Crispy Garlic Parmesan Potato Wedges

A perfect side dish or snack, these potato wedges are crispy on the outside, fluffy on the inside, and loaded with savory garlic and Parmesan flavor.

Ingredients

For the wedges:

• 4 medium russet potatoes (about 2 lbs), scrubbed clean

• 3 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1/2 teaspoon black pepper

• 1 teaspoon salt

For the seasoning:

• 3 tablespoons grated Parmesan cheese

• 2 cloves garlic, minced

• 2 tablespoons fresh parsley, finely chopped

• Optional: 1/4 teaspoon red pepper flakes for heat

Instructions

1. Prep the potatoes: Cut each potato into 8 wedges. Leave skins on for texture and nutrients. Soak wedges in cold water for 30 minutes to remove excess starch (this helps them crisp up).

2. Preheat & dry: Preheat oven to 425°F (220°C). Drain potatoes and pat completely dry with a clean kitchen towel.

3. Season: In a large bowl, toss dried wedges with olive oil, garlic powder, paprika, black pepper, and salt until evenly coated.

4. Bake: Arrange wedges in a single layer on a parchment-lined baking sheet, leaving space between each wedge. Bake for 20 minutes, flip, then bake another 15-20 minutes until golden and crispy.

5. Add toppings: While still hot, sprinkle with minced garlic, Parmesan cheese, parsley, and optional red pepper flakes. Toss gently to coat.

6. Serve immediately with your favorite dipping sauce (ranch, garlic aioli, or spicy ketchup work wonderfully).

Pro tips:

• Don’t overcrowd the baking sheet or they’ll steam instead of crisp

• For extra crunch, place a wire rack on the baking sheet

• Freshly grated Parmesan melts better than pre-shredded

Enjoy these irresistible wedges straight from the oven when they’re at their crispiest!