Recipes Potatoes Wedges

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!

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!

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!

Oven Baked Potato Wedges (with Secret Step)

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.

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.

The Best Potato Wedges

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.

Crispy Garlic Baked Potato Wedges are soft pillows on the inside, and crunchy on the outside with a good kick of garlic and parmesan cheese!

Calories: 297 kcal | Carbohydrates: 38 g | Protein: 9 g | Fat: 11 g | Saturated Fat: 3 g | Cholesterol: 6 mg | Fiber: 3 g | Sugar: 1 g | Iron: 2 mgSuper easy, crispy oven-baked BEST ever potato wedges with a savory-seasoned outside and fluffy inside, served with the most amazing two-ingredient sauce!

Skin On Potato Wedges

Looking for more tasty baked potato recipes? Check out my popular posts for Roasted Sweet Potatoes , Bacon Cheddar Potatoes in Foil , and 3 Ingredient Oven Roasted Potatoes .

So, there I was, standing inside my pantry door, having a staring contest with a bag of red potatoes. I had been doing this off and on for the past couple of days, trying to think of the best preparation for them. Finally, it hit me: Why overthink this, when I know often that simpler is better? Plus, I needed a great complementary side for the grilled BBQ pork chops we were having for dinner.

So, I grabbed the potatoes and went to work. These easy potato wedges were done in 40 minutes, and easy to pop in the oven while I went outside to tend to the pork chops.

Oven Baked Sweet Potato Fries Recipe

Red potatoes — While you can use any potato you want for these oven baked potato wedges, I have found that red potatoes work best. They are just the right size to cut down into 8 edges per potato (or more for those unusually big ones you sometimes get in your bag). Plus, they are super tender on the inside with a thin skin that crisps easily.

Simple dipping sauce — Dipping sauces don’t get any easier than two ingredients! While some might say ketchup and mayo mixed together is the best sauce, I would say that mayo and barbecue sauce is where it’s at! It’s the perfect sauce for these baked potato wedges — trust me!

Dry potatoes — Okay I don’t mean you find potatoes that are dry, I mean, you should make sure they aren’t too wet after cutting and before baking. This ensures a crispy outside. More on how to achieve that in my “tips” below.

Air Fryer Potato Wedges With Seasoning

Simple ingredients — I’ve mentioned the TWO ingredient sauce, but the potatoes themselves are also super easy to season too with simple spices like onion powder, garlic powder, paprika, salt, and pepper.

If you’re on the hunt for red potatoes but don’t see any at your grocery store simply called “red potatoes” that’s because they may go by another name. They are often referred to as new potatoes because of their size. Or you may see them referred to as red bliss potatoes. Any way you see them named, you’ll know to grab a bag so long as they are small, red (sometimes reddish-brown), and they have a very crisp, white flesh when cut into.

Serving size: Serves six as an appetizer, four as a side dish. My family of two adults and three kids almost always finish off this recipe when I serve it with our favorite meals!

Golden Crispy Baked Potato Wedges

Parchment paper: The parchment paper is key to achieving a really crispy, faux-fried exterior on the potato wedges. If you don’t have parchment paper, don’t stress! Simply lightly grease your baking sheet and proceed with the recipe, your potato wedges will be delicious! 

Paper towel trick: Many recipes suggest soaking your potatoes to rinse off the excess starch and then letting them sit out for a period of time to dry off after soaking. I’ve found this step to be unnecessary – I simply lay all of my wedges out on paper towels, then take a couple of extra paper towels and rub them across the cut sides of the wedges to wipe off excess starch. They come out super crispy every time with no soaking or drying time needed!

Alternate dipping sauces: This bbq-mayo dipping sauce is one I grew up eating and everyone I’ve served it to goes crazy for it. I’ve used many flavors of bbq sauce and can’t say I have a favorite. Other sauce suggestions include ketchup, ranch dressing, blue cheese dressing, fry sauce (50/50 mayo and ketchup), or garlic aioli. 

Crispy Oven Roasted Potato Wedges Recipe

Calories: 262 kcal , Carbohydrates: 31 g , Protein: 3 g , Fat: 14 g , Saturated Fat: 2 g , Trans Fat: 1 g , Cholesterol: 5 mg , Sodium: 658 mg , Potassium: 743 mg , Fiber: 3 g , Sugar: 8 g , Vitamin A: 218 IU , Vitamin C: 13 mg , Calcium: 23 mg , Iron: 1 mgFilled with extra crispy flavors and textures, this delicious Garlic Parmesan Baked Potato wedge recipe is made with aromatic smoked paprika, garlic powder, salt, Russet potatoes, and a little bit of parmesan cheese!

Deliciously crispy with flavors of fresh parmesan, these garlic roasted potato wedges are the best ever! Flavors of savory and tasty paprika, salt, pepper, and parsley are tied together for these extra crispy baked potatoes.

This recipe is easy to make with any kind of potatoes–we like to use Russet potatoes. Baked potato wedges with cheese are tender on the inside and extra crispy on the outside. Wedge potatoes are great as side dishes for all types of main courses including proteins, oven-roasted veggies, salads, soups, sandwiches, burgers, and more.

Baked Potato Wedges {crisp Results!}

Recipes with potato wedges are so easy to make because you can prepare them within minutes in a couple of different ways including on a sheet pan, in the skillet, air fryer, etc. Potato wedges are simple for effortless dinners at home whenever you are looking for something healthy, filled with bright delicious flavors, and so laid back.

There are a variety of different foods you can pair with potato wedges such as chicken, beef, seafood, salads, cheese, chicken tenders, burgers, etc.

If you allow the potatoes to soak in water too long, then they will absorb the water and become too soggy as they cook. After soaking the potatoes in water, be sure to allow them to sit at room temperature for at least five minutes to allow the moisture to release. Pat the potatoes dry with dry towels.

Air Fryer Potato Wedges {extra Crispy!}

Baked potato wedges are naturally high in vitamins like vitamin C, potassium, vitamin D, and more. Roasted garlic potato wedges are great for whenever you are wanting something gluten-free and wholesome.

If your potato wedges are not getting crispy, then you may need to roast them longer or soak them in water beforehand. Potatoes that have too much starch or moisture will not get crispy.

Potato wedges pair well with proteins such as grilled or sauteed seafood and chicken. Any breaded protein would work so well like these Chicken Cutlets or this oven-fried chicken tenders recipe. You may serve your baked potato wedges with dips like ketchup or ranch.

How To Make The Perfect Crispy Baked Potato Wedges

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Filled with extra crispy flavors and textures, this delicious Garlic Parmesan Baked Potato Wedges Recipe is made with aromatic smoked paprika, garlic powder, salt, Russet potatoes, and a little bit of

Crispy Parmesan Potato Wedges (video!!)