Baked Crispy Parmesan Potato Wedges
Golden, oven-baked potato wedges tossed with olive oil, garlic, herbs, and freshly grated Parmesan for shatter-crisp edges and fluffy centers—perfect for dipping or serving alongside burgers, grilled chicken, or salads.
Ingredients
- 4 medium russet potatoes, scrubbed and cut into 1/2–3/4 inch wedges
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese (freshly grated preferred)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
- 1/2 tsp paprika (optional; use smoked for a smoky flavor)
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tbsp chopped fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Cut the scrubbed russet potatoes into 1/2–3/4 inch wedges. For extra crispiness, optionally soak the wedges in cold water for 30 minutes, then drain well.
- Dry the wedges thoroughly with paper towels—removing surface moisture helps them crisp.
- In a large bowl, toss the wedges with olive oil, garlic powder, onion powder, Italian seasoning, salt, pepper, and paprika (if using) until evenly coated.
- Add the grated Parmesan and toss again so the cheese adheres to the seasoned wedges.
- Arrange the wedges skin-side down in a single layer on the prepared baking sheet, leaving space between each piece for air circulation.
- Bake for 20 minutes, then flip the wedges with a sturdy spatula.
- Continue baking for 15–20 minutes more, until the wedges are deep golden brown and crisp on the edges. (If needed, broil 1–2 minutes to finish.)
- Taste and adjust salt while hot. Garnish with chopped parsley if desired and serve immediately with your favorite dip (ketchup, ranch, garlic aioli, or spicy mayo).
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 32gProtein: 6gFat: 11gSaturated Fat: 3gSodium: 350mgFiber: 3gSugar: 2g
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