Step 1: Preheat and prep
Begin by preheating your oven to 400°F (200°C). This high temperature is key to getting those crispy edges without drying out the potatoes. While the oven heats, prepare your potatoes.
Step 2: Cut the potatoes
After washing and scrubbing the potatoes to remove any dirt, cut them into even wedges. This ensures they cook evenly. Aim for wedges that are about 1/2 to 3/4 inch thick — not too thin to avoid burning, and not too thick so they cook through.
Step 3: Toss with olive oil and garlic
Place the potato wedges in a large bowl. Drizzle the olive oil over them, then sprinkle the garlic powder evenly. Use your hands or a large spoon to toss everything together until the wedges are well coated. The olive oil will help the garlic powder stick and enhance the flavor as the potatoes bake.
Step 4: Arrange on the baking sheet
Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Spread the potatoes out in a single layer, making sure the wedges aren’t crowded. Crowding can cause steaming instead of crisping.
Step 5: First bake
Place the baking sheet in the preheated oven and bake for about 30 minutes. This initial bake softens the potatoes and begins the crisping process.
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Step 6: Add Parmesan cheese
After 30 minutes, carefully remove the baking sheet. Sprinkle the grated Parmesan cheese evenly over the potatoes. The cheese will melt and form a savory, golden crust.
Step 7: Final bake
Return the potatoes to the oven and bake for an additional 10 to 15 minutes. Watch closely toward the end — you want the cheese to be bubbly and golden but not burnt.
Step 8: Serve and enjoy
Remove from the oven and allow the potatoes to cool for a few minutes. Garnish with freshly chopped parsley if desired. Serve warm as a side dish with your favorite main courses.
Tips & Variations
Soak for crispiness: For extra crispy wedges, soak the cut potatoes in cold water for 30 minutes before cooking to remove excess starch. Pat dry thoroughly before tossing with oil and seasoning.
Cheese swap: Substitute Parmesan with Pecorino Romano for a sharper, saltier flavor.
Herb boost: Add chopped rosemary, thyme, or oregano to the olive oil mixture for an herby aroma.
Spice it up: Mix in smoked paprika, chili powder, or cayenne pepper for a spicy kick.
Vegan option: Use a vegan Parmesan substitute or nutritional yeast for a cheesy flavor without dairy.
Make it loaded: Top baked wedges with crispy bacon bits, sour cream, and chives for a loaded potato experience.
Serve with dips: These potatoes pair wonderfully with garlic aioli, ranch dressing, or ketchup.
For more easy bakes, be sure to browse trusted recipes like this Allrecipes Classic Muffin Guide that inspires bakers around the world.
Storage
Leftover Parmesan baked potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To retain crispiness, reheat in a preheated oven at 350°F (175°C) for about 10 minutes rather than using a microwave.
Avoid freezing as it can alter the texture and flavor.
