Potato Wedges
Published March 5, 2025
- Total Time
- 1 hour 5 minutes
- Prep Time
- 5 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6medium russet potatoes (about 3 pounds), scrubbed
- 4tablespoons olive oil
- 3garlic cloves, finely grated
- 2teaspoons paprika
- 1teaspoon onion powder
- 1cup freshly grated Parmesan (about 4 ounces), plus more for serving
- Salt and black pepper
- 2tablespoons chopped fresh parsley
- Desired dipping sauce or condiment, for serving
Nutritional analysis per serving (6 servings)
296 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 11 grams protein; 603 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees.
- Step 2
Slice each potato in half lengthwise. Slice each half in half lengthwise. Then slice each quarter in half lengthwise, so that you have 8 wedges total. Repeat for each potato. Immerse your wedges in a bowl filled with cold water for at least 15 minutes to release extra starch.
- Step 3
In a large bowl, mix together the olive oil, garlic, paprika, onion powder, ½ cup Parmesan, 1½ teaspoons salt and 1 teaspoon black pepper. Set aside.
- Step 4
Drain the potato wedges, rinse them with water and then pat each wedge with a clean towel until dry. Add the potatoes to the bowl with seasonings and toss with your hands until all the wedges are coated. Arrange on two sheet pans so that none of the wedges are touching each other and sprinkle with the remaining ½ cup Parmesan.
- Step 5
Place the sheet pans on the top and center oven racks and bake for 15 minutes. Remove from the oven and flip all the wedges over. Return the pans to the oven, switching racks, and continue baking for 15 minutes more, until the potatoes are golden brown and crispy.
- Step 6
Arrange potatoes on a single sheet pan or on a platter and season with more salt and pepper, to taste. Top with chopped parsley and more Parmesan and serve hot alongside your favorite dipping sauce or condiment.
- Potatoes can be baked, then frozen on a tray. Once individual wedges are frozen, they can be added to a freezer bag or container. Reheat from frozen in an oven or microwave.
Private Notes
Comments
A quick toss with corn or potato starch after drying but before roasting ensures a crispy crust and soft insides. When I worked a summer at Lake McDonald Lodge in Glacier Natl Park in MT, these were known as "JoJo's". Taste definitely exceeds prep work!
These are seriously addictive, but took more like 20-25 min a side-- I also left them in for an extra 15 minutes just for color at the end. I'll absolutely make these again & my husband is obsessed.
Split a head of garlic on the pans when roasting just to make the potatoes that much more amazing and get the house smelling great. Lemon Dill Aioli for sauce. Or saffron infused tomato ‘ketchup’
I started making these and realised I didn’t have enough time to bake them. So I cut wedges thinner and air fried for 15 minutes. They were fantastic.
I soaked the potatoes in salt water for 30 minutes, drained, rinsed, dried, and took someone’s advice to put them on a rack in fridge for a few hours. They were absolutely perfect and cooked in about 25 minutes. I omitted the cheese and used garlic powder instead of grated garlic. In addition to tossing the potatoes in the olive oil, I brushed the sheet pans with oil. I did not use parchment, and they did not stick at all. In fact, I could move them by shaking the pan. Super crispy and tender on inside. I would definitely increase the salt though while the baked, not after.
Made an approx version 6-29-25 using red potatoes and putting them on a grill. Not as good as my regular wedges, but the soaking for starch removal would be worth trying again, especially if using russets.