Baked Garlic Parmesan Potato Wedges

Picture this: crispy edges, fluffy centers, garlicky swagger, and a Parmesan crust so addictive you’ll start planning dinner around it. That’s not hype—it’s what happens when humble potatoes go full glow-up in your oven. You get restaurant-level crunch without the oil bath or the regret.

The best part? They’re weeknight-easy, party-proof, and absurdly snackable. Make a double batch if you like your friendships intact.

What Makes This Recipe So Good

• Ridiculous crunch without frying: A high-heat roast and a light cornstarch coat create a shatter-crisp exterior with a creamy middle.

  It’s the texture you want, minus the splatter disaster.

• Bold, savory flavor: Garlic, Parmesan, smoked paprika, and a hint of heat make these wedges taste like they trained under a Michelin-starred fry chef.
• Works with any occasion: Game day snack? Classy side? Midnight munchies?

  These wedges show up and show off.

• Simple ingredients, big payoff: Nothing fancy, just strategic seasoning and technique doing the heavy lifting.
• Easy cleanup: One bowl, one sheet pan, one victory lap around the kitchen.

What Goes Into This Recipe – Ingredients

• 2 pounds russet potatoes (about 3–4 medium), scrubbed
• 3 tablespoons olive oil
• 3 tablespoons finely grated Parmesan cheese (plus 2 tablespoons for finishing)
• 1 tablespoon cornstarch (for extra crisp)
• 4 cloves garlic, minced (or 1.5 teaspoons garlic powder)
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon onion powder
• 1/2–1 teaspoon kosher salt (to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons chopped fresh parsley (for garnish)
• 1 lemon (zest and wedges for serving, optional but elite)
• Dipping sauces: garlic aioli, ranch, marinara, or sriracha mayo

Cooking Instructions

1. Heat things up: Preheat your oven to 425°F (220°C). Place a large, rimmed baking sheet inside to preheat as well. Hot pan = instant sizzle = crispier wedges.
2. Cut the wedges: Halve each potato lengthwise, then cut each half into 3–4 long wedges, depending on size.

   Aim for uniform thickness so everything cooks evenly. No potato left behind.

3. Soak for crispness: Add wedges to a large bowl of cold water and soak for 15–20 minutes. This pulls off excess starch and boosts crunch.

   Drain and pat very dry with clean towels.

4. Season smart: In a big bowl, whisk olive oil, cornstarch, garlic, paprika, onion powder, salt, pepper, and red pepper flakes. Toss in the dry wedges and coat thoroughly. Sprinkle in 3 tablespoons Parmesan and toss again to lightly “bread” the exterior.
5. Pan and space: Carefully remove the hot sheet pan, line with parchment (or lightly oil), and arrange wedges cut-side down in a single layer.

   Give them space—crowding equals steaming, and steaming equals sadness.

6. Roast, then flip: Bake 18–20 minutes, flip, and roast another 12–15 minutes until deeply golden with crisp edges and tender centers.
7. Finish strong: Immediately sprinkle with the remaining Parmesan and a pinch of salt. Add lemon zest and chopped parsley. That zing?

   Chef’s kiss.

8. Serve: Plate hot with your favorite dips. If you’re fancy, drizzle a little olive oil and a squeeze of lemon. If you’re hungry, skip the drizzle and attack.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.

  Keep paper towels in the container to absorb moisture.

• Reheat: Best in a 425°F (220°C) oven for 8–10 minutes, or in an air fryer at 380°F for 5–7 minutes. Microwaving is… not ideal. You like crisp, right?
• Freezing: Freeze in a single layer on a sheet pan until solid, then transfer to a freezer bag for up to 2 months.

  Reheat from frozen in an air fryer or hot oven until sizzling.

Health Benefits

• Better than deep-fried: Baking slashes the oil load while preserving that coveted crunch. Your heart says thanks.
• Potato power: Potatoes bring potassium, vitamin C, and fiber (especially with skins on). They’re not the villain—your cooking method is.
• Protein and calcium from Parmesan: It’s not just flavor; it also adds a little protein and bone-friendly calcium.
• Smart fats: Olive oil delivers monounsaturated fats and helps absorb fat-soluble nutrients.

  Flavor with benefits—IMO the best kind.

What Not to Do

• Don’t skip drying: Wet potatoes won’t crisp. Pat them like you mean it.
• Don’t crowd the pan: Overlapping wedges steam and go limp. Use two pans if needed.
• Don’t underseason: Potatoes are flavor sponges.

  Salt and spice them confidently.

• Don’t lowball the temperature: Below 400°F, you’ll be waiting forever for mediocre. 425°F is the sweet spot.
• Don’t add all the Parmesan too early: Finishing with cheese post-bake keeps it aromatic and punchy.

Alternatives

• Air fryer method: 380°F for 15–18 minutes, shaking halfway. Work in batches for max crisp.
• Different potatoes: Yukon Golds will be creamier and slightly less crisp. Sweet potatoes work too—add 1/2 teaspoon chili powder and a pinch of cinnamon; they brown faster, so watch them.
• Herb switch-ups: Try Italian seasoning, rosemary-thyme, or a za’atar twist.

  Fresh chives or basil at the end = big flex.

• Dairy-free: Swap Parmesan with a dairy-free hard “parm” or use nutritional yeast for a cheesy vibe.
• Gluten-free and paleo-friendly: Already GF. For paleo, skip Parmesan and use nutritional yeast + extra spices.
• Spice profiles: Cajun, lemon-pepper, or garlic-chipotle. Choose your own adventure, hero.

FAQ

Can I make these ahead for a party?

Yes.

Par-cook for 15 minutes, cool, then finish baking for 10–12 minutes just before serving. They’ll taste freshly made without sprinting to the oven mid-party.

Why cornstarch—do I really need it?

Cornstarch creates a micro-thin crust that crisps like a dream. If you’re out, use potato starch or rice flour.

Skip it and you’ll still get good wedges, just a touch softer.

Is fresh garlic better than garlic powder here?

Fresh garlic gives big aroma and flavor, but it can brown fast. Mixing fresh with a little powder offers the best of both worlds. If you’re worried about burning, go all powder in the seasoning and toss fresh garlic with hot wedges at the end.

How do I prevent sticking without drowning them in oil?

Preheat the pan, line with parchment, and use just enough oil to lightly coat.

Also, don’t flip too early—let the initial crust form first.

What dips pair best?

Garlic aioli, chipotle mayo, ranch, honey-mustard, or a bright marinara are all winners. For a lighter twist, mix Greek yogurt, lemon, and dill with a pinch of salt.

Can I use pre-shredded Parmesan?

Use finely grated, not the big shreds—they don’t adhere as well. Pre-grated in a can works in a pinch, but freshly grated tastes cleaner and melts better.

How do I get them evenly golden?

Same size wedges, hot oven, and space between pieces.

Rotate the pan halfway and flip once. If one side browns faster, put that side up for the second half.

In Conclusion

Baked Garlic Parmesan Potato Wedges are the crispy, garlicky, slightly cheesy upgrade your side dish game has been begging for. They’re easy, fast, and adaptable—aka weeknight heroes and weekend party starters.

Master the soak, the hot pan, and the finish, and you’ll get oven-baked wedges that dunk on takeout fries every time. Serve hot, watch them disappear, and pretend you’re not already planning the next batch—because of course you are.