Crispy Garlic Parmesan Potato Wedges You’ll Crave Every Time

What’s the deal with these wedges?

Okay, so I used to be one of those people who thought all potato wedges were basically the same. Boy, was I wrong! These aren’t your typical soggy restaurant wedges that taste like cardboard. These bad boys are crispy on the outside, fluffy on the inside, and loaded with so much garlic and parmesan flavor that you’ll literally dream about them. I’m not even kidding – my neighbor Dave asked for the recipe after he “accidentally” ate half the batch at my last BBQ. Now he makes them every weekend and his kids think he’s some kind of potato wizard.

Why You’ll Be Obsessed

Trust me, once you make these, regular fries will seem boring:

• They’re ridiculously crispy without being greasy (the secret is in the technique, which I’ll spill below).
• The garlic-parmesan coating is pure addiction – it’s like someone took the best parts of garlic bread and sprinkled it on potatoes.
• They’re way easier than you think, and most of the work happens while you’re doing other stuff.
• Perfect for literally everything – game day, dinner sides, late-night snacking, impressing your in-laws.
• You probably have most of the ingredients already sitting in your kitchen.
• They reheat amazingly well, so you can meal prep them (if they last that long).
• Kids and adults both go crazy for them – it’s like magic.

What You’ll Need

The Potatoes:

• 4-5 large russet potatoes (about 2.5-3 lbs – russets are KEY here, don’t use red potatoes unless you want disappointment)
• 3 tablespoons olive oil (or vegetable oil, whatever you’ve got)
• 1 teaspoon coarse salt (kosher or sea salt work great)

The Magic Coating:

• 1/2 cup grated Parmesan cheese (the real stuff, not that powdered nonsense in the green can)
• 4 cloves garlic, minced super fine (or 2 teaspoons garlic powder if fresh isn’t happening)
• 2 tablespoons fresh parsley, chopped (dried works too, use about 1 tablespoon)
• 1 teaspoon garlic powder (yes, even if you used fresh garlic – double garlic is the point!)
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (gives them that gorgeous color and subtle smokiness)
• 1/2 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 2 tablespoons melted butter (because butter makes everything better)

Optional But Amazing Additions:

• 1/4 teaspoon red pepper flakes (if you like a tiny kick)
• 1 teaspoon Italian seasoning (makes them taste extra fancy)
• Extra Parmesan for sprinkling at the end

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Let’s Make Magic Happen

Prep Work (15 minutes):

1. Preheat your oven to 425°F. This high heat is crucial for that crispy exterior we’re after.
2. Wash your potatoes but don’t peel them! The skin is what gives you that perfect texture contrast. Cut each potato in half lengthwise, then cut each half into 3-4 wedges depending on the size. You want them roughly the same thickness so they cook evenly.
3. Here’s the game-changer: Soak those wedges in cold water for at least 10 minutes. This pulls out excess starch and is the secret to getting them crispy instead of mushy. If you have time, soak them for up to 30 minutes.

The First Bake (25 minutes):

4. Drain the potatoes and pat them completely dry with paper towels. I mean REALLY dry – any water left on them will steam instead of crisp.
5. Toss the wedges with olive oil and that first teaspoon of salt in a large bowl. Make sure every single wedge is coated.
6. Arrange them on a large baking sheet in a single layer, cut side down. Don’t overcrowd them or they’ll steam each other. Use two pans if you need to.
7. Bake for 25 minutes. Don’t flip them yet! This first bake is about getting that bottom side perfectly golden.

The Flavor Bomb (5 minutes prep):

8. While they’re baking, mix all your coating ingredients in a bowl. Mince that garlic as fine as you can – nobody wants to bite into a huge chunk of raw garlic later.
9. Melt your butter and have it ready to go.

The Flip and Finish (20-25 more minutes):

10. After 25 minutes, flip each wedge over. They should be golden brown on the bottom. If not, give them another 5 minutes.
11. Brush each wedge with the melted butter (this helps the coating stick and adds richness).
12. Sprinkle your garlic-parmesan mixture all over the wedges. Don’t be shy – this is where the flavor lives!
13. Back in the oven for another 20-25 minutes until they’re golden brown and crispy all over.

The Final Touch:

14. As soon as they come out, hit them with a little extra Parmesan and fresh parsley if you’ve got it. The residual heat will melt the cheese slightly and make everything smell incredible.
15. Serve immediately while they’re at peak crispiness!

What to Serve These With

These wedges are basically the ultimate side dish:

• Classic Comfort: Perfect with burgers, grilled chicken, or steak. They’re like fancy restaurant sides but way better.
• Game Day MVP: Serve with ranch, blue cheese, or garlic aioli for dipping. Watch them disappear faster than you can make them.
• Dinner Party Hero: These elevate any casual dinner to something special. Great with roasted meats or even just a simple salad.
• Breakfast Twist: Top with a fried egg and some crispy bacon for the ultimate breakfast potato situation.
• Loaded Style: Add some shredded cheddar, bacon bits, and green onions in the last 5 minutes of cooking for loaded potato wedge nirvana.

Switch It Up

Once you master the basic recipe, try these variations:

• Herb Garden: Add fresh rosemary, thyme, and oregano to the coating. Like little herb gardens you can eat.
• Spicy Kick: Mix in some cayenne pepper, chili powder, and extra red pepper flakes. Perfect for heat lovers.
• Ranch Style: Add a packet of ranch seasoning mix to the coating. Kids especially go nuts for this version.
• Truffle Fancy: Replace regular Parmesan with truffle Parmesan and add a drizzle of truffle oil at the end. Bougie but worth it.
• Mediterranean: Use oregano, lemon zest, and feta cheese instead of Parmesan. Finish with a squeeze of lemon juice.
• BBQ Style: Add smoked paprika, brown sugar, and your favorite BBQ rub to the coating.

Storage and Reheating Tips

If by some miracle you have leftovers:

• Store them in the fridge for up to 3 days in an airtight container.
• To reheat: Pop them back in a 400°F oven for 8-10 minutes. DO NOT microwave them unless you want sad, soggy potatoes.
• They actually freeze pretty well too. Freeze them after the first bake but before adding the coating. Then just thaw, add the coating, and finish baking.
• Pro tip: Make a double batch and freeze half. Future you will thank past you when you’re craving these at 9 PM on a Tuesday.

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Questions Everyone Asks

Q: Can I use different types of potatoes?
A: Russets are really the best for this because they get fluffy inside and crispy outside. Red potatoes stay too waxy, and Yukon golds are okay but not as crispy. Trust me, stick with russets.

Q: Why are my wedges not getting crispy?
A: Three things: 1) You didn’t dry them well enough after soaking, 2) Your oven isn’t hot enough, or 3) You overcrowded the pan. Also, make sure you’re not using too much oil – just enough to coat.

Q: Can I prep these ahead for a party?
A: You can do the first bake up to 4 hours ahead, then add the coating and finish baking when your guests arrive. They’re actually better when they have time to cool slightly after the first bake.

Q: My garlic is burning. What am I doing wrong?
A: Either your oven’s running hot, or you added the garlic coating too early. The coating should only go on for the final 20-25 minutes. If your oven runs hot, cover them with foil if the coating starts getting too dark.

Q: Can I make these in an air fryer?
A: Absolutely! Cook at 380°F for about 12 minutes, flip, add the coating, then another 8-10 minutes. Keep an eye on them since air fryers can vary a lot.

Q: What’s the best dipping sauce for these?
A: Honestly, they’re perfect on their own, but garlic aioli, ranch, or even just ketchup work great. For something fancy, try mixing mayo with a little Dijon mustard and lemon juice.

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