These Baked Potato Wedges are a delicious, easy side dish for any meal! Coated in spices, herbs, and cheese, they are crispy on the outside, creamy on the inside, and full of flavor.
Can't get enough of potatoes? Try my crispy roast potatoes next!
About This Recipe
These potato wedges are an amazing side dish, and they're so easy to make! The total prep time is only 5 minutes. All you do is toss the potatoes with seasonings and roast them for 45-50 minutes. I love serving these with deep-fried fish because it reminds me of the wedges you get from fish and chips. But you can serve them with almost anything!
True story: my wife ate so many of these that she complained of feeling bloated the entire evening. She couldn't stop eating them! They are that good. Plus, we left the skins on the potatoes, so we got extra fiber. My wife has IBS, so we're always looking for ways to sneak extra fiber into our diets.
Key Ingredients
Potatoes: I decided to use Russet potatoes because I feel like they get crispier than other potatoes. But many people use red potatoes or Yukon gold potatoes. Yukon gold potatoes are very similar to Russets, but red potatoes are waxier and less starchy.
Olive oil: I usually make these with extra virgin olive oil because I like the flavor that they add. But truth be told, I actually used canola oil today because we're out of olive oil. I'm waiting for my next Costco run to get some more.
Spices: I'm using garlic powder, onion powder, paprika, salt, and black pepper. Feel free to change it up.
Chopped parsley: I love adding some parsley for extra color and freshness.
Parmesan: This is totally optional, but I like adding some parmesan to make these a bit more fancy.
Instructions
STEP 1: Wash the potatoes and chop them into wedges. If you notice any black spots, you can remove them. I don't think they're unsafe to eat, but they look unappetizing so I always cut them off.
STEP 2: Transfer the potatoes to a large bowl along with the oil and spices. Toss until evenly coated.
STEP 3: Spread the potatoes on a baking sheet. Try to leave some space between each one so that moisture around them can evaporate. This will make them crispier.
STEP 4: Bake at 425ยฐF for 20 minutes. Flip, then bake for another 25-30 minutes until brown and crispy.
๐ Recipe
Baked Potato Wedges
Ingredients
- 5 medium russet potatoes
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ยฝ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
- ยฝ cup grated parmesan cheese
Instructions
- Preheat your oven to 425ยฐF.
- Chop the potatoes into wedges and transfer to a large bowl.
- To the bowl of potatoes, add the olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Toss until well combined.
- Spread the potatoes on a baking sheet.
- Bake for 20 minutes, flip, then continue baking for another 25-30 minutes until brown and crispy. Sprinkle with parsley and parmesan. Enjoy!
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