Parmesan Thyme Potato Wedges
Elevate your side dish game with these irresistible Parmesan Thyme Potato Wedges, the ultimate combination of crispy, golden perfection and bold flavors. Made with hearty Russet potatoes, these wedges are generously coated in a savory blend of grated Parmesan cheese, fresh thyme, garlic powder, and paprika for a flavor-packed bite that’s sure to impress. The secret lies in the oven-baking technique, which ensures a perfectly crisp exterior while keeping the inside tender and fluffy. Quick to prepare and easy to customize, these potato wedges are ideal for weeknight meals, parties, or game day gatherings. Garnished with fresh parsley for a pop of color and served with your favorite dipping sauce, they're a crowd-pleasing appetizer or side dish you won’t want to miss. Perfectly seasoned and bursting with cheesy herb goodness, this recipe is your go-to for satisfying comfort food in under an hour!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 cup Parmesan cheese, grated
- 2 tablespoons Fresh thyme, chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash the Russet potatoes thoroughly, then pat them dry. Cut each potato into 8 evenly sized wedges.
Place the potato wedges in a large mixing bowl and drizzle them with olive oil. Toss to coat evenly.
In a small bowl, combine Parmesan cheese, fresh thyme, garlic powder, paprika, salt, and black pepper. Mix well.
Sprinkle the Parmesan mixture over the potato wedges and toss until each wedge is well coated.
Arrange the coated potato wedges in a single layer on the prepared baking sheet, making sure they are not overcrowded to ensure even baking.
Bake the potato wedges in the preheated oven for 30-35 minutes, flipping them halfway through, until they are golden brown and crispy on the edges.
Remove the potato wedges from the oven and allow them to cool slightly. If desired, sprinkle with fresh parsley for garnish.
Serve warm with your favorite dipping sauce, such as ranch, garlic aioli, or ketchup. Enjoy!
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 2.9 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1499 mg | 32% | |
*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.
