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.