If you’re on the hunt for the ultimate crowd-pleasing side dish, look no further than these Crispy Parmesan Crusted Potato Wedges. Every bite delivers that irresistible crunch, a touch of cheesy goodness, and a pop of warm, savory spice, making them a guaranteed hit whether you’re hosting a game night or just jazzing up a weeknight dinner. With minimal effort and pantry-friendly ingredients, you’ll find yourself coming back to this recipe again and again. Trust me, these wedges are pure comfort—and once you try them, you’ll never want plain potatoes again!
Ingredients You’ll Need
The beauty of these wedges is in their simplicity. Each ingredient brings its own unique flavor and helps create that signature crispy texture and golden color. Here’s what you’ll need to make a platter of perfect Crispy Parmesan Crusted Potato Wedges:
- Russet Potatoes: Their fluffy interiors and sturdy skin make them perfect for baking up crisp on the outside and tender within.
- Olive Oil: Adds a rich flavor and helps get those crisp edges just right.
- Garlic Powder: A pantry staple that adds a deep, savory note without overpowering the potatoes.
- Onion Powder: Balances out the garlic and deepens the overall flavor profile.
- Paprika: Provides a gentle warmth and that beautiful golden color we all love.
- Salt: Brings every other flavor into focus for a perfectly seasoned wedge.
- Black Pepper: For a little kick and aromatic finish.
- Grated Parmesan Cheese: Key to the crispy, deeply savory crust—freshly grated gives the best texture!
- Chopped Fresh Parsley (optional): A sprinkle at the end brings brightness and a pop of color.
- Ranch or Sour Cream (optional): Because a good dip takes these wedges completely over the top.
How to Make Crispy Parmesan Crusted Potato Wedges
Step 1: Prep the Potatoes
Start by washing and cutting your russet potatoes into chunky wedges. If you have the time, soak them in cold water for 30 minutes—this little trick draws out extra starch and gives you that extra crispy finish everyone loves. Don’t forget to pat them dry really well before the next step!
Step 2: Season Generously
Place your wedges in a large bowl and drizzle them with olive oil. Toss in the garlic powder, onion powder, paprika, salt, and black pepper. Use your hands or a spatula to get every wedge nicely coated, making sure those flavors hit every corner.
Step 3: Coat with Parmesan
Sprinkle in the grated Parmesan and toss again. The cheese works its magic as it clings to the potato surfaces. Any loose pieces just mean more crispy bits later, so make sure to press the Parmesan onto the sides if needed for extra crunch!
Step 4: Arrange for Maximum Crunch
Line a baking sheet with parchment paper and lay out each potato wedge skin-side down in a single layer. This way, the cheesy coating is front and center and the heat circulates for even crisping. Don’t overcrowd the pan—give those wedges some breathing room.
Step 5: Bake to Golden Perfection
Slide the tray into your preheated oven at 425°F. After about 20 minutes, flip each wedge so both sides catch that beautiful heat. Bake for another 15–20 minutes until edges are golden and crispy. When you see that gorgeous crust, you’ll know they’re ready.
Step 6: Add Freshness and Serve
Out of the oven, sprinkle on some chopped fresh parsley if you like a little color and freshness up top. Serve your piping hot Crispy Parmesan Crusted Potato Wedges with your favorite dipping sauce—ranch and sour cream are classics, but get creative with your favorites!
How to Serve Crispy Parmesan Crusted Potato Wedges
Garnishes
Nothing makes these wedges pop quite like a sprinkle of fresh parsley or some extra grated Parmesan right as they come out of the oven. For a flavor twist, you could also add a pinch of smoked paprika or a scattering of chives—anything fresh and vibrant will do the trick.
Side Dishes
Crispy Parmesan Crusted Potato Wedges are incredibly versatile. Pair them with classic burgers, grilled chicken, or even a fresh salad for an easy meal. They’re also perfect as a snack alongside other finger foods during movie nights, parties, or backyard gatherings.
Creative Ways to Present
Serve these wedges in a rustic basket lined with parchment for that cozy, bistro vibe. Or, for parties, stand them up in small cups with a dollop of dip at the bottom—everyone gets their own personal serving, and it looks absolutely adorable!
Make Ahead and Storage
Storing Leftovers
If you have any wedges left (which is rare!), let them cool completely before transferring to an airtight container. They’ll keep well in the refrigerator for up to three days, retaining much of their texture and taste.
Freezing
For longer storage, arrange the cooled wedges on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to two months and are super handy for busy nights or last-minute snacks!
Reheating
To bring back that delightful crunch, reheat your Crispy Parmesan Crusted Potato Wedges in a 400°F oven or air fryer for a few minutes until hot and crispy again. Avoid the microwave—it tends to soften the crust.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While russet potatoes are ideal for their texture and crispiness, Yukon Golds are a great alternative for a slightly buttery flavor. Just be aware that creamier varieties might not crisp up quite as much, but they’re still delicious!
How can I make these wedges extra crispy?
Soaking the cut potatoes in cold water for 30 minutes before seasoning is the best hack for extra crispy Crispy Parmesan Crusted Potato Wedges. Dry them thoroughly afterward so the oil and cheese can really adhere and help create maximum crunch.
Is it possible to make these wedges gluten-free?
Great news—this recipe is naturally gluten-free! Just double-check that your Parmesan and spices are free from any additives if you have sensitivities.
Can I prepare these ahead of time for a party?
You sure can! Par-bake the wedges until they’re almost done, let them cool, and then finish baking just before serving. They’ll be just as crispy and fresh as if you’d made them all at once.
Do I have to use parchment paper?
No, but parchment paper makes clean-up a breeze and helps prevent sticking. If you don’t have it, simply use a well-oiled baking sheet—just watch that the cheese doesn’t brown too much in direct contact with the pan.
Final Thoughts
It’s impossible not to fall in love with these Crispy Parmesan Crusted Potato Wedges—they’re easy, utterly satisfying, and loaded with flavor in every bite. Give this recipe a try and watch them disappear faster than you thought possible. You’ll soon find yourself making a double batch, just to make sure there’s enough for seconds!
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Crispy Parmesan Crusted Potato Wedges Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
These Crispy Parmesan Crusted Potato Wedges are a delicious and easy side dish or snack that is sure to be a crowd-pleaser. With a golden, crispy exterior and a cheesy Parmesan coating, these potato wedges are baked to perfection. Serve them hot with your favorite dipping sauce for a tasty treat!
Ingredients
Potato Wedges:
- 4 medium russet potatoes, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup grated Parmesan cheese
Optional:
- 2 tablespoons chopped fresh parsley
- Ranch or sour cream for dipping
Instructions
- Preheat the Oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Toss Potatoes: In a large bowl, toss the potato wedges with olive oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.
- Add Parmesan: Add the grated Parmesan and toss again to coat the wedges thoroughly.
- Bake: Arrange the potato wedges on the baking sheet, skin-side down, pressing any loose Parmesan mixture onto the surfaces. Bake for 35–40 minutes until golden and crisp.
- Serve: Sprinkle with fresh parsley if desired and serve hot with dipping sauce.
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes before baking.
- Air fry at 400°F for 20–25 minutes for a different cooking method.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
