Crispy Baked Garlic Parmesan Potato Wedges
Follow this method to bake potato wedges until they are perfectly crispy on the outside and tender inside, seasoned with garlic and Parmesan cheese.
- Prep Time: 35 min (includes soaking)
- Cook Time: 45 min
- Total Time: 80 min
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large Russet potatoes, scrubbed
- 2 tablespoons olive oil
- 1 teaspoon baking powder (this is key for crispiness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 cup freshly grated Parmesan cheese
- 2 cloves fresh garlic, minced
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two large baking sheets with parchment paper. Do not overcrowd the pans.
- Cut the potatoes into uniform wedges, leaving the skin on.
- Place the potato wedges in a large bowl. Cover them completely with cold water and let them soak for at least 30 minutes. This removes excess starch.
- Drain the potatoes completely. Dry them thoroughly using clean kitchen towels or paper towels. Moisture prevents crisping.
- In the bowl, toss the dry wedges with olive oil, baking powder, salt, pepper, and garlic powder. Mix until every wedge is lightly coated.
- Spread the seasoned wedges in a single layer on the prepared baking sheets. Do not let them touch.
- Bake for 20 minutes.
- Remove the pans from the oven. Toss the wedges gently. Sprinkle half of the grated Parmesan cheese over the potatoes.
- Return to the oven and bake for another 10 minutes.
- Remove the pans again. Toss the wedges and sprinkle the remaining Parmesan cheese and the minced fresh garlic over them.
- Bake for a final 5 to 10 minutes, watching closely to prevent the cheese from burning. The wedges should be golden brown and crisp.
- Serve immediately.
Notes
- Soaking the potatoes in cold water for 30 minutes removes surface starch, which helps them crisp up better during baking.
- Using baking powder instead of just salt and pepper helps create a drier, crispier exterior crust.
- For the best flavor and texture, use freshly grated Parmesan cheese. Pre-grated cheese often contains anti-caking agents that inhibit melting and browning.
- To prevent burning the cheese, add it during the last 15 minutes of baking, not at the beginning.
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 5
- Protein: 8
- Cholesterol: 12