Pro Tip: Avoid soaking your potatoes in warm water because heat activates the starch, which makes it harder to separate from the potatoes.
Up close crispy potato wedges garnished with parsley and parmesan
Ingredients
These potato wedges require simple ingredients and the perfect seasoning blend to make the potato wedges really shine:
Potatoes – use 4 medium russet potatoes or about 1 1/2 to 2 lbs of potatoes.
Salt – fine sea salt coats potatoes nicely but kosher salt would work also
Black pepper – freshly ground and you can add more to taste
Garlic powder – the best way to add garlic flavor when roasting at high temperatures so it won’t burn
Paprika – adds color and a hint of sweetness and nice color to the potatoes
Extra virgin olive oil – helps the potatoes crisp up and turn golden brown. Also important to hydrate the spices.
Toppings – we love adding chopped parsley and finely grated parmesan cheese over the finished wedges.
Ingredients with russet potatoes, oil, and seasonings.
The Best Potatoes for Wedges
We love the size, shape, and texture of Russet Potatoes best. Another great thing about Russets is how inexpensive 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 waxy potatoes and not starchy so an ice bath won’t draw out much starch. The Yukon Gold could still use that soak though. They are an equal mix of starchy and waxy, so it’ll still help to draw out some starch to help with the crispiness of the potatoes.
Wedge of potato dipped into ketchup
How to Make Potato Wedges
How to cut potato wedges: cut potatoes in half lengthwise then slice each half into 4-5 slices depending on the potato size. Wedges should be about 1/2″ thick. If they are cut too thick, they won’t crisp up properly.
Soak potatoes: 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 or a tea towel.
Season: Sprinkle salt, pepper, paprika, and garlic powder over potatoes and toss to combine. Drizzle with olive oil and toss to coat.
Bake: Place potato wedges on a parchment or foil-lined, rimmed baking sheet, keeping them in a single layer and cut-side down. Bake at 450˚F for 20 minutes then flip and bake another 12-15 minutes until crispy and golden brown.
Step by step how to make oven-baked potato wedges
To Make Parmesan Topping
While the potatoes are roasting in the oven, prep your toppings. As soon as the potatoes are done roasting, transfer to a mixing bowl, sprinkle with parmesan cheese, and parsley, and toss to combine then serve right away.
Tossing potato fries with parmesan and parsley topping
Common Questions
How to Keep Potato Wedges from Sticking?
Line your Baking sheet with parchment paper or aluminum foil and allow the potato wedges to roast for the first 20 minutes without stirring. Once they have crisped up, they should flip easily.
Can I make these in the air fryer?
Yes! Follow our Air Fryer French Fries instructions to make air fryer potato wedges. You will need to cook half a batch at a time and add a little more time since they are thicker than fries so keep an eye on them.
Can I skip the ice water bath?
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 (see “The secret to crispy potato wedges” above).
Plate of oven roasted potato wedges
Oven-baked Potato Wedges are so easy to make. Try our tip for putting them into ice water before baking and you’ll have the crispiest potatoes.
More Easy Appetizers
If you’re looking for crowd-pleasing party appetizers that are finger-licking good, you’ll love these:
Air Fryer Chicken Wings – extra crispy!
Spinach and Artichoke Dip – a party favorite
Guacamole – a staple all summer long
Pico de gallo – with a great authentic taste
Cheese Ball – shape this as a football and you’re set for the big game!
Jalapeno Poppers– stuffed with bacon
