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Close overhead shot of a tray of baked potato wedges
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5 from 2 votes

Baked Potato Wedges

These crispy Baked Potato Wedges are the perfect easy side dish to pair with steak, burgers, hotdogs and chicken!
Course Side Dish
Cuisine American
Keyword Baked Potato Wedges, Crispy Baked Potato Wedges
Prep Time 10 minutes
Cook Time 45 minutes
0 minutes
Total Time 55 minutes
Servings 6 - 8 people
Calories 216.3kcal
Author Blair Lonergan


  • 6 large russet potatoes
  • 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
  • teaspoon pepper
  • Optional garnish: chopped fresh parsley


  • 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!


  • 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.


Serving: 1/6 of the potato wedges | Calories: 216.3kcal | Carbohydrates: 29.7g | Protein: 3.6g | Fat: 10.1g | Saturated Fat: 6.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.6g | Cholesterol: 27.3mg | Sodium: 211.9mg | Potassium: 629.7mg | Fiber: 2.2g | Sugar: 1g