Parmesan Baked Potato Wedges Recipe

If you’re searching for a crave-worthy side dish that’s sure to be a hit at any table, Parmesan Baked Potato Wedges are about to become your new obsession. Imagine crispy, golden potato wedges kissed with nutty Parmesan, fragrant garlic and paprika, all finished with a shower of fresh parsley. They’re the perfect blend of comfort and satisfaction, and ridiculously simple to whip up for a quick weeknight treat or to wow guests at your next gathering. With this recipe, get ready to fall in love with potatoes all over again!

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Ingredients You’ll Need

The beauty of Parmesan Baked Potato Wedges is that you don’t need a mountain of ingredients—just a handful of classics. Each one brings something special, from crispiness to bold flavor or that irresistible cheesy crust. Let’s make every component count.

• Russet potatoes (4 medium, cut into wedges): The high starch content makes these extra crispy on the outside and fluffy inside.
• Olive oil (3 tablespoons): Helps coat the wedges for even roasting and delivers that perfect crunch.
• Garlic powder (½ teaspoon): Adds a punch of savory depth that pairs perfectly with cheese.
• Onion powder (½ teaspoon): For a subtle sweetness and layers of flavor.
• Paprika (½ teaspoon): Brings color and a subtle smoky warmth.
• Salt (1 teaspoon): Enhances all the flavors and ensures perfectly seasoned potatoes.
• Black pepper (½ teaspoon): Offers a gentle, peppery kick to balance the richness.
• Grated Parmesan cheese (½ cup): The star ingredient for that golden, savory crust.
• Chopped fresh parsley (2 tablespoons, for garnish): A fresh and vibrant finish to brighten every bite.
• Optional ranch or marinara for dipping: These sauces are ideal for dunking and add a fun, flavorful twist to every wedge.

How to Make Parmesan Baked Potato Wedges

Step 1: Prep Your Potatoes

Start by giving your russet potatoes a good scrub since we’re leaving the skins on for extra flavor and texture. Cut each potato into even wedges, aiming for about eight wedges per potato. Uniform sizes mean every piece gets perfectly crispy!

Step 2: Soak for Extra Crispiness (Optional)

If you have a little extra time and want ultra-crunchy Parmesan Baked Potato Wedges, soak the wedges in icy cold water for 30 minutes. This step draws out some starch, helping them bake up crispier. After soaking, be sure to pat the wedges completely dry with a clean towel so they roast rather than steam.

Step 3: Season and Toss

In a large bowl, combine your potato wedges with the olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Toss everything together until each wedge is evenly coated and glistening with seasoned oil. Don’t be afraid to get your hands in there—you want all those flavors hugging every piece!

Step 4: Add the Parmesan

Sprinkle the grated Parmesan cheese across your seasoned potato wedges. Gently toss or shake them until that cheesy goodness sticks to every surface. The Parmesan isn’t just for flavor—it forms a glorious golden crust as the potatoes bake.

Step 5: Arrange and Bake

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Spread the wedges in a single layer, cut side down, for optimal browning. Pop them in the oven and roast for 35 to 40 minutes, flipping them once halfway through. They’re done when the edges are deep golden and irresistibly crispy.

Step 6: Garnish and Enjoy

While the Parmesan Baked Potato Wedges are still hot, shower them with fresh chopped parsley. This simple garnish adds color and a pop of freshness to balance the richness of cheese and potato. Now, all that’s left is to dig in—don’t forget those dips!

How to Serve Parmesan Baked Potato Wedges

Garnishes

A final sprinkle of fresh parsley brightens every bite, but you can also add a dusting of extra Parmesan or even a pinch of smoked paprika for an extra pop of flavor. If you’re feeling adventurous, a few chili flakes bring gentle heat that contrasts beautifully with the cheese.

Side Dishes

Parmesan Baked Potato Wedges are incredibly versatile and cozy up to just about any main. Serve them alongside juicy burgers, grilled steak, or crispy chicken tenders. For a lighter meal, pair with a vibrant salad, or let them play the starring role at your next game night snack spread.

Creative Ways to Present

For a playful presentation, pile the wedges in a rustic basket lined with parchment or serve them in tall jars for easy grabbing. If you’re hosting, offer a trio of dips—ranch, marinara, and spicy aioli—to let everyone customize each bite. Stack the wedges teepee-style on a platter for dramatic effect—these Parmesan Baked Potato Wedges deserve to be shown off!

Make Ahead and Storage

Storing Leftovers

Store any leftover Parmesan Baked Potato Wedges in an airtight container in the refrigerator. They’ll keep well for up to 3 days—perfect for snacking or warming up alongside lunch the next day.

Freezing

If you’d like to freeze these for later, place completely cooled wedges in a single layer on a baking sheet and freeze until solid. Then, transfer them to a zip-top bag or airtight container. They’ll stay fresh for up to 2 months without losing their wonderful texture.

Reheating

To bring back the crisp, reheat Parmesan Baked Potato Wedges in a hot oven or toaster oven at 400°F (200°C) for 10–15 minutes, or until warmed through and crisped up. Skip the microwave—it softens the wedges and takes away that irresistible crunch.

FAQs

Can I use a different type Side Dish

Absolutely! While russet potatoes give the crispiest result, Yukon Golds or red potatoes will also work. The texture will be slightly creamier but still delicious.

How do I make these wedges extra spicy?

To kick up the heat, try adding a pinch of cayenne pepper or chili powder to the seasoning mix. You can also toss the finished wedges with a little hot sauce or serve with a spicy dip.

Can I make Parmesan Baked Potato Wedges dairy-free?

Yes! Simply swap the Parmesan for your favorite dairy-free or vegan cheese alternative. You’ll still get that cheesy flavor and a crunchy coating.

Do I need to peel the potatoes?

Not at all—leaving the skins on gives each wedge rustic flavor, extra nutrients, and a crispier exterior. Just be sure to scrub them well before cutting.

What dips go best with these potato wedges?

Classic ranch and marinara are crowd favorites, but spicy sriracha mayo, garlic aioli, or homemade honey mustard all pair beautifully with Parmesan Baked Potato Wedges. Get creative and serve a variety for dipping fun!

Final Thoughts

It’s hard not to smile when you pull a tray of Parmesan Baked Potato Wedges from the oven—the aroma alone is enough to bring everyone to the kitchen. With their addictive crunch, rich cheesy flavor, and endless serving options, you’ll want to keep this recipe in regular rotation. I hope you give these wedges a try and share them with friends and family—they’re always a hit!

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