Description
Crispy Parmesan Crusted Potato Wedges are a deliciously golden and flavorful side dish made by coating russet potato wedges with a mixture of Parmesan cheese and aromatic spices, then baking them to crispy perfection. This easy recipe delivers a cheesy, garlicky kick with a beautiful crust, perfect for serving alongside your favorite main courses or as a tasty snack with dipping sauces.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes, scrubbed and cut into wedges
Seasoning and Coating
- 3 tablespoons olive oil
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Garnish and Serving
- 1 tablespoon chopped fresh parsley (optional)
- Ranch or ketchup for dipping (optional)
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Toss Potatoes with Oil: In a large bowl, add the potato wedges and drizzle the olive oil over them. Toss thoroughly to ensure each wedge is evenly coated with oil for optimal crisping.
- Prepare Seasoning Mix: In a small bowl, combine grated Parmesan cheese, garlic powder, paprika, onion powder, salt, and black pepper. Mix well to create an aromatic and flavorful coating.
- Coat Potatoes with Seasoning: Sprinkle the seasoning mix over the oiled potato wedges, then toss again to distribute the cheese and spices evenly over every wedge for maximum flavor and crust.
- Arrange on Baking Sheet: Spread the coated wedges out in a single layer on the prepared baking sheet, placing them skin side down where possible to get a crisp texture on the skin.
- Bake to Crisp Perfection: Place the baking sheet in the oven and bake the wedges for 35 to 40 minutes. Flip the wedges halfway through baking to ensure even browning and a crispy exterior on all sides.
- Garnish and Serve: Once golden and crispy, remove the wedges from the oven and optionally sprinkle with chopped fresh parsley for a fresh touch. Serve hot with ranch, ketchup, or your favorite dipping sauce.
Notes
- For extra crispy wedges, soak the potato wedges in cold water for 30 minutes before baking and dry thoroughly to remove excess starch.
- To add a spicy kick, include a pinch of cayenne pepper in the seasoning mix.
- Using parchment paper helps prevent sticking and makes cleanup easier.
- Russet potatoes are preferred for their starch content, which yields a fluffier inside and crispier outside.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
