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Crispy Baked Potato Wedges

These crispy baked potato wedges are a total game-changer with a ridiculously crispy exterior and a perfectly fluffy interior. Healthier than their deep-fried counterparts yet full of flavor, they make a versatile side that pairs wonderfully with burgers, roast chicken, or even a hearty brunch.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 large russet potatoes scrubbed clean
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika or regular paprika
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons grated Parmesan cheese optional, for extra crispiness
  • Fresh parsley, chopped for garnish, optional

Equipment

  • Large baking sheet
  • Parchment paper
  • Large bowl
  • Kitchen towel
  • Cutting board
  • Knife

Method
 

  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Scrub the 4 large russet potatoes clean. Cut each potato in half lengthwise and then slice each half into 4 wedges.
  3. Place the potato wedges in a large bowl of cold water and let them soak for 30 minutes. This step removes excess starch for extra crispiness.
  4. Drain the wedges well and pat them completely dry with a clean kitchen towel.
  5. In a large bowl, toss the potato wedges with 3 tablespoons of olive oil until they are evenly coated.
  6. Add 1 teaspoon each of garlic powder, smoked paprika (or regular paprika), onion powder, 1 teaspoon salt, and ½ teaspoon black pepper. Toss again to ensure even seasoning.
  7. For an extra layer of savory crispiness, sprinkle in 2 tablespoons of grated Parmesan cheese (optional) and toss to combine.
  8. Arrange the seasoned wedges in a single layer on the prepared baking sheet, making sure they are not touching so they can crisp up evenly.
  9. Bake for about 20 minutes. Then flip the wedges over and continue baking until they turn golden brown and crispy on the outside while remaining tender inside.
  10. Before serving, sprinkle with freshly chopped parsley if desired.

Notes

For best results, soak the potato wedges in cold water to remove excess starch and achieve that coveted crisp exterior. Be sure to pat them dry thoroughly before tossing with oil and seasonings to avoid a steamed texture. The optional Parmesan cheese adds an extra layer of savory crunch, while fresh parsley gives a bright finishing touch. Feel free to adjust the spice blend to your taste and serve them alongside your favorite main dish for a satisfying side.