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Garlic Parmesan Potato Wedges Recipe
These garlic parmesan potato wedges are baked to perfection with crispy skin while soft and tender on the inside. They’re delicious and flavorful; easily made with olive oil, parmesan cheese, onion powder, garlic powder, dried basil, black pepper, and salt.
Why this Recipe Works?
This recipe requires only eight everyday ingredients and takes only 10 minutes of active time with 45 minutes to bake in the oven. It’s the best and easiest baked potato wedges recipe ever.
This easy potato wedges recipe works for holidays, special occasions, or every day as a weeknight side or appetizer.
Olive oil is a healthy and tasty choice for coating the potato wedges. It’s a must-try recipe for French fry lovers.
The recipe is freezer-friendly. Make a large batch in advance and store them in the freezer for up to 6 months. Reheat them in a preheated oven for 10 minutes and enjoy.
Recipe Ingredients
This garlic parmesan potato wedges recipe calls for eight ingredients: gold potatoes, olive oil, grated parmesan cheese, dried basil, salt (or sea salt or garlic salt), onion powder, garlic powder, and ground black pepper.
How to Make Potato Wedges?
Make the best potato wedges with three simple steps:
- First, cut potatoes into similar-sized wedges.
- Secondly, toss and coat potatoes wedges evenly with all seasoning ingredients in a bowl.
- Finally, bake them until crispy and fork-tender on the inside. Serve immediately.
Cooking Tips
For the best result, please follow my tips below.
- Pat dry each potato wedge with paper towels completely before tossing in the oil and seasonings to avoid them from being soggy after baking.
- To make potato wedges extra crispy, soak the raw potatoes in hot water for 10 minutes before baking. It helps to get rid of more starch from potatoes, which creates a crispier skin than usual.
Frequently Asked Questions
What Potato Should I Pick for this Recipe?
The most recommend potatoes are russet potatoes and Yukon gold potatoes. However, you can also use white potatoes or red potatoes. Make sure to adjust the baking time based on the size of different potatoes.
How to Store and Reheat Potato Wedges?
Let potato wedges cool down completely before storing them in an airtight container. Keep them in the freezer for up to six months. To reheat, bake the frozen potato wedges for 10 minutes at 400°F (200°C) until crispy on the outside and soft on the inside.
Can I Use an Air Fryer to make Potato Wedges?
Yes, you can. Set up the air fryer to 400°F (200°C) and cook for 15 minutes. Place potato wedges in the air fryer’s basket in a single layer and shake the basket every 5 minutes while cooking to get the best result.
How Many Calories Per Serving?
This recipe has 318 calories per serving.
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Garlic Parmesan Potato Wedges
Ingredients
- 4 gold potatoes (7 ounces each)
- 2 tablespoons olive oil
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon salt (or sea salt or garlic salt)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 350°F (176°C).
- Wash and cut each potato lengthwise into half, and cut each half into 3 wedges. Dry the potato wedges with paper towels to get rid of excess water as much as possible.
- Transfer potato wedges to a large bowl and drizzle with olive oil. Then, add grated parmesan cheese, dried basil, salt, onion powder, garlic powder, and ground black pepper, toss to coat evenly.
- Place seasoned potato wedges in a single layer on a baking tray lined with parchment paper.
- Bake for 45 minutes until crispy on the outside and tender on the inside. Serve immediately with freshly chopped parsley sprinkled on top.
Video
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Best
WOW, we love oven fries but these go way beyond flavor of just a baked fry. We added a side bowl of Kewpie Mayo for dipping. THANK YOU!
Glad you love it.
Hello Bee, Thanks for all your recipes; I appreciate your including Celsius oven temp. I’ll make these with sweet potato for a change and probably lower the oven temp.
Thanks Dana!
Hi Bee – thank you for publishing another extraordinary, 5* recipe! The chatty detail is very helpful, plus easy to find ingredients (especially the spices). I had Redskin potatoes, so I made the recipe for a small neighborhood gathering today – 8 servings worth were gobbled up by four people! Thanks again and best wishes!
Thanks Marvin.
Most recipes for baked/air fried potato wedges call for soaking in cold water for 30 minutes. You call for soaking them in hot water for 10 minutes. (But not in the actual directions…) Not one recipe I can find calls for hot water soaking for potato wedges.
It is my understanding that the ice water soak removes starch from the cut edges, which makes them crispier, while the starch inside the potato leads to the tenderness of the insides. Can you clarify, please?
Hi John, soaking raw potato wedges in hot water actually helps to remove more starch. I didn’t include this in the actual directions because it is a bonus for the extra crispy skin. And, if you don’t have time for this additional process, you should still get the golden crispy potato wedges baked followed by this easy step-by-step recipe.