Parmesan Potato Crisp Wedges
Crispy, golden, and packed with irresistible flavor, these Parmesan Potato Crisp Wedges are your new go-to side dish or snack! Made with thick-cut Russet potato wedges, this recipe takes your average oven-fried potatoes to the next level by coating them in a savory blend of Parmesan cheese, garlic powder, paprika, and dried thyme. With a crunchy, cheese-crusted exterior and a tender, fluffy interior, every bite is a perfect balance of texture and taste. Easy to prepare in just 15 minutes of prep time, these wedges bake to perfection in the oven, creating a healthier alternative to traditional deep-fried sides. Garnished with fresh parsley for a vibrant finish, they pair beautifully with your favorite dipping sauces—think tangy ketchup, creamy ranch, or zesty garlic aioli. Perfect for family dinners, game-day spreads, or casual gatherings, these Parmesan Potato Crisp Wedges are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 cup, grated Parmesan cheese
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons, chopped (optional) Fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash the potatoes thoroughly to remove any dirt, then pat them dry with a towel. Leave the skin on for extra crispiness.
Cut each potato in half lengthwise, then cut each half into 3 or 4 wedges, depending on the size of the potato. Try to keep the wedges evenly sized for even cooking.
In a large mixing bowl, combine the olive oil, garlic powder, paprika, dried thyme, salt, and black pepper. Stir to mix well.
Add the potato wedges to the bowl and toss until they are evenly coated with the oil and seasoning mixture.
In a separate shallow bowl or on a plate, spread out the grated Parmesan cheese.
Take each wedge, press the cut sides gently into the Parmesan cheese to adhere the cheese, and then place the wedge on the prepared baking sheet with the skin side down.
Repeat with all the wedges, ensuring they are spaced out on the baking sheet to allow for air circulation and even cooking.
Bake for 30-35 minutes, or until the potato wedges are golden brown and crispy on the outside and tender on the inside. Rotate the baking sheet halfway through the cooking time to ensure even browning.
Remove from the oven and let the wedges cool for a few minutes. Garnish with chopped parsley, if desired, for a fresh burst of flavor.
Serve immediately with your favorite dipping sauce, such as ketchup, ranch dressing, or garlic aioli.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3179 mg | 138% | |
| Total Carbohydrate | 272.6 g | 99% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 14.3 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1107 mg | 85% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 6886 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
