These ultra crispy baked potato wedges are coated in seasonings and cooked in the oven to golden brown perfection. These baked fries are the perfect side dish for almost any meal, they’re just as flavorful as the deep fried variety but with way less calories!
You can never go wrong with potatoes, whether it’s a cheesy casserole, buttery mashed potatoes, or these simple yet satisfying potato wedges.
Who loves french fries? I sure do, and my kids also love ’em. I don’t do a lot of frying in my home kitchen, so I sought out to come up with the ultimate baked french fry. These baked potato wedges are coated in spices and parmesan cheese, then oven roasted until they’re crispy on the outside and fluffy on the inside. In my opinion they’re just as delicious as deep fried potatoes!
If you want more ways to make hot, crispy fries take a look at my air fryer french fries, baked french fries and the delicious cheese fries with bacon! There are so many fun ways to make french fries!
How do you cut potatoes into wedges?
The first step is to scrub your potatoes until clean, then slice each potato in half lengthwise. Cut each half in half again lengthwise to make quarters, then slice those quarters into eights for the perfect wedges.
How do you make potato wedges?
After you’ve sliced all of your potatoes, it’s time to coat them with flavor. I use a blend of olive oil, parmesan cheese, salt, pepper, smoked paprika, garlic powder and onion powder. You can either place the oil and seasonings with your potatoes in a bowl and toss them until coated, or you can put everything into a resealable gallon sized bag and shake to coat. The next step is bake your potatoes at a high temperature until browned and crispy. Add a sprinkling of parsley, then you’ll be ready to eat!
Tips for baked potato wedges
- Russet potatoes are really the only variety I recommend for this recipe. Make sure all of your wedges are approximately the same size so that they’ll cook evenly.
- If you can, use freshly grated parmesan cheese, it makes a big difference in the final outcome.
- It’s important to keep the wedges in a single layer, if you pile them on top of each other they’ll steam, and they won’t have that crispy brown exterior that we’re going for here.
- Potato wedges are best served hot from the oven. If you have leftovers, you can reheat them in a 400 degrees F oven until crisp.
- Serve your potatoes with ketchup, ranch, or any other dipping sauce you like.
- You can use other seasonings to mix things up a bit such as Cajun spice, a little cayenne pepper for heat, dried Italian seasoning or even chili powder.
I like to serve these baked fries as a side for pulled pork sandwiches, and of course they’re also fabulous with a juicy burger. You could even smother them in slow cooker chili and cheese and serve them as an appetizer, there are so many possibilities here!
More easy side dishes
- Slow Cooker Mac and Cheese
- Slow Cooker Glazed Carrots
- Green Bean Bundles
- Broccoli and Cheese Casserole
- Pomegranate Pecan Brussels Sprouts
Baked Potato Wedges
Ingredients
- 4 medium Russet potatoes scrubbed and cut into eighths
- 1/4 cup olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/3 cup finely grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- cooking spray
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
- Place the olive oil, onion powder, garlic powder, smoked paprika, salt, pepper and parmesan cheese in a gallon sized resealable bag.
- Place the potato wedges in the bag and seal the bag. Shake to coat the potatoes evenly with the seasoning.
- Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35 minutes or until golden brown and fork tender. Sprinkle with parsley and serve.
Notes
- Want a little flavor variety? Try finely grated romano or asiago cheese instead of parmesan, or substitute fresh chives or dill for the parsley.
Made these last night with the russets on the counter I had left over from Thanksgiving. I honestly wasn’t expecting much, but wow- the flavor was amazing! Our daughter easily ate two whole potatoes on her own with a sandwich. My husband and I had the rest with our chicken. So for us it served 3, but that’s just because we couldn’t help ourselves. Thank you for a super easy and tasty recipe!
These were great! I think my nine year old daughter ate 2 full russets on her own. Lol. Will definitely be making these often.
Delicious wedges!
A couple of comments based on personal experience:
1. We baked the wedges 10 min less and they were ready.
2. Half the amount of salt if you do not like super salty foods.
3. Somebody in the comments said they would decrease the amount of pepper for kids. I would do the same for adults next time.
So easy and YUMMY! I usually use Russett but just did Gold, and both lovely!
Very tasty! I skipped the cheese and they still turned out great.
These are, hands down, the BEST potato wedges I have ever made in an oven! I can’t stop making them!
HELLO – If I cut the potatoes into cubes, would the recipe/cooking be any different? Thank You for your time & I hope to hear from you soon. PATTY
You could reduce the cook time by 8-10 minutes!
I’m visiting family in New Jersey and I cook for them when I’m here. I made these tater wedges as an accompaniment to burgers on the grill. Absolutely delicious! While the adults loved them, I might cut back on the black pepper though for the littles who liked them too!
Some type 1 diabetes recipes would be greatly appreciated
I made these wedgies tonight,my family said they were great.
I didn’t make enough though,next time I’ll double the recipe
Thanks
These potatoes were so delicious! My husband said I can make them all the time:)
This is a delicious dish! Thanks for posting! We’ve made it 4 times and my family always demands for me to make more. 🙂
Thank you for this recipe! I wanted to prepare dinner items ahead of time & this recipe will be a new favorite.
Thank u for the meal planning kit