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!
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 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.
Nutrition
This post was published on January 2, 2018 and was updated on November 19, 2019 with new content.
Christina says
These potatoes are amazing! I actually do not baked potatoes at all and haven’t found a recipe good to make fries with them until now. This was excellent!
Stephanie Appiah says
Can you omit the cheese from the recipe lactose intolerant family member here.
Sara says
Yes that’s fine!
Rose says
Do you flip these?
Sara says
I do not, but you can if you prefer!
Dan says
Can you make these with Gold potatoes and have similar results?
Sara says
Yes that will work!
Dan says
Thank you kindly. Will give that a try.
Tisha says
I could eat these Potato wedges all the time! So good!
Gunner says
I just made up a batch. OM, dag nab it, I new I should have doubled it ! LOL! Gunn
jade manning says
These are the perfect side dish! They look so crispy and addictive!
Annie says
These are THE BEST! Delicious!
Catalina says
Oh my goodness! I can’t say no to these potato wedges!
LOra says
I could eat potatoes like this as the meal…always turn out just right!!!
Connie Halloran says
I first made these for the 4th of July family get together and everyone loved them. Have made them several times since. So flavorful and they come out perfect every time. Thank you for the recipe.
Michele says
I made these tonight and they were delicious! My husband said they were like potatoes we’ve had at a restaurant!
Sara says
So glad you enjoyed them, thank you for reporting back!
Deb says
My family loves anything with potatoes and I’ve made these numerous times and they always devour the whole dish!
Terri Beavers says
Goodness gracious that look good. I’ve never had any luck making potato wedges. They’re usually hard in the middle. I’ll try your recipe next time I make them, and hopefully, I’ll finally have some luck.