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If you’re craving something crispy, salty, and comforting, these oven-baked potato wedges are the answer. Made with simple ingredients like russet potatoes, olive oil, parmesan cheese, and a savory seasoning mix of garlic powder, onion powder, and black pepper, these wedges bake up beautifully golden brown with extra crispy edges. Forget deep frying- this method delivers all the crunch you want using your oven or even your air fryer. Whether you’re planning a game day spread or just need a perfect side dish for dinner, this baked potato wedges recipe is about to become your new go-to.
The Chemistry of Crispy Baked Potatoes
Getting extra crispy results without a fryer takes a little know-how. First, start with the right kind of potatoes- russet potatoes are high in starch and low in moisture, making them the best potatoes for crispy baked potato wedges. Spacing the wedges out in a single layer on a prepared baking sheet prevents overcrowding and ensures even baking time. And the generous sprinkle of parmesan cheese at the end? It melts and toasts into a savory, golden crust.
Recipe Troubleshooting
One of the most common complaints is soggy wedges. This usually happens when the rimmed baking sheet is overcrowded, which traps steam instead of allowing moisture to evaporate. Unevenly cut potato sizes can also result in some pieces being undercooked while others burn.
If the seasoning blend doesn’t stick, likely, the wedges weren’t well-coated in olive oil. To prevent dry wedges, toss them in a large bowl with olive oil before adding your seasoning blend.
Skipping parchment or using insufficient cooking spray can cause wedges to stick to the tray.
And if your wedges seem bland, check your spice mix- a balance of kosher salt, garlic powder, and onion powder is key.
How do I get them crispy without frying? Start with a high temperature and the proper potato slice thickness.
What potatoes are best? Russet potatoes are the best choice for texture, although Yukon Gold potatoes and red potatoes also work well.
Should I soak them? This recipe doesn’t require it, but soaking raw potato wedges in cold water helps draw out potato starch for better crisping.
Do I need to flip them? Yes- flip halfway through to ensure both sides get crispy.
Can I make them ahead? Yes! Store in an airtight container and reheat at 400°F for about 10 minutes. Want to reheat faster? Try your air fryer!
Serving Suggestions
These wedges are perfect for every season! They’re a game-day staple and a top pick for any Super Bowl. Serve them with burgers at your next summer BBQ, or add them to a list of healthy game-day snacks. Want something trendy? Try them in the air fryer or serve as a back-to-school lunch side. They make excellent holiday party appetizers or even vegetarian Thanksgiving sides. Whether it’s comfort food sides for winter or a crisp snack after school, this recipe has a home on any table.
Pair these with grilled chicken, veggie burgers, or your favorite sandwiches. Add a side of sour cream, homemade ketchup, or even BBQ sauce as a favorite dipping sauce. For presentation, serve in a parchment-lined basket or rustic tray. Garnish with fresh herbs, extra parmesan cheese, or a dusting of Italian seasoning. These are also amazing with eggs and toast as breakfast potatoes! For parties, portion into small paper cones or ramekins.
Storage Tips
Store cooled wedges in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispiness. Avoid microwaving- they’ll lose that perfect texture.
Freezer– Yes! Raw potato wedges can be balanced, frozen on a tray, and then transferred to a freezer-safe bag. Bake from frozen, adding 5-10 minutes to the cooking time.
Making Ahead– Slice and soak your wedges a day ahead, then store them submerged in cold water in the fridge. Drain, dry, and bake the next day. You can also par-bake them, let them cool, and then finish them in the oven or air fryer before serving.
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Easy Oven-Baked Potato Wedges
These crispy baked potato wedges are simple, satisfying, and totally crowd-pleasing. With a few pantry staples and a quick roast in the oven, you get golden brown, cheesy perfection that pairs with just about anything. They’re perfect for feeding a crowd or treating yourself to a better-than-French fry moment. Save this recipe card, pin it for later, and keep your large baking sheet ready- because once you try them, you’ll want to make them again and again!
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Homemade Crispy Potato Wedges in the Oven
Ingredients
- 6 Russet potatoes
- 2 tbsp olive oil
- 1 tbsp fine sea salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp pepper
- 1/2 cup parmesan cheese
Instructions
- Preheat your oven to 450 degrees
- Chop the potatoes into thick wedges. Each potato made 12 wedges
- Drizzle 2 tbsp olive oil on a light-metal colored cookie sheet.
- Lay the potato wedges on the pan flat, not overlapping. If you need to use a second pan, grab another and drizzle with an additional 2 tbsp olive oil.
- Sprinkle the potato wedges with 1 tbsp fine sea salt, 1 tbsp garlic powder, 1 tbsp onion powder and 1 tsp pepper.
- Sprinkle 1/2 cup parmesan cheese evenly over all of the potato wedges.
- Place in the oven and bake for 15 minutes.
- Using a metal spatula, flip the potatoes and bake for an additional 15 minutes.
- Remove and allow to cool for 5-10 minutes before enjoying.
Nutrition
Have you tried this recipe?
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Jayden
These paired with a burger are so good! They have become a weekly side dish in our home. I love how crispy they get.
Madison Reid
I am so glad you have them on repeat; they are so simple and go with just about anything.