Baked Potato Wedges
You'll love these easy and delicious baked potato wedges. 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