Perfectly seasoned and ever so crispy, these baked Parmesan Potato Wedges are the perfect side dish for almost any dinner-time meal.
In one of the restaurants I used to cook in, we made these unbelievable roasted potato wedges. They were most definitely deep fried (which, of course, always makes things delicious), but it was the treatment the potatoes received after their float in the fryer that really made them stand out. Once they were fried, they were tossed in a little oil, butter, raw garlic, and fresh herbs. Just like some other restaurant-inspired recipes on this website (take, for example, Honey and Cumin Roasted Carrots and Sour Cream and Onion Mashed Potatoes), the idea for these Parmesan Potato Wedges was inspired by those unforgettable ones at a short-lived funky restaurant on the Cambridge side of the Charles River.
Essentially homemade French fries, these baked potato wedges are seasoned with dried herbs, garlic, parmesan cheese, and butter. The key to perfect roasted potatoes is a high cook temperature and a long time in the oven. So while these potato wedges won't be ready quickly, they are largely hands-off cooking. And they pair perfectly with so many main dishes (hello, Juicy Air Fryer Chicken Breast or Italian Turkey Meatballs).
So, let's get to making it! You can jump around the article using the menu below, or you can just head right to the bottom for the complete recipe.
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Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card.
Ingredients Needed
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card. If substitutions are available for this recipe, they'll be listed here. If you don't see a substitution you are looking for, please leave a comment below.
- russet potatoes (see note below for potato subs)
- olive oil (or avocado oil)
- dried Italian herbs
- dried oregano
- garlic powder
- garlic cloves
- parmesan cheese (good quality, if possible!)
- ground black pepper + coarse kosher salt (This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half)
The Best Potato for Wedge Fries
Without a doubt, the russet potato is the winner here. Russets bake up crispy on the outside and creamy on the inside. Will this recipe "work" with potatoes other than russets? Technically yes, they just won't be as good.
How to Safely Cut Wedge Fries
Safety first, always! Cutting the potato wedges is quite simple, but there is a safe way and an unsafe way to do it!
To safely cut the wedges:
- Start with scrubbed and dried russet potatoes.
- Place the potato on a flat steady surface. Carefully cut the potato in half lengthwise.
- Then place those halves flat side down. Using a steady surface helps prevent slips.
- Then cut each half in half lengthwise.
- Then repeat that process one more time, resulting in 8 even wedges.
How to Make Them
This is a quick visual overview of making the parmesan potato wedges. If you are looking for the full recipe, keep scrolling!
Step 1: Add prepped potatoes, 2 tablespoons olive oil, salt, pepper, italian herbs, oregano, and garlic powder to a sheet pan and toss to coat.
Step 2: Arrange potato wedges on the pan so each one is flat side down and spaced apart.
Step 3: Bake for 40 minutes, flipping the potato wedges halfway through.
Step 4: Add remaining ingredients, toss, return to oven for 5-10 mins until crispy and golden.
Storing Leftovers
Unfortunately, these potato wedges don't store well. The insides get dry once reheated. So don't plan to make these as meal prep, as they're best the day they are made. However, that doesn't mean you need to throw out leftovers!
You can keep leftovers for up to two days, and reheat them in an oven or toaster oven.
Video: Parmesan Potato Wedges
More Potato Recipes
- Salted Potatoes (Papa Salada)
- Potato Cauliflower Soup
- Air Fryer Sweet Potato Wedges
- Sheet Pan Sausage and Potatoes
More Side Dishes Recipes
Making the recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
PrintFull Recipe
Baked Parmesan Potato Wedges
- Prep Time: 00:10
- Cook Time: 00:45
- Total Time: 55 minutes
- Yield: Serves 4-6 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Description
Perfectly seasoned and so crispy, these baked Parmesan Potato Wedges are the perfect side dish.
Ingredients
- 4 medium to large russet potatoes (about 2 lbs.)
- 3 tablespoons olive oil, divided
- 1 teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried italian herbs
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 3 garlic cloves, minced
- ¼ cup parmesan cheese (see note)
Instructions
- Preheat oven to 425ºF.
- Scrub potatoes and cut into 8 wedges each.
- On a 9x13 inch sheet pan add potatoes, 2 tablespoons olive oil, salt, pepper, italian herbs, oregano, and garlic powder and toss to coat. Arrange potato wedges on the pan so each one is flat side down.
- Bake for 40 minutes, flipping the potato wedges halfway through.
- Add garlic, parm cheese and the remaining 1 tablespoon of olive oil, and carefully toss to coat. Return the potatoes to the oven for another 5-10 minutes, or until the fries are crispy and the garlic is lightly golden.
Notes
Use the best quality parmesan you have! Some of the cheaper parmesan cheeses have weird additives that melt a little funny once you put it in the oven.
Want to amp up the flavor on these wedge fries? Sprinkle with fresh chopped herbs after they're cooked, such as chives, parsley and thyme.
Maggie
These turned out amazing! Thank you for sharing!
Kelli Avila
So glad you enjoyed them, Maggie! -Kelli
Heather
Delicious! Went lighter on the oregano (personal preference) and these were still nicely seasoned.