Crispy Parmesan Roasted Potato Wedges

Here’s a crispy Parmesan-crusted roasted potatoes recipe—just like in the photo 😋🥔
Crispy Parmesan Roasted Potato Wedges
🧺 Ingredients
1 kg (2 lb) potatoes (Yukon Gold or regular potatoes)
3–4 tbsp olive oil
½ cup grated Parmesan cheese
2 cloves garlic, minced (or 1 tsp garlic powder)
1 tsp paprika
½ tsp black pepper
½ tsp salt (adjust to taste)
1 tsp dried oregano or Italian seasoning
Fresh parsley, chopped (for garnish)
👩‍🍳 Instructions
Preheat oven to 200°C (400°F).
Wash potatoes and cut them into thick wedges.
(Optional but recommended) Parboil the potato wedges in salted water for 5–7 minutes. Drain well and let steam-dry for 2 minutes.
In a large bowl, toss potatoes with:
Olive oil
Garlic
Paprika
Salt & pepper
Oregano
Add grated Parmesan and toss until wedges are well coated.
Arrange potatoes cut-side down on a baking tray lined with parchment paper.
Bake for 35–45 minutes, flipping once halfway, until golden brown and crispy.
Sprinkle with fresh parsley and extra Parmesan if desired.
🔥 Tips for extra crispiness
Use freshly grated Parmesan (not powdered).
Don’t overcrowd the pan.
Finish with 3–5 minutes under the grill/broiler.
🍽️ Serve with
Garlic yogurt sauce
Ketchup or chili sauce
As a side for grilled chicken, steak, or fish