Crispy Garlic Parmesan Potato Wedges – Golden, Flavorful & Oven-Baked

Crispy garlic parmesan potato wedges are the ultimate side dish or snack — golden on the outside, fluffy inside, and loaded with bold garlic and cheesy flavor. These oven-baked wedges give you that satisfying crunch without deep frying, making them lighter and easier to prepare while still delivering on texture.

Perfect for game days, casual dinners, or alongside your favorite dipping sauce, these wedges are seasoned with herbs, garlic, and Parmesan cheese, then roasted to perfection. Whether you’re serving them with burgers, grilled meats, or enjoying them as a finger food, this recipe brings crispy comfort with every bite.

Ingredients Overview

Russet or Yukon Gold Potatoes

• Russet potatoes work best for extra-crispy edges due to their starchy texture.

• Yukon Gold gives a buttery bite and holds up well when roasted.

• Cut into even wedges for consistent cooking — usually 8 wedges per medium potato.

Pro tip: Soak the cut wedges in cold water for 30 minutes to remove excess starch for maximum crispiness.

Olive Oil

• Helps create a crisp outer layer and carries the flavor of garlic and herbs.

• Use a good-quality extra-virgin olive oil for best taste.

Garlic (Fresh or Powder)

• Minced fresh garlic infuses deep flavor, especially when tossed with warm wedges after baking.

• Garlic powder can be added before baking for an even coating.

Use both for layered garlic flavor.

Parmesan Cheese

• Adds savory, salty richness and helps form a crispy, cheesy crust.

• Use finely grated real Parmesan (not shelf-stable powder) for best melting and browning.

Herbs & Seasonings

• Salt and black pepper — essential base flavors.

• Paprika or smoked paprika — adds subtle heat and color.

• Italian seasoning or dried parsley — for herby balance.

• Optional: Cayenne or chili flakes for extra heat.

Optional Garnishes

• Fresh chopped parsley

• Extra Parmesan

• A squeeze of lemon or truffle oil for a gourmet twist

Step-by-Step Instructions

1. Prep the Potatoes

• Wash and scrub 3–4 medium Russet potatoes.

• Cut each potato lengthwise into 8 wedges.

• Soak wedges in cold water for 30 minutes, then drain and pat very dry with a towel.

Why soak? It removes starch, which helps create crispier edges.

2. Preheat Oven & Prepare Pan

• Preheat your oven to 425°F (220°C).

• Line a baking sheet with parchment paper or lightly grease with oil.

• For ultra-crispy bottoms, place a metal rack over the sheet to allow air to circulate.

3. Season the Wedges

In a large bowl, toss dried wedges with:

• 3 tbsp olive oil

• 1 tsp garlic powder

• ½ tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

• ¼ cup finely grated Parmesan cheese

• Optional: 1 tsp Italian seasoning

Toss until all wedges are evenly coated.

4. Arrange & Bake

• Place wedges skin-side down in a single layer on the prepared sheet.

• Make sure they are not touching — this ensures crisp edges.

Bake for 35–40 minutes, flipping halfway through, until golden brown and crispy.

Optional: For a deeper crust, broil for 1–2 minutes at the end — watch closely to avoid burning.

5. Add Fresh Garlic & Finish

While still hot, toss with:

• 2 cloves minced garlic sautéed in 1 tbsp olive oil (optional but adds intense garlic aroma)

• A sprinkle of extra Parmesan and chopped parsley

Serve immediately while hot and crisp.

Tips, Variations & Substitutions

Tips for Perfect Wedges

• Dry the potatoes thoroughly after soaking to avoid steam.

• Use convection mode if available — it circulates hot air and enhances crispiness.

• Avoid overcrowding the baking tray.

Variations

• Spicy Wedges: Add cayenne, chili powder, or hot sauce.

• Loaded Wedges: Top with shredded cheese, sour cream, and chives.

• Air Fryer Version: Cook in batches at 400°F for 20–25 minutes, shaking halfway.

Substitutions

• Dairy-Free: Use nutritional yeast instead of Parmesan.

• Herb Substitutes: Use rosemary, thyme, or even za’atar for a Mediterranean flair.

• Oil-Free: Toss in broth or lemon juice, but wedges will be less crispy.

Serving Ideas & Occasions

These wedges are perfect for:

• Casual dinners — serve alongside burgers, chicken, or sandwiches.

• Game day snacks — add a dip like ranch, garlic aioli, or marinara.

• Potluck sides — double the batch and keep warm in the oven.

• Brunch spreads — pair with eggs, avocado toast, or breakfast sausage.

Dipping Sauces to Try:

• Garlic aioli

• Spicy ketchup or sriracha mayo

• Ranch or blue cheese

• Yogurt-herb dip

• Balsamic glaze

Nutritional & Health Notes

These potato wedges are:

• Baked, not fried, reducing overall fat

• High in potassium and fiber from whole potatoes

• Naturally gluten-free and easily adaptable to most diets

Estimated per serving (about 6 wedges):

• Calories: ~200–220

• Protein: 4g

• Carbs: 28g

• Fat: 10g

• Fiber: 3g

• Sodium: ~350mg

For a lighter option, reduce cheese and oil slightly without sacrificing flavor.

FAQs

Q1: How do I make potato wedges super crispy?

A: Soak the wedges in cold water to remove starch, dry them thoroughly, use a high oven temperature (425°F), and avoid crowding on the baking sheet. Flip halfway and broil at the end for extra crisp.

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Q2: Can I prep potato wedges ahead of time?

A: Yes. Cut and soak the wedges, then dry and store in an airtight container for up to 24 hours. Season and bake when ready to serve.

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Q3: Can I use sweet potatoes instead?

A: Absolutely! Just note they’ll be softer inside and may need less baking time (~30–35 minutes). Their natural sugars make them more prone to burning, so watch carefully.

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Q4: Can I reheat leftovers?

A: Reheat in a 400°F oven or air fryer for 5–10 minutes to restore crispiness. Avoid microwaving — it makes them soggy.

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Q5: Can I make these wedges without cheese?

A: Yes, skip the Parmesan and use extra herbs or a sprinkle of nutritional yeast for flavor.

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Q6: Why are my wedges soggy?

A: Possible reasons: potatoes weren’t dried properly, oven temp too low, wedges were crowded, or too much oil. Try baking on a wire rack for airflow.

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Q7: What’s the best potato to use?

A: Russets give the crispiest results due to high starch and low moisture. Yukon Golds offer a buttery bite but won’t crisp quite as much.

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