Crispy Baked Potato Wedges with Parmesan and Herbs Recipe
This crispy and flavorful Baked Potato Wedge recipe features perfectly seasoned russet potatoes coated with a blend of parmesan cheese and spices, roasted to golden perfection in the oven. These wedges offer a fluffy interior with a satisfying crispy exterior, ideal for a delicious side dish or snack.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 4 russet potatoes (scrubbed clean, about 2 pounds/900g)
Seasoning Mix
- ¼ cup freshly grated parmesan cheese (divided, 12g)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
Other Ingredients
- 3 tablespoons olive oil (plus more for brushing the baking sheet)
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and brush a large baking sheet with olive oil to prepare for roasting.
- Cut the potatoes: Cut each russet potato in half lengthwise, then cut each half lengthwise into quarters to create 8 wedges per potato.
- Optional soaking: For extra crispiness, soak the potato wedges in cold water for about 30 minutes to remove excess starch and soften the interior, then pat them thoroughly dry with paper towels or a clean kitchen towel.
- Prepare the seasoning mix: In a small bowl, combine 2 tablespoons of parmesan cheese, salt, garlic powder, onion powder, paprika, and black pepper to create the spice mixture.
- Season the wedges: In a large bowl, toss the potato wedges with 3 tablespoons of olive oil to coat evenly, then sprinkle the seasoning mix over the potatoes and toss again to ensure an even coating.
- Arrange for roasting: Lay the potato wedges cut side down in a single layer on the greased baking sheet to ensure even cooking and maximum crispiness.
- Roast the first side: Roast the wedges in the preheated oven for 20 to 25 minutes until the bottoms are golden and crisp.
- Flip and continue roasting: Remove the baking sheet and flip each wedge to roast the other cut side for an additional 10 to 15 minutes, depending on the desired level of crispiness.
- Finish and garnish: Transfer the baked wedges to a serving plate, then sprinkle the remaining parmesan cheese and chopped parsley on top before serving.
Notes
- Soaking the wedges in cold water is optional but recommended for crispier potatoes.
- You can adjust the seasoning spices to taste or add chili powder for a kick.
- Use a meat thermometer to check doneness if preferred; wedges should be tender inside.
- These wedges reheat well in an oven or air fryer to restore crispiness.
- For a dairy-free option, omit parmesan cheese or substitute with a vegan cheese.
