Crispy on the outside and tender on the inside, these Parmesan Potato Wedges are a deliciously satisfying side dish for any meal.
Packed with fiber from russet potatoes and healthy fats from olive oil, they’re a lighter alternative to deep-fried fries.
Quick to prepare and oven-baked, they make weeknight dinners or meal prep effortless and flavorful.
Baked Parmesan Potato Wedges
Equipment
- 9×13 inch baking sheet – 1
- Mixing bowl (1)
- Knife – 1
- Cutting board – 1
- Oven mitts – 1 pair
Ingredients
- 4 medium to large russet potatoes about 2 lbs
- 3 tablespoons olive oil divided
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried Italian herbs
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 3 garlic cloves minced
- ¼ cup Parmesan cheese grated
Instructions
- Preheat the Oven: Begin by setting your oven to 425ºF (220ºC) to ensure it reaches the perfect temperature for baking. Preheating is essential for achieving wedges that are crispy on the outside yet soft and tender on the inside. While the oven warms, you can prepare your potatoes and seasoning, saving time and ensuring even cooking.
- Prepare the Potatoes: Wash the russet potatoes thoroughly under cold running water to remove any dirt or debris. Using a sharp knife, carefully cut each potato in half lengthwise, then cut each half into quarters to create eight evenly sized wedges. Uniform wedges are key to consistent cooking, so aim for pieces that are roughly the same thickness.
- Toss with Olive Oil and Seasonings: Place the potato wedges in a large mixing bowl. Drizzle 2 tablespoons of olive oil over the potatoes, then sprinkle with salt, ground black pepper, dried Italian herbs, oregano, and garlic powder. Using your hands or a large spoon, toss the wedges gently but thoroughly, ensuring that each wedge is evenly coated with oil and seasonings. This step infuses flavor and helps the wedges crisp beautifully in the oven.
- Arrange on Baking Sheet: Line a 9×13-inch baking sheet with parchment paper or lightly grease it to prevent sticking. Arrange the seasoned potato wedges on the sheet with the flat side down, leaving space between each wedge. Crowding the pan can cause steaming instead of crisping, so give each wedge enough room to bake evenly.
- First Bake – Crisping Stage: Place the baking sheet in the preheated oven and bake for 20 minutes. After the first 20 minutes, carefully remove the sheet and use a spatula or tongs to flip each wedge over so the other side can brown. Return the sheet to the oven and bake for another 20 minutes. This ensures that all sides of the wedges develop a golden, crisp texture.
- Add Garlic and Parmesan: Once the wedges are lightly golden and nearly cooked through, remove the pan from the oven. Sprinkle the minced garlic evenly over the wedges, then add the remaining 1 tablespoon of olive oil and the grated Parmesan cheese. Gently toss the wedges in the pan to coat them with the garlic, oil, and cheese, making sure the seasoning adheres to every piece without breaking the wedges.
- Final Bake – Flavor Finish: Return the potato wedges to the oven for an additional 5–10 minutes. Watch closely as the garlic lightly browns and the Parmesan melts, creating a savory, golden crust. The wedges should be crisp on the outside but tender and fluffy inside. Remove from the oven once they reach the desired crispness and aroma.
- Serve and Enjoy: Transfer the baked Parmesan potato wedges to a serving platter. Optionally, garnish with fresh herbs such as parsley, chives, or thyme for added color and flavor. Serve immediately while hot and crispy, perfect alongside your favorite main dishes or as a satisfying snack.
Notes
- Use medium to large russet potatoes for the best texture; their high starch content ensures a fluffy interior while crisping nicely on the outside.
- Choose high-quality Parmesan cheese for optimal flavor and melting. Avoid pre-grated powders with anti-caking agents as they can affect the crust formation.
- Cut potatoes into evenly sized wedges to ensure consistent cooking. Uneven pieces may result in some wedges overcooked while others remain underdone.
- For extra crispiness, do not overcrowd the baking sheet. Allowing space between wedges encourages even browning and prevents steaming.
- Toss gently with garlic and Parmesan near the end of baking to preserve the garlic’s bright flavor and avoid burning.
Chef’s Secrets: Achieve Crispy, Flavorful Results
To elevate these baked wedges, begin by preheating the oven fully, as a hot oven promotes golden, crispy edges.
Flipping the wedges halfway through ensures all sides cook evenly, while the timing of adding garlic and Parmesan is crucial; adding them too early can cause burning and bitter notes.
Experiment with fresh herbs like thyme, rosemary, or chives for extra aroma.
Additionally, patting potatoes dry before tossing them in oil helps remove excess moisture, creating a crunchier exterior.
Serving Suggestions: Pairing Ideas For Meals
These Parmesan potato wedges are incredibly versatile.
Serve them as a side to grilled chicken, steak, or fish for a satisfying meal.
They also pair wonderfully with plant-based proteins like roasted chickpeas or tofu for a vegetarian-friendly option.
For a snack, offer a selection of dipping sauces such as garlic aioli, ketchup, or a creamy yogurt herb dip.
Garnishing with freshly chopped parsley or chives not only adds color but a fresh flavor contrast.
Storage Tips: Keep Wedges Fresh Longer
To store leftover wedges, allow them to cool completely before placing them in an airtight container.
Refrigerated, they last for up to 3 days.
Reheat in a preheated oven at 400ºF for 8–10 minutes to restore crispiness; avoid microwaving, which can make them soggy.
For longer storage, wedges can be frozen in a single layer on a baking sheet for 2 hours, then transferred to a freezer-safe bag for up to 2 months.
Reheat directly from frozen in a hot oven until crispy.
Frequently Asked Questions
1. Can I use other potato types?
Yes, Yukon Gold or red potatoes can be used, but russets provide the best fluffy interior and crisp exterior. Adjust baking time slightly if wedges are smaller or larger.
2. Can I make this recipe gluten-free or vegan?
The recipe is naturally gluten-free. For a vegan version, substitute Parmesan with a plant-based cheese alternative that melts well, and ensure olive oil is used as directed.
3. How do I make wedges extra crispy?
Pat potatoes dry before seasoning, leave space between wedges on the sheet pan, and bake at a high temperature (425ºF). Flipping halfway through helps even crisping.
4. Can I prepare these wedges ahead of time?
Yes, you can cut and season potatoes a few hours ahead. Keep them covered in the refrigerator and bake just before serving.
Garlic and Parmesan should be added shortly before baking to maintain flavor and texture.
5. What can I serve with these potato wedges?
They’re perfect alongside grilled meats, roasted vegetables, or sandwiches. They also make a tasty snack with dipping sauces like aioli, ketchup, or spicy mustard, making them suitable for parties or casual meals.
