There's something about a good batch of crispy potato wedges that never gets old, especially when they're loaded with garlic, Parmesan cheese and fresh herbs.
For these Garlic Parmesan Potato Wedges, I'm taking a few simple russet potatoes and turning them into a side dish or snack that's crispy on the outside, fluffy on the inside and packed with flavor.
And the best part is that I'm making them right in the oven. No deep fryer needed.
I start by washing and scrubbing the potatoes really well because I'm leaving the skins on. Then I cut them into thick, evenly sized wedges so they cook at about the same rate.
Next, I make a simple seasoned olive oil mixture using garlic powder, onion powder, paprika, salt, black pepper and a little red chili flake for some optional heat.
Once the potatoes are coated, I arrange them on a baking sheet, making sure they have enough space to roast instead of steam.
That's an important part of this recipe. If you crowd the potatoes together, you're not going to get the same crispy exterior.
Before they go into the oven, I sprinkle them with some freshly grated Parmesan cheese. As the potatoes bake, that cheese adds another layer of savory flavor while the edges of the wedges turn golden brown.
About halfway through cooking, I flip the potatoes so both sides get a chance to develop that beautiful crust.
When they're finished, I hit them with the remaining Parmesan cheese and some freshly chopped parsley.
And that's when you really see how good these potatoes look.
You've got that golden, slightly crispy exterior with little pieces of Parmesan and herbs covering the surface. But when you bite into one, the inside is still soft, tender and fluffy.
What I really like about this recipe is how versatile it is.
You can serve these alongside burgers, chicken wings, sandwiches or grilled meats. You can also put them out as an appetizer with ranch, garlic aioli or your favorite dipping sauce.
They're simple enough for a weeknight dinner but flavorful enough to serve when you've got people coming over.
And once you see how easy they are to make, you might find yourself skipping the frozen potato wedges at the grocery store.
Why you'll love this recipe
They're crispy without deep frying. The wedges develop a golden exterior in the oven using olive oil, making them easier to prepare than traditional fried potatoes.
They're packed with garlic Parmesan flavor. Garlic powder, onion powder, paprika and freshly grated Parmesan create a savory coating that makes every bite delicious.
They use simple ingredients. You probably already have most of the seasonings in your kitchen.
They're easy to customize. You can make them spicy, extra cheesy, smoky or loaded with fresh herbs.
They go with almost anything. Serve them with burgers, wings, steak, chicken or your favorite sandwiches.
They're perfect for sharing. Whether you're making a game-day snack or a family side dish, these wedges are easy to serve with dipping sauces.
Recipe variations
Spicy Garlic Parmesan Potato Wedges: Increase the red chili flakes to 1 teaspoon or add ½ teaspoon cayenne pepper.
Cajun Parmesan Potato Wedges: Add 1 to 2 teaspoons Cajun seasoning for a bolder, slightly spicy flavor.
Smoky Garlic Parmesan Wedges: Replace the sweet paprika with smoked paprika.
Lemon Garlic Parmesan Wedges: Add fresh lemon zest and a squeeze of lemon juice after baking.
Extra Cheesy Potato Wedges: Add another ¼ cup Parmesan immediately after baking.
Ranch Garlic Parmesan Wedges: Add 1 tablespoon dry ranch seasoning to the olive oil mixture, reducing the salt as needed.
Italian Herb Potato Wedges: Add 1 teaspoon Italian seasoning and finish with fresh basil or parsley.
Air Fryer Garlic Parmesan Wedges: Cook the wedges in batches at approximately 380°F for 18 to 25 minutes, shaking or turning halfway through. Cooking time depends on wedge thickness and air fryer size.
Garlic Parmesan Potato Wedges
Ingredients
- 6 russet potatoes scrubbed and cut into wedges
- ¼ cup olive oil preferably extra virgin
- ⅔ cup freshly grated Parmesan cheese
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons sweet paprika
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red chili flakes optional
- 2 tablespoons fresh parsley chopped
Instructions
- In a mixing bowl, combine the olive oil, onion powder, garlic powder, paprika, salt, black pepper and red chili flakes. Whisk until all the ingredients are evenly combined.
- Wash and scrub the potatoes thoroughly. Cut each potato in half lengthwise, then slice each half into 3 to 4 evenly sized wedges. Try to keep the wedges approximately the same size so they cook evenly.
- Place the potato wedges into a large mixing bowl. Pour the seasoned olive oil mixture over the potatoes. Toss thoroughly until every wedge is evenly coated.
- Line a large baking sheet with parchment paper. Arrange the seasoned potato wedges in a single layer, leaving a little space between each piece. Avoid overcrowding the baking sheet so the wedges can become crispy.
- Sprinkle half of the grated Parmesan cheese evenly over the seasoned potato wedges. Reserve the remaining Parmesan for finishing.
- Preheat your oven to 400°F (204°C). Place the baking sheet into the oven and bake for approximately 17 minutes, until the wedges begin turning golden brown.
- Remove the baking sheet from the oven. Using tongs, carefully flip each potato wedge.
- Return the baking sheet to the oven and continue baking for another 18 minutes, or until the potatoes are tender and golden brown.
- Remove the potato wedges from the oven. Immediately sprinkle the remaining Parmesan cheese and chopped fresh parsley over the hot potatoes. Allow them to rest for approximately 2 minutes, letting the cheese melt slightly. For additional melting, return them briefly to the oven.
- Serve the Garlic Parmesan Potato Wedges immediately while they're hot and crispy.
Recipe Tips
Don't overcrowd the baking sheet.
If there's one thing I would emphasize when making these Garlic Parmesan Potato Wedges, it's giving them enough room to cook properly. When the potatoes are packed too closely together, moisture gets trapped and they begin steaming instead of roasting. Arrange the wedges in a single layer with space between them. If you're making all six potatoes, you may need two baking sheets. For even better browning, place the wedges cut-side down and flip them halfway through baking. Another important tip: Cut your potatoes into similar-sized wedges. Smaller pieces can overcook before the larger ones become tender.Related
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