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Blackened Potato Wedges

Oven Fried Blackened Potato Wedges

Course Appetizer, Side Dish
Cuisine American
Keyword blackened-potato-wedges, fried-potatoes, oven-fried-potato-wedges
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 382kcal
Author Melissa Sperka


  • 6 large large russet potatoes
  • ¼ cup olive oil
  • 1-2 tsp blackened seasoning adjust to taste
  • 1 tsp salt adjust to taste
  • ¼ cup grated Parmesan cheese
  • Suggested dipping sauces: garlic-herb buttermilk dressing, comeback sauce or any of your favorite dipping sauces


  • Preheat the oven to 450°F. Line two baking sheets with aluminum foil. Spray each pan liberally with cooking spray and set aside.
  • Wash the potatoes and remove any blemishes leaving peels intact. Cut each potato in half lengthwise, then cut each half into 3 wedges.
  • Place the wedges into a large mixing bowl tossing with olive oil. Season with 1 teaspoon of blackened seasoning and salt.
  • Toss the potatoes until they're evenly coated then add the grated Parmesan cheese.
  • Place the potato wedges cut side down onto the prepared baking sheets about 1 ½ inches apart. Sprinkle the tops with additional blackened seasoning.
  • Place the baking sheet into the oven and bake for 20 minutes, then increase the heat to 475°F. Turn the wedges over and bake for another 8-10 minutes or until the wedges are tender and crispy.
  • Serve immediately with garlic herb buttermilk dressing, comeback sauce or any of your favorite dipping sauces.


As a rule of thumb, allow one potato or 4-6 wedges per person. If you'd like to lighten up these wedges, spray the potatoes liberally with a cooking spray in place of the olive oil.


Serving: 1serving | Calories: 382kcal | Carbohydrates: 65g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 562mg | Potassium: 1559mg | Fiber: 8g | Sugar: 3g | Vitamin A: 43IU | Vitamin C: 73mg | Calcium: 91mg | Iron: 3mg