These easy Baked Parmesan Potato Wedges deliver exactly what they promise: Crispy, golden exteriors with creamy, tender insides. Perfect to serve as a fun and delicious appetizer, snack, or side dish!
Prep Time10 minutesmins
Cook Time40 minutesmins
Soaking time30 minutesmins
Total Time1 hourhr20 minutesmins
Servings: 4
Ingredients
4medium-large russet potatoes about 2 pounds
2teaspoonsgarlic powder
2teaspoonspaprika
2teaspoonssalt
1/4teaspoon freshly cracked pepper
1/4cupolive oil
1/3cupshredded parmesan cheese,divided
2tablespoons fresh chopped parsleyoptional
Instructions
Wash and scrub the potato skins to clean them well. Cut each potato in half lengthwise, then each half in half again lengthwise. Then cut each quarter again in half lengthwise to make 8 wedges.
Place the potato wedges in a large bowl of cold water. Soak for 30 minutes to remove the starch.
In a small bowl, combine the garlic powder, paprika, salt and pepper. Set aside.
Preheat oven to 425ºF and line a large baking sheet with parchment paper.
Drain the potatoes and pat them completely dry with a kitchen towel. Rinse and dry the same bowl and place the potato wedges back in the bowl. Drizzle with the olive oil and toss well to completely coat each potato wedge. Sprinkle the potato wedges with the seasoning and toss again to coat. Add in the parmesan cheese, reserving a few tablespoons for later, and give everything one last toss.
Place potato wedges on the prepared baking sheet, in an even layer, skin side down, making sure they aren’t touching.
Bake for about 40 minutes, rotating pan halfway, or until the potatoes are crisp and golden brown (no need to flip).
Remove from oven and immediately sprinkle wedges with remaining parmesan cheese and flaky salt, if using. Serve hot, garnished with freshly chopped parsley, if using.
Notes
TIPS:
Cut the potato wedges as evenly as possible.
Don't overcrowd the pan.
Leftovers: These potato wedges are best served hot and crisp, as soon as they come out of the oven. That said, the leftovers are fabulous chopped up into soups, frittatas, omelettes, stews, or stir-fries.