The best side dish ever? This Parmesan potato wedges recipe will have your friends and family singing your praises.
“This might be my perfect food.” I’m prone to superlatives when describing food, so please take this with a grain of salt. But I did utter those words after eating these Parmesan potato wedges — or shall I say, inhaling them? There was something about the crispy potato outside, the tender inside, and the savory pop of crunchy Parmesan bits that had me on board from the very first wedge. These disappeared very quickly in our house, and Alex and I certainly hope they will in yours. Keep reading for our now beloved recipe.
How to make Parmesan potato wedges
For this Parmesan potato wedges recipe, we worked to balance flavor with ease of method. And we hope we’ve found that perfect balance: this recipe is easy and delicious. It does take about 45 minutes to make, so plan accordingly. They’re perfect for entertaining, and if you have the time, a great side dish for a weeknight meal.
In testing, Alex and I found that the way to get the crispiest, tastiest potatoes imaginable was using salted butter and shredded cheese to make a crispy coating. In our seasoned baked potato wedges recipe we found that it was best to boil medium-sized potatoes and then bake them, but for this recipe we wanted to try a version that was only baked. We used smaller potatoes and were able to get the recipe to work with only a 30 minute bake time!
Here are the ingredients you’ll need for these Parmesan potato wedges (see the full recipe below):
- Yellow or red waxy potatoes (see section below)
- Salted butter, melted
- Garlic powder
- Dried basil
- Shredded Parmesan cheese
- Kosher salt & pepper
Simply mix all the ingredients together, then place on a parchment lined baking sheet. Bake 18 minutes on one side, then about 10 more minutes on the other side until browned and crispy. Scroll down for the full recipe! Unless you’re wondering…
What are waxy potatoes?
This Parmesan potato wedges recipe calls for waxy potatoes. But what are they? Waxy potatoes are varieties like red or new potatoes: they have low starch content and hold their shape after cooking. Here are types of potato varieties that are considered waxy potatoes:
- Red bliss / red potatoes
- New potatoes (small red potato variety)
- Fingerling (though they have a different shape, they’d work here!)
- Inca gold
- Rose gold
- Purple Viking
Source — Huffington Post Let us know if you run across others that we should add to our list!
Can I double this recipe?
You sure can! This Parmesan potato wedges recipe calls for 1 pound of potatoes, which makes for a pretty modest serving size. You could 1.5 or double the recipe if you have very hungry eaters. However, keep in mind that when you put two baking trays into the oven, the baking time will be affected because there is more surface area of food and more steam released.
For this recipe, we’d recommend increasing the temperature to 450 degrees. You’ll likely need a few more minutes in the oven to make sure the potatoes get crispy.
How to serve these Parmesan potato wedges
It might go without saying, but these wedges are best served directly out of the oven. If you’re wondering how to make them ahead, it’s actually best to bake them fresh the day of. We did experiment with cutting the potatoes in advance and refrigerating: while we’d not normally recommend this, it did work for this recipe. However if doesn’t save a ton of time, because you still have to preheat the oven and you can chop them in this time.
If you end up having leftovers of these potatoes, you can refrigerate them and then reheat them on a baking sheet in a 425F oven until they are crispy again. This could be an option if you wanted to make them in advance: but if you’re serving for guests, we’d recommend making a fresh batch! (If it’s just you and your family on a Monday night, then go for it!)
When we served these potato wedges, we garnished them with a bit of chopped Italian flat-leaf parsley for color. You could also dip them in ketchup or another sauce: like our Yum Yum Sauce, Healthy Ranch, or Garlic Aoili. But they’re so tasty, it’s not necessary!
Video: How to cut potato wedges
And finally: before you make these Parmesan potato wedges, you’ve got to know how to cut potato wedges! Here’s a quick way to cut potato wedges–and a video of me cutting them in our kitchen! Take a watch below to see our quick method:
This Parmesan potato wedges recipe is…
Vegetarian and gluten-free.Print
The best side dish ever? This crispy Parmesan potato wedges recipe will have your friends and family singing your praises.
- 1 pound yellow or red waxy potatoes, 2 to 3 inches long (about 6 to 7 potatoes)*
- 2 tablespoons salted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded Parmesan cheese
- Chopped flat-leaf parsley, as a garnish (optional)
- Preheat the oven to 425 degrees Fahrenheit.
- Cut the potatoes into wedges (see the video below!). Place all ingredients into a bowl and mix until fully coated.
- Line a baking sheet with parchment paper. Place the wedges onto the sheet in a single layer, using your fingers to place some of the Parmesan cheese that falls off onto the top of the wedges (it doesn’t have to be perfect, just take a minute or so to do this).
- Bake the potatoes for 18 minutes. Remove the baking sheet from the oven and flip the potatoes.
- Reverse the baking sheet in the oven, and bake another 10 minutes until browned and crispy. Enjoy immediately!
*You can 1.5 or double the recipe if you have very hungry eaters. Just keep in mind that when you put two baking trays into the oven, the baking time will be affected because there is more surface area of food and more steam released. We’d recommend increasing the temperature to 450 degrees, and you’ll likely need a few more minutes in the oven to make sure the potatoes get crispy.
- Category: Side Dish
- Method: Baked
- Cuisine: American
Keywords: Parmesan Potato Wedges, Potato Wedges, Easy Parmesan Potatoes, Parmesan Potatoes
Looking for more side dish recipes?
Outside of this Parmesan potato wedges recipe, here are a few more of our favorite side dishes:
- Blackberry Salad with Balsamic Vinaigrette
- Summer Side Dishes
- Elote (Mexican Street Corn)
- Baked Potato Wedges
- Oven Roasted Corn on the Cob
- Perfectly Creamy Polenta Recipe
- How to Make Healthy Salad Dressing
- Cucumber Tomato Onion Salad
- Easy Zucchini Bread
- Mexican Coleslaw Recipe
- Grilled Caesar Salad
- Greek Orzo Salad
- Favorite Potato Salad
- Parmesan Potatoes
- Incredible Chopped Salad
- Strawberry Spinach Salad
- Artisan Dutch Oven Bread
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.