Here I share with you some game-changing tips for getting Oven Baked Potato Wedges that are crispy and crunchy on the outside, yet light and fluffy on the inside!
Reader, Elaine says: ‘Just made these wedges and they were divine everything you said they would be. ★★★★★‘
Life Changing Potatoes Wedges
I mean ever so sliiiiiiiiightly dramatic. BUT, they are seriously delicious. Crispy, crunchy, fluffy, flavoursome deliciousness. Here’s why you’re going to love them:
- Oven Baked – No faffing about with deep frying, these come out truly crispy straight out of the oven.
- Parmesan – Secret ingredient that takes these wedges through the roof!
- EASY – Even the most beginner cook can master these.
Preparing Potato Wedges
Okay, first things first, let’s talk potato. I tend to use 4 medium potatoes, which will get 8 wedges from each (32 in total). Keep the skins on for extra flavour and extra crispiness!
How to cut Potato Wedges
- Find 4 evenly sized potatoes (important so the wedges are uniformed size and cook at an even rate).
- Slice them in half, place them flat side down, slice in half again, flip them again then slice those 4 slices in half again. This will produce 8 wedges from each potato.
Recipe Tip #1
Use floury potatoes such as King Edwards, Maris Pipers or Russets. They retain less moisture and turn out fluffier in the centre. I’d avoid waxy potatoes as they cling on to more moisture.
Parboiling Potato Wedges
In terms of preparing potato wedges, different people have different methods. Some soak in cold water, others coat them straight in the seasoning. I prefer to par-boil.
Removing Starch from Potatoes
Potatoes are stuffed full of starch, and when cooked, that’s what makes potatoes go gloopy in the centre. So, essentially, we want to remove as much starch as possible before baking. By parboiling the wedges, you do just this.
However…
After placing them in the water, the wedges will soak up some of the moisture. This is ironically what we don’t want. Potatoes that have too much moisture = soggy. So, what to do is after you’ve drained them, let them sit for at least 5 minutes and allow the steam to leave the wedges. This is the moisture that we don’t want escaping the wedges, which is good.
I don’t recommend just soaking the wedges in cold water, you want the potatoes to be partly cooked so they’re not in the oven so long they burn the parmesan (more on that in just a sec). Plus, this way the salty water can help season the insides of the potatoes too.
How to Parboil Potato Wedges (quick summary)
- Pop wedges in cold water (important – if you place them straight in boiling water, they won’t cook evenly from the centre). Bring to boil for 3-4mins.
- Drain in colander and allow to steam for a minimum 5mins (preferably until they completely stop steaming).
Recipe Tip #2
As the wedges rest and steam, give them a shake in the colander to rough up the edges a little (rough edges = extra crispiness). Just don’t go overboard so the skins fall off!
Parmesan Potato Wedges
Okay, here’s where things get delicious. There are a couple of reasons I add parmesan to potato wedges. First is flavour. Parmesan adds a gorgeous, salty flavour to potato wedges. Plus, potatoes and cheese are a match made in heaven. The second is texture. Baking potato wedges in parmesan enhances that gorgeous crispy outside.
In terms of other seasoning, here’s what you’ll need:
Potato Wedge Seasoning
- Paprika
- Garlic Powder
- Thyme
- Cayenne Pepper
- Salt & Black Pepper
How to make Parmesan Wedges (quick summary)
- Coat potatoes in oil and seasoning.
- Stir through freshly grated parmesan.
- Bake!
Recipe Tip #3
When it comes to baking the wedges, my number 1 tip is making sure you spread the wedges out. If you pile them on top of each other, they are just going to steam and not get crispy. Use two trays if you have to!
Potato Wedges FAQ
The parmesan adds flavour and helps create a crispy exterior to the wedges, but if for whatever reason you can’t use parmesan, then just go ahead without. They’ll still be delicious! Just consider upping the salt for the lost seasoning.
Sweet potatoes are more densely packed with water than regular potatoes, so they struggle to crisp up as well. You could give it a go, but don’t parboil them.
They do freeze pretty well! Just allow to completely cool, then freeze for up to 3 months. I usually defrost and then bake until hot and crispy again, but you could bake from frozen at a lower temp.
Serving Potato Wedges
Once the wedges are out of the oven, that smell is going to melt your soul. I like to let them rest for a few mins (just to let the final bit of steam escape) and then sprinkle a pinch of salt. This will extract any moisture from the surface. You know, just for extra crispiness.
From there, you can either serve them as a side, or even as an appetizer with dips! Here’s my faves:
Potato Wedges Dips
- Garlic and Herb Dip
- Sweet Chilli Mayo
- Sour Cream and Chive
- Roasted Garlic Aioli
- Blue Cheese Dip
- Cheese and Chive Dip
Or do it the Aussie way! When I spent 2 years in Australia it became apparent that the only dipping sauces for potato wedges were sweet chilli sauce and sour cream. Hey, it kinda worked!
Alrighty, let’s tuck into the full recipe for these oven baked potato wedges shall we?!
How to make Oven Baked Potato Wedges (Full Recipe & Video)
The most INCREDIBLE Oven Baked Potato Wedges
Equipment
- Sharp Knife & Chopping Board
- Pot & Colander (for par-boiling wedges)
- Large Mixing Bowl
- Large Greaseproof Baking Tray (see notes)
- Fine Cheese Grater
- Small Pot/Ramekin (for seasoning mix)
Ingredients
- 4 medium sized White Baking Potatoes, approx 9oz/250g each (Russets or Maris Pipers work great)
- 1 tsp + 1/2 tsp tsp Salt,
- 2 tbsp Olive Oil
- 1 heaped tsp Paprika
- 1 heaped tsp Garlic Powder
- 1/2 tsp Dried Thyme (can sub Oregano)
- 1/4 tsp Cayenne Pepper, (adjust to spice preference, this gives a gentle kick)
- 1/8 tsp Black Pepper
- 1/2 cup / 40g freshly grated Parmesan
Instructions
- Slice your potatoes into 8 equal wedge shapes. I find this easiest by slicing the potato in half, placing the flat sides down, slicing those in half, then flipping and slicing in half again.
- Add the slices to a pot of cold water with 1 tsp salt and then bring to a boil. Once bubbling, allow to boil for 3-4mins. The edges should just begin to fray and you should only just be able to slice with a knife.
- Drain and give them a shake in the colander. Sit and rest to steam dry for at least 5 minutes, but preferably until they stop steaming. The longer the better (the more steam that escapes, the fluffier the inside and crispier the outside).
- Meanwhile, in a small bowl/ramekin combine 2 tbsp olive oil, 1 heaped tsp paprika & garlic powder, 1/2 tsp thyme & salt, 1/4 tsp cayenne pepper (or to taste) and 1/8 tsp black pepper. Preheat the oven to 200C/390F.
- Combine the wedges with the oil seasoning and mix to fully coat. Sprinkle in 1/2cup/40g freshly grated parmesan and give a gentle toss. Don't overmix the parmesan or it'll clump up with the seasoning and fall off the wedges.
- Evenly space out the wedges on a large greaseproof baking tray (use 2 trays if you have to). Spacing out is important so they don't steam on each other and have room to crisp up!
- Bake for 25-35mins, or until deep golden and visibly crispy. Flip once after 15 mins. Timings will vary depending on your oven/size of wedges, so just be vigilant after flipping. They will crisp up slightly more as they rest.
- Serve up and enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
For more similar recipes check out these beauties:
Crispy Potato Recipes
- Crispy Roasted Baby Potatoes
- Crispy Smashed Potatoes
- Crispy Oven Baked Fries
- Crispy Goose Fat Roast Potatoes
Baked Finger Food
- Crispy Baked Chicken Tenders
- Crispy Baked Avocado Fries
- Crispy Baked Jalapeno Poppers
- All finger food recipes!
Thank you. Thank these are absolutely fantastic.
Thanks Theresa! C.
I need to bring these to a dinner and drive about 40 minutes away. Should I pre boil them and then leave right after that while the steam escapes and they can cool off or would that ruin them? If so when would it be best to transport them?
Hi Bailey! I’d be inclined to make them ahead of time then reheat at 180C/350F until hot and crispy again. They won’t be as good as fresh, but still delicious I’m sure. Alternatively you could do as you have suggested here. The 40 minute cooling time is fine! C.
What temperature for the oven please in Celsius. Thank you.
At the end of step 4 you’ll see ‘preheat the oven to 200C’. C.
Enjoyed these potato wedges. Served alongside your French Onion Chicken (please see that review) and side salad. Easy prep; used 2 large Russet baking potatoes- plenty for my husband, my son, and me; eye-balled the seasoning; added some onion powder and probably a tad bit extra cayenne. After baking the wedges, I put an extra sprinkling of parmesan cheese on the potatoes and popped the pan back in the oven under the broiler along with the chicken to melt & brown the cheeses. Well seasoned and crispy on the outside & soft and fluffy on the inside – Perfection!
So pleased they went down well! Thanks so much for popping back for a review 🙂 C.
These are delicious, but I tend to lose one side of the seasonings off the potatoes when they stick to the pan. How do I fix this? I notice it says to use a “greaseproof baking tray”, but I’ve actually never heard of that, and a google search didn’t turn up anything either. Help! I’ve got them so close to perfect!
Hey Lacy! Most new baking trays tend to be greaseproof, but they might also be called ‘non-stick’. If your tray is a little older it tends to lose its non-stick exterior, which is why they might be sticking a little. Baking/parchment paper should work just as well so try that next time. Thanks so much for popping back for a review 🙂 C.
Great potatoes!!! Hubby loved them which is always a plus. I added 1 tsp of onion powder, otherwise followed the recipe, These oven baked potato wedges will be on the menu again soon.
Thanks for the recipe!!!
So pleased to hear! Thanks so much for the review 🙂 C.