If you love the idea of golden, crunchy potatoes with a cheesy, flavorful crust then you’re going to adore this Crispy Parmesan Potato Wedges Recipe. These wedges come out perfectly crispy on the outside, tender on the inside, and are coated with a mouthwatering blend of Parmesan, herbs, and spices. This recipe is an absolute crowd-pleaser, and what I love most is how straightforward it is—simple ingredients combine to create a dish that feels so much more special than your average potato side. Whether you’re after a delicious snack, a side for dinner, or just a comforting treat, these wedges will quickly become one of your favorites.
Ingredients You’ll Need
Gathering the right ingredients is key to achieving those irresistibly crispy, cheesy potato wedges. The beauty here is in how each element plays a distinct role, adding flavor, texture, or a lovely pop of color. Don’t let the modest list fool you—this recipe is packed with rich taste and satisfying crunch.
- ¼ cup unsalted butter (½ stick): Melts to create a luscious bed for the cheese, making for a crispy, golden crust.
- 1¼ cup grated Parmesan cheese: The star ingredient that delivers that sharp, savory flavor and crispy texture.
- ½ teaspoon ground black pepper: Adds a gentle heat and depth.
- ½ tablespoon Penzey’s Sandwich Sprinkles (or garlic powder): Offers a burst of garlic and herb flavor, boosting the seasoning.
- ½ tablespoon dried parsley (or your favorite herb): Brings a fresh, earthy note and beautiful color to the dish.
- 6 medium potatoes (russets or Yukon Gold, washed): The perfect base—starchy but hearty, holding their shape beautifully.
- Olive oil (for brushing): Helps the potatoes crisp up and adds a mellow richness.
How to Make Crispy Parmesan Potato Wedges Recipe
Step 1: Prepare the Butter and Cheese Base
Start by preheating your oven to 375°F. Place the unsalted butter in a large jelly roll pan and pop it into the oven while it heats up so the butter can melt evenly. Once melted, take the pan out right away to prevent browning the butter. This step creates the buttery base that ensures the Parmesan will stick and crisp perfectly.
Step 2: Build the Flavor Layer
Sprinkle the grated Parmesan over the melted butter generously. Then dust the surface with ground black pepper, your chosen seasoning blend like Penzey’s Sandwich Sprinkles (or garlic powder), and dried parsley. Don’t just scatter the cheese and herbs—press them gently into the butter so they form a crust that will adhere beautifully to each potato wedge.
Step 3: Cut and Dry the Potatoes
Halve each potato lengthwise, then take each half and slice it into three equal wedges on an angle. This shape helps maximize crispiness and creates a lovely presentation. Be sure to pat the wedges dry with a paper towel to remove any excess moisture. This drying step is critical for achieving that perfect crunch in the oven.
Step 4: Coat the Potato Wedges
Firmly press each potato wedge, cut side down, into the Parmesan and butter mixture. This ensures the cheesy crust sticks to the flesh side. Don’t be shy about pressing firmly—it’s what guarantees a wonderful crispy coating on every bite.
Step 5: Olive Oil and Seasoning Touch
Lightly brush the top and sides of the wedges with olive oil to encourage further browning and crispness. Then season very lightly with coarse salt, freshly ground black pepper, and a sprinkle of more dried herbs. This additional seasoning layer adds balance and enhances the overall profile of the dish.
Step 6: Bake to Perfection
Place the pan in your preheated oven and bake the wedges for 40 to 50 minutes. This slow roasting allows the potatoes to cook through and the cheese to brown beautifully. If you feel the cheese crust needs more crispiness toward the end, crank the temperature up to 400°F for the last 5 to 10 minutes. This extra heat step is like magic for that irresistible crunch.
Step 7: Rest and Serve
Once baked, transfer the wedges to a wire cooling rack and let them rest for at least 7 full minutes. This resting time is crucial as it helps the cheese crust set and stick firmly to the potatoes. After resting, your Crispy Parmesan Potato Wedges Recipe is ready to be served with your favorite dip or enjoyed straight up!
How to Serve Crispy Parmesan Potato Wedges Recipe
Garnishes
Fresh garnishes can take your wedges from delicious to dazzling. Sprinkle freshly chopped herbs like parsley, chives, or rosemary for a fresh pop of color and fragrance. A light dusting of extra Parmesan right before serving adds an extra cheesy kick that friends and family will adore.
Side Dishes
These crispy wedges are versatile and pair well with a variety of mains. Try serving them alongside grilled chicken, steak, or a juicy burger for a classic combo. They also work beautifully next to a fresh green salad or roasted vegetables to balance the meal with some freshness and crunch.
Creative Ways to Present
To impress at your next gathering, try stacking the wedges in a rustic basket lined with parchment paper or arrange them in a circular pattern on a large platter with small bowls of different dips like ranch, sour cream, or even a spicy buffalo sauce in the center. It’s a fun, shareable way to serve that invites everyone to dig in!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be a rare occurrence!), store them in an airtight container in the refrigerator for up to 3 days. Keep the cheese crust intact by placing the wedges in a single layer, if possible, to prevent sogginess.
Freezing
While freezing is possible, the texture of the crispy crust may not fully rebound after thawing. If you do freeze, flash freeze the wedges on a baking sheet first, then transfer to a freezer bag. Use within one month for the best flavor. Reheat from frozen to try preserving some crispiness.
Reheating
To bring back that coveted crisp, reheating in the oven or a toaster oven is best. Avoid microwaving, which tends to make the wedges soggy. Bake at 375°F for about 10 minutes or until heated through and crisp again. This method recreates that fresh-from-the-oven sensation wonderfully.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes will add a natural sweetness and slightly softer texture but still work wonderfully with the Parmesan crust. Just keep an eye on baking time as they may cook a little faster.
What if I don’t have Penzey’s Sandwich Sprinkles?
No problem at all. Garlic powder or even onion powder combined with dried Italian herbs like oregano or thyme can be great substitutes. The goal is to add a punch of savory flavor alongside the Parmesan.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as it mainly centers around potatoes, cheese, and simple seasonings. Just double-check any seasoning blends to ensure they don’t contain any hidden gluten.
Is it necessary to use butter, or can I use oil instead?
The butter plays an important role in creating the base for the Parmesan crust and adds a wonderful richness. Olive oil alone won’t create quite the same crust, but you can experiment with a mix if desired for a dairy-free approach.
How crispy will the wedges be compared to french fries?
These wedges develop a thick, crunchy Parmesan crust which gives them a different kind of crispiness than fries. The texture is crisp and cheesy on the outside but soft and fluffy inside, offering a delightful contrast that fries often don’t have.
Final Thoughts
I cannot recommend this Crispy Parmesan Potato Wedges Recipe enough for anyone looking to elevate their potato game. It’s simple enough for a weeknight but special enough for entertaining. The crispy, cheesy crust paired with tender potato is pure comfort, and once you try it, these wedges will become your go-to side dish for all occasions. So grab those potatoes, gather your ingredients, and dive into this deliciousness—you won’t regret it!
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Crispy Parmesan Potato Wedges Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Crispy Parmesan Potato Wedges are a delicious and easy side dish featuring golden potato wedges coated with melted butter, a generous layer of Parmesan cheese, and seasoned with black pepper, garlic powder, and dried parsley. Baked to crispy perfection, they make a savory accompaniment to any meal or a tasty snack on their own.
Ingredients
Cheese and Seasoning Mixture
- ¼ cup unsalted butter (½ stick)
- 1¼ cup grated Parmesan cheese
- ½ teaspoon ground black pepper
- ½ tablespoon Penzey’s Sandwich Sprinkles (or substitute garlic powder)
- ½ tablespoon dried parsley (or your favorite herb; plus more for topping)
Potatoes
- 6 medium potatoes (russets or Yukon Gold, washed)
Other
- Olive oil (for brushing)
- Coarse salt (lightly for seasoning)
- Freshly ground pepper (lightly for seasoning)
Instructions
- Preheat and melt butter: Preheat the oven to 375°F. Place the butter in an 11×15-inch jelly roll pan and let it melt in the oven during the preheating process. Remove the pan as soon as the butter has fully melted.
- Prepare Parmesan mixture: Evenly sprinkle the melted butter with grated Parmesan cheese. Then sprinkle ground black pepper, sandwich sprinkles (or garlic powder), and dried parsley over the cheese. Press the cheese mixture gently to adhere to the butter.
- Cut potatoes: Halve each potato lengthwise, then place the cut side down and slice each half diagonally into 3 equal wedges. Dry the potato wedges thoroughly with a paper towel to remove excess moisture.
- Coat wedges with cheese: Press each potato wedge, flesh side down, firmly onto the Parmesan mixture, ensuring good contact to coat each wedge with cheese.
- Brush olive oil: Lightly brush the exposed potato sections with olive oil to enhance crispiness and browning during baking.
- Season wedges: Lightly season the potatoes with coarse salt and freshly ground black pepper. Sprinkle additional dried herbs on top as desired.
- Bake: Place the pan in the preheated oven and bake the potato wedges for 40 to 50 minutes until they are cooked through and the cheese crust begins to crisp up.
- Optional crisping: If the cheese crust needs to crisp more, increase the oven temperature to 400°F for the last 5 to 10 minutes of baking.
- Cool: Transfer the baked potato wedges to a wire cooling rack and allow them to cool for at least 7 minutes. This resting time helps the cheese crust stick firmly to the potatoes.
- Serve: Serve the crispy Parmesan potato wedges warm with your favorite dips such as buffalo sauce, sour cream, or ranch dressing.
Notes
- Use russet or Yukon Gold potatoes for best texture and flavor.
- Drying the wedges before pressing them into the cheese mixture helps achieve maximum crispness.
- Adjust seasoning to taste; you can substitute herbs or spices for a customized flavor.
- Letting the wedges cool on a rack helps prevent sogginess and keeps the crust crunchy.
- Serve with a variety of dips for an added burst of flavor.
