Crispy Garlic Baked Potato Wedges are soft pillows on the inside, crunchy on the outside with a good kick of garlic and parmesan cheese, and NO pre-soaking or parboiling needed!
Crispy Garlic Baked Potato Wedges with so many amazing flavours. Just as popular as fries, wedges are the perfect appetizer or snack!
Homemade wedges are so much better than store-bought. Here’s the how-to breakdown to make them in the comfort of your own kitchen!
BAKED POTATO WEDGES
When I first started out making wedges, the one thing I was intimidated by was how to cut potatoes into the perfect shape wedge. Getting them crispy was another issue. BUT, it is actually the complete opposite as they are SO EASY to make!
Seasoning with paprika, garlic and onion powder, salt and pepper makes them super quick to throw together.
Step by step photos of how to cut the perfect wedge included.
HOW TO MAKE POTATO WEDGES
Wedges are a family favourite around here….but I’m sure this isn’t the only family. I’m thinking families on a universal or world wide scale have the same love affair with good, crispy Baked Potato Wedges. This week, reading all of the amazing reviews from my Crispy Sweet Potato Wedges with Garlic Avocado Aioli recipe, you were all craving some CRISPY and CRUNCHY wedges. Usually, the wedges we make are the Smokey Mexican Beef Wedges, which are basically Taco smothered wedges.
Since most of you have also been writing in after trying the Crispy Garlic Butter Parmesan Smashed Potatoes, those two flavours had to happen in a wedge. After making potato wedges once, you won’t want to be cutting fries any more. BONUS POINTS: These are much quicker and healther-ish, since they’re oven baked.
HOW TO CUT WEDGES
Cutting potato wedges is so much easier than cutting fries. Cut a potato in half (shown below). Halve potato, then halve EACH HALF again, so you have 4 pieces.
That’s it.
Season them with your favourites. I use minced garlic instead of powdered BUT you CAN use powdered if you so desire. Paprika, parsley and plenty of salt follow, because let’s face it, salty potatoes are the best kind of potatoes.
And in 35 minutes, you have wedges. Let me rephrase. CRISPY and crunchy Baked Potato Wedges.
MORE POTATO RECIPES
Crispy Sweet Potato Wedges with Garlic Avocado Aioli
Crispy Garlic Butter Parmesan Smashed Potatoes
Browned Butter Roasted Potatoes
Crispy Garlic Baked Potato Wedges
Ingredients
- 6 large russet potatoes, rinsed
- 1/4 cup olive oil
- 1 tablespoon minced garlic, (or 3 teaspoons garlic powder)
- 1/2 teaspoon onion powder
- 2 teaspoons salt, (adjust to your tastes)
- 1 teaspoon paprika
- 1/2 teaspoon black cracked pepper
- 2/3 cup finely grated or shredded parmesan cheese, divided
- 2 tablespoons fresh chopped parsley
Instructions
- Preheat oven to 390°F (200°C). Line 2 large baking sheets with parchment paper; set aside.
- Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. (Make sure they are about the same thickness and size).
- In a small jug, combine the oil, garlic, onion powder, salt, paprika annd pepper. Pour the oil mixture over the potatoes and toss together to coat evenly.
- Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed.
- Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.
- Sprinkle with parsley and remaining parmesan cheese to serve.
Tabs says
We needed to spare some left over potato so we found this recipe. Man it came out good. It was so good.
Ipsa says
Absolutely delightful wedges. I just love how golden n crispy these wedges are. So tempting..
Fatin says
Is it okay if I marinate it and freeze the wedges?
Rebekah says
These were so good. I needed an easy appetizer to snack on while I made a more time-intensive dinner, and boy did these hit the spot. I cut the recipe down to 2 potatoes, for 2 people – came out great. I pre-heated the sheet pan in the oven and then spread the potatoes on it when it came to temp (a technique I recently learned about that seems to make them stick less to the pan). Flipped them halfway through, and these came out evenly cooked. I didn’t end up using parsley, but the parmesan was a nice addition. I liked the thick slices – really something to grab ahold of!
We made a kind of aioli to dip them in, made with mayo, mustard and Tapatio. Yum!
Leslie Sullivan says
My potato farmer husband (and all our kids lol) would NOT stop complimenting me on how amazing these wedges were! I had to cook them for about 15 minutes longer but the seasoning was perfect and we loved the parmesan/garlic!
Susan j says
If you place “skin down” what do you mean by “turn ” half way through bake time?
Sounds yummy. SjM
Karina says
Flip
Andrew says
These were fantastic the second time I made them. First time I used a tablespoon of garlic powder instead of three teaspoons. I had to throw out the whole batch and start over.
Pam says
Is this a joke? Three teaspoons = a tablespoon…
Shana says
In some places (like Australia) 1 tbs = 4 tsp 🙂
agnes says
Still throwing out a batch of potatoes because you have a bit too much spice is ridiculous! If I really couldn’t stand the taste I would just wash them…
Rebecca Simonson says
I made these tonite & served them with burgers. My family loved them! They came out perfect! I used Greek seasoning that I made previously otherwise I followed recipe exactly.
Pris says
Great, tasty wedges!
Hubby and I had these tonight and we both approve. 🙂
Mandy says
Made this right now and tasted amazing… thank you will def make it again
Dave Bachor says
Awesome1 Try adding a 1/2 tsp of Worcestershire sauce. I also slice mine a little thinner.
Cassandra says
These are SO GOOD. I didn’t have fresh parsley so I added 2 TB dried parsley before baking. YUM. Thanks Karina!
Benjamin says
These were bomb-diggity!
Thank you very much for the party inspirations.
I made these to serve with some homemade BBQ sauce and Garlic Aioli as a side dish to some hamburgers.
They were very much a success.
Since I live in Japan I didn’t have access to Imperial measurements, so I eyeballed everything and made them in a toaster oven, but they turned out delicioso.
I highly recommend using kosher salt or large-grain salt to cover the wedges once laid out in the pan to bake, rather than adding salt to the oil mix.
The unevenness and graininess of the undissolved salt added to their deliciousness.
ありがとうございました！
Renata says
I never really eat potatoes or Parmesan but this morning I woke up craving them both! Pregnancy cravings are real, lol! The fries turned out beautifully and both my husband and I were humming in delights as we devoured them.
Emma says
I always rinse my potato’s after cutting them may not be necessary but I do it anyway, they turned out super delicious!
Lynn says
Fantastic! Thank you! I left out salt due to low sodium diet and still great!
Dorothy says
Yummy i cooked as directed but baked a little longer.
Stephen Foster says
Delicious, but way too much salt. Decreased it by2/3’s. Great easy way to do potatoes without all the fat of traditional French fries.
John says
These are terrific! I’ve made them both ways…with salt and without and sub’d 1/2 the amount of Slap Ya Mama..for the salt. But then I use that on about everything. +++ AAA+++
Emily Smith says
I can’t tell from the pictures, and this might be a stupid question – do you peel the potatoes or leave the skin on? Thanks!
Karina says
Hi Emily!
I prefer to just leave the skin on but brush the skin and rinse. Thanks for giving this a try. I know you will like them. Thanks for following along with me. xo
Trevor Smith says
Skin on always !
Rebekah M Averill says
Would totally make again, but would decrease the salt. besides that they were amazing.
Maranda says
This is the best recipe ever!! The potatoes turned out absolutely perfect, and the instructions were super easy to follow. This is definitely my go-to style of potatoes from now on!
Karina says
AW!! Thank you so much! I really appreciate it! I am so glad that it was simple and delicious for you! XO
Vicki says
Very good husband and I loved this!
Flex Rampant says
I’ve been wanting a simple and easy recipe for tasty wedges for a while, thanks so much for publishing this. I’ve altered things slightly but the base idea is still there. I’ve halved the amount of oil, quartered the salt and not used the cheese or the parsley. Also I placed the ingredients in a zip lock bag and massaged the the oily mixture into the the wedges and placed them in the fridge to marinate for around an hour. The result was a big thumbs up from the whole family. Cheers ?
Christine says
I was browsing your recipes and they look so yummy that I found a bunch I wanted to try right away. My husband loves garlic and Parmesan cheese and obviously you do too so I think we will be using a lot of your recipes.
I made the potato wedges last night and they were such a hit. Everybody loved them. They turned out just perfect like you said. Nice and crispy and cheesy and nice garlic taste. Thank you it is so nice to try a new recipe that actually works out like they say.
Chris Plesco says
Best fries ever had at home or restaurant. We added Lawrys season salt. Amazing. Thanks for the tasty recipie.
Joey Langston says
I tried using dill weed and they turned out great.
DeShield Greene says
Worked like a charm. I left out the parmesan and parsley because my husband just wanted them like regular fries and it still turned out great. I cooked them a little longer to get them crispier too.
Anne-Marie says
Made these for the first time tonight, as I wanted something to go with hamburgers and I am wretched at making fries. Wedges seemed so much easier. They were a huge hit! Super easy to make, and my family loved them. These are now my go-to burger pairing!
Ashlee says
I used cheddar. Hoping for good results!
Patti says
Why can’t I just print the recipe???
Karina says
Patti do you see the print button under the image in the recipe box?