Crisp, golden, beautifully seasoned Baked Potato Wedges are a “dressed up” version of the classic. You’ll love their big, bold, garlic-and-herb flavor.
Table of Contents
- A Crave-able Side Dish You’ll Adore!
- The Ingredients You’ll Need
- What Type of Potatoes Should I Use?
- How to Make Crispy Baked Potato Wedges
- Should I Soak Potatoes in Salt Water Before Baking?
- Recipe Notes
- Why Are My Wedges Not Crispy?
- What to Serve with Baked Potato Wedges
- Storing and Reheating
- Can I Freeze These?
- Get the Recipe
- More Tasty Side Dishes
A Crave-able Side Dish You’ll Adore!
I don’t know anyone who doesn’t love potato wedges. They’re crispy, fluffy, and all kinds of good, and they go with everything! But I wanted to spice things up a little and make an even more flavorful version, so I started playing around with seasonings and add-ons. The result? Baked potato wedges, loaded with garlic, herbs, and grated parmesan cheese! This is an easy potato side dish that might just steal the show.
If you are looking for a new recipe to add to your weekly menu, definitely give this one a try. Baked potato wedges will make any meal more special, from homemade burgers to scrambled eggs! And they’re super easy to make.
(If you like this recipe, you will love these easy Air Fryer Potato Wedges, not to mention these easy Air Fryer Baked Potatoes or Air Fryer Sweet Potatoes!)
The Ingredients You’ll Need
This easy recipe is full-flavored and irresistible, thanks to the savory blend of spices and parmesan. Here’s the list:
- Potatoes: You will need several large russet potatoes, scrubbed.
- Parmesan: Grated parmesan cheese. Freshly grated is best, but you can also do pre-grated parmesan.
- Cornstarch: A little cornstarch gives the mixture some body, some flow, and helps it stick to the potatoes.
- Salt and Pepper
- Spices: Onion powder, paprika (or smoked paprika), and chili powder.
- Oil: Choose your favorite cooking oil, such as avocado, vegetable or olive oil.
- Garlic: Minced fresh garlic cloves.
- Herbs: Fresh herbs of your choice, such as cilantro, parsley, rosemary, thyme, etc.
What Type of Potatoes Should I Use?
For potato wedges and fries, I recommend using starchy, fluffy potatoes like Russet (Idaho) potatoes. You can also use Yukon Gold potatoes. Waxy potatoes like red potatoes will work, but they won’t have quite the same texture.
How to Make Crispy Baked Potato Wedges
Okay, let’s get to the cooking method. This easy basic method doesn’t require any soaking or other techniques – just cut, season, and bake.
- Get Ready to Bake. First, you will need to preheat your oven to 400°F, and prepare a couple of baking sheets by lining them with parchment paper.
- Prep the Potatoes. Next, wash and scrub all of the potatoes well. Set them on a cutting board, and cut them in half long ways. Cut each half in half again to make quarters. Finally, cut each quarter in half at an angle, to make wedges. Transfer the wedges into a large mixing bowl and set it aside.
- Make the Seasoning Mixture. In a smaller mixing bowl, combine the parmesan, minced garlic, cornstarch, pepper, salt, onion powder, paprika, and chili powder.
- Season the Potatoes. Add the oil and garlic to the potatoes in the bowl, and toss until all of the wedges are coated. Add the cheese and spice mixture, along with the chopped herbs. Mix until all the wedges are well-coated.
- Bake. Take the seasoned wedges and spread them out onto your prepared baking sheets, so that they are not touching. Bake in the preheated oven for 15 minutes, and then reduce the heat to 375°F and continue baking for 40 minutes, or until crispy.
- Enjoy! Once the potato wedges are baked, remove them from the oven. Serve warm with your favorite toppings or dipping sauce.
Should I Soak Potatoes in Salt Water Before Baking?
There are a lot of different techniques out there for prepping your potatoes before baking or frying. Some cooks highly recommend a long soak in water, or even in salt water, to get rid of starch and moisture. If you have time, go for it! You can soak potatoes for around 45 minutes, or even as long as overnight in your fridge. It’s very important to dry the potatoes well with paper towels before you bake them.
Recipe Notes
Get the tastiest, crispiest results with these helpful recipe tips! I’ve baked up a lot of potato wedges, and these are by far my best tips for getting good, crispy wedges with lots of flavor.
- Soaking: For an even crispier texture, once the wedges have been cut, soak them in cool water for 45 minutes to remove as much starch as possible. Once the potatoes are soaked, drain the water and pat the wedges down thoroughly using paper towels to absorb the excess moisture before seasoning.
- Spacing: It is best to line up the wedges side by side, instead of piling them onto the pan together. Giving some space allows them to bake more quickly, as well as crisp up more evenly.
- Seasoning: You can use any fresh herbs you enjoy for this recipe! I like to do a mixture!
Why Are My Wedges Not Crispy?
One reason that potato wedges may not turn out as crispy as you would like is simply that they’re too close together in the oven. If your potato wedges are snugly against each other (or worse, piled on top of each other) they tend to steam rather than crisp.
What to Serve with Baked Potato Wedges
You can serve these wedges with anything from a dish of scrambled eggs to a bowl of your favorite soup. These easy dinner ideas are a bit more filling:
- Burgers: A freshly-cooked, juicy burger is just the thing to go with a pile of crispy potato wedges! For a light and zesty version, try this Greek Turkey Burger. It’s a mouthwatering family favorite you’ll want to make again and again.
- Wings: Chicken wings are another bold, flavorful dinner idea, especially these Hot Honey Butter Chicken Wings in the Air Fryer! They make a wonderful appetizer, too.
- Chili: A side of crispy wedges is great with a bowl full of Chunky Beef Chili. This combination is sure to become a favorite family dinner!
Storing and Reheating
Store your potato wedges in an airtight container or baggie, to keep out the air and help prevent them from turning stale. They will keep in the fridge for up to 3 days.
I recommend reheating the potato wedges in an air fryer to get them crisp again. Air fry leftover potato wedges for 3 to 4 minutes at 375°F, until heated through and crispy.
Can I Freeze These?
Sure! I recommend freezing them on a baking sheet, not touching, until they’re frozen solid. Then transfer the frozen wedges to a zip-top bag, and freeze for up to 3 months. Reheat in the oven or air fryer at 375°F until crisp and heated through.
Crispy Baked Potato Wedges
Ingredients
- 5 large russet potatoes, rinsed and cut into wedges
- 1 cup grated parmesan
- 1 tablespoons cornstarch
- 2 teaspoon freshly cracked black pepper
- 1 ½ teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon paprika, or smoked paprika
- 1 teaspoon chili powder
- ⅓ cup oil, avocado, vegetable or olive oil
- 3 cloves garlic, minced
- ¼ cup minced fresh herbs of choice, cilantro, parsley, rosemary, thyme, etc
Instructions
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper and set aside.
- Wash all of the potatoes well, then slice in half long ways. Cut each half in half again, then cut each quarter in half at an angle so they are even in size to create the wedges. Transfer the wedges into a large mixing bowl and set aside.
- In a small mixing bowl combine the parmesan, minced garlic, cornstarch, pepper, salt, onion powder, paprika and chili powder. Set aside.
- Add the oil and garlic to the potato bowl and toss until all of the potato wedges are coated. Add the cheese/spice mixture and the chopped herbs to the potato wedges and mix until all wedges are well coated.
- Evenly spread the potato wedges onto the prepared baking sheets. Place into the preheated oven and bake for 15 minutes.
- Reduce the heat to 375°F and continue baking for 40 minutes or until crispy.
- Once baked, remove from the oven. Serve warm with your favorite toppings/dipping sauce.
Notes
- Storing: Store your potato wedges in an airtight container or baggie, to keep out the air and help prevent them from turning stale. They will keep in the fridge for up to 3 days.
- Reheating: I recommend reheating the potato wedges in an air fryer to get them crisp again. Air fry leftover potato wedges for 3 to 4 minutes at 375°F, until heated through and crispy.
- Freezing: Freeze potato wedges on a baking sheet, not touching, until frozen solid. Then transfer the frozen wedges to a zip-top bag, and freeze for up to 3 months. Reheat in the oven or air fryer at 375°F until crisp and heated through.
- Soaking: For an even crispier texture, once the wedges have been cut, soak them in cool water for 45 minutes to remove as much starch as possible. Once the potatoes are soaked, drain the water and pat the wedges down thoroughly using paper towels to absorb the excess moisture before seasoning.
- Spacing: It is best to line the wedges side by side instead of piling them onto the pan together. Giving some space allows them to bake more quickly, as well as crisp up more evenly.
- Seasoning: You can use any fresh herbs you enjoy for this recipe! I like to do a mixture!
Nutrition
Categories:
More Tasty Side Dishes
- Southern Corn Pudding
- Candied Carrots Recipe
- Green Bean Salad
- Herb Roasted Potatoes
- Easy Roasted Mushrooms
- Loaded Baked Potato
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