bottom edges crisps up enough, they will release easily.
This recipe was originally published in 2018 and updated in January 2024 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Roast at high temperature (425 F is recommended) to get those golden brown and crispy edges.
- Find Russet potatoes that are on the smaller-medium side to make the perfect-sized wedges.
- Cut the potatoes into about the same size for even cooking.
- Don’t overcrowd. Space them on the pan about 2 inches apart. If they are too close together, they may steam instead. Use 2 sheet pans if needed.
- Line your sheet pan with parchment paper rather than aluminum foil. Sometimes food sticks to foil, even if it’s greased, and this can tear the golden brown crust.
- For extra crispiness, soak sliced uncooked potatoes in cold water for about 20 minutes, then pat dry thoroughly, and proceed as directed. This removes excess starch and helps with the crispiness factor.
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Baked Potato Wedges
Equipment
Ingredients
- 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
Instructions
- Preheat oven to 425 degrees F. Line 2 large sheet pans with parchment paper (preferably not aluminum foil, see note below).
- Wash and scrub potatoes until clean. Cut each potato into about 8 wedges, making sure they are about the same size for even cooking. I usually cut each in half lengthwise, and then cut each half into 4 wedges.
- Place the sliced potatoes in a large bowl. Toss with the olive oil, thyme, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
- Transfer to the lined sheet pans and lay every edge flat. Don’t overcrowd, as overcrowding can cause the potatoes to steam instead.
- Roast for about 35 to 40 minutes total, flipping them after about 25 minutes into the baking time. Once ready, they should be golden brown and crispy.
- Remove from the oven and immediately toss with grated parmesan cheese and chopped parsley. Serve warm. Enjoy!
Notes
- Russet potatoes: Ideally, find ones that are smaller or medium in size.
- I’d highly recommend using parchment paper rather than aluminum foil. Sometimes food sticks to foil even when greased.
- Want them extra crispy? Soak sliced uncooked potatoes in cold water for about 20 minutes, then pat dry and proceed as directed. This will remove excess starch, which helps to make potatoes crunchier.
- Store leftovers in a sealed container for up to 3 or 4 days.
- Freezing: Let the baked potatoes cool down completely. Freeze in a single layer until hardened, and then transfer to a resealable bag. Freeze for up to 3 months.
- Reheat frozen wedges in the oven at 350F for 20 minutes, or in the air fryer at 375 for 10 minutes.
- Russet potatoes: Yukon gold or red potatoes. If substituting, find larger ones, since these tend to be smaller than russets.
- Seasoning: Feel free to customize the seasoning blend with your favorite spices.
Paige says
These turned out lovely! I even used red potatoes and they were great. Definitely saving this recipe as a new staple.
Tania says
Thank you, Paige!