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Crispy Garlic Parmesan Potato Wedges garnished with parsley

Garlic Parmesan Potato Wedges

These Garlic Parmesan Potato Wedges are crispy on the outside and fluffy on the inside, making them a perfect side dish for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Potato Wedges
  • 4 large potatoes (russets or Yukon Gold) Russets crisp the most; Yukon Gold stay creamier.
Seasoning
  • 4 tablespoons olive oil Avocado oil can be used for a higher smoke point.
  • 4 cloves garlic, minced Fresh garlic gives the best flavor; garlic powder can be used in a pinch.
  • 1/2 cup grated Parmesan cheese Freshly grated melts and browns more evenly than pre-grated.
  • 1 teaspoon paprika Smoked paprika adds deeper flavor.
  • 1 teaspoon salt Reduce if using a salty cheese.
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (optional) Brightens the finished dish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and position a rack in the center.
  2. Wash potatoes well and cut each into 8 equal wedges.
  3. In a large bowl, combine olive oil, minced garlic, paprika, salt, and black pepper. Add the potato wedges and toss until coated.
  4. Arrange the wedges in a single layer on a baking sheet to prevent steaming.
Baking
  1. Bake for 25–30 minutes, flipping halfway through, until edges are golden and crisp, and centers are tender.
  2. Remove from oven and sprinkle grated Parmesan over the wedges.
  3. Return to the oven for an additional 5 minutes, or until the cheese melts and bubbles.
  4. Finish with chopped parsley and serve hot.

Notes

Best served with dips like garlic aioli or ketchup. Wedges can also be topped with chili, pulled pork, or melted cheese for a loaded version. Store leftovers in an airtight container for 3-4 days. Reheat for optimal crispiness.