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Finger Food/ Potato/ Sides

The Most INCREDIBLE Potato Wedges

April 7, 2018 (Last Updated: May 6, 2022) by Chris Collins

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!

side shot of potato wedges served with dip

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 the oven.
  • Parmesan – Secret ingredient that takes these wedges through the roof!
  • EASY – Even the most beginner of cook can master these.

Okay, first things first, let’s talk potato. I tend to use 4 medium potatoes, which will get 8 wedges from them each (32 in total).

What is the best potato to use for wedges? – You want to 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.

How to cut Potato Wedges

  1. Find 4 evenly sized potatoes (important so the wedges are uniformed size and cook at an even rate).
  2. 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.

how to cut potatoes into wedges - 3 step by step photos

Top Tip – Keep the skins on for extra flavour and extra crispiness!

Parboiling Potato Wedges

In terms of preparing potato wedges, different people having 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.


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 soaking 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)

  1. Pop wedges in cold water (important – if you place straight in boiling water they won’t cook evenly from the centre). Bring to boil for 3-4mins.
  2. Drain in colander and allow to steam for minimum 5mins (preferably until they completely stop steaming)

parboiling potato for wedges - 2 step by step photos

Top Tip – As the wedges rest and steam, give them a shake in the colander to rough up the edges (rough edges = extra crispiness)

Parmesan Potato Wedges

Okay, here’s where things get intense. There’s 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 is 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
  • Olive Oil
  • Parmesan

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!

How to make Parmesan Wedges (quick summary)

  1. Coat potatoes in oil and seasoning.
  2. Stir through freshly grated parmesan.
  3. Space out on a baking tray and bake!

How to make parmesan potato wedges - 3 step by step photos

Potato Wedges FAQ

Do I have to parboil the wedges?

Parboiling helps draw out starch, it reduces baking time so the parmesan doesn’t burn and also helps season the inside of the wedges. Whilst I don’t recommend soaking in cold water in favour of parboiling, soaking in cold water is better than nothing. If for whatever reason you don’t have access to a stove, you can soak the wedges in cold salted water for 20-30mins, then thoroughly dry.

Do I have to add parmesan?

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!

Can these be frozen?

They do freeze pretty well! Just allow to completely cool, then freeze for up to 3 months. I usually defrost then bake until hot and crispy again, but you could bake from frozen at a lower temp.

Oven Baked Potato Wedges Fresh out the oven - closeup focus on one

Serving Potato Wedges

Once the wedges are out 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. The 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

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?!

oven baked potato wedges served with dipping sauce

How to make Oven Baked Potato Wedges (Full Recipe & Video)

potato wedges served with dip

The most INCREDIBLE Oven Baked Potato Wedges

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!
4.96 from 21 votes
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Servings (click & slide): 4
Course: Appetizer / Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Calories per serving: 354kcal
Cost per serving: £1.50 / $2


  • Sharp Knife & Chopping Board
  • Pot & Colander (for par-boiling wedges)
  • Large Mixing Bowl
  • Large Greaseproof Baking Tray
  • Fine Cheese Grater
  • Small Pot/Ramekin (for seasoning mix)

Ingredients (check list):

  • 4 medium sized White Baking Potatoes, approx 9oz/250g each (Russets or Maris Pipers work great)
  • 1/2 cup / 40g freshly grated Parmesan
  • 2 tbsp Olive Oil
  • 1 tsp + 1/2 tsp tsp Salt,
  • 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


  • Slice your potatoes into 8 equal wedge shapes. I find this easiest by slicing in half, place flat side down and slice those in half, then flip again and slice in half again.
  • Add to a pot of cold water with 1 tsp salt, then bring to 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!

Quick 1 min demo!


a) Potatoes - Try and find 4 even sized potatoes so all the wedges come out in uniform size. This is important so they cook at an even rate. I find fluffy baking potatoes like Russets, King Edwards or Maris Pipers work great. I would avoid waxy potatoes as they hold on to too much moisture and won't get as fluffy.
b) Steam - Allowing the wedges to sit whilst the steam is released is an important step. After being parboiled they will have taken on unwanted moisture. The steam is merely that unwanted moisture leaving the wedges. i.e fluffier insides! It's preferable to allow them to rest until they completely stop steaming.
c) Spice - 1/4 tsp of Cayenne Pepper will give a gentle kick of spice. Increase for more spice or take out all together if you'd prefer without!
d) Salt - I only use 1/2 tsp of salt in the seasoning because seasoning is always down to preference. However it's difficult to 'taste test' as such when they're raw. Add more after they're cooked if you want them saltier!
e) Space - It's important to space the wedges apart in the oven. If they're too close they will steam instead of bake, therefore turning soggy in the process! Also important to flip so both sides of the wedges have equal time with direct contact on the hot tray.
f) Cooking Times - they will vary depending on the size of wedges you end up with. Still flip after 15 mins and from there just be vigilant throughout. If you notice they're starting to burn after 15mins, just lower the heat slightly.
g) Dipping Sauces - Check out my Delicious Dips! (Sour Cream and Chive dip and Homemade Blue Cheese Dip are my faves). Or do it the Aussie way and have one pot of sour cream and a second pot of sweet chilli sauce!
h) Calories - Based sharing between 4 people, approx 8 wedges each.

Your Private Notes:


Nutrition Facts
The most INCREDIBLE Oven Baked Potato Wedges
Amount Per Serving
Calories 354 Calories from Fat 86
% Daily Value*
Fat 9.5g15%
Saturated Fat 2.3g12%
Trans Fat 0.08g
Polyunsaturated Fat 1g
Monounsaturated Fat 5.5g
Cholesterol 7mg2%
Sodium 500mg21%
Potassium 1544mg44%
Carbohydrates 60.1g20%
Fiber 9.2g37%
Sugar 4.3g5%
Protein 8.8g18%
Vitamin A 950IU19%
Vitamin C 37.1mg45%
Calcium 110mg11%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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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:

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Recipe Rating


  • Reply
    Jo-Anne Lemaire
    August 23, 2023 at 11:36 pm

    This recipe sounds wonderful. Please, I’d like to know if I could also use the dried parmesan cheese for this recipe. and if so, how much to be equivalent with the fresh grated? Thank you.

    • Reply
      Chris Collins
      August 24, 2023 at 9:59 am

      I’m not sure it would stick as well, but you could certainly give it a go (might be a case of sprinkling more over the top of the wedges). Try the same weight, adding a little more to lightly coat the wedges if you need to. C.

      • Reply
        Jo-Anne Lemaire
        August 24, 2023 at 4:22 pm

        Thanks for answering so quickly. 🙂 Have a great day.

  • Reply
    Sally J
    August 16, 2023 at 8:34 pm

    5 stars
    Great flavor. I left out the cheese, garlic, and cayenne pepper. Added onion powder. They were great.

    • Reply
      Chris Collins
      August 17, 2023 at 10:39 am

      So great to hear, Sally! Thanks for the review! C.

  • Reply
    July 21, 2023 at 7:34 pm

    5 stars
    Really simple, really tasty as Always. My family are beginning to think I know what I’m doing in the kitchen! Thank you Chris

    • Reply
      Chris Collins
      July 24, 2023 at 10:41 am

      So great to hear, Nick! Fake it ’til you make it is what I say Cheers for the review. C.

  • Reply
    Geralyn Rohan
    July 11, 2023 at 6:32 pm

    5 stars
    I have not made these yet. I just came across the recipe today.
    I personally don’t think you can possibly go wrong.
    I love all the photos and excellent explanation through each step.
    I think that this will definitely be ago to recipe1 Especially that they can be made ahead and frozen.

    • Reply
      Chris Collins
      July 12, 2023 at 7:41 am

      Hope you enjoy, Geralyn! C.

  • Reply
    July 6, 2023 at 11:29 pm

    4 stars
    Really good! I may have overmixed when I added the cheese cuz I did get a few small clumps of seasonings. They were overall coated very well, though. Flavor is great and they were so crisp on the outside and really soft inside. Definitely going to make again

    • Reply
      Chris Collins
      July 7, 2023 at 3:45 pm

      Thanks so much for the review, Toots! C.

  • Reply
    April 9, 2023 at 9:33 pm

    5 stars
    This was absolute perfection! Thank you very much for your detailed recipe. I’ve tried a similar recipe b4 but it was a hit and miss. The details u provided helped narrow down the pit falls. This is my go to potato wedges recipe from now on.

    • Reply
      Chris Collins
      April 10, 2023 at 10:25 am

      Great to hear they went down well!! C.

  • Reply
    March 30, 2023 at 3:31 pm

    Can I make part of this ahead? Maybe up to where the potatoes were boiled?

    • Reply
      Chris Collins
      March 31, 2023 at 9:51 am

      You could probably parboil them then let them completely cool and tightly store them in the fridge and continue. You could also fully make them then reheat them in the oven at 180C until hot and crisp again! C.

  • Reply
    February 24, 2023 at 12:09 am

    5 stars
    We’ve made these many times already. It’s such a delicious recipe, always makes crispy wedges and my family love them. Thank you for sharing.

    • Reply
      Chris Collins
      February 24, 2023 at 10:22 am

      That’s so great to hear, Claudia! Thanks so much for popping back for a review 🙂 C.

  • Reply
    Michele Burrell
    August 3, 2022 at 8:44 pm

    5 stars
    This man is amazing all of his good is delicious. Had these wedges tonight crispy on outside fluffy within .

    • Reply
      Chris Collins
      August 4, 2022 at 11:18 am

      Thanks so much Michele 🙂

  • Reply
    July 31, 2022 at 11:31 am

    5 stars
    Wow what a winner thanks. I did them last night as addition to BBQ and we both loved them.Well explained recipe and method.

    • Reply
      Chris Collins
      July 31, 2022 at 5:50 pm

      Thanks so much for popping back for a review 🙂 C.

  • Reply
    July 10, 2022 at 3:30 am

    5 stars
    Nice addition boiling potato wedges before baking. Potatoes were nice and fluffy.
    Dipping wedges was too time consuming for me. I placed dipping sauce in a gallon ziploc, added wedges mixed them up, placed on baking sheet baked family loved them!

    • Reply
      Chris Collins
      July 10, 2022 at 7:47 pm

      Great to hear they went down well, Cathy! Thanks so much for the review 🙂

  • Reply
    July 9, 2022 at 5:53 pm

    5 stars
    Just made these wedges and they were divine everything you said they would be.

    • Reply
      Chris Collins
      July 9, 2022 at 11:49 pm

      Great to hear, Elaine! 🙂

  • Reply
    January 24, 2022 at 9:54 pm

    Looks fantastic! I am write about to cook them…. I can’t find the temp to set the oven… It has to be somewhere?

    • Reply
      Chris Collins
      January 25, 2022 at 11:44 am

      Hey Heather, at the end of step 4 you’ll see ‘preheat the oven to 200C/390F.’ 🙂

  • Reply
    October 10, 2021 at 8:19 am

    Hi! Is it possible to make these without the Parmesan?

    • Reply
      Chris Collins
      October 14, 2021 at 2:22 pm

      You could, you’ll just lose out on flavour and crunch!

    • Reply
      Magpie Girl
      May 12, 2022 at 3:59 pm

      5 stars
      Try a dusting of polenta

  • Reply
    The Crazy Scot
    June 14, 2021 at 4:56 am

    I always thought knowing math was needed in cooking but I guess not. “I tend to use 4 medium potatoes, which will get 8 wedges from them each (24 in total)”. Care to try again?

    • Reply
      Chris Collins
      June 15, 2021 at 9:15 am

      Good spot!

    • Reply
      Mama Pedey
      December 10, 2021 at 5:57 pm

      Yikes. No need to be rude. People make mistakes. Just kindly point it out and move on.

      Just added these to the menu for this weekend. They look delicious!

    • Reply
      January 30, 2023 at 6:21 pm

      It’s still 32

  • Reply
    November 14, 2020 at 4:31 am

    can this way of cooking the potatoes be done with sweet potatoes?

    • Reply
      Chris Collins
      November 14, 2020 at 11:24 am

      Sweet potatoes are a little different, because they’re more densely packed with water parboiling them will turn them too soggy, even after steam drying. I’ve got an awesome Crispy Sweet Potato Wedges on my second blog though which you might like!

  • Reply
    July 30, 2020 at 11:23 pm

    5 stars
    These were absolutely perfect. I had to stop myself from eating the whole pan. A bonus that I had all the ingredients at home already!

    • Reply
      Chris Collins
      July 31, 2020 at 10:59 am

      That’s awesome to hear! Thanks for popping back for a review 🙂

  • Reply
    Tiff’s Twisted Kitchen
    June 18, 2020 at 6:10 pm

    5 stars
    1st off this is a “5 Star” recipe, but it would only allow me to rate 3, and even that was a struggle.
    Wow ! These wedges were everything you promised! I’ve made potato wedges many times over the years; but have never found a recipe I was in love with. I used Russet Potatoes & parboiled for 4 minutes (while keeping my fork standing-by). I transferred the potatoes with a large spider scoop, when done to a colander (to avoid breakage). After cooling the potatoes for about 15mins. I mixed up with oil & seasoning, in a large bowl. I baked as directed, but I I initially forgot to add that beautiful Parmesan; so I added over the top after I flipped at 15 minute mark. My wedges had to sit for a while before serving, but they were still crisp, nicely seasoned, fluffy, slightly sweet, and had a perfect crispy Parmesan crust. Served with “TheCozyCook” Longhorn Steakhouse Parmesan Crusted Chicken. It was a Wow meal. Thank you

    • Reply
      Chris Collins
      June 18, 2020 at 8:13 pm

      Thanks for flagging up the star issue! I’ll go ahead and change that to a 5 (woo hoo!). So happy to hear they went down well! Can imagine they went down a treat with the parmesan crusted chicken. Thanks so much for popping back and leaving a review 🙂

  • Reply
    May 13, 2020 at 8:48 pm

    5 stars
    I was looking for a recipe that didn’t require me to soak potatoes because I wanted them now (lol). I ended up parboiling them a tad too long, but they were forgiving enough to still be super crispy. It’s the first time I’ve successfully made potato wedges so I’m psyched to add this recipe to my regular rotation when the craving strikes.

    • Reply
      Chris Collins
      May 13, 2020 at 9:07 pm

      Woo hoo! Glad they went down well Laura 🙂 Thanks so much for popping back and leaving a review! Chris.

  • Reply
    February 28, 2020 at 1:30 pm

    5 stars
    Delicious recipe Chris, any dish which has potato in it is my favorite and potato wedges top the list. This time I had prepared them as per your recipe and they were delicious. They were crispy, enriched with flavors and healthy. Thanks for sharing. Keep sharing.

  • Reply
    December 3, 2019 at 4:36 pm

    Can you make these ahead of time before baking? Parboil, let sit, season then refrigerate until ready?

    • Reply
      Chris Collins
      December 3, 2019 at 9:43 pm

      Hey Hannah! I couldn’t say for sure as I’ve never done this, but I imagine it’ll be fine. Whilst you might lose a tiny bit of fluffiness/crispiness, you could also make them fully, allow them to cool and freeze them until needed. Just give them a light spray of oil and pop back in the oven for half the time stated in the recipe 🙂

  • Reply
    Janice. Morris
    June 19, 2019 at 10:23 pm

    5 stars
    I don’ t have white potatoes. Can you do this with red potatoes?

    • Reply
      Chris Collins
      June 20, 2019 at 5:59 pm

      White potatoes such as Maris Pipers or Russets work best for this recipe. I haven’t used red potatoes before, but imagine it’ll work just fine 🙂

    • Reply
      February 21, 2023 at 12:53 am

      I made them with red potatoes and they were superb!

  • Reply
    February 18, 2019 at 7:56 pm

    Oven temp? Just a thought

    • Reply
      February 18, 2019 at 7:59 pm

      Hi Amy! It’s in the recipe card on step 4. Just incase you missed it – ‘Meanwhile, in a small bowl combine your Olive Oil, Paprika, Garlic Powder, Cayenne Pepper, Thyme, Salt and Black Pepper and preheat the oven to 200c/390f.’

  • Reply
    May 29, 2018 at 7:56 pm

    5 stars
    Par-boil, seasoning, parmesan. Crackerjack!!

    • Reply
      May 29, 2018 at 9:49 pm

      Crackerjack indeed!

  • Reply
    April 8, 2018 at 10:05 am

    5 stars
    Your seasoning looks amazing!!! Totally agree that parboiling makes all the difference!

    • Reply
      April 8, 2018 at 11:06 am

      So glad you agree, I truly think it makes the difference!!

  • Reply
    April 8, 2018 at 9:19 am

    5 stars
    Love it! Need to try this 🙂 Love crispy potatoes.

    • Reply
      April 8, 2018 at 11:05 am

      Crispy potatoes for life!!

  • Reply
    April 8, 2018 at 8:35 am

    5 stars
    Ooh I love that you added parmesan to the seasoning, these look so delicious and crispy!

    • Reply
      April 8, 2018 at 11:05 am

      Thanks so much, parmesan is a game changer! 🙂

  • Reply
    April 8, 2018 at 3:19 am

    You can never go wrong with potato wedges!

    • Reply
      April 8, 2018 at 11:05 am

      You’re so right!!

  • Reply
    linda spiker
    April 7, 2018 at 11:19 pm

    5 stars
    That crispy goodness is making me swoon! Yum!

    • Reply
      April 8, 2018 at 11:04 am

      All about the crispy goodness right!?