Crispy parmesan potato wedges are simple and easy, no doubt about it. Great for snacks or a side dish on burger nights.
Avoid mushy potatoes with this handy method. What’s even better is that this effortless method makes crispy potato wedges every time.
The Crispiest Potato Wedges
These crispy parmesan potato wedges bring one of my favorite pub foods home! It’s so easy to make these without the added oil and frying, resulting in a healthier version. All you need are a few simple ingredients.
The secret to crispy baked potatoes in the oven is with a baking rack. This allows the heat to circulate all around the potatoes at the same time. A baking rack is so useful in the kitchen for a variety of dishes including crispy chicken tenders.
Ingredients For Parmesan Potato Wedges
These wedges are made with large russet potatoes. Look for ones without any sprouts or bruised spots. Scrub the potatoes well before using as the wedges have the skin on when you eat them.
A little goes a long way with flavor here. All you need is grated parmesan cheese, minced garlic, paprika, salt and pepper.
To Serve: Be sure to have your favorite dips on hand. Ketchup, sour cream, salsa, and mayo are all great options!
How Do You Get Crispy Potato Wedges In The Oven?
The best way to get crispy potato wedges is by first soaking the potatoes in hot water (then patting them dry). Then cook the potato wedges on a baking rack which will circulate the hot air underneath and on top. This makes it easier to crisp them up fully. If you’re using a baking sheet without a rack you can flip the wedges halfway through cooking to help create more even crispiness.
What Is The Difference Between Fries and Potato Wedges?
Potato Wedges are cut thicker than fries. Wedges are created by slicing a large russet potato into quarters, then each quarter sliced into a wedge. This will create 8 wedges from each potato. Fries can be created in a variety of thicknesses, but are typically not as thick as potato wedges. Fries can be created by cutting slices of the potato, followed by thin strips.
Crispy Potato Wedges Tips
- Soak potato wedges in hot water for 10 minutes first (this helps to make them extra crispy)
- Use a baking rack for easier baking – this allows heat to circulate so there’s no need to flip them halfway through.
- Potatoes can be seasoned with salt and pepper, paprika or any other spices before cooking to add different flavors.
- Use freshly grated parmesan for the ultimate flavor. It really does make a difference.
A baking rack also works well when making crispy parmesan chicken wings and easy-baked chicken legs.
These wedges can be stored in the fridge but taste best when hot just out of the oven. When storing leftovers, you can reheat them in the oven to help crispen up.
More Crispy Recipes
- Crispy Air Fryer Potatoes – quick and easy.
- Taco Stuffed Sweet Potatoes – loaded with veggies and guacamole.
- Best Mashed Sweet Potatoes – perfect lower carb side dish.
Crispy Parmesan Potato Wedges
Ingredients
- 3 large russet potatoes
- 2 Tbsp cooking oil - avocado oil, melted coconut oil etc.
- 3 garlic cloves - minced
- ½ cup grated parmesan cheese
- ½ tsp paprika
- salt and pepper - to taste
Instructions
- Scrub the outsides of the potatoes. Slice each potato in half. Slice in half again, then slice those into halves. You will have 8 wedges from each potato.
- Place the potato wedges in a large bowl. Fill and cover them with enough hot water (I used a kettle to boil water). Let soak for 10 minutes.
- Drain the potatoes then wrap in a clean kitchen towel to dry off. Make sure each potato has been individually dried. Less water = crispier potatoes!
- Mince 3 cloves of garlic in a mincer or by hand.
- Grate the fresh parmesan with a cheese grater.
- Add the potato wedges to a large bowl. Drizzle cooking oil overtop (I used avocado oil) and add the minced garlic. Toss everything together.
- Add the grated parmesan and paprika. Toss with the potatoes until they're evenly coated.
- Place each wedge on a baking rack or baking sheet in a single layer so that they're not touching eachother. Sprinkle the tops with a little more paprika. Season with salt and pepper.
- Bake for 40-50 minutes (I baked for 45 mins) or until the outsides are cripsy golden brown. Note: If using a baking rack there's no need to flip them while cooking. If you're using a baking sheet without a rack I recommend flipping them with tongs halfway through for more even crispiness.To Serve: Be sure to have your favorite dips on hand. Ketchup, sour cream, salsa, and mayo are all great options!
Recipe Notes:
Equipment Used
Nutrition
Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.
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