If there’s one snack that can make anyone’s day a little brighter, it’s Crispy Parmesan Potato Wedges. These golden-baked beauties have everything: a fluffy interior, a shatteringly crisp edge, and an irresistible coating of savory parmesan and fresh herbs. Perfect as a side, appetizer, or midnight craving-buster, this recipe wins hearts wherever it travels!
Why You’ll Love This Recipe
- Crave-worthy Crispiness: Thanks to a two-step baking process and a smart spice blend, these wedges come out perfectly golden and crunchy every single time.
- Just the Right Seasoning: Fragrant thyme, smoked paprika, and parmesan work in harmony for big, bold flavor without a complicated ingredient list.
- No-Fuss, All Flavor: No deep fryer, no mess—just easy prep, pantry-friendly ingredients, and a quick toss in the oven.
- Loved by All Ages: Whether for picky kids or hungry grown-ups, these Crispy Parmesan Potato Wedges disappear in a flash at every gathering.
Ingredients You’ll Need
The beauty of Crispy Parmesan Potato Wedges lies in their simplicity. Each ingredient maximizes taste, color, and texture—proving you don’t need anything fancy to create a spectacular snack or side dish.
- Russet potatoes: These are the gold standard for wedges thanks to their fluffy interior and ability to crisp up beautifully—no peeling required!
- Olive oil: Helps the spices stick and ensures those gorgeous, crispy edges.
- Chopped thyme leaves: A little fresh thyme brings a pop of earthy flavor and color.
- Smoked paprika: Doesn’t overpower, but adds a subtle, warm smokiness that keeps you coming back for more.
- Garlic powder & onion powder: Seasoned but never fussy, these pantry staples provide a savory base note.
- Kosher salt & black pepper: Just the right amount of seasoning to make every bite pop.
- Grated parmesan cheese: The cheese melts slightly onto the hot wedges for a salty, toasty finish.
- Finely chopped Italian parsley: Adds freshness and a vibrant green touch to the final dish.
Variations
One of the best things about homemade Crispy Parmesan Potato Wedges? They’re endlessly adaptable—use what you love, switch up the spices, or tailor them for your dietary needs. You’re the boss in your own kitchen!
- Try Different Potatoes: Yukon golds bring a buttery richness, while red potatoes make for even cuter, snack-sized wedges. Just aim for similar-sized pieces for even cooking.
- Mix Up the Seasonings: Add a pinch of cayenne for spice, swap in rosemary for thyme, or toss in a little grated lemon zest for a bright twist.
- Dairy-Free Version: Skip the parmesan and sprinkle with nutritional yeast for a cheesy, salty flavor minus the dairy.
- Extra Crunch: Coat the wedges with a tiny sprinkle of seasoned breadcrumbs along with the parmesan for a heartier crust.
How to Make Crispy Parmesan Potato Wedges
Step 1: Prep the Potatoes
Start with small or medium russet potatoes—give them a good scrub, then pat dry. Slice each potato in half lengthwise, then cut each half into about four chunky wedges so all the pieces are similar in size. Uniform wedges mean every bite bakes up evenly golden and crisp.
Step 2: Season Generously
In a big mixing bowl, toss the potato wedges with olive oil, the chopped thyme, smoky paprika, garlic powder, onion powder, salt, and pepper. Use your hands or a spatula to make sure every wedge is lovingly coated for maximum flavor in every bite.
Step 3: Arrange & Bake
Line two large sheet pans with parchment (trust me, it helps prevent sticking!). Arrange the seasoned potato wedges cut side down and don’t crowd them—leaving space is key for that signature crunch. Slide into a preheated 425°F oven and roast for 35 to 40 minutes, flipping them after about 25 minutes.
Step 4: Add the Parmesan
As soon as those crispy potatoes emerge from the oven, shower them with grated parmesan and chopped parsley. The heat from the wedges melts the cheese ever so slightly, creating an irresistible crust. Toss gently and serve while piping hot.
Pro Tips for Making Crispy Parmesan Potato Wedges
- Soak for Extra Crunch: Soaking raw wedges in cold water for 20 minutes pulls out excess starch—this little trick takes crispiness to the next level!
- Lay Every Wedge Flat: Placing the potatoes cut-side down on the pan is the secret to that evenly crisp, golden surface.
- Parchment Beats Foil: Parchment paper prevents sticking and guarantees every wedge comes off the tray with its gorgeous, crunchy crust intact.
- Add Cheese at the End: Tossing the potatoes with parmesan right after baking ensures the cheese melts perfectly without burning in the oven.
How to Serve Crispy Parmesan Potato Wedges
Garnishes
I love finishing these wedges with an extra dusting of parmesan, a sprinkle of more chopped parsley, and a few fresh thyme leaves. For a kick, try a pinch of chili flakes or a squeeze of lemon—each garnish brings its own bright layer to your Crispy Parmesan Potato Wedges.
Side Dishes
These potato wedges are a natural fit alongside burgers, roast chicken, or anything hot off the grill. They’re also a fantastic upgrade to weeknight salads and turn homemade wraps or sandwiches into a complete, satisfying meal.
Creative Ways to Present
Serve your Crispy Parmesan Potato Wedges in parchment-lined baskets for a diner vibe, pile them high on a rustic wooden board with dipping sauces, or layer them in individual ramekins for an elevated appetizer platter at parties.However you serve them, they’re guaranteed to draw a crowd.
Make Ahead and Storage
Storing Leftovers
Let any leftover wedges cool completely, then pop them in an airtight container. They’ll keep in the fridge for up to 3 or 4 days—still brilliantly flavorful and just waiting to be revived!
Freezing
To freeze, lay cooled wedges in a single layer on a tray to avoid sticking, freeze until solid, then transfer to a resealable bag. They’ll keep happily in your freezer for up to three months, ready for whenever the craving hits.
Reheating
For perfectly revived wedges, reheat in a hot oven at 350°F for about 20 minutes or in an air fryer at 375°F for 10 minutes. You’ll get that fresh-from-the-oven crisp, every single time!
FAQs
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How do I get my potato wedges ultra crispy every time?
The key is to avoid crowding the pan and to make sure each wedge is placed cut-side down for baking. Soaking the raw wedges in cold water (and drying them really well before seasoning) will also help give you that legendary crunch.
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Can I use another type of potato for Crispy Parmesan Potato Wedges?
Absolutely! Yukon Gold and red potatoes also work well—just keep in mind they produce a slightly different texture and flavor. Be sure to cut them into similar-sized wedges for even baking.
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Is there a way to make these wedges ahead for parties?
Yes! You can slice and soak the potatoes up to a few hours ahead. Store the cut wedges in cold water in the fridge, dry thoroughly before seasoning, and then bake right when you’re ready to serve for the freshest flavor.
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What dipping sauces pair well with Crispy Parmesan Potato Wedges?
I’m a huge fan of classic ketchup, smoky aioli, ranch, or even a zesty sriracha mayo. The golden flavor of these wedges works beautifully with just about any creamy or spicy dip you love!
Final Thoughts
If you try one new side this week, make it these Crispy Parmesan Potato Wedges. They’re effortlessly craveable, endlessly customizable, and I promise—once you taste that golden crunch, you’ll find every excuse to bake up another batch. Give them a try and let your kitchen fill with laughter and that irresistible, cheesy aroma!
Print
Crispy Parmesan Potato Wedges Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Baked Potato Wedges are crispy on the outside, tender on the inside, and loaded with savory flavors. Perfect as a side dish or a snack, these wedges are easy to make and absolutely delicious.
Ingredients
Potato Wedges:
- 4 small or medium Russet potatoes, unpeeled
Seasoning:
- 1/4 cup olive oil
- 2 teaspoons chopped thyme leaves
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup grated parmesan cheese, plus more to taste
- 2 tablespoons finely chopped Italian parsley
Instructions
- Preheat Oven: Preheat the oven to 425°F and line 2 large sheet pans with parchment paper.
- Prepare Potatoes: Wash and scrub the potatoes, then cut each into about 8 wedges of similar size.
- Season Potatoes: In a bowl, toss the potato wedges with olive oil, thyme, paprika, garlic powder, onion powder, salt, and pepper until coated.
- Bake: Transfer the seasoned potatoes to the sheet pans, ensuring they lay flat. Roast for 35-40 minutes, flipping halfway through.
- Finish: Once golden and crispy, toss the wedges with parmesan cheese and parsley. Serve hot.
Notes
- Russet potatoes: Opt for smaller or medium-sized potatoes.
- Parchment paper: Recommended over aluminum foil to prevent sticking.
- For extra crispiness: Soak cut potatoes in cold water for 20 minutes before drying and cooking.
- Storage: Keep leftovers in a sealed container for 3-4 days.
- Freezing: Freeze cooled wedges in a single layer before transferring to a bag for up to 3 months.
- Reheating: Bake frozen wedges at 350°F for 20 minutes or air fry at 375°F for 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
