Go Back
+ servings

Potato Wedges

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!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer
Cuisine: American
Keyword: crispy, easy, russet potatoes
Servings: 4 people
Calories: 358kcal
Author: Jennifer Debth


  • 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


  • 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!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!


Serving: 1person | Calories: 358kcal | Carbohydrates: 66g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 408mg | Potassium: 730mg | Fiber: 3g | Sugar: 34g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 2mg