Roasted to perfection and perfectly seasoned, Paprika and Parmesan Potato Wedges are the perfect side dish – smoky, garlicky, onion-y, and cheesy – could these get any better?
Who doesn’t love a good potato wedge? I’ve loved them ever since I can remember, but I don’t remember loving them this much since I was about twelve or thirteen years old. (That was a long, long time ago!)
Whenever we order pizza, being the big eater that I am, I always like to have a side dish as well. I’m not sure whoever thought of serving pizza with garlic bread, potato wedges, or chicken wings, but I’d like to meet them one day. They’re one of my heroes. Usually when we order pizza, we order a family value special so that we can accommodate everyone’s tastes and preferences. Potato wedges come with that order, but even though we love our local pizza joint, their potato wedges are mediocre at best.
So, since I was making homemade pizza for dinner one night, I thought I would make my favourite potato wedges to go along with it. You can find my homemade pizza recipe right here: Grilled Veggie Pizza with Cheese Filled Crust. And, also, I made wings to go with the pizza and the Paprika and Parmesan Potato Wedges. You can find one of my favourite wing recipes right here: Chili Ginger Garlic Honey Wings.
Way, way back in the mid-90’s, I used to live with my family in a very small town in Northern Ontario. The population of this town was 3,500. There wasn’t much to do, which was great, because we were forced to be really creative to keep ourselves busy. But, it was also a bad thing, because with very little to do, it was easier to get into trouble.
One of my most fondest food memories, other than the waffle fries at Burger Queen (yes, queen!) that were often given to us kids for free if we ran an errand or two for the owners, was the potato wedges at a little mom and pop shop called Reddi Chef. (I just Googled it to see if it still exists. Same location, new name. But by the looks of those menu boards, they still serve those potato wedges. I’m taking a road trip there this summer!)
At Reddi Chef, I could buy a box of potato wedges for $2. They were crispy and salty and peppery. And, if I happened to have an extra fifty cents, they would smother the potato wedges in a thick, beef gravy. I cannot count how many times I would have a box of potato wedges for dinner if mom and dad were working late! Those potato wedges were the best – until now. Now, I think my Paprika and Parmesan Potato Wedges are the best!
A good potato wedge doesn’t need to be hard to make or difficult to muster. I believe that there are two factors that are mostly responsible for a good potato wedge experience. First, you need to have a good seasoning. Potatoes love salt and pepper, but for me, potatoes are not good potatoes until they have a bit of onion and garlic flavour as well.
The second factor is heat. A good potato wedge demands a hot oven. When roasting any vegetable really, at a minimum you must set your oven to 400 degrees. In fact, sometimes, depending on the veggie and what I’m trying to achieve, I’ll go as high as 450 degrees. The high temperature will give you the crispy outside, but the pillow-y, fluffy inside we all love.
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Paprika and Parmesan Potato Wedges
- 3 pounds red skin potatoes, sliced lengthwise into 8ths
- 3 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/2 cup parmesan cheese, grated
- 1/4 cup parsley, finely chopped, plus more for garnish
- non stick cooking spray
Preheat oven to 400 degrees. Prepare a sheet pan by lining with parchment paper. (I used two baking sheets.) Generously coat parchment paper with non stick cooking spray.
Lay the potato wedges, cut side down in rows. Do not allow the wedges to touch or overlap.
Sprinkle the top of the wedges with half of the salt and half of the ground black pepper.
Bake for 20 minutes.
Remove from oven. Using metal tongs, turn each potato wedge over so that the opposite cut side is facing down. Sprinkle with the remaining salt and ground black pepper.
Bake for 20 minutes.
In the meantime, whisk together the olive oil, onion powder, garlic powder, paprika, parsley, and half of the parmesan cheese.
Transfer the potato wedges to a large bowl. Pour over the olive oil mixture. Toss well to coat. Empty the potato wedges back onto the sheet pan and return to the oven for 5 minutes.
Plate, sprinkle over the remaining parmesan and more parsley if desired. Serve immediately.
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