🥔 Crispy Garlic Parmesan Potato Wedges (Oven-Baked)
Serves: 3–4
Time: ~40 minutes
Ingredients
4 medium russet or Yukon gold potatoes
3 tbsp olive oil
3 cloves garlic, minced (or 1 tsp garlic powder)
½ tsp paprika
½ tsp salt
½ tsp black pepper
½ tsp Italian seasoning (optional but nice)
½ cup grated Parmesan cheese
Fresh parsley (optional, for topping)
Instructions
Heat the oven
Preheat to 220°C / 425°F. Line a baking tray with parchment paper or lightly oil it.
Cut the potatoes
Wash well (no need to peel). Cut each potato into wedges.
Season & coat
In a big bowl, toss wedges with:
olive oil
garlic
paprika
salt, pepper
Italian seasoning
Mix until every wedge is glossy and coated.
Bake (first round)
Spread wedges out in a single layer (don’t crowd them).
Bake for 20 minutes.
Flip + Parmesan time
Flip the wedges. Sprinkle Parmesan evenly over them.
Return to oven for 10–15 more minutes, until golden and crispy.
Finish
Optional: sprinkle parsley and a pinch of extra Parmesan.
Taste and add a tiny bit more salt if needed.
🔥 Extra Crispy Tips
Don’t overcrowd the pan (use two trays if needed).
Want next-level crunch? Soak wedges in cold water for 20–30 min, dry very well, then season and bake.
For cheesy crust: add a little Parmesan in the last 5 minutes too.
🍟 Dipping Sauce Ideas
Ketchup + a little mayo
Garlic mayo
Ranch
Spicy sriracha mayo
Want this adapted for an air fryer or made spicy?
