The Best Oven-Baked Crispy Parmesan Potato Wedges (Gluten-Free)

Why You’ll Love This Recipe

These oven-baked crispy Parmesan potato wedges are golden on the outside, tender on the inside, and packed with savory flavor. Coated in Parmesan cheese and spices, then roasted to perfection, they’re naturally gluten-free and make a crowd-pleasing side dish or snack. Perfect for dipping or serving alongside your favorite main course, they offer a healthier alternative to deep-fried wedges without sacrificing crunch or taste.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatoesolive oilParmesan cheesegarlic powderonion powderpaprikaItalian seasoningsea saltblack pepperfresh parsley (optional for garnish)

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.

Wash and scrub the potatoes well, then cut them into wedges (about 8 per potato).

Place the wedges in a large mixing bowl and drizzle with olive oil, tossing to coat evenly.

In a small bowl, mix together Parmesan cheese, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.

Sprinkle the cheese and spice mixture over the potato wedges and toss to coat them thoroughly.

Arrange the wedges in a single layer on the prepared baking sheet, skin side down for best crispiness.

Bake for 35-40 minutes, flipping halfway through, until the wedges are golden brown and crispy on the edges.

Garnish with freshly chopped parsley, if desired, and serve hot with your favorite dipping sauce.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesBaking time: 35-40 minutesTotal time: 45-50 minutes

Variations

Add a sprinkle of chili flakes for extra heat.

Swap Parmesan for a dairy-free alternative for a vegan version.

Use smoked paprika for a deeper flavor.

Add a squeeze of lemon juice before serving for a tangy finish.

Top with crumbled bacon for a loaded twist.

storage/reheating

Store leftover wedges in an airtight container in the refrigerator for up to 3 days.To reheat, bake in a 375°F (190°C) oven for 10-15 minutes or until crisp. Avoid microwaving, as it can make them soggy.

FAQs

Are these potato wedges really crispy?

Yes! Baking at a high temperature and arranging the wedges skin-side down helps them crisp up beautifully.

Can I make these ahead of time?

You can prep and season them ahead, but bake just before serving for best texture.

Is this recipe gluten-free?

Yes, all ingredients used are naturally gluten-free. Always check labels to be sure.

Can I use sweet potatoes instead?

Yes, though they may be softer and slightly less crispy.

Can I use pre-shredded Parmesan?

Yes, but freshly grated Parmesan will melt and crisp better.

What’s the best type of potato to use?

Russet potatoes are ideal due to their starchy texture, which results in a crisp exterior.

Do I need to soak the potatoes first?

It’s optional, but soaking in cold water for 30 minutes can help remove excess starch and increase crispiness.

Can I air-fry these instead?

Yes, cook at 400°F (200°C) for 15-20 minutes, shaking halfway through.

Can I add herbs like rosemary or thyme?

Absolutely, fresh or dried herbs can enhance the flavor.

Are these kid-friendly?

Yes, they’re flavorful without being too spicy—great for all ages.

Conclusion

The Best Oven-Baked Crispy Parmesan Potato Wedges are an easy, flavorful, and gluten-free side dish you’ll make again and again. Whether for weeknight dinners, parties, or snack time, these crispy wedges deliver the perfect balance of texture and flavor. Try them once, and they’re sure to become a staple in your kitchen.

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