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You are here: Home / Recipes / Crispy Garlic Baked Potato Wedges

By Karina 45 Comments Filed Under: Appetizers

Crispy Garlic Baked Potato Wedges

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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 | cafedelites.com

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.

Baked Potato Wedges | cafedelites.com

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.

Crispy Garlic Baked Potato Wedges | https://cafedelites.com

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.

Crispy Garlic Baked Potato Wedges | https://cafedelites.com

And in 35 minutes, you have wedges. Let me rephrase. CRISPY and crunchy Baked Potato Wedges.

Baked Potato Wedges | cafedelites.com

MORE POTATO RECIPES

Crispy Sweet Potato Wedges with Garlic Avocado Aioli
Crispy Garlic Butter Parmesan Smashed Potatoes
Browned Butter Roasted Potatoes

Baked Potato Wedges | cafedelites.com

Crispy Garlic Baked Potato Wedges

Crispy Garlic Baked Potato Wedges are soft pillows on the inside, and crunchy on the outside with a good kick of garlic and parmesan cheese!
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Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Serves: 6 people

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.

Nutrition

Calories: 297kcal | Carbohydrates: 38g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 6mg | Fiber: 3g | Sugar: 1g | Iron: 2mg
Crispy Garlic Baked Potato Wedges | cafedelites.com
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Reader Interactions

Comments

  1. Lydia says

    July 29, 2022 at 7:30 am

    5 stars
    Best Potato Wedge recipe I’ve come across!! I left out the parmesan but I think I will add it next time to see the difference. They came out so golden & crispy! Can’t get enough!

    Reply
  2. Dinah T says

    October 02, 2020 at 7:14 pm

    5 stars
    I have made this recipe twice now when I need something crispy & crunchy for the weekend sleep overs for the grandkids. Both times they gobbled them up with none left over. Certainly much better than the prepared frozen wedges. First time I made them I followed the recipe (but reduced the salt by about half). Second time I added the parmesan to the mix. It guarenteed better coverage with the cheese & the kids devoured them. Truly the best wedges recipe out there, I’ve tried. Thanks for the inspiration. My go to wedge recipe 👍🏼👍🏼💛💛💛

    Reply
  3. Alexis says

    August 26, 2020 at 9:29 am

    5 stars
    These are the best potatoes I’ve ever made! The flavor and crispiness is perfect. Can’t wait to make these again. Highly recommend!

    Reply
  4. Lucy says

    July 03, 2020 at 1:58 am

    5 stars
    Made this last night. It was SO good. Didn’t have onion powder so cut up onions finely and threw it in the oil mixture. And also, so easy to make! Thank you for this amazing recipe.

    Reply
  5. Tabs says

    June 03, 2020 at 12:37 pm

    We needed to spare some left over potato so we found this recipe. Man it came out good. It was so good.

    Reply
  6. Ipsa says

    May 29, 2020 at 5:37 pm

    5 stars
    Absolutely delightful wedges. I just love how golden n crispy these wedges are. So tempting..

    Reply
  7. Fatin says

    May 04, 2020 at 7:42 pm

    Is it okay if I marinate it and freeze the wedges?

    Reply
  8. Rebekah says

    May 04, 2020 at 4:41 am

    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!

    Reply
  9. Leslie Sullivan says

    April 22, 2020 at 2:59 pm

    5 stars
    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!

    Reply
  10. Susan j says

    April 22, 2020 at 4:33 am

    If you place “skin down” what do you mean by “turn ” half way through bake time?
    Sounds yummy. SjM

    Reply
    • Karina says

      April 22, 2020 at 5:45 am

      Flip

      Reply
    • Ross Fuller says

      July 13, 2020 at 7:22 am

      Skin-down will never brown properly. Follow the recipe.

      Reply
  11. Andrew says

    March 13, 2020 at 7:45 am

    5 stars
    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.

    Reply
    • Pam says

      April 13, 2020 at 8:22 am

      Is this a joke? Three teaspoons = a tablespoon…

      Reply
      • Shana says

        April 15, 2020 at 10:19 pm

        In some places (like Australia) 1 tbs = 4 tsp 🙂

        Reply
        • agnes says

          June 01, 2020 at 10:48 pm

          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…

          Reply
    • Beverly Sauto says

      October 24, 2020 at 7:04 am

      Three teaspoons equal one tablespoon

      Reply
  12. Rebecca Simonson says

    March 11, 2020 at 12:38 pm

    5 stars
    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.

    Reply
  13. Pris says

    March 04, 2020 at 1:52 pm

    5 stars
    Great, tasty wedges!

    Hubby and I had these tonight and we both approve. 🙂

    Reply
    • Mandy says

      April 14, 2020 at 1:14 am

      5 stars
      Made this right now and tasted amazing… thank you will def make it again

      Reply
  14. Dave Bachor says

    February 02, 2020 at 1:51 pm

    Awesome1 Try adding a 1/2 tsp of Worcestershire sauce. I also slice mine a little thinner.

    Reply
  15. Cassandra says

    January 09, 2020 at 12:02 pm

    5 stars
    These are SO GOOD. I didn’t have fresh parsley so I added 2 TB dried parsley before baking. YUM. Thanks Karina!

    Reply
  16. Benjamin says

    December 17, 2019 at 8:30 pm

    5 stars
    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!

    Reply
  17. Renata says

    July 28, 2019 at 5:43 am

    5 stars
    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.

    Reply
  18. Emma says

    July 04, 2019 at 4:33 am

    5 stars
    I always rinse my potato’s after cutting them may not be necessary but I do it anyway, they turned out super delicious!

    Reply
  19. Lynn says

    March 19, 2019 at 8:36 am

    Fantastic! Thank you! I left out salt due to low sodium diet and still great!

    Reply
  20. Dorothy says

    March 03, 2019 at 4:27 am

    5 stars
    Yummy i cooked as directed but baked a little longer.

    Reply
  21. Stephen Foster says

    February 25, 2019 at 10:11 am

    4 stars
    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.

    Reply
  22. John says

    February 16, 2019 at 11:13 am

    5 stars
    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+++

    Reply
  23. Emily Smith says

    December 12, 2018 at 1:29 pm

    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!

    Reply
    • Karina says

      December 17, 2018 at 4:52 pm

      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

      Reply
    • Trevor Smith says

      September 11, 2019 at 7:02 am

      Skin on always !

      Reply
  24. Rebekah M Averill says

    August 10, 2018 at 12:43 pm

    4 stars
    Would totally make again, but would decrease the salt. besides that they were amazing.

    Reply
  25. Maranda says

    June 23, 2018 at 10:47 am

    5 stars
    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!

    Reply
    • Karina says

      June 23, 2018 at 3:26 pm

      AW!! Thank you so much! I really appreciate it! I am so glad that it was simple and delicious for you! XO

      Reply
  26. Vicki says

    April 30, 2018 at 11:38 am

    5 stars
    Very good husband and I loved this!

    Reply
  27. Flex Rampant says

    March 30, 2018 at 4:01 am

    5 stars
    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 ?

    Reply
  28. Christine says

    March 24, 2018 at 1:04 am

    5 stars
    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.

    Reply
  29. Chris Plesco says

    March 22, 2018 at 12:05 pm

    Best fries ever had at home or restaurant. We added Lawrys season salt. Amazing. Thanks for the tasty recipie.

    Reply
  30. Joey Langston says

    January 27, 2018 at 6:44 am

    5 stars
    I tried using dill weed and they turned out great.

    Reply
  31. DeShield Greene says

    September 12, 2017 at 12:51 am

    5 stars
    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.

    Reply
  32. Anne-Marie says

    December 21, 2016 at 2:58 pm

    5 stars
    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!

    Reply
  33. Ashlee says

    August 17, 2016 at 8:46 am

    I used cheddar. Hoping for good results!

    Reply
  34. Patti says

    June 11, 2016 at 2:35 am

    Why can’t I just print the recipe???

    Reply
    • Karina says

      June 11, 2016 at 3:22 am

      Patti do you see the print button under the image in the recipe box?

      Reply

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