We’ve all had potato wedges before. But… have you ever had Sassy Potato Wedges?! They’re roaring with spice and everything nice. They’re crispy on the outside but don’t let that fool you, because they’re perfectly potato-y and fluffy on the inside. You can’t help but adore them! Sassy Potato Wedges are the spunkiest spuds there are, so don’t be afraid of their boldness… that’s what makes them delicious!


  • 5 large russet potatoes, washed and dried, cut into wedges
  • 1/3 cup vegetable oil
  • 5 cloves garlic, minced
  • 1 cup parmesan cheese, grated
  • 1 tablespoon cornstarch
  • 2 teaspoons black pepper
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/4 cup cilantro, minced, plus more, to taste, for garnish


Step 1 –Preheat the oven to 400 degrees F.

Step 2 –Line two or three baking sheets with parchment paper.

Step 3 –In a large mixing bowl, add the potato wedges, the vegetable oil, and the garlic and stir to combine.

Step 4 –Add the parmesan, the cornstarch, the black pepper, the salt, the onion powder, the paprika, the chili powder, and 1/4 cup of the cilantro to the potato wedges and stir to combine.

Step 5 –Evenly spread out the seasoned potato wedges onto the prepared baking sheets.

Step 6 –Bake the potato wedges for 15 minutes.

Step 7 –Keeping the potato wedges in the oven, decrease the temperature to 375 degrees F.

Step 8 –Bake the potato wedges until they are crispy and golden-brown, about 40 minutes.

Step 9 –Serve the potato wedges garnished with the extra cilantro.

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