Here’s a flavorful recipe for Crispy Garlic Parmesan Potato Wedges — golden, crunchy on the outside, tender inside, and loaded with garlic and cheese:
Crispy Garlic Parmesan Potato Wedges
Ingredients
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4 large russet potatoes, washed and cut into wedges
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3 tablespoons olive oil
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3 cloves garlic, minced
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika (optional for color and flavor)
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½ teaspoon dried Italian herbs (or a mix of oregano and thyme)
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½ cup grated Parmesan cheese
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Fresh parsley, chopped, for garnish
Instructions
1. Preheat Oven
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Potatoes
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Cut potatoes into wedges, keeping them roughly the same size for even cooking.
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In a large bowl, toss the potato wedges with olive oil, minced garlic, salt, pepper, paprika, and Italian herbs.
3. Bake
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Arrange the wedges in a single layer on the prepared baking sheet.
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Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
4. Add Parmesan
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Remove the wedges from the oven and sprinkle evenly with grated Parmesan cheese.
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Return to the oven for 5 minutes to let the cheese melt and slightly crisp.
5. Serve
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Garnish with chopped fresh parsley.
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Serve hot with your favorite dipping sauces, like garlic aioli, ranch, or ketchup.
Tips
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Soak the potato wedges in cold water for 30 minutes before baking to remove excess starch — this makes them extra crispy.
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For even crispier results, use convection mode if your oven has it.
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You can also air fry at 400°F (200°C) for 15–20 minutes, flipping halfway.
I can also give a super-crispy version with cornstarch coating that rivals restaurant fries if you want. Do you want me to include that?
