If you are craving a snack or side dish that feels both comforting and gourmet, this Parmesan Baked Potato Wedges Recipe will quickly become your new favorite. Crispy on the outside with a tender, fluffy center, these wedges are generously coated with savory Parmesan cheese and aromatic herbs that take every bite to the next level. Whether you want an easy appetizer or a satisfying side, this recipe balances bold flavors and simple ingredients perfectly, making it a crowd-pleaser every single time.
Ingredients You’ll Need
Gathering a few straightforward ingredients is all it takes to create these irresistible Parmesan Baked Potato Wedges. Each component plays a key role, from adding crispiness and depth of flavor to providing a visually appealing, golden finish. Here’s what you’ll want on hand before you get started.
- 4 large potatoes, scrubbed and cut into wedges: Choose starchy potatoes like Russets for the best fluffy interior.
- 1/4 cup olive oil: This oil helps the wedges crisp up beautifully and adds a subtle richness.
- 1/2 cup grated Parmesan cheese: The star ingredient, Parmesan delivers a nutty, salty kick that clings perfectly to each wedge.
- 1 tsp garlic powder: Garlic powder infuses the wedges with a warm, inviting aroma without overpowering the dish.
- 1 tsp dried rosemary (or preferred herb): Rosemary adds a piney, fragrant note that complements the potatoes and cheese.
- 1 tsp paprika: Paprika brings a smoky touch and vibrant color, making the wedges even more appetizing.
- Salt and pepper, to taste: Essential for enhancing all the flavors and balancing the seasoning.
How to Make Parmesan Baked Potato Wedges Recipe
Step 1: Prepare Your Oven and Baking Sheet
Preheat your oven to 400°F (200°C) so it’s nice and hot for baking. Line a baking sheet with parchment paper or lightly grease it to prevent sticking while ensuring the wedges bake evenly and crisp up perfectly.
Step 2: Mix the Flavorful Coating
In a large bowl, stir together the olive oil, Parmesan cheese, garlic powder, dried rosemary, paprika, salt, and pepper. This blend of ingredients is what transforms simple potato wedges into a flavorful sensation with every bite.
Step 3: Toss the Potato Wedges
Add your cut potato wedges to the bowl and toss them thoroughly until each wedge is evenly coated with the aromatic Parmesan and herb mixture. This step is where the golden crispiness really begins to develop.
Step 4: Arrange the Wedges for Baking
Spread the coated wedges out in a single layer on your prepared baking sheet, making sure they aren’t overlapping. Proper spacing helps them bake evenly and get nice and crispy all over.
Step 5: Bake to Perfection
Bake for 35 to 40 minutes, flipping the wedges halfway through the cook time to ensure an even golden crust. Your kitchen will fill with the enticing scent of roasted potatoes and melted Parmesan as the wedges crisp up beautifully.
Step 6: Cool Slightly and Serve
Once baked to perfection, let the wedges cool for a few minutes. This allows them to firm up a bit so they aren’t too hot to handle and helps maintain their delightful crunch when you dig in.
How to Serve Parmesan Baked Potato Wedges Recipe
Garnishes
Sprinkle a bit of freshly chopped parsley or chives over the warm wedges to add a burst of color and a hint of fresh herbaceousness. A light drizzle of extra Parmesan or a squeeze of lemon juice can also brighten up the flavors beautifully.
Side Dishes
These wedges pair wonderfully with grilled chicken, juicy burgers, or even a fresh green salad to balance the richness. For a cozy meal, serve alongside a bowl of creamy tomato soup or a tangy coleslaw.
Creative Ways to Present
Try serving the Parmesan Baked Potato Wedges Recipe in a rustic wooden bowl or on a platter lined with parchment paper for a casual, inviting look. You can also turn them into loaded wedges by topping with sour cream, crispy bacon bits, and green onions for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To maintain their crunch, avoid sealing them while they are still warm to prevent condensation.
Freezing
You can freeze cooked wedges by arranging them in a single layer on a baking sheet, freezing until firm, then transferring to a freezer-safe bag. They keep best for up to 2 months and can be baked again straight from frozen.
Reheating
Reheat leftovers in an oven or toaster oven at 375°F for 10-15 minutes to revive their crispiness. Avoid microwaving, as it tends to make the wedges soggy and soft.
FAQs
Can I use other types of cheese besides Parmesan?
While Parmesan offers a unique nutty flavor and crisp texture, you could experiment with Pecorino Romano or Asiago for a different twist. Just remember that these cheeses have varying salt levels, so adjust seasoning accordingly.
What type of potatoes work best for these wedges?
Russet potatoes are ideal for their starchy texture, which becomes fluffy inside and crispy outside. Yukon Golds also work well if you prefer a creamier texture with a slightly buttery taste.
Is there a way to make this recipe gluten-free?
Absolutely! This Parmesan Baked Potato Wedges Recipe is naturally gluten-free as long as you ensure your Parmesan cheese and seasonings don’t contain any additives or coatings with gluten.
Can I use fresh herbs instead of dried?
You can swap dried rosemary for fresh, but since fresh herbs are less concentrated, use about three times more by volume. Add them toward the end of baking to preserve their bright flavor and aroma.
How do I achieve extra crispy wedges?
To get them extra crispy, soak the raw potato wedges in cold water for at least 30 minutes before baking to remove excess starch. Dry them thoroughly before tossing with the oil and seasonings to ensure maximum crunchiness.
Final Thoughts
This Parmesan Baked Potato Wedges Recipe is a fantastic way to enjoy a timeless favorite with an elevated, flavorful spin. The blend of crispy texture, cheesy richness, and herb-infused aroma will have you reaching for seconds every time. Give it a try—you might just find your new go-to comfort food that’s perfect for any occasion.
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Parmesan Baked Potato Wedges Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Crispy Parmesan Baked Potato Wedges are an easy and flavorful side dish perfect for any meal. Tossed in olive oil, aromatic herbs, garlic powder, paprika, and plenty of grated Parmesan cheese, these potato wedges bake to a golden, crisp perfection in the oven, making them a savory, satisfying treat that pairs well with your favorite dipping sauces.
Ingredients
Potatoes
- 4 large potatoes, scrubbed and cut into wedges
Seasoning Mix
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried rosemary (or preferred herb)
- 1 tsp paprika
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent the wedges from sticking.
- Prepare Seasoning: In a large bowl, combine olive oil, grated Parmesan cheese, garlic powder, dried rosemary, paprika, salt, and pepper. Stir well to form an even mixture that will coat the wedges thoroughly.
- Coat Potatoes: Add the potato wedges to the bowl and toss them carefully until every wedge is evenly coated with the seasoned olive oil and Parmesan mixture.
- Arrange on Baking Sheet: Spread the coated potato wedges in a single layer on the prepared baking sheet, making sure they don’t overlap to ensure they cook evenly and get crispy.
- Bake: Bake in the preheated oven for 35 to 40 minutes. Flip the wedges halfway through the baking time to brown both sides evenly and achieve maximum crispness.
- Serve: Once golden and crispy, remove the wedges from the oven and let them cool slightly. Serve warm, with your favorite dipping sauce or enjoy them as they are.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before seasoning to remove excess starch, then pat them dry thoroughly.
- You can substitute dried rosemary with other herbs like thyme or oregano according to your preference.
- Use freshly grated Parmesan for the best flavor and texture.
- Adjust salt and pepper to your taste and consider adding a pinch of cayenne pepper for a spicy kick.
- This recipe works well with Yukon Gold or Russet potatoes.
