Baked Parmesan Potato Wedges

These simple baked Parmesan potato wedges are a step up from the normal side dish. Just follow these easy step by step photo instructions.

Editor’s Note: Originally Published May 30, 2015. Update with expanded information and options along with refreshed photos.

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.

Pro Tips: Recipe Notes for Baked Parmesan Potato Wedges

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.

The 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.

The 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 degrees 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 makes 4 servings of 3 large wedges each. These are very filling, so that is the right serving size.

So the pictures are for serving for 4. BUT the recipe is for 2 servings.

Other Potato Recipes You May Enjoy

Twice Baked Potatoes

Easy Roasted Red Potatoes

Crispy Parmesan Baked Potatoes

Healthier Mashed Potatoes

Crispy Smashed Potatoes

NOTICE: Images are for four serving.  But all discussion is for two servings.

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 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.

NOTICE: Images are for four serving.  But all discussion is for two servings.

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. Internal temperature should be 200 degrees or a little more.

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3.5 from 4 votes

Baked Parmesan Potato Wedges

These simple baked Parmesan potato wedges are a step up from the normal side dish. Just follow these easy step by step photo instructions.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Author: Dan Mikesell AKA DrDan

Course : Potato

Cuisine : American

Servings/Adjust Amount: 2

2

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

US Customary - Metric

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.

Recipe Notes

Pro Tips:

1. Three slices (1/2 of a potato) was just the right size for a serving.
2. The pictures are for serving for four servings, but all instructions are for two servings.
3. 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.
4. Be sure to rinse after cutting and pat dry if you want them crispy.
5. Use a good quality Parmesan cheese. If you use cheap cheese, there will not be much Parmesan taste.
6. I like to "pack" the Parmesan on the wedges some.
7. A "done" potato is 200-210 degrees internal temperature generally, but 190 is too low.
8. Should be good refrigerated for 3-4 days and frozen for 3-4 months.

 

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Calories: 103kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 673mg | Potassium: 318mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 0.5mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.