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🏠Home » Recipes » Potato Recipes

Crispy Baked Parmesan Potato Wedges

Updated: Oct 30, 2023 · Published: Aug 19, 2019 by Dan Mikesell AKA DrDan · 3 Comments

Jump to Recipe
Total Time: 40 minutes mins

Crispy Baked Parmesan Potato Wedges—golden brown with a creamy center and coated with a Parmesan garlic coating. Easy to make and go with any meal.

🥔Ingredients

Potatoes—Russet potatoes preferred or Yukon Golds
Olive Oil
Parmesan cheese—grated
Seasoning—Kosher, black pepper, and garlic powder

browned potato wedges on cooking tray.
Jump To (scroll for more)
  • 🥔Ingredients
  • 👨‍🍳How to bake Parmesan potato wedges 
  • 🌡️When are potatoes done cooking?
  • How to serve
  • How to make potato wedges crispy?
  • Storage of leftovers
  • Step-by-Step Photo Instructions
  • Crispy Baked Parmesan Potato Wedges
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Featured comment from Leslie:
"Made these tonight and served with turkey burgers, very good and easy, my kind of after work recipe!"

This recipe makes excellent potato wedges with crispy Parmesan garlic crust and a creamy tender inside. It requires only a few ingredients you usually have on hand and takes under one hour to make with almost no skill.

Some other great potato recipes to try are Twice Baked Potatoes, Oven Roasted Red Potatoes, Parmesan Baked Potatoes, or Smashed Potatoes.

👨‍🍳How to bake Parmesan potato wedges 

  1. Prepare potato wedges and soak in cold water for 15-20 minutes.
  2. Then dry the wedges and brush with olive oil. Sprinkle with salt, pepper, and garlic powder. Dip in Parmesan cheese.
  3. Place potato wedges on a prepared baking tray with the skin side of the wedge down.
  4. Bake until golden brown—about 25-30 minutes. Internal temperature should be 200° or a little more.

This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.

🌡️When are potatoes done cooking?

While color is sometimes a good indicator, internal temperature with an instant-read thermometer is more accurate.

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 okay, but 190° is not done.

How to serve

Even picky kids will love them, especially if they can dip. Much healthier than french fries or chips, it's the perfect side dish for many meals, like seared and baked New York strips, oven-roasted filet mignon, or seared pork tenderloin. It is also excellent with convection oven chicken breasts.

What to use for dipping sauce?

You don't have to use a dipping sauce, but kids love to dip. If you have a favorite dipping sauce, use it.

Everyday things you may already have are Blue cheese or Ranch dressing, ketchup, and honey mustard. Anything people use for a chip dip will likely work well.

How to make potato wedges crispy?

The most important step you can do to ensure crispy potato wedges is to remove the starchy film for the cut edges of the wedges.

Soak them in cool water for 20-30 minutes, then rinse under running water. The last step is to pat dry with paper towels or a dish towel.

Storage of leftovers

Store leftovers sealed airtight and refrigerated for 4 days or frozen for 4 months.

Reheat, after thawing overnight in the refrigerator if frozen, uncovered in the oven. You can reheat in the microwave, but they will not be as crispy.

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This recipe is listed in these categories. See them for more similar recipes.

Potato Recipes, Side Dish Recipes

Have you tried this recipe, or have a question? Join the community discussion in the comments.

Step-by-Step Photo Instructions

Note: The discussion is for two servings, but the images are for a double recipe.

ingredients for potato wedges.

Preheat oven to 375° convection or 400° conventional oven.

cutting and rinsing potato wedges.

Wash one medium Russet potato and scrub well. Cut the potatoes into six equal wedges. Soak in cold water for 15-20 minutes, then rinse under running water and pat dry with a paper towel. Prepare a baking tray using some foil, parchment paper, or just a good spray of PAM cooking spray.

brush wedges with oil.

Brush with olive oil and give them a sprinkle of salt, pepper, and garlic powder. I use my homemade seasoning salt. You can use Italian seasoning or any seasoning you wish instead.

dip wedges in cheese.

Dip into freshly grated or shredded Parmesan cheese. 2 tablespoons are enough for one potato.

potato wedges on tray.

Place the potato wedges on the prepared baking sheet with the skin side of the wedge down.

Baked potato wedges in a blue bowl.

Bake until golden brown—about 25-30 minutes. The internal temperature should be 200° or a little more. Serve hot. If you want, give them an additional sprinkle of Parmesan cheese and salt, and garnish with fresh chopped parsley.

browned potato wedges on cooking tray

Crispy Baked Parmesan Potato Wedges

From Dan Mikesell AKA DrDan
Crispy Baked Parmesan Potato Wedges—golden brown with a creamy center and coated with a Parmesan garlic coating. Easy to make and go with any meal.
4.17 from 6 votes
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings #/Adjust if desired 2

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Ingredients

US Customary - Convert to Metric
  • 1 russet potato - medium
  • 1 teaspoon olive oil
  • Salt, pepper, and garlic powder to taste - I prefer my 7:2:2 seasoning or other seasoning
  • 2 tablespoons Parmesan cheese - fresh grated

Instructions
 

  • Preheat oven to 375° convection or 400° conventional oven.
    ingredients for potato wedges
  • Wash one medium Russet potato and scrub well. Cut the potatoes into six equal wedges. Soak in cold water for 15-20 minutes, then rinse under running water and pat dry with a paper towel. Prepare a baking tray using some foil, parchment paper, or just a good spray of PAM cooking spray.
    Rinsing potato wedges
  • Brush with olive oil and give them a sprinkle of salt, pepper, and garlic powder. I use my famous 7:2:2 seasoning. You can use Italian seasoning or any seasoning you wish instead.
    brush wedges with oil
  • Dip into freshly grated or shredded Parmesan cheese. 2 tablespoons are enough for one potato.
    dip wedges in cheese
  • Place the potato wedges on the prepared baking sheet with the skin side of the wedge down
    potato wedges on tray
  • Bake until golden brown—about 25-30 minutes. The internal temperature should be 200° or a little more. Serve hot. If you want, give them an additional sprinkle of Parmesan cheese, salt, and garnish with fresh chopped parsley.
    bowl of baked parmesan wedges

Recipe Notes

Pro Tips:

  1. Three slices (½ of a potato) was just the right size for a serving.
  2. The pictures are 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 soak and rinse after cutting, then pat dry if you want them crispy.
  5. Use 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.
  7. A "done" potato is 200°-210° internal temperature generally, but 190° is too low.
  8. Good refrigerated for 3-4 days and frozen for 3-4 months.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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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

Calories : 103 kcal (5%)Carbohydrates : 13 g (4%)Protein : 4 g (8%)Fat : 4 g (6%)Saturated Fat : 1 g (5%)Polyunsaturated Fat : 0.3 gMonounsaturated Fat : 2 gCholesterol : 5 mg (2%)Sodium : 673 mg (28%)Potassium : 318 mg (9%)Fiber : 1 g (4%)Sugar : 1 g (1%)Vitamin A : 50 IU (1%)Vitamin C : 19 mg (23%)Calcium : 80 mg (8%)Iron : 0.5 mg (3%)
Serving size is my estimate of a normal size—this is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

Editor's Note: Originally Published May 30, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

Molly and Lilly standing in a yard.

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  1. jeff k says

    November 24, 2021 at 9:47 am

    5 stars
    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.

    Reply
    • Dan Mikesell AKA DrDan says

      November 24, 2021 at 1:23 pm

      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

  2. Leslie says

    June 03, 2015 at 9:38 pm

    Made these tonight and served with turkey burgers, very good and easy, my kind of after work recipe!

    Reply

DrDan imageHi, I'm DrDan.
Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
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