Crispy baked potato wedges are golden brown on the outside, fluffy on the inside, and perfectly seasoned with Parmesan, garlic, and herbs.
These oven-baked wedges give you that fried flavor and texture we all love, but without the grease. They’re easy enough for a weeknight, yet tasty enough to serve alongside burgers or barbecue when you’re feeding a crowd.
Table of Contents
Before You Get Started
A few simple tricks will make sure your potato wedges turn out just right:
- Russet potatoes are the best choice since their high starch content gives you fluffy interiors and crispy edges.
- Use grated Parmesan (not shredded) for better adhesion and crispiness.
- Spread them out on the pan in a single layer. If necessary, use two baking sheets to avoid overcrowding. Spacing out the wedges allows them to roast, not steam, giving you those crisp golden edges.
- Bake at a high temperature (400°F) for that golden brown crust.
** Tip: Brushing the sheet pans with oil before adding the potatoes is key, since the oil helps the potatoes brown and it prevents them from sticking.
Step-by-Step: How to Make Oven Potato Wedges
Think of me like your mama or grandma standing beside you in the kitchen, talking you through it (including a few tips you won’t find in the recipe card):
Step 1: Wash and Slice
Scrub your potatoes well and slice each into eight wedges. Leave the skin on for extra crunch. Toss the potatoes with melted butter or oil so they’re lightly coated.
** Extra Crispy Texture: If you’ve got a few minutes, let the wedges soak in cold water for 15-30 minutes. This pulls out extra starch and helps with crispiness. Just make sure you dry them really well before seasoning and roasting.
Step 2: Season
Next, sprinkle on your seasoning mix of flour, Parmesan, garlic powder, parsley, salt, and pepper. Use your hands to coat every side.
** Flavor Boosters: Want a little Southern heat? Add a pinch of cayenne. You can also add a pinch of onion powder.
Step 3: Arrange on the Pan
Spread the wedges in a single layer on an extra-large greased baking sheet (or use two pans if necessary). Place them cut-side down so the flat edge makes contact with the pan. That’s where the crispiness happens.
** Pro Tip: Make sure the wedges aren’t touching each other. Crowding equals soggy potatoes.
Step 4: Bake and Flip
Bake in a hot oven for about 20 minutes, then flip the wedges carefully so both sides brown evenly. Keep baking until they’re fork-tender inside and golden outside, usually around 45 minutes total.
Step 5: Finish and Garnish
Season the hot wedges with a little extra salt to taste. Sprinkle with fresh parsley, rosemary, or chives for a pop of color. Serve them right away while they’re crisp and delish!
Serving Suggestions
Serve the crispy potato wedges with ketchup, honey mustard dressing, or ranch for dipping. They’re a great side dish to pair with muffin tin meatloaf, beef shish kabob, and filet mignon. We also love them alongside pork chops and applesauce, slow cooker pulled pork, slow cooker French dip, fried catfish, Dutch oven chicken, ham and cheese sliders, herb roasted chicken thighs, cornflake chicken, pepperoni rolls, fried shrimp, Crock Pot brisket, London broil marinade, and sandwiches like burgers and turkey Sloppy Joes.
Variations and Customizations
- Swap out the butter and use olive oil instead. The potato wedges will have a different flavor, but they will still be good.
- Use sweet potatoes instead of russet potatoes. You’ll likely need to reduce the roasting time.
- Air Fryer Potato Wedges: If you want to use the air fryer to cook the potato wedges (instead of the oven), you will likely need to cook them in batches. You don’t want to overcrowd the basket in the air fryer, so make sure that the potatoes are spread out and have plenty of room in each batch. Preheat the air fryer to 400°F. Cook the potato wedges for 10 minutes, then flip them over and cook for an additional 5-10 minutes (or until the potatoes are nicely browned on the outside and tender on the inside).
- Spicy: Add ¼ teaspoon cayenne pepper or chili powder for heat.
- Tex-Mex style: Toss wedges in taco seasoning and serve with salsa and sour cream.
- “Shake and Bake” Potato Wedges: For less cleanup, put the potatoes in a big Ziploc bag. Add the butter, seal the bag, and shake to coat the potatoes. Add the seasonings to the bag, shake again, and then dump the seasoned potatoes onto the baking sheets.
Preparation and Storage Tips
- Make ahead: You can slice the potatoes up to 1 day in advance and store them submerged in water in the fridge. Pat dry before seasoning and baking.
- Storage: Leftovers will keep in an airtight container in the fridge for 3-4 days.
- Reheating: Re-crisp in a 350°F oven for 10-15 minutes or in an air fryer for 5-7 minutes. Avoid the microwave if you want to keep the edges crisp.
- Freezing: These are best enjoyed fresh, but you can freeze fully baked wedges. Reheat directly from frozen in the oven.
Frequently Asked Questions
- Why did my wedges turn out soggy? They were either too close together, not dried well enough (if soaked), or the oven wasn’t hot enough.
- Can I use Yukon Gold or sweet potatoes instead? Yes! Yukon Golds will be less fluffy but still good. Sweet potatoes are delicious but brown faster, so keep an eye on them.
- How do I get them extra crispy? Soak in water, dry really well, bake at high heat, and don’t crowd the pan.
- What’s the best way to reheat them? Skip the microwave. Pop them back in the oven or air fryer at 350°F until warmed through.
- Can kids help make these? Absolutely. They can toss the wedges in seasoning or sprinkle on fresh herbs before serving.
Wonderful flavor! Easy Easy Easy!
– Vickie
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Baked Potato Wedges
Ingredients
- Vegetable oil, for greasing the pans
- 6 large russet potatoes
- ⅓ cup salted butter, melted
- ¼ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- ¾ teaspoon kosher salt, plus more to taste
- ½ teaspoon dried parsley flakes
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- Optional garnish: chopped fresh parsley, chives, or thyme
Instructions
- Preheat the oven to 400°F. Grease two large rimmed baking sheets with a thin coat of oil; set aside.
- Scrub the potatoes clean, and then slice each potato into eighths lengthwise (you don’t need to peel the potatoes).
- Place the potatoes in a large bowl. Add melted butter and toss to coat.
- In a separate bowl, stir together the flour, Parmesan cheese, salt, parsley flakes, garlic powder, and pepper. Sprinkle the seasoning mixture over the potatoes and toss to coat.
- Arrange the seasoned potatoes in a single layer on the prepared baking sheets. Bake for about 45 minutes, turning once halfway through. The wedges are done when they’re tender on the inside and crispy and golden brown on the outside.
- Season the warm potatoes with additional salt, to taste. Garnish with fresh chopped herbs, if desired.
Notes
- I use a good ole’ can of grated Parmesan cheese. There’s no need to mess with the fancier freshly-grated Parmesan. The powder-like texture of the canned version is perfect for this recipe!
- Get creative and adjust the spices. You can season the potato wedges with bbq rub, onion powder, paprika, or our favorite all-purpose seasoning. Make them spicy with a little bit of cayenne!
- Air Fryer Potato Wedges: If you want to use the air fryer to cook the potato wedges (instead of the oven), you will likely need to cook them in batches. You don’t want to overcrowd the basket in the air fryer, so make sure that the potatoes are spread out and have plenty of room in each batch. Preheat the air fryer to 400°F. Cook the potato wedges for 10 minutes, then flip them over and cook for an additional 5-10 minutes (or until the potatoes are nicely browned on the outside and tender on the inside).
Nutrition
Have made these a few times now and love that they give that same sort of mouth feel of French fries but they are so easy. Have learned to follow your directions: the first time I made them I didn’t do as you instructed about turning them over halfway through. They were still good, but turning them over really gets them crispier. This is a great potato side!
– Norma
More Potato Recipes to Try
Easy Potato Salad
1 hour hr 40 minutes mins
Oven Baked Potato
1 hour hr 20 minutes mins
Potato Pancakes
50 minutes mins
Originally published in May, 2020, this post was updated in September, 2025.
We normally eat potato wedges when we eat Grilled Steak with ketchup. I was looking for way to properly reheat our leftover Baked Potato Wedges now I can Place the wedges on a baking sheet. Warm in a 300 degree F oven for 10-15 minutes. Thank you for your guidance. Looking forward to seeing more recipes like this.
Awesome! I agree — they’re perfect with grilled steak. 🙂
Have made these a few times now and love that they give that same sort of mouth feel of French fries but they are so easy. Have learned to follow your directions: the first time I made them I didn’t do as you instructed about turning them over halfway through. They were still good, but turning them over really gets them crispier. This is a great potato side!
Thank you, Norma! I’m so glad that you like them. They’re definitely a favorite around here, too. 🙂
If you cut the recipe in half, do you cut the seasonings and butter in half too.?
I am making these tomorrow if you could give me a quick answer.
Hard to cut 3/4 teaspoon sale in half and l/3 cup butter?
Thank you very much. I love all your recipes.
Hi, Judy! Yes, you’ll want to cut all of the ingredients in half, including the seasonings and butter. For the salt, I would just use 1/4 teaspoon to start, and then add a little bit more to taste, if necessary. For the butter, just use 3 tablespoons. Unlike baking, these don’t need to be perfectly exact. The potatoes will still be delicious! 🙂
Blair, I do agree that ‘freshly made” is probably the very best time to eat these but I have made and flash frozen such roasted potatoes before and find them fairly satisfactory. Being single and living in a hot climate I just about have to freeze some of my potato dishes in order to take advantage of the least expensive potatoes which are the russets in the 3 or 5 pound bags. Even with the ac on, raw potatoes always began to go bad if i left them on the counter for more than a few days. So it was either cook the potatoes and freeze some or store the potatoes in the refrigerator. Which, again, is something you’re not supposed to do but I find satisfactory if necessary. I guess it would be up to be the individual whether the potatoes are acceptable after being frozen. Thanks for another good recipe!
Thanks, Marion! You’re absolutely right — we make the freezer work for us when it fits our needs! Even potatoes that aren’t quite as crispy after freezing are better than throwing away perfectly good food because you can’t eat it all fast enough. 🙂
Yes, that’s what I think too. Being a child of children of the depression, I really hate to waste food.
I use a quart ziplok bag and shake instead of stir.
Yep, that works great, too! 🙂
Blair,Good morning! Couple of questions. You said six large potatoes. I don’t know just how much that is. You know some potatoes are good sized while others are like footballs! Could you give me a rough idea in pounds? I have a 5 pound bag of potatoes. I also would like an idea of how large the wedges should be. The potatoes are what I would say are medium to small. Should the wedges be more like an inch thick or half an inch? Also, can I use peeled potatoes? It saves a lot of scrubbing.
My love to all. I hope everyone is over their flu. Happy birthday!
Hi, Marion! I consider a large russet to weigh about 8 ounces, so you’d need a total of about 3 lbs. I don’t typically measure the width of the wedges — just slice each potato into eighths and go with it! If I had to estimate off the top of my head, I’d say they’re about half an inch thick.
Sure, you could use peeled potatoes if you like. I prefer the texture of the crispy edge that you get with the peel on, but they will technically “work” either way. 🙂
Wonderful flavor! Easy Easy Easy!
Thanks, Vickie!
OMG!! Just made these and they are super delicious and EASY!! The flavor is an outstanding combination. They turned out perfectly crisp. These will for sure be in our rotation. Thank you Ms Blair. I love your recipes and weekly newsletter .Your pictures are all so beautiful and that’s why we live in the Shenandoah Valley too!!
Thank you, Sue! We’re so glad you enjoyed the recipe and appreciate you taking the time to leave a review. What a small world!