Crispy Baked Parmesan Potato Wedges

Let me just put this out there – these aren’t your average potato wedges. These are the kind that make people stop mid-conversation to ask, “What am I eating and why is it so addictive?” The crispy Parmesan crust shatters perfectly with each bite, revealing fluffy potato interiors that practically melt in your mouth. Game day, dinner party, or Tuesday night couch session – these wedges elevate any occasion.

What makes these potato wedges special is the genius method of pressing them directly into a bed of Parmesan cheese that’s melted into butter. This creates a crust that’s impossibly crispy and deeply savory. No sad, soggy wedges here! The herbs and seasonings bake right into that golden cheese layer, creating flavor that store-bought frozen wedges could only dream of achieving.

Ingredients

• ¼ cup unsalted butter (½ stick)
• 1¼ cups 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
• 6 medium potatoes (russets or Yukon Gold), washed
• Olive oil for brushing
• Coarse salt and additional pepper for seasoning

Steps

1. Preheat oven to 375°F (190°C). Place the ¼ cup butter in an 11×15-inch jelly roll pan and place it in the preheating oven until the butter melts completely, about 3-5 minutes. Watch carefully – you want melted butter, not browned butter. Remove from the oven as soon as the butter has melted.
2. Sprinkle the melted butter evenly and liberally with the 1¼ cups grated Parmesan, then sprinkle with ½ teaspoon pepper, ½ tablespoon seasonings, and ½ tablespoon herbs. Using the back of a spoon, gently press the cheese into the butter to create an even layer. This creates the foundation for your crispy crust.
3. Halve each potato lengthwise, then turn cut-side down and cut each half at an angle into 3 equal wedges (you’ll get 6 wedges per potato). Pat the potato wedges thoroughly dry with paper towels – moisture is the enemy of crispiness!
4. Press each potato wedge, flesh-side down, firmly onto the Parmesan layer. Make sure to press with enough pressure that the cheese sticks to the potato surface, but not so hard that you disturb the cheese layer underneath. Arrange wedges with a little space between each for even browning.
5. Lightly brush the exposed skin sections of potato with olive oil. This helps the skins crisp up while the flesh-side develops the cheese crust.
6. Very lightly season the oil-brushed potato skins with coarse salt and freshly ground pepper, then sprinkle with additional herbs. Be careful not to over-salt, as the Parmesan already adds saltiness.
7. Place in preheated oven and bake for 40-50 minutes. The wedges are done when they’re fork-tender and the Parmesan crust is golden brown and crispy. If your wedges are particularly thick, they may need the full 50 minutes.
8. If needed to crisp the Parmesan crust further, increase the oven temperature to 400°F (205°C) for the last 5-10 minutes of baking. Watch carefully during this final crisping stage to prevent burning.
9. Transfer potatoes to a wire cooling rack and allow to cool for at least 7 full minutes – this critical resting period allows the cheese crust to set and stick to the potatoes. If you skip this step, the cheese crust might slide off when you pick up the wedges.
10. Serve with your favorite dip. Buffalo sauce, sour cream, or Ranch dressing all work beautifully. For best texture, serve while still warm but not scalding hot.

Smart Swaps

• Use sweet potatoes instead of regular potatoes for a lower glycemic option with more fiber
• Substitute nutritional yeast (use 1½ cups) for Parmesan to make these dairy-free and vegan
• Try smoked paprika (1 teaspoon) in place of black pepper for a smoky flavor profile
• Use ghee instead of butter for a lactose-free option with a nuttier flavor

Make It Diabetes-Friendly

• Choose Yukon Gold potatoes instead of russets – they have a slightly lower glycemic index
• Cut wedges thicker (4 per potato instead of 6) to reduce the surface area exposed to high heat, which slows starch digestion
• Add 1 tablespoon of ground flaxseed to the Parmesan mixture to increase fiber content
• Pair with a protein-rich dip like Greek yogurt mixed with herbs to slow carbohydrate absorption
• Limit portion to 3-4 wedges per serving (approximately 18g net carbs per portion)

Pro Tips

• For maximum crispiness, soak cut potatoes in cold water for 30 minutes before drying – this removes excess starch
• The cheese mixture works best with finely grated Parmesan, not the coarsely shredded type
• If your wedges stick to the pan, let them cool for 2-3 minutes more before attempting to remove them
• These reheat beautifully in an air fryer at 375°F (190°C) for 3-5 minutes – crispier than microwave reheating!