PARMESAN POTATO WEDGES are so absolutely delicious and EASY! You’ll never go back to regular fries after you try this thick crispy baked potato wedges recipe coated in a crispy cheese shell. They’re just too good!
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Parmesan Potato Wedges Recipe
Parmesan Potato Wedges are a cheesy, delicious side dish for any meal. This crispy baked potato wedges recipe is something you’ll make over and over again!
I’m struggling to find the right words to describe these utterly amazing CRISPY PARMESAN POTATO WEDGES! These are by far my favorite potato recipe on the site, and 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.
We dipped these crispy baked potato wedges in ranch, ketchup, honey mustard, and hot sauce, and all were absolutely divine.
They’ve got the best crispy Parmesan shell coating tender potato wedges, and I’m just so excited about this recipe. Are you ready to try the best side dish this side of the Mississippi?! Buckle up!
Parmesan Potato Wedges are about to be your new favorite way to eat potatoes. This crispy baked potato wedges recipe is beyond delicious!
Crispy Baked Potato Wedges
I’m not gonna like, 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.
The crispy shell is just baking onto the side of the wedges and is waiting for you to break them each apart, creating the tastiest steak fries you’ve ever tasted. Best. Recipe. Ever. Crispy Baked Potato Wedges…will you marry me?!
These baked parmesan potato wedges are a side dish fit for the most casual burger meal, or the most classy romantic dinner at home.
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.
Lucky for him I’ll be making these again and again and again.
How to Make Potato Wedges
These oven baked potato wedges are a must make for all kinds of meals. This is such a great recipe to have under your belt, because they really do go with so many dishes, and everyone will love them!
Potato wedges are generally pretty easy to make, and this recipe just requires an extra step to get that crispy cheesy coating.
How to make Parmesan Potato Wedges:
- Preheat oven to 375°F & melt butter in pan
- Cut potatoes into wedges and dry them with paper towels
- Sprinkle the Parmesan and seasonings into the melted butter
- Press potato wedges firmly into the cheese & butter, then brush the other sides with olive oil
- Bake wedges for 40-50 minutes
- Let the Parmesan potato wedges cool for about 7 minutes before serving
You can turn the heat up to 400°F for the last 5 minutes to really crisp up the cheese if you want. These crispy baked potato wedges are definitely a dip kind of dish, so serve them with ranch, ketchup, whatever you prefer!
These Baked Parmesan Potato Wedges are one of my most favorite recipes on The Cookie Rookie. I hope you love them as much as we do! This crispy baked potato wedges recipe is so perfect with burgers, sandwiches, steaks, or even as just an appetizer or party snack.
Along with a bunch of dips, these would definitely be gone in seconds on game day. They are just too good to resist!
Watch the Video & See the recipe card for details on how to make Parmesan Potato Wedges. Enjoy!
If you like these oven baked potato wedges, you’ll love these other potato recipes too:
- Crispy Home Fries recipe
- Baked Sweet Potato Chips
- Best Herb Roasted Potatoes
- Shoestring Fries
- Simple Smashed Potatoes recipe
- Bacon Cheese Fries with Ranch
Crispy Parmesan Potato Wedges
Ingredients
- 6 medium potatoes russets or Yukon Gold, washed
- ¼ cup butter unsalted
- 1¼ cup grated Parmesan cheese
- ½ teaspoon ground black pepper
- Penzey’s Sandwich Sprinkles or garlic powder
- Dried parsley or favorite herb
- Olive oil to brush potatoes
Instructions
- Preheat oven to 375 degrees F.
- Place butter in an 11×15 inch jelly roll pan and place in oven until butter melts. Remove from oven as soon as butter has melted.
- Halve each potato, lengthwise, and cut each half into 3 equal wedges. Dry potato wedges with a paper towel.
- Sprinkle melted butter evenly and liberally with grated Parmesan, then sprinkle with pepper, seasonings and herbs. Press the cheese onto the butter.
- Press each potato wedge, flesh-side down, firmly onto the Parmesan.
- Lightly brush the exposed section of potato with olive oil.
- Very lightly season the potatoes with coarse salt & freshly ground pepper and sprinkle with crushed herbs.
- Place in preheated oven and bake 40-50 minutes.
- *If needed to crisp the Parmesan crust, turn the heat up to 400 for the last 5-10 minutes.
- **Transfer potatoes to a cooling rack and allow to cool 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.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
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, I hope you’ll give my fry sauce (click here) a try!
Really wanted to like this. It sounds great looks really delicious in your pics. But for the life of me, I could not get the coating to stick to a dry potato. Tried spray oil and that didn’t work either. You skipped over how to do that and get a solid coating in your instructions. I ended up adding a little more melted butter and having to slather it on. Then it all melted off when I cooked it. Really disappointed.
I am sorry to hear it didn’t work out for you, Kelly!
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.
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!
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!