Seasoned Oven Baked Potato Wedges

Oven baked potato wedges!

I have been making these oven baked potato wedges over and over this summer! Everyone loves a good fry, but I haaaaaaaate frying stuff. Not because I’m healthy and don’t like oil {hello, butter in all my recipes!} but because I hate cleaning up the oil mess! These oven baked potato wedges are the answer! They are amazing, and they are easy to re-heat and serve crispy if you have leftovers. 

Oven baked potato wedges!

I based the coating, seasoning and baking method after my all-time favorite BEST baked fried chicken recipe by Jen at Carlsbad Cravings {and she isn’t kidding when she says it’s the best ya’ll}.

I love how the oven baked potato wedges turned out! They had just the right amount of crunch.

Oven baked potato wedges!

In the recipe, I dot butter over the potatoes before baking them in the oven. If you are trying to cut the calories, you can omit that step and they will bake up fine, BUT they will be slightly dry. The butter helps with the browning but also makes the coating crispy and “fried” tasting instead of dry.

I like butter better than oil for this step because it does brown and crisp up more quickly than oil. Fun chemistry fact: The temperature at which a fat smokes is called the smoke point. Oils tend to have a higher smoke point, so they are great for dishes that need a high temp for a longer period of time.

Oven baked potato wedges!

Butter has a lower smoke point, meaning it smokes {and can burn!} and a much lower temperature. That is why some recipes call for a mix of butter and oil when you want to brown something, but not have the fat burn.

Anyways, these fries are delicious! And the perfect light summer side dish. If you’re wondering…the sauce in the photos is what we Utahan’s call “fry sauce.” It is life changing but just ketchup and mayo mixed together. HA! I like a nice 60:40 ratio of ketchup to mayo. You can kick it up a notch by adding some hot sauce or herbs.  You’re welcome.

Serves 4-6

Seasoned Oven Baked Potato Wedges

15 minPrep Time

45 minCook Time

1 hrTotal Time

Save RecipeSave Recipe


  • 2 pounds potatoes, washed and cut into wedges
  • 1/3 cup olive oil
  • 1/4 cup flour
  • 1/2 cup panko bread crumbs
  • 1/3 cup finely grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon season salt
  • 1 1/2 tablespoons Italian seasoning (or 1/2 tablespoon each oregano, basil, parsley, and rosemary)
  • Pinch cayenne pepper
  • 4 tablespoons butter, cut into small cubes


  1. Preheat oven to 400 degrees F.
  2. Slice potatoes into wedges by cutting the potato in half longways on the most narrow edge. Cut each half into 3-4 wedges by angling your knife slightly towards the center of the potato (mind your hand!).
  3. Toss potato wedges with olive oil, coating each wedge evenly.
  4. Combine flour, panko, parmesan cheese, salt, pepper, season salt, and seasonings. Mix well.
  5. Toss potato wedges with the seasoned breading, coating each wedge equally.
  6. Spread wedges onto a lined cookie sheet, being sure that each wedge has a face down on the sheet.
  7. Dot the butter evenly over the top of the wedges.
  8. Bake for 20 minutes, remove from oven and flip the potato wedges.
  9. Bake an additional 20-25 minutes, until the wedges are soft and golden brown.


• The potato wedges can be made omitting the butter, they will just come out more dry.

• The potato wedges can be reheated in the oven on broil (middle rack) for 5-8 minutes.


Seasoned oven baked potato wedges are the perfect summer side dish! Easy, flavorful and crisp they are sure to be a family favorite.

FTC Disclosure of Material Connection: The way we provide you with awesome free content is through affiliate links and some of the links in the post above may be affiliate links. Regardless, we only recommend products or services we use personally and/or believe will add value to readers. Read more here.

No Comments

Leave a Reply

Rate this recipe: