Oven Baked Cheesy Potato Wedges

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The “Lacy Crust” Cheesy Potato Wedges

This version uses a “Two-Stage” cheese application—Parmesan for the initial crisp and Sharp Cheddar for the final melt.

CategoryDetails
Prep Time15 minutes
Bake Time30–35 minutes
Total Time50 minutes
Yield4 servings

🍴 Ingredients

  • The Starch:
    • 3 large Russet potatoes (scrubbed and cut into 8 wedges each)
  • The “Glue” & Seasoning:
    • 3 tbsp Olive oil
    • 1 tsp Garlic powder
    • 1 tsp Smoked paprika
    • ½ tsp Onion powder
    • Salt & Black Pepper to taste
  • The “Lacy” Cheeses:
    • ½ cup Parmesan cheese (finely grated—the powdery kind works best for the crust)
    • 1 cup Sharp Cheddar cheese (shredded)
    • Fresh chives (for garnish)

👩‍🍳 Instructions

1. The Starch Purge

  • Cut your potatoes into wedges. Place them in a large bowl of hot tap water for 10 minutes.
  • The Critical Step: Drain the potatoes and lay them on a clean kitchen towel. Pat them until they are completely dry.

2. The Seasoning Toss

  • In a large bowl, whisk together the olive oil, garlic powder, paprika, onion powder, salt, pepper, and the Parmesan cheese.
  • Toss the dried wedges in this mixture until they are thickly coated. The Parmesan will act as a “breading” that crisps up in the oil.

3. The Preheated Sear

  • Place a large rimmed baking sheet in the oven and preheat to 220°C (425°F).
  • Carefully remove the hot pan and arrange the wedges in a single layer, skin-side down. You should hear them sizzle immediately.

4. The High-Heat Roast

  • Bake for 25–30 minutes, flipping halfway through.
  • The Visual Cue: The potatoes should be tender when pierced with a fork and the Parmesan coating should be a dark golden brown.

5. The Cheesy Finish

  • Remove from the oven and bunch the wedges closer together. Sprinkle the shredded Cheddar over the top.
  • Return to the oven for 3–5 minutes until the cheddar is bubbling and forming “lace” edges on the pan. Garnish with chives.

The “Dipping” Hack: Serve these with a side of Sour Cream mixed with a spoonful of the Bacon Jam (Recipe 503). The smoky sweetness of the jam against the sharp cheddar wedges is unbeatable.

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