Why You’ll Love This Recipe
The Best Oven-Baked Crispy Parmesan Potato Wedges are golden, garlicky, and coated in a cheesy crust that delivers crunch in every bite. Easy to make and bursting with flavor, they’re the perfect side dish or snack—crispy on the outside, tender on the inside, and completely irresistible.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
russet potatoes
olive oil
grated Parmesan cheese
garlic powder
paprika
Italian seasoning
salt
black pepper
fresh parsley (optional, for garnish)
directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
Wash the potatoes well and cut them into even wedges.
In a large bowl, toss the potato wedges with olive oil until well coated.
In a separate bowl, mix together Parmesan cheese, garlic powder, paprika, Italian seasoning, salt, and pepper.
Add the seasoning mixture to the potatoes and toss to coat evenly.
Arrange the wedges skin-side down on the prepared baking sheet in a single layer.
Bake for 35–40 minutes, flipping halfway through, until golden and crispy on the edges.
Garnish with chopped fresh parsley before serving, if desired.
Servings and timing
This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Baking time: 35–40 minutes
Total time: 45–50 minutes
Variations
Add cayenne or chili powder for a spicy kick.
Use sweet potatoes for a sweeter, nutrient-rich twist.
Top with shredded cheddar or crumbled bacon for loaded wedges.
Serve with dipping sauces like ranch, aioli, or spicy ketchup.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F oven or air fryer for 5–8 minutes to restore crispiness.
Not ideal for freezing due to texture changes.
FAQs
Can I use a different type of potato?
Yes, Yukon gold or red potatoes also work well.
Do I have to peel the potatoes?
No, the skins add texture and flavor—just scrub them clean.
How do I get them extra crispy?
Bake at high heat, use parchment paper, and avoid overcrowding the pan.
Can I make them in an air fryer?
Yes, cook at 375°F for 15–20 minutes, shaking halfway through.
What’s the best cheese to use?
Freshly grated Parmesan offers the best flavor and crisp finish.
Are they gluten-free?
Yes, all the ingredients are naturally gluten-free.
Can I prepare them ahead of time?
You can cut and season the potatoes ahead, then bake when ready.
What if I don’t have Italian seasoning?
Use a mix of dried oregano, basil, and thyme.
Can I skip the cheese?
Yes, but the Parmesan adds flavor and crunch.
What’s the best dipping sauce?
Garlic aioli, sour cream, ranch, or even marinara work great.
Conclusion
The Best Oven-Baked Crispy Parmesan Potato Wedges are a flavor-packed, easy-to-make side that’s sure to please everyone at the table. With their crispy exterior, cheesy coating, and tender inside, they’re everything you want in a potato dish—simple, satisfying, and deliciously addictive.
Print
The Best Oven-Baked Crispy Parmesan Potato Wedges
- Prep Time: 10 mins
- Cook Time: 35–40 mins
- Total Time: 45–50 mins
- Yield: 4 servings
- Category: Side Dish / Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Oven‑baked potato wedges coated in a crispy Parmesan‑herb crust—perfectly golden, flavorful, and satisfying for a side dish or snack.
Ingredients
- 2 lbs Russet or Yukon Gold potatoes, scrubbed and cut into 8 wedges each
- 3 Tbsp olive oil
- ½ cup grated Parmesan cheese
- 2 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried parsley (or 1 Tbsp fresh, chopped)
- ½ tsp smoked paprika (optional)
- Salt and pepper, to taste
- Lemon wedges, for serving (optional)
Instructions
- Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment paper or lightly grease.
- Pat potato wedges dry with paper towels—removing surface moisture helps crispiness.
- In a large bowl, toss wedges with olive oil, garlic powder, oregano, parsley, smoked paprika (if using), salt, and pepper until evenly coated.
- Arrange wedges in a single layer on the prepared baking sheet, cut‑side down for extra crisp.
- Bake for 25 minutes, then carefully flip wedges. Sprinkle Parmesan evenly over tops.
- Return to oven and bake additional 10–15 minutes or until wedges are golden brown, cheese is crisp, and potatoes are tender inside.
- Remove from oven and let cool 2–3 minutes; they’ll crisp up further.
- Serve warm with lemon wedges and your favorite dipping sauce (ketchup, aioli, or ranch).
- Leftover wedges can be refrigerated in an airtight container up to 3 days—reheat in oven or air fryer for best texture.
Notes
- Soak cut wedges in cold water for 10 minutes before drying to remove excess starch—makes them even crispier.
- Use freshly grated Parmesan for best flavor and texture.
- Swap Parmesan for Pecorino Romano for a sharper, saltier bite.
- Adjust herbs—rosemary or thyme work great too.
- For a lighter version, use cooking spray instead of tossing in full amount of oil.