Baked Parmesan Potatoes
Crisp, golden potato wedges baked Parmesan potatoes are delicious for breakfast, brunch or dinner. Cook the potatoes ahead and bake them when you are ready to eat. Air fryer notes at the bottom.
Servings: 4 servings
Calories: 232kcal
Ingredients
Baked parmesan potatoes
- 1 ½ pounds large gold potatoes
- 1 ½ - 2 tablespoons extra virgin olive oil
- ½ teaspoon granulated garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ⅓ -½ cup finely grated Parmesan cheese
Optional garnish
- 1 tablespoon chopped chives or parsley
Instructions
Pre-cook potatoes (simmering)
- Scrub potatoes and place in a large pot, cover by 1-inch with cold water and a little salt. Bring almost to a boil, turn down to a simmer. Simmer until tender when pierced through with a thin metal skewer, about 20-25 minutes. Cook time depends on the potato size. Peel if desired.Store potatoes in an air tight container for up to 3 days before baking to serve.
Pre-cook potatoes (steaming)
- Scrub potatoes. Ready a large pot with a tight fitting lid and a steamer basket. Fill with cold water to the bottom of the steamer basket and bring to a boil where steam is coming out of the pot. Add potatoes and steam until tender when pierced through with a thin metal skewer, about 20-25 minutes. Cook time depends on the potato size. Peel if desired.Store potatoes in an air tight container for up to 3 days before baking to serve.
Baking potatoes to serve
- Pre-heat oven to 425°. Line a half sheet baking pan with foil or parchment, Slice potatoes crosswise into approximately ½" wedges. Lay potatoes flat on a baking sheet. Drizzle potatoes with olive oil, then sprinkle with garlic, salt, and pepper, then finish with cheese. Bake until potatoes are hot, crisp and golden. If you need them faster, broil then in a pre-heated broiler until crisp and golden, watching so the cheese does not burn.Sprinkle with fresh chopped herbs for serving if desired.
Notes
Air Fryer Directions:
Preheat your air fryer to 400°F (or 425°F if your model allows higher heat). Lightly oil the basket or tray and arrange the potatoes in a single layer, leaving space between pieces for airflow.
Air-fry for 18–22 minutes, until the potatoes are crisp and golden and the Parmesan has formed a lacy crust. If your air fryer runs hot or you’re cooking smaller wedges, start checking at 15–18 minutes—they can brown fast once they crisp.
- A 6-quart basket fits about 2 servings; for more, cook in batches and keep warm at 200°F.
- Toaster-oven style or dual-drawer air fryers can handle larger batches with more even browning.
- The oven remains the best choice for full sheet-pan, family-size portions.
Nutrition
Calories: 232kcal | Carbohydrates: 21g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 7mg | Sodium: 298mg | Potassium: 500mg | Fiber: 3g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 23mg | Calcium: 89mg | Iron: 1mg