These crispy parmesan oven roasted potato wedges are a super delicious side that will go with many different meals. The potatoes are cut into wedges, coated with parmesan cheese and baked until they are perfectly crispy.
These oven baked potato wedges taste just like regular french fries from a restuarant. The potatoes are boiled before putting them in the oven to crisp up. This helps to give them a perfectly tender inside with delicious and crispy outsides.
This easy recipe is a great side dish to serve alongside burgers, steaks or fish! They even make a great snack are a perfect game day snack!
Why You Will Love These
- They are crispy. Baking these homemade potato wedges at a high heat allows them to crisp up so nicely. They are perfect for dipping in your favorite dipping sauce, like ketchup or ranch!
- The parmesan cheese. Before baking the potatoes, they are coated with butter, olive oil and parmesan cheese. The pamesan cheese gets crunchy and perfectly toasted in the oven, which gives these such great flavor and that perfect crispy crust.
- They are simple to make. These are quite easy to make and bake and only require a few simple ingredients. You can prep and prepare the rest of your meal while the potatoes boil and bake in the oven.
Here are notes about some of the ingredients needed to make one of the best potato recipes. All ingredients can be found at your local grocery store or an online retailer, like Amazon.
- Potatoes: The best potatoes to use are russet, or Idaho potatoes with the skin on for this. These are best because they will hold up to the baking and not fall apart.
- Olive oil
- Butter: I like to use salted butter because I like salty potatoes. You could use unsalted to reduce the amonut of sodium that is added during the cooking process. You can use softened or melted butter, but since you add it to the hot potatoes, it doesn't really matter.
- Parmesan cheese: Grated parmesan cheese is going to work best. Altenatively you could use a different grated hard cheese like asiago, pecorino romano or grana padano.
- Garlic powder: This adds a little garlic flavor, but could be skipped if you just want the toasty parmesan flavor to shine. Try Italian seasoning, onion powder or rosemary if you prefer a different taste.
- Salt and pepper: This can be adjusted to your liking.
Step by Step Instructions
Here is how to make and bake these crispy baked potato wedges. You will need a large stock pot, two jelly roll pans or large baking sheets, and parchment paper. For the full recipe and ingredient list, see the recipe card below.
STEP 1: Preheat the oven to 425°F and line two jelly roll pans with parchment paper.
STEP 2: Place potato wedges in a large stockpot and fill with cold water to at least 1 inch above the potatoes.
STEP 3: Place the stock pot over medium-high heat until the water is boiling. Once the water is boiling, reduce the heat and continue to cook over a gentle boil for two minutes.
STEP 4: Drain the water from the pan and place the potatoes back into the hot stock pot. Give the potatoes a shake to dry them off and rough them up a bit.
STEP 5: Add the parmesan, olive oil, butter, garlic powder, salt, and black pepper to the potatoes in the pan. Gently give the potatoes a stir with a rubber spatula being careful not to break the wedges too much.
STEP 6: Dump the potatoes onto the prepared jelly roll pans and carefully spread them out in a single layer with space between each wedge. Be sure to arrange the wedges on their sides with the flesh of the potato touching the pan.
STEP 7: Bake in the prepared 425°F for 15 minutes before removing and flipping each wedge over. Then bake for an additional 7-9 minutes or until desired degree of crispiness.
STEP 8: Remove the potatoes from the oven and sprinkle potato wedges with coarse salt, if desired. Serve warm with your favorite sauces.
Here are some tips for how to make these crispy parmesan potato wedges:
- To cut the potatoes into wedges, place the potato on a cutting board and cut it in half lengthwise using a sharp knife. Next, cut each piece in half lengthwise and then cut each of those pieces in half lengthwise, too.
- If you do not have two jelly roll pans or baking sheets, bake the poatoes in batches. You will want them to have enough space to crisp up. If they are too close, they will be less crispy and more soft.
- Be sure to take the time to flip each wedge over after the initial 15 minutes of baking. This will ensure you get optimal crispiness on each side!
- Keep an eye on the potatoes and adjust the cooking time if they look like they are crisping too quickly or if they need a few extra minutes.
- Garnish with a sprinkle of chopped fresh parsley after baking, if desired.
Yes. You can peel the potatoes before boiling them. They will taste just as good, but may not be as crispy as they would be with the skin on.
Boiling the potatoes first allows them to soften and begin to cook before placing them in the oven. You are baking them at a high temp to get that crispy edge. Without the initial boil, they would need to cook longer and wouldn't get the perfect texture like these do.
Sure. You could cut them into 1-inch chunks instead of wedges without adjusting the cooking time at all.
I highly recommend eating these crispy potato wedges when they are fresh out of the oven. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, an air fryer or in the microwave.
Other Recipes to Try
Serve these crispy parmesan potato wedges with one of these main dish recipes:
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Crispy Parmesan Oven Roasted Potato Wedges
- 2 pounds russet potatoes, cut into wedges
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- ½ cup grated parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 425°F. Line two jelly roll pans with parchment paper.
- Place potatoes in a large saucepan or stock pot. Add enough water to about 1 inch above the potatoes. Heat over medium-high heat until boiling. Reduce heat and continue to cook over a gentle boil for 2 minutes.
- Drain potatoes in a colander and then return them to the hot pan. Shake them around a bit to rough them up and dry them out a bit.
- Add the olive oil, butter, parmesan, garlic powder, salt, and pepper. Gently stir the potatoes with a rubber spatula to evenly coat.
- Divide potatoes among the two prepared baking sheets, spreading them in an even layer.
- Bake in the preheated 425°F oven for 15 minutes. Remove from oven, flip wedges over and bake for 7-9 more minutes or until desired degree of crispiness. Sprinkle with flake salt immediately after removing from the oven, if desired. Serve warm.