Golden, fragrant and irresistibly crisp on the outside, tender within — these Parmesan potato wedges are the kind of quick snack you’ll make on repeat. With just a handful of ingredients, they deliver plenty of flavor: olive oil, sweet paprika, garlic powder and a generous sprinkle of grated Parmesan.
Ingredients
- Potatoes — 4 large
- Parmesan, grated — 1 handful (about 1.4 oz | 40 g)
- Olive oil — 1 to 2 tbsp | 15 to 30 ml
- Salt — to taste
- Black pepper — to taste
- Sweet paprika — to taste
- Garlic powder — to taste
Step-by-step recipe
- Preheat the oven to 482°F | 250°C on convection. Line a baking sheet with parchment or lightly grease it with oil.
- Wash and dry the potatoes. Cut each potato lengthwise into wedges 0.6 to 0.8 in | 1.5 to 2 cm thick.
- Transfer the wedges to a bowl, add the olive oil, season with salt, black pepper, sweet paprika and garlic powder. Toss well so the seasonings coat everything evenly.
- Arrange the wedges on the baking sheet, skin side down, leaving space between them.
- Bake for 15 minutes, then carefully turn them over. Sprinkle with the grated Parmesan and return to the oven for another 8 to 12 minutes, until deeply golden and crisp.
- Serve immediately while the wedges are hot and crunchy. They pair beautifully with fresh herbs and a yogurt or tomato dip.
Nutritional value per serving
| Calories | ≈ 292 kcal |
| Protein | ≈ 8.5 g |
| Fat | ≈ 10.3 g |
| Carbohydrates | ≈ 43.5 g |
| Fiber | ≈ 4 g |
| Sodium | ≈ 350 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- No convection: bake at 446 to 464°F | 230 to 240°C, adding 5 to 10 minutes; look for a well-browned crust.
- For extra crunch, rinse the cut wedges to remove excess starch, then dry them thoroughly with a towel.
- Seasoning ideas: smoked paprika, dried rosemary, a pinch of chili, or an Italian herb blend.
- Cheese: Grana Padano or Pecorino also work well. You can mix some of the cheese into the oil and spices, then finish with the rest on top.
- Air fryer: 392°F | 200°C for 15 to 20 minutes, shaking the basket 1 to 2 times; add the cheese 3 to 5 minutes before the end.
FAQ
Can I make these without convection?
Yes. Bake at 446 to 464°F | 230 to 240°C and extend the cooking time by 5 to 10 minutes. For even browning, turn the wedges halfway through.
When should I add the Parmesan so it doesn’t burn?
The best time is 8 to 10 minutes before the wedges are done: the cheese melts, forms a delicate crust and won’t have time to scorch.
Do I need to peel the potatoes?
No, that’s not necessary. Thin skins help the wedges hold their shape and add extra crispness. Just wash and dry the potatoes well.