I almost always have a bag of russet potatoes in the pantry, which means these Parmesan potato wedges are never far from the dinner table. They’re crisp around the edges, tender in the middle, and coated with plenty of Parmesan, garlic, and simple seasonings.
They’re an easy alternative to French fries and work with everything from burgers and grilled chicken to sandwiches and summer cookouts. Serve them straight from the oven with your favorite dipping sauce, and don’t expect many leftovers.
Why You’ll Love These Parmesan Potato Wedges
- Made with pantry staples: Russet potatoes, Parmesan, olive oil, and everyday seasonings.
- Crispy without frying: A hot oven gives the wedges beautifully browned edges.
- Easy to customize: Change the seasonings or serve them with a different dipping sauce.
- Perfect with almost anything: They work as a casual snack, appetizer, or dinner side dish.
Crispy Parmesan Potato Wedges
Golden oven-baked russet potato wedges coated with Parmesan, garlic, herbs, and simple seasonings.
Ingredients
- 3 large russet potatoes
- 2 tablespoons olive oil
- ⅓ cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked or sweet paprika
- ½ teaspoon onion powder
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley, optional
- Additional Parmesan for serving, optional
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly grease it.
- Scrub the potatoes well and pat them completely dry. Leave the skins on and cut each potato lengthwise into evenly sized wedges.
- Place the wedges in a large bowl. Add the olive oil and toss until every wedge is lightly coated.
- In a small bowl, combine the Parmesan, garlic powder, paprika, onion powder, salt, and black pepper.
- Sprinkle the Parmesan mixture over the potatoes and toss until the wedges are evenly coated.
- Arrange the wedges in a single layer on the prepared baking sheet, placing one cut side down. Leave a little space between them so they roast instead of steam.
- Bake for 20 minutes. Turn each wedge onto the opposite cut side and continue baking for another 15–20 minutes, or until browned, crisp around the edges, and tender inside.
- Transfer the wedges to a serving bowl. Sprinkle with parsley and additional Parmesan, if desired, and serve immediately.
Cooking Notes
Cut the wedges as evenly as possible so they finish cooking at the same time. Smaller wedges will become crisp more quickly, while very thick wedges may need several additional minutes.
For even crispier potatoes, soak the cut wedges in cold water for 20–30 minutes. Drain and dry them very thoroughly before adding the oil and seasonings.
Tips for Crispy Potato Wedges
- Dry the potatoes well. Moisture prevents the wedges from browning properly.
- Do not crowd the pan. Use two baking sheets if necessary.
- Use finely grated Parmesan. It adheres to the potatoes better than large shreds.
- Turn the wedges halfway through. This helps both cut sides become golden and crisp.
- Serve immediately. Potato wedges are at their crispiest straight from the oven.
What to Serve With Parmesan Potato Wedges
These wedges are casual enough for burgers but flavorful enough to serve with a full dinner. They’re especially good with:
- Grilled hamburgers or cheeseburgers
- Grilled chicken, steak, or pork chops
- Chicken sandwiches or wraps
- Sloppy Joes or pulled-pork sandwiches
- Baked or grilled fish
- Soup, salad, or a simple summer sandwich
Dipping Sauce Ideas
Serve the wedges with ketchup, ranch dressing, garlic aioli, honey mustard, barbecue sauce, or a creamy Parmesan dipping sauce. For a little heat, mix mayonnaise with hot sauce or sriracha.
Storing and Reheating Leftovers
Store leftover potato wedges in an airtight container in the refrigerator for up to three days.
Reheat them in a 400°F oven or air fryer until hot and crisp. The microwave will warm them, but the wedges will be much softer.
Easy Variations
- Italian: Add Italian seasoning and serve with warm marinara.
- Spicy: Add cayenne pepper or crushed red pepper flakes.
- Ranch: Add a teaspoon of dry ranch seasoning.
- Garlic herb: Increase the garlic powder and add dried rosemary or thyme.
- Air fryer: Cook in batches at 400°F until browned and tender, turning halfway through.
Frequently Asked Questions
Do I need to peel the potatoes?
No. The skins help the wedges hold their shape and become deliciously crisp. Just scrub the potatoes well before cutting them.
Why are my potato wedges not crispy?
They may have been too wet, crowded together, or cut too thick. Make sure the potatoes are thoroughly dry and arranged in a single layer with space between them.
Can I prepare them ahead of time?
You can cut the potatoes a few hours ahead and keep them submerged in cold water in the refrigerator. Dry them extremely well before seasoning and baking.
Can I use another type of potato?
Yes, but russets are my favorite because their high starch content creates fluffy centers and crisp edges. Yukon Gold potatoes will be creamier and slightly less crisp.
Kitchen Essentials
Looking for the baking sheets, serving bowls, and everyday kitchen tools I use most often? Visit my Kitchen Essentials page.
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