Get ready to fall head over heels for Parmesan Baked Potato Wedges! This crave-worthy side dish transforms humble potatoes into golden, crispy wedges showered in a heavenly coating of Parmesan and spices. Every bite delivers the perfect balance of fluffy potato inside and savory, crunchy exterior—absolutely irresistible for family dinners, casual get-togethers, or anytime you need a comforting, satisfying treat. If you love classic comfort food with a seriously addictive twist, this recipe will become a go-to in your kitchen.
Ingredients You’ll Need
The beauty of Parmesan Baked Potato Wedges is the way each ingredient brings something unique to the table—richness, aromatic notes, color, or that all-important crunch. The lineup is simple but each item is essential for building layers of flavor and texture in every bite.
- Russet Potatoes: The star of the show, russets get perfectly tender inside and deliciously crisp outside when baked.
- Olive Oil: Helps the seasonings stick and carries all those flavors into every wedge, while ensuring a golden, crispy finish.
- Garlic Powder: Adds savory depth without overpowering the subtle taste of the potatoes.
- Paprika: Offers warm color and a gentle, smoky undertone that makes the wedges extra inviting.
- Italian Seasoning: A fragrant blend of herbs that infuses the potato wedges with Mediterranean flair.
- Salt: Essential for enhancing all the other flavors and making each bite pop.
- Black Pepper: A bit of gentle heat and earthy sharpness rounds out the seasoning mix.
- Grated Parmesan Cheese: The secret weapon—melty, salty, and nutty, it creates that coveted crispy, cheesy crust.
- Fresh Parsley (optional): A final sprinkle of green brings brightness and a burst of freshness.
- Ranch or Marinara Sauce (optional): For dipping, dunking, or drizzling, these sauces add a fun flavor punch.
How to Make Parmesan Baked Potato Wedges
Step 1: Preheat and Prep Your Pan
Before anything else, preheat your oven to 400°F. To guarantee an easy clean-up and prevent sticking, line a large baking sheet with parchment paper or a silicone baking mat. This not only keeps your wedges from sticking but also helps with even browning and crispiness down the road.
Step 2: Cut and Soak the Potatoes
Take your scrubbed russet potatoes and slice each one into even-sized wedges. If you want to go the extra mile for ultra-crispy results, soak your cut wedges in cold water for about 30 minutes—this step helps remove some of the excess starch so the potatoes bake up crispier. Just don’t forget to dry them thoroughly with a clean kitchen towel before baking!
Step 3: Season the Wedges
Transfer your potato wedges to a big mixing bowl. Drizzle them with olive oil, then sprinkle over the garlic powder, paprika, Italian seasoning, salt, and black pepper. Gently toss everything together so that each piece is lovingly coated in the savory goodness—this is where the magic begins!
Step 4: Coat with Parmesan
Sprinkle the grated Parmesan cheese into the bowl with the seasoned potato wedges. Toss again, making sure the cheese clings to all sides of the wedges. This ensures every bite delivers that signature cheesy crust everyone craves in Parmesan Baked Potato Wedges.
Step 5: Arrange and Bake
Lay the wedges out on the prepared baking sheet in a single layer, cut side down for the optimal crunch factor. Pop them in the oven and bake for 35 to 40 minutes, flipping each wedge halfway through to encourage even browning. You’re aiming for golden, crispy edges with a fluffy interior—trust your nose and eyes as much as your timer!
Step 6: Finish and Serve
As soon as your Parmesan Baked Potato Wedges are out of the oven, shower them with chopped fresh parsley if you’re using it. Serve immediately while they’re piping hot and irresistibly crispy, with your favorite dipping sauces on the side for extra flair.
How to Serve Parmesan Baked Potato Wedges
Garnishes
Nothing elevates a tray of fresh potato wedges quite like a shower of bright, chopped parsley or a sprinkle of extra Parmesan right out of the oven. For a restaurant-style finish, try a squeeze of lemon or a pinch of chili flakes—you’ll create a pop of color and a delightful contrast in flavors.
Side Dishes
Parmesan Baked Potato Wedges pair perfectly with main dishes like juicy grilled chicken, classic burgers, or veggie-packed sandwiches. They also shine as a hearty side for soups, fresh salads, or even a big breakfast spread with eggs. The versatility is truly unbeatable!
Creative Ways to Present
For a fun and festive presentation, stack your wedges in a pyramid, set them in a rustic basket lined with parchment, or skewer them appetizer-style with toothpicks for grab-and-go parties. Hosting game night? Serve the wedges with an array of sauces for dunking—think ranch, marinara, or even spicy aioli. Everyone will love customizing their own bites!
Make Ahead and Storage
Storing Leftovers
If you have any Parmesan Baked Potato Wedges left (which is rare!), let them cool to room temperature before transferring to an airtight container. Store them in the fridge for up to three days for easy snacking or a quick side with your next meal.
Freezing
You can freeze these wedges once they’re fully cooled. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to two months, ready to reheat whenever you need a cheesy, crispy fix.
Reheating
For best results, reheat Parmesan Baked Potato Wedges in an oven or toaster oven at 400°F until heated through and edges re-crisped, about 10 minutes. Avoid microwaving if possible, as it can make the wedges a bit soggy—though a quick stint in a hot skillet can revive their crunch in a pinch!
FAQs
Can I use other types of potatoes?
Absolutely! While russet potatoes give the best combination of fluffy interior and crisp exterior, Yukon Golds make a creamier, slightly sweeter wedge. Just adjust the cooking time slightly as needed to ensure they’re baked through and golden-brown.
How do I make these wedges extra crispy?
The secret is soaking the cut wedges in cold water for 30 minutes before baking, then drying thoroughly. Also, spreading them out in a single layer and baking cut side down really helps achieve that perfect crunch in Parmesan Baked Potato Wedges.
Can I make this recipe vegan?
Yes! Simply swap out the Parmesan for a plant-based cheese alternative or nutritional yeast. Check that your chosen substitute is finely grated for the best coating and crunch.
What’s the best dipping sauce to serve with these?
You can’t go wrong with a classic ranch or tangy marinara, but spicy aioli, herbed yogurt dip, or even a smoky BBQ sauce all pair beautifully with the bold flavors of Parmesan Baked Potato Wedges.
Do I need to peel the potatoes first?
No need! Leaving the skins on adds extra texture, fiber, and that rustic, homemade vibe. Just scrub the potatoes well and you’re good to go.
Final Thoughts
If you’re looking for a side dish that combines ultimate comfort, simplicity, and wow-factor, Parmesan Baked Potato Wedges are exactly what you need! Give them a try and watch as they disappear from the table faster than you can make them. I hope they bring as much joy to your kitchen as they do to mine—happy baking!
