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These crispy Parmesan potato wedges are simple to make and come out perfectly every time. They’re seasoned with garlic, smoked paprika, and a little parmesan, then baked until perfectly crispy.
This is one of those sides I make when I need something easy that everyone will eat. I usually have potatoes on hand, so this works well for me and pairs with almost anything. They come out crispy on the outside, soft on the inside, taste really good, and disappear fast as soon as they hit the table. Especially when they are still hot right out of the oven.
Potatoes are always a great side dish for all types of main courses, including proteins like this beef kafta recipe, oven-roasted veggies, healthy salads, simple soups, sandwiches like my chicken cutlet sandwich, burgers like my vegan bean burger, and much more.
Recipe Overview
Ingredients Needed
Below are the ingredients I used to make these baked potato wedges. Full measurements are listed further down in the recipe card.
- Oil: I used Olive Oil, but avocado oil will work just fine.
- Seasonings: Garlic Powder, Onion Powder, Smoked Paprika, Salt, and Black Pepper
- Potatoes: I recommend using Russet Potatoes for these potato wedges. They work best.
- Finely grated or shredded parmesan cheese
- Fresh chopped parsley: This is used to garnish at the end, so if you do not have any on hand, just skip it.
Tips From my Kitchen
- Russet potatoes work best for baked and roasted potatoes. You could also use yellow Yukon gold potatoes if that’s what you have handy.
- Use any kind of grated or shredded cheese, such as cheddar, white cheddar, pecorino, pepper jack, etc.
- Cut the potato wedges the same size to ensure even cooking.
- You can spray the parchment paper with oil spray to prevent the potatoes from sticking. Try not to overcrowd the sheet pan.
How To Make Baked Potato Wedges
Preheat oven: First, preheat the oven to 400 degrees Fahrenheit and line two large baking sheets with parchment paper. Set the pans aside while you work on the potatoes and the oven preheats.
- Mix the seasoning: In a small mixing bowl, whisk together the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Set the mixed spices aside.
- Cut the potatoes: Next, rinse and scrub them thoroughly to remove any extra dirt. Pat the excess moisture with a paper towel. Next, place the potatoes on a cutting board and carefully slice them in half lengthwise. Place the cut side down onto the cutting board and cut the potatoes again in half to create quarters. If the potatoes are large, you can cut them again, in half each quarter, to create eight wedges.
- Mix potatoes with seasoning: Place the wedges into a large mixing bowl. Pour the oil mixture over the top and generously rub the oil and spices all over the potatoes to evenly coat them.
- Add potatoes to the baking sheet: Now spread the wedges onto the prepared baking sheet, leaving some space between them. Make sure the potato wedges are in an even layer.
- Add parmesan: Sprinkle the potatoes with ¾ of the parmesan and bake for 30-35 minutes. Flip the potatoes once with a pair of tongs to ensure even browning.
- Garnish and serve: Once the potatoes are done, remove them from the oven. Sprinkle the baked potatoes with the remaining Parmesan cheese on top and garnish with freshly chopped parsley. Season with extra salt and pepper, if needed, and serve warm with your favorite dip. Enjoy!
Common Questions
There are a variety of foods you can pair with potato wedges, such as chicken, beef, seafood, salads, cheese, chicken tenders, and burgers.
If your potato wedges are not getting crispy, then you may need to roast them longer or soak them in water beforehand. Potatoes that have too much starch or moisture will not get crispy.
Place leftovers in a container and store in the fridge for up to five to seven days. You can freeze for up to three months.
Reheat the leftovers in the microwave when ready to eat, or reheat the potatoes in a preheated oven for 10 minutes until crispy.
How to make in an air fryer
- Add the potato seasonings to a bowl- whisk olive oil, garlic powder, onion powder, paprika, salt, and pepper. Set aside.
- Add the potato wedges to a large mixing bowl and pour the oil mixture over them. Toss to combine.
- Lightly spray the air fryer basket with cooking oil.
- Place the potato wedges in a single layer in the air fryer basket.
- Set the temperature to 400 degrees.
- Air fry the potatoes for 10 minutes. Open the basket, shake or toss, and cook for an additional 8 to 10 minutes until potatoes are cooked and crispy on the outside.
What to serve with potato wedges
Potato wedges pair well with proteins such as grilled or sautéed seafood and chicken. Any breaded protein would work so well, like these Crispy Baked Chicken Cutlets or this oven-fried chicken tenders recipe. You may serve your baked potato wedges with dips like ketchup or Homemade ranch dressing.
You may also like
- Vegan Black Bean Burgers
- Big Mac Salad
- Turkish Eggs
- Healthy Turkey Meatballs
- Slow Cooker Pulled Chicken Burger
- Oven-Baked Tilapia
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
Crispy Garlic Parmesan Baked Potato Wedges
Video
Ingredients
- 3 tablespoons Olive Oil, or avocado oil
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Kosher Salt, or to taste
- 1/2 teaspoon Black Pepper, or to taste
- 4 large Russet Potatoes, rinsed
- 1/3 cup Finely grated or shredded parmesan cheese, divided
- 2 tablespoons Fresh chopped parsley
Instructions
- Preheat the oven to 400°F and line 2 large baking sheets with parchment paper; set aside.
- Rinse and scrub the 4 large Russet Potatoes thoroughly to remove any dirt. Pat the excess moisture with a paper towel.
- Next, place the potato on a cutting board and carefully slice it in half lengthwise. Place the cut side down onto the cutting board and cut it again in half to create quarters. If the potatoes are large, then you can cut them again in half each quarter, to create 8 wedges.
- In a small mixing bowl, whisk 3 tablespoons Olive Oil, 1 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder, 1 teaspoon Smoked Paprika, 1/2 teaspoon Kosher Salt, and 1/2 teaspoon Black Pepper set aside.
- Place the wedges into a large mixing bowl. Pour the oil mixture over the top and generously rub all over the potatoes to evenly coat.
- Now spread the wedges onto the prepared baking sheets, making sure you leave some space in between.
- Sprinkle with 3/4 of the 1/3 cup Finely grated or shredded parmesan cheese and bake for 30-35 minutes, flipping once with a tong to ensure even browning.
- Once done, remove from the oven. sprinkle with remaining parmesan cheese on top and garnish with freshly chopped 2 tablespoons Fresh chopped parsley.
- Season with extra salt and pepper, if needed, and serve warm with your favorite dip. Enjoy!
Notes
- Any oil would work. I recommend using either olive oil or avocado oil
- Russet potatoes work best for baked and roasted potatoes. You could also use yellow Yukon gold potatoes if that’s what you have handy.
- Lite or regular Parmesan cheese. Store-bought works just fine, or you can grate your own.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was great! We used nutritional yeast instead of Parmesan for less calories, and it was still great – just needed like half the amount, otherwise it was way too much.
Thanks!
Nice substitute
These were great! I used nutritional yeast instead of cheese, and a little less oil than called for. I loved that you had us mix the oil and spices together first – it’s so much easier that way! Every other recipe I’ve tried has you put them on the potatoes separately, so this opened up my eyes to one less step 🙂
Glad this worked for you!
Delicious!!!! I used Yukon Gold potatoes. This recipe was a big hit at my home. My family loved them. I will be making them more often. So tasty. I didn’t have fresh parsley to I used chopped frozen parsley. It was just as good. You should try this recipe, you won’t be disappointed!
Thanks. Glad this was a hit
Delicious without garlic
I did it a couple of time
Very nice recipe
Thanks
Thanks Grace
It was described as a WW recipe but doesn’t give the points. Please let us know the points
We don’t see any mention of WW?
I’m sorry but how is 438 calories healthy for a side dish??
I calculated 250 for 10 wedges when I made it.
Potatoes in blue are zero measure your oil 1 tsp 1 point and 1 oz of parmesan 4 points for 5 potatoes, 10 points for all , so it looks like 1 potatoe 2 points, use nutritional yeast and then it would be about 1 point per potatoe
11 points per serving
I would really like to know the points as well. If you post the calories, fat, saturated fat , carbohydrates, sugar grams and protein there is a free online calculator that will give it to you.
How many points is 1 serving on WW?
Hi. I am really not sure how to calculate WW points. I will look into this