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
- â…” 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.
Kendall says
Hi there. I came across this recipe while looking up potato wedge recipes on Pinterest. I made them for dinner tonight alongside some crockpot chicken thighs. These are delicious! Thanks for a great recipe.
Christina H says
We make potato wedges fairly regularly (especially during fall/winter) and these were my favorite we’ve ever made.
Fantastic texture, AMAZING taste and no complicated steps to achieve these perfect potatoes
Lydia says
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!
nessie says
I’m a 16 year old girl who loves to spontaneously make random food I’ve never made or even thought of before- and im so glad that I came across this wedges recipe. I made them for me and my mum, served with sour cream, and we absolutely devoured them. My mum even called my nana to tell her how good they were- said they were restaurant worthy lol. so thank you for the recipe, and I recommend to anything thinking of giving them a shot!
Laura K. says
These wedges are fantastic! They are so delicious and easy to make. Thanks for sharing the recipe!
Dona says
The best potato wedges ever!
Jaycee says
Made for the first time tonight and all I can say is …
5 stars
ALL the stars
This one’s a keeper!
Shoe says
I just finished making these. Super easy and delicious and they came out perfectly
Mimi says
Hi Karina,
I know you say to start out with the wedge skin side down, but that leaves two sides to flip to, right? Are you saying that it doesn’t matter if you only flip to one side (either side) as long as you start out with the wedge, skin side down, pointing up? Or do you flip to the second side at some point later?
Thank you for posting this delicious sounding recipe, which I am going to make for Father’s Day brunch.
Best regards,
Mimi
Taryn says
Absolutely delicious! Made these a few times now since discovering the recipe. So far I haven’t used parmesan because I’ve only had cheddar in-Works well too. I use all the ingredients but slightly alter the amounts to our taste. I’ve used these for a side at bbq’s. Everyone loves them.
Thanks for a great recipe!