Introduction
I remember the first time I made these crispy garlic Parmesan potato wedges. It was a cold afternoon, and I was craving something comforting but still had a bit of crunch. I didn’t want plain fries—I wanted flavor. I spotted a few russet potatoes in the pantry, and the idea hit me. I sliced them up, tossed them with olive oil, garlic, and a generous sprinkle of Parmesan cheese. The kitchen started smelling like a garlic-lover’s dream.
I pulled them out of the oven, golden and crisp, with just the right amount of cheesy crust. The first bite? Pure joy. Crispy on the outside, fluffy on the inside, and packed with savory flavor. They didn’t even make it to the table—I ate half of them while standing at the counter. These wedges have become my go-to snack, side dish, and sometimes even my main course. If you’re looking for something simple, satisfying, and seriously addictive, this is the recipe you’ve been waiting for.
Why You’ll Love This Recipe
Versatile
These wedges are the perfect side for almost anything—grilled chicken, burgers, or even scrambled eggs. They work with dips, sauces, or on their own.
Budget-Friendly
You only need a few pantry staples. Potatoes, garlic, oil, and some cheese—most of it you already have at home. Feeding a crowd? Just double the batch.
Ingredients for the Recipe
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4 large russet potatoes
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3 tablespoons olive oil
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4 cloves garlic, minced
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1 teaspoon onion powder
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1 teaspoon smoked paprika
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 cup grated Parmesan cheese
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2 tablespoons chopped fresh parsley (optional)
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Optional dip: plain Greek yogurt or sour cream mixed with herbs
How to Make This Recipe
Making crispy garlic Parmesan potato wedges is surprisingly simple, and you don’t need a fryer to get that perfect golden crunch. The secret lies in the slicing, seasoning, and baking technique. These wedges are roasted in the oven until they’re crispy on the outside and soft in the middle—every bite bursting with flavor.
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your baking tray
Start by preheating your oven to 425°F (220°C). This high heat is key for that irresistible crisp. While the oven heats up, line a large baking sheet with parchment paper or lightly grease it with olive oil. This helps the potatoes crisp instead of sticking.
Step 2: Wash and slice the potatoes
Take your russet potatoes and scrub them well under running water. There’s no need to peel them—just dry them thoroughly. Slice each potato in half lengthwise. Then, cut each half into 3 to 4 wedges, depending on the potato’s size. You should end up with 6 to 8 wedges per potato.
Step 3: Soak the wedges (optional but worth it)
For extra crispiness, place the potato wedges in a large bowl of cold water and let them soak for 20–30 minutes. This removes excess starch and helps achieve that perfect crunch. After soaking, drain the potatoes and dry them completely with a clean kitchen towel or paper towels.
Step 4: Season the potatoes
In a large mixing bowl, combine the olive oil, minced garlic, onion powder, smoked paprika, salt, and black pepper. Add the dry potato wedges to the bowl and toss everything together. Make sure each wedge is fully coated in the flavorful oil mixture. This step makes all the difference in both taste and texture.
Step 5: Arrange the wedges on the baking sheet
Spread the wedges out evenly on your prepared baking tray, cut-side down. Try not to overcrowd the pan—use two trays if necessary. Space allows heat to circulate properly, which helps the potatoes brown instead of steam.
Step 6: Bake the wedges
Place the tray in the preheated oven and bake for 20 minutes. After that, use tongs to flip each wedge to another cut side and continue baking for another 15–20 minutes. They should be golden brown, crisp on the edges, and tender inside.
Step 7: Add the Parmesan cheese
Remove the tray from the oven and sprinkle the hot wedges immediately with the grated Parmesan cheese. Toss gently or use a spatula to flip and coat. The heat from the potatoes will melt the cheese just enough to make it stick without becoming greasy.
Step 8: Final bake for extra crisp (optional)
If you want an even crunchier texture, return the cheese-coated wedges to the oven for 5 more minutes. This short second bake helps the Parmesan form a delicate, crispy crust.
Step 9: Garnish and serve
Remove the wedges from the oven and transfer them to a serving dish. Sprinkle with fresh chopped parsley if you like a touch of color and herby aroma. Serve hot, ideally with a dipping sauce like garlic yogurt, herbed sour cream, or even ketchup with a twist of lime juice.
Quick and Easy
Even though they look gourmet, these wedges are done in less than an hour. The steps are simple, and cleanup is minimal. It’s all done in one bowl and one pan, making it perfect for busy weeknights or spontaneous snack cravings.
Customizable
You can easily adjust the flavors based on what you have at home. Swap smoked paprika with chili powder for a spicier kick. Add Italian seasoning for a Mediterranean touch. Want a cheesy overload? Sprinkle more Parmesan during the last bake. You can even make them dairy-free by skipping the cheese or using a vegan alternative.
Perfect for Guests
These wedges are a total crowd-pleaser. They’re crispy, garlicky, and have that savory Parmesan edge that people can’t resist. Serve them as an appetizer at a casual gathering, a side dish at dinner, or even as a finger food option at a party. The rustic look, bold flavor, and golden crispiness will definitely impress your guests—no deep fryer required.
FAQs (Frequently Asked Questions)
Can I use other types of potatoes for this recipe?
Yes, you can use other varieties like Yukon Gold or red potatoes. However, russet potatoes are ideal due to their starchy texture, which helps them crisp up nicely. If using other types, they may not get as crispy, but they’ll still be delicious.
How can I make these wedges spicier?
If you enjoy a bit of heat, try adding red pepper flakes, cayenne pepper, or chili powder to the seasoning mix. You can adjust the amount based on your spice preference.
What’s the best way to store leftovers?
Store any leftover wedges in an airtight container in the refrigerator for up to 3 days. To reheat, spread them out on a baking sheet and bake at 400°F (200°C) for about 10 minutes to restore the crispiness.
Can I make these potato wedges in an air fryer?
Yes! If you prefer using an air fryer, simply preheat it to 400°F (200°C), then cook the wedges in a single layer for 15–20 minutes, shaking the basket halfway through. This will give you crispy results with less oil.
Can I freeze these potato wedges?
While it’s best to enjoy them fresh, you can freeze the uncooked, seasoned wedges. Lay them out on a baking sheet to freeze individually, then transfer them to a freezer bag. When you’re ready to cook, bake from frozen at 425°F (220°C) for 30–35 minutes, flipping halfway through.