Print

Ultimate Crispy Baked Garlic Parmesan Potato Wedges

A close-up of golden brown Crispy Baked Garlic Parmesan Potato Wedges sprinkled with grated cheese and parsley on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow these steps to make potato wedges that are crispy on the outside and fluffy inside, coated with strong garlic and Parmesan flavor using only your oven.

Ingredients

Scale
  • 4 large Russet potatoes, scrubbed
  • 2 tablespoons olive oil
  • 1 tablespoon melted butter
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 cup grated Parmesan cheese, finely grated
  • 2 cloves fresh garlic, minced

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Cut the potatoes into uniform wedges, leaving the skin on.
  3. Place the potato wedges in a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes. This removes excess starch, which helps them crisp.
  4. Drain the potatoes completely. Lay them out on a clean kitchen towel or paper towels and pat them very dry. Moisture prevents crisping.
  5. In a small bowl, whisk together the olive oil, melted butter, cornstarch, salt, pepper, garlic powder, and oregano.
  6. In a separate small bowl, combine the grated Parmesan cheese and minced fresh garlic. Set aside.
  7. Toss the dried potato wedges in the oil and spice mixture until evenly coated.
  8. Spread the coated wedges onto the prepared baking sheet in a single layer. Do not overcrowd the pan; use two sheets if necessary.
  9. Bake for 20 minutes.
  10. Remove the pan from the oven. Sprinkle the Parmesan-garlic mixture evenly over the wedges. Gently toss them on the pan.
  11. Return the wedges to the oven and bake for another 15 to 20 minutes, or until they are deep golden brown and very crispy.
  12. Serve immediately.

Notes

  • For extra crispiness, place the baking sheet in the oven while it preheats. Placing cold potatoes on a hot pan helps start the crisping process immediately.
  • Use finely grated Parmesan cheese; large shreds tend to burn before the potatoes are done.
  • If you prefer a stronger garlic flavor, add 1/2 teaspoon of garlic powder to the Parmesan mixture in step 6.

Nutrition

Find it online: https://spoonfulsnap.com/crispy-baked-garlic-parmesan-potato-wedges/