Baked Parmesan Potatoes

By Sally Cameron on April 29, 2014

Side Dishes, the daniel plan, vegetables, vegetarian,


Crisp, golden and lightly crusted – Baked Parmesan Potatoes. serve them for dinner along side roast chicken or for weekend breakfast or brunch. Cook potatoes a day ahead to save time.

Baked Parmesan Potatoes |

Necessity – The Mother Of New Recipes

It is said necessity is the mother of invention, and that works for recipes too. With a couple of large gold potatoes in the pantry that needed to be used, I decided to simmer them whole until tender and then put them in the fridge. That way they were at least cooked, but what to do with them? Potato salad? While I love it, Kent does not, so I had to come up with something else. The result? These crusty baked Parmesan potatoes.

Yukon Gold Potatoes

With golden yellow flesh and thin skin, Yukon golds were developed in Canada from a cross between a North American white potato and a wild South American yellow-fleshed potato.

Yukon gold potato wedges

You can find other gold potato varieties by names like Yellow Finn, Michigold, Donna, Delta Gold, Banana, and Saginaw Gold. Gold potatoes are between drier fleshed russets and waxier varieties.

Yukon gold potatoes are a good source of vitamin C and potassium and can be part of a healthy diet. As potatoes are a starchy vegetable, choose them in place of other carbs such as rice or pasta, and enjoy them with plenty of non-starchy vegetables.

potato wedgesSimmer-Chill-Bake

Choose large-sized potatoes for this recipe. Cover potatoes with cold water and simmer until tender when pierced with the tip of a sharp paring knife or when you can stick a fine metal skewer through. Drain potatoes, cool and refrigerate until chilled.

Parmesan Potato Wedges

Bake to Finish

When ready to eat, slice the potatoes cross-wise into wedges about 1/2″ thick. Lay wedges flat on a foil-lined baking sheet, drizzle with olive oil and sprinkle with salt, pepper and granulated garlic, then a sprinkle of grated Parmesan cheese. Bake or broil until a golden, crisp crust is formed. To serve sprinkle with chopped chives.

Parmesan Potato Wedges

Baked Parmesan Potatoes |
Print Recipe

Parmesan Potato Wedges

Crisp, golden potato wedges baked with Parmesan are delicious for breakfast, brunch or dinner. Cook the potatoes ahead and bake them when you are ready to eat.
Servings 4


  • 1 – 1 1/2 pounds large gold potatoes, peel on Yukon Gold
  • 1 1/2 - 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon chopped chives optional


  1. Pre-heat oven to 425°

  2. Place potatoes in a large pot, cover with cold water and bring just to a boil. Turn heat down to gently simmer potatoes. Cook potatoes until tender when pierced with a sharp paring knife or a thin metal skewer. Drain potatoes, cool and refrigerate if making ahead.

  3. If eating right away, chill so they are easier to slice. Slice crosswise into 1/2″ wedges. Lay potatoes flat on a foil-lined baked sheet. Drizzle potatoes with olive oil, then sprinkle with garlic, salt and pepper, then finish with cheese.

  4. Bake until potatoes are hot, crisp and golden. If you need them faster, broil then in a pre-heated broiler until crisp and golden.


Leave a Comment
Mary@SiftingFocus | 04/29/2014 at 5:41 pm

Sally, these potatoes look delicious. I’m a huge potato fan. Always looking for new ways to prepare them. I’ll be adding this recipe to my repertoire.

    Sally | 04/30/2014 at 11:18 am

    Hi Mary. You’re right, aren’t we all constantly looking for new ways to cook potatoes? Everyone loves them. These are really good and I always simmer the potatoes ahead, then slice and bake or broil. Last time I made them I was in more of a hurry so I broiled them. And they work for so many meals!

Gabi | 08/18/2014 at 1:32 pm

This looks super easy and can also be done in my fabulous toaster oven. Thanks for posting!

    Sally | 08/18/2014 at 9:17 pm

    Toaster oven? Please let us know how it comes out. I don’t have a toaster oven to test, and I am sure that would be good for many people.

Platt College | 09/18/2016 at 3:31 pm

I get board with potatoes. This looks like a great way to spice them up and make them unique.

Leave a Reply

Your email address will not be published. Required fields are marked *