crispy oven-baked parmesan potato wedges

these potato wedges have been my go-to side for years. they can be changed to any flavor, just keep the potatoes and olive oil (or as we like to say, early earl) constant. they taste fantastic accompanied by a milk steak, boiled over hard, with a side of your finest jelly beans, raw.

auditory pairing: peter bjorn and john - second chance

crispy oven-baked parmesan potato wedges
yields 4 servings

1 tbsp parm (somestimes i use 2tbsp, like in this post's pics)
1 tbsp italian seasoning
1/2 tsp kosher salt
1/2 tsp black pepper
6 tbsp extra virgin (THATS WHAT SHE SAID) olive oil
5-6 medium red potatoes
parchment paper

1. cut the potatoes in half lengthwise, then each half into 4-5 wedges
2. place all potatoes in a large ziploc bag, add all other ingredients
3. close bag and shake, let marinate for 20 mins, up to a few hrs
4. preheat oven to 450F, line 2 baking pans or "lipped" cookie sheets with parchment paper
5. add wedges in a single layer on the pans/sheets and drizzle a little of the oil mixture over them
6. bake for 20 mins
7. flip wedges and bake for another 10-20 mins, until browned (mine are usually done after 10 mins)


  1. Mmm... I shall do this tonight. I've never tried the parchment paper, but I will. And I'm not sure I have italian seasoning, so I'll make something up. Mmm...

  2. lol! you can put anything, i like to do oregano and parm, or sometimes basil, even dried mint gives it a cool taste. or none at all and just oil it up with salt and peppa!

    the parchment keeps them bitches from sticking, especially when parm is involved