Potato wedges are a staple in my kitchen because they’re simple, satisfying, and always a crowd-pleaser. I love how the oven does most of the work, leaving me free to prep the rest of the meal or just relax. The aroma of garlic and parmesan fills the kitchen, and the golden, crisp edges are always a hit.

I usually serve these wedges as a side for burgers, grilled chicken, or even as a snack for movie nights. Their crisp exterior and fluffy interior make them irresistible, especially when paired with a favorite dip. They’re easy to adapt with whatever herbs or cheeses I have on hand.

What makes this recipe special is the combination of parmesan and spices, which creates a savory crust that bakes up beautifully. The wedges stay crisp even after cooling a bit, so they’re great for casual gatherings or weeknight dinners.

I find myself making these often because they’re reliable, budget-friendly, and require just a handful of pantry staples. They’re a go-to for both busy weeknights and relaxed weekends.

Quick Facts

Why You’ll Love It

These crispy parmesan potato wedges are a reliable favorite because they deliver big flavor with minimal effort. The parmesan coating adds a savory crunch, and the wedges are baked—not fried—so cleanup is easy. They’re versatile enough for weeknight dinners or casual get-togethers.

– Simple ingredients, big flavor

– Crispy outside, fluffy inside

– Oven-baked for less mess

– Kid- and adult-approved

– Easy to customize with herbs or spices

– Great as a side or snack

• Simple ingredients, big flavor
• Crispy outside, fluffy inside
• Oven-baked for less mess
• Kid- and adult-approved
• Easy to customize with herbs or spices
• Great as a side or snack

Ingredients

You only need a few basic ingredients to make these potato wedges. Russet potatoes work best for their starchy texture, but any baking potato will do. Parmesan, olive oil, and a handful of pantry spices create the signature crispy coating.

• 4 medium russet potatoes (about 2 pounds)
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup grated parmesan cheese (plus extra for serving)
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Step-by-Step Instructions

Making these wedges is straightforward: just cut, season, toss, and bake. The key is to cut the potatoes evenly and give them plenty of space on the baking sheet so they crisp up nicely. A quick flip halfway through ensures even browning.

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Scrub the potatoes and cut each one in half lengthwise, then cut each half into 3-4 wedges (about 8 wedges per potato).
3. Place the wedges in a large bowl. Add olive oil, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper. Toss well to coat.
4. Add the grated parmesan and toss again until the wedges are evenly coated.
5. Arrange the wedges in a single layer on the prepared baking sheet, cut side down, with space between each wedge.
6. Bake for 20 minutes, then flip each wedge with a spatula. Bake for another 18-22 minutes, until golden brown and crisp.
7. Remove from the oven and sprinkle with extra parmesan and chopped parsley, if using.
8. Serve hot with your favorite dipping sauce.

Chef Tips

A few simple tips can help you get the crispiest, most flavorful wedges every time. Consistency in cutting and spacing on the pan make a big difference. Don’t skip the flip—it’s key for even crisping.

• Cut wedges as evenly as possible for uniform cooking.
• Soak cut potatoes in cold water for 30 minutes for extra crispiness (optional).
• Dry potatoes thoroughly before seasoning.
• Don’t overcrowd the baking sheet—use two pans if needed.
• Flip wedges halfway for even browning.
• Serve immediately for best texture.

Substitutions

This recipe is flexible if you need to swap ingredients. You can use different potatoes, cheeses, or spices based on what you have. Just keep the ratios similar for best results.

• Use Yukon Gold potatoes for a creamier texture.
• Swap parmesan for pecorino or asiago cheese.
• Replace smoked paprika with regular paprika or chili powder.
• Use Italian seasoning instead of oregano.
• Try avocado oil or melted butter instead of olive oil.
• Add a pinch of cayenne for heat.

Storage & Reheating

These wedges are best fresh, but leftovers can be stored and reheated. A quick bake or air fryer session brings back some of the crispiness. Avoid microwaving if possible, as it softens the texture.

• Store cooled wedges in an airtight container in the fridge for up to 3 days.
• Reheat in a 400°F (200°C) oven for 8-10 minutes until hot and crisp.
• Air fryer: 3-5 minutes at 375°F (190°C) for best results.
• Avoid microwaving to keep wedges crispy.
• Freeze uncooked, seasoned wedges for up to 1 month; bake from frozen, adding 5-10 minutes to cook time.

Perfect Pairings

These wedges pair well with a variety of mains and dips. I often serve them alongside grilled meats or as a hearty snack with a tangy sauce. For drinks, a crisp white wine or a cold beer complements the flavors nicely.

• Grilled chicken or steak
• Classic burgers or veggie burgers
• Garlic aioli or ranch dip
• Chilled Sauvignon Blanc or pale ale

FAQs

Home cooks often have questions about achieving the perfect crisp or making these wedges ahead. Here are answers to the most common concerns, based on my experience making this recipe many times.

Nutritional Note

Nutrition will vary depending on potato size and cheese, but each serving is roughly 220 calories with moderate fat and carbs. This is an estimate for home cooks.