Crispy Baked Potato Wedges are coated in seasoning and cooked until perfectly golden brown! File this one away, because the homemade French fries are an easy side dish to pair with just about any dinner -- including steaks, chicken, burgers and hotdogs.
We eat a lot of burgers, grilled steaks, and baked or fried chicken around here, so I'm always on the hunt for new and different sides that I can easily throw together to complete the meal. Crispy Baked Potato Wedges are prepared in the oven for a healthier twist on the restaurant favorite, and they appeal to every little eater at the table!
How to make Baked Potato Wedges:
Potato wedges are large, unpeeled wedges of potatoes that are either baked or fried. The wedges are often seasoned with a variety of spices (including salt and pepper), and served with ketchup, honey mustard or ranch dipping sauces. While they're popular at diners and fast food restaurants, you can now make easy Baked Potato Wedges at home!
Ingredients:
- Russet potatoes
- Butter
- All-purpose flour
- Grated Parmesan cheese
- Salt and pepper
- Dried parsley flakes
- Garlic powder
The butter adds flavor, helps the seasoning adhere to the potatoes, and helps them brown in the oven. The flour helps absorb moisture so that the outside of the potato wedges become extra crispy when baked in the oven. And the wedges are full of flavor, thanks to the Parmesan, garlic, parsley, salt and pepper! This is one easy potato recipe that I know you will adore!
Are baking potatoes good for wedges?
Yes! This recipe calls for Russet potatoes (also known as "baking potatoes" or "Idaho potatoes"). The large, thick-skinned brown potato is often used for French fries in restaurants like McDonald's. Russet potatoes are also ideal for baking, including Baked Potato Wedges! The potato's flesh is very dry and the skin is thick, so it becomes crisp on the outside, while the inside gets nice and fluffy.
Step 1: Cut the Potatoes into Wedges
Scrub the potatoes clean, dry them off, and then slice them into eighths lengthwise.
Step 2: Toss with Melted Butter
In a large bowl, toss the potato wedges with melted butter to coat.
Step 3: Prepare the Seasoning
In a separate bowl, combine the flour, Parmesan cheese, salt, parsley flakes, garlic powder and pepper.
Step 4: Season the Potato Wedges
Add the seasoning to the potatoes, toss to coat all of the wedges, and then spread the potatoes in a single layer on a foil-lined baking sheet.
Step 5: Bake the Potato Wedges at 400 degrees F
Bake the potato wedges in a 400 degree F oven for a total of about 45 minutes, flipping them halfway through. The potatoes are done when they are crispy and golden brown on the outside, but soft on the inside.
What goes with Baked Potato Wedges?
Serve the baked potato wedges with ketchup, honey mustard or ranch for dipping. The crispy potatoes are a great side dish to pair with any of the following meals:
- Hamburgers or Turkey Burgers
- Hotdogs or Chili Dogs
- Fried chicken or Cornflake Chicken
- Crock Pot Ribs
- Grilled Steak
- Grilled Salmon or Glazed Salmon
- Oven Baked Chicken Breast or Roasted Honey Mustard Chicken
- Beef Barbecue
- Pulled Pork
Preparation and Storage Tips:
- These potato wedges are best when served immediately.
- How to store Baked Potato Wedges: If you have leftover baked potato wedges, keep them in an airtight container in the refrigerator for 3-4 days.
- How to reheat Baked Potato Wedges: Place the wedges on a baking sheet. Warm in a 300 degree F oven for 10-15 minutes, or in a dry skillet over low heat for 5-10 minutes (flipping halfway through).
- I do not recommend freezing the potato wedges, since potatoes often have a mushy texture when thawed.
Cook's Tips and Recipe Variations:
- I use a good ole' can of grated Parmesan cheese -- like this one. 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!
- "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 sheet.
- Cooking for a smaller family? Cut the ingredients in half and just prepare 3 potatoes. You can even divide the recipe in thirds and bake 2 potatoes.
- 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 degrees F. Cook the potato wedges for 10 minutes, then flip them over and cook for an additional 5 minutes (or until the potatoes are nicely browned on the outside and tender on the inside).
More potato recipes that you might enjoy:
- Easy Potato Salad {just 5 ingredients!}
- Party Potatoes {a cheesy mashed potato casserole}
- Great Grandmother's Potato Pancakes {a family favorite!}
- Grilled Potatoes {perfect for sweet potatoes or russet potatoes}
- Crispy Seasoned Oven Roasted Potatoes {using baby red potatoes}
Baked Potato Wedges
Ingredients
- 6 large russet potatoes
- ⅓ cup butter, melted
- ¼ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- ¾ teaspoon salt, plus more to taste
- ½ teaspoon dried parsley flakes
- ¼ teaspoon garlic powder
- ⅛ teaspoon pepper
- Optional garnish: chopped fresh parsley
Instructions
- Preheat oven to 400 degrees F. Line an extra-large rimmed baking sheet (or 2 regular baking sheets) with foil and spray with cooking spray.
- Scrub the potatoes clean, and then slice 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 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 on the prepared baking sheet. Bake for about 45 minutes, turning once halfway through. The wedges are done when they’re tender on the inside and crispy golden brown on the outside. Season the warm potatoes with additional salt, to taste. Garnish with fresh chopped parsley, if desired. Serve!
Notes
- I use a good ole' can of grated Parmesan cheese -- like this one. 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!
- "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 sheet.
- Cooking for a smaller family? Cut the ingredients in half and just prepare 3 potatoes. You can even divide the recipe in thirds and bake 2 potatoes.
- 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 degrees F. Cook the potato wedges for 10 minutes, then flip them over and cook for an additional 5 minutes (or until the potatoes are nicely browned on the outside and tender on the inside).
- These potato wedges are best when served immediately.
- How to store Baked Potato Wedges: If you have leftover baked potato wedges, keep them in an airtight container in the refrigerator for 3-4 days.
- How to reheat Baked Potato Wedges: Place the wedges on a baking sheet. Warm in a 300 degree F oven for 10-15 minutes, or in a dry skillet over low heat for 5-10 minutes (flipping halfway through).
- I do not recommend freezing the potato wedges, since potatoes often have a mushy texture when thawed.
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. 🙂