Parmesan Potato Wedges

Why You’ll Love This Recipe

These Parmesan potato wedges are crispy on the outside, tender on the inside, and packed with flavor. They require only a handful of ingredients, are baked instead of fried, and are incredibly easy to prepare. Whether served as a party snack, game-day appetizer, or dinner side, they’re always a hit with both kids and adults.

Ingredients

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

• Russet or Yukon Gold potatoes
• Olive oil
• Garlic powder or fresh minced garlic
• Grated Parmesan cheese
• Dried oregano or Italian seasoning
• Paprika (optional, for color and flavor)
• Salt
• Black pepper
• Fresh parsley for garnish (optional)

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 evenly sized wedges.
3. In a large mixing bowl, toss the potato wedges with olive oil, garlic, oregano, paprika (if using), salt, and pepper.
4. Add the grated Parmesan and toss again to coat each wedge evenly.
5. Arrange the wedges in a single layer on the prepared baking sheet, skin side down.
6. Bake for 35–40 minutes, flipping halfway through, until golden brown and crispy.
7. Remove from the oven and sprinkle with more Parmesan and fresh parsley if desired. Serve hot.

Servings and timing

This recipe serves 4 to 6 people. Prep time is about 10 minutes, and baking takes 35 to 40 minutes. Total time: approximately 50 minutes.

Variations

• Use sweet potatoes for a sweeter, nutrient-rich version.
• Add crushed red pepper flakes for a bit of heat.
• Swap Parmesan with Pecorino Romano for a saltier kick.
• Serve with dipping sauces like garlic aioli, ranch, or marinara.
• Make them in an air fryer for even crispier results and shorter cook time.

Storage/Reheating

Store leftover wedges in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 10–15 minutes or in an air fryer to regain crispiness. Avoid microwaving, as it will make them soft.

FAQs

What type of potatoes are best for wedges?

Russet potatoes are ideal because of their starchy texture, but Yukon Gold also works well for a creamier inside.

Do I need to peel the potatoes?

No, the skins help add texture and flavor, and they crisp up beautifully in the oven.

Can I use pre-grated Parmesan cheese?

Yes, but freshly grated Parmesan will melt and brown better, giving a crispier result.

Why aren’t my wedges crispy?

Make sure not to overcrowd the baking sheet, and turn the wedges halfway through baking. Also, ensure the oven is fully preheated.

Can I make these potato wedges in an air fryer?

Yes, cook at 400°F (200°C) for 15–20 minutes, shaking halfway through for even cooking.

How thick should I cut the wedges?

Cut each potato into 6 to 8 wedges, depending on size. Aim for even thickness so they cook uniformly.

Can I make these ahead of time?

You can prep the wedges and season them in advance, but bake them just before serving for best texture.

What dipping sauces go well with Parmesan wedges?

Ranch dressing, garlic aioli, sour cream, spicy ketchup, or marinara all pair well.

Can I make them dairy-free?

Omit the Parmesan or use a plant-based cheese alternative. The seasoning still makes them flavorful.

How long do they need to rest after baking?

Let them sit for 2–3 minutes after baking to firm up slightly before serving.

Conclusion

Parmesan potato wedges are a quick and delicious way to elevate your side dish game. With a crispy exterior, tender interior, and bold cheesy flavor, they’re sure to be a favorite at your table. Serve them fresh out of the oven for maximum impact and enjoy every flavorful bite.

Parmesan Potato Wedges

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Crispy Parmesan potato wedges seasoned with garlic, herbs, and spices, then baked to golden perfection. A cheesy, flavorful side or snack everyone will love.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4–6 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 4 medium russet or Yukon Gold potatoes
• 3 tbsp olive oil
• 1 tsp garlic powder or 2 cloves minced garlic
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano or Italian seasoning
• 1/2 tsp paprika (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped (optional garnish)

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or grease lightly.
2. Scrub potatoes clean and cut into evenly sized wedges (6–8 per potato).
3. Toss wedges in a large bowl with olive oil, garlic, oregano, paprika (if using), salt, and pepper.
4. Add Parmesan cheese and toss again to coat evenly.
5. Arrange wedges in a single layer, skin side down, on the prepared baking sheet.
6. Bake 35–40 minutes, flipping halfway, until golden and crispy.
7. Remove from oven, sprinkle with extra Parmesan and parsley if desired, and serve hot.

Notes

• Don’t overcrowd the pan to ensure crispiness.
• Freshly grated Parmesan gives the best texture and flavor.
• For even crispier results, try making them in an air fryer.

Nutrition

• Serving Size: 1 cup (about 4–5 wedges)
• Calories: 230
• Sugar: 2g
• Sodium: 420mg
• Fat: 11g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 10mg