Crispy Parmesan Potato Wedges are golden, flavorful, and easy to make with potatoes, Parmesan, garlic, and herbs. Bake them until perfectly crunchy and serve with your favorite dipping sauce.
Crispy on the outside, fluffy in the center, and packed with garlic, herbs, and savory Parmesan, these Parmesan Potato Wedges make an easy side dish or irresistible snack. They require simple ingredients and can be baked until golden and crunchy without deep-frying.
Crispy on the outside, fluffy in the center, and packed with garlic, herbs, and savory Parmesan, these Parmesan Potato Wedges make an easy side dish or irresistible snack. They require simple ingredients and can be baked until golden and crunchy without deep-frying.
Ingredients
- 4 large russet or baking potatoes
- 3 tablespoons olive oil
- ½ cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Optional: ¼ teaspoon chili flakes
Instructions
- Prepare the potatoes: Wash and scrub the potatoes thoroughly. Cut each potato lengthwise into 6–8 evenly sized wedges. For extra crispiness, soak the wedges in cold water for 20–30 minutes, then drain and pat completely dry.
- Heat the oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Season: Place the dry potato wedges in a large bowl. Add olive oil, garlic powder, Italian seasoning, paprika, salt, and black pepper. Toss until every wedge is evenly coated.
- Add Parmesan: Sprinkle the grated Parmesan over the potatoes and gently toss again. Make sure the cheese is distributed well.
- Arrange: Place the wedges on the baking sheet in a single layer, leaving a little space between them. For the best browning, place the wedges with one cut side facing down.
- Bake: Bake for about 35–45 minutes, turning the wedges halfway through. Continue baking until they are golden brown, crispy around the edges, and tender inside.
- Finish: Remove from the oven and sprinkle with fresh parsley. Serve immediately while hot and crispy.
Easy Dipping Sauce
Mix together:
- ½ cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise
- ½ teaspoon garlic powder
- 1 teaspoon lemon juice
- A pinch of salt and black pepper
Serve the warm Parmesan wedges with the creamy garlic dip.
Tips for Extra-Crispy Wedges
- Dry the potatoes thoroughly after soaking; excess moisture prevents crisping.
- Use freshly grated Parmesan because it melts and browns better.
- Avoid overcrowding the baking sheet.
- Cut the wedges approximately the same size so they cook evenly.
- For even more crunch, place the baking sheet in the oven while it preheats, then carefully arrange the potatoes on the hot tray.
Prep Time: 15 minutes
Soaking Time: 20–30 minutes (optional)
Cook Time: 35–45 minutes
Total Time: About 1 hour
Servings: 4