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Crispy Baked Potato Wedges with Parmesan and herbs are a healthy, easy-to-make side dish. Oven-roasted potatoes are golden and crunchy on the outside, soft inside, and perfect for dipping. This easy potato wedges recipe is ideal for weeknight dinners, game day snacks, or family meals.

Ingredients

4 medium russet potatoes (1 ½–2 lbs), scrubbed and rinsed
¼ cup extra virgin olive oil
½ tsp fine sea salt or kosher salt
½ tsp paprika
¼ tsp black pepper
¼ tsp garlic powder
2 Tbsp parsley, finely chopped
¼ cup grated Parmesan cheese

Instructions

Preheat and prep
Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with foil or parchment paper.
Cut the potatoes
Slice each potato in half lengthwise, then cut each half into 4–5 wedges (about ½-inch thick).
Soak and dry
Place the potato wedges in a bowl of cold water with 2 cups of ice cubes. Let soak for 30 minutes to remove excess starch. Drain and pat dry thoroughly with a towel.
Season the potatoes
In a large bowl, toss the wedges with salt, paprika, black pepper, and garlic powder. Drizzle with olive oil and toss until evenly coated.
Bake
Arrange the wedges in a single layer on the lined baking sheet, cut-side down. Bake at 450°F for 20 minutes. Flip the wedges and bake an additional 12–15 minutes, or until crisp on the outside and tender inside.
Add toppings and serve
Transfer the hot wedges to a bowl. Sprinkle with Parmesan and parsley, tossing gently to combine. Serve immediately with your favorite dipping sauce.

Why You’ll Love This Recipe

Crispy on the outside, tender on the inside
Quick and easy to prepare with simple ingredients
Perfect as a side dish, snack, or party appetizer
Can be customized with seasonings and toppings

Tips

Soaking the wedges in cold water removes starch and enhances crispiness.
Pat potatoes completely dry before baking to avoid soggy wedges.
Use a large baking sheet and a single layer for even cooking.
Flip halfway through baking for uniform golden color.

Variations and Substitutions

Seasonings: Swap paprika with smoked paprika, chili powder, or Cajun seasoning.
Cheese: Try cheddar, Asiago, or nutritional yeast for a cheesy twist.
Herbs: Add rosemary, thyme, or oregano for extra flavor.
Potato Type: Yukon Gold or red potatoes work well, but adjust baking time slightly.
Oil Substitute: Use avocado oil or melted butter instead of olive oil.

FAQs

Can I make these ahead of time?
Yes, you can prep and season wedges in advance, but bake just before serving for maximum crispiness.

Can I freeze potato wedges?
Yes, par-bake wedges for 10 minutes, cool, and freeze in a single layer. Re-bake from frozen until crispy.

How do I keep them crispy?
Ensure wedges are dry before baking, don’t overcrowd the pan, and bake at high heat.

Serving

Serve with ketchup, ranch, aioli, or your favorite dipping sauce.
Pair with burgers, grilled chicken, or sandwiches for a complete meal.
Make them part of a snack platter with veggies and dips.

Suggestions

Sprinkle extra Parmesan and fresh herbs just before serving for presentation.
Double the recipe for parties and bake in batches for consistent crispiness.
Experiment with spice blends like taco or Cajun seasoning for variety.