Potato Wedges are crispy on the outside, fluffy inside, and completely irresistible. They’re a budget-friendly, filling side that pairs with anything.

Overhead image of Potato Wedges

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The BEST Potato Wedges

These roasted potato wedges are the best! Crispy outside, fluffy inside, and packed with flavor—without all the oil. They’re inexpensive, filling, and go with anything.

The real star? The spice blend. Just a few seasonings add a big punch of flavor, and freshly grated Parmesan takes them over the top.

Once you try these, you won’t want them any other way!

Process shots-- images of the potatoes being washed, cut and prepped

Which Potatoes To Use

For the crispiest potato wedges, use russet potatoes. They have more starch, which makes them crisp outside and soft inside. Red or yellow potatoes don’t crisp up as well.

Choose medium to large russets that are similar in size so they cook evenly.

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.

Process shots of Potato Wedges-- images of wedges being seasoned

Tips For Making Perfect Potato Wedges

  • 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.

Process shots-- images of the potatoes being roasted and Parmesan cheese being shaved on top

What To Serve With Potato Wedges

Here are some ideas for what to serve with these delicious potatoes:

  • Burgers: Great with any burger—beef, chicken, salmon, veggie, or turkey.
  • Grilled chicken: A tasty side with fresh veggies for a full meal.
  • Steak: Goes well with grilled or pan-cooked steak.
  • Fish: Pairs nicely with light fish like tilapia or cod.
  • Sandwiches: A delicious side for deli sandwiches or wraps.
  • Meatloaf: A classic combo—add green beans or carrots for a full meal.
Image of a Potato Wedge dipped in sauce

Storage

Storing And Reheating Leftovers

Reheated potato wedges 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 These Potato Wedges Alongside:

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Potato Wedges

By Chelsea Lords
For a more nutritious take on fries, try these crispy, fluffy baked Potato Wedges! With a perfectly crisp exterior and soft, pillowy inside, they’re a budget-friendly side that pairs with anything. Skip the fryer and enjoy!
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 servings, as a side

Equipment

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!

Video

Recipe Notes

Note 1: I like to use a block of Parmesan cheese and grate it right over the wedges with a fine grater. This gives the cheese the best possible texture, and it melts perfectly over the hot potatoes. 
Note 2: The more space the Potato Wedges have, the better they roast. If the potatoes overlap, they steam instead of roast. If they steam, they’ll taste soggy instead of deliciously caramelized. (Crowded potatoes will also take longer to roast).
Note 3: If the potatoes stick to the pan, that means they’re not ready to flip. When they’re ready, they’ll release easily from pan. If potatoes stick, give them a few more minutes to reach the proper degree of doneness.
Storage: Store completely cooled potatoes in an airtight container in the fridge for up to 5 days. This will keep them from getting soggy or developing an off flavor.

Nutrition

Serving: 1serving | Calories: 281kcal | Carbohydrates: 43g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 594mg | Potassium: 979mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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2 Comments

  1. Margie McGee says:

    Could these potatoes be made in the air fryer?

    Reply
    1. Chelsea says:

      Absolutely!

      Reply