Parmesan Potato Wedges
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.
- 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)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Wash and scrub potatoes, then cut into even-sized wedges.
- In a large bowl, toss potato wedges with olive oil, garlic powder, paprika, Italian herbs, salt, and pepper.
- Add grated Parmesan and toss again to coat evenly.
- Arrange wedges in a single layer on the prepared baking sheet, skin side down.
- Bake for 35–40 minutes, flipping halfway through, until golden and crispy.
- Remove from oven, sprinkle with extra Parmesan and parsley.
- 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
Find it online: https://thefamilycooking.com/parmesan-potato-wedges-2/
