Seasoned Potato Wedges – Crispy Oven-Baked Steak Fries

Flavorful oven-baked potatoes that make the perfect side dish for steak, burgers, or chicken.

Growing up, we always had meat and potatoes with every meal. It was a family tradition that I carried on with my own family. One of our favorite ways to enjoy potatoes is by cutting them into wedges or steak fries, seasoning them with a flavorful blend of spices, and baking them in the oven.

These Seasoned Potato Wedges are crispy on the outside, tender on the inside, and packed with flavor. Garlic powder, onion powder, paprika, cayenne pepper, and Parmesan cheese turn ordinary potatoes into something special.

 This recipe is so easy, that my kids will often make these to go with supper.  Sometimes we serve these potatoes alongside steak, hamburgers, or chicken. Other times, we enjoy a big pan of seasoned wedges all by themselves for supper. The seasoning can easily be adjusted to suit your family's taste, making this a versatile and affordable side dish everyone can enjoy.

Ingredients

2 Tbs. olive oil
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. paprika
1/4 tsp. red cayenne pepper (more or less to suit your taste)
2 tsp. black pepper
2 tsp. salt
3 Tbs. Parmesan cheese
9 to 10 medium potatoes, washed peeled and cut into wedges about a half-inch wide. (about 4 pounds)

Directions:

Preheat the oven to 400°F.

In a small bowl, combine the garlic powder, onion powder, paprika, cayenne pepper, black pepper, salt, and Parmesan cheese. Mix well and set aside.

Place the potato wedges in a large mixing bowl. Drizzle the olive oil over the potatoes and toss until they are evenly coated. The oil helps prevent sticking and allows the seasoning to adhere to the potatoes.

Sprinkle some of the seasoning mixture over the potatoes and toss to coat. Continue adding seasoning and tossing until all the wedges are evenly seasoned.

Arrange the potato wedges in a single layer on two jelly-roll pans or large baking sheets. Avoid overcrowding the pans.

Bake for 15 minutes. Carefully turn the potato wedges over and bake for another 15–20 minutes, or until golden brown on the outside and tender inside.

Serve hot and enjoy!

Tips for Best Success:

• Cut the potatoes evenly: Try to keep the wedges approximately the same thickness so they cook at the same rate.
• Dry the potatoes first: After washing, pat them dry before adding the olive oil. This helps them brown better.
• Don't overcrowd the pans: Spread the wedges out in a single layer to encourage browning rather than steaming.
• Turn halfway through baking: This helps both sides become golden brown.
• Adjust the seasoning: If your family enjoys spicy potatoes, add a little extra cayenne pepper. For milder potatoes, reduce or omit it.
• Use freshly grated Parmesan if available: It can provide a lovely flavor, although packaged grated Parmesan works well too.

Variations and Substitutions:

• Leave the skins on: For a more rustic potato wedge, simply scrub the potatoes well and leave the skins intact.
• Add Italian seasoning: A teaspoon of Italian seasoning adds a different flavor.
• Try smoked paprika: Smoked paprika gives the potatoes a slightly smoky taste.
• Make them spicier: Add extra cayenne pepper or a pinch of chili powder.
• Use different potatoes: Russet potatoes work particularly well for crispier wedges, while Yukon Gold potatoes have a creamy interior.
• Skip the Parmesan: If you prefer dairy-free potatoes, simply omit the cheese.
• Use sweet potatoes: Sweet potatoes make a delicious variation, although they may cook a little faster and won't become quite as crispy.

Serving Suggestions:

These Seasoned Potato Wedges are a wonderful addition to many family meals.

Serve them with:

• Grilled or pan-fried steak
• Hamburgers and cheeseburgers
• Oven-baked or fried chicken
• Pork chops
• Meatloaf
• Hot dogs and sandwiches

They are also delicious served on their own for a simple supper. Add ketchup, ranch dressing, or your favorite dipping sauce for extra flavor.

How to Store:

• Refrigerator: Allow the potato wedges to cool completely. Store them in an airtight container in the refrigerator for up to 3–4 days.
• Freezer: You can freeze the cooked wedges in a freezer-safe container for up to 2 months, although their texture may soften after thawing.
• Reheating: For the best texture, reheat the potatoes in a 400°F oven or air fryer until heated through and crispy. Avoid reheating them in the microwave if you want to maintain their crispiness.

Frequently Asked Questions:

What potatoes are best for seasoned potato wedges?
Russet potatoes are an excellent choice because they have a fluffy interior and crisp nicely in the oven. Yukon Gold potatoes also work well and have a creamy texture.

Do I have to peel the potatoes?
No. You can leave the skins on if you prefer. Just scrub the potatoes thoroughly before cutting them into wedges.

How do I make potato wedges crispy in the oven?
Pat the potatoes dry before coating them with oil, spread them in a single layer, and avoid overcrowding the baking pans. Turning them halfway through baking also helps.

Can I prepare the potato wedges ahead of time?
You can wash and cut the potatoes ahead of time. Keep them submerged in cold water in the refrigerator to prevent browning. Drain and thoroughly dry them before seasoning and baking.

Can I make these potato wedges in an air fryer?
Yes! Arrange the seasoned wedges in a single layer in the air fryer basket. Cook at approximately 380°F for 20–25 minutes, turning or shaking halfway through. Cooking time will depend on the thickness of the wedges and your air fryer.

Can I make these potato wedges without cayenne pepper?
Absolutely! Simply omit the cayenne pepper for a milder flavor. The garlic, onion, paprika, and Parmesan still provide plenty of seasoning.