The Ultimate Garlic Parmesan Potato Wedges: Crispy & Flavorful (Print Version)
How to make crispy baked garlic parmesan potato wedges with fresh garlic and savory cheese that your whole family will absolutely love.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Components
01 -
2 lbs Russet potatoes, scrubbed and cut into 1/2-inch wedges
02 -
1/4 cup olive oil
03 -
4 cloves fresh garlic, minced
04 -
1/2 cup Parmesan cheese, freshly grated (for coating)
05 -
1 tablespoon cornstarch
→ Flavor Builders
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon smoked paprika
09 -
1/2 teaspoon dried oregano
10 -
1/2 teaspoon freshly ground black pepper
→ Seasonings
11 -
1 teaspoon kosher salt, or to taste
→ Finishing Touches
12 -
2 tablespoons fresh parsley, chopped (for garnish)
13 -
1/4 cup extra Parmesan cheese, freshly grated (for serving)
# Instructions:
01 -
Scrub and cut Russet potatoes into 1/2-inch wedges. For extra crispiness, soak them in cold water for 15 minutes, then drain and pat them completely dry. This is crucial for ultimate Garlic Parmesan Potato Wedges.
02 -
In a large bowl, whisk together olive oil, minced fresh garlic, garlic powder, onion powder, smoked paprika, dried oregano, black pepper, and cornstarch. The cornstarch helps achieve that irresistible crispy exterior.
03 -
Add the dried potato wedges to the bowl with the oil mixture. Toss thoroughly to coat every piece evenly. Now, sprinkle in the 1/2 cup Parmesan cheese and kosher salt, tossing again until well distributed.
04 -
Arrange the seasoned Garlic Parmesan Potato Wedges in a single layer on a parchment-lined baking sheet. Bake at 400°F (200°C) for 15 minutes. Ensure they are not overcrowded for optimal crispness.
05 -
Carefully flip each potato wedge, then return them to the oven. Continue baking for another 10-15 minutes, or until golden brown and fork-tender with crispy edges. This ensures perfection for your Garlic Parmesan Potato Wedges.
06 -
Transfer the hot wedges to a serving platter. Garnish generously with fresh chopped parsley and a sprinkle of extra Parmesan cheese. Serve these delightful Garlic Parmesan Potato Wedges immediately and enjoy the comforting flavors!
# Notes:
01 -
Ensure potatoes are completely dry after soaking; this is crucial for achieving ultimate crispiness and preventing sogginess.
02 -
Store cooled leftover wedges in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.
03 -
For best crispness, use Russet or Idaho potatoes; avoid waxy varieties as they will result in softer wedges.
04 -
Serve these Garlic Parmesan Potato Wedges immediately, hot and fresh from the oven, for optimal crispness and flavor.
05 -
Prep and cut potatoes up to a day ahead, keeping them submerged in cold water; drain and dry before baking.
# Tools You'll Need:
01 -
Oven
02 -
measuring cups
03 -
measuring spoons
04 -
cutting board
05 -
knife
06 -
large bowl
07 -
whisk
08 -
grater
09 -
baking sheet
10 -
parchment paper
11 -
tongs or spatula
12 -
serving platter
13 -
airtight container
# Nutrition Facts (Per Serving):
Calories: 250
Total Fat: 13g
Total Carbohydrate: 29g
Protein: 7g