I’m excited to share my Crispy Potato Wedges tossed in garlic and Parmesan for an oven-baked, perfectly seasoned snack that’s ideal for parties or school lunches.

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I never thought Crispy Potato Wedges could be this addictive, but after a few tries I finally nailed a Baked Potato Wedges Recipe that makes russet potatoes sing. The outside gets impossibly crisp while the inside stays fluffy, and the Parmesan cheese adds this savory kick that ruins other snacks for me.

They vanish faster than I expect, people actually argue over the last piece, its weird. If you want something bold but not fussy this might be it, and yes youll want to test a few dips because I cant stop sneaking tastes myself.

Ingredients

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Starchy, high in carbs and vitamin C; give fluffy insides and crisp edges.
Adds salty, nutty flavor and protein, helps form a golden crunchy coating.
Gives sharp savory bite, boosts aroma, not sweet, may taste slightly pungent.
Adds healthy fats for browning, helps crisp exterior, too much makes greasy.
Light dusting creates extra crunch, minimal carbs, not flavor altering.
Gives gentle smokiness and mild heat, adds color without sweetening.
Fresh parsley brightens, lemon wedges add tangy acid, cuts richness nicely.
Brings out flavors, helps crisping through moisture control, use to taste.
Pepper gives bite, onion powder adds sweet savory depth, both low calorie.

Ingredient Quantities

2 pounds russet potatoes, about 4 medium

2 tablespoons olive oil

1 tablespoon cornstarch

1/2 cup finely grated Parmesan cheese, about 50 g

1 teaspoon garlic powder

2 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley, optional

lemon wedges for serving, optional

How to Make this

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1. Preheat oven to 425 F (220 C) and set a baking sheet in the oven to heat while you prep, or use a wire rack on the sheet for even crisping.

2. Scrub the russets well, leave the skins on, then cut each potato in half lengthwise and each half into 3 or 4 wedges so they are roughly the same size.

3. Soak the wedges in cold water for 20 to 30 minutes to draw out surface starch, this really helps them get extra crispy.

4. Drain and dry the potatoes thoroughly with towels, moisture is the enemy of crispiness so pat them until almost no dampness remains.

5. In a large bowl toss the dry wedges with 1 tablespoon cornstarch until lightly coated. Then add 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper and toss well. Add most of the 1/2 cup finely grated Parmesan now so it sticks, but reserve a little to sprinkle later.

6. Spread the wedges in a single layer on the hot baking sheet or on the wire rack, do not overcrowd or they’ll steam instead of crisping.

7. Bake for about 20 to 25 minutes, then flip each wedge. At this point add the 2 cloves minced garlic and the reserved Parmesan so the garlic doesn’t burn and the cheese gets golden.

8. Continue baking another 10 to 15 minutes until the wedges are deep golden and crisp at the edges, total time will be about 35 to 45 minutes depending on oven and wedge size. If you have convection oven check earlier.

9. Remove from oven, sprinkle with 2 tablespoons chopped fresh parsley if you like, squeeze lemon wedges over top for brightness and serve hot.

Equipment Needed

1. Oven (preheat to 425 F / 220 C)
2. Rimmed baking sheet
3. Wire rack that fits the baking sheet (for extra crisping)
4. Large mixing bowl
5. Chef’s knife and cutting board
6. Colander or large bowl for soaking and draining
7. Measuring spoons plus a 1/2 cup measure
8. Fine grater or microplane for Parmesan
9. Kitchen towels or paper towels and tongs or a spatula for flipping

FAQ

How do I get the wedges extra crispy? Soak the cut potatoes in cold water for 20 to 30 minutes to pull out starch, dry them very well, toss with the cornstarch and oil, then roast at 425 F (220 C) on a hot baking sheet in a single layer so they arent touching; flip once and bake about 35 to 40 minutes until golden. Add the Parmesan in the last 5 minutes so it melts but doesnt burn.

Can I use different potatoes? Yes, Yukon Gold or red potatoes work, but theyre creamier and wont crisp up as much as russets; for best crunch stick with russets.

What if my wedges come out soggy or burnt? Soggy usually means overcrowded pan, not dry enough, or too much oil; spread them out and pat dry next time. Burnt means oven too hot or cheese added too early, so lower temp a bit or add Parmesan near the end.

Can I make them ahead or reheat leftovers? You can par-bake, cool, refrigerate, then finish baking later. For leftovers reheat on a baking sheet at 400 F (200 C) for 8 to 12 minutes to restore crispness, avoid the microwave unless you dont care about texture.

Are these gluten free? Yes the main ingredients are gluten free, but check your Parmesan and cornstarch labels for cross contamination if you need strict GF, and be careful about shared equipment.

What dipping sauces or tweaks do you recommend? Try garlic aioli, ranch, or a squeeze of lemon to brighten them up; you can swap smoked paprika for regular paprika or add a pinch of cayenne for heat, dont overdo the salt if you plan to use a salty dip.

Easy Crispy Garlic Parmesan Oven Baked Potato Wedges Recipe Substitutions and Variations

Olive oil: try melted butter for richer flavor, or avocado oil if you want a higher smoke point. both work with the same amount (2 tbsp) but butter gives a nice brown crust.
Cornstarch: swap for 1 tbsp arrowroot powder for the same crisp, or 1.5 tbsp all purpose flour if thats what you have, though flour makes them a tad less airy.
Parmesan cheese: use grated Pecorino Romano (saltier, same volume) or for dairy free try 3 tbsp nutritional yeast plus a pinch more salt to taste.
Russet potatoes: use Yukon Golds for a creamier inside, or sweet potatoes for a sweeter, softer wedge. note sweet potatoes can crisp differently so check them a bit earlier.

Pro Tips

1. Make the wedges as even as you can so they cook the same. If you got extra time, soak a bit longer than 20 minutes and then dry them obsessively, that step really matters for crunch.

2. Heat the baking sheet first or use a wire rack over the sheet so air can get around the wedges. If you need to roast a bunch, use two trays and switch their positions halfway so nothing ends up steamed on one side.

3. Hold back the minced garlic and some of the Parmesan until after the first flip. Add them late so the garlic wont burn and the cheese can get golden and cling to the edges.

4. If you want even more crunch try a quick 30 second broil at the end but dont walk away, it goes from perfect to burnt fast. Finish with a squeeze of lemon right before serving, it brightens everything.

Easy Crispy Garlic Parmesan Oven Baked Potato Wedges Recipe

Recipe by Sarah level

0.0 from 0 votes

I’m excited to share my Crispy Potato Wedges tossed in garlic and Parmesan for an oven-baked, perfectly seasoned snack that’s ideal for parties or school lunches.

Servings

servings

Calories

301

kcal

Equipment: 1. Oven (preheat to 425 F / 220 C)
2. Rimmed baking sheet
3. Wire rack that fits the baking sheet (for extra crisping)
4. Large mixing bowl
5. Chef’s knife and cutting board
6. Colander or large bowl for soaking and draining
7. Measuring spoons plus a 1/2 cup measure
8. Fine grater or microplane for Parmesan
9. Kitchen towels or paper towels and tongs or a spatula for flipping

Ingredients

2 pounds russet potatoes, about 4 medium
2 tablespoons olive oil
1 tablespoon cornstarch
1/2 cup finely grated Parmesan cheese, about 50 g
1 teaspoon garlic powder
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley, optional
lemon wedges for serving, optional

Directions

Preheat oven to 425 F (220 C) and set a baking sheet in the oven to heat while you prep, or use a wire rack on the sheet for even crisping.
Scrub the russets well, leave the skins on, then cut each potato in half lengthwise and each half into 3 or 4 wedges so they are roughly the same size.
Soak the wedges in cold water for 20 to 30 minutes to draw out surface starch, this really helps them get extra crispy.
Drain and dry the potatoes thoroughly with towels, moisture is the enemy of crispiness so pat them until almost no dampness remains.
In a large bowl toss the dry wedges with 1 tablespoon cornstarch until lightly coated. Then add 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper and toss well. Add most of the 1/2 cup finely grated Parmesan now so it sticks, but reserve a little to sprinkle later.
Spread the wedges in a single layer on the hot baking sheet or on the wire rack, do not overcrowd or they'll steam instead of crisping.
Bake for about 20 to 25 minutes, then flip each wedge. At this point add the 2 cloves minced garlic and the reserved Parmesan so the garlic doesn’t burn and the cheese gets golden.
Continue baking another 10 to 15 minutes until the wedges are deep golden and crisp at the edges, total time will be about 35 to 45 minutes depending on oven and wedge size. If you have convection oven check earlier.
Remove from oven, sprinkle with 2 tablespoons chopped fresh parsley if you like, squeeze lemon wedges over top for brightness and serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.