Baked Garlic Parmesan Potato Wedges That Are Crispy & Flavor-Packed
Baked garlic parmesan potato wedges deliver big flavor with just a handful of simple ingredients—and you don’t need to deep fry a thing.
In this post, you’ll learn exactly how to make crispy, golden wedges with a garlicky parmesan crust that tastes like it came from your favorite restaurant.
If you’ve ever been disappointed by soggy oven fries, this recipe is a total game-changer.
With the right potato, the right cut, and a few easy tricks, you’ll get crisp, seasoned wedges that are soft and fluffy on the inside.
Whether you’re serving them as a delicious side dish recipe, an appetizer, or snack, these wedges are easy enough for a weeknight but impressive enough for guests.
Scroll down to the bottom of the post to grab the printable recipe and keep it handy for your next potato craving!
Start by slicing Russet potatoes into even wedges and soaking them in hot (not boiling) water for 10 minutes to help achieve crispiness.
After drying, toss the wedges with olive oil, Parmesan cheese, garlic powder, salt, and cayenne pepper.
Arrange them in a single layer on a parchment-lined baking sheet and bake, flipping halfway through.
For best flavor, serve hot with a sprinkle of extra Parmesan and fresh parsley on top.
How to Cut Potato Wedges
- First, cut the potato in half lengthwise.
- Then, cut each half into thirds, so that you have six long wedges.
- Finally, cut each of the wedges into thin slices by making evenly spaced cuts perpendicular to the previous cuts.
For the best potato wedges, the best type of potato to use is russet potatoes. They have a high starch content and will result in fluffy wedges with a crispy crust.
For crispy potato wedges, we recommend baking at 350 degrees for about 25 minutes. Turn once during baking for even crispness.
This helps remove excess starch, which prevents them from getting gummy and allows them to crisp up better in the oven. It’s a simple step that makes a big difference in getting that golden, crispy texture on the outside while keeping the inside soft and fluffy.
No, you don’t need to boil them. A hot water soak is enough to soften the outer layer and release starch without fully cooking the potato. Boiling can make the wedges too soft and harder to crisp up during baking.
Here are answers to your questions, explained clearly and conversationally:
Why soak potato wedges in water?
Soaking potato wedges in hot (not boiling) water helps remove excess starch, which prevents them from getting gummy and allows them to crisp up better in the oven. It’s a simple step that makes a big difference in getting that golden, crispy texture on the outside while keeping the inside soft and fluffy.
Should I boil potatoes before making wedges?
No, you don’t need to boil them. A hot water soak is enough to soften the outer layer and release starch without fully cooking the potato. Boiling can make the wedges too soft and harder to crisp up during baking.
How to make garlic potato wedges in an air fryer?
Follow all of the same instructions as the baked version, but arrange in a single layer in the air fryer basket and cook at 400°F for 15–20 minutes, shaking or flipping halfway through.
What to Serve with Potato Wedges
These crispy, cheesy wedges pair perfectly with just about anything!
- Serve them alongside burgers, grilled chicken, steak recipes, or pulled pork sandwiches for a satisfying main course.
- They’re also great with dipping sauces like ranch, garlic aioli, or spicy ketchup.
- Add a fresh salad, coleslaw, or roasted veggies on the side for a complete and balanced meal.
- They’re also amazing as a party appetizer or game-day snack with a variety of dips!
Garlic parmesan Potato Wedges Recipe
Ingredients
- 1 ½ lbs Russet Potatoes approximately 3-4 large russet potatoes
- 2-3 Tablespoons Olive Oil as needed
- ⅓ cup Finely grated Parmesan Cheese
- 2-3 teaspoons Garlic Powder as needed
- 1 teaspoon Salt optional
- 1 ½ teaspoons Cayenne Pepper or to taste
Instructions
- Preheat oven to 450 degrees F.
- Place a large pot of water on the stove and heat. Do not boil.
- Meanwhile, slice all potatoes into even wedges.
- Place the sliced raw potato wedges in the hot water and soak for 10 minutes.
- Drain the potatoes and dry with paper towels.
- Line a large baking sheet with parchment paper.
- In a small bowl whisk seasonings together.
- In a large bowl, add potatoes, oil and sprinkle potato wedges with seasoning mixture, turn to coat completely.
- Place potato wedges on a prepared baking sheet in a single layer.
- Spread the wedges evenly on the baking tray to prevent overcrowding.
- Bake for 22-28 minutes, flipping over halfway through the cooking time.
- When you’re ready to eat, sprinkle the wedges with more Parmesan cheese while they're still warm.
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