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Ultimate Crispy Baked Garlic Parmesan Potato Wedges

Close-up of several golden-brown, seasoned potato wedges showing a very crunchy exterior.
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Make potato wedges that are crispy on the outside and fluffy inside using this simple oven-baked recipe. Seasoned with garlic and Parmesan, these are the best homemade potato wedges you will make.

Ingredients

Scale
  • 4 large Russet potatoes, scrubbed clean
  • 3 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika

Instructions

  1. Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper. Do not skip this step for easier cleanup.
  2. Cut each potato lengthwise into four equal wedges. You should have 16 wedges per potato, depending on size.
  3. Place the potato wedges in a large bowl. Drizzle with olive oil and toss until every wedge is lightly coated.
  4. In a small bowl, mix together the Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, pepper, and paprika. This is your savory wedge seasoning blend.
  5. Sprinkle the seasoning mixture over the oiled potato wedges. Toss thoroughly until the wedges are evenly coated with the garlic Parmesan mixture.
  6. Arrange the seasoned wedges on the prepared baking sheets in a single layer. Do not let the wedges touch; crowding the pan causes steaming, which prevents crispiness.
  7. Bake for 20 minutes.
  8. Flip the potato wedges over using a spatula.
  9. Return the sheets to the oven and bake for another 15 to 20 minutes, or until the edges are golden brown and crispy.
  10. Remove from the oven and serve immediately as a side dish or appetizer with your favorite dip.

Notes

  • For extra crispy potato wedges, soak the cut potatoes in cold water for 30 minutes before drying them completely. Pat them very dry with paper towels before oiling.
  • If you prefer an air fryer potato wedges method, cook in a single layer at 380°F (195°C) for 15-20 minutes, shaking the basket halfway through.
  • Russet potatoes work best for achieving that fluffy inside, crispy outside texture.

Nutrition

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