Crispy Baked Seasoned Potato Wedges

These easy-to-make potato wedges are baked to crispy perfection in the oven, no frying necessary, just like a restaurant-style dish!

How to Prepare Oven-Baked Potato Wedges

The recipe below provides a full ingredient list and detailed instructions, but here’s a quick overview for making the perfect homemade potato wedges:

How to Slice Potato Wedges

Start by cutting the potato in half lengthwise. Place the flat side down, then cut it again into halves to create quarters. Finally, slice each quarter into two to make eight wedges.

Ideal Potatoes for Potato Wedges

Russet potatoes are perfect for this recipe due to their high starch content, which results in a fluffy interior and crispy exterior. Plus, they’re widely available at most grocery stores.

Seasoning for Potato Wedges

These crispy potato wedges are seasoned with a blend of onion powder, garlic powder, salt, and black pepper, with a touch of Parmesan cheese for added richness.

Baking Time for Potato Wedges

Bake the potato wedges at 425°F for about 25 minutes. They’re done when they’re tender enough to be pierced with a fork and have a golden, crispy exterior.

What to Pair with Potato Wedges

Pair these crispy potato wedges with your favorite main dishes (try them alongside our Juiciest Hamburgers Ever) and a tasty dipping sauce like Homemade Ketchup or Honey Mustard.

How to Keep Potato Wedges Fresh

Store leftover potato wedges in an airtight container for up to five days. For the best texture, reheat them in the oven, air fryer, or on the stove—avoid using the microwave.

Can You Freeze Potato Wedges?

Absolutely! Freezing potato wedges is simple. Just arrange the cooked wedges on a parchment-lined baking sheet to flash freeze them. Once frozen, transfer to a freezer-safe bag, labeling with the date for easy reference.

Dinogo Community Feedback and Tips

“This was super quick, easy, and delicious,” shares Jen Trogan-Frost. “I doubled the recipe to serve six, and it turned out amazing.”

“My family devoured these so fast,” says mariewalker2365. “I added garlic salt and used finely grated Parmesan. Soooo good! We love our food extra crispy, so I baked them for an extra ten minutes, and they were perfect.”

“These potato wedges are absolutely delicious,” says Betty. “They pair perfectly with a fresh salad on the side.”

Written by Corey Williams

Ingredients List

• 2 russet potatoes, scrubbed and cut into eighths

• ¼ cup grated Parmesan cheese

• 1 tablespoon olive oil

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• ¼ teaspoon salt

• ¼ teaspoon ground black pepper

Instructions

First, gather all your ingredients and preheat the oven to 425°F (220°C).

Combine the potatoes, Parmesan cheese, olive oil, onion powder, garlic powder, salt, and pepper in a resealable plastic bag. Seal the bag tightly, then shake well until the potatoes are evenly coated with the seasoning mix.

Arrange the potatoes evenly on a baking sheet.

Bake in the preheated oven for about 25 minutes, or until the potatoes are tender and can be easily pierced with a fork.

Serve and savor!

Nutritional Information (per serving)