Crispy Garlic Parmesan Potato Wedges
Perfectly crispy on the outside, fluffy on the inside, and loaded with garlic-Parmesan flavor—great as a snack or side dish.
Ingredients
4 medium russet potatoes, cut into thick wedges
3 tbsp olive oil
3 cloves garlic, minced (or 1½ tsp garlic powder)
½ tsp salt (or to taste)
½ tsp black pepper
1 tsp paprika (optional, for color & flavor)
½ tsp Italian seasoning (optional)
½ cup grated Parmesan cheese
Fresh parsley, chopped (optional)
Instructions
- Prep the Potatoes
Preheat oven to 425°F (220°C).
Wash and scrub potatoes (peel if desired).
Cut into evenly sized wedges.
Optional but recommended: soak wedges in cold water 20–30 minutes for extra crispiness. Drain and pat dry well. - Season
In a large bowl, toss potato wedges with:
Olive oil
Garlic (or garlic powder)
Salt & pepper
Paprika and Italian seasoning (if using)
Toss until evenly coated. - Bake
Arrange wedges in a single layer on a parchment-lined baking sheet, skin-side down.
Bake for 35–40 minutes, flipping halfway, until golden and crispy. - Add Parmesan
Remove from oven and immediately sprinkle Parmesan over hot wedges.
Return to oven for 5 minutes until cheese melts and lightly crisps. - Serve
Garnish with fresh parsley.
Serve hot with ranch, garlic aioli, ketchup, or sour cream.
Tips & Variations
For extra crispiness, broil for 2–3 minutes at the end (watch closely).
Add red pepper flakes for a spicy kick 🌶️
Works great in an air fryer at 400°F for 18–22 minutes, shaking halfway.