Baked Garlic Parmesan Potato Wedges
Crispy on the outside, fluffy on the inside, and coated in buttery garlic and salty Parmesan. These wedges are downright addictive!
Ingredients:
4 large russet potatoes (about 2½ to 3 pounds)
¼ cup olive oil
4 cloves garlic, minced (or 1½ teaspoons garlic powder)
1 cup grated Parmesan cheese, divided
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika (smoked or sweet)
1 teaspoon dried oregano or Italian seasoning
Fresh chopped parsley for garnish (optional)
Instructions:
Preheat your oven to 425°F. Line two large baking sheets with parchment paper or lightly grease them with non-stick spray. This high heat is the secret to crispy wedges.
Scrub the potatoes thoroughly and pat them completely dry. Do not peel them—the skins get wonderfully crispy and hold the wedges together. Cut each potato in half lengthwise, then cut each half into 3 or 4 long wedges, depending on the size of your potato. Aim for uniform thickness so they cook evenly.
In a very large bowl, whisk together the olive oil, minced garlic, salt, pepper, paprika, and dried oregano. Add the potato wedges to the bowl and toss vigorously with your hands until every wedge is thoroughly coated in the seasoned oil.
Add ¾ cup of the grated Parmesan cheese to the bowl and toss again, making sure the cheese sticks to the oiled potatoes. Arrange the wedges in a single layer on the prepared baking sheets, skin-side down. Do not crowd them—leave space between each wedge for air to circulate, which ensures crispiness.
Bake for 25 minutes, then remove the pans from the oven and carefully flip each wedge over using a spatula or tongs. Rotate the pans and return them to the oven for another 15 to 20 minutes, or until the wedges are deep golden brown, crispy on the edges, and tender in the center when pierced with a fork.
Remove from the oven and immediately sprinkle the remaining ¼ cup of Parmesan cheese over the hot wedges. Garnish with fresh chopped parsley if desired. Serve warm with your favorite dipping sauces.
Three Delicious Variations:
For spicy wedges, add ½ teaspoon of cayenne pepper or crushed red pepper flakes to the oil mixture. For a ranch twist, swap the oregano for 1 tablespoon of dry ranch seasoning mix. For extra cheesy goodness, toss the hot wedges with an additional ¼ cup of Parmesan and a drizzle of melted butter right before serving.
Pro Tips for Perfect Crispy Wedges:
Dry potatoes are the most important step. After washing, pat the potatoes with a kitchen towel and let them air-dry for a few minutes. Any moisture on the surface will steam the potatoes instead of crisping them.
Do not skip the flipping step at 25 minutes. Flipping ensures both sides get golden and crispy. For even crispier results, soak the cut wedges in cold water for 30 minutes before drying them thoroughly. This removes excess starch and helps them crisp up beautifully.
Use freshly grated Parmesan cheese rather than the pre-shredded kind in a bag. Pre-shredded cheese contains anti-caking agents that prevent it from melting and crisping properly.
If you have an air fryer, you can cook these at 400°F for 15 to 18 minutes, shaking the basket halfway through, for even crispier results with less oil.
Serving Suggestions:
These wedges are incredible on their own, but they truly shine with dipping sauces. Serve them with garlic aioli, spicy ketchup, ranch dressing, or a cool sour cream and chive dip. They pair beautifully with burgers, grilled steaks, crispy chicken, or even as a loaded appetizer topped with bacon, sour cream, and extra cheese.
Storage and Reheating:
Leftover wedges can be stored in an airtight container in the refrigerator for up to 3 days. To reheat and restore crispiness, place them on a baking sheet in a 400°F oven for 5 to 7 minutes. Avoid microwaving, as it will make them soggy.
These garlic Parmesan potato wedges are proof that simple ingredients can create something absolutely spectacular. Crispy, cheesy, and bursting with savory flavor, they will become a regular request at your dinner table!