Baked Potato Wedges
These crispy Baked Potato Wedges are the perfect easy side dish to pair with steak, burgers, hotdogs and chicken!
Course Side Dish
Cuisine American
Keyword Baked Potato Wedges, Crispy Baked Potato Wedges
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings
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– 8 people
Calories 216.3 kcal
Author Blair
Ingredients
list of 9 items
6 large russet potatoes
⅓ cup butter, melted
¼ cup all-purpose flour
¼ cup grated Parmesan cheese
¾ teaspoon salt, plus more to taste
½ teaspoon dried parsley flakes
¼ teaspoon garlic powder
⅛ teaspoon pepper
Optional garnish: chopped fresh parsley
list end
Instructions
list of 4 items
1. Preheat oven to 400 degrees F. Line an extra-large rimmed baking sheet (or 2 regular baking sheets) with foil and spray with cooking spray.
2. Scrub the potatoes clean, and then slice into eighths lengthwise (you don’t need to peel the potatoes). Place the potatoes in a large bowl. Add melted
butter and toss to coat.
3. In a separate bowl, stir together flour, Parmesan cheese, salt, parsley flakes, garlic powder and pepper. Sprinkle the seasoning mixture over the potatoes
and toss to coat.
4. Arrange the seasoned potatoes on the prepared baking sheet. Bake for about 45 minutes, turning once halfway through. The wedges are done when they’re
tender on the inside and crispy golden brown on the outside. Season the warm potatoes with additional salt, to taste. Garnish with fresh chopped parsley,
if desired. Serve!
list end
Recipe Notes
Write list…
• I use a good ole’ can of grated Parmesan cheese — like
this one.
There’s no need to mess with the fancier freshly-grated Parmesan. The powder-like texture of the canned version is perfect for this recipe!• “Shake and
Bake” Potato Wedges: For less cleanup, put the potatoes in a big Ziploc bag. Add the butter, seal the bag, and shake to coat the potatoes. Add the seasonings
to the bag, shake again, and then dump the seasoned potatoes onto the baking sheet.• Cooking for a smaller family? Cut the ingredients in half and just
prepare 3 potatoes. You can even divide the recipe in thirds and bake 2 potatoes.• Air Fryer Potato Wedges: If you want to use the air fryer to cook the
potato wedges (instead of the oven), you will likely need to cook them in batches. You don’t want to overcrowd the basket in the air fryer, so make sure
that the potatoes are spread out and have plenty of room in each batch. Preheat the air fryer to 400 degrees F. Cook the potato wedges for 10 minutes,
then flip them over and cook for an additional 5 minutes (or until the potatoes are nicely browned on the outside and tender on the inside).• These potato
wedges are best when served immediately.• How to store Baked Potato Wedges: If you have leftover baked potato wedges, keep them in an airtight container
in the refrigerator for 3-4 days.• How to reheat Baked Potato Wedges: Place the wedges on a baking sheet. Warm in a 300 degree F oven for 10-15 minutes,
or in a dry skillet over low heat for 5-10 minutes (flipping halfway through).• I do not recommend freezing the potato wedges, since potatoes often have
a mushy texture when thawed.
Nutrition Facts
Baked Potato Wedges
Amount Per Serving (1 /6 of the potato wedges)
Calories 216.3 Calories from Fat 91
% Daily Value*
Fat 10.1g16%
Saturated Fat 6.4g40%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2.6g
Cholesterol 27.3mg9%
Sodium 211.9mg9%
Potassium 629.7mg18%
Carbohydrates 29.7g10%
Fiber 2.2g9%
Sugar 1g1%
Protein 3.6g7%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
These crispy Baked Potato Wedges are the perfect easy side dish to pair with steak, burgers, hotdogs and chicken!
Course Side Dish
Cuisine American
Keyword Baked Potato Wedges, Crispy Baked Potato Wedges
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings
undefined
– 8 people
Calories 216.3 kcal
Author Blair
Ingredients
list of 9 items
6 large russet potatoes
⅓ cup butter, melted
¼ cup all-purpose flour
¼ cup grated Parmesan cheese
¾ teaspoon salt, plus more to taste
½ teaspoon dried parsley flakes
¼ teaspoon garlic powder
⅛ teaspoon pepper
Optional garnish: chopped fresh parsley
list end
Instructions
list of 4 items
1. Preheat oven to 400 degrees F. Line an extra-large rimmed baking sheet (or 2 regular baking sheets) with foil and spray with cooking spray.
2. Scrub the potatoes clean, and then slice into eighths lengthwise (you don’t need to peel the potatoes). Place the potatoes in a large bowl. Add melted
butter and toss to coat.
3. In a separate bowl, stir together flour, Parmesan cheese, salt, parsley flakes, garlic powder and pepper. Sprinkle the seasoning mixture over the potatoes
and toss to coat.
4. Arrange the seasoned potatoes on the prepared baking sheet. Bake for about 45 minutes, turning once halfway through. The wedges are done when they’re
tender on the inside and crispy golden brown on the outside. Season the warm potatoes with additional salt, to taste. Garnish with fresh chopped parsley,
if desired. Serve!
list end
Recipe Notes
Write list…
• I use a good ole’ can of grated Parmesan cheese — like
this one.
There’s no need to mess with the fancier freshly-grated Parmesan. The powder-like texture of the canned version is perfect for this recipe!• “Shake and
Bake” Potato Wedges: For less cleanup, put the potatoes in a big Ziploc bag. Add the butter, seal the bag, and shake to coat the potatoes. Add the seasonings
to the bag, shake again, and then dump the seasoned potatoes onto the baking sheet.• Cooking for a smaller family? Cut the ingredients in half and just
prepare 3 potatoes. You can even divide the recipe in thirds and bake 2 potatoes.• Air Fryer Potato Wedges: If you want to use the air fryer to cook the
potato wedges (instead of the oven), you will likely need to cook them in batches. You don’t want to overcrowd the basket in the air fryer, so make sure
that the potatoes are spread out and have plenty of room in each batch. Preheat the air fryer to 400 degrees F. Cook the potato wedges for 10 minutes,
then flip them over and cook for an additional 5 minutes (or until the potatoes are nicely browned on the outside and tender on the inside).• These potato
wedges are best when served immediately.• How to store Baked Potato Wedges: If you have leftover baked potato wedges, keep them in an airtight container
in the refrigerator for 3-4 days.• How to reheat Baked Potato Wedges: Place the wedges on a baking sheet. Warm in a 300 degree F oven for 10-15 minutes,
or in a dry skillet over low heat for 5-10 minutes (flipping halfway through).• I do not recommend freezing the potato wedges, since potatoes often have
a mushy texture when thawed.
Nutrition Facts
Baked Potato Wedges
Amount Per Serving (1 /6 of the potato wedges)
Calories 216.3 Calories from Fat 91
% Daily Value*
Fat 10.1g16%
Saturated Fat 6.4g40%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2.6g
Cholesterol 27.3mg9%
Sodium 211.9mg9%
Potassium 629.7mg18%
Carbohydrates 29.7g10%
Fiber 2.2g9%
Sugar 1g1%
Protein 3.6g7%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
