These simple baked Parmesan potato wedges are a step up from the normal side dish. Just follow these easy step by step photo instructions.
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.
Very very nice. Four only because it is not the main dish.
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.
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.
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.
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.
Baked Parmesan Potato Wedges
- 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
- 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
- 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.
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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.