Parmesan Potato Wedges
Crispy, golden brown, and irresistibly cheesy, these Parmesan Potato Wedges are the ultimate comfort food with a gourmet twist. Perfectly seasoned with a blend of garlic powder, paprika, oregano, and a generous coating of grated Parmesan, these oven-baked wedges deliver maximum flavor with minimal fuss. With just 15 minutes of prep and no deep frying required, they’re a healthier alternative to traditional fries that don’t skimp on crunch or taste. Whether you’re serving them as a side dish, party appetizer, or savory snack, these wedges pair beautifully with your favorite dipping sauces. Garnish with fresh parsley for a pop of color and aromatic freshness, and watch these crowd-pleasers disappear in no time. Perfect for busy weeknights or weekend gatherings, this recipe guarantees a fun and flavorful way to elevate your potato game. Keywords: Parmesan Potato Wedges, crispy potato wedges, oven-baked wedges, easy side dish, cheesy potato snacks.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with nonstick spray.
Thoroughly wash and scrub the potatoes to remove any dirt. Pat them dry with a clean kitchen towel.
Cut each potato into wedges by first slicing it in half lengthwise, then cutting each half into 4-5 even wedges, depending on the size of the potato.
In a large mixing bowl, add the olive oil, garlic powder, paprika, dried oregano, salt, and black pepper. Stir well to combine.
Toss the potato wedges in the seasoning mixture, ensuring they are evenly coated.
Add the grated Parmesan cheese to the bowl and toss again so the cheese sticks to the seasoned wedges.
Arrange the potato wedges in a single layer on the prepared baking sheet, making sure not to overcrowd them for even baking.
Bake in the preheated oven for 30-35 minutes, flipping the wedges halfway through, until they are golden brown and crispy on the outside and tender on the inside.
Remove the potato wedges from the oven and let them cool for 2-3 minutes. If desired, sprinkle with freshly chopped parsley for added color and flavor.
Serve immediately as a side dish, appetizer, or snack with your favorite dipping sauce, such as ketchup, ranch, or aioli.
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3212 mg | 140% | |
| Total Carbohydrate | 268.4 g | 98% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 14.2 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 6828 mg | 145% | |
*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.
