Memphis Oven-fried Potatoes

Healthier than deep-frying, oven-fried potato wedges still satisfy that desire for crunchy on the outside, tender on the inside. And if Parmesan isn’t to your liking, you can trade out for cheddar cheese and dip in ranch for an extra kick.


  • 8 large, unpeeled baking potatoes
  • ½ cup oil
  • 4 Tbsp Parmesan cheese, grated
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp pepper


  1. Preheat Memphis to 375 degrees F.
  2. Cut each potato into 8 equal wedges.
  3. In a large bowl, mix oil with wedges.
  4. Spread wedges on a large baking sheet and cook for 45 minutes.
  5. Remove potatoes from Memphis and split in half, spreading out on two baking sheets.
  6. Mix remaining ingredients together and brush/sprinkle onto wedges and continue to bake for 5-10 minutes, or until cheese begins to brown.
  7. Remove from heat and let potatoes cool a bit before eating.

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