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!
Why I Love This Garlic Parmesan Potato Wedges Recipe
Potato wedges are one of my favorite side dishes, and these baked Parmesan potato wedges are one of my 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.
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
Equipment
- Jelly Roll Pan
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
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.
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 is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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.
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!
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, my homemade ranch seasoning mix, or the classic herbs de Provence. Add a little chili powder or cayenne pepper for a bit of spice!
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 dressing, ketchup, honey mustard, and hot sauce, and all were absolutely divine.
Hi, Kelly;
That’s really too bad but that experience that you had. Have you tried Spraying or brushing a little bit of oil on to it before coating it with dry crumb ingredients.
Feedback: Okay, Miss Rookie; I managed to lose my cell phone in some distilled water, in the overflow for my dehumidifier unit. Its almost wondrous how happened…
I’m in the middle of something that’s sort of urgent, so once it was switched off and vacuum sealed into a huge bag of silica gel, I searched for my last phone. It had stopped working & wouldn’t even accept a charge any longer, back before the pandemic was even a thing. But years later, that sucker miraculously decides to accept a charge, and wake up.
It took care of the urgent stuff, and then I went in on the search engine, and when that opened up, there was the pictures of your fries.
Well, I had completely neglected supper, and haven’t even thought about it until I saw your fries.
They are in the oven right now. Of course, spontaneity meant substitution are necessary because I did not plan on having the ingredients in the house on last shopping day. I had some dehydrated Parmesan, that I crumbled to substitute for the freshly grated. Instead of parsley, there’s a little basil & a little sprinkle of celery salt.
I can’t eat butter, so I went with evoo.
Everything else was the same though. Lol.
While the air flyer oven was warming up, the washed spuds went in the nukerowave to speed up the process. The other ingredients went into a bag. The wedges got a quick coating of evoo, (Spraying is faster than brushing),then got shaken up in the bag of dry ingredients, arranged on a piece of parchment, and they’re in the air fryer oven as I type.
The savoury scent of the Parmesan is marrying up perfectly with the garlic, olive oil, and basil; for somebody who claims to be a rookie, your taste buds certainly know what they’re choosing for flavour combinations! They look even more appetizing than they smell. idk if they’ll really need dip. (… a sentence that I don’t think I’ve ever uttered before. )
I can hardly wait until they’re crisp!
Update/Verdict: They needed no condiments or dipping sauces. I think if I were to go for one, though, it would be something with a little bit of vinegar tang somewhere in the flavor profile. I might also increase the amount of dehydrated Parmesan again, and to speed up the crisping, some rice cracker crumbs, perhaps. That would be the most I would do to make any changes. Really, it is just sublime as it is.
Thank you very much for the awesome recipe! It now sits among my favourites.
Heck, I can't seem to get my old cell phone to part with the image! Lol
Thanks so much for the thorough review! If you’re in need to a dipping sauce, we hope you’ll give our fry sauce (click here) a try!
I am sorry to hear it didn’t work out for you, Kelly!
Great recipe! Areal family hit!
Thanks for sharing!
These were really tasty!!! I’m wondering if I did some thing wrong though? The parm was stuck on the bottom of the pan pretty good and after letting them sit for 7 mins it basically fell Off and I had to scrape it from the pan and kind of set it on the wedges. Is there a trick to making it so it’s not sticking to the pan and easier to stick to the potatoes? Flavor was excellent!
Did you spray the pan with nonstick spray? That’s very important!
Wow these potato wedges looks so perfect. Crispy crunchy from out n soft from inside..
Okay, i’m an idiot lol! Just realized there’s a vIdeo! Forgive me!
No don’t way that! Glad you found the video. I’ve been out with a sick baby so haven’t seen comments this week. SOrry about that!!
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!