Baked Potato Wedges with Dipping Sauce

4.81 from 31 votes
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Baked potato wedges are easy to make at home! Just toss the spuds in olive oil so they crisp up nicely in the oven and sprinkle with Parmesan cheese. Serve with a creamy sour cream chive dipping sauce and you got yourself a delicious side dish that pairs perfectly with burgers or sandwiches.

Baked potato wedges with dipping sauce

The perfect side dish, appetizer, or snack

French fries have a magnetic force. Once you have one, there’s no turning back. They’re typically deep-fried and when done correctly are extremely delicious, but certainly, something to limit. I’m going to show you the simplified healthier version so you don’t have to break out the fryer. If you have some russet potatoes and a few common pantry items, crispy, creamy wedges are on the way.

Cut the potatoes into thick slices and season with spices and olive oil. Bake on a wire rack until the centers are tender and the edges are crisp providing the optimal contrast in textures. The hot air circulating around inside the oven allows the elevated wedges to cook evenly. As the spuds roast, let’s whip up a cool and tangy sour cream and chive dipping sauce. Ready?

Slices of russet potatoes drying on a paper towel-lined sheet pan

The best potatoes for baking

There are many types of potatoes for cooking, but the best to use for wedges are russets. The thick brown-skinned and white-fleshed spuds are low in moisture and high in starch content. It’s great for baking, mashing, and frying too. They have what’s known as a “mealy” texture, meaning they are light, fluffy and flaky once cooked. Baking at high temperatures allows the inside of the potato to cook while the skin crisps on the outside.

Use smaller potatoes

Select smaller-sized potatoes that are about 4-inches long and 6 to 7 ounces. This size yields the perfect ratio of flesh-to-skin. Each piece yields generous 1-inch sized wedges, about 8 per potato. The thickness of the skin also prevents the wedges from crumbling apart when baked or breaking in half when picked up to eat. Potatoes that are too wide will have centers with no attached skin and a weak structure.

Before and after photo of mixing seasonings with potato slices

The cutting and drying technique

Cut each whole potato in half lengthwise, then slice the pieces into wedges about 1-inch wide. Soak the potatoes in a bowl of water right after slicing. Before applying any seasonings make sure to dry the potatoes thoroughly with paper towels.

Take it a step further and wick away any remaining moisture by lining them up on a sheet pan and placing it inside the refrigerator for 10 minutes. The dry air circulating inside will evaporate any water molecules on the surface.

Seasoning the potatoes

Toss the slices in olive oil, salt, pepper, garlic powder, and sweet paprika for a healthier yet flavorful wedge. Other ways to kick up the taste is to add onion powder, and dried herbs like basil, oregano, parsley, rosemary, or herbs de Provence which has a hint of lavender. You can also use other types of oils that have a high smoke point like avocado, vegetable, or peanut oil.

Several potato wedges baking on a wire rack

Achieving a crispy texture

To get the crispiest fry possible, bake the potato wedges on a wire rack set on top of a sheet pan. You’ll want to coat the rack with a nonstick cooking spray so they don’t stick. Set the oven to 450ºF (232ºC) so the hot air circulating inside cooks evenly around each wedge. Just make sure to spread them out in a single layer, and don’t let them touch.

After about 30 minutes, flip them over and cook until the outside has a little crunch, and the centers are soft and flaky. For extra crispy potatoes, you can add in a few tablespoons of potato starch to help coat and soak up any extra moisture. I use this technique for my baked sweet potato fries.

freshly chopped parsley and grated parmesan cheese being mixed in a bowl with baked potato wedges

For even more flavor

Toss the hot oven-baked wedges with some freshly minced parsley, shredded Parmesan cheese, and a little more salt and pepper to finish. If you want a bold flavor and smell, add freshly minced garlic to the hot fries, just like they do at some ballparks.

Pair the fries with a tasty dipping sauce

I’m a big fan of sour cream and chive flavor combinations, especially on potatoes. This is a simple dipping sauce with sour cream, milk, and onion powder. Greek yogurt can be used as a healthy substitute for the cream. It has the tanginess factor, added protein, probiotics, and a rich texture. Note that a little more milk may be needed to thin out the consistency of the dip.

Craving a burger to go with these fries?

Serving platter with freshly baked potato wedges and two types of dipping sauces

How to prevent the potato slices from browning

The moment that potatoes are cut, the air quickly begins to oxidize the cell walls. After a few minutes, you might notice that the potatoes begin to turn brown if left on the cutting board. To prevent this, immediately place the cut potato wedges in a bowl of cold water. This technique creates a barrier from the air to keep the flesh white.

Baked Potato Wedges

Baked potato wedges are easy to make at home! Just toss the spuds in olive oil so they crisp up nicely in the oven and sprinkle with Parmesan cheese.
4.81 from 31 votes
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings 4 servings
Course Side
Cuisine American

Ingredients 
 

Potato Wedges

  • 4 small russet potatoes, each about 4-inches long
  • non-stick cooking spray, for wire rack
  • 1 teaspoon paprika, sweet
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt, plus more for sprinkling
  • ½ teaspoon black pepper, plus more for sprinkling
  • ¼ cup olive oil
  • 2 tablespoons chopped parsley
  • ¼ cup Parmesan cheese, freshly grated

Dipping Sauce

  • 1 cup sour cream, light kind
  • ¼ cup milk, or more to thin sauce
  • ½ teaspoon onion powder
  • 2 tablespoons chives, sliced

Instructions 

Potato Wedges

  • Set the oven rack to the center position and preheat to 450°F (232ºC).
  • Scrub and wash the potatoes. Cut them in half lengthwise, and then slice each half into 4 wedges (8 total per potato), about 1-inch wide.
  • Immediately transfer to a large bowl with enough cold water to submerge the potatoes. This helps to prevent browning.
  • In a small bowl mix the paprika, garlic powder, salt, and black pepper.
  • Thoroughly dry each potato wedge with a paper towel. Transfer to a small baking sheet pan lined with a paper towel. Refrigerate uncovered, for 10 minutes to help the potatoes dry out further.
  • Add potatoes to a medium bowl. Add the seasoning mix and olive oil and toss until evenly coated.
  • Line a large sheet pan with foil. Place a wire rack on top of the pan. Spray the rack with nonstick cooking spray. Evenly spread out the potato wedges out so that none are touching.
  • Bake for 30 minutes, then flip each potato wedge over. Bake until cooked through, browned and crisp, about 15 to 20 minutes.
  • Toss the hot wedges in a large bowl with parsley leaves, parmesan cheese, salt, and pepper. Serve immediately.

Dipping Sauce

  • In a small bowl combine sour cream, milk, onion powder, and chives. Add more milk if needed to thin out the consistency. Add salt if desired. Serve with warm oven fries.

Notes

  • Potato Size: 6 to 7 ounces (170 to 198g) each.
  • The fries can be refrigerated for up to 3 days.
  • Reheating: Place the wedges in a single layer on a foil-lined sheet pan. Bake at 375ºF (191ºC) until the fries are hot and crispy, about 10 to 20 minutes. For extra crispy fries, they can be broiled, but keep a close eye as they can burn quickly.

Nutrition Facts

Serves: 4 servings
Calories 403kcal (20%)Carbohydrates 34g (11%)Protein 8g (16%)Fat 27g (42%)Saturated Fat 10g (50%)Cholesterol 36mg (12%)Sodium 453mg (19%)Potassium 822mg (23%)Fiber 2g (8%)Sugar 4g (4%)Vitamin A 743IU (15%)Vitamin C 11mg (13%)Calcium 177mg (18%)Iron 2mg (11%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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15 Comments Leave a comment or review

  1. Ryan says

    I used to work at a restaurant where we had hand cut fries and we’d soak them overnight in water and a little white vinegar. I’ve soaked potatoes in just water for a few hours and it also works well. Drain and dry with paper towels. It works really well for making them crispy!

  2. Wendi Farrington says

    I get crispy by baking in a metal roasting pan after the oil toss… @500 for 15 mins, turn and 15 min more. Up it a notch here and pour in 1 can of chicken broth sprinkle with chopped garlic, go 15min more… Yum (best w/Yukon gold)

  3. Ed says

    Jessica just about everything I tried of yours is the best. Have sent your name to my sister in law and she loves all of your receipts. you are 1 great cook.

  4. Suzanne says

    Oh wow…….these are soooo yummy ! I made them for a few friends we had over and I received raving compliments. One guy doesn’t even like potatoes (I didn’t know that), and he was the first to say how incredibly good they were. I did use fresh garlic instead of the powder. I put dill, fresh horseradish and parmesan cheese into sour cream for dipping.

  5. STELLA BOWMAN says

    Oh Jessica, you are my go to. I bake these exactly as written, Really good!
    I would like to adapt this to my Breville Toaster oven/Air Fryer.
    Using the Air Fryer. Suggestions please.

  6. k k says

    I used 4 big russets & doubled the recipe. I like the texture. The rub is bland. I didn’t make the dip.

  7. Beverly B. says

    Hi Jessica, I go to your website many times to learn more about the science of a particular dish I am cooking. I’ve found there seems to be 2 schools of thought about the temperature of the water when soaking potatoes before baking. Some insist that hot water is best, while others say cold water is best for soaking. Please clear this up for me. Should I soak my potatoes in hot or cold water before baking to remove starches? Thanks for guiding me in my cooking endeavors! From a huge fan!!!!!

    • Jessica Gavin says

      Hi Beverly- If the potatoes are raw, I would soak them in cold water to remove the starches. The only time I use hot water to rinse the starches is for cooked pieces of potato after boiling to make mashed potatoes. That’s because I don’t want the hot potatoes to cool down, but I want to rinse away the starches so the dish is not gummy.

  8. sophie says

    wow i tried this recipe on my final practical exams for my diploma in food production course and my Examiners loved my potato wedges . thank you guys for your awesome comments it really helped me