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Home Recipe Index Sides & Salads

Crispy Parmesan Potato Wedges

★★★★★ 5 /5
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Polly Conner
By: Polly ConnerPosted: 12/7/21Updated: 9/20/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

Parmesan Potato Wedges are an easy side dish that all ages love. They aren’t steak fries. They aren’t french fries. But your family will gobble them up like they are! With a few simple ingredients, Parmesan Potato Wedges will become a new weeknight dinner best friend.

Crispy parmesan potato wedges piled on top of each other
Table of Contents
  • Ingredients
  • Step-by-Step Instructions
  • Ideas for Dips
  • What Goes Well with Parmesan Potato Wedges?
  • Check Out Some Other Side Dishes
  • Crispy Parmesan Potato Wedges

Ingredients

The ingredients are super simple. Here is what you need:

  • Russet potatoes – I have used yukon gold potatoes too!
  • Olive oil or avocado oil
  • Ssalt
  • Garlic powder
  • Italian seasoning
  • 1/2-3/4 cups shredded parmesan cheese (more if you want them more cheesy.)
Cooked parmesan potato wedges on a baking sheet

Step-by-Step Instructions

These oven-baked parmesan potato wedges are a go-to side dish for all kinds of meals. This is such a great recipe to have under your belt, because they really do go with so many recipes. Here are 6 quick steps on how they come together.

  1. Cut potatoes into thick wedges and place them in a large mixing bowl.
  2. Drizzle olive oil over the wedges and toss, making sure they are coated well.
  3. Add the seasonings and parmesan cheese to the bowl and stir.
  4. Dump the contents out on a well-greased baking sheet and top with a bit more parmesan if desired.
  5. Bake at 375°F for about 30-35 minutes, flipping halfway through.
  6. Broil a few more minutes if you want a little crisp to your potatoes.

Ideas for Dips

Here are some ideas on dips to provide with the wedges

  • The easy one: ketchup!
  • Queso dip. Cheese on cheese on cheese! 
  • Easy Tzatziki Sauce
  • Easy Southwest Ranch Dressing
  • A spinach artichoke dip would be yummy too!

Southwest ranch sauce

I love that they make a great sub for french fries or tater tots.

A close up of cooked parmesan potato wedges

What Goes Well with Parmesan Potato Wedges?

Oh man, these would play nice with SO many recipes. Here are a few off the top of my head that they would pair great with:

Pan Seared Steak

Grilled Pork Tenderloin

Slow cooker Pork Loin

Check Out Some Other Side Dishes

Maple roasted carrots in a white bowl

Maple Glazed Carrots

roasted broccoli on a baking sheet

Oven Roasted Broccoli

Sweet potato biscuits on a plate. One is buttered.

Sweet Potato Biscuits

Garlic Green Beans on a white plate

Garlicky Green Beans

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

★★★★★ 5 from 1 review

Crispy Parmesan Potato Wedges

Crispy Parmesan Potato Wedges are an easy way to curb those tater cravings with a delicious, savory flavor.

Yield: 6 1x
Prep: 0 minutesCook: 35 minutesTotal: 35 minutes
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Ingredients

  • 3–4 large russet potatoes
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 cups shredded parmesan cheese (more if you want!)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  1. Cut potatoes into thick wedges and place them in a large mixing bowl.
  2. Drizzle olive oil over the wedges and toss, making sure they are coated well.
  3. Add salt, garlic salt, Italian seasoning and parmesan cheese to the bowl and stir.
  4. Dump the contents out on a well greased baking sheet and top with a bit more parmesan is desired.
  5. Bake at 375°F for about 30 minutes, flipping half way through.
  6. Broil a few more minutes if you want a little crisp to your potatoes.

Notes/Tips

Grated parmesan cheese will work as well!

© Author: Polly Conner
Cuisine: American Method: Baked

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Polly Conner

Polly Conner

As co-founder of Thriving Home, Polly’s passionate about helping busy parents get dinner on the table. With a house full of kids, dogs, and (usually) a DIY project in the works, she knows firsthand how every minute (and every dollar) counts. As a business owner, she enjoys wearing multiple hats and serves best as a project manager for Thriving Home.

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  1. AvatarKera says

    Posted on 12/17/22 at 9:44 pm

    I’ve tried a few wedge recipes but they never turned out quite right. These are fantastic. Crispy with some of that tender potato in the middle. Great flavor! Will definitely have again!

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 12/18/22 at 4:35 pm

      Hi Kera! So glad to hear you enjoyed this recipe. Thank you for taking the time to leave a review.

      Reply
  2. AvatarAmy says

    Posted on 6/17/22 at 12:24 pm

    After cutting the potatoes into wedges, should the be soaked in water for a bit, or is that not necessary for this recipe?

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 6/18/22 at 8:53 am

      You don’t have to, but I often do soak my potatoes before roasting to remove some of the starch. It’s up to you! We tested it without doing that step, so we know it works without soaking. Hope that helps.

      Reply

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