These Crispy Seasoned Baked Potato Wedges are a game-changer! Forget soggy, boring oven fries – these wedges are baked to golden-brown perfection, with a crispy exterior and a fluffy interior. I love how they’re packed with flavor, thanks to a generous coating of Parmesan cheese, garlic, and a blend of savory spices. They’re the perfect side dish for burgers, sandwiches, or grilled meats, and they’re always a hit with kids and adults alike. Plus, they’re much healthier than deep-fried potatoes!

Why You’ll Love These Baked Potato Wedges

Crispy and Delicious: Baking at a high temperature and using a few key techniques ensures these wedges get perfectly crispy.
Flavor-Packed: The combination of Parmesan cheese, garlic, and spices creates a savory and irresistible flavor.
Easy to Make: This recipe uses simple ingredients and straightforward instructions.
Healthier Than Fries: Baking instead of frying makes these wedges a healthier alternative to traditional french fries.
Versatile: Serve them as a side dish, appetizer, or snack.

Ingredients for Seasoned Baked Potato Wedges

Here’s what you’ll need to make these crispy wedges. The full list with measurements is in the recipe card below.

Potatoes and Seasoning

Russet potatoes, washed and dried (Vegetable)
Vegetable oil (Oil)
Garlic, minced (Aromatic)
Grated Parmesan cheese (Dairy)
Cornstarch (Thickener)
Black pepper (Spice)
Kosher salt (Seasoning)
Onion powder (Spice)
Paprika (Spice)
Chili powder (Spice Blend)
Minced fresh cilantro (Herb)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love these Seasoned Baked Potato Wedges as is, but here are a few ideas for variations:

Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the seasoning mixture.
Different Herbs: Use dried oregano, thyme, or rosemary instead of cilantro.
Cheesy: Add some shredded cheddar or Monterey Jack cheese along with the Parmesan.
Ranch: Use a packet of ranch seasoning mix instead of the individual spices.
Sweet Potato Wedges: Substitute sweet potatoes for the russet potatoes.

Tossing the potato wedges with the seasoning mixture for Seasoned Baked Potato Wedges.

How to Make Seasoned Baked Potato Wedges

Let me show you how easy it is to make these Crispy Seasoned Baked Potato Wedges:

Prepare the Potatoes

After washing and drying the potatoes, I slice one potato in half lengthwise.
Then, I slice each half into 4 equally sized wedges. I repeat with all the potatoes.

Preheat Oven and Prepare Baking Sheets

I preheat my oven to 400°F (200°C).
I line several baking sheets with parchment paper (this prevents sticking and makes cleanup easier).

Mix Potatoes with Oil and Garlic

I add the potato wedges to a large mixing bowl.
I add the vegetable oil and minced garlic.
I stir everything to combine, making sure the potatoes are evenly coated.

Add Remaining Seasonings

I add the Parmesan cheese, cornstarch, black pepper, salt, onion powder, paprika, chili powder, and minced fresh cilantro to the bowl.
I stir to combine everything well. I find the best way to really mix the seasonings into the potatoes is to use my hands.

Arrange on Baking Sheets and Bake

I spread the potato wedges evenly onto the prepared baking sheets. I make sure to leave space in between each wedge so the hot air can circulate, which helps them get crispy. I’ve found the best results when placing the potatoes skin side down, with the point facing upwards.
I bake in the preheated oven for 15 minutes.
Then, I keep the baking sheets in the oven, and change the temperature to 375°F (190°C).
I Continue baking another 40 minutes.

Serve

I serve the potato wedges hot with my favorite dipping sauce!

Tips and Tricks for the CRISPIEST Baked Potato Wedges

Here are my secrets for making these wedges truly crispy and delicious:

Use Russet Potatoes: Russet potatoes have a high starch content, which helps them crisp up nicely in the oven.
Cut Wedges Evenly: Make sure the wedges are roughly the same size so they cook evenly.
Don’t Overcrowd the Baking Sheets: Spread the wedges in a single layer with space between them to allow for air circulation.
Parchment Paper: Lining the baking sheets with parchment paper prevents sticking and makes cleanup a breeze.
High Heat: Baking at a high temperature (400°F/200°C initially) is key for getting that crispy exterior.
Skin Side Down: Works better for baking

How to Serve

These Seasoned Baked Potato Wedges are a perfect side dish for:

Burgers and Sandwiches: A classic pairing!
Grilled Meats: Serve them alongside grilled chicken, steak, or fish.
Roast Chicken: They’re a delicious accompaniment to a roast chicken dinner.
Appetizer: Serve them as an appetizer with your favorite dipping sauces, like ketchup, ranch dressing, or aioli.

Seasoned Baked Potato Wedges served with a dipping sauce.

Make Ahead and Storage

You can prepare the seasoned potato wedges ahead of time and store them in the refrigerator for up to 24 hours before baking. Leftover baked wedges can be stored in the refrigerator for up to 3 days. Reheat in the oven or air fryer to re-crisp them.

FAQs about Seasoned Baked Potato Wedges

Can I use a different type of potato?
- Yes, you can use Yukon Gold or red potatoes, but Russet potatoes tend to give the crispiest results.
Can I make these without the Parmesan cheese?
- Yes, you can omit the Parmesan cheese. You might want to add a little extra salt and spices to compensate for the lost flavor.
Can I use dried herbs instead of fresh?
- Yes, you can.

Enjoy these Crispy Seasoned Baked Potato Wedges! They’re a flavorful, easy, and healthier alternative to french fries.