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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!

Top down view of crispy potato wedges in a red basket.

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, Crispy Roasted Baby Potatoes and my Crispy Air Fryer Sweet Potato Fries!

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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.
potatoes in pot with water, ready to boil
Draining potato slices in a colander.
Potato slices in a bowl.
  • Seasoning: Transfer the wedges to a bowl with olive oil and seasoning, coat well.
Potato slices and seasoning in a bow.
Overhead view of potato wedges on a tray before baking.
Crispy potato wedges on a baking sheet.
  • Bake: Place the wedges on a baking sheet, top with grated parmesan cheese and bake for 30 mins.
  • Garnish, serve and enjoy!
up close image of the potato wedges

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.
Crispy potato wedges with dip.

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:

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.

Hand dipping a potato wedge into some sauce.

Other side dishes

I hope you enjoy all the recipes I share with you, including this Crispy Potato Wedges recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!

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Golden baked potato wedges seasoned with Parmesan, herbs, and spices.
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4.76 from 49 votes

Crispy Potato Wedges

By: Mariam Ezzeddine
Golden and crisp with fluffy centers, these Crispy Potato Wedges are seasoned with Parmesan, herbs, and spices. Serve them with your favorite dipping sauce or main dish.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings

Ingredients 

  • 3 large steak potatoes, washed and peeled
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • ¾ teaspoon black pepper
  • 1 teaspoon salt
  • ¾ teaspoon dried rosemary, finely ground
  • ½ cup Parmesan cheese, grated
  • fresh chopped parsley, optional

Instructions 

  • Preheat the oven to 400°F.
  • Bring a pot of water to a boil.
  • Wash and peel the potatoes. Cut each potato in half, then cut each half into 4 wedges, or more depending on the size of the potatoes.
  • Rinse the potato wedges and add them to the boiling water. Parboil for 5 minutes, then carefully drain them in a colander to avoid breaking the wedges.
  • Transfer the potato wedges to a large dish or bowl. Add the seasonings and olive oil, then toss to coat well.
  • Arrange the potato wedges on a parchment-lined sheet pan, leaving some space between each piece. Sprinkle the Parmesan cheese over the potatoes.
  • Bake in the preheated oven for 30 minutes, or until golden brown and crispy on the outside.
  • Remove the potato wedges from the oven and let them cool for a few minutes. Transfer them to a serving dish and garnish with fresh chopped parsley or grated Parmesan cheese.

Video

Notes and Recipe Tips

  • Cut the potato wedges into similar sizes to help them cook evenly.
  • Pat the drained potato wedges dry before adding the seasonings and olive oil.

Nutrition

Calories: 246kcal | Carbohydrates: 31g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 794mg | Potassium: 740mg | Fiber: 4g | Sugar: 2g | Vitamin A: 596IU | Vitamin C: 32mg | Calcium: 177mg | Iron: 2mg
Like this recipe? Rate and comment below!
4.76 from 49 votes (42 ratings without comment)

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Recipe Rating





26 Comments

    1. 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.

      Reply

  3. I live in Canada and have never heard of “Steak Potatoes”. Do you mean a baking potato like a Russett?

    Reply

  5. 5 stars
    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.

    Reply

    1. 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.

      Reply

  6. 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

    Reply

    1. 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.

      Reply

  8. Hello dear ,

    Can we refrigerate them after full baking or raw? and do they still crispy?

    Thanks in advance ,
    Mireille.

    Reply

    1. 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.

      Reply

  10. 5 stars
    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.

    Reply