Crispy Garlic Parmesan Potato Wedges – Easy 50-Minute Side

There's something magical about a perfectly roasted potato wedge – crispy on the outside, fluffy on the inside, and loaded with garlicky, cheesy goodness. These wedges have become my go-to side dish for busy weeknights and lazy weekends alike.

I love how simple they are to throw together with just a handful of pantry staples. The secret is soaking the potatoes in hot water to release excess starch, which guarantees that irresistible crunch. Whether you're serving them alongside burgers, grilled chicken, or just devouring them straight from the baking sheet, they never disappoint.

Let's get those ovens preheated and turn humble potatoes into something spectacular!

About the Ingredients

4 large russet potatoes (about 2.5 lbs / 1.1 kg)

Russets are ideal for wedges because they're starchy and crisp up beautifully. Yukon Golds work too if you prefer a creamier texture.

3 tablespoons olive oil

Use a good-quality extra-virgin olive oil for flavor; can substitute with avocado oil for a higher smoke point.

1 teaspoon garlic powder

Garlic powder blends better than fresh; if using fresh, mince 2 cloves and mix with the oil.

1 teaspoon paprika

Smoked paprika adds a deeper flavor; regular works fine.

1/2 teaspoon salt

Adjust to taste; kosher salt is preferred for even seasoning.

1/4 teaspoon black pepper

Freshly ground is best, but pre-ground works.

1/2 cup (50g) grated Parmesan cheese

Freshly grated melts better and tastes superior; pre-shredded is okay but may not crisp as well.

2 tablespoons cornstarch

This is the secret to extra crispiness; can omit if you don't have it, but results will be less crunchy.

2 tablespoons chopped fresh parsley (optional)

For garnish; dried parsley can be used but fresh is brighter.

Tips & Tricks

• Soak the wedges in hot water for 10 minutes, then dry thoroughly – this removes surface starch and helps them crisp.
• Don't overcrowd the baking sheet; leave space between wedges so they roast rather than steam.
• For even cooking, flip the wedges halfway through baking.
• If you like extra heat, add a pinch of cayenne pepper to the seasoning mix.

Step-by-Step Instructions

1. Preheat Oven and Prep Potatoes

Preheat your oven to 425°F (220°C). Scrub the potatoes and cut each into 8 wedges (lengthwise). Place them in a large bowl and cover with hot tap water; let soak for 10 minutes. Drain and pat very dry with a clean kitchen towel.

2. Season the Wedges

In a small bowl, mix the olive oil, garlic powder, paprika, salt, and pepper. Drizzle over the dried wedges and toss to coat evenly. Sprinkle the cornstarch over and toss again until the wedges are evenly dusted.

3. Arrange on Baking Sheet

Place a large rimmed baking sheet in the oven for 5 minutes to heat up. Carefully remove the hot sheet (use oven mitts!) and arrange the wedges in a single layer, cut-side down, leaving space between each wedge.

4. Bake Until Golden and Crispy

Bake for 25 minutes, then flip each wedge with tongs. Continue baking for 15-20 minutes more, until the wedges are deeply golden brown and the edges are crispy. The potatoes should be tender when pierced with a fork.

5. Add Parmesan and Broil

Sprinkle the grated Parmesan evenly over the wedges. Switch the oven to broil and broil for 2-3 minutes, watching closely, until the cheese is melted and bubbly with golden spots. Keep an eye on it to prevent burning.

6. Garnish and Serve

Remove from the oven and let rest for 2 minutes. Sprinkle with fresh parsley if desired. Serve hot with your favorite dipping sauce, like ranch or ketchup.

Delicious Variations

Spicy Kick

Add 1/2 teaspoon cayenne pepper or chili flakes to the seasoning mix.

Herb Lovers

Toss the baked wedges with 1 tablespoon each of chopped fresh rosemary and thyme before serving.

Cheesy Loaded

After broiling, top with crumbled bacon, green onions, and a drizzle of sour cream.

How to Store Crispy Garlic Parmesan Potato Wedges

Frequently Asked Questions

If you try these crispy garlic parmesan potato wedges, I'd love to hear how they turn out! Leave a comment below or tag me in your photos – happy cooking!

Crispy Garlic Parmesan Potato Wedges

These Crispy Garlic Parmesan Potato Wedges are oven-baked to golden perfection, delivering crunchy edges and a cheesy, savory finish that's perfect for any meal.

★★★★½ 4.8 (127 ratings)

15 minPrep time45 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 4 large russet potatoes (about 2.5 lbs / 1.1 kg)
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons cornstarch
• 2 tablespoons chopped fresh parsley (optional)

📋 Instructions

1. 1Preheat Oven and Prep Potatoes — Preheat your oven to 425°F (220°C). Scrub the potatoes and cut each into 8 wedges (lengthwise). Place them in a large bowl and cover with hot tap water; let soak for 10 minutes. Drain and pat very dry with a clean kitchen towel.
2. 2Season the Wedges — In a small bowl, mix the olive oil, garlic powder, paprika, salt, and pepper. Drizzle over the dried wedges and toss to coat evenly. Sprinkle the cornstarch over and toss again until the wedges are evenly dusted.
3. 3Arrange on Baking Sheet — Place a large rimmed baking sheet in the oven for 5 minutes to heat up. Carefully remove the hot sheet (use oven mitts!) and arrange the wedges in a single layer, cut-side down, leaving space between each wedge.
4. 4Bake Until Golden and Crispy — Bake for 25 minutes, then flip each wedge with tongs. Continue baking for 15-20 minutes more, until the wedges are deeply golden brown and the edges are crispy. The potatoes should be tender when pierced with a fork.
5. 5Add Parmesan and Broil — Sprinkle the grated Parmesan evenly over the wedges. Switch the oven to broil and broil for 2-3 minutes, watching closely, until the cheese is melted and bubbly with golden spots. Keep an eye on it to prevent burning.
6. 6Garnish and Serve — Remove from the oven and let rest for 2 minutes. Sprinkle with fresh parsley if desired. Serve hot with your favorite dipping sauce, like ranch or ketchup.

👨‍🍳 Chef's Note: For extra garlic flavor, add 2 minced fresh garlic cloves to the oil mixture, but watch them during baking so they don't burn.

Servings: 6

Cuisine: American

Course: Side Dish

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Maya Chen
Maya writes about sustainable living and practical zero-waste swaps for everyday families. She focuses on small, doable changes that fit busy schedules and tight budgets. Her angle is making eco-friendly choices feel less like a chore and more like a win.