Potato Wedges

Jump to Recipe

Crunchy potato wedges are perfectly seasoned and garnished with parmesan. You won’t be able to stop at one!

These hardy wedges are packed with flavor and texture for a comfort food flavor bomb. Try pairing this wow of a side dish with Homemade Ranch Burgers, Huli Huli Chicken, or Slow Cooker Pulled Chicken. 

Potato wedges piled onto a white plate

Homemade + So Delicious!

French fries are simply delish and quite addictive, but these home-made wedges are out of this world!!! Being able to control the flavor profile makes these utterly irresistible.

These oven baked potato wedges are crispy on the outside, soft on the inside, and make a the perfect side. Did I mention they are super easy to make as well? My kids get so excited when I make “french fries”, we really can’t get enough.

Seasoned to perfection with a bit of cheesy pop means no ketchup is required! They sing all on their own. You’re going to want to whip these up today…so better make sure you aren’t out of potatoes!

Raw potatoes sliced into wedges

Prepping the Potatoes

Making even potato wedges: Wash thoroughly. You don’t need to peel them. In fact the skin helps give a nice crispy texture. Cut in half lengthwise. Cut those halves in half. Then cut the quarters in half again. Each potato will yield 8 wedges. 

Use Russet Potatoes: Russet potatoes work the best for this recipe. Choose potatoes that are all about the same size that way when they’re cut the wedges are also the same size which means they’ll cook evenly. Be sure that you spread the wedges in a single layer with limited touching so they can all bake up nice and crisp.

Potatoes being coated in seasonings

How to Make Potato Wedges

PREP. Line 2 large baking sheets with parchment paper and preheat the oven to 390°F (200°C).

WEDGES. Cut each potato into 8 even sized wedges: cut in half lengthwise, then cut in half lengthwise again. Finally, cut the pieces in half lengthwise a final time.

COAT. Add the oil, garlic powder, garlic salt and pepper in a large Ziploc bag. Add the potato wedges and toss until evenly coated.

SEASON. Spread the wedges evenly, in a single layer on both baking sheets. Make sure that the skin side is facing down against the pan. Sprinkle with half of the Parmesan cheese and, if needed, extra salt.

BAKE. Bake for 30 minutes, turning the wedges halfway through. They’re done when they are golden, crisp and cooked through when tested with a fork.

GARNISH & SERVE. Sprinkle with parsley and remaining Parmesan Cheese and serve warm.

Other seasonings to try:

A few more ways to change up the flavor of your potato wedges by changing up the seasonings…

  • Parmesan, romano asiago cheeses
  • Parsley, chives, dill
  • Add heat with cajun spice, cayenne pepper, chili powder, red chili flakes

Homemade potato wedges topped with parmesan before being baked

Storing+ Side Ideas

Leftovers: Store leftover potato wedges in the fridge for 3-5 days or in the freezer for up to 3 months.

Reheat in the oven set to 400°F until hot and crisp.

Favorite Dips to serve them with include: Ketchup, Ranch Dressing, Fry Sauce

What should your serve with potato wedges? Options are endless, but here are some of our favs…

Oven baked potato wedges on a white plate

For more side recipes, check out:

Potato Wedges Recipe

5 from 4 votes

Crunchy potato wedges are perfectly seasoned and garnished with parmesan. You won't be able to stop at one!

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 490 kcal

Ingredients

  • 4 large russet potatoes rinsed
  • 1/4 c olive oil
  • 1 tbsp garlic powder
  • 1 1/2 tsp garlic salt
  • 1 tsp ranch seasoning
  • 1/2 tsp black cracked pepper
  • 2/3 c grated or shredded Parmesan Cheese divided
  • 2 tbsp fresh parsley chopped

Instructions

  1. Line 2 large baking sheets with parchment paper and preheat the oven to 390°F (200°C).

  2. Cut each potatoes into 8 even sized wedges: Cut in half lengthwise. Cut in half lengthwise again. Then cut the pieces in half lengthwise a final time.

  3. Add the oil, garlic powder, garlic salt and pepper in a large Ziploc bag. Add the potato wedges and toss until evenly coated.

  4. Spread the wedges evenly, in a single layer on both baking sheets. Make sure that the skin side is facing down against the pan.

  5. Sprinkle with half of the Parmesan cheese and, if needed, extra salt.

  6. Bake for 30 minutes, turning the wedges halfway through. Bake until golden, crisp and cooked through when tested with a fork.

  7. Sprinkle with parsley and remaining Parmesan Cheese and serve warm.

Author

Kristi Ritchey

Let Us Know What You Think!

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments