Seasoned Potato Wedges Recipe

6 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Seasoned Potato Wedges are an easy side and baked to a crispy perfection! Perfect to serve as an easy brunch side that everyone will love!

Seasoned Potato Wedges are easy to make and seasoned to perfection. With garlic powder, paprika, and a little bit of cayenne pepper, you get a slightly spicy flavor that’s not too overpowering. The potatoes bake with the spices and parmesan cheese into a crispy and flavorful snack that everyone will love.

These oven-baked Potato Wedges are perfect to serve along with some of your favorite recipes. Try dishing these flavorful potatoes up with any dinner recipe that you’d serve potato chips or fries with. Stovetop Burgers, Grilled Chicken, or Pulled Pork would all taste amazing with a side of Parmesan Potato Wedges.

ust like French fries, these crispy Potato Wedges would also taste amazing with dips. Try putting them out at a party or game day with an assortment of dipping sauces. They taste amazing with ketchup, or homemade sauces like Ranch, BBQ Sauce, and Honey Mustard.

Images: How to Make

Sabrina’s Seasoned Potato Wedges

Sabrina’s Seasoned Potato Wedges recipe offers a delightful twist on classic potato wedges. These crispy wedges, made from russet potatoes, are seasoned with a flavorful mix of spices. To achieve their crispy perfection, the potato wedges are briefly boiled, then tossed in the seasoning mix and baked until golden brown. This dish makes for a tasty side or snack, perfect for any occasion because of its well-balanced seasoning and irresistible crunch!

These homemade Potato Wedges make an amazing Appetizer to serve at a party or enjoy as a Side Dish along with a family dinner. For more tasty appetizers and extra flavor, try Baked Avocado Fries, Roasted Shrimp, and Buffalo Wings.

Can These Be Made In Advance?

Yes, you can prepare Seasoned Potato Wedges ahead of time. After boiling and seasoning the potato wedges, you can store them in an airtight container in the refrigerator for up to 24 hours before baking. When ready to enjoy, simply bake them as directed.

You can also bake them and store them in the fridge for a day or two before reheating them in the oven or toaster oven on high for about 10 minutes to crisp them up again!


portioned ingredients for potato wedges
  • 2 pounds Russet Potatoes: Medium russet potatoes, or Idaho potatoes, are more fluffy than they are waxy potatoes. The outside of them crisps up nicely in the oven while keeping a softer inside texture. You can substitute with Yukon Gold potatoes if desired.
  • ¼ cup Vegetable Oil: Vegetable oil helps in achieving that golden and crispy exterior on the potato wedges. You can use canola or olive oil as alternatives.
  • ½ cup Grated Parmesan Cheese: Parmesan cheese adds a savory and salty flavor to the wedges Asiago or Romano cheese can be used as substitutes.
  • 1 teaspoon Kosher Salt: Kosher salt not only seasons the wedges but also enhances their crispiness. You can use regular table salt if needed.
  • ½ teaspoon Coarse Ground Black Pepper: Black pepper provides a subtle kick of heat and flavor to balance the dish. Freshly ground pepper works best.
  • ½ teaspoon Paprika: Paprika adds a mild smokiness and a beautiful reddish hue to the wedges. Smoked paprika can be used for a more intense smoky flavor.
  • ½ teaspoon Garlic Powder: Garlic powder imparts a wonderful garlic aroma and flavor to the seasoning mix. You can use minced fresh garlic as an alternative.
  • ¼ teaspoon Cayenne Pepper: Cayenne pepper gives a hint of spiciness to the wedges. Adjust the amount to your heat preference or omit it for a milder taste.

Kitchen Tools & Equipment

  1. Baking Sheet: A sturdy baking tray is essential for evenly baking the potato wedges. Use a non-stick or a sheet lined with parchment paper for easy cleanup.
  2. Pot with Lid: You’ll need a pot with a lid for boiling the potato wedges briefly. Make sure it’s large enough to accommodate the potatoes comfortably.
  3. Cooling Rack: After boiling, allow the potato wedges to dry on a cooling rack. This trick helps in getting extra crispiness during baking.
  4. Mixing Bowls: Use mixing bowls for tossing the potato wedges with oil and seasonings. Opt for a large bowl to ensure even coating.
  5. Grater: A grater is handy for grating the Parmesan cheese. Choose a fine grater for better cheese distribution.
  6. Knife: Need a new sharp knife for easy cutting of your potatoes? Check out our official kitchen knife options here! Great to give as a gift too.

How to Make Potato Wedges

Time needed: 35 minutes.

  1. Step 1: Preheat Oven & Cut Potatoes

    Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Cut potatoes into wedges about a half-inch thick.  cutting potato wedges

  2. Step 2: Boil Potatoes

    In a pot with a lid, bring water to a boil and add the 2 pounds of russet potato wedges. Boil them for 5 minutes, then remove and let them dry on a cooling rack.potato wedges on a baking tray

  3. Step 3: Prepare Seasoning Mix

    In a small bowl, combine ½ cup grated Parmesan cheese, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper, ½ teaspoon paprika, ½ teaspoon garlic powder, and ¼ teaspoon cayenne pepper. Mix them well.

  4. Step 4: Coat Potatoes

    Place the dried potato wedges in a large bowl. Add ¼ cup of vegetable oil and the seasoning mix from step 3. Gently toss everything together until the wedges are evenly coated.adding oil to seasoned potato wedges

  5. Step 5: Arrange on Baking Sheet

    Spread the seasoned potato wedges out in a single layer on a baking sheet.uncooked potato wedges on sheet

  6. Step 6: Bake Until Crispy

    Bake in the preheated oven for 25-30 minutes or until the potato wedges are crispy and golden brown.closeup of cooked potato wedges

  7. Step 7: Serve

    Once done, remove from the oven and serve your delicious Seasoned Potato Wedges as a tasty side dish or snack. Enjoy!closeup of cooked potato wedges with dipping a wedge into ranch

Nutritional Facts

Nutrition Facts
Seasoned Potato Wedges Recipe
Amount Per Serving
Calories 236 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 9g56%
Cholesterol 7mg2%
Sodium 523mg23%
Potassium 652mg19%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 1g1%
Protein 7g14%
Vitamin A 191IU4%
Vitamin C 9mg11%
Calcium 114mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

How to Store


To keep your leftover Potato Wedges fresh, allow them to cool to room temperature. Then, transfer them to an airtight container or resealable plastic bag. Store them in the refrigerator for up to 2-3 days. This will help maintain their crispiness and flavor.

Reheating Tips

When reheating your leftover Potato Wedges, use an oven or toaster oven for the best results. Reheating in an oven at 350°F (175°C) for 10-15 minutes will help preserve their taste and texture, making them crispy again.


If you want to freeze your leftover crunchy Potato Wedges, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. They can be frozen for up to 2-3 months, but note that the texture may not be as crispy when reheated.

Serving Ideas

  • Classic Snack Platter: Lay out those crispy wedges on a platter with a side of ketchup or your favorite dipping sauces. Add a sprinkle of fresh parsley or chives for a touch of color and freshness.
  • Loaded Wedges: Elevate your wedges with melted cheddar cheese, crispy bacon bits, and a dollop of sour cream. Perfect for indulgent snacking or a fun appetizer.
  • Wedge Tacos: Turn your potato wedges into tacos or California-style burritos! Fill soft tortillas with wedges, seasoned ground beef, lettuce, tomatoes, and a drizzle of taco sauce for a Tex-Mex twist.
  • Healthy Side: Pair the wedges with a crisp salad, coleslaw, or some grilled veggies for a wholesome meal.
  • Picnic Treat: Pack these wedges for a picnic alongside fried chicken, coleslaw, and a refreshing drink. It’s a great outdoor feast.
  • Game Day Delight: Serve them up on game day with chicken wings, sliders, and an array of dipping sauces the fans will enjoy! 

Alternative Cooking Methods

Air Fryer Potato Wedges

  • To make Air Fryer Potato Wedges, start by slicing the potatoes and placing them in a bowl of ice water. Let them soak for 30 minutes before starting the recipe.
  • Pat the potatoes dry with paper towels.
  • Preheat the air fryer to 400 degrees F.
  • Whisk together the oil and seasoning, then toss them over the potato wedges.
  • Place the wedges in a single layer in the air fryer basket, you’ll probably have to cook them in batches.
  • Seal and begin air frying for 15 minutes, shaking the basket every 5 minutes.
  • Open the fryer and serve the Air Fryer Potato Wedges.

Frequently Asked Questions

Can I use a different type of potato?

Yes, you can substitute Russet potatoes with Yukon Gold potatoes or sweet potatoes for a slightly different texture. They’ll still work well for this recipe.

Can I leave out the cayenne pepper if I don’t like spicy food?

Absolutely! The cayenne pepper adds a mild kick, but you can omit it without significantly affecting the overall flavor.

How can I make these wedges crispier?

Boiling the potato wedges before baking helps with crispiness. Ensure they are thoroughly dried after boiling and spread them evenly on the baking sheet for best results.

Can I use pre-grated Parmesan cheese?

While fresh-grated Parmesan cheese is recommended for better flavor, you can use pre-grated if that’s more convenient.

How can I make a larger batch for a crowd?

Simply double or triple the ingredients to make a larger batch. Just be sure to use multiple baking sheets or bake in batches to maintain even cooking. Click on the “yield” amount in the Recipe Card below to slide and change the number of servings and the recipe will automatically update!

Recipe Card

Seasoned Potato Wedges Recipe

Seasoned Potato Wedges are an easy side and baked to a crispy perfection! Perfect to serve as an easy brunch side that everyone will love!
Yield 6 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder


  • 2 pounds russet potatoes , cut into 1/2" thick wedges (about 5 potatoes)
  • 1/4 cup vegetable oil
  • 1/2 cup Parmesan cheese , grated
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoons garlic powder
  • 1/4 teaspoon cayenne pepper


  • Preheat an oven to 425 degrees.
  • Add potatoes wedges and cold water to a pot and bring to a boil.
  • Boil potato wedges for 5 minutes then remove the potatoes and let them dry on a cooling rack.
  • Add cheese, salt, pepper, paprika, garlic powder and cayenne pepper to a small bowl and mix.
  • In a large bowl add the potatoes, oil and seasoning mix and toss together gently.
  • Add seasoned potatoes to a baking sheet in a single layer.
  • Bake for 25-30 minuteuntil crispy and browned.


  • Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update! 
  • Click on times in the instructions to start a kitchen timer while cooking.
  • To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.


Calories: 236kcal | Carbohydrates: 28g | Protein: 7g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 7mg | Sodium: 523mg | Potassium: 652mg | Fiber: 2g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 9mg | Calcium: 114mg | Iron: 1mg

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Variations on Potato Wedges

  • Mexican Potato Wedges: To give the potato wedges a Tex-Mex flavor, toss them with Homemade Taco Seasoning instead of the seasoning mix in this recipe. 
  • Seasonings: You can also add more of your favorite seasonings to experiment with the taste of your potato wedges. A teaspoon onion powder, fresh parsley, cumin, dried mustard, celery seed, or oregano would all make delicious additions. 
  • Sweet Potato Wedges: For a sweeter version of this dish, make Seasoned Potato Wedges using sweet potatoes. Keep in mind that sweet potatoes typically bake more quickly, so you might need to take them out of the oven a few minutes earlier. 

More Crispy Potato Recipes

Seasoned Potato Wedges Pin

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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