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Easy crispy baked garlic parmesan potato wedges – golden and cheesy
Maria Canilssom

Crispy Baked Garlic Parmesan Potato Wedges

These Crispy Baked Garlic Parmesan Potato Wedges are the golden, cheesy, herb-infused side dish of your dreams—no deep fryer needed! An easy soaking trick ensures maximum crunch every time. Perfect with burgers, steak, or just for snatching straight off the pan. For another potato favorite, try our Easy Tater Tot Breakfast Bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large russet potatoes (about 2 lbs)
  • 4 tbsp olive oil
  • 0.5 cup parmesan cheese, freshly grated
  • 2 tsp garlic powder
  • 2 tsp Italian seasoning
  • 2 tsp salt
  • Fresh parsley, chopped (for garnish)

Equipment

  • large baking sheet Rimmed sheet for easy tossing and catching any oil.
  • parchment paper Prevents sticking and makes cleanup effortless.

Method
 

  1. Scrub potatoes and cut each into 8-12 even wedges. For crispier wedges, soak in cold water for 30 min. Drain and pat COMPLETELY dry with a kitchen towel.
  2. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large bowl, toss dry wedges with olive oil until coated.
  3. Sprinkle the grated parmesan, garlic powder, Italian seasoning, and salt over the wedges. Toss vigorously until every wedge is evenly coated in the cheesy seasoning.
  4. Arrange wedges in a single layer on the prepared sheet, ensuring they are not touching. This is crucial for crispiness.
  5. Bake for 30-35 minutes, flipping halfway through, until the wedges are deeply golden brown, crispy on the outside, and fork-tender inside.
  6. Let cool for 1-2 minutes on the pan. Garnish with fresh parsley and serve immediately with your favorite dipping sauces.

Notes

Pro Tips: For the CRISPIEST wedges, soak the cut potatoes in cold water for 30 minutes, then pat them COMPLETELY dry before seasoning. This removes excess starch. Use freshly grated parmesan cheese from a block, as pre-grated won't melt or brown as well. Most importantly, arrange the wedges in a single layer with space between them on the baking sheet. Overcrowding will steam them, not crisp them.