Crispy potato wedges baked in the oven are a simple, delicious side dish that pairs so well with a variety of dishes (or eaten alone with your favorite dipping sauce!). Gorgeously golden brown and caramelized, crispy on the outside, and pillowy and fluffy on the inside, these oven-baked potato wedges are irresistible!
Homemade potato wedges often turn out soggy, so I made sure to thoroughly test this recipe to make it easy to achieve delicious, crispy results. I tested various methods to find the perfect balance of textures, and found the secret: soaking the potatoes in cold water (if you have time)! The difference in the texture of the potatoes is night and day!
Table of Contents
The Science Behind Crispy Potato Wedges
Crunchy potato wedges are so easy to achieve with two simple steps: Soak the potatoes in cold water before baking, and bake the potato wedges at high heat.
Soaking them is a quick hack that removes excess starch from the outside of the potatoes. The starch can turn the potatoes sticky on the outside, instead of crispy. Removing it encourages the potatoes to crisp up in the oven.
Cold water is a must! Don’t use warm or hot water—heat activates the starch and can do the opposite of what you are trying to achieve here. It can cause the outside of the potatoes to turn gummy and mushy. And be sure to thoroughly dry the potatoes after soaking. Wet potatoes will steam, ruining the crispiness.
Once your potato wedges are soaked, thoroughly dried, and seasoned, you can guarantee crisp results by baking them in a very hot oven. (I recommend 425°F.) The higher oven temperature helps to quickly seal the exterior of the potatoes, turning them crispy and locking in moisture on the inside so the centers turn tender and fluffy.
Key Ingredients & Seasoning Options
These are the main ingredients you need to make crispy baked potato wedges. You can find the full list of ingredients and measurements in the recipe card below.
Potatoes — starchy Russet potatoes are my recommendation for baked potato wedges. The starchy potato bakes up crisp on the outside with a fluffy middle. You can also use an all-purpose potato like Yukon Gold with good results.
Seasoning blend — I made a simple seasoning blend with salt, black pepper, garlic powder, onion powder, and paprika. But you can season the potatoes any way you prefer, whether that means changing up certain seasonings or using a blend like ranch powder or Cajun seasoning.
Oil — coating the potatoes with oil is a must so the seasonings stick and so the potatoes can caramelize and crisp properly.
Parmesan cheese — a dusting of parmesan cheese is the extra secret for a crisp exterior. It turns golden and crusty in the oven, emphasizing the crispiness of the oven-baked potatoes. Shred the cheese using the smallest holes on a box grater so the cheese is extra fine.
Parsley — a sprinkle of chopped parsley adds a pop of color and a fresh peppery flavor to the wedges. You can swap this for other fresh herbs that complement your chosen seasonings.
Can I Make These In The Air Fryer?
Yes, you can make potato wedges in the air fryer! The baking time and method are a bit different, so I developed a recipe specifically for the air fryer. Follow my recipe for air fryer potato wedges.
Pro Tips For Making Crispy Potato Wedges
Don’t line the baking sheet. I recommend roasting these directly on the sheet tray. The metal hot pan will promote the best caramelization on the outside of the potatoes. Roasting on parchment paper can steam the potatoes and prevent the best browning.
Oil the sheet pan. This helps prevent sticking, especially if you don’t have a nonstick baking pan, and aids in the potatoes’ browning and crisp exterior.
Space the wedges out on the pan. Leave room around each wedge on the baking sheet. Overcrowding the pan will cause the wedges to steam, which will yield soft potatoes that may also stick together as they cook. Spreading them out so they don’t touch allows the baked potato wedges to crisp up nicely.
How To Make Baked Potato Wedges
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making oven-baked potato wedges. You can find the full set of instructions in the recipe card below.
1. Cut the Potatoes: Start by scrubbing your potatoes clean to remove dirt and debris on the skin. Cut each russet potato in half lengthwise.
2. Cut each piece lengthwise once again into 4 pieces. This will give you 8 wedges total per potato.
3. Soak & Dry: Soak the wedges in cold water for 30 minutes.
4. Pat the potatoes very dry with paper towels so they crisp up nicely.
5. Season: Make the seasoning blend in a small bowl by combining 2 tablespoons of Parmesan cheese, salt, garlic powder, onion powder, paprika, and pepper.
6. Place the potato wedges in a large bowl and drizzle with olive oil. Toss well to coat the potatoes evenly with oil, then sprinkle the seasoning mixture over the top. Toss again.
7. Bake: Place the wedges on a cut side in a single layer on a sheet pan greased with olive oil. Leave room around each potato; do not overcrowd the tray. Bake at 425°F for 20 to 25 minutes.
8. Remove from the oven and flip each wedge to the other cut side. Bake for another 10 to 15 minutes (a longer bake time yields crispier baked potato wedges). Place the baked wedges on a serving plate and sprinkle with the rest of the parmesan cheese and chopped parsley before serving.
Baked Potato Wedge Recipe
Equipment
- Large rimmed baking sheet
Ingredients
- 4 russet potatoes scrubbed clean (2 pounds/900g)
- ¼ cup freshly grated parmesan cheese divided (12g)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 3 tablespoons olive oil plus more for brushing
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 425°F. Brush a large baking sheet with olive oil.
- Cut each potato in half lengthwise. Then cut each half lengthwise into quarters. (This should create 8 wedges per potato).
- For extra crispy potatoes, soak the wedges in cold water for about 30 minutes, then pat very dry with paper towels or a clean kitchen towel. This soaking process is optional, but it helps to soften the potatoes a bit for a fluffy interior while washing away the starch on the outside for a crispier exterior.
- In a small bowl, mix to combine 2 tablespoons parmesan cheese, salt, garlic powder, onion powder, paprika, and black pepper.
- In a large bowl, toss the potato wedges with the olive oil. Sprinkle the spice mixture over top and toss evenly to combine.
- Lay the potatoes each on a cut side in a single layer on the greased baking sheet.
- Roast for 20 to 25 minutes, then remove the potatoes from the oven and flip each to the other cut side. Return to the oven for another 10 to 15 minutes, depending on how crispy you like your potatoes.
- Transfer to a serving plate and sprinkle the remaining parmesan cheese and chopped parsley.
Notes
- If the potatoes are sticking to the sheet tray, continue to roast them for another 5 minutes. Once they have caramelized properly, they should easily release from the sheet tray.
Nutrition
Serving Ideas & Dipping Sauces
Baked potato wedges are the perfect side dish alongside smash burgers, juicy air fryer steak, chicken nuggets, or a spicy chicken sandwich.
You can also pile them on a plate and make loaded potato wedges with chili, cheese, sour cream, and pickled red onions for a riff on chili cheese fries.
They also stand alone very well as a snack with a dipping sauce like ranch dressing, BBQ sauce, or creamy Caesar dressing.
Storage and Reheating
Once cooled to room temperature, refrigerate baked potato wedges in an airtight container for up to 4 days. You can also freeze leftovers in an airtight container.
How can I reheat the potato wedges to keep them crispy? Reheat them in the oven at 350°F or in the air fryer at 325°F until warmed through (5 to 8 minutes in the oven; around 5 minutes in the air fryer). While you can use the microwave to reheat them for a quicker option, they will become soggy.
Frequently Asked Questions
Oven-baked potato wedges are best made and served fresh, but you can make them ahead for meal prep if you would like. Store and reheat them as directed in “Storing & Reheating” so they maintain their crisp texture.
No. Keeping the skins on or peeling the potatoes is personal preference. I like to keep the skins on because they give the wedges some structure and turn amazingly crisp in the oven.
Yes, simply leave out the parmesan cheese. You can sprinkle some nutritional yeast on the potatoes to mimic the savory flavor of the cheese if you would like, but it will not replace the crisp coating that baked parmesan cheese provides.
More Side Dish Recipes To Try
Try one of these side dish recipes next! They pair well with so many different types of mains and come together so easily.
Crispy baked polenta fries only need a few ingredients and about 15 minutes of active prep time! Don’t forget to use coarse-ground polenta, not cornmeal, for this side dish that’s a cross between grits and classic French fries!
Twice-baked potatoes have a creamy filling loaded with bacon bits, cheese, and spring onions. They work well as finger food at a gathering.
Salty-sweet baked sweet potato fries are ready in about 30 minutes with minimal fuss. There are so many tasty ways to season them!
Hasselback potatoes are an easy yet impressive side dish. They’re crispy on the outside and creamy on the inside.
All you need are potatoes, oil, and salt to make crisp potato chips at home. They’re so much easier to make than you think!
If you’ve tried this baked potato wedges recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Leave a Reply