sixtic Crispy on the outside, fluffy on the inside—these golden potato wedges are a crowd-pleasing side that’s equal parts comfort and elegance. Roasted to perfection with a shower of nutty Parmesan and fresh parsley, they evoke the rustic charm of a trattoria snack or a game-day essential. Low-effort (just 10 minutes prep), naturally gluten-free, and versatile for dipping in aioli or ketchup. Serves 4 as a side, ready in 45 minutes total. Pair with grilled steak, roasted chicken, or simply solo with a cold beer.
Ingredients
| Ingredient | Quantity |
|---|---|
| Medium russet or Yukon Gold potatoes (about 2 lbs) | 4-5 large |
| Extra-virgin olive oil | 3 tbsp |
| Grated Parmesan cheese (freshly grated for best melt) | 1/2 cup (plus extra for sprinkling) |
| Fresh parsley (finely chopped) | 1/4 cup |
| Garlic powder | 1 tsp |
| Smoked paprika (optional, for smoky depth) | 1/2 tsp |
| Kosher salt | 1 tsp |
| Freshly ground black pepper | 1/2 tsp |
| Optional: Lemon zest | From 1 lemon (for a bright twist) |
Instructions
- Preheat and prep: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup and crispier results. Wash and scrub the potatoes well (no need to peel for that hearty skin). Cut each potato lengthwise into 8 wedges—aim for even thickness so they cook uniformly.
- Season the wedges: In a large bowl, toss the wedges with olive oil, garlic powder, smoked paprika (if using), salt, and pepper until evenly coated. The oil helps the seasonings stick and promotes that irresistible crunch.
- Roast to golden glory: Arrange the wedges in a single layer on the baking sheet, cut-side down. Roast for 25-30 minutes, flipping halfway through, until edges are crispy and golden brown. For extra char, broil for the last 2 minutes—watch closely to avoid burning.
- Cheese and finish: Remove from the oven and immediately sprinkle with grated Parmesan while hot—the residual heat melts it into a cheesy crust. Let cool for 2 minutes, then toss with chopped parsley (and lemon zest if desired) for a fresh, herby pop.
Serve warm on a sleek white platter for that photo-worthy vibe.
Pro tip: For ultra-crispy skins, pat potatoes dry after washing.
Total calories per serving: ~220. Craving a dip?
Whip up garlic aioli or marinara.
What’s your favorite wedge topping?
