One of my favorite things about HGHF is being able to share recipes that are near and dear to my heart. Sharing recipes that I grew up with or that have been passed down for years– it just means so much to share them with you! Now the Perfect Crispy Baked Parmesan Potato Wedges are no different, they to me are childhood. I remember eating these with pork loin that my mom makes so well, with our salmon dishes— really anything, because it is THE perfect side dish! I mean can your really go wrong with potatoes? The answer is so simple: no you can’t 🙂
A few weeks ago when I asked you guys what you wanted to see more of from HGHF you said you wanted to see more side dishes and appetizers. Therefore, I got right to work for a whole set of Fourth of July recipes geared toward appetizers and side dishes. Then it hit me… Perfect Crispy Baked Parmesan Potato Wedges HAS to be part of the line up!
I am so excited for you guys to make these, let’s get started!
What Delicious Ingredients are in these Perfect Crispy Baked Parmesan Potato Wedges?
+1 1/2 pounds of yellow or red potatoes about 5 potatoes — sometimes could be 8 depending on size. You just want the size to be long enough to make good size wedges, not too small
+ 1 cup of all purpose flour OR tapioca flour for GF version
+ Seasoning blend: 2 tsp salt kosher salt, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp pepper
+ 2 sticks unsalted butter
+1/3 to 1/2 cup of finely grated Parmesan cheese
Directions:
Preheat the oven to 375 degrees
- Clean and then slice your potatoes into 1/16 of an inch thick– see video below for a better idea of thickness and how I cut the wedges. Start by cutting the potato in half length wise. Then lay the flesh side down and start to cut into the potato at about a 45 degree angle to start creating wedges. Continue up the side till you get to the center. Turn your potato so you can go at that side with a 45 degree angle like you did the first side of the half. Repeat until they’re all cut into wedges. Set aside.
2. Next in a small bowl add the paprika, salt, garlic powder, onion powder and pepper together. Whisk until throughly combined. Then you will place 1 stick of unsalted butter in a 9 X 13 pan and place half a stick of butter in a 8 X 8 glass baking dish. ( if you feel like your potato wedges need another second pan that is 9 X 13 size because potato wedges were so big, just place the whole second stick of butter in that second 9 X 13 baking dish)
3. Place the baking dishes in the preheated oven and you want the butter to melt fully. While you are waiting for the butter to melt you will finish getting your potato wedges ready!
4. Split your sliced potato wedges evenly into 2 gallon ziplock bags. Then you will pour 1/2 the flour, 1/2 the seasoning and 1/2 the parmesan into each of the bags. Close the bags and start shaking! Get your arm work out in 🙂 You will keep shaking until all the potato wedges are completely covered.
5. Once the butter is fully melted at the bottom of the baking dishes, take them out of the oven and then you will dump the whole bag of potatoes into the baking dish. It is good to have the excess parmesan and flour to fall over them.
6. You want your wedges to lay into the melted butter,there will be some over lap as seen in the video, but you don’t want them too over crowded. If they are move to the other baking dish and move wedges around to make sure they don’t all lay over one another.
7. The KEY is to not do ANYTHING to them for the first full hour. This will get the crispy outsides and parmesan, without drying out the insides. After the first 60 minutes, then you will take the baking dish out and start to toss them in the dish with a spatula.
8. There will be some that are stuck together, take the edges of the spatula to split apart and flip. Then place back into the oven for another 30-40 minutes, depending on how crispy you want them. I always go for another 40 minutes for the ultimate crispness. ( if you are using GF flour, spray with olive oil spray over the tops before place back in for the final 30-40 minutes)
9. After you will take the baking dishes out and let cool for about 5 minutes before diving in! Dip into your favorite sauces, and serve on the side of your favorite dish. You are going to LOVE them!
HGHF Dinners that these Perfect Crispy Baked Parmesan Potato Wedges will go with
The Best Healthy Teriyaki Glazed Salmon
The Ultimate Healthy Veggie Sandwich
The Best Crock-Pot Chuck Roast
Quick Guacamole Black Bean Burgers
Easy Juicy French Onion Soup Burgers
What Dipping Sauces Go Well With These Perfect Crispy Baked Parmesan Potato Wedges
These are SO perfect as a side for any dish that you want! I linked a few HGHF recipes I recommend pairing these babies with 🙂 However they are also perfect for an appetizer too. Below are some dipping sauces I recommend dipping these into!
- Ketchup– clearly a classic, however always perfect
- In the pictures above you can see a green sauce (that is a poblano pepper aioli that I will share soon!)
- QUESO. Yes, the absolute best. If you have never dipped fries in queso your world is about to be rocked– in a wonderful way! Easy Instant Pot Queso Dip
- SPIN DIP. Yes…. I am all about the classic dips being the perfect dip for these parmesan wedges. Easiest Instant Pot Spinach Artichoke Dip
- Mayo 🙂
- Chimichurri Sauce
- Pistachio Gremolata ( can learn how to make that here! It is sooo good! )
Questions when making Perfect Crispy Baked Parmesan Potato Wedges
Can you make these gluten free?
Yes! In the recipe you can either us 1 cup all purpose flour OR 1 cup tapioca flour. Tapioca flour is a wonderful gluten free flour for crispy crusts & so makes for perfect crispy potatoes! I do not recommend other gluten free flours.
Does it have to be finely grated parmesan?
Yes, that is how it will bind together with the flour so well, which makes the perfect outside.
How do I know if I need to use another 9 X 13 baking dish instead of an 8 X 8?
If after you pour out your first bag of the wedges into the 9 X 13 and it doesn’t look like they have anymore room to give, that means you know all of the second bag won’t fit in the 8 X 8. However if you pour your wedges into the 9 X 13 and there is still room, then you can put more of the potato wedges from the second bag in that baking dish and the rest in the 8 X 8.
My gluten free wedges have more of a dusting then crispy outside– what went wrong?
Then you didn’t spray enough or any of the olive oil over them before putting them in for the 30 to 40 minutes at the end.
The Perfect Crispy Baked Parmesan Potato Wedges didn’t come out crispy enough– what can I do?
I am the same way! Fries in my opinion can always be crispier 🙂 That is why I recommend doing 40 minutes the second time you put them in the oven. Also that first hour is crucial to not do ANYTHING to them. That will ensure they get that crispy coating.
The directions for this recipe are wordy, do not let that intimidate you at all! These truly are so easy, just the cutting of the potatoes, the layering of the potatoes in the pan– all of those directions are wordy 🙂 No worries, these are still seriously so easy. Prep 20 minute or less, then you just sit back and let them bake!
Perfect Crispy Parmesan Baked Potato Wedges
Ingredients
- 1 1/2 pounds of yellow or red potatoes about 5 potatoes — sometimes could be 8 depending on size. You just want the size to be long enough to make good size wedges not too small
- 1 cup of all purpose flour OR tapioca flour for GF version
- 2 tsp salt kosher salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp pepper
- 2 sticks unsalted butter
- 1/3 to 1/2 cup of finely grated Parmesan cheese
Instructions
- Clean and then slice your potatoes into 1/16 of an inch thick– see video above for a better idea of thickness and how I cut the wedges. Start by cutting the potato in half length wise. Then lay the flesh side down and start to cut into the potato at about a 45 degree angle to start creating wedges. Continue up the side till you get to the center. Turn your potato so you can go at that side with a 45 degree angle like you did the first side of the half. Repeat until they’re all cut into wedges. Set aside
- Next in a small bowl add the paprika, salt, garlic powder, onion powder and pepper together. Whisk until thoroughly combined.
- Then you will place 1 stick of unsalted butter in a 9 X 13 pan and place half a stick of butter in a 8 X 8 glass baking dish. ( if you feel like your potato wedges need another second pan that is 9 X 13 size because potato wedges were so big, just place the whole second stick of butter in a second 9 X 13 baking dish)
- Place the baking dishes in the preheated oven and you want the butter to melt fully. While you are waiting for the butter to melt you will finish getting your potato wedges ready!
- Split your sliced potato wedges evenly into 2 gallon ziplock bags. Then you will pour 1/2 the flour, 1/2 the seasoning and 1/2 the parmesan into each of the bags. Close the bags and start shaking! Get your arm work out in 🙂 You will keep shaking until all the potato wedges are completely covered.
- Once the butter is fully melted at the bottom of the baking dishes, take them out of the oven and then you will dump the first bag of potatoes into the baking dish. It is good to have the excess parmesan and flour to fall over them.
- Then you will add more of the wedges from the second bag to the first 9 X 13 baking dish and then rest in the 8 X 8 or 9 X 13 ( if you chose a second 9 X 13 dish because the wedges were bigger) You want your wedges to lay into the melted butter, there will be some over lap as seen in the video, but you don’t want them too over crowded. If they are move to the other baking dish and move wedges around to make sure they don’t all lay over one another.
- The KEY is to not do ANYTHING to them for the first full hour. This will get the crispy parmesan outside, without drying out the insides. After the first 60 minutes, then you will take the baking dish out and start to toss them in the dish with a spatula.
- There will be some that are stuck together, take the edges of the spatula to split apart and flip. Then place back into the oven for another 30-40 minutes, depending on how crispy you want them. I always go for another 40 minutes for the ultimate crispness. ( if you are using GF flour, spray with olive oil spray over the tops before place back in for the final 30-40 minutes)
- After you will take the baking dishes out and let cool for about 5 minutes before diving in! Dip into your favorite sauces, and serve on the side of your favorite dish. You are going to LOVE them!
Nutrition
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