The Best Oven-Baked Crispy Parmesan Potato Wedges (Gluten-Free)
The best parmesan crusted potato wedges with seasoned roasted potatoes, freshly cut to perfection for the perfect dinner side dish, appetizer, or snack.
Preheat oven to 400°F and line two large baking sheets with parchment paper or use a non stick cooking spray.
Wash and rinse potatoes well and pat dry. For each potato, first cut in half lengthwise. Turn the halves down and cut into halves again. Repeat and cut into halves again, resulting in roughly 8 1-inch-thick wedges per potato. Try to keep wedges the same size for even cooking.
In a large mixing bowl, combine olive oil, salt and pepper, rosemary, thyme, paprika, and parmesan. Throw potato wedges into the bowl and toss to coat.
Arrange wedges spaced apart, skin side down, and single layer on the baking sheet. Sprinkle any extra oil and seasonings from the bowl onto the wedges.
Bake for 45 minutes. Depending on how large your wedges are, you can bake between 45 minutes to 1 hour. For thinner cut wedges, bake for 30 minutes or until desired crispiness.
Sprinkle with fresh chopped parsley to serve. Enjoy!