Golden, crunchy on the outside and soft on the inside, these crispy potato wedges are my go-to comfort side dish. Whether I’m pairing them with burgers, grilled chicken, or enjoying them on their own with a dipping sauce, they never disappoint. With just a few pantry staples and minimal effort, I always end up with a batch of perfectly roasted, flavorful wedges that satisfy every time.
Why You’ll Love This Recipe
I love how this recipe strikes the perfect balance between crispy and tender. Leaving the skin on gives each wedge a rustic crunch, while the olive oil and seasonings bring out deep, savory notes. The optional Parmesan cheese adds a cheesy crust that elevates the flavor even more. Plus, these are baked—not fried—so I can enjoy them guilt-free. They’re easy to make, adaptable, and always a hit on the dinner table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 large russet potatoes (or Yukon Golds for a creamier texture)
3 tablespoons olive oil (or vegetable oil)
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried parsley (optional for garnish)
¼ cup grated Parmesan cheese (optional for extra crisp & flavor)
Directions
Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper.
Wash and cut the potatoes thoroughly, keeping the skin on. I slice each potato into 8 even wedges by halving them lengthwise and then cutting each half into quarters.
Season the wedges in a large mixing bowl by tossing them with olive oil, garlic powder, salt, pepper, and Parmesan cheese if I’m using it.
Arrange the wedges skin-side down in a single layer on the baking sheet, making sure none are overlapping.
Bake for 35–40 minutes, flipping them halfway through to ensure both sides get beautifully golden and crispy.
Garnish and serve with dried parsley and extra Parmesan if I like. I usually serve them hot with ketchup, mayo, or a spicy aioli.
Servings and timing
This recipe makes about 4 servings. It takes approximately 10 minutes to prep and 35–40 minutes to bake, so I usually have them ready in under an hour from start to finish.
Variations
Spicy Wedges: I sometimes add paprika or cayenne pepper to give them a spicy kick.
Herb-Loaded: A mix of dried Italian herbs like thyme, oregano, and rosemary really changes the flavor profile.
Cheesy Upgrade: For a more indulgent twist, I load them up with shredded cheddar and broil them for 2–3 minutes until melted.
Sweet Potato Version: Swapping the russet potatoes for sweet potatoes gives a sweeter, more caramelized version I love with chipotle mayo.
Storage/Reheating
I store leftover potato wedges in an airtight container in the fridge for up to 3 days. When I want to reheat them, I prefer using the oven or an air fryer at 375°F (190°C) for about 10 minutes to get them crispy again. Microwaving works too, but the texture won’t be as crisp.
FAQs
How do I make the wedges extra crispy?
I make sure not to overcrowd the baking tray and always place the wedges skin-side down. Using parchment paper also helps crisp them up without sticking.
Can I make these in an air fryer?
Yes, I often make them in the air fryer at 400°F (200°C) for about 20–25 minutes, shaking the basket halfway through. They come out super crispy!
Do I need to soak the potatoes before baking?
I don’t usually soak them, but if I have extra time, soaking the cut wedges in cold water for 30 minutes can help remove excess starch and make them crispier.
What dips go well with potato wedges?
I love serving them with classic ketchup, garlic mayo, spicy sriracha aioli, or even a creamy ranch dip.
Can I freeze the wedges?
I recommend freezing them after baking. I let them cool, spread them on a tray to freeze individually, then transfer them to a freezer-safe bag. To reheat, I bake them at 400°F until hot and crispy again.
Conclusion
These crispy potato wedges are everything I want in a side dish—easy, satisfying, and endlessly customizable. Whether I’m making them for a weeknight dinner or a casual get-together, they always deliver on flavor and texture. Once I tried making these at home, I never looked back at store-bought frozen fries.
Golden and crunchy on the outside, soft on the inside, these oven-baked crispy potato wedges are a comforting and customizable side dish perfect for any meal.
Total Time:45–50 minutes
Yield:4 servings
Ingredients
4 large russet potatoes (or Yukon Golds)
3 tablespoons olive oil (or vegetable oil)
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried parsley (optional, for garnish)
¼ cup grated Parmesan cheese (optional, for extra crisp & flavor)
Instructions
Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper.
Wash and cut the potatoes into 8 even wedges per potato, keeping the skin on.
In a large mixing bowl, toss the wedges with olive oil, garlic powder, salt, pepper, and Parmesan cheese if using.
Arrange the wedges skin-side down in a single layer on the baking sheet without overlapping.
Bake for 35–40 minutes, flipping halfway through until golden and crispy.
Garnish with dried parsley and additional Parmesan if desired. Serve hot with your favorite dipping sauce.
Notes
For extra crispiness, soak potato wedges in cold water for 30 minutes before baking.
Do not overcrowd the baking tray.
Air fryer method: cook at 400°F (200°C) for 20–25 minutes, shaking halfway through.
Store leftovers in the fridge for up to 3 days and reheat in oven or air fryer.
Optional variations include adding paprika, herbs, cheddar cheese, or using sweet potatoes.
