Oven-Fresh Seasoned Potato Wedges


These potato wedges are baked in the oven for a family favorite that goes great with hot dogs and burgers.

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins

This restaurant-worthy potato wedges recipe is easy to make in the oven. No frying required!

Oven Fresh Seasoned Potato Wedges with ketchup on a white plate
Holiday Baker

How to Make Potato Wedges In the Oven

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics of making perfect homemade potato wedges:

How to Cut Potato Wedges

Use a sharp knife to cut the potato in half lengthwise. Place the cut side down, then cut it in half lengthwise again to make quarters. Cut each quarter in half again to make eight potato wedges. 

Best Potatoes for Potato Wedges

This recipe calls for russet potatoes because they’re extra starchy, which means they stay fluffy on the inside and crisp up nicely on the outside. Plus, russets are super easy to find at any grocery store.

Potato Wedges Seasoning

These oven-baked potato wedges are seasoned with onion powder, garlic powder, salt, and black pepper. Parmesan cheese adds a little extra flavor. 

How Long to Bake Potato Wedges

In an oven preheated to 425 degrees F, the potato wedges should be perfectly cooked in about 25 minutes. You’ll know they’re ready when they are easily pierced with a fork. 

What to Serve With Potato Wedges

Serve these potato wedges with classic entrees (try our recipe for the Juiciest Hamburgers Ever) and your favorite dipping sauce, such as Homemade Ketchup or Honey Mustard

Oven Fresh Seasoned Potato Wedges

How to Store Potato Wedges

Store your potato wedges in an airtight container for up to five days. Avoid reheating them in the microwave. Opt for the oven, air fryer, or stove instead.  

Can You Freeze Potato Wedges?

Yes! It’s actually quite easier to freeze potato wedges. Simply flash freeze the cooked wedges on a parchment-lined baking sheet. When they’re frozen, transfer them to freezer-safe storage bags labeled with the date. 

Learn more: How to Freeze Potatoes: A Step-by-Step Guide

Allrecipes Community Tips and Praise

“This was quick and easy and so delicious,” raves Jen Trogan-Frost. “I increased the recipe to a serving for 6 and it turned out great.”

“My family ate these all up so fast,” says mariewalker2365. “I added garlic salt and used fine Parmesan cheese. Soooo good! We like our food a bit crispy so I let them stay in the oven for ten minutes longer and they were absolute perfection.”

“These potato wedges are so good,” according to Betty. “A salad on the side goes well with it.”

Editorial contributions by Corey Williams


  • 2 russet potatoes, scrubbed and cut into eighths

  • ¼ cup grated Parmesan cheese

  • 1 tablespoon olive oil

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper


  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Place potatoes, Parmesan cheese, olive oil, onion powder, garlic powder, salt, and pepper into a resealable plastic bag. Seal the bag, then shake until potatoes are evenly coated with seasoning. Spread potatoes on a baking sheet.

  3. Bake in the preheated oven until potatoes are easily pierced with a fork, about 25 minutes.

    Oven Fresh Seasoned Potato Wedges with ketchup on a white plate
    Holiday Baker

Nutrition Facts (per serving)

138 Calories
5g Fat
20g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 138
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 7%
Cholesterol 4mg 1%
Sodium 229mg 10%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 9%
Total Sugars 1g
Protein 4g
Vitamin C 21mg 106%
Calcium 71mg 5%
Iron 1mg 6%
Potassium 469mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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