Oven Baked Potato Wedges (with Parmesan)

These Oven Baked Potato Wedges with Parmesan are easy to make and come together in minutes. They are perfect every time and are crispy on the outside and soft on the inside. Great as a side dish or appetizer.

Potatoes are an all-time favorite in my house. Some of our most loved dishes are au-gratin potatoes, mashed potatoes, fried potatoes and onions and garlic parmesan roasted potatoes. It’s hard to go wrong with a good potato recipe, and these potato logs (wedges) seem to be a favorite as well. 

What are Baked Potato Wedges?

Baked potato wedges are potatoes cut into wedge-shaped slices and baked until golden brown in the oven. They are my favorite side to chicken, pork chops, and hamburgers. They also make a great appetizer or snack.

How to Get Crispy Baked Potato Wedges

Let’s start with a water bath. Yes, soaking your potatoes in water will release some starches and help create that crunch we are all looking for in a baked potato wedge.

I like to do this step while preheating the oven and mixing the other ingredients. Of course, if you are short on time, you could skip this step, but your potatoes might come out a little softer with less of a crunch. 

Also, make sure not to crowd your pan. Lay all potatoes in a single layer on the baking sheet. 

How to Cut Potato Wedges

Cut each potato in half lengthwise. Then, cut each half into 3-4 slices- depending on the thickness of the wedges desired. That’s it.

Ingredients Needed for Sliced Potatoes in the Oven

The ingredient list is quite simple. Oil, seasoning salt, garlic powder, paprika, pepper, and parmesan cheese. You could really throw in all of your favorite seasonings and change the taste to your liking. Add some cayenne pepper to the mix if you like a little spice. 

How to Make Potato Fries in the Oven

For complete instructions, see the recipe card below.

1. Cut potatoes into wedges.

2. Give them a water bath.

3. Season

4. Bake

What are the Best Potatoes for Potato Wedges?

Russet potatoes are the best potatoes for this recipe. I usually have these on hand in my refrigerator. I always buy a 10-pound bag at the grocery store and use them for many potato dishes. They are undoubtedly cost-friendly. Yukon potatoes will also work- but Russet potatoes are the best- in my opinion. 

Expert Tips

• Use Russet potatoes. 

• Soak the potatoes for at least 15 minutes to release some starch.

• Use spices you like. I always use garlic powder and black pepper in most of my dishes. These two spices are my go-to spices, for they have a big impact on flavor. 

• Arrange the potatoes in a single layer on the baking sheet. 

• If necessary, use two baking sheets to fit all potatoes in a single layer.

• Bake until you see a nice golden color on the wedges. I like to leave mine in a little longer to get that extra crispiness. 

• If desired, sprinkle with a bit of salt as soon as they come out of the oven.

• Serve with your favorite dipping sauce. Ranch dressing is my all-time favorite.

Recipe FAQs

 

More Easy Side Dishes

yellow rice and corn casserole

carrot apple salad

cabbage and onion

Mexican corn salad