Of course! These Crispy Parmesan Potato Wedges are the ultimate side dish or snack. They’re baked to golden perfection with a incredibly crispy, cheesy, and herby coating that will have everyone reaching for more.
Crispy Parmesan Potato Wedges
The secret to their crispiness is a quick boil before baking, which breaks down the starches on the surface, creating a rough texture that gets perfectly crispy in the oven.
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Yields: 4 servings
Ingredients
· 4 large Russet potatoes (about 2 lbs), scrubbed clean
· 2 tablespoons olive oil
· ½ cup grated Parmesan cheese (the kind from a canister works best for crispiness)
· 1 teaspoon garlic powder
· 1 teaspoon paprika
· ½ teaspoon onion powder
· 1 teaspoon dried Italian seasoning (or a mix of oregano and thyme)
· ½ teaspoon salt (or to taste)
· ¼ teaspoon black pepper
· Cooking spray
· For serving: Fresh parsley, chopped, and ranch or marinara sauce for dipping.
Instructions
Step 1: Prep the Potatoes
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cut the Wedges: Slice each potato in half lengthwise, then cut each half into 3-4 even wedges, depending on the size of the potato.
- The Secret Boil: Place the potato wedges in a large pot and cover with cold, salted water. Bring to a boil and cook for 5-7 minutes. You don’t want them fully cooked, just fork-tender on the outside. They should be slightly softened but still firm in the center.
Step 2: Create the Coating
- In a small bowl, mix the grated Parmesan cheese, garlic powder, paprika, onion powder, Italian seasoning, salt, and pepper.
- Drain and Dry: Drain the potatoes well in a colander. Let them sit for a minute to steam dry. This is important so the oil and seasoning will stick.
- Rough ‘Em Up: Transfer the wedges back to the dry, warm pot. Drizzle with the olive oil and put the lid on. Give the pot a few good, vigorous shakes. This will bash the edges of the potatoes slightly, creating a roughed-up, starchy surface that will become incredibly crispy.
Step 3: Coat and Bake
- Sprinkle the Parmesan and spice mixture over the potatoes in the pot. Gently toss or shake again to coat the wedges evenly.
- Arrange the wedges in a single layer on the prepared baking sheet, making sure they aren’t touching. This allows for maximum air circulation and crispiness.
- Lightly spray the tops with cooking spray (this helps the final crisp).
- Bake for 25-30 minutes, then flip the wedges over. Bake for another 10-15 minutes, or until they are deep golden brown, crispy on the outside, and fluffy on the inside.
Step 4: Serve
- Remove from the oven and let them cool for a few minutes (they will be very hot!).
- Garnish with fresh parsley and serve immediately with your favorite dipping sauces.
Chef’s Notes & Tips for Success
· Don’t Skip the Boil: This par-boiling step is the #1 secret to a crispy exterior and a fluffy interior. It’s the same principle used for the best roasted potatoes.
· Dry Thoroughly: After draining, let the potatoes steam off in the colander for a minute. The drier they are, the better the oil will adhere.
· Shake It Up! Shaking the potatoes in the pot with the lid on is the best way to create that perfect, fluffy, starchy surface without making a mess.
· Grated vs. Fresh Parmesan: For the coating, the shelf-stable, finely grated Parmesan in a canister works better than fresh, as it’s drier and creates a crispier shell. Freshly grated Parm can be used as a garnish after baking.
· Spice It Your Way:
· For a kick, add ¼ teaspoon of cayenne pepper to the spice mix.
· For a smoky flavor, use smoked paprika.
· Air Fryer Method: This recipe works great in an air fryer! Cook at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.
Enjoy your perfectly crispy, cheesy, and irresistible potato wedges