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Crispy Baked Garlic Parmesan Potato Wedges

A stack of golden brown Crispy Baked Garlic Parmesan Potato Wedges seasoned with visible herbs and cheese.
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Follow these steps to make potato wedges that are crispy on the outside and fully flavored with garlic and Parmesan cheese using only your oven.

Ingredients

Scale
  • 4 large Russet potatoes, scrubbed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two large baking sheets with parchment paper.
  2. Cut the potatoes lengthwise into 8 wedges each. Do not peel them.
  3. Place the potato wedges in a large bowl. Add the olive oil, salt, pepper, garlic powder, and paprika. Toss well until all wedges are evenly coated.
  4. Arrange the coated wedges on the prepared baking sheets in a single layer. Do not let them touch; use both sheets if necessary to avoid crowding.
  5. Bake for 20 minutes.
  6. Remove the sheets from the oven. In a small bowl, mix the grated Parmesan cheese and minced garlic.
  7. Sprinkle the Parmesan-garlic mixture evenly over the partially cooked wedges. Gently toss the wedges on the sheet to coat them lightly.
  8. Return the baking sheets to the oven and bake for another 15 to 20 minutes, or until the wedges are golden brown and crisp.
  9. Serve immediately.

Notes

  • For extra crispiness, soak the cut potato wedges in cold water for at least 30 minutes before drying them completely. Excess moisture prevents crisping.
  • Use the middle rack position in your oven for even heat circulation.
  • If your wedges are not browning enough at the end, switch the oven setting to broil for the last 1 to 2 minutes, watching carefully to prevent burning.

Nutrition

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