Print

Parmesan Crusted Baked Potato Wedges

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy on the outside, tender inside, these Parmesan crusted potato wedges are a simple, crowd-pleasing side or snack that can be made in under an hour.

Ingredients

Scale
  • 2 pounds russet or Yukon Gold potatoes, scrubbed and cut into wedges
  • 2 tablespoons olive oil
  • 3/4 cup finely grated Parmesan cheese
  • 1 teaspoon garlic powder (or 2 cloves minced fresh garlic)
  • 1 teaspoon smoked paprika (regular paprika works too)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley (optional, for garnish)
  • Lemon wedges, for serving (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
  2. Cut potatoes into evenly sized wedges (about 8 wedges per medium potato). Leave skins on for texture and flavor.
  3. In a large bowl, toss wedges with olive oil, garlic powder, paprika, salt, and pepper until well coated.
  4. Add the grated Parmesan and toss gently so the cheese adheres to the oil-coated wedges. Spread wedges in a single layer on the prepared sheet, cut side down where possible.
  5. Bake for 25–30 minutes, flipping once halfway through, until wedges are deep golden and a knife slips through easily. For extra crispness, broil for 1–2 minutes at the end — watch closely to avoid burning.
  6. Remove from oven, sprinkle with chopped parsley and a pinch more salt if desired. Serve with lemon wedges and your favorite dipping sauce.

Notes

For a spicier twist, try sweet potatoes or add a squeeze of lemon before serving.

Nutrition

Find it online: https://diyprzepisy.com/parmesan-crusted-baked-potato-wedges/

×