These Parmesan Wedges are such a triumph, they really are worth a little bit of extra effort. I make them super crunchy by mixing the parmesan with breadcrumbs, both crisping up beautifully when baked. We’ll toss the wedges in some of the parmesan crumb and then sprinkle over the rest, which will give you a lovely little parmesan crisp fanning out from some of the edges. SO GOOD!
I love to serve these with a super quick pesto mayo. Together, they are a match made in heaven! And don’t worry, we aren’t making the pesto from scratch, we’re going store bought.
If you have a toddler, weaning baby or fussy eater and are wondering how to adapt this recipe for your family, see here >
The Stars of my Parmesan Wedges
Go for a white all-rounder like Maris Pipers or Russett potatoes (US). You’ll want to pick medium size potatoes for the optimal size wedges. With large potatoes they’ll be too long and with small potatoes, too short. There’s no need to peel them first, wedges are best when potatoes have their skins left on! Just be sure to give them a good scrub first.
When you slice them, start by cutting the potato in half lengthways and then cut into wedges (still slicing lengthways) no more than 1cm wide.
The Parmesan Crumb
I always use a bag of grated parmesan for these wedges, but you can use a block and grate it or use shavings as they are going to get blitzed in the food chopper anyway. And for the bread, we only need to use one slice of white with the crusts cut off. Once cooked, you can sprinkle over a little fresh parmesan too if you fancy.
The Pesto Mayo (optional)
Yes the pesto mayo is optional but I strongly recommend you serve these with it because the flavour compliments the Parmesan Wedges so well! And we only need a little pesto for this mayo, making these pesto pots a fab idea if you don’t want to open a whole jar. If you do use a jar, be sure to plan in another meal using it that week so you don’t waste the leftovers.
Making my Parmesan Wedges
Watch me make my Parmesan Wedges step-by-step here, before or as you cook or jump straight down to the recipe.
These Parmesan Wedges can be prepared ahead of time. Just pop the cut wedges into a large bowl of cold water, cover it and transfer to the fridge until ready to use. This will stop the wedges going brown and keep them nice and fresh. Then about 15 minutes before you are ready cook, tip into a colander in the sink, letting all the water drain off and air dry a little before you toss them in the oil, paprika and salt. Bear in mind that if you do prep them in advance, the wedges are starting off colder and wetter so they will take a little longer to cook.
You can also prep the parmesan crumb and the pesto mayo in advance, just cover and refrigerate until ready to use.
Kids Cook Too
Why not get the kids to help make these with you? Once you’ve sliced the potatoes, they can help with the rest!
My Parmesan Wedges Pair Perfectly With…
Feed a Crowd
You can easily double or treble this recipe, you will need 2-3 more large baking trays to do so.
Storing My Parmesan Wedges
You can store any leftover Parmesan Wedges in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). You can also freeze them, just defrost for 24 hours in the fridge and reheat in the oven until steaming hot. I wouldn’t reheat them in the microwave, until you don’t mind them being soft!
For more on safe food storage and reheating read here >
My Parmesan Wedges are suitable for vegetarians and are egg and nut-free. They can be made gluten-free by leaving out the bread and just using parmesan.
Adapting My Parmesan Wedges For Your Family
Eating together is beneficial for families of all ages and stages, for a multitude of reasons; nutritional, behavioural, psychological and for healthy family functioning. This section will show you how to tweak this Parmesan Wedges recipe for sharing with a weaning baby, toddler or a fussy eater, which will help make it easier to eat together as a family.
Making My Parmesan Wedges Suitable for Baby Weaning
Because of the salt it’s best to hold back a few wedges and toss them separately in just a drop of oil. You can sprinkle them with a little of the parmesan crumb if you like, particularly if they are over 12 months. Then add them to a corner of the oven tray/sheet pan. Try to pick out the thinner wedges for them or cut down thicker ones for them once cooked.
I’ve also added these notes to the bottom of the recipe so you have them to hand when you come to cook. For more info on how I keep my family meals suitable for baby weaning, read here >
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- Extra large oven tray + baking paper
- Scales or cup measures
- Food chopper, processor or blender
- Small mixing bowl + spoon (optional, for the pesto mayo)
- 850 g medium-size potatoes 4-5 potatoes, scrubbed
- 1 tablespoon olive oil
- 1 slice white bread or ½ cup shop-bought breadcrumbs
- 50 g grated parmesan extra optional for sprinkling once cooked
- Salt & black pepper
FOR THE PESTO MAYO (OPTIONAL)
- 20 g pesto
- 120 g mayonnaise
- Preheat your oven to 220ºc/200ºc fan/425ºf/gas mark 7 and line an extra large oven tray/sheet pan (or two smaller) with baking paper.
- Tear up the bread and add to your mini chopper (or food processor) and add in the grated parmesan. Whizz until you have fine breadcrumbs.
- Slice your potatoes in half lengthways and then each half into approx 1cm slices.
- Add them to your baking tray. Toss well with your hands to coat them throughly.
- Then add ⅔ the parmesan crumb and toss well. Leaving a small gap in between each wedge to get maximum crispiness. Sprinkle over the rest of the parmesan crumb.
- Transfer to the top of the oven and bake for around 30 minutes, until the crumb and the edges of the wedges have gone deep golden brown and crispy.
FOR THE PESTO MAYO (optional)
- Add the pesto and mayo to a bowl and stir until well combined.