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 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. This recipe for Parmesan Potato Wedges is loosely based on that recipe, only easier! After all, time is of the essence during that dinner hour.
Essentially homemade french fries, they are baked in the oven and seasoned with dried herbs, garlic, parmesan cheese, and butter. The key to perfect roasted potatoes is a high cook temperature, plus 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.
So let's get to making it! The text below offers some tips for making it, or you can scroll down to the bottom for the complete recipe.
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, feel free to leave a comment below.
- russet potatoes (see note below for potato subs)
- olive oil
- salt + pepper
- dried Italian herbs
- dried oregano
- garlic powder
- garlic cloves
- parmesan cheese
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, they just won't be as good.
How to Safely Cut Wedge Fries
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.
Unfortunately, these potato wedges don't store well. The insides of the potato wedges 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.
Watch It: How to Make Parmesan Potato Wedges
More Side Dish Recipes
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Perfectly seasoned and so crispy, these baked Parmesan Potato Wedges are the perfect side dish.
- 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)
- 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.
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.
Keywords: Parmesan Potato Wedges