9 Easy Potato Wedges Recipes for Dinner (Crispy Oven-Baked)

Crispy, golden potato wedges are one of the easiest and most loved sides for dinner. These 9 easy potato wedges recipes all use the same simple method: thick skin-on wedges, a little olive oil and a hot oven. The only thing that changes is the seasoning, so you can pick a flavor to match your meal, from classic and garlic parmesan to spicy, Cajun, barbecue and Italian.

Each recipe is written as its own complete dish with its own ingredients, steps and serving ideas, so you can jump straight to the one you want. Below the recipes you will find the tips that make wedges crispy every time, the best dips, common mistakes, storage advice and answers to common questions.

Why You’ll Love These Potato Wedges Recipes

• They use simple ingredients. Potatoes, olive oil and a few spices from your pantry.
• They are easy. Cut, season and bake, with no deep frying and very little mess.
• They are crispy outside and fluffy inside. The high oven heat and a few small tricks do the work.
• They are budget friendly. A bag of potatoes feeds the family for just a few dollars.
• There is a flavor for everyone. Mild, cheesy, spicy, smoky and herby options.
• They go with almost any dinner. Burgers, chicken, steak, fish, sandwiches and salads.

Which Potato Wedges Should You Make? A Quick Comparison

How to Make Perfect Potato Wedges (The Base Method)

All 9 recipes follow the same base method. Once you know it, you can make any flavor with confidence.

• Choose russet potatoes. Their starchy flesh bakes up fluffy inside with a crisp skin. Pick potatoes of a similar size so the wedges are uniform.
• Scrub, do not peel. The skin gives you flavor, texture and fiber.
• Cut thick wedges lengthwise. Cut each potato in half lengthwise, then cut each half into 3 or 4 wedges. Thick wedges stay soft inside while the outside crisps.
• Soak and dry. Soaking in cold water for 20 minutes removes surface starch, which helps the wedges crisp. Dry them completely with a towel.
• Use enough oil. About 3 tablespoons for 2 pounds of potatoes coats every wedge without making them greasy.
• Bake hot. 425°F (220°C) is the sweet spot. Flip the wedges halfway through.
• Give them space. Use a single layer and a large pan, or two pans, so the wedges roast instead of steam.

Tips for Crispy Potato Wedges Every Time

• Preheat the pan. A hot sheet pan gives the bottoms an instant sear.
• Keep the wedges even. Uneven pieces cook at different speeds, so some burn while others stay hard.
• Season at the right time. Spices and salt go on before baking, but cheese, sticky sauces and fresh herbs go on at the end, so they do not burn.
• Flip carefully. Use a thin metal spatula to release the wedges without tearing the crust.
• Serve right away. Wedges are at their crispiest in the first 10 minutes out of the oven.
• Add a little cornstarch. For extra crunch, toss the dry wedges with 1 tablespoon of cornstarch before the oil.

The 9 Easy Potato Wedges Recipes

Each recipe below serves 4 and is written as its own complete dish.

1. Classic Potato Wedges

Classic potato wedges: crispy outside and fluffy inside.

These classic potato wedges are the one every cook should know. Thick, skin-on wedges are tossed in olive oil, garlic powder and paprika, then baked until the edges are golden and crunchy while the inside stays soft and fluffy. They need only a handful of pantry ingredients, and they go with absolutely everything.

Make this version when you want a simple side for burgers, baked chicken or a sandwich night, or when the kids need something familiar. Once you have the method down, the other eight recipes below are easy variations.

⏱ Prep: 10 min🔥 Cook: 40 min⏳ Total: 50 min🍽 Serves: 4

Classic Wedges Ingredients

• 4 large russet potatoes (about 2 lb / 900 g), scrubbed and cut lengthwise into thick wedges
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and black pepper, to taste

How to Make Classic Wedges

1. Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Cut each scrubbed potato in half lengthwise, then cut each half into 3 or 4 thick wedges, so the pieces are about the same size.
2. Soak the wedges in cold water for 20 minutes if you have time, then drain and pat them completely dry with a clean towel. Dry wedges crisp up, while wet ones steam.
3. Put the dry wedges in a large bowl with the olive oil, garlic powder, paprika, 1 teaspoon of salt and ½ teaspoon of black pepper. Toss with your hands until every wedge is evenly coated.
4. Spread the wedges in a single layer on the baking sheet, skin side down where possible, with a little space between them. Bake for 20 minutes, then flip each wedge and bake for another 15 to 20 minutes, until deep golden and crisp at the edges.
5. Let the wedges rest for 2 minutes on the pan, so they firm up, then serve hot with your favorite dip.

Tip: Preheat the baking sheet in the oven for 5 minutes before adding the wedges. The hot pan starts crisping the bottoms right away.

Serve it with: ketchup, garlic mayo, a juicy burger or baked chicken.

2. Garlic Parmesan Potato Wedges

Garlic parmesan wedges with a golden, cheesy crust.

Garlic parmesan potato wedges are the crowd favorite. The wedges roast until crisp, then get a shower of grated Parmesan and fresh garlic that melts into a salty, savory crust. The smell alone will bring everyone to the kitchen.

They are rich enough to serve as a main for a casual dinner with a salad, and they make a perfect side for steak, chicken or pasta. Stir the garlic in at the end, so it stays sweet and does not burn.

⏱ Prep: 10 min🔥 Cook: 40 min⏳ Total: 50 min🍽 Serves: 4

Garlic Parmesan Wedges Ingredients

• 4 large russet potatoes (about 2 lb / 900 g), scrubbed and cut lengthwise into thick wedges
• 3 tbsp olive oil
• ½ cup (50 g) freshly grated Parmesan cheese
• 3 garlic cloves, minced
• 1 tbsp chopped fresh parsley
• Salt and black pepper, to taste

How to Make Garlic Parmesan Wedges

1. Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Cut each scrubbed potato in half lengthwise, then cut each half into 3 or 4 thick wedges, so the pieces are about the same size.
2. Soak the wedges in cold water for 20 minutes if you have time, then drain and pat them completely dry with a clean towel. Dry wedges crisp up, while wet ones steam.
3. Toss the dry wedges in a large bowl with the olive oil, 1 teaspoon of salt and ½ teaspoon of black pepper until evenly coated.
4. Spread the wedges in a single layer on the baking sheet, skin side down where possible, with a little space between them. Bake for 20 minutes, then flip each wedge and bake for another 15 to 20 minutes, until deep golden and crisp at the edges.
5. After the wedges have baked for 30 minutes, sprinkle them with the minced garlic and half of the Parmesan, then bake for 5 to 8 more minutes, until the cheese is melted and golden.
6. Top with the remaining Parmesan and the parsley, and serve right away while the cheese is still bubbling.

Tip: Grate the Parmesan yourself from a block. Pre-grated cheese has anti-caking agents that keep it from melting into a smooth, crisp crust.

Serve it with: a garlic dip, roast chicken or a simple green salad.

3. Spicy Potato Wedges

Spicy potato wedges with a smoky kick.

If you like your potatoes with a kick, these spicy potato wedges are for you. A mix of cayenne, chili powder and smoked paprika gives the wedges a deep red color, a warm smoky flavor and a little heat that builds with every bite.

Serve them with a cooling dip such as sour cream, ranch or Greek yogurt to balance the spice. They are great for game day, movie night or as a side for grilled meats.

⏱ Prep: 10 min🔥 Cook: 40 min⏳ Total: 50 min🍽 Serves: 4

Spicy Wedges Ingredients

• 4 large russet potatoes (about 2 lb / 900 g), scrubbed and cut lengthwise into thick wedges
• 3 tbsp olive oil
• ½ tsp cayenne pepper
• ½ tsp chili powder
• ½ tsp smoked paprika
• Salt and black pepper, to taste

How to Make Spicy Wedges

1. Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Cut each scrubbed potato in half lengthwise, then cut each half into 3 or 4 thick wedges, so the pieces are about the same size.
2. Soak the wedges in cold water for 20 minutes if you have time, then drain and pat them completely dry with a clean towel. Dry wedges crisp up, while wet ones steam.
3. Mix the cayenne, chili powder, smoked paprika, 1 teaspoon of salt and ½ teaspoon of black pepper in a small bowl. Toss the dry wedges with the olive oil and the spice mix until evenly coated.
4. Spread the wedges in a single layer on the baking sheet, skin side down where possible, with a little space between them. Bake for 20 minutes, then flip each wedge and bake for another 15 to 20 minutes, until deep golden and crisp at the edges.
5. Taste one wedge and sprinkle on a pinch of salt if needed. Serve hot with a cool dip on the side.

Tip: Start with ¼ teaspoon of cayenne if you are cooking for kids or sensitive eaters, and pass hot sauce at the table for everyone else.

Serve it with: sour cream, ranch dip, grilled chicken or burgers.

4. Rosemary Potato Wedges

Rosemary wedges: fragrant, crisp and golden.

Rosemary potato wedges taste like a classic roast dinner without the work. Piney, fragrant rosemary perfumes the potatoes as they bake, and the wedges turn out golden with crackly edges and a creamy middle.

They are the right choice for Sunday dinner, holiday spreads or any meal with roast chicken, lamb or steak. Use fresh rosemary if you can, but dried works too.

⏱ Prep: 10 min🔥 Cook: 40 min⏳ Total: 50 min🍽 Serves: 4

Rosemary Wedges Ingredients

• 4 large russet potatoes (about 2 lb / 900 g), scrubbed and cut lengthwise into thick wedges
• 3 tbsp olive oil
• 2 tsp dried rosemary (or 2 tbsp finely chopped fresh rosemary)
• 2 garlic cloves, left whole and lightly smashed
• Flaky sea salt and black pepper, to taste

How to Make Rosemary Wedges

1. Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Cut each scrubbed potato in half lengthwise, then cut each half into 3 or 4 thick wedges, so the pieces are about the same size.
2. Soak the wedges in cold water for 20 minutes if you have time, then drain and pat them completely dry with a clean towel. Dry wedges crisp up, while wet ones steam.
3. Toss the dry wedges with the olive oil, the rosemary, 1 teaspoon of salt and ½ teaspoon of black pepper until evenly coated. Tuck the smashed garlic cloves among the wedges on the pan.
4. Spread the wedges in a single layer on the baking sheet, skin side down where possible, with a little space between them. Bake for 20 minutes, then flip each wedge and bake for another 15 to 20 minutes, until deep golden and crisp at the edges.
5. Finish with a pinch of flaky salt and a few fresh rosemary sprigs, and serve hot with aioli.

Tip: Chop fresh rosemary very finely. Large needles can feel sharp and woody on the tongue, but tiny pieces melt into the crust.

Serve it with: aioli, roast chicken, lamb chops or steak.

5. Lemon Herb Potato Wedges

Lemon herb wedges with roasted lemon slices.

Lemon herb potato wedges are bright, fresh and a little Mediterranean. Lemon juice and a blend of dried herbs coat the wedges before baking, and roasted lemon slices on the pan add a sweet, tangy flavor that brightens every bite.

They are lovely with fish, chicken and grilled vegetables, and a cool yogurt dip makes them taste even fresher. They are the lightest tasting recipe in the roundup.

⏱ Prep: 10 min🔥 Cook: 40 min⏳ Total: 50 min🍽 Serves: 4

Lemon Herb Wedges Ingredients

• 4 large russet potatoes (about 2 lb / 900 g), scrubbed and cut lengthwise into thick wedges
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice, plus 1 lemon sliced into thin rounds
• 2 tsp mixed dried herbs (such as oregano, thyme and parsley)
• 1 tbsp chopped fresh parsley, for serving
• Salt and black pepper, to taste

How to Make Lemon Herb Wedges

1. Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Cut each scrubbed potato in half lengthwise, then cut each half into 3 or 4 thick wedges, so the pieces are about the same size.
2. Soak the wedges in cold water for 20 minutes if you have time, then drain and pat them completely dry with a clean towel. Dry wedges crisp up, while wet ones steam.
3. Toss the dry wedges with the olive oil, the lemon juice, the mixed herbs, 1 teaspoon of salt and ½ teaspoon of black pepper until evenly coated. Nestle the lemon slices among the wedges on the pan.
4. Spread the wedges in a single layer on the baking sheet, skin side down where possible, with a little space between them. Bake for 20 minutes, then flip each wedge and bake for another 15 to 20 minutes, until deep golden and crisp at the edges.
5. Sprinkle with fresh parsley and serve hot, with a squeeze of the roasted lemon over the top.

Tip: Add the lemon juice with the oil, not after baking. The acid soaks in as the wedges roast, and it will not make them soggy.

Serve it with: a yogurt dip, baked fish, grilled chicken or a Greek salad.

6. Cajun Potato Wedges

Cajun wedges with a bold, smoky spice crust.

Cajun potato wedges are bold, zesty and full of Southern flavor. A single tablespoon of Cajun seasoning gives you a deep, spicy, smoky crust with notes of paprika, garlic, onion and cayenne, so there is no need for a long list of spices.

Pair them with a creamy dip and a fried chicken sandwich, or serve them next to blackened fish or shrimp. A sprinkle of green onions at the end adds a fresh crunch.

⏱ Prep: 10 min🔥 Cook: 40 min⏳ Total: 50 min🍽 Serves: 4

Cajun Wedges Ingredients

• 4 large russet potatoes (about 2 lb / 900 g), scrubbed and cut lengthwise into thick wedges
• 3 tbsp olive oil
• 1 tbsp Cajun seasoning
• 2 green onions, thinly sliced
• Salt and black pepper, to taste

How to Make Cajun Wedges

1. Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Cut each scrubbed potato in half lengthwise, then cut each half into 3 or 4 thick wedges, so the pieces are about the same size.
2. Soak the wedges in cold water for 20 minutes if you have time, then drain and pat them completely dry with a clean towel. Dry wedges crisp up, while wet ones steam.
3. Toss the dry wedges with the olive oil, the Cajun seasoning and ½ teaspoon of black pepper until evenly coated. Taste your seasoning blend first, since some already contain a lot of salt, and add extra salt only if needed.
4. Spread the wedges in a single layer on the baking sheet, skin side down where possible, with a little space between them. Bake for 20 minutes, then flip each wedge and bake for another 15 to 20 minutes, until deep golden and crisp at the edges.
5. Sprinkle with the sliced green onions and serve hot with a creamy dip.

Tip: Cajun seasoning blends vary in salt and heat. Check the label and adjust the salt accordingly, or make your own with paprika, garlic powder, onion powder, cayenne and oregano.

Serve it with: remoulade or ranch dip, blackened shrimp or fried chicken.

7. Barbecue Potato Wedges

Barbecue wedges with a sticky, caramelized glaze.

Barbecue potato wedges have a sticky, sweet, smoky glaze that caramelizes at the edges into the best bites. Smoked paprika adds a campfire note, and a brush of barbecue sauce near the end gives the wedges a glossy finish.

They are made for summer cookouts and game days, and they are a hit with kids. Serve them with extra sauce for dipping.

⏱ Prep: 10 min🔥 Cook: 40 min⏳ Total: 50 min🍽 Serves: 4

BBQ Wedges Ingredients

• 4 large russet potatoes (about 2 lb / 900 g), scrubbed and cut lengthwise into thick wedges
• 3 tbsp olive oil
• ¼ cup (60 ml) barbecue sauce, plus extra for dipping
• 2 tsp smoked paprika
• Chopped chives, for serving
• Salt and black pepper, to taste

How to Make BBQ Wedges

1. Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Cut each scrubbed potato in half lengthwise, then cut each half into 3 or 4 thick wedges, so the pieces are about the same size.
2. Soak the wedges in cold water for 20 minutes if you have time, then drain and pat them completely dry with a clean towel. Dry wedges crisp up, while wet ones steam.
3. Toss the dry wedges with the olive oil, the smoked paprika, 1 teaspoon of salt and ½ teaspoon of black pepper until evenly coated.
4. Spread the wedges in a single layer on the baking sheet, skin side down where possible, with a little space between them. Bake for 20 minutes, then flip each wedge and bake for another 15 to 20 minutes, until deep golden and crisp at the edges.
5. After the wedges have baked for 30 minutes, brush or toss them with the barbecue sauce and bake for 5 to 8 more minutes, until sticky and caramelized at the edges.
6. Sprinkle with chives and serve hot with extra barbecue sauce.

Tip: Add the sauce only at the end. The sugar in barbecue sauce burns easily, so a late glaze keeps the wedges crisp and the sauce sticky instead of scorched.

Serve it with: extra barbecue sauce, pulled pork, grilled chicken or burgers.

8. Paprika Potato Wedges

Paprika wedges with a golden orange crust.

Paprika potato wedges are simple, colorful and full of mild, smoky flavor. A generous coating of paprika turns the wedges a beautiful orange-red as they roast, and a touch of garlic powder rounds out the taste.

This version is gentler than the spicy and Cajun wedges, so it works well for family dinners with mixed tastes. Serve it with a garlic mayo or yogurt dip.

⏱ Prep: 10 min🔥 Cook: 40 min⏳ Total: 50 min🍽 Serves: 4

Paprika Wedges Ingredients

• 4 large russet potatoes (about 2 lb / 900 g), scrubbed and cut lengthwise into thick wedges
• 3 tbsp olive oil
• 1½ tsp paprika (sweet or smoked)
• ½ tsp garlic powder
• Salt and black pepper, to taste

How to Make Paprika Wedges

1. Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Cut each scrubbed potato in half lengthwise, then cut each half into 3 or 4 thick wedges, so the pieces are about the same size.
2. Soak the wedges in cold water for 20 minutes if you have time, then drain and pat them completely dry with a clean towel. Dry wedges crisp up, while wet ones steam.
3. Toss the dry wedges with the olive oil, the paprika, garlic powder, 1 teaspoon of salt and ½ teaspoon of black pepper until evenly coated.
4. Spread the wedges in a single layer on the baking sheet, skin side down where possible, with a little space between them. Bake for 20 minutes, then flip each wedge and bake for another 15 to 20 minutes, until deep golden and crisp at the edges.
5. Garnish with a little chopped parsley if you like, and serve hot with a garlic mayo dip.

Tip: Use smoked paprika for a deeper, barbecue-like flavor, or sweet paprika for a milder, more classic taste.

Serve it with: garlic mayo, roasted chicken or grilled sausages.

9. Italian Potato Wedges

Italian wedges with Parmesan, herbs and warm marinara.

Italian potato wedges bring the flavors of an Italian-American kitchen to a simple potato side. Italian seasoning, a sprinkle of Parmesan and a bowl of warm marinara for dipping turn them into something between fries and pizza.

They are perfect next to pasta, chicken parmesan or a pizza night. Fresh basil leaves at the end make them look and taste fresh.

⏱ Prep: 10 min🔥 Cook: 40 min⏳ Total: 50 min🍽 Serves: 4

Italian Wedges Ingredients

• 4 large russet potatoes (about 2 lb / 900 g), scrubbed and cut lengthwise into thick wedges
• 3 tbsp olive oil
• 1 tbsp Italian seasoning
• 3 tbsp grated Parmesan cheese
• Fresh basil leaves and warm marinara sauce, for serving
• Salt and black pepper, to taste

How to Make Italian Wedges

1. Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Cut each scrubbed potato in half lengthwise, then cut each half into 3 or 4 thick wedges, so the pieces are about the same size.
2. Soak the wedges in cold water for 20 minutes if you have time, then drain and pat them completely dry with a clean towel. Dry wedges crisp up, while wet ones steam.
3. Toss the dry wedges with the olive oil, the Italian seasoning, 1 teaspoon of salt and ½ teaspoon of black pepper until evenly coated.
4. Spread the wedges in a single layer on the baking sheet, skin side down where possible, with a little space between them. Bake for 20 minutes, then flip each wedge and bake for another 15 to 20 minutes, until deep golden and crisp at the edges.
5. After the wedges have baked for 30 minutes, sprinkle them with the Parmesan and bake for 5 more minutes, until the cheese is melted and lightly golden.
6. Top with fresh basil and serve hot with warm marinara for dipping.

Tip: Warm the marinara in a small pot for 3 to 4 minutes while the wedges rest. Warm sauce tastes brighter and keeps the wedges hot as you dip.

Serve it with: marinara sauce, chicken parmesan, pasta or easy pizza dinner ideas.

Best Dips for Potato Wedges

• Ketchup: The classic, and still the favorite for kids.
• Garlic mayo or aioli: Creamy, tangy and great with rosemary and paprika wedges.
• Sour cream and chive: A cool counterpoint to spicy and Cajun wedges.
• Ranch dressing: A universal favorite that goes with almost any flavor.
• Marinara sauce: Warm and savory, ideal with Italian and garlic parmesan wedges.
• Honey mustard: Sweet and tangy, wonderful with classic wedges.
• Sweet chili sauce: A sticky, sweet and mildly spicy option.

Common Potato Wedges Mistakes to Avoid

• Cutting the wedges too thin. They turn into dry, hard chips before the inside is cooked.
• Not drying the potatoes. Water on the surface creates steam, so the wedges turn soft.
• Overcrowding the pan. Wedges that touch steam in each other’s moisture. Use two pans if needed.
• Baking at too low a temperature. Anything under 400°F (200°C) leads to pale, dense wedges.
• Adding cheese or sauce too early. They burn before the potatoes are done.
• Skipping the flip. Without it, the bottoms burn while the tops stay pale.

Air Fryer and Make-Ahead Options

You can make any of these recipes in an air fryer. Toss the wedges with the oil and seasonings, then air fry at 400°F (200°C) for 18 to 22 minutes, shaking the basket halfway. Cook in two batches if your basket is small. To get ahead, cut the potatoes and keep them in a bowl of cold water in the fridge for up to 24 hours, then drain and dry them well before seasoning. You can also parboil the wedges for 5 minutes, dry them completely and bake them later for an even fluffier inside.

Is Baked Potato Wedges Healthy?

Baked wedges are a much lighter alternative to deep-fried fries. A serving of about 5 wedges has roughly 230 calories and 4 grams of fiber, with far less oil. Leaving the skin on adds potassium, vitamin C and fiber. To lighten them even more, use 2 tablespoons of oil, skip the cheese and serve with a yogurt-based dip. Sweet potatoes also work with any of these seasonings, though they bake faster and are softer.

What to Serve With Potato Wedges

Potato wedges are a side dish that works with almost any main course:

• Chicken: Try them with black pepper chicken, creamy garlic chicken or honey mustard chicken.
• Steak: A great partner for a garlic butter steak skillet.
• Coleslaw: A cool, creamy side, such as this easy copycat coleslaw.
• Burgers and sandwiches: The classic pairing.
• Seafood: Pair with honey garlic shrimp and broccoli.
• More dinner ideas: Browse these easy dinner ideas for your weekly menu.

Storing and Reheating Leftovers

Cool the wedges completely and store them in an airtight container in the fridge for up to 4 days. To reheat, spread them on a baking sheet and warm them in a 425°F (220°C) oven for 8 to 10 minutes, or air fry them at 375°F (190°C) for 4 to 5 minutes, until hot and crisp again. Avoid the microwave, which makes the wedges soft. You can also freeze plain baked wedges on a tray, transfer them to a freezer bag and keep them for up to 2 months, then reheat them from frozen in a hot oven.

Cooking for a Crowd

To feed a bigger group, double or triple the recipe and use as many baking sheets as you need, so the wedges are always in a single layer. Rotate the pans between the oven racks halfway through, and swap the top and bottom pans when you flip the wedges. Making two or three different flavors at once is a fun way to serve a party, and you can set out small bowls of dips so guests can mix and match.

Choosing the Right Dip for Each Flavor

The best dip depends on the seasoning. Cool and creamy dips such as sour cream, ranch and yogurt balance spicy, Cajun and paprika wedges. Garlic mayo and aioli suit rosemary and classic wedges, while marinara is made for Italian and garlic parmesan wedges. Barbecue wedges are great with extra barbecue sauce or a ranch drizzle. If you are not sure, put out two dips and let everyone choose.

Frequently Asked Questions

Final Thoughts

With one simple method and nine different seasonings, potato wedges can fit any dinner on your menu. Start with the classic if you are new to baking wedges, then work your way through the garlic parmesan, spicy and barbecue versions as your family picks favorites. Keep the tips in mind, especially drying the potatoes, using high heat and giving the wedges room on the pan, and you will get crispy, golden wedges every time.