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Crispy Garlic Parmesan Potato Wedges You’ll Crave Every Time

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Learn how to make delicious Garlic Parmesan Potato Wedges. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 large russet potatoes, scrubbed clean and cut into wedges
  • 3 tablespoons olive oil (substitute with avocado oil for a milder flavor)
  • 4 cloves garlic, minced (fresh is best, but garlic powder works in a pinch)
  • 1 cup finely grated Parmesan cheese (try Pecorino Romano for a sharper bite)
  • 1 teaspoon dried Italian herbs (a mix of oregano, thyme, and rosemary)
  • 1/2 teaspoon smoked paprika (optional, for a subtle smoky warmth)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Whenever I’m in the kitchen, I like to keep things simple. Mama Lu never fussed over substitutions—she just used what the garden or pantry offered. So if you find yourself without Parmesan, a sharp cheddar or even a sprinkle of nutritional yeast can work in a pinch. The key is that garlic and cheese combo that makes these wedges sing.

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Cut your scrubbed potatoes into thick wedges—think about slicing each potato into 6 to 8 pieces, keeping the skin on for texture and nutrition.
  3. In a large mixing bowl, combine the olive oil, minced garlic, dried Italian herbs, smoked paprika (if using), salt, and pepper. Stir until fragrant, letting the garlic mingle with the oil.
  4. Add the potato wedges to the bowl and toss them well, making sure every wedge is coated in that garlicky, herb-infused oil mixture.
  5. Arrange the wedges in a single layer on the prepared baking sheet, skin side down if possible. You want them spaced out so they crisp evenly.
  6. Bake for 25 minutes, then flip each wedge carefully with a spatula. Sprinkle the grated Parmesan cheese evenly over the wedges.
  7. Return to the oven and bake for another 15-20 minutes, or until the wedges are golden brown, crispy on the edges, and the cheese is bubbly and slightly browned.
  8. Remove from the oven and let them cool for a few minutes. Garnish with fresh chopped parsley before serving.

When Mama Lu would roast potatoes on a Sunday, she’d always tell me to watch for that golden edge—the sign that the potatoes had reached their perfect crispy-while-tender moment. Don’t rush it. Good things take a little time, and these wedges will reward your patience with every crunchy bite.

Find it online: https://claracooking.com/garlic-parmesan-potato-wedges/