Crisp on the outside and fluffy on the inside, these easy oven-baked potato wedges are tossed in olive oil, herbs and spices then baked until golden. Topped with melty Parmesan cheese, they make an irresistible side dish or appetizer.

Can I use different types of potatoes?

Yes, you can use other starchy potatoes like Yukon gold or red potatoes. The starch content helps the wedges get crispy. Avoid waxy potatoes like new potatoes or fingerlings.

Do I really need to soak the potatoes?

Soaking the cut potatoes in ice water helps remove excess starch for a crispier texture. If short on time, you can skip this step but the wedges may not get as crispy. Pat very well before baking.

Can I bake the potatoes directly on the baking sheet?

Lining the pan with foil helps the potatoes crisp up better in the oven. The foil also makes cleanup easier!

How do I know when they are done?

Test a wedge by poking it with a fork or toothpick. It should feel tender all the way through. The edges will be crispy and browned when fully baked.

Can I make them ahead?

You can prep the seasoned potato wedges in advance but hold off on baking until ready to serve. Store the foil lined pan with raw wedges in the fridge. Add 5-10 mins to the bake time.

What dipping sauces go well with them?

These crispy potato wedges pair nicely with ranch dressing, chipotle mayo, ketchup, marinara sauce or sour cream for dipping.

Prep Time: 30 minutes

Cook Time: 25-35 minutes

Total Time: 55-65 minutes

Servings: 4


  • 4 medium russet potatoes (about 2 pounds), rinsed and scrubbed
  • 1⁄4 cup extra virgin olive oil (60 ml)
  • 2 tablespoons chopped fresh parsley leaves
  • 1⁄4 teaspoon garlic powder
  • 1⁄4 teaspoon sea salt or kosher salt
  • 1⁄2 teaspoon paprika
  • 1⁄4 teaspoon black pepper
  • 1⁄4 cup grated Parmesan cheese (25 g)


  1. Cut each potato in half lengthwise then cut each half into 3 wedges. Place the potatoes into a large bowl filled with ice water and let soak for 30 minutes to remove some of the starch.
  2. Meanwhile, make the seasoning mix. In a small bowl, combine the garlic powder, salt, paprika and black pepper. Set aside.
  3. Drain the potatoes well and pat very dry with paper towels or a clean kitchen towel. Transfer the dried potato wedges to a large bowl.
  4. Add the olive oil and seasoning mix to the potatoes. Toss until the wedges are well coated in oil and spices.
  5. Arrange the seasoned potatoes in a single layer on a foil-lined baking sheet. Bake at 450°F (230°C) for 25-35 minutes, flipping halfway through bake time, until crisped and golden brown.
  6. Immediately toss the hot baked potato wedges with the Parmesan cheese and parsley. The cheese will melt over the wedges. Serve warm.


  • Choose potatoes that are similar in size so they bake evenly.
  • Letting the potato wedges soak in water removes excess starch so they get extra crispy when baked. Be sure to dry them very well before baking.
  • Adjust bake times as needed based on thickness of your wedges.
  • Garnish with extra parsley or green onions if desired.

Enjoy these crispy oven-baked Parmesan potato wedges as a side for chicken, fish, steak or burgers. They also make a great appetizer for game day! Leftovers can be refrigerated for 3-4 days and reheated in the oven until hot and crispy.

Nutrition Facts Per Serving:

258 calories, 14 g fat, 3 g saturated fat, 4 g protein, 29 g carbohydrates, 2 g sugar, 2 g fiber

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    200 degrees? Seems low, but I’m no baker!

    • Tony

      Temp is wrong…. I’d use 400 for 30-40 mins!

    • Lisa Benson

      I was thinking the same thing.

    • Fyllis

      The temp of 200° is written in Celsius, which is 392° Fahrenheit. Bake the wedges at 400°F for 25-30 minutes. Be sure to take a tong and flip the wedges so they get browned on all sides and you will be fine.
      Note: The baking time will depend on the accuracy of your oven, as well as the size of your wedges. I cut my potatoes in half lengthwise, then cut each half into thirds so I get 6 wedges from each potato.
      In a separate (small) bowl, I mix together salt, pepper, garlic powder, onion powder, and rosemary. Then I spritz the wedges with cooking spray and lightly sprinkle the seasoning over the potatoes. After they are baked, I immediately grate some fresh Parmesan cheese over them and put them back in the over for 5 to 10 minutes until the cheese gets a golden brown.
      You can use the dip of your choice but, a nice garlic aioli goes great! For a beautiful presentation at the table, sprinkle the wedges with some finely minced chives.
      Don’t be afraid to to make these your own and season them with herbs and spices of your choice and create your own dipping sauce (ranch, honey mustard, tarter sauce and ketchup). Enjoy!

    • Gobble Nancy

      I agree

  2. Billie Rieske

    Where can I get these delicious looking recipes?
    A cook book? Where to get? Please let me know .

  3. Sandra

    Awesome recipes!


    All recipes look yummy!

  5. Debra Martinez

    Would love to have a recipe book recipes sound great would look love to try all of them thank you

  6. Sharon

    All your re pies look so good. Thank You for sharing them with all of us. Keep up the good work.

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