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.
Trenae Hill says
My family and I are trying this recipe tonight. Thanks for sharing your recipe.
Naomi says
I never leave reviews on recipes but this one gave me no choice! These were so above and beyond my expectations! My family raves about them and I will be adding this recipe to my book. The texture is perfect, crisp outside, soft inside. The flavour with the parm and the garlic is to die for. Overall a fantastic recipe. I used garlic powder and red potatoes and still had amazing results. Thank you for sharing!
Baljinder Dhesi says
Tasted great, easy to make, the family loved them
Tianna Perera says
I’m gonna keep this short and sweet, I JUST made these and they are so so so good! I tweaked the recipe a little to make just one portion for me and the only critique I have is that no matter how many potatoes I cut, it’s never enough. The whole bowl is gone before I know it, ugh -_- It’s THAT good! 😀
Yovita Anggraeni says
Really delicious and very easy for beginner
Moe Moe says
Excellent! Thank you for the recipe…I had no idea potato wedges were so simple to make! Very tasty…I had mine with easy-over eggs…made a very nice breakfast! Will be watching more of your videos! Have a wonderful day! Regards!
Paula says
Amazing!! So delicious…Family loved them!! Definitely a go to easy recipe!! Much healthier than the junk in the store!!
Dinah T says
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 👍🏼👍🏼💛💛💛
Azul says
Same here, reduce the salt. Perfect recipe, my 17!yo daughter made them, we all were impressed
Alexis says
These are the best potatoes I’ve ever made! The flavor and crispiness is perfect. Can’t wait to make these again. Highly recommend!
Lucy says
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.
Pia says
These potatoe wedges are delicious, the entire family thought so! And it’s tough to find a recipe that everyone likes for a family of picky eaters. I did not use the parmesan because of lactose intolerance, and they were still delicious.