Why We Love This Garlic Parmesan Potato Wedges Recipe
These baked Parmesan potato wedges are one of my most favorite recipes on The Cookie Rookie. When I say they’re addicting, I mean that Mom and I ate the entire pan in under 30 minutes after photographing them…Ya, they are that good. If I would make these every single night, Pat would be one very happy husband. He could not believe how many of them we ate on our own, and he was pretty disappointed we didn’t make him a double batch.
Variations on Parmesan Wedge Potatoes
These potato wedges are so good and versatile to boot! Swap out the Penzey’s for regular garlic powder, or try Creole seasoning, ranch, Italian seasoning, or herbs de Provence. Add a little chili powder or cayenne pepper for a bit of spice!
How to Store and Reheat
Store leftover Parmesan potato wedges in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through.
How to Freeze
Freeze Parmesan potato wedges in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen in a 350°F oven for 15-20 minutes, or until warmed through.
Serving Suggestions
These baked parmesan potato wedges are a side dish fit for the most casual burger meal or the most classy romantic dinner at home. We dipped these crispy baked potato wedges in ranch, ketchup, honey mustard, and hot sauce, and all were absolutely divine.
More Potato Wedge Recipes To Try
Baked Potato Wedges Air Fryer Potato Wedges Grilled Potato Wedges
How to Make Parmesan Potato Wedges Step by Step
Melt the Butter: Preheat your oven to 375°F. Place ¼ cup (½ stick) of unsalted butter in an 11×15-inch jelly roll pan and place it in the preheating oven until the butter melts. Remove from the oven as soon as the butter has melted. Season the Cheese: Sprinkle the melted butter evenly and liberally with 1¼ cups of grated Parmesan cheese, then sprinkle with ½ teaspoon ground black pepper, ½ tablespoon of Penzey’s Sandwich Sprinkles (or garlic powder), and ½ tablespoon of dried parsley. Press the cheese onto the butter. Cut the Potatoes: Halve 6 medium potatoes lengthwise, then turn cut-side down and cut each half at an angle into 3 equal wedges. Dry the potato wedges with a paper towel. Press the Potatoes: Press each potato wedge, flesh-side down, firmly onto the Parmesan. Season the Potatoes: Lightly brush the exposed sections of potato with olive oil. Very lightly season the potatoes with coarse salt and freshly ground pepper and sprinkle with more herbs. Bake the Potatoes: Place in the preheated oven and bake for 40-50 minutes. If needed to crisp the Parmesan crust, turn the heat up to 400°F for the last 5-10 minutes. Cool and Serve: Transfer potatoes to a wire cooling rack and allow to cool for at least 7 full minutes – this allows the cheese crust to stick to the potatoes. Serve with your favorite dip. Buffalo, sour cream, or Ranch dips work well.
