Go Back
To make crispy Parmesan potato wedges, you need simple yet tasty ingredients. Here’s what you will need: - 4 large russet potatoes, cut into wedges - 1 cup grated Parmesan cheese - 1/2 cup breadcrumbs (preferably panko for extra crispiness) - 3 tablespoons olive oil - Seasonings: garlic powder, onion powder, smoked paprika, salt, and pepper - Fresh parsley, chopped for garnish Each ingredient plays a key role. The russet potatoes give a fluffy inside and crispy outside. The grated Parmesan cheese adds a rich, savory flavor. Panko breadcrumbs make the wedges extra crunchy. Olive oil helps everything brown nicely. Seasonings like garlic powder and smoked paprika add great taste. Fresh parsley brightens the dish and adds color. You can find the full recipe for Crispy Parmesan Potato Wedges at the beginning of this article. When you gather these ingredients, you set the stage for a delicious side dish that everyone will love! 1. Preheat your oven to 425°F (220°C). This makes the wedges nice and crispy. 2. Line a baking sheet with parchment paper. This helps with easy cleanup later. 3. In a large bowl, mix together the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well until everything is blended. 1. In another bowl, toss the potato wedges with olive oil. Make sure each wedge is coated well. 2. Dredge each potato wedge in the cheese mixture. Cover all sides to get that tasty crust. 1. Place the coated potato wedges in a single layer on the baking sheet. Don’t let them touch; this helps them crisp up. 2. Bake the wedges in the preheated oven for 30-35 minutes. Flip them halfway for even cooking. 3. When they are golden brown and crispy, take them out of the oven. Let them cool for about 5 minutes before serving. For the full recipe, check the earlier section. To get the best crispy texture, use panko breadcrumbs. Panko is lighter and airier than regular breadcrumbs. This helps create that nice crunch we all love. When you coat the potato wedges, panko sticks better and gives a more satisfying bite. Spacing on the baking sheet is also key. Arrange the wedges in a single layer with space between them. If they touch, steam forms, and your wedges won't crisp up. This small step makes a big difference. I always line my baking sheet with parchment paper, too. It makes cleanup easy and helps with even cooking. To amp up the flavor, think about adjusting the seasonings. You can add cayenne pepper for heat or dried herbs for freshness. I love mixing in some Italian seasoning for a twist. If you want to switch up the cheese, consider using sharp cheddar or even feta. Each cheese brings a different taste. You can also use nutritional yeast for a vegan option. It offers a cheesy flavor without dairy. These small changes can make your wedges unique and exciting. For the full recipe, check out the Crispy Parmesan Potato Wedges section above. {{image_2}} You can switch up the cheese for a new twist. Cheddar adds a sharp flavor. Monterey Jack gives a creamy taste. Both work well with the crunchy wedges. For a vegan option, try cashew cheese or a store-bought vegan cheese. These alternatives melt nicely and keep the dish tasty. Herbs and spices can elevate your potato wedges. Adding rosemary or thyme brings fresh notes. These herbs pair well with the crispy texture. If you like heat, try adding cayenne pepper or chili powder. A little goes a long way in making these wedges exciting. You can mix and match flavors based on what you enjoy. For the full recipe, check out the details above! To keep your leftover crispy Parmesan potato wedges fresh, use an airtight container. This helps retain their flavor and texture. Store them in the fridge for up to three days. After that, they may lose their crispiness and taste. To reheat your wedges, use an oven or an air fryer. Preheat your oven to 375°F (190°C). Place the wedges on a baking sheet and heat them for about 10-15 minutes. This method keeps them crispy. If you use an air fryer, set it to 350°F (175°C) and cook for about 5-7 minutes. You can freeze the wedges, but they won’t be as crispy when reheated. If you freeze them, put them in a freezer-safe bag. They can last up to three months. For best results, reheat straight from the freezer. To make crispy Parmesan potato wedges in an air fryer, follow these steps. Cut the potatoes into wedges as you would for the oven. Toss them in olive oil, then coat them in the cheese and breadcrumb mix from the Full Recipe. Preheat your air fryer to 400°F (200°C). Place the wedges in a single layer in the fryer basket. Cook for about 15 to 20 minutes, shaking the basket halfway through. This method gives you that nice crunch with less oil. Yes, you can prepare these wedges ahead of time. Cut the potatoes and coat them in the cheese mixture. Store them in the fridge for up to 24 hours before cooking. When you’re ready, just pop them in the oven or air fryer. They will still taste great! Crispy Parmesan potato wedges taste amazing with various dipping sauces. My favorites include ranch dressing, ketchup, and garlic aioli. You can also try spicy sriracha or tangy barbecue sauce for a fun twist. Serve these sauces on the side for a tasty snack or side dish! In this blog post, we covered how to make crispy Parmesan potato wedges. You learned about the needed ingredients, like russet potatoes and Parmesan cheese. We provided step-by-step instructions for preparing, coating, and baking the wedges. Tips for achieving crispiness and flavor variations were also shared. These wedges are easy to make and great as a snack or side dish. I hope you enjoy trying this recipe as much as I did. Perfecting these crispy wedges will surely impress your family and friends. Give it a go!

Crispy Parmesan Potato Wedges

Indulge in the ultimate crispy treat with these Crispy Parmesan Potato Wedges! This easy recipe features perfectly baked wedges coated in a delicious blend of Parmesan cheese and spices, making them a mouthwatering side dish or snack. With just a few simple ingredients and steps, you'll have golden, crunchy wedges ready in no time. Click through for the full recipe and elevate your snacking game today!
Print Recipe Pin Recipe

Ingredients
  

4 large russet potatoes, cut into wedges

1 cup grated Parmesan cheese

1/2 cup breadcrumbs (preferably panko for extra crispiness)

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easier cleanup.

    In a large bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well until combined.

      In another bowl, toss the potato wedges with olive oil until they're evenly coated.

        Dredge each potato wedge in the cheese mixture, ensuring they're fully covered on all sides.

          Place the coated potato wedges in a single layer on the prepared baking sheet, making sure they are not touching for maximum crispiness.

            Bake in the preheated oven for 30-35 minutes, flipping the wedges halfway through to achieve an even golden brown color.

              Once they're crispy and golden, remove them from the oven and let them cool for about 5 minutes.

                Garnish with fresh chopped parsley before serving.

                  Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve the crispy wedges hot, arranged on a platter with a side of your favorite dipping sauce, such as ranch or ketchup, for added appeal!