Description
Crispy Parmesan Potato Wedges are a flavorful and easy-to-make side dish featuring oven-baked russet potato wedges coated with a savory blend of garlic powder, onion powder, smoked paprika, and Parmesan cheese. These wedges come out golden and crispy on the outside while remaining tender on the inside, perfect for serving alongside your favorite mains or as a tasty snack.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes, scrubbed and cut into wedges
Seasonings
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese and Garnish
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Toss Wedges with Oil and Seasonings: In a large bowl, toss the potato wedges with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated to infuse flavor into every wedge.
- Add Parmesan: Sprinkle in the grated Parmesan cheese and toss again so the wedges are well covered with cheesy goodness for a crispy, savory crust.
- Arrange on Baking Sheet: Arrange the seasoned wedges in a single layer on the prepared baking sheet with the cut sides down; this helps create crispier edges during baking.
- Bake the Wedges: Bake for 35–40 minutes, flipping the wedges once halfway through cooking to ensure even browning, until golden and crispy on the outside and tender inside.
- Garnish and Serve: Garnish with chopped fresh parsley if desired for a pop of color and fresh flavor, then serve the wedges hot with your favorite dipping sauces.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before seasoning, then pat dry thoroughly to remove excess starch.
- Serve with ranch, ketchup, or garlic aioli for delicious dipping options.
