Ultra-Crispy Garlic Parmesan Potato Wedges
These potato wedges are a game-changer—crispy on the outside, fluffy on the inside, and loaded with savory garlic and salty Parmesan. The secret is a simple pre-baking step that ensures maximum crunch.
Crispy Garlic Parmesan Potato Wedges
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
For the Wedges:
· 4 large russet potatoes (about 2 lbs / 1 kg), scrubbed clean
· 3 tablespoons olive oil or avocado oil
· 1 ½ teaspoons garlic powder
· 1 teaspoon paprika (smoked or sweet)
· 1 teaspoon dried oregano or Italian seasoning
· 1 teaspoon kosher salt (or ¾ tsp table salt)
· ½ teaspoon freshly ground black pepper
· Optional kick: ¼ teaspoon cayenne pepper
For the Garlic-Parmesan Topping:
· 3 tablespoons unsalted butter
· 4 cloves garlic, minced (about 1 ½ tablespoons)
· ⅓ cup (35g) finely grated Parmesan cheese (use a microplane for the best melt)
· 2 tablespoons fresh parsley, finely chopped
· Flaky sea salt, for finishing
For Serving (Optional):
· Ranch dressing, sour cream, or garlic aioli for dipping
Instructions
- Prep the Potatoes:
· Preheat oven to 400°F (200°C). Place a large, heavy-duty baking sheet in the oven to heat up. A hot pan is crucial for crispiness.
· Cut each potato in half lengthwise, then cut each half into 3-4 wedges, depending on size. You want 8-12 wedges per potato.
· Place wedges in a large bowl and cover with hot tap water. Let soak for 10 minutes. This removes excess starch, leading to a crispier exterior. Drain and pat completely dry with a clean kitchen towel.
- Season & Coat:
· In the dry bowl, toss the potato wedges with olive oil, garlic powder, paprika, oregano, kosher salt, and pepper until evenly and thoroughly coated.
- First Bake (The Crisp-Start):
· Carefully remove the hot baking sheet from the oven. Add 1 tablespoon of oil to the pan and swirl to coat (or use parchment paper for easier cleanup).
· Arrange the potato wedges in a single layer, ensuring they aren’t touching. Place them cut-side-down—this creates a broad, flat surface for optimal browning.
· Bake for 25-30 minutes, until the bottoms are deeply golden and crisp.
- Flip & Finish Baking:
· Using tongs, carefully flip each wedge over to the other cut side.
· Return to the oven for another 15-20 minutes, until golden brown and crisp all over. They should be fork-tender.
- Make the Garlic-Parmesan Topping:
· While the wedges finish baking, melt butter in a small saucepan over low heat. Add the minced garlic and cook for just 1 minute until fragrant. Do not let it brown. Remove from heat.
· In a small bowl, combine the grated Parmesan and chopped parsley.
- Final Assembly:
· As soon as the wedges come out of the oven, transfer them to a large serving bowl.
· Drizzle the garlic butter over the hot wedges and toss gently to coat.
· Immediately sprinkle the Parmesan-parsley mixture over the wedges and toss again. The residual heat will melt the cheese perfectly.
· Finish with a pinch of flaky sea salt.
- Serve:
· Serve immediately while hot and crispy, with your favorite dipping sauce on the side.
Pro Tips for Perfect Wedges
· Potato Choice: Russets are best for fluffy interiors. Yukon Golds will be creamier but less fluffy.
· Don’t Crowd the Pan: Overcrowding steams the potatoes. Use two pans if necessary.
· Dry is Key: The single most important step is drying the soaked potatoes thoroughly. Any surface moisture will inhibit crisping.
· Double-Bake Method: For the ultimate crunch, bake the seasoned wedges at 400°F for 30 minutes, let them cool slightly (they will soften), then blast at 450°F (230°C) for 10-15 minutes to re-crisp. This mimics a double-fry.
· Air Fryer Option: Cook at 400°F (200°C) for 15-20 minutes, shaking halfway, until crispy. Toss with garlic butter and cheese at the end.
· Variations: Add chili powder for a spicy kick, or swap Parmesan for crumbled feta and fresh dill for a Greek twist.
These wedges are the ultimate side dish for burgers, steak, or simply on their own as a satisfying snack!