These baked potato wedges are coated in spices and parmesan cheese and oven-roasted until crispy on the outside and fluffy on the inside. This recipe starts with potatoes cut approximately the same size, then tossed in olive oil, spices, and parmesan cheese. Dry the potatoes with a paper towel to absorb all excess moisture.

Put the potato fries in a bowl and toss with olive oil, then toss with grated Parmesan cheese so they are evenly coated on all sides. Spread the fries on a parchment-paper-lined baking sheet in a single layer so they do not touch each other. Sprinkle with salt, pepper, garlic powder, and Italian seasoning.

Baked in a preheated 425F oven for 30 minutes or until the fries are golden-brown. Sprinkle the baked fries with the remaining Parmesan cheese.

When your potato wedges come out of the oven, sprinkle them with a little bit of chopped parsley and a tad more grated Parmesan cheese if desired, and serve without delay.


  • Four medium Russet potatoes scrubbed and cut into eighths
  • 1/4 cup olive oil
  • One teaspoon of onion powder
  • One teaspoon of garlic powder
  • One teaspoon of smoked paprika
  • Two teaspoons salt
  • 1/2 teaspoon pepper
  • 1/3 cup finely grated parmesan cheese
  • Two tablespoons chopped fresh parsley
  • cooking spray


  1. Preheat the oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
  2. Place the olive oil, onion powder, garlic powder, smoked paprika, salt, pepper and parmesan cheese in a gallon-sized resealable bag.
  3. Place the potato wedges in the bag and seal the bag. Shake to coat the potatoes evenly with the seasoning.
  4. Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35 minutes or until golden brown and fork-tender.
  5. Sprinkle with parsley and serve.