This post may include affiliate links; see our disclosure policy.
Looking for 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. I was on board from the very first wedge. These disappeared very quickly in my house, and Alex and I certainly hope they will in yours. Keep reading for a now beloved recipe of mine.
How to make Parmesan potato wedges
I wanted to balance flavor with ease of method for this Parmesan potato wedges recipe. And I think I’ve found that perfect balance — this recipe is easy and delicious. It does take about 45 minutes to make, so plan accordingly. They’re ideal for entertaining, and a great side dish for a weeknight meal if you have the time.
In testing, 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 my seasoned baked potato wedges recipe I discovered it was best to boil medium-sized potatoes and then bake them. For this recipe I wanted to try a version that was only baked, though. I used smaller potatoes and was 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
Mix all the ingredients together, then place on a parchment-lined baking sheet. Bake 18 minutes on one side, then 10 more minutes on the other side until browned and crispy. Keep scrolling for the full recipe!
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!)
- Carola
- Inca gold
- Rose gold
- Purple Viking
Source — Huffington Post. Let me know if you run across others I should add to the list!
Can I double this recipe?
You sure can! This Parmesan potato wedges recipe calls for 1 pound of potatoes, making for a modest serving size. You could 1.5 or double the recipe if you have very hungry eaters. 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, I 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.
Serving suggestions
It might go without saying, but these wedges are best served directly out of the oven. So, while you probably can make them ahead, it’s best to bake them fresh the day of.
I did experiment with cutting the potatoes in advance and refrigerating them. I usually wouldn’t recommend this, but it did work for this recipe. However, it doesn’t save much time since you still have to preheat the oven, and you can chop them during that time.
If you have leftovers, refrigerate them and reheat them on a baking sheet in a 425°F oven until they are crispy. This could be an option if you wanted to make them in advance, but if you’re serving guests, I recommend making a fresh batch! (If it’s just you and your family on a Monday night, then go for it!)
I garnish these potatoes with a bit of chopped Italian flat-leaf parsley for color. You could also dip them in ketchup or another sauce, like my Yum Yum Sauce, Healthy Ranch, or Garlic Aioli. But they’re so tasty, it’s not necessary!
Video: How to cut potato wedges
And finally, before you make this dish, 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 my kitchen! Take a watch below to see my quick method:
Dietary notes
This recipe is vegetarian and gluten-free.
Parmesan Potato Wedges
The best side dish ever? This crispy Parmesan potato wedges recipe will have your friends and family singing your praises.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3 to 4 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
Ingredients
- 1 pound yellow or red waxy potatoes, 2 to 3 inches long (about 6 to 7 potatoes)*
- 2 tablespoons salted butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup shredded Parmesan cheese
- Chopped flat-leaf parsley, as a garnish (optional)
Instructions
- 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!
Notes
*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. I 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.
Looking for more side dish recipes?
Outside of this Parmesan potato wedges recipe, here are a few more of my 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 (or Vegan Polenta)
- 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
Just finished dinner. It was the first time that I ever made/tried these potatoes. They were outstanding!
I made these potato wedges to go with my rotisserie chicken, the potatoes were a big hit! My wife said that they were the best roasted potatoes she has ever had! Thank you for the recipe.
We’ll take that compliment! So glad you enjoyed :)
I tried pouring all the ingredients on top of the potatoes, but most of the cheese fell off because the butter made it slide off. So, the next time I did it I coated the wedges with butter and then rolled them in the cheese mixture where I got better results.
This is really good! I added oregano, onion powder, sliced them very thin, and omitted the butter. They came out crispy (more so than the first time when I did use butter) and perfect for dipping in pasta sauce. My fiance, who isn’t into “healthy” stuff, loved them.