This Crispy Parmesan Potato Wedges recipe combines tender potatoes with a flavorful coating of Parmesan cheese, garlic, and spices. They’re baked to golden perfection, making them a great side dish, snack, or party appetizer.
Preparation Time: 10 minutes
Cooking Time: 30–35 minutes
Total Time: 45 minutes
Ingredients
- 4 medium potatoes, cut into wedges
- 1/3 cup (40 g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 cup (60 g) bread crumbs
- 1 tsp dried oregano
- 1 tbsp olive oil
- 2 tbsp cornstarch or potato starch
- 1/2 tsp red pepper powder (optional, for heat)
- Salt and black pepper, to taste
Directions
1. Prepare the Potatoes:
- Wash and scrub the potatoes, then cut them into wedges. Soak the wedges in cold water for 10–15 minutes to remove excess starch. Drain and pat them dry with a kitchen towel.
2. Make the Coating:
- In a large bowl, combine the Parmesan cheese, minced garlic, bread crumbs, dried oregano, cornstarch (or potato starch), red pepper powder, salt, and black pepper. Mix well.
3. Coat the Potatoes:
- Drizzle the potato wedges with olive oil and toss to coat evenly.
- Add the potato wedges to the bowl with the coating mixture and toss until all sides are evenly coated.
4. Bake the Wedges:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it. Arrange the coated potato wedges in a single layer on the baking sheet.
- Bake for 30–35 minutes, flipping halfway through, until the wedges are golden brown and crispy.
5. Serve:
- Remove the potato wedges from the oven and serve immediately.
Serving Suggestions
- Serve with your favorite dipping sauces, such as garlic aioli, ranch dressing, or spicy ketchup.
- Pair with grilled chicken or burgers for a complete meal.
Cooking Tips
- Use Yukon Gold or Russet potatoes for the best results.
- For extra crispiness, bake the wedges on a wire rack placed over the baking sheet.
- Adjust the red pepper powder to your spice preference.
Nutritional Benefits
- Potatoes: A great source of potassium and fiber.
- Parmesan cheese: Adds calcium and protein.
- Olive oil: Provides healthy fats.
Dietary Information
- Vegetarian-friendly.
- Can be made gluten-free by using gluten-free bread crumbs.
Nutritional Facts (per serving, based on 4 servings)
- Calories: 180 kcal
- Protein: 5 g
- Carbohydrates: 25 g
- Fat: 6 g
- Fiber: 3 g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
Why You’ll Love This Recipe
- Crispy, flavorful, and easy to prepare.
- A healthier alternative to deep-fried potatoes.
- Versatile and pairs well with a variety of main dishes.
- Perfect for snacks, parties, or game day.
Conclusion
These Crispy Parmesan Potato Wedges are a crowd-pleaser that’s sure to become a favorite at your table. With their golden, crunchy exterior and tender inside, they’re a flavorful and satisfying treat. Try this recipe today and elevate your potato game!
Frequently Asked Questions
- Can I use sweet potatoes?
Yes, sweet potatoes work well and add a natural sweetness to the dish. - Can I air-fry these wedges?
Absolutely! Air fry at 375°F (190°C) for 15–20 minutes, shaking the basket halfway through. - Can I skip the cornstarch?
Cornstarch helps with crispiness, but you can omit it if desired. - What’s a good substitute for Parmesan cheese?
Grated Pecorino Romano or nutritional yeast for a dairy-free option. - How do I make them spicier?
Add cayenne pepper or chili flakes to the coating mixture. - Can I prepare them ahead of time?
Yes, coat the wedges and store them in the fridge for up to 2 hours before baking. - How do I make them vegan?
Replace Parmesan cheese with nutritional yeast and ensure bread crumbs are vegan-friendly. - What’s the best way to reheat leftovers?
Reheat in an oven or air fryer at 375°F (190°C) for 5–7 minutes to regain crispiness. - Can I use panko breadcrumbs?
Yes, panko breadcrumbs add extra crunch. - How can I make them oil-free?
Skip the olive oil and use a light spray of cooking oil or skip it entirely for a less crispy version.