Crispy Garlic Parmesan Potato Wedges
These Crispy Garlic Parmesan Potato Wedges are perfectly seasoned, oven-baked until golden brown, and finished with freshly grated Parmesan cheese and parsley. They're an easy, flavorful side dish with crispy edges and fluffy centers that pairs well with burgers, grilled meats, or sandwiches.
Equipment
- large baking sheet
- parchment paper
- large mixing bowl
- sharp knife
- spatula
Ingredients
- 4 large Russet potatoes
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried Italian herbs
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Wash and scrub the potatoes. Cut each potato in half lengthwise, then cut each half into 3 to 4 wedges about 1/2 to 3/4 inch thick.
- For extra crispiness, soak the potato wedges in cold water for 30 to 60 minutes. Drain well and pat completely dry with paper towels.
- Toss the dried potato wedges with olive oil, garlic powder, onion powder, Italian herbs, salt, and black pepper until evenly coated.
- Arrange the wedges in a single layer on the prepared baking sheet without overcrowding.
- Bake for 15 minutes, then carefully flip the wedges with a spatula.
- Continue baking for another 10 to 15 minutes until the wedges are golden brown and crispy.
- During the last 5 minutes of baking, sprinkle the Parmesan cheese evenly over the wedges and continue baking until melted and lightly golden.
- Transfer the potato wedges to a serving platter, garnish with fresh parsley, and serve immediately.
Notes
For the crispiest potato wedges, soak the cut potatoes in cold water for 30 to 60 minutes, then dry them thoroughly before seasoning. Avoid overcrowding the baking sheet to ensure even browning—use two pans if needed. Freshly grated Parmesan melts and browns better than pre-shredded cheese. Serve immediately for the best texture.