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Parmesan potato wedges

Oven-baked, Parmesan-encrusted potato wedges with a shatteringly crisp outside and a smooth, creamy inside.
Servings: 2


Parmesan potato wedges

  • 2 large baking potatoes
  • 4 tbsp olive oil
  • 1 tsp garlic powder (or other seasoning)
  • 2 tbsp Parmesan grated


for the wedges

  • Dissolve the tablespoon of salt in one litre of water. Cut the potatoes in half lengthways and then cut each half into four wedges (eight in total). Immerse in the salted water and soak overnight.
  • When you are ready to cook the wedges, preheat the oven to 200c. Drain the potatoes and dry them well on a clean tea towel.
  • Toss in the oil, garlic, Parmesan and the remaining half a teaspoon salt (I also added a very liberal amount of freshly-ground black pepper at this point).
  • Arrange in a single layer on a baking sheet and bake, turning once, for about 45 minutes. As the Parmesan and potato may stick, use an overturned, sharp-edged spatula to firmly scrape them off. It may take more or less time than this, depending on your oven and potatoes - they are ready when all sides are browned and very crispy. Drain on paper towels and serve immediately.