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Garlic Parmesan Potato Wedges Recipe

Garlic Parmesan Potato Wedges - Crispy, Savory, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 2 pounds russet or Yukon Gold potatoes, scrubbed and dried
  • 3 tablespoons olive oil (or avocado oil)
  • 4 cloves garlic, finely minced (or 1 teaspoon garlic powder in a pinch)
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh parsley (optional, for garnish)
  • 1/2 teaspoon red pepper flakes (optional, for a little heat)
  • Lemon wedges (optional, for serving)

Instructions
 

  • Preheat and prep: Heat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it. This helps prevent sticking and encourages even browning.
  • Cut the potatoes: Slice each potato in half lengthwise, then cut each half into 3–4 wedges, depending on size. Aim for similar thickness so they cook evenly.
  • Soak briefly (optional but helpful): For extra crispiness, soak the wedges in cold water for 10–15 minutes to release excess starch. Drain and pat very dry with a clean towel. Dry potatoes = crispier potatoes.
  • Make the seasoning mix: In a large bowl, whisk together the olive oil, minced garlic, Parmesan, paprika, onion powder, salt, pepper, and red pepper flakes if using.
  • Toss to coat: Add the potato wedges to the bowl and toss well, making sure every piece is evenly coated. Don’t be shy—get in there with your hands if needed.
  • Arrange on the pan: Spread the wedges cut-side down in a single layer with space between them. Overcrowding leads to steaming, not crisping.
  • Bake: Roast for 20 minutes. Flip each wedge so the other cut side faces down. Roast another 15–20 minutes, until deeply golden with crisp edges and a tender center.
  • Finish and serve: Sprinkle with a little extra Parmesan and chopped parsley. Squeeze a bit of lemon over the top if you like a bright finish. Taste and adjust salt.