Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Crispy oven baked potato wedges are coated in Parmesan cheese, garlic, butter, and herbs, 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 pulled pork.
Potato Wedges
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!
Ingredients
This is just a quick overview of the ingredients that you’ll need for baked potato wedges. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Russet potatoes: the best option for baked potatoes, russets (or “Idaho potatoes”) have a high starch content, which means that they get crispy on the outside and become dry and fluffy on the inside.
- Butter: adds flavor to the potatoes, helps the cheese and seasoning adhere, and also helps the potatoes turn crispy and golden brown.
- All-purpose flour: helps absorb moisture so that the outside of the potato wedges become extra crispy when baked in the oven.
- Grated Parmesan cheese: adds flavor and brown, crispy texture to the outside of the potato wedges.
- Kosher salt and ground black pepper: you can’t have delicious homemade French fries without plenty of salt and pepper!
- Dried parsley flakes: for a touch of color and subtle flavor.
- Garlic powder: savory flavor that pairs nicely with the butter and Parmesan cheese on the baked potato wedges.
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, it has a high starch content, and the skin is thick, so it becomes crisp on the outside, while the inside gets nice and fluffy.
How to Make 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 these easy baked potato wedges at home — no deep fat fryer necessary!
- Cut Potato Wedges. Scrub the potatoes clean, dry them off, and then slice them into eighths lengthwise on a cutting board.
- Toss with Melted Butter. In a large bowl, toss the potato wedges with melted butter to coat.
- Prepare the Seasoning. In a separate bowl, combine the flour, Parmesan cheese, salt, parsley flakes, garlic powder and pepper.
- 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 cut-side down on a baking tray.
- Bake. Bake the potato wedges in a 400°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 to Serve with Crispy Potato Wedges
Serve the 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:
- Beef: such as hamburgers, meatloaf, Swedish meatballs, BBQ meatballs, Mississippi pot roast, Dutch oven pot roast, red wine braised beef short ribs, braised beef with red wine and tomatoes, grilled steak, beef tenderloin, London Broil, steak tips, filet mignon, and flank steak.
- Chicken: such as crispy roast chicken, rosemary oven roasted chicken, fried chicken cutlets with country gravy, oven bbq chicken breast, crispy fried chicken, coq au vin, and grilled chicken.
- Pork: such as grilled pork chops, chili dogs, pork schnitzel, Dutch oven pork roast, grilled pork tenderloin, pulled pork, baked pork tenderloin, glazed ham, ham steaks, pork roast, oven fried pork chops, Virginia brown sugar baked ham, 5-ingredient baked ham with apricot glaze, and smothered pork chops and gravy.
- Turkey: such as maple-glazed roasted turkey breast, garlic and herb roast turkey breast, smoked turkey breast, turkey meatloaf, ground turkey stuffed peppers, or slow cooker turkey breast.
- Seafood: such as grilled salmon, blackened salmon, oven fried fish, grilled scallops, marinated grilled shrimp, fried fish sandwiches, fried catfish, and 5-ingredient parmesan crusted tilapia.
Preparation and Storage Tips
- These potato wedges are best when served immediately.
- How to Store: If you have leftovers, keep them in an airtight container in the refrigerator for 3-4 days.
- How to Reheat: Place the wedges on a baking sheet. Warm in a 300°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.
Recipe Variations
- Swap out the butter and use olive oil instead. The potato wedges will have a different flavor, but they will still be good.
- 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°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).
Tips for the Best Potato Wedge Recipe
- 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 sheets.
- 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!
More Potato Recipes to Try
- Easy Potato Salad {just 5 ingredients!}
- The Best Baked Potato Recipe {crispy on the outside and fluffy on the inside}
- Twice Baked Potatoes {loaded with bacon, cheese, chives, and sour cream}
- 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
- Vegetable oil, for greasing the pans
- 6 large russet potatoes
- â…“ cup butter, melted
- ÂĽ cup all-purpose flour
- ÂĽ cup grated Parmesan cheese
- Âľ teaspoon salt, plus more to taste
- ½ teaspoon dried parsley flakes
- ÂĽ teaspoon garlic powder
- â…› teaspoon pepper
- Optional garnish: chopped fresh parsley
Instructions
- Preheat 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 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 parsley, if desired.
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 sheets.
- 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!
- Swap out the butter and use olive oil instead. The potato wedges will have a different flavor, but they will still be good.
- 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°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).
Nutrition
This recipe was originally published in May, 2020. The photos were updated in June, 2022.
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!