Baked Crispy Parmesan Potato Wedges

Baked Crispy Parmesan Potato Wedges are a flavorful and satisfying side dish or snack. These golden wedges are seasoned with garlic, herbs, and Parmesan cheese, then baked to crispy perfection—no deep frying required. They’re perfect for dipping or enjoying on their own.

Why You’ll Love This Recipe

• Crispy on the outside, tender on the inside
• Healthier than fried potato wedges
• Full of savory, cheesy flavor
• Easy to prepare with basic ingredients
• Great for parties, snacks, or as a side dish

Ingredients

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

• russet potatoes
• olive oil
• garlic powder
• onion powder
• Italian seasoning
• salt
• black pepper
• paprika (optional)
• grated Parmesan cheese
• fresh parsley (optional, for garnish)

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
2. Wash and cut the potatoes into wedges: halve each potato lengthwise, then cut each half into 3–4 wedges depending on size.
3. Season the wedges: In a large bowl, toss potato wedges with olive oil, garlic powder, onion powder, Italian seasoning, salt, pepper, and paprika.
4. Add Parmesan: Sprinkle grated Parmesan over the seasoned wedges and toss again to coat evenly.
5. Arrange on baking sheet: Place wedges in a single layer with skin side down, spaced apart to allow crisping.
6. Bake: Bake for 35–40 minutes, flipping halfway through, until golden brown and crispy on the outside.
7. Serve: Remove from oven, sprinkle with fresh parsley if using, and serve warm with your favorite dip.

Servings and Timing

• Servings: 4
• Prep Time: 10–15 minutes
• Cook Time: 35–40 minutes
• Total Time: 50–55 minutes

Variations

• Spicy: Add cayenne pepper or crushed red pepper flakes
• Lemon-herb: Toss with lemon zest and fresh thyme or rosemary before baking
• Extra cheesy: Add shredded mozzarella in the last 5 minutes of baking
• Smoky flavor: Use smoked paprika instead of regular

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days
• Reheat: Reheat in a 375°F (190°C) oven or air fryer for 5–10 minutes until crisp
• Freezing: Not recommended, as texture may suffer after thawing

FAQs

Can I use a different type of potato?

Yes, Yukon Golds or red potatoes work too, but russets give the crispiest texture.

Do I need to soak the potatoes first?

It’s optional, but soaking in cold water for 30 minutes removes excess starch and makes them crispier.

Can I make these in an air fryer?

Yes. Cook in a single layer at 400°F (200°C) for about 20–25 minutes, shaking halfway through.

What’s the best dipping sauce?

Ranch, garlic aioli, ketchup, or spicy mayo all work well.

How do I make them crispier?

Don’t overcrowd the baking sheet and bake wedges skin-side down for the best crisp.

Is fresh Parmesan better than pre-grated?

Yes, freshly grated Parmesan melts better and gives a richer flavor.

Can I prepare them ahead of time?

You can cut and soak the potatoes in advance, then season and bake when ready.

Are these gluten-free?

Yes, all ingredients are naturally gluten-free—just double-check your Parmesan brand.

Can I skip the Parmesan?

Yes, but it adds a great crisp and flavor. Nutritional yeast can be a substitute.

How thick should the wedges be?

About ½ to ¾ inch thick is ideal for even cooking and crispiness.

Conclusion

Baked Crispy Parmesan Potato Wedges are a delicious, wholesome alternative to fried sides. With their cheesy crust and herb-infused flavor, they’re a crowd-pleaser for any occasion—perfect to serve up with dips, burgers, or as a savory snack all on their own.

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