Paprika and Parmesan Potato Wedges

Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6 servings
Author: Lord Byron's Kitchen
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?
Print Recipe


  • 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.