Crispy Baked Parmesan Potato Wedges

These Crispy Baked Parmesan Potato Wedges are seasoned with Parmesan, paprika, and a touch of salt for a golden, savory flavor. Baked in olive oil, they achieve a deliciously crisp exterior while staying tender inside. Perfect as a side dish or a snack, these wedges are sure to be a hit with everyone!

Did You Know?

Soak Potatoes for Extra Crispiness!
Soaking potato wedges in cold water for 20-30 minutes before baking helps remove excess starch. This process leads to crispier potatoes when baked, as it allows them to brown better without sticking together. Just be sure to dry the potatoes thoroughly before seasoning, as too much moisture can prevent them from crisping up.

Yield:
6 servings

Ingredients:

6 medium russet potatoes, scrubbed clean
1/4 cup olive oil
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1 teaspoon salt (adjust to taste)
1/2 teaspoon freshly ground black pepper
Chopped fresh parsley for garnish (optional)

Instructions:

1. Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2. Prepare the Potatoes:
Cut each potato in half lengthwise, then cut each half into 3-4 wedges, depending on the size of the potato. For best results, soak the wedges in cold water for 20-30 minutes, then drain and pat dry with a clean kitchen towel or paper towels.

3. Season the Wedges:
In a large bowl, combine the olive oil, Parmesan cheese, paprika, salt, and black pepper. Add the potato wedges and toss until they are evenly coated with the seasoning mixture.

4. Arrange and Bake:
Arrange the potato wedges in a single layer on the prepared baking sheet, leaving space between each wedge for even crisping. Bake for 35-40 minutes, flipping halfway through, until the wedges are golden brown and crispy on the edges.

5. Serve:
Transfer the baked potato wedges to a serving dish and sprinkle with chopped fresh parsley if desired. Serve hot with your favorite dipping sauce.

Nutritional Information (Per Serving):
Calories: 210, Protein: 5g, Carbohydrates: 32g, Fiber: 4g, Net Carbohydrates: 28g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 320mg, Sugars: 1g, Glycemic Index: Medium

Kitchen Tips, Great Ideas, How to Save Money:

1. Choose the Right Potatoes: Russet potatoes get crispier due to their high starch content, while Yukon golds offer a naturally buttery flavor. Red potatoes can work too, but they’ll have a slightly creamier texture.
2. Don’t Skip the Soak: For the crispiest wedges, soak the potato wedges in cold water for 20-30 minutes to remove starch. This simple step helps them achieve a better texture.
3. Use Freshly Grated Parmesan: Pre-grated Parmesan can be drier and may not coat the potatoes as well. Freshly grated Parmesan will melt better, sticking to the wedges.
4. Adjust Baking Time: Depending on the thickness of your wedges, you may need to adjust the baking time. Keep an eye on them in the last 5 minutes to prevent burning.
5. Line with Parchment Paper: Using parchment paper makes cleanup a breeze and prevents the potato wedges from sticking to the baking sheet.
6. Toss in Olive Oil Evenly: Make sure each wedge is well-coated in olive oil for even browning and crisping. A little extra oil can go a long way.
7. Reheat Leftovers in the Oven: To bring back the crispiness, reheat leftover wedges in a 350°F oven for about 10 minutes.
8. Double the Batch: If you’re serving a crowd, double the recipe and bake on two separate trays for plenty of crispy wedges.
9. Try Flavored Paprika: Smoked paprika can add a deeper flavor to these wedges, giving them a slightly smoky twist.
10. Serve with Dips: Pair with ketchup, garlic aioli, or a creamy ranch dip for a complete treat.

Let’s Learn About Potatoes:

Russet Potatoes are a great choice for baking due to their high starch content, which helps them get extra crispy. They also have a fluffy interior, making them ideal for wedges.

Yukon Gold Potatoes have a naturally buttery taste and a creamy texture. While they don’t get as crispy as russets, they add a rich flavor to your potato wedges.

Red Potatoes have a waxy texture and hold their shape well, which makes them good for roasting. They won’t get as crispy as russets but have a delicious, slightly sweet flavor.