Baked Potato Wedges are a delicious side dish and healthy alternative to fried French fries. These crispy golden potatoes are seasoned with herbs and parmesan for extra flavor.
Baked Potato Wedges are a great side dish for many meals. This healthy alternative to fried French fries goes well with burgers, ribs, Fall-Apart Slow Cooker Pulled Pork Sandwiches, and Instant Pot Sloppy Joes.
Baked Potato Wedges
The best things about French fries is the crispy exterior and tender interior and these wedges have it all plus so much flavor! Follow this recipe to get the best homemade fries you’ve ever had!
Ingredients for Potato Wedges:
- Russet Potatoes– This type of potato is starchy and best for making fries because they result in a tender interior and crispy exterior.
- Olive Oil– I like to use light olive oil so the flavor isn’t too strong. Other oils like canola and vegetable oil can be used as well.
- Parmesan Cheese– Parmigiano-Reggiano is the best type of parm and lasts for months in the fridge. Freshly grate it with a small hole cheese grater or microplane.
- Seasoning– Italian Seasoning, Garlic Powder, salt, and pepper.
How to make Potato Wedges:
Time needed: 1 hour.
Preheat oven to 400°F and spray a baking sheet with cooking oil.
After slicing potatoes, place on a non-lint towel and press dry.
Place wedges in a large bowl, drizzle with oil and toss (easiest to do with hands). Add the cheese, Italian seasoning, salt, and pepper and mix until evenly coated.
Lay potato wedges on the prepared pan on their side in a single layer.
Bake for 30 minutes, flip wedges with a spatula, and cook an additional 15-20 minutes until easily poked with a fork. Turn oven to broil and cook for more 2 minutes (watch carefully!) for extra color and crispiness.
1) Dry the surface of the cut potatoes. 2) Use the appropriate amount of oil. I have found that 2 tablespoons is enough to prevent sticking to the pan and help brown the exterior. 3) Don’t overcrowd the pan. Air needs to be able to circulate around each wedge so the water can evaporate. 4) Lay wedges on their side and flip halfway through. Surprisingly, the surface of the potato that is touching the pan is what contributes most to that gorgeous crispy golden brown exterior.
Yes! Feel free to just use salt and forget the herbs and cheese. Use your favorite spices or make a cajun version with my Homemade Cajun Seasoning for fries with a kick.
Reheat potatoes at 350°F on a lightly greased pan for 15-20 minutes until crispy.
TOOLS USED TO MAKE POTATO WEDGES IN OVEN:
- Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (12 years ago) and they are in great condition. I use them all the time for sheet cakes, cookies, roasting vegetables, baking chicken…
- Cutting Board– I love having various sizes of cutting boards and these are awesome because they won’t slip and slide around on the counter.
- Knife Set– This is the knife set I have. I use them multiple times a day and they’re still going strong after 12 years.
LOOKING FOR MORE POTATO RECIPES? CHECK OUT THESE:
- Roasted Sweet Potatoes
- The Best Crispy Roasted Potatoes
- Twice Baked Potato Casserole
- Creamy Cheesy Funeral Potatoes
- Easy Twice Baked Potatoes
Baked Potato Wedges
- 4-5 russet potatoes, cut into wedges (8 per potato)
- 2 tablespoons olive oil
- 1/2 cup parmesan cheese, shredded
- 1 tablespoon Italian seasoning, (no salt)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- fresh cracked black pepper
- Preheat oven to 400°F and spray a baking sheet with cooking oil.
- After slicing potatoes, place on a non-lint towel and press dry.
- Place wedges in a large bowl, drizzle with oil and toss (easiest to do with hands). Add the cheese, Italian seasoning, salt, and pepper and mix until evenly coated.
- Lay potato wedges on the prepared pan on their side in a single layer.
- Bake for 30 minutes, flip wedges with a spatula, and cook an additional 15-20 minutes until easily poked with a fork. If desired, turn oven to broil and cook for more 2 minutes for extra color and crispiness.