Description

These extra-crispy parmesan potato wedges are the ultimate game day snack, featuring a golden, shattering-crisp exterior and fluffy interior coated in a savory parmesan crust.

Ingredients

Scale

4 medium russet potatoes (about 2 lbs / 900g)
2 tablespoons cornstarch
3 tablespoons vegetable or olive oil
½ cup grated parmesan cheese (50g)
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon kosher salt
¼ teaspoon black pepper
Optional: ½ teaspoon smoked paprika
Optional: pinch of red pepper flakes

Instructions

Preheat oven to 425°F (220°C).
Wash potatoes thoroughly and pat completely dry with paper towels.
Cut each potato in half lengthwise, then cut each half into three or four wedges (about 1 inch thick).
Place wedges in a large bowl and sprinkle with cornstarch. Toss gently until every wedge is lightly dusted.
Add oil, garlic powder, dried parsley, salt, and pepper to the bowl. Toss until wedges are coated and glossy.
Line a large baking sheet with parchment paper or foil. Spread wedges in a single layer without overlapping.
Bake for 20 minutes until edges begin to golden.
Remove from oven and sprinkle grated parmesan evenly over the hot potatoes.
Return to oven and bake for another 10-15 minutes until cheese is golden brown and bubbly.
Let rest on the pan for 5 minutes before serving to allow cheese to set.

Notes

Ensure potatoes are completely dry before adding cornstarch to prevent steaming. Do not overcrowd the baking sheet; use two pans if necessary. Use block parmesan grated fresh, as pre-grated cheese contains anti-caking agents that prevent proper melting. For extra crispiness, a wire rack can be used under the potatoes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1 wedge
Calories: 180
Sugar: 1
Sodium: 280
Fat: 9
Saturated Fat: 4
Carbohydrates: 22
Fiber: 2
Protein: 6

Keywords: potato wedges, parmesan potatoes, game day snack, crispy baked potatoes, party appetizer, gluten-free snack