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Crispy Baked Garlic Parmesan Potato Wedges

A pile of golden brown, crispy baked garlic parmesan potato wedges sprinkled with fresh parsley on a white plate.
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Follow these steps to make potato wedges that are crispy on the outside and tender inside, seasoned with garlic and Parmesan cheese, using only your oven.

Ingredients

Scale
  • 4 large Russet potatoes, scrubbed
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 cup grated Parmesan cheese, divided
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper. Do not overcrowd the sheets.
  2. Cut each potato lengthwise into 8 wedges. Keep the skin on for better texture.
  3. In a large bowl, toss the potato wedges with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
  4. Spread the seasoned wedges in a single layer on the prepared baking sheets. Do not let them touch.
  5. Bake for 20 minutes.
  6. Remove the sheets from the oven. In a small bowl, mix 1/4 cup of the grated Parmesan cheese with the minced garlic.
  7. Toss the partially cooked wedges with the garlic Parmesan mixture. Return them to the oven.
  8. Bake for another 15 to 20 minutes, flipping halfway through, until the wedges are deep golden brown and crispy.
  9. Remove from the oven. Immediately sprinkle the remaining 1/4 cup of Parmesan cheese over the hot wedges. Garnish with fresh parsley before serving.

Notes

  • For maximum crispiness, soak the cut potato wedges in cold water for 30 minutes, then dry them completely with paper towels before seasoning.
  • Use a wire rack set over a baking sheet if you want air circulation underneath the wedges for even crisping.
  • If you do not have fresh garlic, use 1 teaspoon of garlic powder in addition to the powder already listed in the ingredients.

Nutrition

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