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Potato Wedges on a plate

Baked Potato Wedges

Baked potato wedges are delicious and are an easy side dish recipe. Oven fries make a delicious snack or a perfect side dish to go with your meals.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: oven baked potato wedges, oven fries
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 202kcal
Author: Sandy

Equipment

  • 2 Large Baking Sheet Pans
  • Parchment Paper
  • 1 Small and 1 large Mixing Bowls.

Ingredients

  • 5 large Russet Potatoes scrubbed & cut into 8 wedges
  • ⅓ cup Vegetable Oil
  • 2 Tablespoons Minced Garlic
  • 1 cup Parmesan Cheese
  • 1 Tablespoons Cornstarch
  • 2 teaspoons Black Pepper
  • 1 ½ teaspoons Salt
  • 1 teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Chili Powder

Garnish

  • ¼ cup Chopped Cilantro

Instructions

  • Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper and set aside.
  • Wash the potatoes well, then slice in half long ways. Cut each half in half again, then cut each quarter in half at an angle so they are even in size. you’ll end up with 8 wedges per potato (make sure they are all close to the same thickness and size).
  • Transfer the potato wedges into a large bowl and fill with cold water. Set aside to soak for about 30 minutes (this optional step releases the extra potato starch so they get crispy). Drain the water and pat the potatoes dry with paper towels.
  • Transfer the wedges into a large mixing bowl and add the vegetable oil and minced garlic. Mix until all of the potato wedges are covered. Set aside.
  • In a small mixing bowl combine the parmesan, cornstarch, black pepper, salt, onion powder, garlic powder, paprika and chili powder.
  • Add the cheese/spice mixture to the potato wedges in the bowl and mix until all wedges are well coated.
  • Evenly spread the potato wedges onto the 2 prepared baking sheets in a single layer, not too close together. Place into the preheated oven and bake for 15 minutes. Reduce the heat to 375° and continue baking for 40 minutes or until crispy and the insides are tender.
  • Once baked, remove from the oven. While the potato wedges are still hot, toss with the chopped cilantro.
  • Serve warm with your favorite toppings/dipping sauce.

Notes

Storage

Potato wedges can be stored in an airtight container or baggie in the fridge for up to 2 days.

Nutrition

Serving: 5wedges | Calories: 202kcal