Seasoned Baked Potato Wedges Recipe

Get ready for a love letter to the humble potato: Seasoned Baked Potato Wedges are the ultimate comfort food sidekick, crowd-pleaser, and midnight snack rolled into one! These golden, crispy wedges, packed with savory Parmesan, garlic, and a punchy spice blend, come out of the oven with a crust that crunches and a fluffy, tender middle. Whether you’re serving burgers at a barbecue, dishing up cozy weeknight dinners, or just seeking an irresistibly easy munch, these potato wedges hit all the right notes and leave everyone reaching for seconds.

Ingredients You’ll Need

At the heart of this recipe are simple, everyday ingredients that, when combined just right, create magic. Every element contributes to the irresistible taste, perfect texture, and the sunlit color you expect from the very best Seasoned Baked Potato Wedges.

• Russet potatoes: These are starchy and perfect for baking into crisp-edged, fluffy-centered wedges. Don’t skip the skin for extra flavor and texture.
• Vegetable oil: This ensures every wedge is evenly coated for a beautiful, golden crisp in the oven.
• Garlic: Freshly minced for a punch of warm, aromatic flavor in every bite.
• Grated Parmesan cheese: The savory umami kick that crisps beautifully while baking.
• Cornstarch: A secret weapon for a crackly, golden crust that’s addictive!
• Black pepper: Adds a floral heat that underscores the whole spice mix.
• Kosher salt: Brings out all the flavors and gives the right savory punch.
• Onion powder: Lends a subtle sweetness and extra layer of flavor.
• Paprika: A pop of color and gentle earthiness that makes these wedges visually and flavorfully irresistible.
• Chili powder: Brings mild heat and depth, elevating your potato game.
• Fresh cilantro: Adds a fresh, herbal finish and a gorgeous green confetti over your wedges.

How to Make Seasoned Baked Potato Wedges

Step 1: Prep the Potatoes

Start by giving your russet potatoes a good wash and dry. There’s magic in slicing each potato lengthwise, then turning each half into four even wedges—you’ll get the perfect shape for maximum crisp and golden edges. Keeping the skin on lets the potatoes hold their shape and gives a rustic, satisfying texture.

Step 2: Preheat and Get the Oven Ready

Set your oven to preheat at 400°F. While things warm up, line a couple of baking sheets with parchment paper—this makes for effortless cleanup and helps achieve that even, beautiful browning on your wedges.

Step 3: Season the Potato Wedges

Toss your potato wedges into a large mixing bowl, then drizzle with fragrant vegetable oil and fold in the fresh garlic. Get hands-on and give everything a thorough stir—you want every wedge slicked and shining. Next, sprinkle in the Parmesan cheese, cornstarch, black pepper, salt, onion powder, paprika, chili powder, and minced cilantro. Trust me, using your hands here makes a difference; you’ll get every wedge cozily blanketed in those punchy, colorful flavors, prepping them for greatness.

Step 4: Arrange on Baking Sheets

Give each Seasoned Baked Potato Wedge its own space on the parchment-lined sheets. Set them skin side down, with the point facing up like little flavor sails. This ensures maximum crispy edges and lets the hot air work its magic—crowding will only lead to steaming, so leave a little breathing room.

Step 5: Bake Until Golden & Crisp

Pop the trays into your hot oven and bake for 15 minutes at 400°F. Then, without opening the oven, drop the temperature to 375°F and keep baking another 40 minutes. During this time, the aroma will draw everyone into the kitchen! Keep an eye out for that moment they turn a deep golden brown—crispy on the outside, tender in the middle, and irresistible all around.

How to Serve Seasoned Baked Potato Wedges

Garnishes

Want to take your Seasoned Baked Potato Wedges from delicious to diva-status? Try a sprinkle of extra Parmesan right out of the oven, a light shower of chopped fresh cilantro or parsley, or even a dusting of smoked paprika for visual wow.

Side Dishes

These wedges cozy up beautifully next to classic mains: juicy burgers, grilled chicken, or a hearty veggie chili. They’re fabulous for soaking up sauce, sopping up dressings, or starring as the centerpiece at your next casual gathering. Whether you’re cooking for carnivores or plant-lovers, their crispy appeal is universal.

Creative Ways to Present

For parties, pile your Seasoned Baked Potato Wedges into a parchment-lined basket and offer a flight of fun dips—think classic ketchup, zesty ranch, chipotle aioli, or creamy blue cheese. Or, serve them poutine-style by topping with cheese curds and a ladle of hot gravy for a decadent twist!

Make Ahead and Storage

Storing Leftovers

Got extras? Cool your Seasoned Baked Potato Wedges to room temperature, then store in an airtight container in the fridge for up to 3 days. They’re still fantastic reheated, and make a great snack or lunchbox treat the next day!

Freezing

To freeze, spread the cooled wedges on a tray so they don’t stick together and pop them in the freezer. Once frozen, transfer to a zip-top bag. They’ll keep their flavor for up to 2 months, making it easy to satisfy your wedge cravings whenever they strike.

Reheating

For best results, reheat your Seasoned Baked Potato Wedges in a hot oven (about 400°F) for 10–15 minutes. This way, the outside crisps back up beautifully and you avoid the dreaded sogginess that comes from microwaving.

FAQs

Can I use a different type of potato?

Absolutely! While russets are ideal for the fluffiest interior and crispiest skin, you can use Yukon golds or even sweet potatoes for a different twist. Just keep in mind, the texture and color will vary a bit.

Is there a substitute for Parmesan cheese?

Yes! Pecorino Romano, Asiago, or even nutritional yeast for a dairy-free version work well and keep that delicious umami depth we all love in Seasoned Baked Potato Wedges.

Can these be made oil-free?

You can try it, though the oil helps the seasoning stick and ensures maximum crispiness. For an oil-free option, use a light coating of aquafaba or vegetable broth, but results might be slightly less golden.

How do I get even crispier wedges?

Be sure to give the wedges plenty of space on the baking sheet and always turn them with the skin side down and the pointed end up. You can also bake the wedges on a wire rack to let hot air circulate all around!

Are these wedges spicy?

They have a warm kick from the chili powder and black pepper, but nothing overwhelming. If you like it mild, reduce the chili; if you crave more heat, add a pinch of cayenne.

Final Thoughts

There’s a special kind of satisfaction in pulling a tray of piping-hot, crispy Seasoned Baked Potato Wedges from the oven and sharing them around the table. Whether you follow the recipe exactly or put your own twist on it, don’t be surprised when these become the most-requested side at your gatherings. Give them a try—they’re oven-baked happiness in every bite!

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