Seasoned Baked Potato Wedges Recipe

If you’re craving the crunchy, golden goodness of fries but want something a little more special (and a whole lot more flavorful), these Seasoned Baked Potato Wedges will absolutely win you over. Each wedge is crispy on the outside, fluffy on the inside, and absolutely loaded with garlicky, cheesy, herby flavor – simple to make and way better than takeout!

Ingredients You’ll Need

This recipe keeps it simple but delivers big flavor—every ingredient has a job to do, from crispy texture to pop-of-color herbs. The spices and cheese build layers of savory flavor, while the cornstarch and oil ensure the ultimate crunch. Here’s what you’ll need:

• Russet potatoes: Their sturdy texture and earthy flavor make them ideal for baking into fluffy-yet-crispy wedges.
• Vegetable oil: Helps the potatoes roast up perfectly golden and provides a lightly crisp exterior.
• Fresh garlic: Loads of minced garlic deliver an aromatic, roasted savoriness you’ll taste in every bite.
• Grated Parmesan cheese: Gives a salty, nutty layer of flavor that gets deliciously toasty in the oven.
• Cornstarch: The secret to super-crispy wedges! It draws out potato moisture and helps the seasonings stick.
• Black pepper: Adds gentle heat and zing, balancing the richness of cheese and potatoes.
• Kosher salt: Essential for enhancing every flavor and ensuring each wedge is perfectly seasoned.
• Onion powder: Offers a subtle, savory depth and rounds out the seasoning blend.
• Paprika: Adds warm color and a hint of smokiness.
• Chili powder: For a gentle kick of warmth that won’t overpower the other spices.
• Fresh cilantro: Mixed in right before baking, this adds a vibrant, herby finish.

Variations

One of my favorite things about Seasoned Baked Potato Wedges is how versatile they are. You can easily adjust the flavors, the heat level, or even make them suit special diets—get creative and make this recipe your own!

• Spicy Kick: Swap out the chili powder for cayenne (or just add a pinch) to turn up the heat.
• Dairy-Free: Leave out the Parmesan and add a sprinkle of nutritional yeast for cheesy flavor without dairy.
• Different Herbs: Use parsley, chives, or even fresh rosemary if cilantro isn’t your thing.
• Sweet Potato Wedges: Replace russets with sweet potatoes for a sweeter and vibrant twist—just adjust the baking time as needed.

How to Make Seasoned Baked Potato Wedges

Step 1: Prep Your Potatoes

Start by thoroughly washing and drying your russet potatoes—no peeling needed! Slice each potato in half lengthwise, then cut each half into four wedges. You’ll end up with perfect, evenly sized pieces that bake uniformly and look irresistibly rustic.

Step 2: Season and Toss

In a large mixing bowl, toss the potato wedges with vegetable oil and fresh garlic until everything is nicely coated. Next, sprinkle in the Parmesan, cornstarch, spices, and cilantro. Don’t be shy—dig in with your hands to really work those seasonings into every surface of the potatoes for maximum crust and flavor.

Step 3: Arrange on Baking Sheets

Spread the seasoned wedges out in a single layer on parchment-lined baking sheets. If you pack them too tightly, they’ll steam instead of crisp, so give them space! Place each wedge skin-side down, with the point facing up—this encourages perfect browning and an extra-crispy finish.

Step 4: Bake to Crispy Perfection

Bake at 400°F for 15 minutes to get them started with a blast of high heat, then drop the temperature to 375°F and let them go for another 40 minutes. This two-step baking process ensures a tender inside with shatteringly crisp exteriors. Don’t rush this step—the best Seasoned Baked Potato Wedges are deeply golden and crunchy!

Step 5: Serve and Enjoy

Once the wedges are gorgeously crisp and golden, pull them out of the oven and pile them onto a platter. Serve them piping hot alongside your favorite dipping sauce or a simple sprinkle of extra Parmesan and fresh cilantro.

How to Serve Seasoned Baked Potato Wedges

Garnishes

Top your hot Seasoned Baked Potato Wedges with a shower of freshly grated Parmesan, a sprinkle of flaky sea salt, or extra chopped cilantro for a fresh, colorful finish. A quick squeeze of lemon over the top is also a secret weapon for extra zing!

Side Dishes

These wedges are the perfect sidekick for almost anything—serve with juicy burgers, grilled chicken, or even a hearty veggie chili. They also shine as a game-day appetizer or party snack, with sauces like spicy mayo, ranch, or classic ketchup for dipping.

Creative Ways to Present

Try piling the wedges into a basket lined with parchment or a rustic wooden bowl for that gastropub feel. For parties, set up a “wedge bar” with an array of toppings and dips—let everyone build their own perfect bite!

Make Ahead and Storage

Storing Leftovers

If you have leftover Seasoned Baked Potato Wedges, let them cool completely and store them in an airtight container in the refrigerator for up to 3 days. They’ll stay flavorful and ready for a quick snack or side.

Freezing

These wedges can be frozen after baking! Spread cooled wedges in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They stay tasty for up to 2 months—just reheat straight from frozen for best results.

Reheating

For maximum crispiness, reheat the wedges on a baking sheet in a 400°F oven until hot and sizzling again (about 10–15 minutes). Skip the microwave unless you don’t mind a bit of softness!

FAQs

Final Thoughts

It’s truly amazing how easy, craveable, and satisfying these Seasoned Baked Potato Wedges are. I hope you try them soon—the crispy edges, bold seasonings, and dreamy center are guaranteed to earn you compliments and happy sighs all around your table!

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