Tasty Oven-Baked Potato Wedges

These golden, garlic-parmesan baked potato wedges deliver the perfect balance of crispy exteriors and fluffy interiors. Seasoned with smoked paprika and fresh parmesan cheese, they're an irresistible side dish that pairs beautifully with almost any meal. Best of all, they're simple to prepare and always a crowd-pleaser.

I made these wedges for my neighbor's cookout last weekend, and they disappeared faster than the main course! My teenage son, who typically turns his nose up at anything homemade, now requests these instead of fast food fries. That alone tells me this recipe is a keeper!

Ingredients:

• Russet potatoes - Their high starch content creates that perfect crispy exterior while maintaining a fluffy interior. The larger size also yields substantial wedges that hold up well during baking.
• Olive oil - Helps achieve that golden, crispy exterior during roasting. Use extra virgin for richer flavor, though any good quality olive oil works beautifully.
• Garlic powder - Provides aromatic depth without the risk of burning that fresh garlic carries. It distributes evenly throughout the seasoning for consistent flavor in every bite.
• Onion powder - Adds a subtle savory note that complements the garlic and enhances the overall flavor profile without overwhelming the palate.
• Smoked paprika - Brings a gentle smoky warmth and beautiful color to the wedges. The complexity it adds makes these taste like they took much more effort than they actually did.
• Parmesan cheese - Creates irresistible crispy edges while adding rich, savory notes. Freshly grated works best as it melts and crisps beautifully compared to pre-packaged versions.
• Fresh parsley - Adds a pop of color and fresh, herbaceous notes that brighten the overall flavor. Its subtle bitterness balances the richness of the cheese and potatoes.
• Salt and pepper - Essential for enhancing all the other flavors. Don't skimp here—potatoes need proper seasoning to truly shine.

Instructions:

1. Prepare your oven and baking sheets by preheating to 400°F (200°C). This temperature is crucial—too low and the wedges won't crisp properly; too high and they'll burn before cooking through. Line two large baking sheets with parchment paper, which prevents sticking and makes cleanup easier. The use of two sheets is important as overcrowding the potatoes would create steam and result in soggy wedges instead of crispy ones.
2. Create your seasoning mixture by combining 1/4 cup olive oil, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in a small bowl. Whisk thoroughly until well combined to ensure even distribution of the spices throughout the oil. This oil-based mixture will help the seasonings adhere to the potatoes while also promoting that desirable crispy exterior during baking.
3. Prepare your potatoes with care by thoroughly washing and scrubbing them under cold running water to remove any dirt from the skin. Dry them completely with paper towels—this is crucial for achieving crispiness, as excess moisture creates steam. Place each potato on a cutting board and slice it in half lengthwise, then place the cut sides down for stability. Cut each half into quarters, and if the potatoes are particularly large, cut each quarter in half again to create eight wedges per potato. Uniform size is key to ensuring even cooking.
4. Season your wedges thoroughly by placing them in a large mixing bowl and pouring the prepared oil and spice mixture over them. Using your hands, toss and massage the wedges to ensure each piece is completely coated on all surfaces. This hands-on approach ensures far better coverage than using utensils would provide. Take your time with this step—proper coating is essential for developing that perfect crispy exterior and full flavor.
5. Arrange the wedges strategically on your prepared baking sheets, ensuring they're in a single layer with some space between each piece. If the wedges are touching or overcrowded, they'll steam rather than roast, resulting in a soggy texture. Place them cut-side down initially, which allows the flat surfaces to develop a beautiful golden crust. Sprinkle three-quarters of your freshly grated parmesan cheese (about 3/4 cup) evenly over the wedges before they go into the oven.
6. Bake to golden perfection for 30-35 minutes, flipping the wedges halfway through the cooking time using tongs to ensure even browning on all sides. This rotation is essential for developing that consistent golden color and crispness all around. Keep a close eye on them during the final few minutes as the parmesan can quickly go from perfectly golden to burnt. You'll know they're ready when the edges are crispy and golden brown, and the centers are tender when pierced with a fork.
7. Finish with a final flourish by removing the baking sheets from the oven and immediately sprinkling the remaining 1/4 cup of freshly grated parmesan over the hot wedges. The residual heat will slightly melt this final addition of cheese, creating an irresistible finish. Scatter freshly chopped parsley over the top for a bright color contrast and fresh flavor. Taste one wedge and adjust the salt and pepper if needed before transferring to a serving dish.

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I discovered by accident that letting the seasoned wedges sit for about 15 minutes before baking allows the potatoes to absorb more flavor from the spices. My daughter pointed this out when I got distracted by a phone call while making them once, and we all agreed they tasted even better than usual!

Perfecting Your Potato Selection

The variety of potato you choose significantly impacts the final texture of your wedges. Russets truly shine in this recipe because of their high starch and low moisture content, which naturally creates that perfect contrast between crispy exterior and fluffy interior. Yukon Golds make a good substitute with their buttery flavor, though they won't get quite as crispy. Red potatoes, while lovely in many dishes, contain too much moisture for ideal wedges. When selecting Russets, look for firm potatoes with no green spots or sprouts, and choose ones of similar size to ensure even cooking times.

The Science Behind Crispy Wedges

Achieving that restaurant-quality crispiness at home comes down to understanding a few simple principles. First, removing surface moisture is essential—any water on the potatoes creates steam during baking, which is the enemy of crispness. Second, the proper temperature allows the outside to develop a beautiful crust while the inside cooks to perfect tenderness. Finally, allowing adequate space between wedges permits air circulation around each piece, preventing the steam that leads to sogginess. These principles might seem small, but they make the difference between ordinary potato wedges and extraordinary ones.

Perfect Flavor Combinations

While the classic garlic-parmesan combination is hard to beat, these wedges can be customized with countless flavor profiles. For a spicy southwestern twist, add cayenne pepper and substitute cotija cheese for the parmesan. For herbs de Provence wedges, incorporate dried lavender, rosemary, and thyme into your seasoning mixture. Italian-inspired wedges benefit from dried basil, oregano, and a sprinkle of red pepper flakes. I've experimented with dozens of variations over the years, but my family always requests this original version—there's something magical about the combination of garlic, parmesan, and smoked paprika that keeps everyone coming back for more.

I've been perfecting this recipe for nearly a decade, tweaking the spice blend and cooking method until they're just right. What started as a simple alternative to deep-fried potatoes has become one of my signature dishes. There's something deeply satisfying about transforming humble ingredients into something that draws everyone to the table. My husband jokes that he married me for these potato wedges, and while I know he's teasing, I also know that food made with care creates connections that last. These wedges aren't just delicious—they're a way of showing love through the simplest of ingredients.

Frequently Asked Questions

→ Can I make these potato wedges ahead of time?

Yes, you can prepare the wedges and coat them with the seasoning mix up to 2 hours before baking. Store them in the refrigerator until ready to bake.

→ What dipping sauces go well with these potato wedges?

These wedges pair wonderfully with garlic aioli, ketchup, ranch dressing, or even a spicy sriracha mayo.

→ Can I use different types of potatoes?

While russet potatoes work best for their starchy texture and crispy results, you can substitute Yukon gold potatoes if needed.

→ How do I store leftover potato wedges?

Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a 375°F oven for 10 minutes to restore crispiness.

→ Can I freeze these potato wedges?

Yes, you can freeze the baked wedges for up to 3 months. Reheat from frozen in a 400°F oven until hot and crispy, about 15-20 minutes.