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Overhead view of baked potato wedges on a white plate with ranch dressing and ketchup in condiment cups.
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Baked Potato Wedges

These easy Baked Potato Wedges are coated with olive oil and a simple blend of seasonings, then baked to crispy perfection!
Prep Time 10 minutes
Cook Time 40 minutes
Soaking Time 30 minutes
Total Time 1 hour 20 minutes
Servings 4

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.