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Crunchy potato wedges are perfectly seasoned and garnished with parmesan. You won’t be able to stop at one!
Try pairing this wow of a side dish with Homemade Ranch Burgers, Huli Huli Chicken, or Slow Cooker Pulled Chicken.
Why doesn’t love them!?
French fries are a tasty and quite addictive side, but these homemade potato wedges are out of this world!!! Being able to control the flavor profile with the different spices makes these utterly irresistible.
My kids get so excited when I make potato wedges because they’re delicious and an easy side dish that goes well with many recipes.
Why we love them:
- Easy. These only require 10 minutes of prep and just a few simple steps!
- Flavor. These hardy wedges are packed with flavor and texture for a comfort food flavor bomb.
- Texture. These oven-baked potato wedges are crispy on the outside, soft on the inside, and make a perfect side.
Ingredients
- russet potatoes – Russet potatoes work the best for this recipe but other options would be Yukon gold potatoes or red potatoes.
- olive oil
- garlic powder & garlic salt – or use paprika, cayenne pepper, chili powder, or red chili flakes for extra flavor
- ranch seasoning – or taco seasoning or cajun spice blend
- cracked black pepper
- Parmesan Cheese – other cheeses include mozzarella, cheddar, Colby Jack, Monterey Jack, or a blend of your favorite
- fresh parsley – you can also top with chives, green onion, or dill
Prepping the Potatoes
- Cutting wedges. Wash thoroughly. There is no need to peel them. Cut in half lengthwise. Cut those halves in half. Then cut the quarters in half again. Each potato will yield 8 wedges.
- Soaking the wedges. Place cut wedges in a large bowl and cover with unsalted cold water. Soak for 30 minutes or up to 24 hours in the fridge. This helps draw out the starch and produce crispy potato wedges. Drain and pat dry before coating and baking.
How to Make Potato Wedges
- PREP. Line each large baking tray with parchment paper and preheat the oven to 390°F. Cut potatoes as directed above.
- SEASON. Add the oil, garlic powder, garlic salt, and pepper in a large Ziploc bag. Add the potato wedges and toss until evenly coated.
- 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 fork tender.
- SERVE. Sprinkle with parsley and remaining Parmesan Cheese and serve warm.
Favorite dips to serve them with include ketchup, Ranch Dressing, Fry Sauce, and BBQ Sauce.
Recipe Tips + SToring
- Potatoes. Choose potatoes that are all about the same size to ensure similar-sized wedges and an even cook. Spread the wedges in a single layer with limited touching so they can all bake up nice and crisp.
- Serving suggestions. The options are endless, but we like Steak, Ranch Burgers, Pulled Pork Sandwiches, Dr Pepper Ribs, and Ham and Cheese Sliders.
- STORE leftover potato wedges in an airtight container in the fridge for 3-5 days or place in the freezer for up to 3 months.
- Reheat in the oven set to 400°F until hot and crisp.
For More Veggies Sides:
Potato Wedges Recipe
Crunchy potato wedges are perfectly seasoned and garnished with parmesan. You won't be able to stop at one!
Ingredients
- 4 large russet potatoes rinsed
- ¼ cup olive oil
- 1 tablespoon garlic powder
- 1½ teaspoons garlic salt (with parsley flakes)
- 1 teaspoon ranch seasoning
- ½ teaspoon black cracked pepper
- ⅔ cup grated or shredded Parmesan Cheese divided
- 2 tablespoons fresh parsley chopped
Fry Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/2 teaspoon Worcestershire Sauce
- 2 teaspoons red wine vinegar
- 1 teaspoon season salt
Instructions
- Line 2 large baking sheets with parchment paper and preheat the oven to 400°F.
- Cut each potato into 8 even-sized wedges: Cut in half lengthwise. Cut in half lengthwise again. Then cut the pieces in half lengthwise a final time.
- Add the oil, garlic powder, garlic salt, ranch seasoning, and pepper in a large Ziploc bag. Add the potato wedges and toss until evenly coated.
- 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 for 28-30 minutes, turning the wedges halfway through. Bake until golden, crisp, and cooked through when tested with a fork.
- While wedges are baking, make fry sauce by pouring all ingredients into a bowl and whisk until combined.
- Sprinkle with parsley and remaining Parmesan Cheese and serve warm.
Video
Nutrition
Calories: 490kcal, Carbohydrates: 70g, Protein: 14g, Fat: 18g, Saturated Fat: 5g, Cholesterol: 11mg, Sodium: 1273mg, Potassium: 1594mg, Fiber: 5g, Sugar: 2g, Vitamin A: 290IU, Vitamin C: 24mg, Calcium: 248mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these potato wedges to go alongside some burgers and they turned out great and made it one of my kids’ favorite meals ever.
These potato wedges have become one of my family’s favorite side dishes! They’re so tasty and versatile with so many different main courses.
When do I use the 1 tsp of ranch dressing?
You will add it in step 3, when you add the other seasonings. Looks like we missed including it in the instructions. We’ll update soon. Thanks for pointing that out.
How about being done in a Air Fryer, it is 98 degrees and don’t wnat to use the oven.?
Absolutely! You could definitely cook in the air fryer! A great option for these hot summer days.
Potatoes are my favorite side. These edges are a sultry delicious and pretty easy to make.
A favorite potato dish. A eaSy enough dish that makes a great side dish.
THe perfect side dish! SO delicious!
These are wonderful!! Love how crispy they are! Very easy to make!
Absolute perfection! Such a nice change from those flavorless frozen french fries.
I made these recently for my family & I didn’t make enough! They were gone so fast! We will be making them again!