Parmesan Potato Wedges are so absolutely delicious and easy! You’ll never go back to regular fries after you try these thick potato wedges coated in a crispy cheese shell. They’re just too good!
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Why We Love This Garlic Parmesan Potato Wedges Recipe
These baked Parmesan potato wedges are one of my most favorite recipes on The Cookie Rookie. When I say they’re addicting, I mean that Mom and I ate the entire pan in under 30 minutes after photographing them…Ya, they are that good.
If I would make these every single night, Pat would be one very happy husband. He could not believe how many of them we ate on our own, and he was pretty disappointed we didn’t make him a double batch.
Variations on Parmesan Wedge Potatoes
These potato wedges are so good and versatile to boot! Swap out the Penzey’s for regular garlic powder, or try Creole seasoning, ranch, Italian seasoning, or herbs de Provence. Add a little chili powder or cayenne pepper for a bit of spice!
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How to Store and Reheat
Store leftover Parmesan potato wedges in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through.
How to Freeze
Freeze Parmesan potato wedges in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen in a 350°F oven for 15-20 minutes, or until warmed through.
Serving Suggestions
These baked parmesan potato wedges are a side dish fit for the most casual burger meal or the most classy romantic dinner at home. We dipped these crispy baked potato wedges in ranch, ketchup, honey mustard, and hot sauce, and all were absolutely divine.
There’s no need to par-cook these potatoes before baking them!
If your wedges aren’t crisping up, turn up the oven temperature to 400°F and let them cook! Make sure none of the wedges are touching or overlapping on the pan.
Place the wedges in a hot (400°F) oven to crisp them back up!
More Potato Wedge Recipes To Try
5-Star Review
“Tryed a recipe before this way and was terrible. But WOW this recipe is sooooooo!!! good I am making it again tonight!!! YUMMY!” -Regina
Crispy Parmesan Potato Wedges Recipe
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Ingredients
- ¼ cup unsalted butter (½ stick)
- 1¼ cup grated Parmesan cheese
- ½ teaspoon ground black pepper
- ½ tablespoon Penzey’s Sandwich Sprinkles or sub garlic powder
- ½ tablespoon dried parsley or your favorite herb; plus more, for topping
- 6 medium potatoes russets or Yukon Gold, washed
- Olive oil for brushing
Recommended Equipment
Instructions
- Preheat oven to 375°F. Place the butter in an 11×15-inch jelly roll pan and place it in the preheating oven until the butter melts. Remove from the oven as soon as the butter has melted.¼ cup unsalted butter
- Sprinkle the melted butter evenly and liberally with the grated Parmesan, then sprinkle with pepper, seasonings, and herbs. Press the cheese onto the butter.1¼ cup grated Parmesan cheese, ½ teaspoon ground black pepper, ½ tablespoon Penzey’s Sandwich Sprinkles, ½ tablespoon dried parsley
- Halve each potato lengthwise, then turn cut-side down and cut each half at an angle into 3 equal wedges. Dry the potato wedges with a paper towel.6 medium potatoes
- Press each potato wedge, flesh-side down, firmly onto the Parmesan.
- Lightly brush the exposed sections of potato with olive oil.Olive oil
- Very lightly season the potatoes with coarse salt and freshly ground pepper and sprinkle with more herbs.
- Place in preheated oven and bake 40-50 minutes.
- If needed to crisp the Parmesan crust, turn the heat up to 400°F for the last 5-10 minutes.
- Transfer potatoes to a wire cooling rack and allow to cool for at least 7 full minutes – this allows the cheese crust to stick to the potatoes.
- Serve with your favorite dip. Buffalo, sour cream or Ranch dips work well.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- when these Crispy Parmesan Potato Wedges are cooking in the oven, they look a tad strange. It looks like all the cheese has cooked off of them and that the recipe is about to be a failure. BUT TAKE HEART! That’s how they should look.
Nutrition Information
How to Make Parmesan Potato Wedges Step by Step
Melt the Butter: Preheat your oven to 375°F. Place ¼ cup (½ stick) of unsalted butter in an 11×15-inch jelly roll pan and place it in the preheating oven until the butter melts. Remove from the oven as soon as the butter has melted.
Season the Cheese: Sprinkle the melted butter evenly and liberally with 1¼ cups of grated Parmesan cheese, then sprinkle with ½ teaspoon ground black pepper, ½ tablespoon of Penzey’s Sandwich Sprinkles (or garlic powder), and ½ tablespoon of dried parsley. Press the cheese onto the butter.
Cut the Potatoes: Halve 6 medium potatoes lengthwise, then turn cut-side down and cut each half at an angle into 3 equal wedges. Dry the potato wedges with a paper towel.
Press the Potatoes: Press each potato wedge, flesh-side down, firmly onto the Parmesan.
Season the Potatoes: Lightly brush the exposed sections of potato with olive oil. Very lightly season the potatoes with coarse salt and freshly ground pepper and sprinkle with more herbs.
Bake the Potatoes: Place in the preheated oven and bake for 40-50 minutes. If needed to crisp the Parmesan crust, turn the heat up to 400°F for the last 5-10 minutes.
Cool and Serve: Transfer potatoes to a wire cooling rack and allow to cool for at least 7 full minutes – this allows the cheese crust to stick to the potatoes. Serve with your favorite dip. Buffalo, sour cream, or Ranch dips work well.
Hi. In the process of makIng these, but confuses as to which sIde the “exposed” side is. Some of thr wedges have three flesh sides, and some have two. Help!
So sorry I missed your comment!! xoxo
Great recipe.goes great with many burger and dinner dishes
So happy to hear that! These are our go-to as well. Have a great night!!
Tryed a recipe before this way and was terrible. But WOW this recipe is sooooooo!!! good I am making it again tonight!!! YUMMY!
I was wondering if you use freshly grated parmesan, the kind in the green can or the preshredded in the plastic bags in the refrigerated cheese section? I am sure we will also be devouring thm..yum!
Yum, Yum! Appetizer or with as a main meal looks like a yummy winner to me!
Always looking for recipes for 2. Tired a taking recipe and dividing it
Wo Acha Hay Tou Behtar, Bura Hay Tou Bhi Qabool
Mizaaj-E-Ishq Mein Aib-O-Hunar Dekhe Nahi Jatay…!!!
I don’t understand #4 :(
I was cOnfUsed about soMething, too. Watch the Video abOve! :)
Thanks Michelle!
When you say to remove potatoes to cooling rack, do you mean the entire tray or do you actually remove the wedges from the baking pan?
looks so delicious surely going to try this