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Crispy Garlic Parmesan Potato Wedges

Crispy Garlic Parmesan Potato Wedges

Crispy Garlic Parmesan Potato Wedges are golden, crunchy on the outside, and tender inside, coated with a savory blend of garlic, Parmesan cheese, and Italian herbs. Perfect as a side, appetizer, or snack, these baked potato wedges deliver a rich, cheesy flavor with an irresistible crunch without the need for deep frying.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Main Ingredients

  • 4 Russet potatoes (about 2 pounds), scrubbed
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Optional Garnishes and Variations

  • 2 tablespoons fresh parsley, chopped (optional)
  • 1/2 teaspoon smoked paprika or cayenne pepper (for spicy kick)
  • 2 teaspoons nutritional yeast (to substitute Parmesan for vegan version)
  • 1 teaspoon cornstarch (for extra crispy coating)
  • 2 tablespoons melted garlic butter (for brushing after baking)
  • Fresh rosemary or thyme (for herb boost)

Instructions

  1. Prepare the Potatoes: Scrub the Russet potatoes clean and cut each into about 8 even wedges for uniform cooking. Soak the cut wedges in cold water for at least 30 minutes to remove excess starch, which helps achieve a crispy exterior.
  2. Preheat Oven and Season: Preheat your oven to 425°F (220°C). Drain the potatoes thoroughly and pat them completely dry with a kitchen towel to ensure oil and seasonings stick well. In a large bowl, toss the wedges with olive oil, garlic powder, Italian seasoning, salt, and pepper until evenly coated.
  3. Add Parmesan Cheese: Sprinkle the freshly grated Parmesan over the seasoned wedges and toss lightly to evenly distribute the cheese. This step forms a savory, crispy crust during baking.
  4. Arrange and Bake: Spread the wedges in a single layer on a baking sheet lined with parchment paper or a silicone mat to prevent sticking. Bake in the preheated oven for 35 to 40 minutes, flipping halfway through to promote even browning and crispiness.
  5. Garnish and Serve: Once golden and crispy, remove wedges from the oven. Sprinkle with freshly chopped parsley for color and freshness. Serve immediately with your favorite dipping sauces or enjoy plain to savor the crispy, garlicky flavor.

Notes

  • Soak potatoes before baking to remove excess starch and ensure crispy edges.
  • Dry potatoes thoroughly before seasoning to avoid sogginess.
  • Bake at high heat (425°F) for a crisp exterior and tender interior.
  • Flip wedges halfway through baking for even browning.
  • Use freshly grated Parmesan for better melt and crispiness than pre-grated cheese.
  • Leftover wedges should be stored in an airtight container in the refrigerator for up to 3 days; reheat in oven to restore crispiness.
  • Wedges can be frozen for up to 2 months; reheat directly from frozen in the oven.
  • Avoid microwaving leftovers as it softens the wedges and reduces crisp texture.
  • Author: Lina
  • Prep Time: 40 minutes (includes 30 minutes soaking time)
  • Cook Time: 35-40 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving (approximately 1/4 of recipe)
  • Calories: 250 kcal
  • Sugar: 2 g
  • Sodium: 450 mg
  • Fat: 10 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 4 g
  • Protein: 7 g
  • Cholesterol: 10 mg

Keywords: Potato wedges, garlic parmesan potatoes, crispy potato wedges, baked potato wedges, side dish, appetizer, snack