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Crispy Baked Garlic Parmesan Potato Wedges

A close-up of golden brown, crispy baked garlic parmesan potato wedges piled on a white plate.
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Follow these steps to make potato wedges that are crispy outside and tender inside using only your oven. This recipe features a strong garlic and Parmesan flavor.

Ingredients

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  • 4 large Russet potatoes, scrubbed
  • 2 tablespoons olive oil
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 4 cloves fresh garlic, minced
  • 1/2 cup grated Parmesan cheese, finely grated

Instructions

  1. Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper, leaving space between the wedges later.
  2. Cut the potatoes lengthwise into 8 wedges each. Do not peel them.
  3. Place the cut wedges in a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes. This removes excess starch, which helps crispiness.
  4. Drain the potatoes thoroughly and pat them completely dry using paper towels or a clean kitchen towel. Dry potatoes are essential for crisping.
  5. In the same bowl, toss the dry wedges with olive oil, cornstarch, salt, pepper, garlic powder, and oregano until evenly coated. The cornstarch aids in developing a crust.
  6. Arrange the wedges on the prepared baking sheets in a single layer. Do not let them touch. Use two sheets if necessary to avoid crowding.
  7. Bake for 20 minutes.
  8. Remove the sheets from the oven. Toss the wedges gently. Add the minced fresh garlic and toss again to distribute it.
  9. Return the wedges to the oven and bake for another 15 to 20 minutes, or until golden brown and crisp.
  10. Remove the wedges from the oven. Immediately sprinkle the grated Parmesan cheese over the hot wedges and toss lightly so the cheese melts slightly onto the hot surface. Serve right away.

Notes

  • For extra crispiness, you can flip the wedges halfway through the final baking stage.
  • Use finely grated Parmesan cheese; pre-shredded cheese often contains anti-caking agents that prevent good melting.
  • These wedges pair well with a simple sour cream and chive dip.

Nutrition

Find it online: https://cookerycourier.com/crispy-baked-garlic-parmesan-potato-wedges/