Crispy Parmesan Potato Wedges (Golden, Cheesy, and Perfectly Seasoned for the Ultimate Side Dish or Snack)

Perfectly golden on the outside, tender and fluffy on the inside, these crispy Parmesan potato wedges are tossed in aromatic seasonings and finished with a generous sprinkling of real Parmesan cheese for an irresistible bite. 

This recipe is designed for maximum crunch and flavor, delivering a restaurant-quality side dish that pairs beautifully with almost any meal — or stands proudly on its own as a snack. The combination of garlic, paprika, and rich cheese creates a savory depth that keeps you coming back for more.

Fun Facts About Parmesan Potatoes and Their Ingredients

• Parmesan cheese dates back to at least the 13th century and is still made today in the Emilia-Romagna region of Italy under strict regulations for authentic Parmigiano Reggiano.

  
  

• Potatoes were first cultivated in the Andes over 7,000 years ago and spread globally after the Columbian Exchange, quickly becoming one of the world’s most popular foods.

  
  

• Paprika comes from ground dried peppers and can range from sweet to smoky, making it a versatile seasoning that adds both flavor and color to dishes.

A Brief History of Seasoned Potato Wedges

Potato wedges gained popularity in the United States in the mid-20th century as a thicker-cut, rustic alternative to French fries. Their appeal grew thanks to their versatility in seasonings and ability to hold a crispy exterior while remaining soft inside.

Adding Parmesan cheese to wedges likely evolved from Italian-American cooking, where grated cheese was used to add umami and richness to roasted vegetables.

Time and Money-Saving Tips

• Use Yukon Gold potatoes for their naturally buttery flavor — no extra butter required.

• Grate Parmesan from a block instead of buying pre-grated; it’s more flavorful and often more cost-effective.

  
  

• Skip peeling the potatoes for extra texture, nutrients, and reduced prep time.

  
  

• Roast a double batch and freeze leftovers for quick reheating later.

Substitution Tips

• Swap Parmesan for Pecorino Romano for a sharper, saltier flavor.

  
  

• Replace paprika with chili powder or cayenne for a spicy twist.

  
  

• Try sweet potatoes instead of white potatoes for a sweeter, earthier variation.

Pairing and Serving Suggestions

These potato wedges are a perfect match for roasted meats, grilled fish, or vegetarian mains like stuffed peppers or lentil loaf.

Serve with ketchup, garlic aioli, or a tangy yogurt dip. For a more indulgent option, top with melted cheddar and bacon crumbles.

They also make a crowd-pleasing snack for game day or movie night.

Equipment Needed

• Large mixing bowl

• Chef’s knife and cutting board

• Baking sheet lined with parchment paper

• Spatula for flipping potatoes

• Fine grater for Parmesan

Storage, Reheating, Freezing, and Make-Ahead Instructions

Storage: Keep cooled wedges in an airtight container in the refrigerator for up to 3 days.

 Reheating: Reheat in a 400°F (200°C) oven for 8–10 minutes until hot and crispy again.

 Freezing: Arrange cooled wedges in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen in a hot oven.

 Make-Ahead: Cut and season potatoes up to 12 hours in advance, store covered in the refrigerator, and bake just before serving.