If you adore crispy, flavorful potatoes with a cheesy twist, then the Crispy Parmesan Potato Wedges Recipe is about to become your new go-to snack or side dish. This recipe promises perfectly golden wedges with a crunchy Parmesan crust that locks in flavor and offers an irresistible bite every single time. Whether you’re craving a comforting side for dinner or a crowd-pleasing appetizer, these wedges combine the richness of melted butter, the savory kick of garlic and herbs, and plenty of cheesy goodness to elevate your potato game like never before.
Ingredients You’ll Need
Don’t let the simplicity of this ingredient list fool you. Each component plays a crucial role in crafting the crispy texture, rich flavor, and mouthwatering aroma that make this dish so unforgettable. From the earthy potatoes to the buttery, cheesy topping, every ingredient hits the perfect note in this harmonious mix.
- ¼ cup unsalted butter (½ stick): Melts into a golden bath for the Parmesan to cling to, creating a luscious base.
- 1¼ cup grated Parmesan cheese: The star ingredient that forms a crispy, cheesy crust on each wedge.
- ½ teaspoon ground black pepper: Adds a subtle heat and depth to the flavor profile.
- ½ tablespoon Penzey’s Sandwich Sprinkles (or garlic powder): Brings savory and aromatic notes that enhance every bite.
- ½ tablespoon dried parsley (or your favorite herb; plus more for topping): Freshens the dish with herbaceous brightness and color.
- 6 medium potatoes (russets or Yukon Gold, washed): The hearty base, chosen for their ability to crisp well while staying fluffy inside.
- Olive oil (for brushing): Helps achieve that perfect golden exterior and balances the richness.
How to Make Crispy Parmesan Potato Wedges Recipe
Step 1: Melt the Butter
Start by setting your oven to 375°F so it’s nice and ready to go. Place the unsalted butter in an 11×15-inch jelly roll pan and pop it into the oven as it warms up. This gentle heat will melt the butter evenly without burning, setting the stage for the cheese to crisp beautifully later. Once melted, pull the pan out and get ready for the next steps.
Step 2: Layer the Parmesan and Seasonings
Take your grated Parmesan and sprinkle it generously all over the melted butter in the pan. This bit of layering is crucial because the butter acts like glue, helping the cheese stick and ultimately develop that crave-worthy golden crust. Add the black pepper, Penzey’s Sandwich Sprinkles, and dried parsley on top, pressing the cheese gently into the butter to ensure everything melds together perfectly.
Step 3: Prepare the Potato Wedges
Grab your washed potatoes and slice each one in half lengthwise. Then, with the cut side down for stability, slice each half at an angle into 3 wedges. This shape gives you a great surface area for that cheesy crust while keeping the wedges hefty enough to hold their soft, tender interior. Be sure to dry them well with a paper towel – moisture is the enemy when aiming for maximum crispiness.
Step 4: Press Potatoes Into the Parmesan
Now comes the satisfying part: firmly press each potato wedge, flesh-side down, onto the Parmesan-coated butter in the pan. This step is what locks on that cheesy, flavored crust that will bake into a golden, crunchy masterpiece, so don’t be shy about pressing gently but firmly.
Step 5: Olive Oil Brushing
Brush the exposed potato surfaces lightly with olive oil. This layer of oil helps those wedges achieve that coveted crisp edge and adds a subtle fruity richness that harmonizes beautifully with the Parmesan topping.
Step 6: Season the Potatoes
Lightly dust the potatoes with coarse salt and freshly ground pepper, then sprinkle with a bit more dried parsley or your favorite herb for a final fresh flourish that will peek through the crispy coating once baked.
Step 7: Bake to Perfection
Slide the pan into your preheated 375°F oven for 40 to 50 minutes. This slow bake cooks the potatoes through while allowing the Parmesan and seasonings to form a crunchy, irresistibly flavorful crust.
Step 8: Crank Up the Heat for Extra Crispiness
If you want to amp up that crunch, turn the oven temperature up to 400°F for the final 5 to 10 minutes of baking. This little boost gives the cheese crust a perfect golden-brown finish that’ll have everyone reaching for seconds.
Step 9: Cool and Set
Once baked, transfer the wedges to a wire cooling rack and let them cool for at least seven minutes. This resting time helps the cheese crust adhere firmly to the potatoes so you get that wonderful textural contrast in every bite.
Step 10: Serve with Dips
Serve the wedges warm alongside your favorite dips. Classic choices like buffalo sauce, sour cream, or ranch dressing complement the crispy Parmesan potato wedges beautifully and elevate the whole experience.
How to Serve Crispy Parmesan Potato Wedges Recipe
Garnishes
Garnishing these wedges with freshly chopped parsley or a sprinkle of extra Parmesan right before serving adds a pop of green and an extra layer of flavor. You can also toss on some freshly cracked black pepper for a little added heat and visual appeal.
Side Dishes
This recipe is a chameleon at the dinner table. Pair your Crispy Parmesan Potato Wedges Recipe with grilled chicken, steak, or a fresh salad for a balanced meal. They also make a fantastic, indulgent side for burgers and sandwiches, turning an everyday meal into something special.
Creative Ways to Present
For parties or casual get-togethers, serve these wedges in a fun basket lined with parchment paper, alongside an array of colorful dipping sauces. You can also stack them in a pyramid shape on a platter with herb sprigs for a visually striking appetizer spread that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, store the crispy Parmesan potato wedges in an airtight container in the refrigerator. They will keep well for 3 to 4 days, and the flavors often deepen overnight, making them taste even better the next day.
Freezing
To freeze, arrange the cooled wedges on a baking sheet lined with parchment so they’re not touching. Freeze until firm, then transfer them to a resealable freezer bag or container. This method keeps them from sticking together and lets you enjoy these tasty wedges whenever the craving strikes.
Reheating
Reheat frozen or refrigerated wedges in the oven at 375°F to bring back their original crispiness and warmth. Avoid microwaving if you want to maintain that irresistible crunch; the oven will do the trick without turning them soggy.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While russets and Yukon Gold are ideal for their texture and crisping ability, you can experiment with red potatoes or fingerlings. Just keep in mind that waxy potatoes may be less fluffy inside.
What if I don’t have Penzey’s Sandwich Sprinkles?
No worries! Garlic powder or even a blend of garlic and onion powder works perfectly well here. The key is to add that savory punch that complements the Parmesan.
Can I make this recipe vegan or dairy-free?
This recipe relies heavily on butter and Parmesan cheese for flavor and texture, so for a vegan or dairy-free twist, try using plant-based butter and nutritional yeast or vegan Parmesan alternatives. The crisping effect might vary slightly, but the flavor will still shine.
How do I get the wedges extra crispy?
Ensuring your potatoes are well dried before cooking and finishing with a higher oven temperature boost at the end are the best ways to get that next-level crispiness. Also, don’t overcrowd the pan, so air can circulate freely.
What dips pair best with Crispy Parmesan Potato Wedges Recipe?
Classic dips like ranch, sour cream, or buffalo sauce offer creamy, tangy contrasts that work beautifully. You can also try garlic aioli, spicy ketchup, or even a herby yogurt dip to mix things up.
Final Thoughts
This Crispy Parmesan Potato Wedges Recipe truly transforms humble potatoes into an unforgettable dish that’s crunchy, cheesy, and bursting with flavor. Perfect for casual dinners, game-day snacking, or holiday parties, it’s a recipe you’ll want to make again and again. I can’t wait for you to try it and watch these simple ingredients come together to create pure potato magic!
Print
Crispy Parmesan Potato Wedges Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy crunchy and flavorful Crispy Parmesan Potato Wedges, baked to golden perfection with a savory Parmesan crust, herbs, and a hint of garlic. These wedges are an easy, satisfying side dish perfect for any meal or snack.
Ingredients
Butter and Cheese Mixture
- ¼ cup unsalted butter (½ stick)
- 1¼ cup grated Parmesan cheese
- ½ teaspoon ground black pepper
- ½ tablespoon Penzey’s Sandwich Sprinkles (or substitute garlic powder)
- ½ tablespoon dried parsley (or your favorite herb; plus more for topping)
Potatoes
- 6 medium potatoes (russets or Yukon Gold, washed)
- olive oil (for brushing)
- coarse salt (for seasoning)
- freshly ground black pepper (for seasoning)
Instructions
- Preheat and melt butter: Preheat the oven to 375°F. Place the butter in an 11×15-inch jelly roll pan and put it in the oven as it preheats until the butter completely melts. Remove from the oven immediately once melted.
- Add Parmesan and seasonings: Evenly and liberally sprinkle the melted butter with grated Parmesan cheese. Then add the ground black pepper, Penzey’s Sandwich Sprinkles (or garlic powder), and dried parsley. Press the cheese firmly onto the butter to create a crust base.
- Prepare the potatoes: Halve each washed potato lengthwise, then place the cut-side down and cut each half at an angle into 3 equal wedges. Pat dry the wedges thoroughly with paper towels to remove excess moisture.
- Coat potato wedges with cheese crust: Press each potato wedge, flesh-side down, firmly onto the Parmesan cheese mixture in the pan, ensuring good contact so the cheese sticks well.
- Brush with olive oil: Lightly brush the exposed potato surfaces not touching the cheese with olive oil to help them crisp up during baking.
- Season the wedges: Lightly season the potatoes with coarse salt, freshly ground black pepper, and sprinkle some extra dried parsley or herbs over the top for added flavor.
- Bake the wedges: Place the pan in the preheated oven and bake for 40 to 50 minutes until the potatoes are tender and the cheese crust is golden.
- Optional crisping: If you want a crispier Parmesan crust, increase the oven temperature to 400°F for the last 5 to 10 minutes of baking.
- Cool on wire rack: Transfer the wedges to a wire cooling rack and let them cool for at least 7 minutes to allow the cheese crust to set and stick firmly to the potatoes.
- Serve: Serve the crispy Parmesan potato wedges warm with your favorite dip such as buffalo sauce, sour cream, or ranch.
Notes
- Drying potato wedges before pressing into the cheese helps the crust adhere better and prevents sogginess.
- You can substitute Penzey’s Sandwich Sprinkles with garlic powder for similar flavor.
- Using either russet or Yukon Gold potatoes works well, with russets giving fluffier interiors and Yukon Golds creamier texture.
- Allowing the wedges to cool on a wire rack helps maintain crispiness by preventing steam buildup underneath.
- Serve with dips like buffalo sauce, sour cream, or ranch for added flavor contrast.
