Roasted Parmesan Potato Wedges are golden seasoned fries with crispy points and just the right amount of cheese. A terrific side dish to enjoy with your meal that’s nothing short of awesome. So good, you can’t have just one!
This recipe uses the seasonings I use to make my homemade Italian dressing to coat the potato wedges. This was something I whipped up on a whim using some leftover Italian dressing I had in the fridge. You know I used homemade dressing. I added some Parmesan cheese and they turned out awesome.
I wanted to break down the recipe for a quick easy prep. This isn’t a recipe that uses pounds of cheese to entice you. This recipe is good on it’s own.
SLICE THE POTATO INTO WEDGES...
There's a fat side and a skinny side to the potato. Slice the potato on the skinny side giving you a wider half to get three or four good-sized wedges. If you want thinner fries, slice each into four wedges.
IT'S IN THE SEASONINGS…
How can you go wrong with garlic, onion, oregano, salt, and pepper? You can’t! The potatoes are tossed with olive oil and a little vinegar to brighten up the flavor. Then they’re coated with the seasonings and Parmesan cheese and placed on a baking sheet. A little more Parmesan is sprinkled on top and then into the oven they go for about 40 minutes.
DON'T LEAVE ALL THAT GOODNESS IN THE BOWL…
When transferring the potatoes onto the baking sheet, please, please, please, make sure you scrape up all that seasoning that’s stuck on the bowl and scatter it onto the potatoes.
TO LINE, OR NOT TO LINE…
I've baked these on both a greased and parchment lined baking sheet. I experienced no problems with the potato wedges sticking to the pan when parchment wasn’t used because one tablespoon of the olive oil was used to grease the pan. It's up to you.
TO FLIP OR NOT TO FLIP...
Halfway through baking, you can flip these to give the other flat side of the wedge a chance to darken. I've made these Parmesan roasted potato wedges flipping halfway, and not flipping and both ways come out well.
Enjoy these with your favorite protein, alone as a snack, or serve with some poached or fried eggs for a great meal.
LOVE POTATOES? TRY THESE:
- Roasted spiced sweet potatoes
- Sweet potato casserole
- Roasted baby potatoes with rosemary and thyme
- Mashed potatoes
THESE ROASTED PARMESAN POTATO WEDGES GO GREAT WITH...
Life is too short for mediocre food.
HAVE YOU SEEN THESE?
PIN THIS RECIPE FOR ROASTED PARMESAN POTATOES TO SAVE FOR LATER.
FOLLOW ME ON PINTEREST FOR MORE DELICIOUS RECIPES!
TOOLS USED IN THIS RECIPE
Check out my Shop for product recommendations.
Roasted Parmesan Potato Wedges
PRINT RECIPE PIN RECIPE SAVE RECIPEEquipment Used
Ingredients
- 4 large russet potatoes unpeeled scrubbed, each sliced into 6 wedges - See Note 1
- 3 tablespoons olive oil divided
- 2 tablespoons red wine vinegar
- ½ cup shredded Parmesan cheese
Seasonings:
- 1 teaspoon kosher salt
- 1 teaspoon granulated garlic
- ½ teaspoon granulated onion
- ½ teaspoon oregano
- ½ teaspoon pepper
- Pinch crushed red pepper optional
Instructions
- Preheat oven to 425°.
- Line a baking sheet with parchment and set aside. See Note 2.
- Combine seasonings in a small bowl.
- Place potato wedges in a large bowl. Drizzle with oil and vinegar and toss to coat.
- Add the Parmesan cheese and toss to fully coat.
- Sprinkle seasoning over potatoes tossing to fully coat.
- Place potato wedges on a prepared baking sheet in a single layer skin side down.
- Drizzle any remaining oil mixture over wedges.
- Bake for 35 - 40 minutes until crisp and golden, turning once halfway through baking.
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Did you make this recipe? Let me know!