Go Back
- 4 large russet potatoes, scrubbed and cut into wedges - ¼ cup olive oil - 4 cloves garlic, minced - 1 cup grated Parmesan cheese - 1 tablespoon dried Italian herbs (oregano, thyme, basil) - 1 teaspoon paprika - Salt and black pepper to taste - Fresh parsley, chopped (for garnish) Russet potatoes stand out for this recipe. They have a high starch content, which makes them fluffy inside and crispy outside. Their shape is perfect for cutting into wedges. You can also use Yukon Gold potatoes if you prefer a creamier texture. Olive oil adds healthy fats and flavor. It helps the wedges crisp up nicely in the oven. If you need a substitute, canola oil or avocado oil works well too. Parmesan cheese brings a salty, nutty taste. It melts beautifully on the hot wedges. If you want a dairy-free option, try nutritional yeast for a cheesy flavor without the dairy. Using fresh garlic gives a strong, savory taste. You can swap it with garlic powder if that’s what you have. The dried Italian herbs add layers of flavor. Feel free to experiment with your favorite herbs or spices. Just keep in mind that fresh herbs will taste different, so adjust the amount accordingly. This recipe is easy to customize, making it fun to mix and match flavors. You can stick to the Full Recipe for the best results, but don’t hesitate to get creative! First, set your oven to 425°F (220°C). This temperature is key for crispy potato wedges. Next, grab a large baking sheet. Line it with parchment paper. This will help with easy cleanup later. Make sure it's big enough for all the wedges. You want them to have space to cook evenly. In a large bowl, pour in ¼ cup of olive oil. Add 4 minced garlic cloves to the oil. Then, sprinkle in 1 tablespoon of dried Italian herbs, like oregano, thyme, and basil. Add 1 teaspoon of paprika for a little kick. Season with salt and black pepper to taste. Now, mix all these ingredients well. The goal is to create a tasty garlic herb mixture. Once mixed, add the potato wedges to the bowl. Toss them gently until each wedge is coated with the mixture. This step is important. A good coating means more flavor. Now it’s time to bake! Spread the coated potato wedges on the lined baking sheet. Make sure they are in a single layer. If they touch, they won’t get crispy. Bake them in the oven for 25-30 minutes. Halfway through, flip the wedges for even cooking. You want them golden brown and crispy. When they are done, take them out and sprinkle 1 cup of grated Parmesan cheese on top. This cheese will melt slightly, creating a delicious layer. For extra goodness, return them to the oven for another 5 minutes. You want the cheese to be bubbly and golden. Once done, your crispy garlic Parmesan potato wedges are ready to serve! To get the best crispiness, soak your potato wedges. Place them in cold water for 30 minutes. This removes excess starch. After soaking, dry them well with a towel. You can also use a convection oven. The hot air helps brown the wedges evenly. Want to boost the flavor? Try adding garlic powder. It gives a stronger garlic taste. You can also sprinkle some red pepper flakes for heat. Other great options include smoked paprika or onion powder. Mix and match to find your favorite! These potato wedges shine with dipping sauces. Try ranch or garlic aioli for a creamy touch. Ketchup is a classic choice, too. You can also serve them alongside a fresh salad. This adds color and crunch to your meal. Enjoy these tasty wedges as a snack or side dish. For the full recipe, check the earlier section! {{image_2}} You can make these wedges gluten-free by using gluten-free breadcrumbs. For a dairy-free version, skip the Parmesan or use a dairy-free cheese. These simple swaps keep your wedges tasty and fun for everyone. Want to change things up? Try adding different spices like chili powder or cumin. You can also swap Parmesan for cheddar for a richer flavor. For a zesty kick, mix in some lime zest or fresh herbs like rosemary. If you’re short on time, use an air fryer. It cooks the wedges faster and keeps them crispy. For a deep-fried version, heat oil to 350°F (175°C) and fry until golden. Both methods give you delicious results in less time. For the full recipe, check the section above! To keep your Crispy Garlic Parmesan Potato Wedges fresh, first let them cool. Place them in an airtight container. You can refrigerate them for up to three days. If you want to store them longer, freeze them. Spread the wedges on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. To enjoy crispy wedges again, use the oven or an air fryer. Preheat the oven to 400°F (200°C). Spread the wedges on a baking sheet in a single layer. Heat for about 10-15 minutes. This method helps them stay crispy. If using an air fryer, heat at 350°F (175°C) for 5-7 minutes. In the fridge, your potato wedges last about three days. In the freezer, they can stay good for up to three months. After that, the quality may drop. For the best taste, eat them sooner rather than later. Enjoy your snack by following the Full Recipe! Yes, you can prepare the potato wedges in advance. Cut the potatoes and soak them in water. This keeps them fresh and helps remove some starch. You can store them in the fridge for up to 24 hours before baking. Just dry them well before you season and cook. If you want to skip Parmesan cheese, try using nutritional yeast. It adds a cheesy flavor without dairy. You can also use pecorino cheese for a similar taste. Just remember that any substitute may change the flavor. To add some heat, sprinkle cayenne pepper or red pepper flakes into the seasoning mix. You can adjust the amount based on your taste. For an extra kick, add some hot sauce to the olive oil before mixing. Yes, these potato wedges can be made vegan-friendly! Simply omit the Parmesan cheese or use a vegan cheese alternative. The rest of the ingredients are plant-based and safe for a vegan diet. Cut the potatoes into uniform wedges, about 1 inch thick. This size helps them cook evenly. Use a sharp knife for clean cuts. Make sure each piece is similar in size for the best results. You learned how to make tasty potato wedges. I shared key ingredients and useful tips. You now know how to achieve the perfect crispiness and flavor. Plus, I covered variations for different diets and methods. In the end, these wedges are easy to customize. Experiment with spices and cooking styles for your ideal dish. Enjoy them fresh or as leftovers, and share with friends! Your cooking journey starts here. Have fun creating delicious meals!

Crispy Garlic Parmesan Potato Wedges

Satisfy your cravings with these Crispy Garlic Parmesan Potato Wedges! Perfectly seasoned and baked to crispy perfection, this easy recipe features russet potatoes, zesty garlic, and melted Parmesan cheese that will elevate your snack game. Get ready to impress your taste buds and enjoy a delicious side dish in just 40 minutes.
Print Recipe Pin Recipe

Ingredients
  

4 large russet potatoes, scrubbed and cut into wedges

¼ cup olive oil

4 cloves garlic, minced

1 cup grated Parmesan cheese

1 tablespoon dried Italian herbs (oregano, thyme, basil)

1 teaspoon paprika

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a large bowl, combine the olive oil, minced garlic, dried herbs, paprika, salt, and black pepper. Mix well.

      Add the potato wedges to the bowl and toss until they are evenly coated with the garlic herb mixture.

        Spread the potato wedges in a single layer on the prepared baking sheet. Make sure they are not overcrowded to ensure they become crispy.

          Bake in the preheated oven for 25-30 minutes, flipping the wedges halfway through, until they are golden brown and crispy.

            Remove the wedges from the oven and immediately sprinkle the grated Parmesan cheese over them, allowing the cheese to melt slightly.

              Return the wedges to the oven for an additional 5 minutes, until the cheese is bubbly and golden.

                Remove the wedges from the oven, garnish with fresh chopped parsley, and serve hot.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4