This Baked Parmesan Potato Wedges recipe is the perfect snack or side dish to complement any meal! They take less than 45 minutes to throw together and are crispy on the outside and pillowy soft inside. This potato wedges recipe is super comforting and addictive!
Easy Potato Wedges Recipe
Baked potato wedges are so much better than fries! They are just as crispy but chunkier, and take almost no time to make, with far less oil making them much healthier than fries.
For this potato wedges recipe, I toss the potatoes with some seasonings before they go in the oven. I sprinkle them with salt, pepper, oregano, and cayenne pepper for a kick. They taste amazing! If you like the heat, feel free to add a little more cayenne powder.
What makes this recipe the best!
- It’s so easy! All you have to do is toss the potato wedges in oil and seasonings, and bake them, turning them over once. That’s it! Anyone can make this potato wedges recipe!
- The potato wedges taste delicious! The seasonings I added make these wedges taste addictive. Much better than plain fries!
- It’s a quick recipe! Ready in less than an hour, this recipe is perfect for busy families.
- They are healthy. By baking the potato wedges we use far less oil, which means there are fewer calories and less fat overall, compared to french fries.
Ingredients for Parmesan Potato Wedges
- Potatoes: I find that russet potatoes work really well for this potato wedges recipe as they crisp up nicely, however, other potatoes would work well too.
- Olive oil: I like to use extra virgin olive oil as it’s one of the best oils for you! Other oils that would work are avocado oil or light olive oil if you don’t like the taste.
- Seasonings: Dried oregano, garlic powder, cayenne powder, salt, and pepper all pack a huge punch of flavor! If you’d like a little extra heat, double or triple the cayenne powder.
- Parmesan: Freshly grated parmesan cheese adds a sharp cheesy tanginess to the potato wedges. I love the taste!
- Garnish: Although optional, adding a fresh herb like chopped parsley brings another level of flavor and texture to this potato wedges recipe. It’s delicious, don’t skip it!
How do you make Potato Wedges?
- Begin by cutting the potatoes in half, cut in half again, and then cut into wedges, slicing them at an angle. I leave the skin on the potato and give it a quick wash and thoroughly dry. You want to make sure the potatoes are completely dry before baking. This helps them get crispy as well!
- Place the potato wedges on a baking sheet in a single layer, drizzle them with oil and toss them until they are fully coated in oil. You can use your hands or tongs to do this.
- Sprinkle the potatoes with the potato wedge recipe seasonings: oregano, garlic powder, cayenne powder, salt, and ground black pepper. Toss them again to combine and make sure the seasoning is spread evenly.
- Bake! The potatoes bake in a 400°F oven for 25-30 minutes to ensure they get nice and crispy on the outside. It’s important you turn them once while they are cooking to ensure both sides get golden brown.
- After they come out of the oven they are tossed with Parmesan cheese and fresh chopped parsley. This is a must!!
- Serve with a side of your favorite dipping sauce. I love to dunk these in my Bourbon Barbecue Sauce or Spicy Ketchup.
Tips for Success
- Pat the potato wedges dry before adding the oil and seasonings. This will help them get even crispier.
- Make sure to place the potatoes in a single layer on the baking sheet. If you don’t have enough room you can always divide them between two sheet trays. Overcrowding the pan will prevent the wedges from getting crispy.
- Experiment with seasonings! Rosemary, thyme, chili powder, onion powder, and smoked paprika would all taste amazing in this recipe. Switch out some of the seasonings with these suggestions and see what you like best!
Frequently Asked Questions
- Are potato wedges healthier than fries? Yes! You use far less oil in this potato wedges recipe than you would with fries, which are often deep-fried.
- Do you have to peel potatoes for wedges? No, I recommend leaving the skin on. It has extra fiber and nutrition, and the peel gets nice and crispy when it’s baked in the oven.
- Can you pre-cut potato wedges? Yes! You can pre-cut the potatoes for this potato wedge recipe, and store them submerged in water in an airtight container in the fridge for up to 3 days before baking. I recommend straining them and patting the potatoes dry before continuing with the recipe.
What goes with potato wedges for dinner?
Here are a few of my favorite dishes to serve this potato wedges recipe alongside:
- Skirt Steak with Chimichurri Sauce
- Steak Kabobs
- Ahi Tuna Tacos
- Baked Buffalo Chicken Wraps
- Honey Garlic Chicken
- Baked Chicken Tenders
- Chicken Parmesan
- Crispy Oven Fried Chicken
- Baked Chicken Nuggets
Here are more side dish recipes to try!
- The BEST Baked Beans
- Grilled Sweet Potato Wedges
- The BEST Cornbread
- Grilled Corn and Black Bean Salad with Rice
- Crispy Baked French Fries
- Baked Sweet Potato Fries
Baked Parmesan Potato Wedges
- 4-5 small russet potatoes cut into wedges
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
- parmesan cheese grated, if desired
- parsley chopped, for serving if desired
- your favorite dressing for dipping if desired
- Preheat oven to 400 degrees.
- Place potatoes on a baking sheet. Drizzle with olive oil and toss with your hands or with tongs.
- Sprinkle potatoes with oregano, garlic powder, cayenne pepper, pepper and salt. Toss to combine.
- Bake for 25-30 minutes flipping halfway. Potatoes should be crispy and golden brown on the outside and tender on the inside.
- Once the potatoes come out of the oven toss them with Parmesan cheese and fresh chopped parsley if desired. If you ask me it's a must!
- Serve immediately with your favorite dipping sauces.
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!