Craving restaurant-quality sides without the heavy grease of a deep fryer? These Garlic Parmesan Potato Wedges are oven-baked to golden perfection with a fluffy interior and a savory, cheesy crust. I have perfected this specific method after dozens of batches to ensure they stay incredibly crispy and never turn soggy.
Why This Recipe Beats the Rest
The secret to perfect Garlic Parmesan Potato Wedges lies in a two-step crisping process that most home cooks skip. By soaking the potatoes to remove excess starch and using a specific blend of dry seasonings before the cheese hits the pan, we create a barrier that locks in moisture while shattering on the bite. This technique guarantees that every wedge comes out seasoned, crunchy, and addictive without needing gallons of oil.
Jump to:
- Why This Recipe Beats the Rest
- What You'll Need for These Wedges
- How to Prepare This garlic parmesan potato wedges
- Top Tip
- Variations and Customizations
- Storage and Reheating Tips
- What to Pair With These garlic parmesan potato wedges
- Why I Created This Garlic Parmesan Potato Wedges
- Frequently Asked Questions
- More Recipes You'll Love
- Baked Garlic Parmesan Potato Wedges
- Related
- Pairing
What You'll Need for These Wedges
Main Ingredients
- Russet Potatoes: High starch content makes these the absolute best choice for a fluffy interior and crisp exterior.
- Olive Oil: Essential for conducting heat and helping the spices adhere to the potato surface.
- Cornstarch: The secret weapon that creates a micro-crust on the potato surface for audible crunch.
- Parmesan Cheese: Freshly grated is ideal, as it melts and crisps better than the pre-shaken tub variety.
- Garlic Powder: Using powder instead of fresh garlic prevents bitter, burnt bits during the high-heat roasting.
- Italian Seasoning: Adds a herby depth that cuts through the richness of the cheese and potato.
- Paprika: Provides a subtle smokiness and that signature appetizing golden-red hue.
Optional Ingredients
- Fresh Parsley: Adds a pop of color and freshness to the finished dish.
- Cayenne Pepper: A pinch adds a background heat that wakes up the palate.
Find Exact Measurements in the Recipe Card Below
How to Prepare This garlic parmesan potato wedges
Prepare the Potatoes
Scrub the potatoes thoroughly and cut them into even wedges, keeping the skin on for texture. Place the wedges in a large bowl of cold water and let them soak for at least 30 minutes. This draws out the exterior starch, which is the primary cause of soggy oven fries.
Dry and Coat
Drain the water and pat the potatoes completely dry with a clean kitchen towel or paper towels. Moisture is the enemy of crispiness, so ensure they are matte and dry to the touch. Toss the dry wedges in a large bowl with cornstarch until they have a light, ghostly coating.
Season the Wedges
Drizzle the olive oil over the potatoes and toss to coat evenly. Sprinkle the garlic powder, onion powder, paprika, salt, and pepper over the wedges, tossing again to ensure every surface is seasoned. Arranging them on the parchment paper now ensures the spices bake into the crust.
Bake to Perfection
Arrange the wedges in a single layer on a parchment-lined baking sheet, ensuring no two potatoes are touching. Bake at 400°F (200°C) for 30 minutes, flipping them halfway through. Look for the edges to start turning a deep golden brown and the surface to blister slightly.
Add the Cheese
Remove the pan from the oven and immediately sprinkle the grated parmesan cheese over the hot Garlic Parmesan Potato Wedges. Return to the oven for another 3-5 minutes. The cheese should melt and toast into a lacey, golden crust on top of the potatoes.
Garnish and Serve
Remove from the oven and toss with fresh chopped parsley while they are still hot. Serve immediately while the crust is at its crispest, ideally alongside a cool dipping sauce or your favorite main course.
Top Tip
- Don't skip the soak – soaking removes starch, and without this step, your Garlic Parmesan Potato Wedges will be limp rather than crispy.
- Dry them thoroughly – if the potatoes are wet when they hit the oil, they will steam instead of roast.
- Space is crucial – overcrowding the pan traps steam, so use two baking sheets if necessary to keep air circulating.
- Use parchment paper – this prevents sticking and helps the cheese crisp up rather than burning onto the metal pan.
- Grate your own cheese – pre-shredded cheese contains anti-caking agents that prevent it from melting into that perfect savory crust.
- Serve immediately – like all roasted potato side dishes, these lose their supreme crunch the longer they sit at room temperature.
Variations and Customizations
Spicy Cajun Style
Swap the Italian seasoning for a Cajun spice blend and add a pinch of cayenne. This variation gives the Garlic Parmesan Potato Wedges a Southern kick that pairs perfectly with grilled shrimp or chicken.
Truffle Parmesan
Drizzle a teaspoon of white truffle oil over the finished potatoes just before serving. The earthy aroma elevates this humble side dish into something fit for a dinner party.
Loaded Potato Wedges
Top the baked wedges with crispy bacon bits, melted cheddar, and green onions. This turns the side dish into a heavy appetizer that mimics the flavor of a loaded baked potato.
Storage and Reheating Tips
Refrigerator
Store leftover Garlic Parmesan Potato Wedges in an airtight container for up to 3 days. They will lose their crispiness in the fridge, so do not expect the same texture cold.
Reheating
To revive the crunch, reheat the wedges in an air fryer at 350°F for 3-5 minutes or in a standard oven at 400°F for 10 minutes. Microwaving is not recommended as it will make the texture rubbery and unappealing.
Freezer
Freezing cooked wedges is possible but not ideal for texture. Flash freeze them in a single layer before transferring to a bag. Reheat directly from frozen to minimize sogginess.
What to Pair With These garlic parmesan potato wedges
Creamy Dipping Sauces
Serve these wedges with a side of cool ranch dressing or a garlic aioli. The creamy base balances the salty, savory crunch of the parmesan crust perfectly.
Grilled Proteins
These robust potatoes stand up well next to a juicy steak or grilled burger. The hardy texture complements red meat and makes for a satisfying, hearty meal.
Fresh Salads
Balance the richness of the carbohydrates with a sharp, vinegar-based green salad. The acid in a vinaigrette cuts through the cheese and oil for a well-rounded dinner plate.
Why I Created This Garlic Parmesan Potato Wedges
I spent years trying to replicate the Garlic Parmesan Potato Wedges from my favorite local pub, but my home attempts always resulted in soft, greasy disappointments. I initially tried frying them, but the mess was unbearable, and the cleanup took longer than the eating. I realized the oven could produce a superior result, but only if I treated the potato correctly before cooking.
After making this garlic parmesan potato wedges over fifteen times, I discovered that the combination of cornstarch and the "bake then cheese" method was the game changer. Putting the parmesan on too early resulted in burnt cheese, while putting it on cold potatoes didn't adhere. This method hits the sweet spot, creating a dish that my family requests almost every single week.
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Frequently Asked Questions
Can I make these garlic parmesan potato wedges in an air fryer?
Yes, these cook beautifully in an air fryer. Cook at 400°F for 15-20 minutes, shaking the basket halfway through to ensure even browning.
Why are my wedges soggy?
Sogginess usually happens because the potatoes weren't dried enough after soaking or the pan was overcrowded. Ensure the potatoes are bone-dry and have plenty of breathing room on the tray.
Can I use sweet potatoes instead?
You can, but sweet potatoes have a higher sugar content and soften faster. You may need to reduce the cooking time slightly and watch for burning.
Do I have to peel the potatoes?
No, leaving the skin on adds texture and keeps the wedge intact. Just make sure to scrub them very well before cutting.
More Recipes You'll Love
If you enjoyed these Garlic Parmesan Potato Wedges, you need to try some of my other favorite comfort foods. For a quick weeknight dinner, my Korean Ground Beef Bowl is a flavor bomb that comes together in minutes. If you want something sweet for the morning, the Slow Cooker French Toast Casserole is a crowd-pleaser. And for seafood lovers, the Honey Garlic Shrimp Recipe is sticky, sweet, and absolutely delicious.
Baked Garlic Parmesan Potato Wedges
Ingredients
Equipment
Method
- Cut the scrubbed potatoes into even wedges and place them in a large bowl of cold water.
- Soak for 30 minutes, then drain and pat thoroughly dry with paper towels.
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss the dry wedges with cornstarch until lightly coated.
- Drizzle with olive oil and add garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper; toss to coat.
- Arrange in a single layer on the baking sheet, ensuring they do not touch.
- Bake for 30 minutes, flipping the wedges halfway through cooking.
- Sprinkle the parmesan cheese over the wedges and bake for an additional 3-5 minutes until the cheese is melted and golden.
- Remove from oven, garnish with fresh parsley, and serve immediately.
Nutrition
Notes
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Pairing
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