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Crispy Garlic Parmesan Potato Wedges

Thick-cut potato wedges roasted to golden perfection with a savory garlic and parmesan cheese crust, finished with fresh herbs. The ultimate crispy side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American, Italian-American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 large Russet potatoes scrubbed and cut into wedges
  • 4 tbsp olive oil
Seasoning Blend
  • 0.5 cup Parmesan cheese grated, divided
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 0.5 tsp salt or to taste
  • 0.5 tsp black pepper
Garnish
  • 2 tbsp fresh parsley finely chopped
  • 1 pinch flaky sea salt

Equipment

  • Large baking sheet
  • Large mixing bowl
  • Knife
  • Parchment paper

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Wash potatoes and cut into wedges. Soak in cold water for 20-30 minutes to remove starch, then pat completely dry.
  3. In a small bowl, mix olive oil, garlic powder, onion powder, paprika, dried oregano, salt, pepper, and half the parmesan cheese.
  4. Toss the dry potato wedges in the oil mixture until evenly coated.
  5. Arrange wedges in a single layer on the baking sheet, skin side down or on a cut side. Do not overcrowd.
  6. Bake for 30-35 minutes, flipping halfway through, until golden and tender.
  7. Sprinkle remaining parmesan cheese over hot wedges and bake for another 2-3 minutes until melted.
  8. Remove from oven, garnish with fresh parsley and sea salt. Serve hot.

Notes

Soaking the potatoes is the secret to getting them crispy. Don't skip it!