Irresistible Baked Garlic Parmesan Potato Wedges – Crispy Comfort Without the Fryer
There’s something about potato wedges that feels like pure comfort — the kind you’d order with a burger, steal off someone else’s plate, and keep eating even when you said you were “just having a few.”
These Irresistible Baked Garlic Parmesan Potato Wedges give you that same golden, crispy-edge satisfaction without deep frying. They bake up tender inside with a crackly outside, tossed in garlic, herbs, and a salty parmesan finish that makes them impossible to leave alone.
They’re simple, reliable, and the kind of side dish that quietly becomes the main event.
Irresistible Baked Garlic Parmesan Potato Wedges
Ingredients
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4 medium russet potatoes (or Yukon Gold)
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3 tbsp olive oil
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3 cloves garlic, minced (or 1 tsp garlic powder)
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½ cup grated parmesan (freshly grated is best)
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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1 tsp Italian seasoning (or oregano)
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Optional: chopped parsley for serving
For dipping (optional):
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ranch, garlic aioli, ketchup, or spicy mayo
Instructions
1) Preheat
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper (or lightly grease).
2) Cut the Potatoes
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Wash and scrub potatoes (peel optional).
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Cut each potato into wedges (about 8 wedges per potato).
3) Soak (Best for Crispiness)
Soak wedges in cold water 20–30 minutes to remove excess starch.
Drain and pat very dry.
4) Season
In a large bowl toss wedges with:
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olive oil
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garlic
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salt, pepper
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paprika
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Italian seasoning
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half the parmesan (save the rest for later)
5) Bake
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Arrange wedges in a single layer (skin-side down if possible).
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Bake 20 minutes, flip, then bake 15–20 minutes more until golden and crisp.
6) Finish
Sprinkle with remaining parmesan while hot.
Add parsley if desired and serve immediately.
Why These Wedges Are So Good
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High heat makes them crisp without frying
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Soaking removes starch for better browning
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Parmesan creates a salty crust
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Garlic + herbs gives restaurant flavor at home
Tips for Extra Crispy Potato Wedges
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Dry wedges very well after soaking
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Don’t overcrowd the pan (use two sheets if needed)
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Use parchment for easy release
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Add parmesan at the end too (prevents burning)
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Want them even crispier? Broil 1–2 minutes (watch closely)
Serving Suggestions
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With burgers, sandwiches, or grilled chicken
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As a snack with dips
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With salads for a full meal
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Alongside breakfast eggs (yes, really)
FAQ – Irresistible Baked Garlic Parmesan Potato Wedges
Do I have to soak the potatoes?
No, but it helps a lot with crispiness. If skipping, dry them well and bake a bit longer.
What potatoes work best?
Russets are crispier. Yukon Golds are creamier inside.
Can I use pre-grated parmesan?
You can, but freshly grated melts and crisps better and tastes richer.
How do I store leftovers?
Refrigerate up to 4 days. Reheat in the oven or air fryer to restore crispness.
