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Crispy baked garlic parmesan potato wedges topped with parsley and served with a creamy dipping sauce.
Hannah Cooking

Crispy Baked Garlic Parmesan Potato Wedges

Crispy baked garlic parmesan potato wedges made with russet potatoes, olive oil, garlic, paprika, and Parmesan. Soak, season, and bake until golden with fluffy centers and crunchy edges.
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Prep Time 25 minutes
Cook Time 45 minutes
Soak Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes scrubbed
  • 1 bowl cold water for soaking wedges
  • ¼ cup olive oil
  • ½ cup Parmesan cheese grated
  • 4 cloves garlic minced
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon onion powder
  • 2 tablespoon fresh parsley chopped for garnish
Optional Additions
  • pinch cayenne or red pepper flakes for heat
  • ½ teaspoon dried rosemary/thyme/oregano herb version

Equipment

  • Sharp knife
  • Cutting board
  • Large mixing bowl
  • Clean kitchen towels
  • Baking sheets
  • Parchment paper
  • Measuring cups/spoons
  • Spatula or tongs

Method
 

  1. Preheat oven to 425°F and line 2 baking sheets with parchment.
  2. Slice potatoes into even wedges (about 8 wedges per potato).
  3. Place wedges in cold water and soak 30 minutes (helps crisp).
  4. Drain and pat wedges very dry with towels.
  5. In a large bowl, combine olive oil, Parmesan, minced garlic, garlic powder, paprika, salt, pepper, and onion powder.
  6. Toss wedges in the seasoning mixture until fully coated.
  7. Spread wedges in a single layer with space between them.
  8. Bake 25 minutes.
  9. Flip wedges and bake 20 more minutes, until deep golden and crisp.
  10. Sprinkle parsley on top (and optional heat/herbs). Serve hot.

Notes

Tip: Soaking the wedges removes excess starch and helps them crisp up beautifully. These pair great with ranch, ketchup, or garlic aioli!