Crispy Baked Potato Wedges

Crispy baked potato wedges made with russet potatoes, olive oil, and simple seasonings. These oven-roasted wedges are easy to make at home and deliver a golden, crunchy texture with a fluffy center. Perfect as a side dish, appetizer, or game-day snack. Topped with parmesan cheese and fresh herbs, they pair well with a variety of dipping sauces and main courses.

These crispy baked potato wedges are golden on the outside, fluffy on the inside, and packed with flavor from a simple blend of spices. Roasted at high heat, they develop the perfect texture without the need for frying. Topped with parmesan and fresh parsley, they make a delicious side dish or appetizer everyone will crave.

Ingredients

• 4 medium russet potatoes (1 1/2 to 2 lbs), scrubbed and rinsed
• 1/4 cup extra virgin olive oil
• 1/2 tsp fine sea salt or kosher salt
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 Tbsp fresh parsley, finely chopped
• 1/4 cup grated parmesan cheese

Instructions

1. Preheat the Oven
   Preheat your oven to 450°F. Line a large, rimmed baking sheet with foil or parchment paper for easy cleanup.
2. Cut the Potatoes
   Slice each potato in half lengthwise, then cut each half into 4–5 evenly sized wedges (about 1/2 inch thick).
3. Soak the Wedges
   Place the potato wedges in a large bowl filled with cold water and about 2 cups of ice. Let them soak for 30 minutes — this helps remove excess starch and makes them crispier when baked.
4. Dry and Season
   Drain the potatoes and dry them thoroughly with a clean kitchen towel or paper towels. Transfer to a dry mixing bowl. Add salt, paprika, pepper, and garlic powder. Toss to combine. Drizzle with olive oil and toss again until evenly coated.
5. Bake
   Arrange the potato wedges in a single layer on the prepared baking sheet, cut-side down. Bake at 450°F for 20 minutes. Flip the wedges and bake an additional 12–15 minutes, or until they’re golden brown and tender in the center.
6. Add Toppings (Optional)
   While the wedges are still hot, transfer them to a bowl. Add grated parmesan and chopped parsley, then toss gently to coat.
7. Serve
   Serve immediately with your favorite dipping sauces.

---

Tips

• Soaking matters: Don’t skip the soak — it’s key to crisp edges.
• Dry completely: Moisture on the potatoes will steam them instead of roasting.
• Don’t overcrowd the pan. Space between wedges helps them brown properly.
• Cut evenly so all wedges cook at the same rate.

Variations and Substitutions

• Spice it up: Add cayenne pepper, chili powder, or smoked paprika for heat and depth.
• Make it cheesy: Add extra parmesan or try a mix of cheeses like Romano or cheddar.
• Herb options: Swap parsley with fresh thyme, rosemary, or chives.
• Oil alternatives: Use avocado oil or melted butter for a different flavor.

FAQs

Can I use a different type of potato?
Yes, but russets are best for crisp edges and fluffy interiors. Yukon Golds are a decent second option.

Can I make these ahead of time?
You can cut and soak the potatoes ahead. Store them in water in the fridge for up to 24 hours before drying and baking.

Why are my wedges not crispy?
They may not have been dried well, the oven wasn’t hot enough, or the pan was overcrowded. Make sure to spread them out and use high heat.

Can I make these in an air fryer?
Yes! Air fry at 400°F for about 20–25 minutes, shaking halfway through.

Serving Suggestions

• Pair with burgers, sandwiches, or grilled meats.
• Serve as a game day snack with ranch, ketchup, or spicy aioli.
• Add to a snack board or platter with dipping sauces for parties.

Why You’ll Love This Recipe

• Crispy without deep frying
• Easy to customize with your favorite spices and toppings
• Kid-friendly and great for sharing
• Perfect for any meal — breakfast, lunch, or dinner