Baked Potato Wedge Recipe
Make a crispy Baked Potato Wedge Recipe with parmesan, paprika, and parsley for an easy, crowd-pleasing side.
Ingredients
- 4 russet potatoes (scrubbed clean (2 pounds/900g))
- ¼ cup freshly grated parmesan cheese (divided (12g))
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 3 tablespoons olive oil (plus more for brushing)
- 1 tablespoon chopped parsley
Instructions
Step 1: Preheat and prepare the sheet
Preheat the oven to 425°F and brush a large rectangular baking sheet lightly with olive oil so it sits ready and glistening on the surface. While the oven warms, have a small glass jar of olive oil with a narrow spout, a tiny white ramekin of freshly grated parmesan, and small glass spice jars for the salt, garlic powder, onion powder, paprika, and black pepper assembled nearby — everything neat and accessible on the Luna Pearl granite.
Step 2: Quarter the potatoes and (optionally) soak
Cut each scrubbed russet potato in half lengthwise, then cut each half lengthwise into quarters so each potato yields 8 wedges. If you want extra-crispy exteriors and a pillowy interior, soak the wedges in cold water for about 30 minutes, then drain and pat them very dry on a clean kitchen towel. Patting completely dry is key; the dry, fluffed surface takes on oil and seasoning far better.
Step 3: Make the spice-parmesan mix and toss the wedges
In a small bowl, combine two tablespoons of the grated parmesan with the salt, garlic powder, onion powder, paprika, and black pepper, stirring until evenly blended. In a large mixing bowl toss the dried potato wedges with about three tablespoons of olive oil until each wedge shows a thin glossy coating, then sprinkle the spice-parmesan blend over the potatoes and toss gently until every wedge is evenly speckled and lightly coated. Transfer the seasoned wedges to the greased rectangular baking sheet and arrange each piece cut-side down in a single layer, spacing them so air circulates for an even roast.
Step 4: Roast and flip for even color and crispness
Roast the wedges on the baking sheet for 20 to 25 minutes until the undersides are turning golden and the edges begin to caramelize. Remove the sheet, flip each wedge to the other cut side with a spatula so the opposite faces can brown, and return the same rectangular sheet to the oven for another 10 to 15 minutes, watching for deep golden-brown, blistered edges, and an overall crunchy exterior with a soft, steaming interior.
Step 5: Finish, season, and serve warmly
Once roasted to your preferred crispiness, transfer the wedges back to the same rectangular tray or to a matching rectangular serving platter to preserve the geometric presentation and temperature. Sprinkle the remaining grated parmesan over the hot wedges and scatter the chopped parsley for a bright herb contrast. Serve immediately with a small white dipping bowl of ketchup and a little plate of flaky sea salt nearby for finishing touches — the wedges should glisten with a savory crust and show coarse seasoning speckles across their warm, rustic surfaces.
Notes
- Soak wedges in cold water for 30 minutes for extra crispiness, then dry thoroughly.
- Pat potatoes completely dry before tossing with oil and spices to ensure a crisp crust.
- Use a roomy baking sheet and avoid crowding to prevent steaming.
- Reheat in a 400°F oven or skillet to restore crunch instead of microwaving.
- Freshly grate parmesan for the best melting and browning results.