Description
Parmesan Baked Potato Wedges are a deliciously crispy and flavorful side dish made with russet potatoes seasoned with garlic, paprika, Italian herbs, and Parmesan cheese. Baked to golden perfection, these wedges offer a perfect combination of crunchy edges and tender interiors, ideal for serving with your favorite dipping sauces like ranch or marinara.
Ingredients
Scale
Potatoes and Seasonings
- 4 large russet potatoes, scrubbed and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Toppings and Garnish
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
- Ranch or marinara sauce for dipping (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and help with even baking.
- Prepare Potato Wedges: In a large mixing bowl, toss the cut potato wedges with olive oil, garlic powder, paprika, Italian seasoning, salt, and black pepper until every wedge is evenly coated with the spices and oil.
- Add Parmesan Cheese: Sprinkle the grated Parmesan cheese over the seasoned potato wedges and toss again thoroughly to ensure the cheese adheres well to the wedges, adding a rich flavor and helping crispiness.
- Arrange on Baking Sheet: Spread the potato wedges out in a single layer on the prepared baking sheet, placing them cut side down for extra crispy edges during baking.
- Bake the Wedges: Bake in the preheated oven for 35 to 40 minutes. Halfway through baking (around 18-20 minutes), flip the wedges to enable even baking and browning on all sides until golden brown and crisp.
- Garnish and Serve: Once baked, remove the wedges from the oven and optionally sprinkle chopped fresh parsley on top. Serve hot with ranch or marinara dipping sauces for an irresistible side dish.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes prior to baking, then dry thoroughly to remove excess moisture.
- Yukon Gold potatoes can be used instead of russet potatoes for a creamier texture.
- Ensure not to overcrowd the baking sheet to allow proper air circulation and crisping.
- Flip wedges halfway through baking to achieve even browning.
