These Baked Potato Wedges are coated with olive oil and a simple blend of Italian seasoning, garlic powder, salt, and pepper. They’re perfectly crispy on the outside and fluffy on the inside. Sprinkle with freshly grated Parmesan and parsley when serving for the ultimate, comforting potato side dish!
I have tested and experimented with this recipe over the years, and this method is by far my favorite way to bake potato wedges in the oven. What I love about this recipe is that it is extremely flexible to your personal taste – feel free to switch up the seasonings to make it your favorite flavor!
Serve with ketchup or your favorite dipping sauce (I’m thinking ranch dressing, red pepper aioli, or even barbecue sauce!). 😋
Ingredients Notes
- Potatoes – I recommend using russet potatoes because of their high starch content, which makes them ideal for potato wedges with a crispy exterior and fluffy interior.
- Olive oil
- Seasonings – Italian seasoning, garlic powder, salt, and black pepper.
- Toppings – Freshly grated parmesan and fresh parsley. While the toppings are totally optional, I highly recommend them because they add a delicious finishing touch.
My Favorite Way to Bake Potato Wedges
The following is a brief overview; please see the recipe card for full, detailed instructions and ingredient amounts.
- Scrub the potatoes clean under running water using a vegetable brush.
- Cut the potatoes into wedges.
- Soak the wedges in ice water for 30 minutes.
- Rinse the potato wedges.
- Pat dry.
- Using your hands, toss in oil and seasonings to coat well.
- Arrange on two prepared baking sheets and bake in a preheated oven at 425 degrees F.
- Flip the wedges after 20 minutes.
- Bake for an additional 15 to 20 minutes, or until potatoes are crisp and browned.
Helpful Tips
- Cut your wedges to the same thickness (½ inch) to ensure they cook evenly.
- Dry the wedges thoroughly after soaking to eliminate moisture and to ensure the oil and seasonings adhere well.
- I like to use disposable food-safe vinyl gloves when tossing the wedges in the oil and seasonings – it saves time washing my hands afterwards and is less messy.
- Arrange the potato wedges in a single layer on the baking sheet, cut-side down, with at least an inch between each wedge. This allows air to circulate around each potato wedge, which makes them crispy. You will need to bake in 2 batches. If you overcrowd the wedges on the baking sheet, they will turn out soggy, and NO ONE wants soggy potato wedges (I’ve done this in the past; that’s how I know! 😬).
- Don’t skip flipping after 20 minutes! This ensures all sides are evenly browned.
Is Soaking in Ice Water Necessary?
No, it’s not 100% necessary, but I highly recommend soaking to remove as much starch from the surface of the wedges, which helps them to crisp and brown beautifully. If you don’t have time to soak in ice water, rinse them with water, and pat dry before tossing them in the olive oil and seasonings. The wedges will be slightly less crispy on the outside.
Storage and Reheating
- Once cooled, store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on a baking sheet in the oven at 400 degrees F for approximately 10 minutes, or until crisp and heated through.
Baked Potato Wedges
Ingredients
- 1 ¾ to 2 pounds medium to large russet potatoes skin on
- 3 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Scrub the potatoes clean under running water using a vegetable brush.
- Cut potatoes in half (lengthwise), then cut into ½-inch thick wedges.
- Place the wedges in a large bowl of ice water and allow to soak for 30 minutes.
- Approximately 20 minutes after the potatoes have been soaking, preheat your oven to 425 degrees F and line 2 large rimmed baking sheets with parchment paper.
- Once the potatoes have soaked for 30 minutes, drain in a colander and rinse well with cold water.
- Pat the potatoes dry (VERY WELL) with paper towels or a clean dish towel.
- Place the potato wedges in a large bowl (I rinse and dry the same bowl I used for soaking) and drizzle with the olive oil. Sprinkle with salt, pepper, garlic powder, and Italian seasoning.
- Using your hands, toss to coat with the oil and seasonings as evenly as possible.
- Arrange the wedges in a single layer (cut side down) onto the prepared baking sheets, leaving at least 1-inch in between each wedge to allow air to circulate around the wedges.
- Bake for 20 minutes. Using oven mitts, carefully remove baking sheet from the oven and flip the wedges using a set of tongs.
- Return baking sheet to the oven and bake for an additional 15 to 20 minutes, or until wedges are crisped and browned to your liking.
- Repeat with the second baking sheet of wedges.
- Sprinkle with grated Parmesan and parsley when serving.
Notes
- Storage: Once cooled, store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat on a baking sheet in the oven at 400 degrees F for approximately 10 minutes, or until crisp and heated through.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published April 2016. Updated with new photos, new text, and recipe revised March 2026.
Sheila Haynes
These potatoes were delicious ! They were so easy to prepare too!
Lora
Everything you touch looks so yummmny!
Thanks so much, Lora! 🙂