Parmesan Potato Wedges

A recipe for Parmesan Potato Wedges! These potato wedges are tossed with spices and Parmesan, then baked in the oven or air fryer until crisp and golden.

Secret Recipe Club

Today is a special Secret Recipe Club event!

For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day.

Since this May has an extra Monday, all the groups are coming together to celebrate Picnic and BBQ recipes to kickoff summer.

I was assigned April of Angels Home Sweet Homestead. April lives on a 3 acre homestead in Southern Indiana, has 5 children, and 2 grandchildren.

Her blog includes cooking, gardening, creative DIY, housekeeping tips, and other ideas for living a frugal lifestyle. April was also in charge of the Secret Recipe Club when I joined 3 years ago.

I have actually been assigned to her blog once before when we were in the same group in October 2014. I made her Chocolate and Peanut Butter Pudding Parfaits for Chad’s birthday. This time, I picked her Seasoned Parmesan Potato Wedges.

Parmesan Potato Wedges

These Seasoned Parmesan Potato Wedges come together easily for a perfect side dish during the summer and all year round.

Russet potatoes are sliced into wedges, then coated with olive oil, seasonings, and grated cheese before baking until golden and crisp.

After removing from the oven, sprinkle with additional Parmesan, parsley, and black pepper, then serve immediately.

Pair the potato wedges with ketchup or mustard for dipping. I especially love them with Gewürzketchup (Curry Ketchup). Ranch is another delicious option.

A Few Tips

Russet potatoes are best for getting the crispy crust and smooth, tender interior.

Try to slice the potatoes into similarly sized wedges. This will help them cook evenly.

After cutting the potatoes into wedges, soak in a large bowl of cold water for about 30 minutes. This will remove excess starch and create a more crisp texture.

Drain the potatoes and dry well before tossing in the olive oil and spices.

Adjust the seasonings to taste. For a little heat, add a large pinch of cayenne pepper or hot paprika.

Bake the potatoes immediately after tossing in the seasonings. Don’t let them sit or the salt will start to draw out moisture.

Serve the Parmesan potato wedges warm from the oven. They will start to soften with time.

Don’t love parsley? You can swap for fresh chives or completely omit.

Looking for more potato recipes?

Try my:

• Brunede Kartofler (Danish Browned Potatoes)
• Schupfnudeln (German Potato Noodles)
• Serbian Potato Musaka

Air Fryer

I recently got an air fryer and it is my new favorite way to make these Parmesan Potato Wedges! It comes together in half the time with such a fantastic crisp texture.

Preheat the air fryer to 400˚F (200˚C). Lightly grease with oil if needed. Arrange the seasoned potato wedges in a single layer (for this recipe I cooked the wedges in two batches to prevent overcrowding).

Cook until crisp and golden, about 10-12 minutes, gently shaking the basket once or twice. The exact cooking time may vary.

Here is what everyone else made for the event:

• Western Burgers from An Affair from the Heart
• Honeyed Lemon Fruit Salad from Sew You Think You Can Cook
• Barbecue Salad from Making Miracles
• Double Chocolate Salted Caramel Cookies from Amy’s Cooking Adventures
• Strawberry Rhubarb Crisp from Dessert Before Dinner
• Beef Negimaki from Culinary Adventures with Camilla
• Grilled Lime Mustard Salmon from Thyme for Cooking
• Spring Vegetable Barley Salad from Join Us, Pull Up a Chair
• Kielbobs from Cookaholic Wife
• Grilled Corn with Garlic Butter and Lime from Fantastical Sharing of Recipes
• Citrus Beef Skewers from A Day in the Life on the Farm
• Red Potato Salad from Loving Life
• Grilled Romaine from The Spiffy Cookie
• Pulled Pork Tacos from Our Good Life

This recipe was originally posted in May 2016 and updated in January 2023 with air fryer instructions.

Parmesan Potato Wedges Recipe

Adapted from Angels Home Sweet Homestead

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Parmesan Potato Wedges

A recipe for Parmesan Potato Wedges! These potato wedges are tossed with spices and Parmesan, then baked in the oven or air fryer until crisp and golden.

Course Side Dish

Cuisine American

Keyword parmesan, potato, potato wedges, side, vegetable

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

0 minutes minutes

Total Time 35 minutes minutes

Servings 3 -4 Servings

Ingredients

• 4 medium russet potatoes about 1 1/2 pounds, 680 grams
• 3 tablespoons (44 milliliters) olive oil
• 1 ounce (28 grams) Parmesan cheese freshly grated
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon freshly ground black pepper

Garnish:

• Freshly chopped parsley
• Grated Parmesan cheese
• Freshly ground black pepper

Instructions

• Slice a potato lengthwise to create two halves. Cut each half into 4 slices to create 8 wedges in all. Repeat with remaining potatoes.
• Place the potato wedges in a large bowl and cover in cold water. Soak for 30 minutes.
• Preheat oven to 400˚F (200˚C). Line a large baking sheet with parchment or grease with oil.
• Drain the potato wedges and pat to dry thoroughly.
• Dry the large bowl and add the potato wedges.
• Drizzle the olive oil over the potato wedges and toss to coat.
• In a small bowl, mix together the parmesan, salt, garlic powder, paprika, onion powder, and black pepper. Add to the potatoes and toss again to evenly coat.
• Arrange the potato wedges, cut side down, in a single layer on the prepared baking sheet.
• Bake in preheated oven, flipping halfway, until the potatoes are fork-tender and golden brown, about 25-30 minutes.
• Serve immediately topped with parsley, Parmesan, and black pepper.

To cook in the air fryer:

• Preheat the air fryer to 400˚F (200˚C). Lightly grease the basket with oil.
• Arrange the potato wedges in a single layer in the preheated basket (cook in two batches to prevent overcrowding).
• Cook until crisp and golden, gently shaking the basket once or twice, about 10-12 minutes.
• Serve immediately topped with parsley, Parmesan, and black pepper.