Crispy Parmesan Potato Wedges Recipe

Crispy on the outside, fluffy on the inside, and loaded with savory flavor, Baked Potato Wedges are the ultimate comfort food upgrade from fries—perfect for sharing with friends or family, or sneaking fresh off the pan for yourself! Whether served as a side, snack, or centerpiece, this tried-and-true recipe has a way of stealing the show.

Ingredients You’ll Need

You only need a handful of pantry staples to whip up these dreamy Baked Potato Wedges, but don’t be fooled—every ingredient pulls its weight in the flavor department. Let’s take a closer look at how each one helps create those golden, crunchy bites everyone will crave.

• Russet potatoes (4 small or medium, unpeeled): Their fluffy interior and sturdy skin make the perfect base for crispy wedges—try to keep the pieces similar in size for even roasting.
• Olive oil (¼ cup): Delivers richness and helps those savory seasonings cling to every bite, ensuring that irresistible, crunchy finish.
• Fresh thyme (2 teaspoons, chopped): Brings garden-fresh aroma and a subtle earthiness that brightens up every wedge.
• Smoked paprika (¾ teaspoon): Adds a whisper of smokiness and a beautiful golden hue.
• Garlic powder (¾ teaspoon): A must for that classic, craveable potato flavor.
• Onion powder (¼ teaspoon): Enhances the overall savoriness and rounds out the taste.
• Kosher salt (1½ teaspoons): Just the right amount for flavor-packed wedges with every bite seasoned through and through.
• Black pepper (¼ teaspoon): A gentle kick that brings balance and depth.
• Grated parmesan cheese (¼ cup + more to taste): Melts onto hot wedges for an extra layer of savory, cheesy goodness—don’t skip it if you love a flavorful finish!
• Italian parsley (2 tablespoons, finely chopped): Lends freshness, color, and a little burst of herbiness at the very end.

Variations

What’s great about Baked Potato Wedges is their knack for wearing any flavor you throw at them—and adapting to dietary needs or whatever’s in your spice rack! Here are some delicious ways to remix yours and make them truly your own.

• Change Up the Potatoes: Try Yukon Gold or red potatoes if that’s what you have on hand—they’ll be a bit creamier and just as irresistible!
• Spicy Kick: Toss in some cayenne pepper or chili flakes with the seasonings for a batch of wedges with extra zip.
• Cheese Swap: Use pecorino romano or even a dairy-free alternative if you prefer—each tweak brings its own twist to the final flavor.
• Herb Variations: Substitute rosemary or even dill for thyme for a different aromatic punch.

How to Make Baked Potato Wedges

Step 1: Preheat & Prepare Sheet Pans

Start by heating your oven to 425°F. Line two large sheet pans with parchment paper (it’s the secret to releasing those delicious wedges without sticking—much better than foil!). This step sets you up for zero mess and optimal golden crispiness.

Step 2: Slice the Potatoes

Give those russet potatoes a good wash and scrub—no need to peel, their rustic skins add both flavor and crunch! Slice each one in half lengthwise, then cut each half into four evenly sized wedges. Consistency here means every piece will cook evenly and crisp up together.

Step 3: Season Generously

Place all your potato wedges into a large mixing bowl. Drizzle on the olive oil, then add the thyme, smoked paprika, garlic powder, onion powder, salt, and pepper. Give everything a thorough toss, making sure every cut side gets its fair share of the flavorful coating.

Step 4: Arrange & Roast

Spread the seasoned potato wedges on your prepared pans, laying every edge flat and making sure not to crowd the pan—this makes a big difference for that coveted crispy texture! Slide the pans into the oven and let the magic happen for about 35 to 40 minutes, flipping the wedges with a spatula after about 25 minutes so they brown evenly on all sides.

Step 5: Finish & Serve

As soon as the wedges emerge, golden and piping hot, shower them with grated parmesan and a sprinkle of fresh parsley while they’re still on the pan. The cheese will melt right in, and the parsley brings a final flash of freshness. Serve your Baked Potato Wedges warm and watch them disappear in a flash!

How to Serve Baked Potato Wedges

Garnishes

Baked Potato Wedges are made even better with a final touch: a sprinkle of extra parmesan, fresh parsley, or even a pinch of flaky sea salt just before serving. If you’re feeling bold, a drizzle of truffle oil or a dash of smoked paprika takes them over the top!

Side Dishes

These wedges shine alongside almost everything—think juicy grilled chicken, a hearty veggie burger, or even classic barbecue. Pair them with a crisp salad or creamy coleslaw for the ultimate meal that feels both cozy and special.

Creative Ways to Present

Level up your presentation by serving Baked Potato Wedges in a parchment-lined basket, a rustic wooden board, or even in little paper cones for casual gatherings. Pair them with an array of dips—think aioli, sriracha ketchup, or herb-infused sour cream—for DIY snack-board vibes at your next get-together!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftover Baked Potato Wedges (I salute your self-control!), stash them in an airtight container and refrigerate for up to four days. While they won’t be quite as shatteringly crisp on day two, they’ll still be absolutely delicious.

Freezing

Let your wedges cool completely before freezing. Spread them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag or container for up to three months. This method keeps them from clumping together and helps retain their texture.

Reheating

To recapture that original crispness, reheat your Baked Potato Wedges in a 350°F oven for about 20 minutes, or in the air fryer at 375°F for 10 minutes. Skip the microwave—it can make them soggy and sad!

FAQs

Final Thoughts

If you’re craving the ultimate dose of comfort food greatness, give these Baked Potato Wedges a try—they’re as satisfying to whip up as they are to devour. Gather your favorite people (or just yourself!), set out a plateful, and let the dipping and crunching begin. Enjoy every bite!

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