Oven Baked Potato Wedges
If you are a fan of potatoes, you will love making these amazing Oven Baked Potato Wedges. They have a well-seasoned and crispy outer layer with an interior that stays soft and fluffy.
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Because they have a larger surface area, they are able to soak up all the seasonings or spices you toss them in. I try to make recipes as less complicated as possible, so you will only need a handful of ingredients to make them.
Ingredients For Making Oven Baked Potato Wedges
Scroll down to the recipe card to see the complete list of ingredients.
- Potatoes. Use your favorite potatoes. For this recipe, you can use Russet, Yukon Gold, or Red potatoes. Just make sure they’re not too small so you can cut them into larger wedges.
- Oil. Any oil will work just fine. I love using extra virgin olive oil.
- Spices. You only need a small amount of paprika, garlic powder, and onion powder.
- Parmesan cheese. An optional ingredient that adds flavor and texture.
- Salt and pepper. To taste.
- Parsley. Use fresh parsley to add a hint of herby flavor that combines really well with the garlic and onion powders.
How To Make Oven Baked Potato Wedges
Scroll down to the recipe card to see detailed step-by-step instructions.
Making potato wedges couldn’t be easier because you don’t even have to peel them. Just slice them, season them, and bake them!
- Wash the potatoes well and then cut them first in half, and then slice each half into wedges.
- Soak them in an ice bath for about 15-20 minutes to remove some of their starch. Then pat them dry with a paper towel.
- Season them with the oil, spices, cheese, salt, pepper, and parsley.
- Bake at 450°F (230°C) for 15-20 minutes, then flip them over and bake them for another 10-15 minutes or until golden brown and crispy.
- Serve them with more Parmesan cheese, parsley, and your favorite condiments.
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What is the difference between potato wedges and French fries?
- Potato wedges are thicker and chunkier than fries, which tend to be longer and thinner.
- Fries are usually peeled and fried, and that makes them crispier inside and outside.
- Potato wedges are left with their skin on, making them more rustic. They are also fluffier on the inside.
Can I make these potato wedges in the air fryer?
You absolutely can! You can cook them at 400°F (200°C) for about 10 minutes, flip them over, and then cook them for an additional 5 minutes or until golden brown.
Why are my potato wedges not crispy?
There are several reasons why potato wedges don’t come out crispy.
- Spread them out in a single layer on the baking sheet. If you place them too close together, they will create steam while baking in the oven, preventing their outer layer from getting crispy.
- The wedges were cut too thick. Make sure you cut them into wedges that are less than ½ inch (less than 1 cm) thick. The thicker they are, the less crispy they will get.
- Don’t let them rest for too long before serving. As the potato wedges cool off, they will release steam that will soften the outside of the potato, making them softer.
Do I have to soak the potatoes in cold water?
You don’t have to, especially if you are short of time. The icy water is used mainly to remove some of the starch from the potatoes, this helps to get them crispier on the outside after baking.
How can I store potato wedges?
- Refrigerate any leftover potato wedges inside an airtight container for up to 4-5 days.
- Freeze potato wedges in an airtight freezer container or bag for up to three months.
- Reheat them in the oven, air fryer, or microwave. No need to thaw them out.
How to serve potato wedges?
The great thing about potato wedges is that you can serve them as an appetizer with your favorite condiments. You can also serve them as a delicious side dish with Grilled Pork Chops, Fried Pork Belly, BBQ Ribs, BBQ Chicken, or any of your favorite dishes!
These Are The Tools I Use To Oven Baked Potato Wedges
- WÜSTHOF Classic 8″ Chef’s Knife – This is my go-to knife in the kitchen.
- Pyrex Glass Mixing Bowl Set – I use it to soak and season the potato wedges.
- GoodCook Everyday Nonstick Baking Sheet – It’s large enough to spread out all the potato wedges in a single layer.
- Hotec Stainless Steel Kitchen Tongs – They make it easier to flip the potato wedges.
- Microplane Cheese Grater – My favorite tool for grating Parmesan cheese.
More Delicious Potato Recipes
- Basic Mashed Potatoes
- Loaded Baked Potatoes
- Oven Roasted Potatoes
- Russian Salad
- Papas Chorreadas (Potatoes With a Creamy Tomato Sauce)
- Colombian Papa Salada (Salted Potatoes)
Oven Baked Potato Wedges
Ingredients
- 1½ – 2 lbs medium-sized potatoes like Russet, Yukon Gold, or Red potatoes (About 4)
- Water and Ice for soaking
- 3 tbsp olive oil
- ½ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ⅓ cup (33 g) grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley
Instructions
- Preheat the oven to 450°F (230°C).
- Rinse the potatoes well with cold water. Cut each potato in half and then cut each half into 3-4 wedges (or more, depending on the size of the potato). Make sure that each wedge doesn't measure more than ½ inch (less than 1 cm) thick.
- Soak the potatoes in a bowl of cold water with about one cup of ice for about 15-20 minutes. Then drain them and pat them dry with a paper towel.
- Transfer the potatoes to a large bowl and then add the oil, paprika, garlic powder, onion powder, half the amount of Parmesan cheese, salt, pepper, and parsley. Using your hands give them a good toss to make sure they are evenly coated.
- Place the potatoes on a baking sheet covered with parchment paper or aluminum foil in a single layer and bake for 15-20 minutes or until the underside is golden brown. Take them out of the oven and then carefully flip them over and bake them for another 10-15 minutes or until they are fork tender on the inside and crispy and golden brown on the outside.
- Serve them immediately with more Parmesan cheese, parsley, and your favorite sauces.
