Crispy Baked Potato Wedges with Parmesan
Golden, crispy-edged potato wedges with tender interiors, seasoned with paprika, garlic, and fresh parsley, then topped with melted parmesan cheese. The ice bath before baking ensures creamy centers while high-heat roasting delivers maximum crispness. Serve as a casual side dish, appetizer, or game-day snack with dipping sauce. This version uses minimal oil and relies on proper technique--soaking and thorough drying--for restaurant-quality crunch without deep frying.
Ingredients
- 4 medium russet potatoes, scrubbed and rinsed
- ¼ cup extra virgin olive oilavocado oil or light olive oil1:1high-smoke point
better for 450F roasting, subtle flavor difference
Full guide → - ½ tsp fine sea salt, or kosher salt
- ½ tsp paprika
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 2 Tbsp parsley, finely chopped(optional)
- ¼ cup parmesan cheese, grated(optional)
Instructions
- 1
Preheat oven to 450F and line a rimmed baking sheet with foil or parchment paper.
- 2
Cut potatoes lengthwise in half, then slice each half into 4-5 wedges approximately 1/2 inch thick.
- 3
Soak wedges in a bowl of cold water with ice cubes for 30 minutes.
- 4
Drain potatoes thoroughly and pat completely dry with a tea towel or paper towels.
- 5
Transfer to a large dry mixing bowl and season with salt, paprika, black pepper, and garlic powder, tossing to coat.
- 6
Drizzle with olive oil and toss until all wedges are evenly coated.
- 7
Arrange in a single layer on the prepared sheet with cut-side down.
- 8
Bake for 20 minutes, flip wedges, then bake 12-15 minutes more until crispy outside and tender inside.
- 9
If topping, transfer hot wedges to a bowl, sprinkle with parmesan and parsley, and toss to combine.
- 10
Serve immediately with dipping sauce.
Tips
The 30-minute ice bath removes excess starch, preventing soggy interiors and creating better texture contrast between crispy edges and fluffy centers.
Pat potatoes completely dry before seasoning and oiling--moisture is the enemy of crispness. Use a clean tea towel, not paper towels alone.
Don't skip flipping halfway through. Cut-side-down contact with the hot pan is essential for developing the golden, crispy crust.
Good to Know
Room temperature up to 2 hours. Refrigerate leftovers in an airtight container up to 3 days. Reheat in a 350F oven for 5-7 minutes to restore crispness.
Cut and soak potatoes up to 4 hours ahead, covered and refrigerated. Pat dry and season just before baking for maximum crispness.
Serve hot immediately after tossing with cheese and herbs. Pair with sour cream, ranch, sriracha mayo, or ketchup for dipping.
Common Mistakes
Skip the ice bath to avoid soggy or undercooked centers.
Don't fully dry potatoes to avoid crispy texture.
Crowd the pan to avoid steaming instead of roasting.
Omit the flip to avoid uneven browning and soft spots.
Substitutions
Dairy-Free Swaps
General Alternatives
better for 450F roasting, subtle flavor difference
Full guide →FAQ
Can I make these ahead and reheat?
Yes, bake wedges completely and store in the fridge up to 3 days. Reheat at 350F for 5-7 minutes until crispy again. Add cheese and herbs just before serving for best texture.
Why are my wedges soggy inside?
Likely causes: insufficient drying after soaking, overcrowding the pan (causing steam), or underbaking. Ensure thorough patting and single-layer arrangement with space between wedges.
Can I freeze crispy potato wedges?
Yes, freeze cooled wedges on a tray, then transfer to freezer bags up to 3 months. Bake from frozen at 375F for 12-15 minutes, or thaw and reheat at 350F for 8-10 minutes.