Crispy Parmesan Potato Wedges
Crispy, flavorful, and easy to make, these baked garlic Parmesan potato wedges are a perfect side dish for any meal. They combine simple pantry ingredients with bold seasoning and a touch of cheese for a comforting, healthy treat that’s lower in fat than traditional fried potatoes.
Equipment
- 1 Large Baking Sheet
- 1 large mixing bowl
- Measuring Spoons (set)
- Sharp chef’s knife
- Optional: wire rack
Ingredients
- 3 to 4 large russet potatoes cut into thick wedges
- 4 tablespoons extra virgin olive oil
- 2 teaspoons kosher salt adjust to taste
- 2 teaspoons garlic powder
- 2 teaspoons Italian herb seasoning
- ½ cup freshly grated Parmesan cheese
- Optional garnish: chopped fresh parsley or cilantro
- Optional dipping sauces: ranch or blue cheese dressing
Instructions
- Prepare the Oven and Baking Surface: Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet with a small amount of olive oil or line it with parchment paper to prevent sticking and promote even cooking.
- Cut and Season the Potatoes: Wash the russet potatoes thoroughly and cut each into uniform wedges, about 1-inch thick, for even roasting. Place the wedges in a spacious mixing bowl. Drizzle the olive oil over the potatoes, then toss well to ensure every piece is evenly coated.
- Mix the Seasonings and Cheese: In a separate small bowl, combine the kosher salt, garlic powder, and Italian seasoning. Sprinkle this seasoning mix over the potatoes, along with the grated Parmesan cheese. Toss gently again so the wedges are fully covered with both the cheese and the herb blend.
- Arrange Potatoes for Baking: Spread the coated potato wedges out in a single layer on the prepared baking sheet, placing them with the skin-side down to maximize crispiness on the skin. Make sure there’s enough space between wedges to allow hot air to circulate.
- Bake Until Golden and Tender: Place the baking sheet in the oven and roast for 25 to 35 minutes. Halfway through cooking, flip the wedges gently to ensure even browning on all sides. The potatoes are done when they’re tender inside (test with a fork) and have developed a golden, crispy exterior.
- Garnish and Serve: Remove the potato wedges from the oven and transfer them to a serving platter. Sprinkle freshly chopped parsley or cilantro over the top for a burst of color and freshness. Serve immediately with your choice of ranch or blue cheese dressing for dipping.
Notes
- For best results, try to cut potato wedges to a consistent size to ensure even cooking.
- Russet potatoes work well due to their starchy texture, which crisps nicely in the oven.
- Adjust the seasoning to your preference — adding a pinch of smoked paprika or cayenne can give a nice spicy twist.
- To make this recipe gluten-free, simply verify that your Parmesan cheese and seasonings are free from additives.
- These wedges are perfect for meal prep — reheat them in the oven or air fryer to maintain crispness.
