Get ready to discover your new favorite snack or side: Parmesan Baked Potato Wedges. These golden wedges have everything going for them—crunchy edges, creamy insides, and a punch of flavor from nutty Parmesan and savory spices. Whether you want an easy party platter, a comforting addition to family dinners, or something to fulfill those late-night cravings, this dish delivers every single time. Trust me, these aren’t your ordinary oven potatoes!
Ingredients You’ll Need
You only need a handful of simple pantry staples to make the magic happen, but don’t let that fool you—each ingredient in these Parmesan Baked Potato Wedges is picked for maximum impact. Every component brings something essential for taste, texture, or irresistible appeal, so be sure to use the best you can find!
- Russet potatoes: These starchy spuds bake up fluffy inside and crisp outside, making them perfect for wedges.
- Olive oil: Coating the potatoes gives gorgeous golden color and helps every bit of seasoning stick.
- Salt: Essential for bringing out all those natural potato flavors while enhancing the Parmesan crust.
- Black pepper: Adds subtle heat and rounds out the savory flavors.
- Garlic powder: Delivers deep, mellow garlic flavor without burning in the high oven heat.
- Paprika: Offers smoky depth and a hint of color—feel free to swap in smoked or hot paprika if you like warmth.
- Grated Parmesan cheese: The hero of these wedges, melting into a crispy, umami-packed crust as the potatoes bake.
- Fresh parsley (optional): A bright, herby sprinkle at the end makes everything pop and adds a burst of freshness.
- Dipping sauce of choice (optional): Creamy ranch, spicy ketchup, or garlicky aioli—all are fair game for dunking these crispy wedges.
How to Make Parmesan Baked Potato Wedges
Step 1: Prep Your Potatoes
Start by giving those russet potatoes a good scrub and cutting each into even-sized wedges—usually about eight per potato works best. Uniform wedges mean everything bakes evenly and every bite is equally crispy. If you crave ultra-crispiness, soak the wedges in cold water for 30 minutes to remove excess starch, then pat dry thoroughly before seasoning.
Step 2: Toss With Oil and Seasonings
In a large bowl, combine the potato wedges with olive oil, salt, black pepper, garlic powder, and paprika. Use your hands or a big spoon to toss everything so each wedge has a shiny, even layer of fragrant spice coating. This ensures every bite is as flavorful as the last and helps the outside develop that coveted crunch.
Step 3: Add the Parmesan Cheese
Once your wedges are coated in seasoned oil, shower them with grated Parmesan and gently toss again. The cheese clings to the oil and seasoning, promising that cheesy, crispy magic in every single forkful. If you love extra Parmesan, don’t be shy—just make sure every wedge gets some.
Step 4: Arrange and Bake
Line a baking sheet with parchment paper for easy cleanup, then spread the wedges out in a single layer, skin side down. It’s important that no wedges overlap—this guarantees maximum contact with the heat for those gorgeous crisp edges. Bake at 400°F for 35 to 40 minutes, flipping each wedge halfway through for even browning.
Step 5: Finish and Serve
Once the Parmesan Baked Potato Wedges are golden and the edges look deliciously crisp, take them out of the oven. While they’re still hot, sprinkle with chopped fresh parsley for color and a little herby brightness. Serve them up right away with your favorite dipping sauce and watch them disappear!
How to Serve Parmesan Baked Potato Wedges
Garnishes
For that extra layer of visual and flavor flair, garnish your Parmesan Baked Potato Wedges with a generous scatter of freshly chopped parsley. If you’re a true cheese fan, give them another dusting of Parmesan right out of the oven. Cracked black pepper or a pinch of chili flakes also adds a subtle kick and beautiful finishing touch.
Side Dishes
These crispy wedges are so versatile! Serve them alongside grilled chicken, burgers, or steak for an easy dinner upgrade. They’re a natural match for anything barbecued, and also excellent paired with a big green salad or a bowl of hearty chili—vegetarian or meaty, they work with both!
Creative Ways to Present
If you’re hosting a get-together, serve Parmesan Baked Potato Wedges in little cups lined with parchment for easy grabbing—no cutlery required. For a fun twist, create a “wedge bar” with a selection of dips: think spicy sriracha mayo, herbed yogurt, or zesty guacamole. Pile them high on a platter and sprinkle with extra herbs or colorful microgreens for a party-ready presentation.
Make Ahead and Storage
Storing Leftovers
Place any leftover Parmesan Baked Potato Wedges in an airtight container and refrigerate for up to 3 days. The cheese coating helps them keep their character, and they’re easy to reheat for snacking or future meals.
Freezing
To enjoy later, freeze the fully baked and cooled wedges in a single layer on a baking sheet until solid, then transfer to a freezer bag or container. They’ll keep for up to 2 months. This makes them a great make-ahead side for busy nights or last-minute guests.
Reheating
For best results, reheat Parmesan Baked Potato Wedges in a hot oven (about 400°F) for 10 to 12 minutes straight from the fridge, or slightly longer from frozen. This crisps them up beautifully—skip the microwave if you want to keep that irresistible crunch!
FAQs
Can I use a different type Side Dish
Russets work best for the ideal texture, but Yukon Golds also make deliciously creamy wedges. Just avoid waxy potatoes, as they don’t crisp as well.
How do I prevent the wedges from sticking to the pan?
Lining your baking sheet with parchment paper is key. It prevents sticking and helps the wedges brown more evenly—plus, cleanup is a breeze!
Can I make these Parmesan Baked Potato Wedges vegan?
Absolutely! Swap traditional Parmesan for a favorite vegan alternative and ensure your dipping sauces are dairy-free. All the crunch, none of the dairy.
How can I make them spicier?
Add a dash of crushed red pepper flakes to the seasoning mix, or use hot paprika instead of sweet. You can also spice up your dipping sauces for extra heat.
Why soak the potatoes before baking?
Soaking removes excess starch, which is the secret to a crispier wedge. If you have the time, don’t skip this easy (and worthwhile) step!
Final Thoughts
If you’re craving something crispy, flavorful, and endlessly snackable, these Parmesan Baked Potato Wedges are here to deliver. They’re foolproof, crowd-pleasing, and a tasty upgrade to any meal. Give them a try—they’re sure to become your new go-to for every occasion!
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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 crispy side dish that pairs perfectly with your favorite dipping sauce. With a flavorful blend of seasonings and a cheesy topping, these oven-baked potato wedges are sure to be a hit at any meal.
Ingredients
Potato Wedges:
- 4 medium russet potatoes, cut into wedges
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Dipping Sauce:
- dipping sauce of choice (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Toss Potato Wedges: In a large bowl, toss the potato wedges with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Add Parmesan: Add the Parmesan cheese and toss again to coat the wedges well.
- Bake: Arrange the wedges in a single layer on the prepared baking sheet, skin side down. Bake for 35 to 40 minutes, flipping once halfway through, until golden brown and crispy on the edges.
- Serve: Remove from oven, sprinkle with fresh parsley if using, and serve warm with your favorite dipping sauce.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before baking and pat dry thoroughly.
- You can also use smoked paprika or add crushed red pepper for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 340mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
