Description
Golden, crispy potato wedges with an irresistible Parmesan crust and aromatic garlic-paprika seasoning. These oven-baked potatoes achieve perfect crunchiness without frying, making them an elegant yet easy side dish.
Ingredients
Scale
- 6–8 medium Yukon Gold or Russet potatoes (Yukon Gold recommended)
- ½ cup freshly grated Parmesan cheese (Parmigiano Reggiano preferred)
- 2 tbsp olive oil or melted butter
- 1 tsp garlic powder (or 2 cloves fresh minced garlic)
- 1 tsp paprika (smoked paprika recommended)
- Salt and pepper to taste
- Fresh parsley or thyme for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
- Scrub potatoes (peel if desired) and cut into ½-inch wedges. Soak in cold water 10 minutes, then pat completely dry.
- In large bowl, toss potatoes with oil/butter, garlic powder, paprika, salt and pepper until evenly coated.
- Arrange in single layer on baking sheet. Bake 25 minutes undisturbed.
- Flip potatoes, sprinkle evenly with Parmesan. Bake 15-20 more minutes until deeply golden and crispy.
- Broil 1-2 minutes for extra crispiness (watch carefully).
- Garnish with fresh herbs and additional Parmesan if desired. Serve immediately.
Notes
- Pro tip: For maximum crispiness, space potatoes at least ½-inch apart
- Variation: Add ½ tsp onion powder with garlic for extra savoriness
- Make ahead: Parboil potatoes 5 minutes, dry, and refrigerate up to 24 hours before baking
- Dipping suggestion: Serve with garlic aioli or spicy ketchup
- Important: Dry potatoes thoroughly after soaking for best browning
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Side Dish
- Method: Oven-Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 210 kcal
- Sugar: 2g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg