Oven-Baked Parmesan Potato Wedges

Match the wedge sizes

Choose potatoes of roughly similar size when possible. Cut lengthwise, then compare the thickest edges. A very large wedge can still have a firm center while smaller pieces are already deeply browned.

Scrub potatoes under running water and remove damaged spots. Do not use green or heavily sprouted potatoes. Dry the skins and the cut surfaces before tossing with oil; visible water works against surface browning.

Use contact and space

Rest a cut face against the metal instead of balancing each wedge on its skin. Spread them out so hot air can move between them. A crowded pan collects steam, and adding more time may dry the edges before the centers cook evenly.

The method is written for a metal baking sheet. Glass dishes, silicone mats, and insulated pans transfer heat differently, so their results need separate checks. Avoid heating an empty nonstick pan beyond its manufacturer's temperature limits.

Turn when the surface releases

A thin spatula helps lift a browned wedge without tearing away its surface. If a piece sticks firmly, wait a few minutes and try gently again rather than scraping immediately. Check both tenderness and color before adding cheese.

Freshly grated Parmesan can distribute more evenly than thick shreds. Scatter it toward the end and watch through the oven window; small bits touching the pan brown quickly. Add parsley after baking so it stays recognizable.

Reheat without a promise of crispness

Cool leftovers in shallow containers and refrigerate within 2 hours, or 1 hour above 90°F. Keep at 40°F or colder and use within 3 days. Reheat to 165°F. An oven can dry the surfaces more than a microwave, but stored wedges may remain softer than a freshly cooked batch.

OUBELLA KITCHEN

Oven-Baked Parmesan Potato Wedges

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TimeAbout 55 min

Servings4

CategoryDinner

Ingredients

1×2×3×

Amounts scale; cooking times do not.

• 1½ lb Yukon Gold potatoes (680 g), scrubbed and dried
• 2 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp paprika
• ¼ tsp fine salt
• ¼ tsp black pepper
• ⅓ cup finely grated Parmesan (30 g)
• 1 tbsp chopped fresh parsley

Instructions

1. Heat the oven to 425°F (220°C). Use a large rimmed metal sheet pan. Cut each potato lengthwise into 6–8 similar wedges, aiming for about ¾ inch at the thickest edge. Pat all cut surfaces dry with a clean towel.
2. Toss the wedges in a bowl with the oil, garlic powder, paprika, salt, and pepper. Arrange on the pan in one layer, resting a cut side against the metal. Leave gaps; use two pans if necessary.
3. Bake for 20 minutes. Turn carefully with a thin spatula, then bake another 15–20 minutes until the thickest wedges are easily pierced and the cut surfaces are golden. If they resist lifting, leave them a little longer before trying again.
4. Scatter the Parmesan over the potatoes and bake for 3–5 minutes more, watching closely so the cheese does not burn. Remove from the oven, sprinkle with parsley, and let stand for 3 minutes. Serve as four side portions.

Notes

Estimated preparation: 10 minutes; baking: 38–45 minutes. This recipe has not been kitchen-tested. Wedge thickness and pan material affect browning; a crisp exterior is not guaranteed. Parmesan contains milk.

Times vary with equipment. Editorial approach.

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