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 russet potatoes large, rinsed
- ¼ cup olive oil
- 1 tablespoon garlic minced, or 3 teaspoons garlic powder
- ½ teaspoon onion powder
- 2 teaspoons salt adjust to your tastes
- 1 teaspoon paprika
- ½ teaspoon cracked pepper
- ⅔ cup parmesan cheese finely grated or shredded, divided
- 2 tablespoons fresh parsley chopped
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
Ross Fuller says
Skin-down will never brown properly. Follow the recipe.
Alan says
Recipe calls for skin down. You must have messed them up.
Eskuti says
This is the best potato wedge recipe i have come across, my entire family loved it. I made a slight adjustment though 🙂 cut the salt in half and omitted the parmesan( my husband doesn’t eat cheese 🤨) but all in all its the best, thank you from Ethiopia.
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…
Beverly Sauto says
Three teaspoons equal one tablespoon
Fay says
But one tablespoon is equal to three teaspoons. Even so, a little extra garlic won’t hurt nobody. 😉
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.