Oven Baked Potato Wedges easy + crispy!
Crispy potato wedges are perfectly seasoned and garnished with Parmesan cheese. You won’t be able to stop at one!
Packed with flavor and texture, these hardy wedges are a comfort food flavor bomb. Try this amazing side dish with homemade ranch burgers, lake chicken or slow cooker pulled chicken.
Homemade + so delicious!
French fries are simply delicious and addictive, but these homemade wedges are amazing! ! ! Being able to control the flavor profile makes these totally irresistible.
Crispy on the outside and soft on the inside, these oven-baked potato wedges are the perfect side. Did I mention they are also super easy to make? My kids are so excited when I make “French Fries” we really can’t get enough.
Seasoning to perfection with a little cheesy soda means no ketchup required! They all sing by themselves. You’re going to want to whip these up today…so best make sure you don’t run out of potatoes!
Make even potato wedges: Wash thoroughly. You don’t need to peel. In fact, the skin helps provide a nice crispy texture. Cut in half lengthwise. Cut those two halves in half. Then cut the quarters in half again. Each potato will yield 8 wedges.
Using Russet Potatoes: Russet potatoes are best for this recipe. Choose potatoes of the same size that are the same size when cut into wedges, which means they will cook evenly. Make sure to spread the wedges in a single layer with limited contact so they all bake nice and crispy.
How to Make Potato Wedges
Prepare. Line 2 large baking sheets with parchment paper and preheat oven to 390°F (200°C).
wedge. Cut each potato into 8 even-sized wedges: cut in half lengthwise, then cut in half again lengthwise. Finally, cut the pieces in half lengthwise one last time.
coat. Put the oil, garlic powder, garlic salt and pepper in a large Ziploc bag. Add the potato wedges and mix well.
season. Spread the wedges evenly on both baking sheets. Make sure to rest skin side down against the pan. Sprinkle with half of the Parmesan cheese and salt if desired.
bake. Bake for 30 minutes, turning the wedges halfway through. They are done when they are golden, crispy and cooked through when tested with a fork.
Decoration and service. Sprinkle with parsley and remaining Parmesan cheese and serve hot.
Other seasonings to try:
There are also ways to change the taste of the potato wedges by changing the seasoning…
- parmesan, romaine cheese
- parsley, chives, dill
- Add Cajun spice, chili powder, paprika, red pepper flakes and heat
storage + edge ideas
leftovers: Store leftover potato wedges in the refrigerator for 3-5 days, or up to 3 months in the refrigerator.
Reheat in oven set to 400°F until hot and crisp.
Favorite dips include: ketchup, ranch, deep fry
What should potato wedges serve? The options are endless, but here are some of our favorites…
For more side dishes, check out:
Course Side Dishes
Prep time 10 minutes
Cook Time 30 minutes
Total time 40 minutes
Serving Size 4
Calories 490 kcal
by Lil’ Luna
- 4 large russet potatoes, rinsed
- 1/4 c olive oil
- 1 tablespoon garlic powder
- 1 1/2 teaspoons garlic salt
- 1 teaspoon ranch seasoning
- 1/2 teaspoon ground black pepper
- 2/3 c grated or shredded Parmesan cheese, divided
- 2 tablespoons fresh parsley chopped
Line 2 large baking sheets with parchment paper and preheat oven to 390°F (200°C).
Cut each potato into 8 even-sized wedges: Cut in half lengthwise. Cut in half lengthwise again. Then cut the pieces in half lengthwise one last time.
Put the oil, garlic powder, garlic salt and pepper in a large Ziploc bag. Add the potato wedges and mix well.
Spread the wedges evenly on both baking sheets. Make sure to rest skin side down against the pan.
Sprinkle with half of the Parmesan cheese and salt if desired.
Bake for 30 minutes, turning the wedges halfway through. Roast until golden, crisp and cooked through when tested with a fork.
Sprinkle with parsley and remaining Parmesan cheese and serve hot.