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Crispy Garlic Parmesan Potato Wedges Recipe
Ash Tyrrell

Crispy Garlic Parmesan Potato Wedges Recipe

I have to admit, making the perfect potato wedges at home felt like a small victory. I’ve tried countless recipes, but these Crispy Garlic Parmesan Potato Wedges finally hit the mark. The outside is golden and crunchy, while the inside stays soft and fluffy—exactly how I like it.
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Total Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb. 3 to 4 russet potatoes – I leave the skin on for extra texture and nutrients. Patting them dry is key to crispiness.
  • 2 Tbsp. olive oil – Adds richness and helps the wedges brown evenly.
  • 1 cup freshly grated Parmesan cheese – Freshly grated melts better and creates a deliciously crispy crust.
  • 1 tsp. Italian seasoning – Brings a hint of herbaceous flavor that complements the garlic.
  • 1 tsp. kosher salt – Enhances all the flavors without being too harsh.
  • 1/2 tsp. cracked black pepper – Adds mild heat and depth.
  • 1/2 tsp. garlic powder – Gives that unmistakable garlic punch without burning.
  • 1/2 tsp. paprika – Adds color and a subtle smoky taste.
  • Chopped fresh chives – Adds a pop of color and fresh flavor.
  • Ranch or bleu cheese dressing – Perfect for dipping.
  • Sriracha ketchup or regular ketchup – Adds a tangy or spicy kick.

Method
 

  1. I start by washing and patting the russet potatoes completely dry. Cutting them into even wedges ensures they cook uniformly, giving me a crisp outside and fluffy inside every time.
  2. Next, I drizzle the wedges with olive oil and toss them in a mixture of Parmesan, Italian seasoning, salt, pepper, garlic powder, and paprika. This combination forms a flavorful, slightly crunchy coating that sticks beautifully to the potatoes.
  3. I spread the wedges in a single layer on a parchment-lined baking sheet. Baking at 425°F for 35–40 minutes gives them that golden, crunchy exterior while keeping the inside tender. I like to flip them halfway for extra even browning.
  4. Once baked, I sprinkle chopped fresh chives over the wedges and serve them hot. Dipping sauces like Ranch, bleu cheese, or spicy Sriracha ketchup take them to another level of deliciousness.

Notes

  • I always pat potatoes dry after cutting to avoid soggy wedges.
  • Tossing wedges in Parmesan and seasonings while they’re slightly warm from the oven helps the coating stick better.
  • Baking in a single layer is non-negotiable—crowding the pan leads to steaming instead of crisping.
  • I like to use freshly grated Parmesan; pre-shredded cheese often has anti-caking agents that can affect texture.
  • Flipping halfway ensures an even golden crust without burning one side.