Print

Crispy Parmesan Potato Wedges

crispy parmesan potato wedges - featured image
Print Recipe

These oven-baked potato wedges are golden, crispy, and coated in parmesan and herbs, making them the perfect Friendsgiving snack or potluck side. Easy to prepare and naturally gluten-free, they deliver comfort and crunch in every bite.

Ingredients

Scale
  • 4 large russet potatoes (about 2 lbs), scrubbed clean
  • 3 tablespoons olive oil
  • 3/4 cup freshly grated parmesan cheese
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 1/4 teaspoons kosher salt, or to taste
  • 1/2 teaspoon freshly cracked black pepper
  • 1 teaspoon dried Italian herbs (optional)
  • 2 tablespoons fresh parsley, finely chopped (for garnish)
  • Marinara sauce (optional, for dipping)
  • Ranch dressing (optional, for dipping)
  • Sour cream (optional, for dipping)

Instructions

  1. Scrub the russet potatoes clean (peeling optional). Slice each potato in half lengthwise, then slice each half into 4-6 wedges, aiming for uniform wedges about 3/4-inch thick.
  2. Place wedges in a large bowl of cold water and soak for 20–30 minutes to remove excess starch.
  3. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  4. Drain wedges and pat completely dry with paper towels.
  5. In a large mixing bowl, toss potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
  6. Sprinkle half the parmesan and dried Italian herbs over the wedges. Toss again to coat.
  7. Spread wedges out in a single layer on the prepared baking sheet, ensuring none are overlapping.
  8. Bake for 25 minutes.
  9. Carefully flip each wedge and sprinkle remaining parmesan over the top. Return to oven and bake another 15–20 minutes, until golden brown and crispy.
  10. Remove from oven and let cool for 2–3 minutes. Sprinkle with fresh parsley and serve hot with your favorite dipping sauce.
  11. Optional: For extra crunch, broil for 2–3 minutes at the end, watching closely to prevent burning.

Notes

Soaking the potato wedges in cold water before baking removes excess starch for extra crispiness. Dry the wedges thoroughly before seasoning. Bake in a single layer and flip halfway for even browning. For dairy-free, swap parmesan for nutritional yeast. Sweet potatoes can be substituted, but reduce baking time by 5–7 minutes.

Nutrition

Keywords: potato wedges, parmesan, crispy, Friendsgiving, snack, oven-baked, gluten-free, easy, appetizer, party food

Find it online: https://hungermind.com/crispy-parmesan-potato-wedges-recipe-easy-friendsgiving-snack/