Name: Baked Parmesan Potato Wedges
Prep time: 15 min
Cook time: 35 min
Ingredients: 3 russet potatoes (large); 3 Tbsp. olive oil; 1 & 1/4 tsp. salt; 1 & 1/4 tsp. chili powder; 1 & 1/4 tsp. Italian seasoning; 1 tsp. garlic powder; 1 tsp. paprika; 1/4 tsp. ground black pepper; 1/3 C. Parmesan cheese (shredded)

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Kickin’ Baked Parmesan Potato Wedges are crispy on the outside, tender on the inside,
and bursting with flavor.

It took quite a bit of testing, but I think we finally perfected our Kickin’ Potato Wedges. (Or baked parmesan potato wedges if you want to be descriptive).

What do I love about this recipe?

It’s easy to make. Very easy. If you can cut a potato and measure ingredients, you can make this.

Most of the ingredients are probably already in your house. Meaning I don’t have to add 5 or 10 ingredients to the weekly shopping list. Which is important when I’m trying to wrangle a 3 year old in the grocery store. (I dread our weekly shopping trip.)

If you’re looking for more side dishes, check out “Side Dishes,” a page dedicated to helping round out every meal with the perfect side.

Kickin' baked parmesan potato wedges, vertical picture. Piles on plate with cups of sour cream and ketchup.

Notes on Parmesan Potato Wedges

You would not believe the testing that went into developing these parmesan potato wedges. For the first year I made them, I soaked the potatoes for 30 minutes (after cutting) and then dried well before baking. One day I was in a rush, skipped that step, and discovered they turned out exactly the same.

We tried 3 different temperatures before we settled on 375°. One recipe we tried had us cooking them at 450° for something like 15 minutes. Way too much crispy and not enough tender.

One thing to note (it’s in the recipe below too): depending upon the size of the potato, you’re going to cut differently. If it’s a large potato, cut it into eighths. If it’s a medium potato, sixths. And if you have a really small potato, go for quarters.

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Baked Parmesan Potato Wedges

Course Side Dish

Prep Time 15

Cook Time 35

Ingredients

3 russet potatoes large
3 Tbsp. olive oil
1 & 1/4 tsp. salt
1 & 1/4 tsp. chili powder
1 & 1/4 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. paprika
1/4 tsp. ground black pepper
1/3 C. Parmesan cheese shredded

Instructions

Mise en place. Preheat oven to 375°. Grease (or spray Pam) on a large baking sheet.
Scrub potatoes well. Cut into 8 wedges (see notes for smaller potatoes).
Place potato wedges in a gallon ziploc bag. Add rest of ingredients. Shake well until potatoes well coated.
Place potato wedges on prepared baking sheet, skin side down, potatoes touching each other.
Scrape out Ziploc bag to get all the extra cheese and seasoning. Sprinkle them over potatoes.
Bake for 35 minutes until potatoes are fork-tender.

Notes

For large potatoes, cut into 8 wedges. For medium potatoes, cut into 6 wedges. For very small potatoes, cut into quarters.

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