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Crispy Baked Potato Wedges with Parmesan

Crispy Baked Potato Wedges with Parmesan
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Crispy Baked Potato Wedges with Parmesan deliver a perfect balance of crunch on the outside and tender fluffiness inside, coated in a golden, cheesy Parmesan crust. This easy-to-make recipe uses simple ingredients to create a savory, satisfying snack or side dish that works for any occasion, featuring a healthier baked method with customizable flavors.

Ingredients

Scale

Potato Wedges

  • 4 large Russet or Yukon Gold potatoes
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese (preferably freshly grated)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Optional Garnishes and Variations

  • Fresh parsley, chopped, for garnish
  • Cayenne pepper or chili flakes, to taste (for spicy kick)
  • Dried oregano, thyme, or rosemary, 1 teaspoon each (for herb infusion)
  • Nutritional yeast as Parmesan substitute (for vegan option)
  • Truffle oil, a drizzle after baking (for luxurious finish)
  • Sour cream, chives, and lemon zest for dipping sauce

Instructions

  1. Prepare the Potatoes: Wash and scrub your potatoes thoroughly. Cut each potato into even wedges to ensure uniform cooking and consistent crispiness. Leaving the skin on adds extra texture and nutrients.
  2. Season the Wedges: In a large bowl, toss the potato wedges with olive oil to coat them evenly. Sprinkle the grated Parmesan, garlic powder, smoked paprika, salt, and pepper over the wedges. Mix well so every wedge is covered thoroughly, allowing the cheesy crust to begin forming.
  3. Arrange for Baking: Preheat your oven to 425°F (220°C). Place the wedges in a single layer on a baking sheet lined with parchment paper or a silicone mat, making sure they do not touch. This spacing promotes maximum airflow and crisping.
  4. Bake to Perfection: Bake the wedges for 35 to 40 minutes, flipping them halfway through. Bake until you achieve a deep golden brown color with crunchy edges. Monitor closely to prevent burning the Parmesan coating.
  5. Garnish and Serve: Remove the wedges from the oven and optionally sprinkle with freshly chopped parsley. Serve hot alongside your favorite dips or as a side to meals.

Notes

  • Cut wedges into uniform sizes for even cooking and optimum crispiness.
  • Avoid overcrowding the baking sheet to allow proper airflow around each wedge.
  • Use a hot oven temperature (425°F/220°C) to develop a perfect crispy crust.
  • Keep the potato skin on for added texture, nutrients, and to help the wedges hold together.
  • Prefer freshly grated Parmesan cheese over pre-shredded for better melting and richer flavor.
  • Reheat leftovers in a preheated oven at 400°F (200°C) for 10-12 minutes to restore crispness; avoid microwaving to prevent sogginess.
  • Leftovers keep well in an airtight container refrigerated for up to 3 days; freeze for up to 1 month after flash freezing on a baking sheet.

Nutrition

Keywords: potato wedges, baked potato wedges, crispy potato wedges, parmesan potato wedges, healthy potato snack, gluten free appetizer, baked side dish

Find it online: https://marygourmet.com/crispy-baked-potato-wedges-with-parmesan/