Irresistible Baked Garlic Parmesan Potato Wedges

These Baked Garlic Parmesan Potato Wedges are the ultimate side dish or snack—crispy on the outside, fluffy on the inside, and loaded with savory, cheesy flavor. They’re far superior to frozen fries and surprisingly easy to make.

Irresistible Baked Garlic Parmesan Potato Wedges

This recipe uses a few chef’s secrets to achieve maximum crispiness without deep-frying. The key is removing excess starch and creating a seasoned coating that bakes up to perfection.

Yields: 3-4 servings
Prep time: 15 minutes
Cook time: 35-45 minutes

Ingredients

For the Potato Wedges:

4 large russet potatoes (about 2 lbs), scrubbed clean
3 tablespoons olive oil or avocado oil
1 ½ teaspoons garlic powder
1 teaspoon dried Italian seasoning (or a mix of dried oregano and thyme)
½ teaspoon smoked paprika (adds a great depth of flavor)
½ teaspoon salt (plus more for the water)
¼ teaspoon black pepper

For the Garlic Parmesan Topping:

3 tablespoons unsalted butter, melted
2 cloves garlic, minced very finely (or pressed)
⅓ cup freshly grated Parmesan cheese
2 tablespoons fresh parsley, finely chopped
Optional: Pinch of red pepper flakes for a little heat

Instructions

Step 1: Prepare the Potatoes (The Crispiness Secret!)

Preheat Oven: Preheat your oven to 425°F (220°C). This high heat is crucial for a crispy exterior.
Cut Wedges: Cut each potato in half lengthwise, then cut each half into 3-4 wedges, depending on the size of the potato, to create even-sized wedges.
Soak (Important!): Place the wedges in a large bowl and cover with warm water. Let them soak for at least 30 minutes (or up to an hour). This pulls out the excess starch, which is the key to a crispy, not gummy, exterior.
Par-Boil (Pro-Tip for Fluffy Insides): After soaking, drain the potatoes and place them in a pot. Cover with cold, salted water. Bring to a boil and cook for 5 minutes. You don’t want them fully cooked, just slightly tender on the outside. Drain thoroughly and let them steam dry for a minute in the colander.

Step 2: Season and Coat

In a large, dry bowl, toss the par-boiled and dried potato wedges with the 3 tablespoons of olive oil.
In a small bowl, mix the garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Sprinkle this seasoning mix over the potatoes and toss vigorously until every wedge is evenly coated. The roughed-up surface from tossing will help create more crispy edges.

Step 3: First Bake

Arrange the wedges in a single layer on a large, rimmed baking sheet lined with parchment paper. Do not overcrowd them, or they will steam instead of roast.
Bake for 20-25 minutes. Then, flip each wedge over and bake for another 15-20 minutes, or until they are golden brown, crispy, and fork-tender.

Step 4: Add the Garlic Parmesan Topping

While the wedges are baking, prepare the topping. In a small bowl, combine the melted butter and the finely minced garlic.
Once the wedges are done with their first bake, remove them from the oven. Drizzle the garlic butter evenly over the hot wedges. Then, immediately sprinkle the freshly grated Parmesan cheese over the top.
Return the baking sheet to the oven for 2-3 more minutes, just until the cheese is melted and fragrant.

Step 5: Serve

Remove the wedges from the oven and transfer them to a serving platter. Sprinkle immediately with the fresh chopped parsley and an optional pinch of red pepper flakes.
Serve hot with your favorite dipping sauces (ranch, sriracha mayo, or garlic aioli are all fantastic).

Chef’s Tips for Perfect Wedges

Potato Choice: Russet potatoes are best for this recipe because of their high starch content, which leads to a fluffy interior.
Don’t Skip the Soak: This is the most important step for removing starch and achieving ultimate crispiness.
The Power of Par-Boiling: Par-boiling starts the cooking process inside, ensuring the wedges are perfectly soft and fluffy by the time the outside is crispy. It also creates a slightly sticky surface that the seasoning clings to.
Freshly Grated Parmesan: Avoid the pre-shredded stuff in a bag. It contains anti-caking agents and won’t melt as beautifully. Grating your own from a block is a game-changer.
Spacing is Key: Give the wedges plenty of room on the baking sheet. If they’re touching, they’ll steam. Use two sheets if necessary.
For Extra Crispiness: Place a wire cooling rack on top of the baking sheet and arrange the wedges on the rack. This allows hot air to circulate all around them.

Enjoy your incredibly delicious, restaurant-quality potato wedges