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Extra Crispy Baked Garlic Parmesan Potato Wedges

A close-up of golden, crispy seasoned potato wedges piled high on a white plate, perfect for snacking.
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You get restaurant-quality results with these addictively easy potato wedges. This method ensures a golden, crunchy exterior and a fluffy interior, packed with rich garlic and Parmesan flavor.

Ingredients

Scale
  • 4 large Russet potatoes, scrubbed clean
  • 3 tablespoons olive oil
  • 1 teaspoon baking powder (this is key for crispiness)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup grated Parmesan cheese, divided
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper. Do not overcrowd the pans; use two sheets if necessary to ensure wedges cook, not steam.
  2. Cut each potato lengthwise into 8 wedges. For best results, keep the skin on.
  3. Soak the cut potato wedges in a large bowl of cold water for at least 30 minutes. This removes excess starch, which helps them crisp up. Drain the water completely.
  4. Dry the potato wedges thoroughly using a clean kitchen towel or paper towels. Moisture prevents crisping.
  5. In a large bowl, toss the dry wedges with the olive oil until lightly coated.
  6. In a separate small bowl, mix the baking powder, kosher salt, black pepper, garlic powder, and onion powder.
  7. Sprinkle the seasoning mixture over the oiled wedges and toss well to coat evenly. The baking powder is essential for the golden, crispy exterior.
  8. Arrange the seasoned wedges in a single layer on the prepared baking sheets.
  9. Bake for 20 minutes.
  10. Remove the pans from the oven. Sprinkle half of the grated Parmesan cheese over the wedges. Gently toss the wedges on the pan.
  11. Return to the oven and bake for another 15 to 20 minutes, or until deeply golden brown and crisp.
  12. Remove from the oven. Immediately toss the hot wedges with the minced garlic and the remaining Parmesan cheese. The residual heat will melt the cheese slightly and toast the garlic.
  13. Garnish with fresh parsley before serving. Serve immediately as a perfect side dish or party snack.

Notes

  • Soaking and thoroughly drying the potatoes is the secret to achieving a fluffy inside and crispy outside. Do not skip this step.
  • For extra flavor, serve these with a side of ranch or a zesty dipping sauce.
  • If you prefer air fryer potato wedges, cook at 380°F (195°C) for 15-20 minutes, shaking halfway through, then toss with garlic and Parmesan after cooking.

Nutrition

Find it online: https://gourmetgaze.com/crispy-baked-garlic-parmesan-potato-wedges/