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
Scale
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.
