These Baked Potato Wedges are crispy, cheesy, and perfectly soft in the center — exactly what you want from a potato wedge, but without frying! Served hot with ketchup or your preferred dipping sauce, this side is perfect for cookouts or any time you want a simple potato side.

The best part? Easy Potato Wedges require only ten minutes of active preparation before they go in the oven or air fryer! A little bit of effort yields a lot of flavor from these simple baked potato wedges. They’re the perfect anytime side dish.

Why You’ll Love these Baked Potatoes

• Simple ingredients. You can make these delicious oven baked potato wedges using just a handful of common items — meaning no special grocery store trips and no additives or artificial ingredients. They’re better than their store-bought counterparts in both taste and preparation!
• The best texture. These potato wedges are crispy on the outside and soft and tender inside — just what you want when it comes to potatoes. Whether you cook them in the oven or air fryer, the results are the same.
• Vegetarian-friendly side. Need something quick and tasty for a meatless dinner guest or just craving a vegetarian side that isn’t broccoli? These air fryer potato wedges do just the trick. They can also be made vegan with one single ingredient swap (see the ingredient notes for details!).
• A cheesy twist on a classic. Most people serve their potato wedges naked, but adding a sprinkle of grated Parmesan and parsley before serving really elevates these fries to restaurant-worthy status! But it’s completely optional.

Ingredient Notes

To make delicious Baked Potato Wedges, you will need the following ingredients (full measurements in recipe card below):

• russet potatoes – russets work best here, but you can also use New Potatoes or Yukon Golds instead.
• olive oil – avocado oil or vegetable oil are suitable replacements for olive oil in this recipe.
• salt and pepper
• paprika – you can use smoked paprika instead if you prefer the flavor, or swap it with chili powder for a similar effect.
• garlic powder – if you’re a big fan of garlic, you can increase the quantity to intensify the flavor or omit it completely if you don’t like garlic.
• Parmesan cheese – you can also use Asiago cheese, or try a vegan Parmesan-style cheese instead to make these completely vegan.
• fresh parsley – if you don’t like parsley, try a different soft herb like dill or basil.

You will also need measuring cups and spoons, mixing bowl, and half sheet baking pan.

How to Make the Best Baked Potato Wedges

1. Prep potatoes. Wash the potatoes thoroughly under running water and use paper towels to pat them completely dry. Cut each potato into 8 even wedges.

2. Season. In a large mixing bowl, add potato wedges, oil, salt, pepper, paprika, and garlic powder. Stir well and coat evenly.

3. Bake. Place potato wedges in a single layer on a large half sheet baking pan. Bake in a 375F preheated oven for 35-40 minutes, or until golden brown and fork tender.

4. Serve. Sprinkle with Parmesan cheese and parsley (if using) and serve warm.

How to Serve

These crispy Baked Potato Wedges are delicious served on their own with a dipping sauce such as:

They also pair well with almost any entree. Some of our favorite meals to serve these on the side of are:

Storing and Freezing Instructions

How to Store

Transfer the cooled potato wedges to an airtight container and refrigerate for up to 4 days.

How to Reheat

Reheat in the oven at 375℉ for 10-15 minutes or in a 375F air fryer for 5-10 minutes until heated through and crisped up.

How to Freeze

Place the potato wedges in a freezer bag or freezer-safe container and freeze for up to 3 months. Reheat them in the oven or air fryer straight from frozen to maintain the texture — adding a few extra minutes to the reheating time.

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