These simple baked Parmesan potato wedges are a step up from the normal side dish. Just follow these easy step by step photo instructions.
Introduction
I wanted something using what I always have on hand but tasty... it had to be taste and simple. And a little special.
Baked Parmesan Potato Wedges has some garlic kick. It's the perfect side dish for almost any everyday meal but will kick it up a bit for that special meal.
We all need and want easy side dishes that are reasonably healthy. While I won't claim this as a health food, there are a lot worse choices.
My Rating
Very very nice. Four only because it is not the main dish.
👨🍳Method
So preheat the oven to a reasonable temperature. Clean and slice a potato. Rinse to remove starches that will improve crispness. A little seasoning and a good dusting of Parmesan cheese and you have tasty, crunchy goodness.
🥔Potatoes
There are many varieties of potatoes, and they all cook approximate the same. Russets have thicker skin, and more starch so is an excellent choice here.
If you want these crispy (you do), then you need to rinse them after cutting and pat dry.
A potato is 210° internally when done. Cook’s Illustrated recommends 205° to 212°. Potatoes are very forgiving, so a little over is better than under. To me, 200° is usually ok, but 190° is not done
This time I did two potatoes that make 4 servings of 3 large wedges each. These are very filling, so that is the right serving size.
🧀Parmesan Cheese
This recipe requires a good quality Parmesan cheese if you want good taste. And that is why were are doing this. Do not use the green box or cheap bagged Parmesan.
📖Potato Recipes
Crispy Parmesan Baked Potatoes
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Note: discussion is for two servings but images are for a double recipe.
Preheat oven to 350° convection or 375° conventional oven.
Wash one medium Russet potato and scrub well. Cut into six equal wedges, give them a nice rinse under running water and pat dry with a paper towel.
Brush with olive oil and give them a sprinkle of salt, pepper and garlic powder. I use my famous 7:2:2 seasoning.
Dip into grated Parmesan cheese. Fresh grated preferred. 2 tablespoons are enough for one potato.
Place the potato wedges on a baking tray sprayed with PAM with skin side of the wedge down.
Bake until golden brown. About 25-30 minutes. The internal temperature should be 200° or a little more.
📝Full Recipe
Baked Parmesan Potato Wedges
Ingredients
- 1 russet potato - medium
- 1 teaspoon olive oil
- Salt, pepper, and garlic powder to taste - I prefer my 7:2:2 seasoning
- 2 tablespoons Parmesan cheese - fresh grated
Instructions
- Preheat oven to 350 degrees convection or 375 conventional oven.
- Wash one medium Russet potato and scrub well.
- Cut into six equal wedges, give them a nice rinse under running water and pat dry with paper towel.
- Brush with olive oil and give them a sprinkle of salt, pepper and garlic powder. I use my famous 7:2:2 seasoning.
- Dip into grated Parmesan cheese. Fresh grated preferred. 2 tablespoons are enough for one potato
- Place potato wedges on a baking tray sprayed with PAM with skin side of the wedge down.
- Bake until golden brown. About 25-30 minutes. Internal temperature should be 200 degrees or a little more.
My Private Notes
Recipe Notes
Pro Tips:
- Three slices (½ of a potato) was just the right size for a serving.
- The pictures are for serving for four servings, but all instructions are for two servings.
- You can match this to something else you are cooking fairly easily. The oven temperature can be varied quite a bit, just adjust the cooking but check the final internal temperature.
- Be sure to rinse after cutting and pat dry if you want them crispy.
- Use a good quality Parmesan cheese. If you use cheap cheese, there will not be much Parmesan taste.
- I like to "pack" the Parmesan on the wedges some.
- A "done" potato is 200-210 degrees internal temperature generally, but 190 is too low.
- Should be good refrigerated for 3-4 days and frozen for 3-4 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published May 30, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
jeff k
I use many of your recipes. They fill our requirement for simplicity (I am recently promoted to "chief-cook-and-bottlewasher"). I feel you are encouraging people to be "in" your website while accessing the recipes. Unfortunately some of us have internet connections that are less than accommodating. Logons take minutes or longer, sites are slow - usually satellite connected, and we must pay for time and every Mb of data up/down. So we don't just "sit" on your website.
Because I find very valuable your photos and the way you integrate them with text, I have for years done a Copy/Paste (to a Word or other doc) and saved many of your recipes. Your "Print" feature does not preserve the photos, (I think this is related to your relationship to Pinterest - they screw it up somehow).
Now I find the Copy/Paste no longer saves the photos.
You might reconsider how this is done. Some of us cannot have the laptop sitting in the kitchen logged into 101. You may find a lessening use of your site.
Otherwise a great site and very useful for a couple.
Best regards and Good Luck.
Dan Mikesell AKA DrDan
Hi Jeff,
Welcome to the blog, and glad you find it useful. Here are a few comments that might help.
The step-by-step photos in the post are now formatted differently within WordPress, and depending on what you are pasting them into, it may just give you code or even just a lot of Hex digits. The recipe card is different than the post and formated a second way which is easier to copy.
The recipe card has never printed the images since most people do not usually want them printed.
So not a Pinterest or even Google conspiracy, just the march of technology.
Now for suggestions for low bandwidth situations:
1) Use an aggressive adblocker. Some of them are a couple of MB and refresh frequently. So block them. Some will breakthrough, but I don't care if you block in your situation. But the ads "pay the way," so they need to stay on the site.
2) Most of my images are well under 100K, and most pages, just raw, are well under 1 MB. I have no video like most food blogs. But there is a lot of structure around the information. If you look at the page, you have already downloaded all of that. Most browsers still have a save as function in the File menu. Just save the page to your device. You will have a copy of it all on your device without the cut and paste stuff. Close down your connection and just spend as long as you want free. Your local copy will open in the browser.
3) If the above doesn't work well for you, physically copy everything in the recipe card with the images turned on and then paste into a word processor. It works fine on Apple Pages and probably will be in MS Word. If you what the rest of the post without images (Most of them are in the card also), physically copy it and paste into a simple notepad type txt word pressor, not MS Word.
Let me know if the above works or not. I do have a few other tricks depending on your hardware and software.
Dan
Leslie
Made these tonight and served with turkey burgers, very good and easy, my kind of after work recipe!