These Crispy Potato Wedges are golden and crunchy on the outside, fluffy on the inside, and coated with a delicious blend of garlic, paprika, and Italian herbs. Made with simple pantry ingredients, they’re an easy homemade alternative to restaurant-style potato wedges and pair perfectly with burgers, grilled chicken, or your favorite dipping sauce.
Ingredients
- 6 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Step 2: Prepare the Potatoes
Wash and scrub the potatoes thoroughly. Cut each potato lengthwise into evenly sized wedges to help them cook uniformly.
Step 3: Soak the Wedges
Place the potato wedges in a large bowl of cold water and soak for 20–30 minutes. This helps remove excess surface starch for a crispier finish.
Drain the potatoes and pat them completely dry with a clean kitchen towel.
Step 4: Season the Potatoes
Place the dry potato wedges in a large bowl. Add the olive oil, garlic powder, paprika, onion powder, Italian seasoning, salt, and black pepper.
Toss thoroughly until every wedge is evenly coated with the oil and seasonings.
Step 5: Arrange on the Baking Sheet
Spread the potato wedges in a single layer on the prepared baking sheet, with the skin sides facing down. Leave space between the wedges so they roast rather than steam.
Use two baking sheets if necessary to avoid overcrowding.
Step 6: Bake Until Crispy
Bake for 35–45 minutes, flipping the wedges halfway through cooking. Continue until the potatoes are golden brown, crispy on the outside, and tender inside.
Cooking time may vary depending on the thickness of the wedges and your oven.
Step 7: Add Parmesan and Parsley
During the final 5 minutes of baking, sprinkle the grated Parmesan cheese over the wedges.
Once cooked, remove the baking sheet from the oven and sprinkle the fresh chopped parsley over the potatoes.
Step 8: Serve
Serve the potato wedges hot with ketchup, ranch dressing, garlic aioli, or your favorite dipping sauce.
Tips for Extra-Crispy Potato Wedges
- Dry thoroughly: Any remaining water can prevent the potatoes from crisping properly.
- Don’t skip soaking: A 20–30-minute soak helps remove excess surface starch.
- Choose russet potatoes: Their high starch content helps create a fluffy interior and crispy exterior.
- Avoid overcrowding: Give each wedge enough space for hot air to circulate.
- Use high heat: Baking at 425°F (220°C) helps develop a golden, crunchy crust.
- Add Parmesan near the end: This prevents the cheese from burning during the longer baking time.
Serving Suggestions
These wedges make a delicious side dish for burgers, grilled chicken, sandwiches, steak, or chicken tenders. For dipping, try ketchup, ranch, garlic aioli, sour cream with chives, or spicy mayonnaise.
Storage and Reheating
Allow leftover wedges to cool, then store them in an airtight container in the refrigerator for 3–4 days.
To reheat, spread them on a baking sheet and warm in a 400°F (200°C) oven for about 10 minutes, or until hot and crispy again. An air fryer also works well. Avoid the microwave if you want to preserve their crunchy texture.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 35–45 minutes
- Total Time: Approximately 1 hour to 1 hour 5 minutes, including soaking
- Servings: 6
- Calories: Approximately 480 per serving, as listed by the source
Enjoy these crispy, seasoned potato wedges fresh from the oven for the best texture and flavor!