These are – hands down – the best Crispy Potato Wedges around! These homemade potato wedges are crispy on the outside and fluffy on the inside! This baked side dish is a great alternative to French fries!
Hefty potato slices, seasoned to perfection than baked to become ultra crispy with a fluffy interior – these are the BEST Crispy Potato Wedges! Have them as a game day snack or as a super satisfying side, whichever way you just have to make these easy potato wedges ASAP!
Looking for more side dishes? Why not also try my Cheesy Broccoli Bites and my Crispy Air Fryer Sweet Potato Fries!
Why you’ll love these Crispy Potato Wedges
- Amazing texture. Every bite of these wedges gives you a satisfying crunch followed by dreamy melt in the mouth potato.
- Seasoned wedges. And it doesn’t just stop at the texture! The wedges are covered with a host of seasoning, including paprika and garlic powder.
- Easy to make. These hearty wedges are easy to prep with minimal ingredients, an easy side.
- Healthy potato wedges. These crispy wedges are baked, so less oil needed.
Ingredients
- Potatoes
- Olive Oil
- Seasoning: Paprika, onion powder, garlic, salt and pepper.
- Dry Rosemary
- Parmesan Cheese
- Fresh Parsley (optional)
How to make these Crispy Potato Wedges
- Parboil the potatoes: Add the peeled and sliced potatoes into boiling water, boil for 5 minutes then drain them in a colander.
- Seasoning: Transfer the wedges to a bowl with olive oil and seasoning, coat well.
- Bake: Place the wedges on a baking sheet, top with grated parmesan cheese and bake for 30 mins.
- Garnish, serve and enjoy!
Recipe notes and tips
- Use a preheated oven.
- Slice the potatoes roughly the same size, so they cut evenly.
- Be sure to pat the potatoes dry before adding seasoning.
- Use a baking sheet lined with parchment paper, for easy removal and cleanup.
- For a spicy kick, add some chili flakes to the wedges in the final few minutes of baking.
- Garnish with fresh parsley.
FAQ’s
What to serve with Crispy Potato Wedges
These wedges can be served on their own with some dipping sauce or you can use them as a hearty side dish. Here’s some ideas:
- Spicy Sriracha Chicken
- Air Fryer Chicken Wing Recipe
- Healthy Oven Baked Cod
- Spicy Lemon Baked Tilapia Recipe
How to store these Crispy Potato Wedges
You can place them in an airtight container and refrigerate for 1-2 days. You can also place them in a heavy-duty freezer bag and freeze for up to 3 months. Reheat when thawed in the oven or in a pan with some oil.
What are the best potatoes for wedges?
Russet or Idaho varieties, and they make decent wedges. But for this recipe, I like using steak potatoes potatoes as they are not too starchy, plus they hold their shape better.
Other side dishes
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The BEST Crispy Potato Wedges
Ingredients
- 3 large steak potatoes washed and peeled
- 2 tbsps. olive oil
- 2 tsp. paprika
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 3/4 tsp black pepper
- 1 tsp salt
- 3/4 tsp. dry rosemary fine not too coarse
- 1/2 cup parmesan cheese grated
- Fresh chopped parsley optional
Instructions
- Preheat oven to 400 F.
- Bring a pot with water to boil.
- Meanwhile, wash, peel and slice the potatoes in half and then cut each half into 4 wedges (or more depending on the size of your potatoes.
- Rinse the potatoes and add them to the boiling water. Parboil the potatoes. Time 5 minutes of cooking time and drain the potatoes from the hot water using a colander. Pour in to drain carefully so you don't break the potatoes.
- Transfer the potatoes back to a large dish or bowl and add in the seasonings and olive oil. Toss together the wedges to coat well.
- Line them on a sheet pan lined with parchment paper leaving some space between each piece. Sprinkle the parmesan cheese on the potatoes.
- Bake in the preheated oven for 30 minutes or until golden brown and crispy on the outside.
- Remove from the oven and let the potatoes cool down for a few minutes, then transfer to a serving dish. Garnish with some fresh chopped parsley or grated parmesan cheese.
Video
Notes
- Use a preheated oven.
- Slice the potatoes roughly the same size, so they cut evenly.
- Be sure to pat the potatoes dry before adding seasoning.
- Use a baking sheet lined with parchment paper, for easy removal and cleanup.
- For a spicy kick, add some chili flakes to the wedges in the final few minutes of baking.
- Garnish with fresh parsley.
Looks delicious! Any suggestions for how to make this recipe in a large batch – say to feed 15? Thank you!
Patty the best way it is triple or quadruple the servings. there isn’t a right or wrong way. since you know the ingredients, you can just make a big batch. prep the potatoes ahead and bake them when it’s close to serving time. place 3 racks in your oven at different levels and use full sheet pans to lay out the potatoes. when baking, swap the pans around every 10 minutes so they all get cooked evenly.
I live in Canada and have never heard of “Steak Potatoes”. Do you mean a baking potato like a Russett?
Hello, yes that would work fine. Choose the large ones like the one you use for baked potatoes.
Will this work if I leave the skin on the potatoes?
yes totally!
I actually made extra seasoning and coated my boneless skinless chicken thighs and they were fabulous. I coated them frozen then let them roast in a 375 degree oven until they were done.
Hi Kathy,
Glad you enjoyed the recipe! Using the seasoning on the chicken is a bright idea! Thanks so much for taking the time to leave a review.
After boiling they turned to mush and after baking they stuck so badly to the parchment paper. Followed the recipe to a tee. Suggestions? Thanks
Hi Stephanie!
It’s important to only parboil them not completely boil them. Also try not to cut them too thin so they don’t break easily.
I made these for dinner yesterday. They were simple to make & very tasty!
Hi Jeni,
So glad to hear you enjoyed the recipe. Thanks for leaving a review.
Hello dear ,
Can we refrigerate them after full baking or raw? and do they still crispy?
Thanks in advance ,
Mireille.
Hi Mireille,
You can refrigerate leftover after baking in an air tight container for a few days and reheat when you are ready in the oven. But for best result and crunchiness it’s best to eat them fresh right after baking.
Looks amazing
Thank you for sharing your recipes
Thanks Dana for your support!
Have not tried this but it looks pretty simple. We’ll give it a try and let you know it went may even add a few other things to it.
Thanks Earl!
Can’t wait for you to try it!