These crispy parmesan potato wedges are simple and easy, no doubt about it. Great for snacks or the perfect side dish with beef and mushroom burgers, a veggie burger like our black bean burgers or homemade chicken tenders.
You can avoid mushy potatoes with this handy method. What’s even better is that this effortless recipe makes crispy wedge potatoes every time. Feel free to use this same method to make sweet potato fries.
Best Potato Wedges
These crispy potato wedges bring one of my favorite pub foods home. It’s so easy to make these without the added oil and frying. The result is a healthier, homemade version with just a few simple ingredients. We also have a tex mex wedges recipe that you might enjoy!
The secret to crispy baked potatoes in the oven is by using a baking rack. This allows heat to circulate around the potatoes the whole time. A baking rack is so useful in the kitchen for a variety of dishes including bacon! Raw potato wedges are soaked in hot water before baking to help release excess potato starch, which will give you those delicious crispy edges.
POTATOES: These homemade wedges are made with large russet potatoes. Look for firm potatoes without any sprouts or bruised spots. Yukon gold potatoes will also work. Scrub the potatoes well before using as the wedges have thin skin on them when you eat them.
SPICES: A little goes a long way with flavor here. All you need is grated parmesan cheese, minced garlic, paprika, salt and pepper.
TOPPINGS: Be sure to have your favorite dipping sauce on hand. Ketchup, sour cream, salsa, barbecue sauce, and mayo are all great options!
How Do You Get Crispy Potato Wedges In The Oven?
The best way to get crispy potatoes is by first soaking the potatoes in hot water (then patting them dry). This helps to release the potato starch. Cook the potato wedges on a baking rack which will circulate the hot air underneath and on top. This makes it easier to crisp them up fully.
If you’re using a baking sheet without a rack you can flip the wedges halfway through cooking to help create more even crispiness.
What Is The Difference Between Fries and Potato Wedges?
Potato Wedges are cut thicker than french fries. Wedges are created by slicing a large russet potato into quarters, then each quarter sliced into a wedge. This will create 8 wedges from each potato. Fries can be created in a variety of thicknesses, but are typically not as thick as potato wedges. Fries can be created by cutting slices of the potato, followed by thin strips.
- Soak potato wedges in hot water for 10 minutes first (this helps to make them extra crispy)
- Use a baking rack for easier baking – this allows heat to circulate so there’s no need to flip them halfway through.
- Potatoes can be seasoned with salt and pepper, paprika or any other spices before cooking to add different flavors. Feel free to change the flavor by adding onion powder, Italian seasoning, a teaspoon garlic powder, cajun seasoning, chili powder, or fresh lemon juice.
- Use freshly grated parmesan for the ultimate flavor. It really does make a difference.
- Leftover wedges can be stored in the fridge but taste best when hot just out of the oven. When storing leftovers, you can reheat them in the oven to help crispen up.
- A baking rack also works well when making crispy parmesan chicken wings and easy-baked chicken legs.
More Potato Recipes
- Crispy Air Fryer Potatoes are an easy side dish.
- Taco Stuffed Sweet Potatoes are loaded with veggies and guacamole.
- Best Mashed Sweet Potatoes are the perfect lower-carb side dish.
- Microwave Potatoes use small red potatoes. It’s fast, totally delicious and crispy!
- Potatoes au Gratin are tender potato slices in a cheesy sauce.
Crispy Garlic Parmesan Baked Potato Wedges Recipe
- Scrub the outsides of the potatoes. Slice each potato in half on a cutting board. Slice in half again, then slice those into halves. You will have 8 wedges from each potato.
- Place the sliced potatoes in a large bowl. Fill and cover them with enough hot water (I used a kettle to boil water). Let soak for 10 minutes.
- Drain the potatoes then wrap in paper towels to dry off. Make sure each potato has been individually dried. Less water = crispier potatoes!
- Mince 3 cloves of garlic in a mincer or by hand.
- Grate the fresh parmesan with a cheese grater.
- Add the potato wedges into a large bowl. Drizzle cooking oil over top and add the minced garlic. Toss everything together.
- Add the grated parmesan and paprika. Toss with the potatoes until they're evenly coated.
- Place seasoned wedges in an even layer on the baking rack or baking sheet in a single layer so that they're not touching eachother. Sprinkle the tops with a little more paprika. Season with salt and pepper.
- Bake for 40-50 minutes (I baked for 45 mins) or until the outsides are cripsy golden brown.
- These wedges can be stored in the fridge but taste best when hot just out of the oven. When storing leftovers, you can reheat them in the oven to help crispen up.
- If using a baking rack there’s no need to flip them while cooking. If you’re using a baking sheet without a rack I recommend flipping them with tongs halfway through for more even crispiness.
- Be sure to have your favorite dips on hand. Ketchup, sour cream, salsa, and mayo are all great options!
The nutritional information provided is an estimate and is per serving.