Go Back

Crispy Baked Potato Wedges

5 from 15 votes
Enjoy the perfect blend of crispy exterior and fluffy interior with these Crispy Baked Potato Wedges. Coated in a flavorful mix of olive oil, garlic, and spices, these wedges are baked to golden perfection. Serve hot with your favorite dipping sauce for a delightful appetizer or side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 medium Russet potatoes, scrubbed and cut into wedges
  • ¼ cup olive oil
  • 1 tsp onion powder
  • 1½ tsp garlic powder
  • ¾ tsp smoked paprika
  • 1 tsp sea salt
  • ½ tsp pepper
  • ⅓ cup parmesan cheese finely grated
  • 2 tbsp fresh parsley, chopped
For serving
  • Grated Parmesan cheese, optional, for sprinkling
  • Tartar Sauce, ketchup, and/or mustard, for dipping

Method
 

  1. Preheat the oven: Preheat your oven to 425˚F and line a large, rimmed baking sheet with parchment paper for easy clean-up.
  2. Prepare the potatoes: Cut each potato into wedges and soak them in water for 10 minutes. Then, drain and pat them dry.
  3. Coat the potatoes: Place the potato wedges in a large bowl and drizzle with olive oil. Toss to coat evenly.
  4. Season the potatoes: In a small bowl, mix together garlic powder, onion powder, paprika, salt, and pepper. Sprinkle this mixture over the potato wedges and toss until evenly coated.
  5. Bake the wedges: Arrange the potato wedges on the prepared baking sheet in a single layer. Bake for 30 minutes, then flip the wedges and bake for an additional 25-30 minutes or until deeply golden and crispy.
  6. Optional broiling: For extra crispiness, you can broil the wedges for 2-4 minutes until they reach your desired brown color.
  7. Serve: Sprinkle the potato wedges with chopped parsley and grated Parmesan cheese if desired. Serve hot with tartar sauce, ketchup, or mustard for dipping.

Notes

PRO TIPS:
  • Soak Before You Bake: Soaking the potato wedges in water for 10 minutes before baking helps remove excess starch, resulting in crispier wedges.
  • Even Coating is Key: Ensure each potato wedge is evenly coated with the olive oil and seasoning mixture for consistent flavor and crispiness.
  • Space Them Out: Arrange the potato wedges in a single layer on the baking sheet, giving them plenty of space to crisp up without overcrowding.