Crispy Garlic Parmesan Potato Wedges Recipe

So yesterday I made some Garlic Parmesan Potato Wedges, and I have to say that they came out really nice because they were very crispy and cooked just right.

The reason they turned out so well was because the ingredients that I used were very simple, and when I placed them in the oven, they became golden and crunchy without me having to put in any extra effort.

And actually, if you ever feel like preparing something quickly, whether it is for a small snack, an appetizer, or even for a party where you want something tasty, then this recipe is something that you should definitely try.

Also, when you serve these potato wedges with ketchup, ranch, or really with any kind of dip, they taste even better and make the whole thing more enjoyable.

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Why You’ll Love This Recipe

Easy to make: The steps are straightforward, and you can prepare everything without much effort, which makes it simple even if you are busy.
Crispy texture: The wedges turn out golden and crunchy on the outside while staying soft on the inside, which makes them enjoyable to eat.
Basic ingredients: The recipe uses common items like potatoes, olive oil, garlic, paprika, and parmesan, so you do not need anything special to make it.
Versatile serving: These wedges can be served as a snack, an appetizer, or a side dish, which means they fit into many different meals.
Family‑friendly: The flavor is mild but tasty, so both kids and adults usually like them, which makes them a good option for everyone.
Customizable: You can adjust the seasoning or add variations like herbs, cheese, or spice, which gives you flexibility to match your taste.

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Ingredients Needed:

4 medium russet potatoes (1.5–2 lbs) – These potatoes are good for wedges because they turn out crispy, with a texture that stays soft inside and crunchy outside.
1/4 cup extra virgin olive oil – The oil coats the wedges evenly so they bake with a nice golden color, and it also helps the seasoning stick to the potatoes for better flavor.
1/2 tsp fine sea salt – The salt works as the basic seasoning that balances the overall flavor, and fine salt spreads evenly so it coats the wedges properly.
1/2 tsp paprika – The paprika adds a little color and a mild smoky sweetness, which also makes the wedges look more appealing.
1/4 tsp black pepper – The black pepper adds a light heat, and it combines well with garlic and parmesan for a balanced flavor.
1/4 tsp garlic powder – The garlic powder works better than fresh garlic at high heat because it does not burn, and it gives the wedges a warm garlic aroma.
2 tbsp parsley, finely chopped – The fresh parsley is used as a garnish that makes the wedges look fresh and vibrant, and it adds a nice finishing touch with the parmesan.
1/4 cup parmesan cheese, grated – The parmesan melts on the hot wedges and creates a crispy, salty layer, which is the main highlight flavor of the recipe.

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Step-By-Step Instructions:

Step 1: Cut and Soak the Potatoes

First, you need to wash about four medium russet potatoes properly so that they are clean. Then you should cut each potato lengthwise into halves, and after that you can slice each half into four to five wedges.

The wedges should be around half an inch thick so that they cook evenly. After cutting, you should take a bowl and fill it with cold water, and then add one to two cups of ice into it.

Now place the potato wedges in this bowl and let them soak for about thirty minutes. This step is important because it helps remove extra starch, and that is what makes the wedges turn out very crispy in the end.

Step 2: Dry and Season the Potatoes

Once the soaking time is over, you should take the wedges out and dry them completely using either paper towels or a clean kitchen towel.

After drying, put the wedges into a large mixing bowl and sprinkle salt, pepper, paprika, and garlic powder over them. Mix everything well so that the spices cover the wedges properly.

Then drizzle olive oil on top and toss the wedges again so that both the oil and the seasoning coat them evenly. It is important to make sure that the coating is uniform because that helps the wedges bake nicely.

Step 3: Arrange and Bake the Potatoes

Now you should preheat your oven to 450°F (230°C) while you prepare the baking sheet. Line the sheet with parchment paper or foil so that the wedges do not stick.

Spread the seasoned wedges in a single layer on the sheet, making sure they do not overlap. Try to place them cut‑side down because that helps them become even more crispy.

Bake the wedges for about twenty minutes, then flip them carefully, and bake for another twelve to fifteen minutes until they look golden brown and crispy.

Step 4: Add Garlic Parmesan Topping

When the wedges are done baking, take them out of the oven and immediately transfer them into a mixing bowl.

Add finely grated parmesan cheese and chopped parsley, and toss the wedges lightly so that the hot wedges melt the cheese and create a nice coating.

At this point, the wedges are ready to serve, and you can enjoy them with ketchup, ranch, or any dip that you prefer.

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Expert Tips For The Best Result:

Ice Bath: It is important to soak the potato wedges in ice‑cold water for about thirty minutes because this step helps remove the extra starch from the potatoes. When the starch is removed, the wedges turn out soft on the inside and extra crispy on the outside. If you skip this step, then the wedges may come out a little softer and not as crunchy as you would like.
Drying the Wedges: Before adding any seasoning, the potato wedges should be completely dry because even a small amount of moisture can cause problems when they are baking in the oven. You should press them properly with a paper towel or a clean kitchen towel so that they are fully dry and ready for seasoning.
Single Layer Baking: When you place the wedges on the baking sheet, you should make sure that they are arranged in a single layer and not crowded. If they overlap or sit on top of each other, steam will form, and the wedges will lose their crispiness. Giving each wedge a little space helps them bake evenly and stay crunchy.
Cut‑Side‑Down Placement: During the first twenty minutes of baking, it is better to place the wedges cut‑side‑down because this small trick helps them become evenly golden and crispy. This simple adjustment makes the final result much better.
Seasoning and Oil: You should always mix the dry seasoning first and then add the oil afterward. Doing it in this order makes sure that the spices stick evenly to the wedges, and it prevents uneven patches from forming.

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Tasty Variations to Try:

Spicy Version: If you like a little heat in your food, you can add some cayenne pepper or red chili flakes along with the paprika. You can adjust the amount depending on whether you want the wedges to be mildly spicy or more strongly spicy.
Herb Wedges: You can add dried oregano, thyme, or rosemary together with the garlic powder. This version goes very well when served with roasted chicken or pasta because the herbs give a nice flavor that matches those dishes.
Cheesy Wedges: Instead of only using parmesan cheese, you can sprinkle some mozzarella or cheddar on top and then broil the wedges for about two minutes. This makes them taste like cheesy loaded wedges, which is a fun variation.
Lemon Garlic Version: After the wedges are baked, you can add a little freshly squeezed lemon juice along with some extra garlic powder. This combination gives a tangy and garlicky flavor that feels refreshing.
Air Fryer Variation: You can follow the same recipe but cook the wedges in an air fryer instead. Place them in a single layer at 400°F (200°C) for about fifteen to twenty minutes, and shake them once in between. The cooking time may need small adjustments, but the crispiness you get from the air fryer is very good.

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Serving Suggestions:

Burger or Sandwich Side: These potato wedges go very well when served together with burgers, chicken sandwiches, or even vegetable sandwiches because they make a complete combination. If you ever want to prepare a quick dinner, you can simply make burgers and place these wedges on the side, and together they will make a full meal.
Movie Night Snack: For a movie night or when watching a web series, these wedges are one of the easiest and tastiest snacks to serve. When you add ketchup, ranch, garlic mayonnaise, or even a spicy chipotle dip on the side, everyone usually enjoys them even more.
Party Appetizer: During a game night, a birthday party, or any casual get‑together, a big plate of wedges works very well as an appetizer. If you sprinkle parmesan cheese and parsley on top before serving, they look a little more fancy and appealing.
Loaded Wedges Style: If you want something a little more indulgent, you can add melted cheese, jalapeños, spring onions, and a little sour cream on top of the wedges. This makes them feel similar to mini loaded fries, which is a fun variation.
Healthy Bowl Side: These wedges also make a good side dish when served with grilled chicken, steak, fish, or even a salad. When paired with a light dip, they help create a balanced meal that feels complete.

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Storage & Reheating:

1. Storage Instructions:

Airtight Container: Leftover potato wedges should be placed in the refrigerator inside an airtight container because this helps keep them from becoming soggy and also keeps their flavor safe. When stored this way, they usually stay fine for about three to four days.
Paper Towel Trick: It is a good idea to place a paper towel at the bottom of the container because the paper towel absorbs extra moisture. By doing this, the wedges can stay a little more crisp for a longer time.
Freezing Option: If you want to store the wedges for a longer period, you should spread them on a tray and freeze them for one to two hours first. After that, you can transfer them into a zip bag. This “freeze first, store later” method makes sure that the wedges do not stick together.
Sauce Separate: Any dipping sauce or cheese topping should not be stored together with the wedges in the refrigerator because when you reheat them later, the texture of the wedges will not stay good. Keeping the sauce separate helps maintain the right texture.

2. Reheating Instructions:

Oven Reheat: The oven is the best option when you want the wedges to become crispy again. Place them in a single layer on a baking sheet and heat them at 200°C (400°F) for about ten to twelve minutes. This way, they will become crisp from the bottom once more.
Air Fryer Reheat: If you want to make them crisp quickly, you can use an air fryer. Heat them at 180°C (350°F) for about five to seven minutes, and shake the basket once in between so that they heat evenly.
Stovetop Reheat: If you feel that using the oven takes too much time, you can reheat the wedges on the stovetop. Put a little oil in a non‑stick pan and toast the wedges on medium heat for about four to five minutes. This makes them taste almost like they are freshly made.
Microwave Avoid: It is better not to use the microwave because wedges become soft in it and they do not stay crispy. The microwave can be used only in an emergency, but otherwise it is best to avoid it.

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FAQ:

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