Parmesan Baked Potato Wedges Recipe
If you’re ready to elevate your side dish game, Parmesan Baked Potato Wedges are about to become your new obsession. Perfectly crispy on the outside, impossibly fluffy within, and packed with punchy flavors from Parmesan, garlic, and smoky paprika, this recipe transforms humble potatoes into an irresistibly golden treat. Whether you serve them as a hearty snack, a crowd-pleasing appetizer, or the star side of any dinner table, Parmesan Baked Potato Wedges deliver the satisfying crunch and rich flavor everyone craves.
Ingredients You’ll Need
The beauty of Parmesan Baked Potato Wedges lies in simple ingredients that come together for bold results. Each component plays a unique part, so don’t skip a thing—every sprinkle and drizzle counts toward flavor, crunch, and that unmistakable mouthwatering aroma as they bake.
- Russet potatoes: Their starchy flesh becomes deliciously fluffy inside while crisping up perfectly on the exterior.
- Olive oil: Helps the wedges turn golden and crispy while adding a subtle richness.
- Garlic powder: Brings a savory depth that makes these wedges impossibly tasty.
- Paprika: Adds a gentle smokiness and a beautiful warm color.
- Onion powder: Lends a subtle sweetness and savory kick.
- Salt: Essential for bringing out the full potato and cheese flavors.
- Black pepper: For just the right amount of tangy zip in every bite.
- Grated Parmesan cheese: The star of the show, adding a savory crunch and cheesy goodness.
- Fresh parsley (optional): A sprinkle of green for brightness and a fresh finish.
How to Make Parmesan Baked Potato Wedges
Step 1: Prep the Potatoes
Start by washing and scrubbing the russet potatoes—leave the skins on for extra texture and flavor. Slice each potato in half lengthwise, then into wedges, aiming for uniform thickness so they bake evenly. For maximum crunch, try soaking the wedges in cold water for 30 minutes to remove excess starch, then pat them completely dry with a clean towel.
Step 2: Season Generously
In a large bowl, add the wedges and drizzle them with olive oil. Toss the potatoes to coat them, then sprinkle over garlic powder, paprika, onion powder, salt, and pepper. Massage the spices into the wedges with your hands or a spatula to make sure every piece is covered in that flavorful mixture.
Step 3: Get Cheesy with Parmesan Baked Potato Wedges
Sprinkle the grated Parmesan cheese into the bowl and toss everything once more. The cheese should cling to the already-oiled wedges, creating a crispy coating that turns gorgeously golden as they bake. This is the step that really sets Parmesan Baked Potato Wedges apart from the ordinary.
Step 4: Arrange and Bake
Line a baking sheet with parchment paper for easy cleanup and extra crisping power. Arrange the wedges skin-side down in a single layer for even roasting. Slide the tray into a preheated 400°F (200°C) oven and bake for 35 to 40 minutes, flipping halfway through. You’ll know they’re ready when the edges are beautifully browned and crispy.
Step 5: Garnish and Serve
Once your wedges are out of the oven, immediately sprinkle with fresh parsley if you like a pop of color and herbal lift. Serve these beauties piping hot alongside your favorite dips—think ranch, ketchup, or garlic aioli for a restaurant-worthy finish at home.
How to Serve Parmesan Baked Potato Wedges
Garnishes
Fresh chopped parsley brings a lively, herbaceous finish that highlights the savory cheese and spices. For a fancier twist, try a sprinkle of chives or a tiny squeeze of lemon over the hot wedges right before serving. If you really love cheese, an extra dusting of Parmesan while they’re still warm is always a hit.
Side Dishes
Parmesan Baked Potato Wedges pair perfectly with all your classic main courses. Serve them with grilled chicken, burgers, or as a satisfying side for your favorite fish. They also work beautifully alongside lighter salads—think arugula or mixed greens with a tangy vinaigrette for contrast.
Creative Ways to Present
Stack your wedges in a rustic basket lined with parchment for a casual vibe, or arrange them in a spiral on a platter for an eye-catching appetizer. These wedges are also fantastic for party snacking—set up a “dipping bar” with a few sauces so guests can mix and match flavors with every bite.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with extra Parmesan Baked Potato Wedges, let them cool to room temperature before popping them into an airtight container. They’ll keep well in the refrigerator for up to 3 days, staying tasty enough for easy reheating later.
Freezing
For longer storage, arrange cooled wedges in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. This helps prevent sticking and keeps them crispier when reheated. They’ll stay delicious for up to 2 months this way.
Reheating
To bring back that irresistible crunch, reheat Parmesan Baked Potato Wedges in a hot oven or air fryer (400°F for about 8–10 minutes). Avoid the microwave if you want to keep them crispy rather than soft.
FAQs
Can I use a different type Side Dish
Absolutely! While russets are perfect for fluffy insides and crisped edges, Yukon golds will turn out richer and a bit creamier, and red potatoes will roast up beautifully as well. Just try to keep the wedges uniform for even baking.
How do I make them extra crispy?
Soaking the potato wedges in cold water for 30 minutes is an excellent trick for extra crispiness, as it removes surface starch. Be sure to dry them thoroughly before you season and bake!
Is there a way to make Parmesan Baked Potato Wedges vegan?
You can substitute the Parmesan with a good vegan Parmesan cheese or use nutritional yeast for a cheesy flavor. Check that your dips are plant-based as well, and you’ll have a tasty vegan twist on this classic.
Can I cook these in an air fryer?
Yes! Arrange the seasoned and cheese-coated wedges in a single layer in your air fryer basket and cook at 400°F for about 18–22 minutes, shaking halfway through. They’ll turn out extra crispy and delicious.
What dipping sauces pair best?
Parmesan Baked Potato Wedges shine with classic ranch, ketchup, and garlic aioli, but don’t be afraid to serve them with spicy sriracha mayo, creamy blue cheese, or even a smoky barbecue sauce for a change of pace.
Final Thoughts
It’s hard not to fall in love with Parmesan Baked Potato Wedges from the very first bite. Whether you’re making them for a family dinner, sharing at a get-together, or just treating yourself to a cozy snack, this recipe guarantees crispy, cheesy potato perfection every time. Give them a try—you might just discover your new favorite way to potato!
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Parmesan Baked Potato Wedges Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Parmesan Baked Potato Wedges are a delicious and easy side dish that is crispy on the outside and fluffy on the inside. Perfectly seasoned with garlic, paprika, and Parmesan, these wedges are a crowd-pleaser for any meal.
Ingredients
Potato Wedges:
- 4 medium russet potatoes, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches:
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss Potato Wedges: In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, onion powder, salt, and pepper until evenly coated.
- Add Parmesan: Sprinkle in the grated Parmesan and toss again to coat.
- Bake: Arrange the wedges on the baking sheet, bake for 35–40 minutes, flipping halfway through until golden brown and crispy.
- Finish: Remove from the oven, sprinkle with parsley, and serve hot with dipping sauce.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before baking, then dry thoroughly.
- Serve with ranch, ketchup, or garlic aioli for added flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
