Potato Wedges Recipe

Potato wedges on a white plate served with dipping sauce.

5 from 11 votes

Potato Wedges Recipe

Potato Wedges are crispy and flavorful with garlic, ranch seasoning, Parmesan, parsley, olive oil, and creamy homemade fry sauce.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Servings:

Author: Kristyn Merkley

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

½ cup mayonnaise
¼ cup ketchup
½ 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

Notes

Recipe Tips.

Cut the potatoes into evenly sized wedges so they bake at the same rate.
Toss the wedges in a large Ziploc bag to coat them evenly with oil and seasonings.
Spread the wedges in a single layer with space between them so they roast instead of steam.
Turn the wedges halfway through baking so both sides get golden.
Make-ahead tip: whisk the fry sauce ahead and refrigerate it, then bake the potato wedges right before serving for the best texture.

Store. Refrigerate leftover potato wedges in an airtight container for up to 4 days. Warm in the oven or air fryer at 375°F until hot and crisp. Store fry sauce separately in the refrigerator for up to 1 week.

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