Spice Crumb Coated Wedge Baked Potatoes
Transform your side dish game with these irresistible Spice Crumb Coated Wedge Baked Potatoes, a golden, crunchy treat that’s loaded with flavor! Featuring hearty russet potatoes coated in a tantalizing blend of panko breadcrumbs, Parmesan cheese, and a medley of bold spices like paprika, cayenne, and garlic powder, this recipe delivers the perfect balance of crispy texture and zesty taste. Baked to golden perfection and finished with a sprinkle of fresh parsley, these wedges are a healthier, oven-baked alternative to traditional fried potatoes. Perfect as a crowd-pleasing snack, a flavorful side dish, or a standout appetizer, these potato wedges pair beautifully with your favorite dipping sauce. Ready in under an hour, this easy and satisfying recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 0.25 teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Wash the russet potatoes thoroughly, leaving the skin on. Slice each potato into 8 equal wedges by cutting it in half lengthwise, then each half into quarters.
Place the potato wedges in a large mixing bowl and drizzle with olive oil. Toss to coat evenly.
In a separate bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix well.
Take each potato wedge and press it gently into the breadcrumb mixture to coat the sides and skin. Place the coated wedges on the prepared baking sheet, skin-side down.
Once all the wedges are coated and arranged on the baking sheet, bake in the preheated oven for 35–40 minutes, or until the wedges are golden brown and crispy. Flip them halfway through baking for even crisping.
Remove the wedges from the oven and let them cool slightly. Garnish with fresh chopped parsley, if desired, before serving.
Serve hot with your favorite dipping sauce, such as ranch dressing, sour cream, or ketchup.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3552 mg | 154% | |
| Total Carbohydrate | 308.1 g | 112% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 17.8 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 670 mg | 52% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 6858 mg | 146% | |
*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.
