These thick-cut oven roasted potato wedges are perfection! Seasoned with spices like smoked paprika, garlic powder, and thyme, these potato wedges are baked in the oven until golden and tender.
My favorite part is that final toss with freshly grated parmesan cheese and parsley. It’s such a quick and easy way to elevate potatoes!
Quick Look at the Recipe
- Prep Time: 10 minutes, Cook Time: 35 minutes
- Total Time: 45 minutes
- Method: Oven roasted
- Main Ingredients: Russet potatoes, spices, parmesan cheese, parsley
- Flavor Profile: Garlicky, herby, and smoky. Golden and crispy on the outside, fluffy inside.
- Ideal for: Easy side dishes, appetizers, game day
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Ingredient Notes
- Russet potatoes: Pick 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 works too.
- Grated parmesan cheese: I use freshly grated or store-bought finely grated.
- Fresh Italian parsley: Finely chopped. Provides a fresh and aromatic finish!
- Olive oil, salt and pepper
As always, ingredient quantities are listed in the recipe card down below.
Substitutions and variations
- Yukon gold potatoes are a great substitute. They won’t be as fluffy and airy as russets, but still tender and golden brown.
- Instead of fresh thyme or rosemary, you can also use dried Italian seasoning.
- Other seasonings I love using to make roasted potatoes is lemon pepper seasoning, cayenne peppers, and cajun seasoning.
- Sweet potatoes! Use this baked potato wedges recipe with sweet potatoes, 1:1 swap.
How to Make Potato Wedges
- Scrub the potatoes. Preheat oven to 425ºF. Since we’re roasting potato wedges with the skin on, I like to scrub the potatoes clean using a brush.
- How to cut potato wedges. I usually split them in half first lengthwise, and then cut into about 4 wedges per each potato half. Cut them into uniform wedges for even cooking. Pat dry well.
- Season. In a bowl, toss the potato wedges with thyme, smoked paprika, garlic powder, onion powder, olive oil, salt, and black pepper until well coated evenly.
- Arrange. Line a large sheet pan with parchment paper and arrange the potatoes, spaced about 1-2 inches apart. Do not overcrowd, otherwise they will steam and not roast.
- Bake and turn. Bake the potato wedges for about 35 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.
- This is the best part! Once they are done, transfer to a large bowl and toss with grated parmesan cheese and freshly chopped parsley.
- Serve warm and enjoy with your favorite dipping sauces. I love it with some good homemade tzatziki or just ketchup on the side.
Tips for Success
- Ideal oven temperature: Roast at high temperature (425ºF) to get a golden crust.
- Prevent sticking: 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. The edges will get nice and golden on parchment paper as long as you let them roast undisturbed per side (flip only once).
- If you don’t have parchment paper, grease your sheet pan generously.
- Don’t overcrowd. Space them on the pan about 1-2 inches apart for air flow. If they are too close together, they may steam instead. Use 2 sheet pans if needed.
- When to turn the potatoes: Not halfway through, that’s too early. Turn them about 25 minutes into the roasting time. Take a quick peek underneath to check that they are golden. If so, they are ready to flip.
Air Fryer Variation
After seasoning as directed, air fry the potato wedges at 400°F for 20 minutes, flipping them about halfway through.
Looking for more easy air fryer recipes? Try my Air Fryer Chicken Cutlets, which pair so well with these oven potato wedges!
Recipe FAQs
Do I need to soak them in water before baking?
You can and they will get crispier if you do, but I personally didn’t find it necessary. Because russets potatoes have naturally low moisture, as long as you cut them evenly, pat dry them well, use enough oil, roast at high heat, and avoid overcrowding, you’ll still get great texture without the extra soaking step.
Why aren’t my baked potato wedges getting crispy?
Make sure not to overcrowd the pan. If they are too close together, they will steam and not roast. You want to create enough space for air flow.
Will the potatoes stick to the pan?
We use parchment paper to roast the potato wedges, which will prevent sticking. The last thing you want is for that crust to rip. They will still get golden as long as you let them roast on each side undisturbed (only flip once).
Freezing and Reheating
- Freezing: Let the baked potato wedges cool completely, then flash-freeze in a single layer. Once they are solid, transfer into a freezer-friendly and freeze for up to 3 months.
- Reheat from frozen (do not thaw) in a preheated 375ºF oven for 20 minutes, or in the air fryer at 375ºF for 12-13 minutes, tossing halfway through.
- Storage: Leftovers store well in the fridge for about 3 days. Reheat in the air fryer to make them crispy again.
How To Serve Potato Wedges
- Sauces! Guacamole and this easy avocado crema are great dipping sauces. Or just keep it simple with ketchup, anything you’d like really.
- Pair with proteins: Garlic Butter Steak Bites or for a lighter option try my favorite Air Fryer Salmon Bites.
- Burgers: Feta Turkey Burgers or a classic homemade burger.
- Sandwiches, sliders: They are great with chicken caesar wraps, Philly Cheesesteak Sliders and these amazing Chicken Bacon Ranch Sliders.
- Appetizers: Use these baked potato wedges to make Carne Asada Fries!
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Oven Roasted Potato Wedges
You'll love these easy and delicious roasted potato wedges in the oven. They are seasoned perfectly and roasted until golden brown and crispy on the outside. They are perfect as appetizers or a side dish.
Servings 6 people
Calories 212kcal
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 425ºF. Line 2 large sheet pans with parchment paper (not aluminum foil, see note below).
- Scrub potatoes: Wash and scrub the potatoes until clean using a brush. Since we'll be roasting them with the skin on, it's important that they are clean.
- Cut into wedges: Cut each Russet potato into about 8 even-sized wedges. I usually cut each on in half lengthwise first, and then cut each half into 4 wedges. Pat dry the potatoes thoroughly.
- Season: In a large bowl, toss the potatoes with the olive oil, thyme, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
- Arrange: Transfer to the lined sheet pans and lay every edge flat. Space them about 1-2 inches apart. Don’t overcrowd so that they roast properly and not steam.
- Bake for about 35 minutes total, flipping them after about 25 minutes into the baking time. Once ready, they should be golden brown and crispy. Tip: Take a quick peak underneath to see if they golden enough for flipping. Let them roast on each side undisturbed so they develop that crust.
- Finish: 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.
- If you don’t have parchment paper, grease your sheet pan generously.
- Air fryer method option: After seasoning as directed, air fry the potato wedges at 400°F for 20 minutes, flipping them about halfway through.
- Store leftovers in a sealed container for up to 3 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 350ºF for 20 minutes, or in the air fryer at 375ºF for 10 minutes.
- Optional: 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. I personally didn’t find it necessary to pre-soak them, as Russets are naturally low in moisture anyway.
- Russet potatoes: Yukon gold or red potatoes. If substituting, find larger ones, since these tend to be smaller than russets.
- Substitute the fresh thyme with half the amount of dried Italian seasoning.
- Seasoning: Feel free to customize the seasoning blend with your favorite spices.
Nutrition
Serving: 5wedges | Calories: 212kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 663mg | Potassium: 620mg | Fiber: 2g | Sugar: 1g | Vitamin A: 273IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 1mg
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Sharon H says
These where so delicious, everyone raved. A keeper into our files for sure. I thought they were just like any other baked wedges, but when the fragrance filled the kitchen with mouth watering aromas , I just know that this was going to be so good we could hardly wait. We had our potatoes serve with marinade london broil on the grill, broccoli , corn and salad… I have all ready sent the recipes to family and church friends..looking forward to more great dishes from this new site .. you will love them and pass it on as well. Thanks Tania. God bless you and your site… Sharon H. VA.
Tania says
Thank you so much for the kind words, Sharon!
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!