Crispy Garlic Parmesan Potato Wedges

Ingredients

• 454 g (1 lb; 3 to 4 potatoes)russet potatoes, skin left on
• 30 ml (2 tbsp)olive oil
• 100 g (1 cup)grated Parmesan cheese
• 5 ml (1 tsp)Italian seasoning
• 5 ml (1 tsp)kosher salt
• 2.5 ml (½ tsp)cracked black pepper
• 2.5 ml (½ tsp)garlic powder
• 2.5 ml (½ tsp)ground paprika
• to tastefresh chives, chopped, for garnish
• to tasteranch dressing or blue cheese dressing
• to tasteSriracha ketchup or regular ketchup

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F). Line a large baking sheet with baking parchment and set it aside.

2. 2

   Cut the potatoes

   Rinse the potatoes and pat them dry. Cut them into wedges, put them in a large bowl, drizzle with the olive oil and toss to coat.

3. 3

   Mix the coating

   Whisk the Parmesan, Italian seasoning, salt, pepper, garlic powder and paprika in a small bowl. Sprinkle the mixture over the wedges and toss until coated.

4. 4

   Bake the wedges

   Arrange the wedges in a single layer on the prepared baking sheet. Bake for 35 to 40 minutes, until tender and golden.

5. 5

   Garnish and serve

   Take the wedges out of the oven and, if desired, scatter over freshly chopped chives. Transfer to a serving platter and serve with your chosen dipping sauce.

6. 6

   Enjoy the wedges

   Serve while hot.

What are potato wedges?

Potato wedges are thick-cut pieces of potato baked or fried until tender inside and browned on the outside. They are a familiar casual side, often served with a dip.

This version uses russet potatoes and a Parmesan-herb coating. Keeping the skins on makes preparation simple, while the cheese and seasonings bring plenty of savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 9g protein, 13g carbs, 11g fat.

The potatoes provide most of the carbohydrates, while olive oil and Parmesan contribute much of the fat; Parmesan also supplies protein. Serve a sensible portion with vegetables or salad, and keep dips on the side so you can choose how much to add.

Choosing the potatoes

Russets: their starchy texture suits baking and helps the centres turn soft while the edges colour. Leave the skins on as directed, but rinse away any dirt and dry the potatoes well.

Even cuts: aim for wedges of similar thickness so they finish cooking at about the same time. Very thin pieces may brown before the thicker ones are tender.

Getting the coating to stick

Oil first: toss the wedges with olive oil before adding the dry mixture. This gives the Parmesan and seasonings a surface to cling to.

Seasoning mix: combine the Parmesan, Italian seasoning, salt, pepper, garlic powder and paprika thoroughly so the flavour is distributed across the wedges.

Browning and doneness

Single layer: spread the wedges out on the baking sheet rather than piling them together. Space between pieces helps them bake and brown instead of steaming.

Check the centres: bake for 35 to 40 minutes at 220°C (425°F), looking for golden surfaces and tender potato inside. If they need more time, continue baking until tender.

Serving with dips

Fresh finish: add the chopped chives after baking so they keep their colour and fresh flavour. The wedges are best served hot, straight from the oven.

Dips: offer ranch or blue cheese dressing, and Sriracha or regular ketchup. A crisp salad or simply cooked vegetables can round out the plate.

Planning the timing

Prep: rinse, dry and cut the potatoes while the oven heats. Mix the seasoning as they are tossed with oil, then get them onto the baking sheet promptly.

Bake: allow 35 to 40 minutes in the oven, with the potatoes arranged in a single layer. Have the chives and dips ready so the wedges can be served as soon as they come out.

Recipe notes & tips

• Dry the potatoes thoroughly after rinsing so excess water does not cling to the wedges.
• Cut the wedges to a similar thickness for more even cooking.
• Toss the wedges with oil before adding the Parmesan mixture.
• Spread the wedges in one layer, using another baking sheet if they do not fit without crowding.
• Check a thicker wedge for tenderness before taking the tray out.
• Add the chives just before serving for a fresh garnish.

Variations

• Extra garlic: add a little more garlic powder to the Parmesan seasoning.
• Spicier coating: increase the paprika or use a hot paprika.
• Herb change: replace the Italian seasoning with dried oregano.
• Fresh herbs: finish with chopped parsley instead of chives.
• Different dip: serve with plain yoghurt mixed with herbs and lemon.
• Cheesier finish: grate a little extra Parmesan over the wedges as they come out of the oven.

Common mistakes to avoid

• Wet potatoes: they can hinder browning; pat them dry before cutting and seasoning.
• Uneven wedges: pieces cook at different speeds; cut them to a similar thickness.
• Adding cheese too early: it may clump unevenly; toss the wedges with oil first, then add the seasoning mix.
• Crowded baking sheet: the wedges may steam instead of brown; spread them out or use another tray.
• Taking them out too soon: the centres may still be firm; check for tenderness and bake longer if needed.

How to store

Refrigerate leftover wedges in an airtight container for up to 3 days. Reheat in an oven or air fryer until hot and crisp; they will be softer if reheated in a microwave.

Frequently asked questions