This Potato Wedges Recipe delivers crispy edges, fluffy centers, and seriously irresistible flavor. It’s a budget-friendly, filling side that works with just about anything.
author’s note
Potato Wedges That Are Perfect Every. Single. Time!
Potato wedges were one of those sides I kept making “almost right” for years. Sometimes they were soft but not crisp. Other times they browned too fast or tasted flat. I wanted wedges that felt restaurant-worthy but still easy enough for a busy weeknight dinner.
After a lot of testing, I realized the biggest game changers were russet potatoes, high heat, and plenty of space on the pan. Once I nailed that combo and landed on the seasoning mix I loved, this recipe became a regular at my house. I make these for casual dinners, weekend grilling nights, and honestly anytime I need a side that everyone is excited about.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Russet potatoes | Peel or leave skins on, both work. Red or yellow potatoes don’t crisp up as well. |
| Olive oil | Avocado oil works too. |
| Garlic powder | Skip fresh garlic, it can burn. |
| Paprika | Smoked paprika adds deeper flavor. |
| Parmesan cheese | Freshly grated melts best. |
Quick Tip
Thoroughly dry the potatoes after washing to ensure even cooking and crispiness. Excess water causes steaming instead of crisping and makes spices clump.
Peeling is optional, but I prefer them peeled. Pat dry with a kitchen towel or paper towels before cutting and seasoning.
Potato Wedges Recipe Tips
- Cut evenly: Same-sized wedges will cook evenly.
- Give them space: If they’re too close, they’ll steam instead of crisp.
- Use high heat: Helps them crisp up. If they brown too fast or too slow, check your oven temp.
- Coat well: Toss wedges in oil and seasoning in a bowl or bag until fully coated.
- Flip halfway: Turn them after 15 minutes so both sides get crispy.
- Eat right away: They’re crispiest when fresh.
Quick Tip
Use a large sheet pan. Overlapping wedges steam instead of crisping. A 15×21-inch pan gives them space to roast evenly.
Storage
This reheated potato wedges recipe won’t be as crispy but still make a tasty snack or side.
- Store: Let them cool, then put them in a sealed container. Keep in the fridge for 3–5 days.
- Reheat:
- Oven: Bake at 400°F for 10–15 minutes until hot and crispy.
- Microwave: Cover with a damp paper towel and heat in 30-second bursts, stirring between. (Won’t be as crispy.)
Serve This Potato Wedges Recipe Alongside:
Potato Wedges
Video
Equipment
- Large sheet pan (15″ x 21″)
Ingredients
- Cooking spray
- 2 pounds russet potatoes try to get 4, 1/2-pound potatoes
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper or to taste
- Freshly grated Parmesan cheese optional, see note 1
- Freshly chopped parsley optional
- Fry sauce or ketchup, for serving
Instructions
- Preheat oven to 425°F. Grab a large sheet pan and lightly grease with cooking spray. Peel, wash, and completely dry potatoes. Cut potatoes in half lengthwise, then cut each half into 4 wedges (so you get 8 pieces from each potato). (If your potato is small/medium, cut it into 6 wedges.) Make sure wedges are about the same thickness and size for even roasting.
- Place potatoes in a large bowl (not on the sheet pan!) and drizzle with oil. Toss. Add seasonings and toss well again (I like to use my hands!) until potatoes are nicely and evenly coated. Add wedges to prepared sheet pan and space them out so they have plenty of room (see note 2). Place cut side down on the pan.
- Bake for 15 minutes. Remove from oven and flip, then return for another 15 minutes (see note 3). If the wedges aren’t crispy/tender enough, flip them again and roast an additional 5–10 minutes.
- Grate Parmesan on top of the hot wedges and sprinkle on chopped parsley before serving. Serve with ketchup or my fave fry sauce and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could these potatoes be made in the air fryer?
Absolutely!