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Ultimate Crispy Oven-Baked Garlic Parmesan Potato Wedges

A pile of golden brown, crispy potato wedges seasoned with grated Parmesan cheese.
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Make steakhouse-quality potato wedges at home. These oven-baked wedges achieve a perfectly crunchy exterior and a fluffy interior using a simple technique. Tossed in garlic and Parmesan, they are the best potato wedge recipe for an easy side dish.

Ingredients

Scale
  • 4 large Russet potatoes, washed
  • 1/4 cup olive oil
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced

Instructions

  1. Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper. Do not skip this step for best crispiness.
  2. Cut each potato lengthwise into 8 wedges. You should have 32 wedges total.
  3. Place the flour, salt, pepper, garlic powder, onion powder, and smoked paprika in a large bowl and whisk to combine the dry seasoning mix.
  4. In a separate medium bowl, whisk together the olive oil and minced garlic.
  5. Toss the potato wedges first in the olive oil mixture until lightly coated.
  6. Transfer the oiled wedges to the dry seasoning bowl. Toss well until every wedge is evenly coated with the flour mixture. This coating is key for a crunchy exterior.
  7. Arrange the seasoned wedges on the prepared baking sheets in a single layer. Do not let the wedges touch each other; use two sheets if necessary to avoid crowding.
  8. Bake for 20 minutes.
  9. Remove the sheets from the oven. Sprinkle the grated Parmesan cheese evenly over all the wedges. Gently toss the wedges on the pan to redistribute the cheese.
  10. Return the wedges to the oven and bake for another 15 to 20 minutes, or until they are deep golden brown and very crispy.
  11. Remove from the oven and serve immediately with your favorite dipping sauce.

Notes

  • For extra crispy potato wedges, soak the cut potatoes in cold water for 30 minutes before drying them completely. Pat them very dry with paper towels before coating.
  • If you own an air fryer, you can cook these at 380°F (195°C) for 15-20 minutes, shaking the basket halfway through. Add the Parmesan cheese during the last 5 minutes of cooking.
  • These wedges pair well with a simple ranch or a spicy boom boom sauce.

Nutrition

Find it online: https://cookingbyfelix.com/ultimate-crispy-potato-wedges-garlic-parmesan/