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.

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Baked potato wedges on a serving plate with a side of ketchup.

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!

A bowl of potatoes cut into wedges.

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.

Sliced potatoes in a bowl with a variety of seasonings.

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!

Potatoes coated in garlic, seasonings, olive oil and cheese.

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.

Baked potato wedges on a sheet pan, garnished with fresh parsley.

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 chili and cheese and serve them as an appetizer, there are so many possibilities here!

More easy side dishes

5 from 46 votes

Baked Potato Wedges

AuthorSara Welch
Baked potato wedges on a serving plate with a side of ketchup.
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!
Time
Prep Time10 minutes
Cook Time35 minutes
Total Time40 minutes
Course Side Dish
Cuisine American
Serves 5

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

  1. Want a little flavor variety? Try finely grated romano or asiago cheese instead of parmesan, or substitute fresh chives or dill for the parsley.

Nutrition

Calories: 261kcal | Carbohydrates: 31g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 741mg | Potassium: 728mg | Fiber: 2g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 9.7mg | Calcium: 96mg | Iron: 1.7mg

This post was published on January 2, 2018 and was updated on November 19, 2019 with new content.

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Comments

  1. Definitely a 5 outta 5. I have made twice in one week. First time dinner for 5 and Second dinner for two. So easy to adjust and delicious- crispy and flavorful. Better than fried.πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘

      1. 5 stars
        Do agree, cut back on the salt.
        Also I use two gallon size ziploc bags; 1 for the dried potatoes & then add double the seasoning, besides for the salt, & add 1tspn Chipotle.

  2. 5 stars
    Excellent recipe. Only thing I added was a soaking in ice water for 30 minutes which I think made them crisp better. Thank you for a quick and easy recipe that’s delicious.

  3. 5 stars
    i’ve made these so many times and i refer this recipe to all my friends. i am wondering if i am able to mix them ahead of time and keep them in a ziplock bag in the fridge and bake them a few hours later.

  4. 5 stars
    Topped with shredded Cheddar, cooked Chopped turkey bacon and diced green onion AFTER it was cooked, cooked 5 more minutes. Served with spicy ranch dressing.

  5. 5 stars
    I have made these one time before and making again tonight. They are simple and delicious. My husband loved them also!!

  6. Loved these! I’ve made a similar recipe before but really liked this blend of spices. Got wows from my hubby!

  7. 5 stars
    Thanks Sara for these french fries recipes. We love the variations and it’s so easy to make. You’re the best

  8. Have you tried making these in an air fryer? or do you have an idea of how they hold up and what setting to use for them?