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A heaping bowl of golden brown Crispy Garlic Parmesan Potato Wedges, with a visibly crunchy texture achieved by soaking before baking.

Crispy Garlic Parmesan Potato Wedges

Rebecca Blumer
Achieve restaurant-style potato wedges at home with this easy recipe. A cold water soak and a cheesy, garlicky seasoning blend guarantee a shatteringly crisp crust and a fluffy, tender interior, perfect as a side dish or appetizer.
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Prep Time 5 minutes
Cook Time 30 minutes
Soaking & Resting Time 40 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4 Servings
Calories 200 kcal

Equipment

  • large bowl
  • Baking Sheet
  • Parchment Paper

Ingredients
 

  • 2 russet potatoes, cut into wedges
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup grated Parmesan cheese
  • Parsley for garnish

Instructions
 

Prep the Potatoes

  • Place the cut potato wedges in a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes to draw out excess starch, which helps them get crispier.
  • Drain the wedges thoroughly, then pat them completely dry with paper towels or a clean kitchen towel. This step is crucial, as any moisture will create steam and prevent a crispy exterior.

Season the Wedges

  • Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  • Place the dried wedges in a large bowl and drizzle with olive oil. Toss well until every piece is lightly and evenly coated.
  • In a small bowl, stir together the garlic powder, Italian seasoning, paprika, salt, pepper, and grated Parmesan cheese. Sprinkle this mixture over the oiled potatoes and toss until the wedges are well coated.

Bake Until Golden and Crisp

  • Arrange the seasoned wedges on the prepared baking sheet in a single, even layer. Do not overcrowd the pan; use two pans if necessary to ensure the potatoes roast instead of steam.
  • Bake for 25 to 30 minutes, shaking the pan halfway through the cooking time. The wedges are done when they are golden brown, crisp on the outside, and tender when pierced with a fork.

Finish and Serve

  • Let the wedges rest on the hot baking sheet for 10 minutes after removing them from the oven. This helps the crust set and become even crispier.
  • Garnish with fresh chopped parsley, if desired, and serve immediately with your favorite dipping sauce.

Notes

Pro Tip: For the crispiest wedges, ensure they are patted completely dry after soaking. Any remaining moisture will create steam in the oven and prevent them from browning properly.
Baking Tip: Arrange the wedges in a single layer on the baking sheet with space between them. Overcrowding the pan will cause the potatoes to steam instead of roast, resulting in a softer texture.
Ingredient Tip: For the best flavor and melting, use freshly grated Parmesan from a block. Pre-shredded cheese often contains anti-caking agents that can prevent it from crisping up as nicely.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 200kcalCarbohydrates: 20gProtein: 5gFat: 12gSaturated Fat: 3gCholesterol: 5mgSodium: 650mgPotassium: 450mgFiber: 2gSugar: 1gVitamin A: 100IUVitamin C: 10mgCalcium: 100mgIron: 1mg
Keyword Potato Wedges, Roasted Potatoes
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