Crispy Garlic Parmesan Potato Wedges

80 min · 4 servings · easy · American

Ingredients

Wedges

• 4 large russet potatoes, scrubbed
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 2 tbsp cornstarch, helps crispiness
• 1/2 cup grated Parmesan cheese, plus extra for finishing

Finishing

• 2 tbsp fresh parsley, chopped
• flaky salt, a pinch (optional)
• ranch, garlic aioli, spicy mayo or ketchup, for dipping (optional)

Method

1. Prep the potatoes
2. Scrub the 4 large potatoes well and cut each into 8 wedges.
3. Soak the wedges in cold water for 20–30 minutes to remove excess starch, then drain and dry thoroughly.
4. Season
5. In a large bowl, toss the wedges with 3 tbsp olive oil, 4 cloves minced garlic, 1 tsp salt, 1 tsp pepper, 1 tsp paprika, 1 tsp Italian seasoning, 1/2 tsp garlic powder and 2 tbsp cornstarch until evenly coated.
6. Add the 1/2 cup Parmesan last and toss lightly.
7. Cook
8. Oven: preheat to 425°F (220°C), arrange wedges skin-side down on a parchment-lined tray and bake 35–45 minutes, flipping halfway, until golden and fork-tender; broil 2–3 minutes at the end for extra crispiness.
9. Air fryer alternative: cook in a single layer at 400°F (205°C) for 18–22 minutes, shaking the basket halfway, until crisp and golden.
10. Finish
11. Sprinkle with extra Parmesan, 2 tbsp chopped parsley and a little flaky salt, and serve hot with dipping sauce.

Tips

• Dry the soaked wedges thoroughly; leftover water prevents them from crisping.
• Add the Parmesan last so it clings without clumping.
• Don't crowd the tray or air fryer basket, or the wedges will steam instead of crisp; cook in batches if needed.
• Ketchup works fine as a dip alongside ranch, garlic aioli or spicy mayo.
• The parsley amount wasn't specified; about 2 tbsp chopped is assumed.