Oven Baked Potato Wedges
Oven Baked Potato Wedges: tender and seasoned with parmesan cheese and fresh herbs. Serve with ketchup, marinara sauce, any meat dish or salad. A delicious alternative to french fries or baked potatoes. So easy and less messy to make.
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The combination of spices give so much flavor to the potatoes and the paprika itself makes the potatoes beautiful in color – you just can’t resist!
Oven Baked Potato Wedges Ingredients:
- 4 medium russet potatoes
- 3 tablespoons all-purpose flour
- 1/4 cup freshly grated parmesan cheese
- 1 tablespoon ground paprika
- 1 teaspoon fine salt
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1/4 cup unsalted butter – melted
- 1/4 cup freshly grated parmesan – garnish
- 2 tablespoons fresh chives – garnish
- water and ice cubes
How to Make Oven Baked Potato Wedges:
1. Preheat the oven to a 375°F. Cut 4 medium russet potatoes into wedges by cutting lengthwise in half then slice each half into 4 slices. Place the potatoes in a bowl of water with 1-2 cups of ice cubes. Let them stand for 30 mins then paper towel pat dry.
2. Into a large ziploc bag, place 3 tbsps all-purpose flour, 1/4 cup freshly grated parmesan cheese, 1 tbsp ground paprika, 1 tsp fine salt, 1/4 tsp dried marjoram 1/4 tsp garlic powder and 1/8 tsp ground black pepper. Close and shake the bag to mix the spices. Add the potatoes, zip the bag and shake well until all potatoes are coated.
3. In a large mixing bowl, combine 2 tbsps freshly chopped chives and 1/4 cup freshly grated parmesan cheese. Set aside for later. (you can complete this step while potatoes are baking)
4. Microwave to melt 1/4 cup of unsalted butter and pour to cover the bottom of a 11×15″ baking dish. Place potatoes in a single layer in baking dish and sprinkle any remaining spice mixture (optional, but I don’t like to dispose the goodies). Bake for 50 minutes or until tender, turning potatoes once halfway through. Toss potato wedges in the mixing bowl with chives and cheese.
Serve with marinara sauce, ketchup, any meat dish or homemade salad. Enjoy!!
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MORE POTATO RECIPES TO EXPLORE:
Oven Baked Potato Wedges
Ingredients
- INGREDIENTS:
- 4 medium russet potatoes
- 3 tablespoons all-purpose flour
- 1/4 cup freshly grated parmesan cheese
- 1 tablespoon ground paprika
- 1 teaspoon fine salt
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1/4 cup unsalted butter – melted
- 1/4 cup freshly grated parmesan – garnish
- 2 tablespoons fresh chives – garnish
- water and ice cubes
Instructions
- Preheat the oven to a 375°F. Cut 4 medium russet potatoes into wedges by cutting lengthwise in half then slice each half into 4 slices. Place the potatoes in a bowl of water with 1-2 cups of ice cubes. Let them stand for 30 mins then paper towel pat dry.
- Into a large ziploc bag, place 3 tbsps all-purpose flour, 1/4 cup freshly grated parmesan cheese, 1 tbsp ground paprika, 1 tsp fine salt, 1/4 tsp dried marjoram 1/4 tsp garlic powder and 1/8 tsp ground black pepper. Close and shake the bag to mix the spices. Add the potatoes, zip the bag and shake well until all potatoes are coated.
- In a large mixing bowl, combine 2 tbsps freshly chopped chives and 1/4 cup freshly grated parmesan cheese. Set aside for later. (you can complete this step while potatoes are baking)
- Microwave to melt 1/4 cup of unsalted butter and pour to cover the bottom of a 11×15" baking dish. Place potatoes in a single layer in baking dish and sprinkle any remaining spice mixture (optional, but I don’t like to dispose the goodies). Bake for 50 minutes or until tender, turning potatoes once halfway through. Toss potato wedges in the mixing bowl with chives and cheese. Serve with marinara sauce, ketchup, any meat dish or homemade salad. Enjoy!!
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Yumi says:
Always coming back to this recipe – in fact making it right now. I make my own vegan parm and use it as cheese. It’s all soooo good. Thanks!
Olga in the Kitchen says:
I love that! Sounds absolutely delicious!
Heather Wilson says:
Love it!! It came out so so good!!!
The recipe is good for daily menu and for parties as a side dish too.
Olga in the Kitchen says:
Yay, that’s awesome! Thanks for the great feedback.
Melissa says:
I could eat potatoes for every single meal AND snack! These are delicious! Love the simplicity and ease. Perfect seasoning combination. Perfect side dish for any meal!!
Olga in the Kitchen says:
Thank you for the wonderful review, Melissa!
Natasha says:
These wedges are probably my favorite of all the potato wedges recipes I usually make. Completely in love with these!!!
Olga in the Kitchen says:
Thank you Natasha, I’m so glad you like these so much 🙂
Olya says:
Our all-time favorite recipe. In the past we would just use oil and Costco spices, but your recipe is different, flavorful and so yummy…love it, a keeper!
Olga in the Kitchen says:
Thank you! Costco spice works magic on many dishes too, but sometimes something different is the way to go. 🙂
jessica says:
Is it too spicy because of the amount of paprika? Thanks
Olga in the Kitchen says:
No, the paprika used is kind of sweet, not spicy. My kids love these wedges and I don’t do spicy for them.
Maxi says:
This recipe saved me on the Labor’s Day. I didn’t have any gold potatoes for the mashed potatoes to be made for the party, but I did have a lot of the russet potatoes. So I quickly gathered all the ingredients and baked your potato wedges. Boy oh boy, I had so many compliments. It was incredibly delicious and we actually ran out. My guests loved it so I started making your recipe from then on, doesn’t get old. Thank you!! Keep up the great work!
Olga in the Kitchen says:
Thank you Maxi! Sometimes it feels like people prefer potato wedges over mashed potatoes. I think mashed potatoes are more festive for holidays like Christmas and Easter and wedges are just delicious throughout the year!