Baked Parmesan Potato Wedges Recipe

Introduction

Baked Parmesan Potato Wedges are a crispy and flavorful side dish that’s easy to prepare and loved by all. Coated in a blend of garlic, paprika, and freshly grated Parmesan, these wedges make a perfect accompaniment to any meal or a tasty snack on their own.

Ingredients

• 3 pounds russet potatoes
• 2 tablespoons garlic powder
• 1/2 tablespoon sea salt
• 1/2 teaspoon pepper
• 1/4 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/4 cup olive oil
• 1 cup Parmesan cheese (freshly grated)

Instructions

1. Step 1: Rinse the potatoes thoroughly and cut them into small wedges.
2. Step 2: Place the potato wedges in a medium-sized bowl and add the garlic powder, sea salt, pepper, smoked paprika, onion powder, olive oil, and grated Parmesan cheese.
3. Step 3: Toss the potatoes well to ensure each wedge is evenly coated with the seasoning and cheese.
4. Step 4: Spread the wedges in a single, even layer on a baking sheet to allow for even cooking and crisping.
5. Step 5: Bake in a preheated oven at 425°F (220°C) for 40 to 50 minutes, flipping the wedges every 20 minutes to achieve crispiness on all sides.

Tips & Variations

• For extra crispiness, soak the potato wedges in cold water for 30 minutes before baking, then pat dry.
• Try adding fresh herbs like rosemary or thyme for added flavor.
• Use smoked or regular paprika depending on your preference for a smoky or milder taste.
• Swap Parmesan for Pecorino Romano if you want a sharper, tangier flavor.

Storage

Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm in a 400°F (200°C) oven for 10 minutes to restore crispiness. Avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use Yukon Gold or red potatoes, but russet potatoes work best for a crisp exterior and fluffy interior.

How can I make these wedges gluten-free?

This recipe is naturally gluten-free as it uses only potatoes, spices, olive oil, and cheese. Just be sure your Parmesan cheese does not contain any additives with gluten.

Baked Parmesan Potato Wedges Recipe

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★★★★★

4.5 from 64 reviews

Crispy and flavorful Baked Parmesan Potato Wedges are a perfect savory side dish or snack. These wedges are seasoned with garlic, smoked paprika, and parmesan cheese, then baked to golden perfection with crispy edges and tender centers.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potato Wedges

• 3 pounds russet potatoes
• 2 tablespoons garlic powder
• 1/2 tablespoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/4 cup olive oil
• 1 cup freshly grated Parmesan cheese

Instructions

1. Prepare potatoes: Rinse the russet potatoes thoroughly under cold water to remove any dirt. Cut each potato into small wedges to ensure even cooking and a good balance of crispy edges and soft interiors.
2. Season the wedges: Place the potato wedges into a medium-sized mixing bowl. Add garlic powder, sea salt, black pepper, smoked paprika, onion powder, olive oil, and freshly grated Parmesan cheese to the bowl.
3. Toss to coat: Using a large spoon or your hands, toss the potato wedges well to evenly coat them with the seasoning mixture. Make sure every wedge has a good layer of spices and cheese.
4. Arrange on baking sheet: Spread the coated potato wedges in a single, even layer on a baking sheet. This helps them bake evenly and develop crispy edges.
5. Bake the wedges: Preheat your oven to 425°F (220°C). Place the baking sheet in the oven and bake for 40 to 50 minutes. Check and flip the wedges every 20 minutes to ensure all sides become crispy and golden brown.

Notes

• For extra crispiness, soak the cut potato wedges in cold water for 30 minutes before seasoning to remove excess starch, then dry thoroughly.
• Use freshly grated Parmesan for the best flavor and melting quality.
• Flipping the wedges halfway through baking ensures even browning.
• Serve hot for optimum crisp texture.
• Can be paired well with ketchup, ranch dressing, or garlic aioli.

Keywords: Baked potato wedges, Parmesan potato wedges, crispy potato wedges, garlic potato wedges, healthy baked fries