Parmesan Potato Wedges

Why You’ll Love This Recipe

These potato wedges are easy to prepare, require minimal ingredients, and offer that perfect combination of crispy edges and soft, fluffy centers. The Parmesan adds a savory, salty punch, while the herbs and garlic deliver an extra layer of flavor. Best of all, they’re oven-baked—not fried—making them a healthier alternative that doesn’t sacrifice texture or taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatoes, cut into wedges
olive oil
grated Parmesan cheese
garlic powder
paprika
dried Italian herbs (or a mix of oregano, thyme, basil)
salt
black pepper
fresh parsley, chopped (for garnish)
optional: extra Parmesan for serving

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Wash and scrub the potatoes, then cut them into even-sized wedges.
3. In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, Italian herbs, salt, and pepper.
4. Add grated Parmesan and toss again to coat evenly.
5. Arrange the wedges on the prepared baking sheet in a single layer, skin side down for best crisping.
6. Bake for 35–40 minutes, flipping halfway through, until golden brown and crispy.
7. Remove from oven and sprinkle with extra Parmesan and chopped parsley.
8. Serve hot with your favorite dipping sauce.

Servings and timing

This recipe serves 4 and takes about 50 minutes total: 10 minutes prep time and 35–40 minutes baking time.

Variations

• Spicy Wedges: Add a pinch of cayenne pepper or chili flakes for heat.
• Ranch Flavor: Toss wedges in a ranch seasoning blend before baking.
• Cheddar Upgrade: Mix in some shredded cheddar with the Parmesan for extra cheesiness.
• Garlic Lover’s: Add minced fresh garlic for a more intense garlic flavor.
• Sweet Potato Version: Use sweet potatoes instead of russet for a slightly sweeter, nutrient-rich variation.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 375°F (190°C) for 10–15 minutes or until warmed through and crispy. Avoid microwaving, as it may make the wedges soggy.

FAQs

Can I use other types of potatoes?

Yes, Yukon Golds or red potatoes can work, but russets are best for crispy edges and fluffy insides.

Do I need to peel the potatoes?

No, leaving the skin on adds texture and nutrients. Just be sure to scrub them well.

How do I keep the wedges crispy?

Bake them in a single layer with space between each wedge. Don’t overcrowd the pan.

Can I use shredded Parmesan?

Grated Parmesan works best for coating, but finely shredded Parmesan can also be used if that’s what you have.

Can I make these wedges in an air fryer?

Yes, cook at 400°F (200°C) for 20–25 minutes, shaking halfway through for even crisping.

What dipping sauces go well with these?

Try ketchup, ranch dressing, garlic aioli, spicy mayo, or sour cream.

Can I prepare them ahead of time?

You can cut the wedges and season them a few hours in advance. Bake just before serving for best texture.

Why are my wedges not crispy?

Make sure your oven is fully preheated and avoid stacking or crowding the wedges on the pan.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free. Just check your Parmesan and spices to be sure.

Can I add fresh herbs?

Yes, chopped rosemary or thyme can be added before baking for an extra burst of flavor.

Conclusion

Parmesan Potato Wedges are a crispy, cheesy, and utterly delicious twist on a classic side dish. Easy to make and endlessly adaptable, they’re perfect for weeknight dinners, game days, or anytime you’re craving comfort food with a little extra flair. Serve them hot and watch them disappear.

Parmesan Potato Wedges

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Parmesan Potato Wedges are crispy on the outside, fluffy on the inside, and bursting with flavor from Parmesan, herbs, and spices. Baked to golden perfection, they make a perfect snack, appetizer, or side dish everyone will love.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Baked
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 4 large russet potatoes, cut into wedges
• 3 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried Italian herbs (or mix of oregano, thyme, and basil)
• Salt to taste
• Black pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• Extra Parmesan for serving (optional)

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Wash and scrub potatoes, then cut into even-sized wedges.
3. In a large bowl, toss potato wedges with olive oil, garlic powder, paprika, Italian herbs, salt, and pepper.
4. Add grated Parmesan and toss again to coat evenly.
5. Arrange wedges in a single layer on the prepared baking sheet, skin side down.
6. Bake for 35–40 minutes, flipping halfway through, until golden and crispy.
7. Remove from oven, sprinkle with extra Parmesan and parsley.
8. Serve hot with your favorite dipping sauce.

Notes

• Don’t overcrowd the baking sheet—space ensures crispiness.
• Use sweet potatoes for a fun twist on flavor and color.
• Grated Parmesan works best for coating the wedges.
• Air fryer option: Cook at 400°F (200°C) for 20–25 minutes, shaking halfway through.
• Serve with ketchup, ranch, or garlic aioli for dipping.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 280
• Sugar: 2g
• Sodium: 370mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 10mg