These crispy roasted parmesan potato wedges are a tasty, crowd-pleasing side dish. Because they’re baked instead of fried, they offer a lighter way to enjoy fries while still delivering great texture and flavor.
This is one of my go-to, simple recipes the whole family loves. We often serve these wedges with hamburgers, fish, or a green vegetable, and they also make a satisfying afternoon snack.
Potatoes are a filling, complex carbohydrate that provide lasting energy without leaving you overly stuffed.
Ingredients needed
- Red potatoes (see notes for quantity)
- Olive oil — grapeseed oil works too
- Salt and pepper
- Garlic powder
- Grated parmesan
- Parsley — optional, for garnish
Recipe steps
Start by cutting the potatoes into wedges. A large potato usually yields about 8–12 wedges depending on size.
Place the wedges in a large pot of water and bring to a boil. Parboil for 5–6 minutes, or until just fork tender — don’t overcook.
Drain the wedges and pat them dry with paper towels so the coating will stick better.
In a small bowl, combine the parmesan, salt, pepper, and garlic powder. Toss the drained wedges with the oil first so they’re evenly coated, then gently toss with the parmesan mixture until the wedges are well covered. Expect some of the coating to fall off during baking.
Arrange the wedges in a single layer on a parchment paper–lined baking sheet. Bake at 425°F (220°C) for 25–30 minutes, flipping once halfway through, until golden and crisp.
Recipe notes
I keep the added salt modest because parmesan contributes saltiness. If you prefer a slightly saltier finish, sprinkle an extra 1/4 teaspoon after baking. Fresh parsley adds color and a hint of freshness when sprinkled on just before serving.
These wedges pair nicely with ketchup, a yogurt dip, or a low-sugar ketchup alternative if you prefer less sugar.
Roasted Parmesan Potato Wedges
Ingredients
- 4 large red potatoes (about two pounds) cut into wedges
- 2 Tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ cup grated parmesan
- 2 Tablespoons fresh parsley finely chopped
Instructions
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Add the potato wedges to a large pot of water.
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Bring to a boil and cook until just fork tender, about 5–6 minutes.
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Preheat the oven to 425°F (220°C).
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Drain and pat the wedges dry.
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Mix salt, pepper, garlic powder, and parmesan in a small bowl.
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Toss the wedges with olive oil first, then gently coat with the parmesan mixture.
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Spread the wedges on a parchment-lined baking sheet in a single layer.
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Bake 25–30 minutes, flipping once, until golden brown.
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Garnish with parsley and serve hot.
Notes
Nutrition
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