By Becky Hardin
Updated May 27, 2025
Parmesan Potato Wedges are so absolutely delicious and easy! You’ll never go back to regular fries after you try these thick potato wedges coated in a crispy cheese shell. They’re just too good!
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5-Star Review
“Tried a recipe before this way and was terrible. But WOW this recipe is sooooooo!!! good I am making it again tonight! YUMMY!” -Regina
Garlic Parmesan Potato Wedges Recipe
Potato wedges are one of my favorite side dishes, and these baked Parmesan potato wedges are one of my favorite recipes on the blog. When I say they’re addicting, I mean that my mom and I ate the entire pan in under 30 minutes after photographing them…Ya, they are that good!
These potato wedges are so good and versatile! Swap out the Penzey’s for regular garlic powder, or try Creole seasoning , homemade ranch seasoning mix , or the classic herbs de Provence . Add a little chili powder or cayenne pepper for a bit of spice!
Ingredients1x2x3x
- ▢ ¼ cup unsalted butter (½ stick)
- ▢ 1¼ cup grated Parmesan cheese
- ▢ ½ teaspoon ground black pepper
- ▢ ½ tablespoon Penzey’s Sandwich Sprinkles or sub garlic powder
- ▢ ½ tablespoon dried parsley or your favorite herb; plus more, for topping
- ▢ 6 medium potatoes russets or Yukon Gold, washed
- ▢ olive oil for brushing
Video
Instructions
- Preheat oven to 375°F. Place the butter in an 11×15-inch jelly roll pan and place it in the preheating oven until the butter melts. Remove from the oven as soon as the butter has melted. ¼ cup unsalted butter
- Sprinkle the melted butter evenly and liberally with the grated Parmesan. Then sprinkle with pepper, seasonings, and herbs. Press the cheese onto the butter. 1¼ cup grated Parmesan cheese, ½ teaspoon ground black pepper, ½ tablespoon Penzey’s Sandwich Sprinkles, ½ tablespoon dried parsley
- Halve each potato lengthwise, then turn cut-side down and cut each half at an angle into 3 equal wedges. Dry the potato wedges with a paper towel. 6 medium potatoes
- Press each potato wedge, flesh-side down, firmly onto the Parmesan.
- Lightly brush the exposed sections of potato with olive oil. olive oil
- Very lightly season the potatoes with coarse salt and freshly ground pepper and sprinkle with more herbs.
- Place in the preheated oven and bake 40-50 minutes.
- If needed to crisp the Parmesan crust, turn the heat up to 400°F for the last 5-10 minutes.
- Transfer potatoes to a wire cooling rack and allow to cool for at least 7 full minutes . This allows the cheese crust to stick to the potatoes.
- Serve with your favorite dip. Buffalo, sour cream or ranch dips work well.
Equipment
- Jelly Roll Pan
Becky’s Tips
- When these Crispy Parmesan Potato Wedges are cooking in the oven, they look a tad strange. It looks like all the cheese has cooked off of them, and that the recipe is about to be a failure. But take heart—that’s how they should look!
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Parmesan Potato Wedges Step by Step
Melt the butter: Preheat your oven to 375°F. Place ¼ cup (½ stick) of unsalted butter in an 11×15-inch jelly roll pan and place it in the preheating oven until the butter melts. Remove from the oven as soon as the butter has melted.
Season the cheese: Sprinkle the melted butter evenly and liberally with 1¼ cups of grated Parmesan cheese, then sprinkle with ½ teaspoon ground black pepper, ½ tablespoon of Penzey’s Sandwich Sprinkles (or garlic powder), and ½ tablespoon of dried parsley. Press the cheese onto the butter.
Cut the potatoes: Halve 6 medium potatoes lengthwise, then turn cut-side down and cut each half at an angle into 3 equal wedges. Dry the potato wedges with a paper towel.
Press the potatoes: Press each potato wedge, flesh-side down, firmly onto the Parmesan.
Season the potatoes: Lightly brush the exposed sections of the potato with olive oil. Very lightly season the potatoes with coarse salt and freshly ground pepper and sprinkle with more herbs.
Bake the potatoes: Place in the preheated oven and bake for 40-50 minutes. If needed to crisp the Parmesan crust, turn the heat up to 400°F for the last 5-10 minutes.
Cool the potatoes: Transfer potatoes to a wire cooling rack and allow to cool for at least 7 full minutes. This allows the cheese crust to stick to the potatoes.
Serve and enjoy: Serve with your favorite dip. Buffalo, sour cream, or Ranch dips work well.
How to Store
Store leftover Parmesan potato wedges in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through.
Freeze in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen in a 350°F oven for 15-20 minutes, or until warmed through.
Serving Suggestions
These baked parmesan potato wedges are a side dish fit for the most casual burger recipe or a romantic dinner at home . We dipped these wedges in some cool ranch dressing , store-bought ketchup, sweet and spicy honey mustard , and for a touch of spice, we also used hot sauce , and all were absolutely divine.
More Potato Recipes to Try!
Twice Baked Potatoes Recipe
How to Make Home Fries
Air Fryer Potato Wedges
Easy Smashed Potatoes Recipe
Crispy Parmesan Potato Wedges Recipe
Equipment
- Jelly Roll Pan
Ingredients
- ¼ cup unsalted butter (½ stick)
- 1¼ cup grated Parmesan cheese
- ½ teaspoon ground black pepper
- ½ tablespoon Penzey’s Sandwich Sprinkles or sub garlic powder
- ½ tablespoon dried parsley or your favorite herb; plus more, for topping
- 6 medium potatoes russets or Yukon Gold, washed
- olive oil for brushing
Instructions
- Preheat oven to 375°F. Place the butter in an 11x15-inch jelly roll pan and place it in the preheating oven until the butter melts. Remove from the oven as soon as the butter has melted. ¼ cup unsalted butter
- Sprinkle the melted butter evenly and liberally with the grated Parmesan. Then sprinkle with pepper, seasonings, and herbs. Press the cheese onto the butter. 1¼ cup grated Parmesan cheese, ½ teaspoon ground black pepper, ½ tablespoon Penzey’s Sandwich Sprinkles, ½ tablespoon dried parsley
- Halve each potato lengthwise, then turn cut-side down and cut each half at an angle into 3 equal wedges. Dry the potato wedges with a paper towel. 6 medium potatoes
- Press each potato wedge, flesh-side down, firmly onto the Parmesan.
- Lightly brush the exposed sections of potato with olive oil. olive oil
- Very lightly season the potatoes with coarse salt and freshly ground pepper and sprinkle with more herbs.
- Place in the preheated oven and bake 40-50 minutes.
- If needed to crisp the Parmesan crust, turn the heat up to 400°F for the last 5-10 minutes.
- Transfer potatoes to a wire cooling rack and allow to cool for at least 7 full minutes . This allows the cheese crust to stick to the potatoes.
- Serve with your favorite dip. Buffalo, sour cream or ranch dips work well.
Video
Notes
- When these Crispy Parmesan Potato Wedges are cooking in the oven, they look a tad strange. It looks like all the cheese has cooked off of them, and that the recipe is about to be a failure. But take heart—that’s how they should look!
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
