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Baked Garlic Parmesan Potato Wedges

Unbelievably crispy oven-baked potato wedges coated in roasted garlic, herbs, and nutty Parmesan cheese. The perfect easy appetizer or side dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: American
Calories: 285

Ingredients
  

Main
  • 4 large Russet potatoes about 2.5 lbs, scrubbed clean
  • 3 tbsp olive oil
  • 5-6 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika optional
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp kosher salt plus more for boiling water
  • 1/4 tsp baking soda
  • 1/2 cup Parmesan cheese finely grated, divided
  • 2 tbsp fresh parsley finely chopped
  • 1/4 tsp crushed red pepper flakes optional

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Rimmed Baking Sheet

Method
 

  1. Preheat oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
  2. Cut each potato in half lengthwise, then cut each half into 3-4 even wedges.
  3. Place wedges in a large pot, cover with cold water by 1 inch. Add a generous tbsp of salt and the baking soda. Bring to a boil, then simmer for 8-10 minutes until just fork-tender on the outside.
  4. Drain wedges in a colander. Let steam dry for 1 minute, then return to the empty pot. Toss over low heat for 30 sec to dry surfaces further.
  5. In a large bowl, mix olive oil, minced garlic, oregano, paprika, pepper, and 1 tsp salt. Gently toss the warm potato wedges in the mixture until fully coated.
  6. Arrange wedges in a single layer on the prepared sheet. Sprinkle with half the Parmesan. Bake for 20-25 minutes.
  7. Carefully flip each wedge. Sprinkle with remaining Parmesan. Bake for another 15-20 minutes until deeply golden and crispy.
  8. Transfer to a serving platter. Immediately garnish with fresh parsley and red pepper flakes. Serve hot with dipping sauces.

Notes

For maximum crispiness, do not skip the baking soda in the boil and ensure wedges are not crowded on the baking sheet. Freshly grate your Parmesan for best melting.