Crispy Baked Garlic Parmesan Potato Wedges
Follow these steps to make potato wedges that are crispy outside and tender inside using only your oven, seasoned heavily with garlic and Parmesan cheese.
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 60 min
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large Russet potatoes, scrubbed
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 cloves fresh garlic, minced
- 1/2 cup grated Parmesan cheese, finely grated
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two large baking sheets with parchment paper. Do not overcrowd the sheets.
- Cut each potato lengthwise into 8 wedges. You should have 32 wedges total.
- Place the cut wedges in a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes. This removes excess starch and helps them crisp.
- Drain the potatoes thoroughly and pat them completely dry using paper towels or a clean kitchen towel. This step is crucial for crispiness.
- In the same bowl, toss the dry wedges with olive oil until lightly coated.
- In a small separate bowl, mix the cornstarch, salt, pepper, garlic powder, and onion powder. Sprinkle this mixture over the oiled wedges and toss again until every wedge is evenly coated.
- Arrange the seasoned wedges on the prepared baking sheets in a single layer, ensuring there is space between each wedge for air circulation.
- Bake for 20 minutes.
- Remove the baking sheets from the oven. Carefully flip each wedge. Scatter the minced fresh garlic over the wedges. Return to the oven and bake for another 10 minutes.
- Remove the wedges again. Immediately sprinkle the grated Parmesan cheese over the hot wedges. Return them to the oven for a final 5 to 7 minutes, or until the cheese is melted and lightly golden and the wedges are deeply golden brown and crisp.
- Remove from the oven, sprinkle with fresh parsley, and serve immediately.
Notes
- For extra crispiness, use two baking sheets instead of one to avoid steaming the potatoes.
- Use finely grated Parmesan cheese; pre-shredded cheese contains anti-caking agents that may prevent proper melting.
- Serve these wedges with a side of ranch dressing or a simple garlic aioli for dipping.
Nutrition
- Serving Size: 8 wedges
- Calories: 280
- Sugar: 2
- Sodium: 350
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 5
- Protein: 8
- Cholesterol: 8