Ultra Crispy Baked Garlic Parmesan Potato Wedges
Once you’ve tried my garlic parmesan potato wedges recipe, you’ll never buy frozen wedges again. They are fluffy on the inside and crispy on the outside, and the flavour is out of this world!
Wedges are definitely a guilty pleasure of mine. But sadly, frozen wedges purchased from the supermarket don’t cut the mustard.
I don’t know about you, but there’s something about processed food that doesn’t even come close to good old-fashioned home cooking.
Sadly my local supermarket only offers two varieties of potato wedges. Plain jane or beer battered.
And wedges being on my top 10 all-time favourite foods list, I knew I couldn’t do frozen anymore.
Enter homecooked garlic parmesan potato wedges. Oh, how you’ve changed my life forever!
With your fluffiness inside and seasoned crispy garlic parmesan outside, you’ll be the new love of my life. Outside my family, of course!
I dipped each potato wedge in my homemade garlic aioli recipe, and OMG! You’ve got to try it.
How is your garlic parmesan potato wedges recipe different?
During my research, I noticed this is a somewhat overdone recipe. Paprika and Italian herbs seem to be the spice of choice.
And parmesan cheese and garlic, salt and black pepper are the usual suspects. Making this an incredibly simplistic recipe. Am I right?
Well, I can tell you, I do not copy everyone else. I like to play around with a recipe, add and subtract ingredients, and enhance the original recipe’s flavours.
And that’s what I did here. I added three extra ingredients.
- Fresh rosemary
- Fresh parsley
- Onion powder
Rosemary is an excellent choice of herb with almost anything baking in the oven. It pairs beautifully with roast potatoes or vegetables.
And adding rosemary to this recipe kicks it up a notch.
Ingredients you’ll need to make garlic parmesan potato wedges
- Large russet potatoes or any other starchy potato perfect for roasting, such as Yukon gold or red potatoes
- freshly grated parmesan cheese (finely grated or shredded)
- fresh rosemary
- fresh parsley
- paprika (smoked paprika is a great alternative)
- garlic powder
- onion powder
- Italian herbs (or mixed herbs)
- salt
- black pepper
- olive oil (or avocado oil)
How to make garlic parmesan potato wedges?
Putting this recipe together is really simple and definitely worth the extra effort.
Especially when compared to slapping bland frozen wedges onto a baking tray and sticking them in the oven.
Power Tip: You’ll get your hands dirty with this recipe, so make sure to wear kitchen (latex) gloves. It will save you from repeatedly having to wash your hands.
Preparing the potatoes: As you should with all potatoes, thoroughly wash them under cold water to remove any dirt or debris. Quarter 4-5 large potatoes, then quarter again, so you end up with eight wedges per potato. Then pop them into a large bowl.
Mix the seasoning together: in a small bowl, add 2 tsp of finely chopped rosemary and parsley and combine with paprika, garlic powder, onion powder and Italian herbs. Then mix them together.
Add salt and pepper to the potatoes: Season the wedges with 1 tsp of salt and 1/2 tsp of black pepper. Toss and repeat with 1 tsp salt and 1/2 tsp of black pepper, making sure to toss the wedges gain, so they are fully coated.
Adding the oil and parmesan: Finely grate or shred the parmesan cheese. Then drizzle 4 tbsp of olive oil over the wedges. Add the parmesan to the bowl and toss the wedges using your hands, so they are well coated in oil and cheese.
Combine the seasoning with the potatoes: Sprinkle half of the seasoning over the wedges, toss, and then spread the other half until well coated.
Let the wedges marinate: Although an entirely optional step. Allowing 30 minutes to marinate did, in fact, enhance the flavour.
Preheat the oven: Preheat your oven to 200°C (390°F) and either line a baking tray with parchment paper or do what I did and place a wire rack onto a baking tray. This allowed better airflow around the wedges, making them crispier. And you don’t have to turn them. Bake for 30-40 minutes, depending on thickness, until fork tender and crispy golden brown.
Garnish and serve: Garnish your garlic parmesan potato wedges with chopped fresh parsley and serve hot.
Pro Tip: I found that better airflow around the potatoes makes them fluffier and crisper, and you won’t have to turn them. So pop your potato wedges onto a baking tray with a wire rack. If you don’t have one in your kitchen, you can grab a baking tray with rack from Amazon.
What can I serve with potato wedges?
Luckily for wedges, there are various foods you can pair with potato wedges. Such as fried chicken, beef, salads, burgers and even seafood.
And you’ve got to try this recipe with my homemade garlic aioli.
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Ultra Crispy Baked Garlic Parmesan Potato Wedges
Ingredients
- 4-5 large russet potatoes (or any other starchy potato)
- ½ cup parmesan cheese (finely grated)
- 2 tsp fresh rosemary (chopped)
- 2 tsp fresh parsley (chopped)
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp Italian herbs
- 2 tsp salt (divided)
- 1 tsp black pepper (divided)
- 3-4 tbsp olive oil (or avocado oil)
Instructions
- As you’ll leave the skin on for this recipe, wash the potatoes thoroughly before use. Quarter 4-5 large potatoes, then quarter again, so you end up with eight wedges per potato.
- Add the wedges to a large bowl, sprinkle 1 tsp salt and ½ tsp of black pepper evenly over the wedges and toss to coat. Then sprinkle a further 1 tsp salt and ½ tsp of black pepper and toss once again.
- Drizzle 3-4 tbsp olive oil over the wedges, and add 1/2 cup of grated parmesan cheese using your hands to mix until well combined.
- In a separate bowl, combine chopped rosemary, parsley, paprika, garlic powder, onion powder and Italian herbs, then stir to combine.
- Sprinkle part of the mixture over the wedges, toss, and then repeat until all the mixture is gone and the wedges are evenly coated. Optionally, set aside to marinade for 30 minutes.
- Preheat your oven to 200°C (400°F). Then place a wire rack onto a large baking tray. Begin placing the wedges onto the rack leaving a small space between each wedge.
- If there’s leftover cheese on the bottom of the bowl, sprinkle it over the wedges and pop them into the oven to bake for 30-40 minutes or until crispy, fork tender and golden.
- Once cooked, garnish with freshly chopped parsley and serve hot with sour cream, ketchup or delicious homemade garlic aioli. Enjoy!
