Description
These crispy parmesan potato wedges are the perfect weeknight side dish, featuring a shatteringly crisp exterior and fluffy interior achieved through parboiling and cornstarch. They are budget-friendly, pantry-friendly, and far superior to takeout fries.
Ingredients
- 2 large Russet potatoes (about 1.5 lbs / 700g)
- Water (for boiling)
- 3 tablespoons Vegetable or Canola Oil
- 2 tablespoons Cornstarch
- ½ cup Grated Parmesan Cheese (freshly grated)
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- ½ teaspoon Dried Oregano
- 1 teaspoon Kosher Salt (adjust to taste)
- Black Pepper (to taste)
Instructions
- Wash potatoes thoroughly (do not peel) and cut into 3-4 wedges per half, ensuring uniform size.
- Place wedges in a large pot, cover with cold water by an inch, and add a generous pinch of salt.
- Bring to a boil, then reduce to a simmer and cook for 8-10 minutes until fork-tender but not falling apart.
- Drain potatoes in a colander and let them steam for a minute.
- Spread wedges on a clean kitchen towel or paper towels and pat them completely dry.
- Transfer dried wedges to a large bowl and sprinkle with cornstarch. Toss gently until lightly and evenly dusted.
- Drizzle oil over the coated potatoes and toss to coat evenly.
- Add garlic powder, smoked paprika, oregano, salt, and pepper. Toss again to ensure even seasoning.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Arrange wedges in a single layer on the baking sheet, ensuring they are not touching.
- Bake for 20 minutes, then carefully flip the wedges.
- Bake for another 5-10 minutes until golden brown and crispy.
- Remove from oven and sprinkle grated Parmesan cheese evenly over the hot wedges.
- Return to oven for 2-3 minutes until cheese is melted and bubbling. Watch closely to prevent burning.
- Let cool for 2 minutes to allow the crust to set before serving immediately.
Notes
Do not skip the parboiling step as it is crucial for crispiness. Ensure potatoes are completely dry before adding cornstarch to avoid steaming. Use freshly grated Parmesan rather than pre-grated to ensure proper melting and crust formation. Do not overcrowd the baking sheet; use two pans if necessary. For air fryer instructions, cook at 400°F for 12-15 minutes, shaking halfway, and add cheese in the last 2-3 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup wedges
- Calories: 280
- Sugar: 2
- Sodium: 350
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 3
- Protein: 7
Keywords: potato wedges, crispy potatoes, parmesan potatoes, side dish, weeknight dinner, baked fries, gluten-free side, easy recipe