These Homemade Potato Wedges are light and fluffy on the inside, yet golden-brown and crispy on the outside. They’re easy to make, perfectly seasoned, and loved by all!
The potato is so versatile. Mash ’em, fry ’em, roast ’em, eat ’em for breakfast OR my favorite — turn them into potato wedges. Potato wedges are like gigantic french fries that are baked until the middles are tender and fluffy and the outsides are golden and crispy.
Yep. This is definitely my favorite way to eat potatoes.
Ingredients
Russet potatoes, a super simple spice blend, and you’ve got a delicious side dish!
- Granulated Sugar and Warm Water – soaking the potatoes in a sugar/water mixture draws out the starch which gives them that extra crispy texture.
- Potatoes – russet potatoes are suggested for this recipe. Their large size and fluffy texture make them perfect for potato wedges!
- Parmesan Cheese – adds a delicious nutty, salty, cheesy flavor.
- Onion Powder, Garlic Powder, Paprika, Salt, and Pepper – a super simple but ultra flavorful seasoning blend.
- Olive Oil – helps the potatoes create a golden brown and crispy exterior as they bake.
- Honey Mustard, Fry Sauce, Ranch Dressing, and Chick-fil-A Sauce – for dipping!
How to make
This potato wedges recipe could not be any easier!
- Dissolve the granulated sugar in warm water in a medium sized bowl. Add in potato wedges then let that mixture sit for 30 minutes.
- Remove the wedges from the sugar water and dry thoroughly.
- In a small bowl, whisk together cheese and seasonings.
- Place the dried potato wedges in a gallon-sized ziplock baggie with olive oil and the cheese/spice blend then seal and shake to coat.
- Transfer the potatoes to a baking sheet lined with a silicone mat, then bake for 30 minutes, flipping halfway through.
- When the potatoes are fork-tender and crispy on the outsides, remove from the oven then serve and enjoy!
What potatoes to use
Russet potatoes are perfect for this potato wedges recipe. Their large size makes them just right for potato wedges and their higher starch content allows them to stay super light and fluffy in the middle but also crisp up nicely on the outside when baked!
How to cut potato wedges
Cutting potatoes into wedges is very simple:
- Slice the potato in half lengthwise.
- Place the cut side of the potato down, then cut each half in half again, also lengthwise.
- Place each potato quarter cut side up, then slice down each center to make the wedges.
I highly recommend watching this tutorial on youtube for a better visual!
How to season potato wedges
You can season potato wedges any flavor you like, but today we’re seasoning these wedges with a simple spice blend made with salt, pepper, paprika, garlic powder, and onion powder.
It’s slightly sweet with a touch of heat from the pepper, super easy to whip up, and adds SO MUCH flavor to the wedges!
How to make potato wedges crispy
- Soak the potatoes in sugar water. Soaking the wedges in sugar water removes some of the starch from the potatoes which helps them crisp up.
- Dry the wedges well. After you remove the potatoes from the sugar water, dry them thoroughly with paper towels. Excess water will steam them so they will be too soft.
- Toss with olive oil. The oil keeps the potatoes from burning but allows them to get nice and crispy on the outsides.
- Preheat to 425ºF. Make sure your oven is fully preheated before putting the potatoes in.
Are potato wedges healthier than fries?
Yes! These wedges are baked instead of fried so they are healthier than traditional french fries! Just potatoes, seasonings, and a bit of oil!
1/4th of the recipe (a generous portion) has about 350 calories, 9 grams of fat, 66 grams of carbs, and 6 grams of protein.
What to serve with potato wedges
I love to serve my wedges with a side of honey mustard, fry sauce, ranch dressing, or Chick-fil-A sauce!
If you’re looking for some yummy main dish options to go with this delicious side, here are some ideas!
How to store
These are best served immediately, but leftover wedges will last in an airtight container in the fridge for up to 4 days or in the freezer for 5-6 months.
To reheat, thaw in the fridge if frozen then bake to warm and re-crisp!
– Jennifer
Potato Wedges
Equipment for this recipe
Ingredients
- 2/3 cup granulated sugar
- 4 cups warm water
- 3 (8 oz) russet potatoes washed, dried, then cut into wedges
- 1/4 cup grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Honey mustard dressing for dipping
- Fry sauce for dipping
- Ranch dressing for dipping
- Chick-fil-A sauce for dipping
Instructions
- In a medium bowl, dissolve the sugar in warm water.
- Soak potato wedges in water mixture for 30 minutes.
- Remove from water, and dry thoroughly on paper towels. Set aside.
- Preheat oven to 425 degrees F and line a baking sheet with a silicone baking mat.
- In a small bowl, whisk together cheese, onion powder, garlic powder, paprika, salt, and pepper. Set aside.
- Place dried potatoes into a gallon sized ziplock baggie.
- Pour in olive oil, seal, and shake to coat the potatoes.
- Pour in the seasoning, seal, and shake to coat the potatoes again.
- Place the coated potato wedges in a single layer on the prepared baking sheet.
- Bake in preheated oven until the potatoes are easily pierced with a fork, about 30 minutes, flipping halfway through.
- Serve with dipping sauces and enjoy!
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.