Crispy Parmesan Potato Wedges

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

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

  1. Can I use sweet potatoes?
    Yes, sweet potatoes work well and add a natural sweetness to the dish.
  2. Can I air-fry these wedges?
    Absolutely! Air fry at 375°F (190°C) for 15–20 minutes, shaking the basket halfway through.
  3. Can I skip the cornstarch?
    Cornstarch helps with crispiness, but you can omit it if desired.
  4. What’s a good substitute for Parmesan cheese?
    Grated Pecorino Romano or nutritional yeast for a dairy-free option.
  5. How do I make them spicier?
    Add cayenne pepper or chili flakes to the coating mixture.
  6. Can I prepare them ahead of time?
    Yes, coat the wedges and store them in the fridge for up to 2 hours before baking.
  7. How do I make them vegan?
    Replace Parmesan cheese with nutritional yeast and ensure bread crumbs are vegan-friendly.
  8. 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.
  9. Can I use panko breadcrumbs?
    Yes, panko breadcrumbs add extra crunch.
  10. 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.