Description
These Crispy Parmesan Potato Wedges are a flavorful and crunchy side dish perfect for any meal. Coated in a savory blend of Parmesan cheese, garlic, paprika, and oregano, then baked to golden perfection, they pair wonderfully with a smoky, tangy homemade dipping sauce. Easy to prepare and sure to impress, this recipe delivers a delicious twist on classic potato wedges.
Ingredients
Scale
Potato Wedges
- 4 medium russet potatoes, cut into wedges
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Dipping Sauce
- 1/2 cup mayonnaise
- 1 tbsp ketchup
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp lemon juice
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Toss with Olive Oil: Place the potato wedges in a large bowl and drizzle with olive oil. Toss them thoroughly to make sure each wedge is evenly coated for better crisping.
- Mix the Seasoning: In a separate small bowl, combine the grated Parmesan cheese, garlic powder, paprika, dried oregano, salt, and pepper. This mixture will add a flavorful crispy crust to the wedges.
- Coat the Potatoes: Sprinkle the Parmesan seasoning mixture over the potato wedges and toss again so all wedges are evenly covered with the cheesy, spiced coating.
- Bake the Potatoes: Arrange the coated wedges in a single layer on the prepared baking sheet. Bake them in the preheated oven for 35-40 minutes, flipping them halfway through the cooking time to ensure even browning. They are ready when golden, crispy on the edges, and tender inside.
- Prepare the Dipping Sauce: While the potatoes bake, whisk together the mayonnaise, ketchup, smoked paprika, garlic powder, and lemon juice in a small bowl. Adjust the seasoning to your taste for the perfect smoky and tangy complement.
- Serve: Once the wedges are baked and crispy, transfer them to a serving plate. Garnish with freshly chopped parsley for a pop of color and freshness. Serve the wedges warm alongside the homemade dipping sauce and enjoy!
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before cooking, then pat dry thoroughly.
- You can substitute Parmesan cheese with Pecorino Romano for a sharper flavor.
- If you prefer a spicier dipping sauce, add a pinch of cayenne pepper or hot sauce.
- To make this recipe gluten free, ensure your paprika and seasonings are certified gluten free.
- Leftover wedges can be reheated in the oven to maintain crispiness instead of microwaving.
