Crispy Baked Potato Wedges Recipe (with Grana Padano)

This dish is an ode to the humble and affordable potato. If you're looking for an easy yet delicious recipe that is affordable, this one is a must try. These crispy potato wedges make a great lunch on the patio, a fantastic appetizer or delicious side dish for breakfast or dinner.  Crispy, crunchy and so flavorful, these wedges are so delicious while being packed with nutrients. According to Wikipedia potatoes are a rich source of vitamin C and B6. 

I chose the russet potato because they soak up flavor well due to their high starch content, but you can easily grab any potato you have in your panty or whatever is on sale at the store. 

Crispy Baked Potato Wedges Recipe (with Grana Padano) | Mind Your Bees

If you're not sure what Grana Padano is: It is a cheese that is similar to Parmesan. Originating in Italy it is less crumbly and softer than Parmesan. It's a perfect cheese to have on hand for any dish you'd use Parmesan for. You can grate on top of any dish like potato wedges or pasta. 


  • 8 medium-sized Russet Potato peeled and cut to wedges. Depending on the size of your potatoes, you can increase the number, if they are smaller, or decrease if you have large potatoes.
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp parsley
  • 1 tsp thyme
  • Salt for boiling water
  • salt and pepper to taste (can use kosher salt or sea salt)
  • 1/4 cup olive oil
  • 1 cup fluffy grated Grana Padano ( or a great substitute of course is freshly grated parmesan cheese)

How to Make Crispy Baked Potato Wedges Recipe with Grana Padano

  1. Preheat over to 425 degrees Fahrenheit
  2. Peel and cut the potatoes into wedges. You can save the skins for a another recipe. Alternatively your can clean the skins thoroughly and roast them as well.
  3. Soak the potatoes in acidulated water for 30 minutes. CHEF TIP: Acidulated water it will help draw our some starch and prevent oxidization. You can easily make acidulated water by adding 1 1/2 Tbsp of vinegar or 3 Tbsp of lemon juice to a quart of water.
  4. Fill a pot with salted water and place on the stove. Turn the burner on med-high.
  5. Drain the potatoes from the acidulated water and place them in the salted water in the pot on the stove. Cook the wedges until they are 'fork-tender'. The salt helps season the potatoes and cooking them before baking helps remove some of the starch.
  6. Cook for about 10 minutes to soften the wedges ahead of baking them.
  7. Drain wedges & let cool slightly. (you can save the water for your garden). By letting the wedges cool about 5 minutes, you'll let the steam escape to be sure to avoid them going soggy and mushy when you toss them.
  8. Toss wedges with olive oil, spices, salt and pepper in a bowl. Then spread the wedges evenly on a large baking sheet.  CHEF NOTE: I only had dry herbs on hand, but this recipe can be dialed up if you use fresh herbs. If using fresh herbs be sure to roast the potatoes with thyme and oregano and reserve the parsley to the end as a finishing herb.
  9. Roast the wedges at 425 degrees Fahrenheit for 35 minutes.
  10. Once roasted, turn the oven to a low broil and cook the wedges for a additional 10 minutes to crisp them up
  11. Put cooked wedges in a bowl and toss then with the grated Grana Padano cheese
  12. You can serve the wedges in the bowl to save on dishes, or place them on a platter.

Make these ahead of time for any party or meal. Just reheat and add some extra cheese after. I hope you enjoy!


TO store your wedges, you can place them in a container and cover then with Mind Your Bees reusable large beeswax wraps. Instead of plastic wrap, just use our large beeswax wraps to store all your leftovers! They last for up to a year with proper use.

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