These seasoned Parmesan potato wedges are quick and easy to make and come out perfect every time. They are great as a side, appetizer, or even as a delicious snack on their own.
These would make the perfect combo with our Perfect Burger. Make these for your next game day party, and you will have a happy crowd. Watch the easy video tutorial below.
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The Secret to Crispy Potato Wedges:
You’ll love this tip for extra crispy baked potato wedges. These have a crisp and golden skin on the outside and are perfectly tender inside. Have you ever given your potatoes an ice bath? By letting them soak in cold water with 2 cups of ice for 30 minutes, it draws out the starch, making the finished product extra crispy.
If you’re really short on time you can skip this step, but they might not be a little softer than you were hoping for. Another thing to help them come out crispy is making sure the wedges are laid out in an even, single layer on your baking dish. This is super important!
Ingredients for Potato Wedges:
These potato wedges require simple but delicious ingredients: olive oil, some dried spices (salt, pepper, garlic powder, paprika), fresh parsley, and parmesan cheese. You probably have most of them in your pantry or fridge already.
The Best Potatoes for Potato Wedges:
We love the size, shape, and texture of Russet Potatoes best. Another great thing about Russets is how cheap they are! Some other potatoes that you can use instead of Russets are Red or Yukon Gold.
If you use Red Potatoes, you can probably skip the ice bath. They are considered a waxy potato and not starchy so it won’t draw out much starch in the ice bath. The Yukon Gold could still use that soak though. They are an equal mix between starchy and waxy, so it’ll still help to draw out some starch to help with the crispiness of the potatoes.
How to Make Baked Potato Wedges:
- Cut potatoes into wedges by cutting lengthwise in half then slice each half into 3-4 slices depending on potato size.
- Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry thoroughly with paper towels.
- Place seasonings into a large zip-lock bag or a mixing bowl. Add potatoes and shake them together. Next, add 1/4 cup of olive oil to the bag and toss until coated.
- Line baking sheet with foil. Arrange wedges in a single layer and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
- Meanwhile, in a large bowl, combine 2 Tbsp fresh parsley and 1/4 cup grated Parmesan cheese. Toss together with freshly baked potato wedges and serve.
How to Keep Fries from Sticking?
This simple tip will keep your baked potato wedges from getting stuck to the baking sheet: by simply lining your baking sheet with parchment paper or aluminum foil, you won’t have them stick at all.
We also wait to add our cheese until they are fully baked. If you coat them fresh out of the oven, the cheese melts perfectly. Another plus to doing this is the time you will save NOT doing dishes. We all know how awful scrubbing burnt pans are.
Need Some Dipping Sauce Ideas?
Although these Potato Wedges are a hit on their own, having some fun dips can take them to a whole new level. These are our favorite dipping sauces for potato wedges. If you’re short on time or not up to making a fresh dip, some other great dipping sauces to have would be ketchup, ranch, or BBQ sauce.
More Game Day Appetizers:
If you’re looking for crowd-pleasing party appetizers that are finger-licking good, you’ll love these:
Watch the Potato Wedges Video Tutorial:
I hope this Oven-Baked Potato Wedges recipe becomes a new favorite salad for you. If you enjoyed this video, please subscribe to our Youtube Channel and be sure to click the bell icon so you can be the first to know when we post a new video.
Oven Baked Potato Wedges
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
These oven baked potato wedges are easy and delicious every time. The cheese melts onto the potato wedges and they are so good!
Cost to Make:
baked potato wedges
Lunch, Side Dish
Calories: 307 kcal
Servings: 4 persons
Preheat oven to 450˚F. Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then drain weel and thoroughly pat dry with paper towels.
Place 1/4 tsp salt, 1/4 tsp garlic powder, 1/2 tsp paprika, and 1/4 tsp black pepper into a large zip-lock bag. Add potatoes and shake them together. Next, add 1/4 cup of olive oil to the bag and toss until potatoes are coated.
Line baking sheet with foil. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
While potatoes are baking, chop 2 Tbsp fresh parsley and grate 1/4 cup parmesan cheese and place both into a large mixing bowl. Toss freshly baked potato wedges in the mixing bowl with parsley and cheese.
Oven Baked Potato Wedges
Amount Per Serving
Calories from Fat 135
% Daily Value*
Saturated Fat 3g19%
Vitamin A 329IU7%
Vitamin C 15mg18%
* Percent Daily Values are based on a 2000 calorie diet.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This recipe was first published in 2009. We updated the post in Jan 2020 with more tips on how to make the best crisp baked potato wedges. Here is the original recipe photo: