A recipe for the ultimate potato wedges – crispy on the outside, fluffy inside, and loaded with garlic-parmesan flavor.
Ingredients
For the Wedges:
· 4 large russet potatoes (about 2½ lbs)
· 3 tablespoons olive oil or avocado oil
· 1 teaspoon garlic powder
· 1 teaspoon paprika (smoked or regular)
· 1 teaspoon dried oregano or Italian seasoning
· ½ teaspoon onion powder
· ½ teaspoon black pepper
· 1¼ teaspoons salt
For the Garlic-Parmesan Topping:
· 3 tablespoons unsalted butter
· 4 garlic cloves, minced
· ⅓ cup finely grated Parmesan cheese (freshly grated works best)
· 2 tablespoons fresh parsley, finely chopped
· Optional: Pinch of red pepper flakes
For Serving:
· Ranch dressing, garlic aioli, or marinara sauce for dipping
Instructions
- Prep the Potatoes
· Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
· Scrub potatoes clean (peeling is optional). Cut each potato in half lengthwise, then cut each half into 3-4 wedges depending on size.
· Place wedges in a large bowl and cover with cold water. Soak for 20-30 minutes (this removes excess starch for crispier results). Drain and pat VERY dry with clean kitchen towels.
- Season & Bake
· In a large bowl, toss dried potato wedges with olive oil, garlic powder, paprika, oregano, onion powder, black pepper, and salt until evenly coated.
· Arrange wedges in a single layer on the prepared baking sheet, leaving space between them.
· Bake for 25 minutes, then flip wedges carefully. Bake for another 15-20 minutes until golden brown and crispy.
- Make the Garlic-Parmesan Topping
· While wedges bake, melt butter in a small saucepan over low heat. Add minced garlic and cook for 1-2 minutes until fragrant (don’t let it brown). Remove from heat.
· When wedges are done baking, transfer them to a large bowl. Drizzle with garlic butter and toss gently to coat.
· Add grated Parmesan and parsley, toss again until wedges are evenly coated. The residual heat will melt the cheese.
- Serve
· Transfer to a serving platter. Sprinkle with extra Parmesan and parsley if desired.
· Serve immediately with your favorite dipping sauces.
Pro Tips for Maximum Crispiness
✅ Soak & Dry: Don’t skip soaking—it’s the secret to crispy edges. Dry thoroughly before seasoning.
✅ Space Them Out: Crowded wedges steam instead of roast. Use two sheets if needed.
✅ Hot Oven: 425°F is ideal. For extra crisp, place baking sheet in oven while preheating.
✅ Flip Midway: Ensures even browning on both sides.
✅ Fresh Parmesan: Pre-grated cheese contains anti-caking agents that don’t melt as well.
Flavor Variations
· Spicy Cajun: Replace Italian seasoning with 1-2 tsp Cajun seasoning
· Truffle Parmesan: Add 1 tsp truffle oil to the garlic butter
· Herb Garden: Add 1 tsp each of fresh chopped rosemary and thyme
· Loaded Wedges: Top with crispy bacon bits, green onions, and sour cream
Storage & Reheating
· Best served immediately. Leftovers will lose crispness but can be stored in an airtight container for 2-3 days.
· Reheat in air fryer (400°F for 3-4 mins) or oven (400°F for 10 mins) to restore crispiness. Avoid microwaving.
Enjoy these irresistible wedges as a snack, game-day appetizer, or side dish with burgers, steak, or grilled chicken!