If you want a side that tastes like restaurant fries but comes out of your oven (or air fryer) with way less effort, Garlic Parmesan Potato Wedges are it. Crispy edges, fluffy centers, and that salty garlicky parmesan coating that makes you keep “taste testing” straight off the pan. They’re simple enough for weeknights, but they still feel special on the plate.
And if you’ve ever made wedges that turned out soft, don’t worry this recipe is built around getting them truly crispy. I’m giving you a quick method, an extra-crispy option, and the “with flour/cornstarch” trick people search for when they want more crunch.
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What Are Garlic Parmesan Potato Wedges?
Garlic Parmesan Potato Wedges are thick-cut potato wedges tossed in oil, garlic seasoning, and parmesan, then baked or air fried until golden and crisp. Think of them as the best mashup of fries and roasted potatoes: crunchy edges, soft centers, and big flavor in every bite. They’re also super flexible—you can add paprika, make them spicy, or use a light flour/cornstarch coating to boost crispiness.
Why You’ll Love This
- Crispy outside + fluffy inside (no soggy wedges)
- Works in the oven or air fryer
- Easy to customize (paprika, cajun, herb, spicy)
- Reheats well (yes, leftovers still taste good)
Garlic parmesan potato wedges close-up showing crispy edges and parmesan coating
How to Make Garlic Parmesan Potato Wedges
Quick Overview
Cut potatoes into wedges, dry them well (that’s the real secret), toss with oil + seasonings, then roast hot until golden. Parmesan goes in two stages so it doesn’t burn: some before baking for flavor, and the rest at the end for that fresh cheesy finish.
Ingredients
- 2½–3 lb russet potatoes (about 4–5 medium)
- 2½ tbsp olive oil (or avocado oil)
- 1½ tsp garlic powder
- ¾ tsp onion powder (optional but great)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp paprika (optional but recommended)
- ½ cup finely grated parmesan, divided
- 1 tbsp chopped parsley (optional)
Optional extra-crispy coating (choose one):
- 1 tbsp cornstarch (best crunch)
- or 1 tbsp all-purpose flour
Step-by-Step
How to make garlic parmesan potato wedges: seasoned wedges on a baking sheet before baking
- Preheat the oven:
Preheat to 425°F (220°C). Place a large baking sheet inside the oven while it heats. - Cut the potatoes:
Scrub (peel optional). Cut into evenly sized wedges. - Choose your crisp method (details below):
Dry the wedges very well before seasoning. - Season:
Toss wedges with oil, garlic powder, onion powder, paprika, salt, and pepper. Add cornstarch/flour if using. - Parmesan stage 1:
Mix in half the parmesan now. - Bake:
Carefully remove the hot sheet pan. Spread wedges in a single layer (no overlap).
Bake 20 minutes, flip, then bake 10–20 minutes more until golden and crisp. - Parmesan stage 2:
Toss hot wedges with the remaining parmesan. Add parsley and serve.
Crispy Secret (Choose Your Method)
Pick the one that matches your time:
Option A: Fast (No Soak)
- Works great if you dry the wedges well and bake hot.
Option B: Extra Crispy (10-Min Hot Soak)
- Soak wedges in hot water for 10 minutes
- Drain, then dry very well
This removes surface starch and helps crisp. Research on potato pretreatments (like soaking/blanching) supports that these steps can improve crisp texture: PubMed Central reference.
Option C: “With Flour/Cornstarch” Crunch Coat
- After tossing with oil + seasoning, sprinkle 1 tbsp cornstarch or flour
- Toss again
This creates a thin coating that bakes into a crisp shell.
Air Fryer Garlic Parmesan Potato Wedges
Perfect when you want crisp wedges fast.
- Preheat air fryer to 400°F (200°C) for 3–5 minutes
- Toss wedges with oil + seasoning (and cornstarch/flour if using)
- Air fry 15–20 minutes, shaking every 5 minutes
- Add parmesan in two stages:
- a little in the last 2–3 minutes
- the rest right after cooking
Tip: Cook in batches—stacking = steaming.
If you’re on an air fryer kick, check out my air fryer recipe ideas for more crispy, fast favorites you can make any day of the week.
What to Serve Garlic Parmesan Potato Wedges With
Garlic parmesan potato wedges served with dipping sauces
They go with everything:
- Burgers and sandwiches
- Roast or grilled chicken
- Steak, meatballs, sausage
- Big salads (for a lighter plate)
Dips: ranch, garlic aioli, spicy mayo, honey mustard.
For a dip that tastes like a steakhouse, try cowboy butter —it’s garlicky, herby, and perfect with hot wedges.
For an easy dinner that feels restaurant-level, serve these wedges with garlic butter steak bites —they’re quick, juicy, and the flavors match perfectly.
These wedges are amazing next to a perfect ribeye roast when you want a hearty dinner that feels a little special.
Top Tips for Perfecting
- Dry matters more than anything. Wet potatoes won’t crisp.
- Don’t overcrowd. Space = crisp.
- Hot pan trick: preheating the sheet pan helps brown the bottoms.
- Parmesan timing: add half before + half after to avoid burning.
- Paprika upgrade: smoky paprika makes them taste even more “restaurant.”
If you love crispy potato sides, you’ll also want my crispy homemade waffle fries —same golden crunch, totally addictive.
Storing and Reheating Tips
- Fridge: airtight container up to 4 days
- Reheat (best):
- Oven: 400°F (200°C) for 8–12 minutes
- Air fryer: 375°F (190°C) for 5–8 minutes
- Avoid microwaving if you want crispiness.
For safe handling, follow FoodSafety.gov guidance on refrigerating leftovers promptly and reheating to a safe temperature: FoodSafety.gov leftovers guidance.
Garlic Parmesan Potato Wedges
Equipment
- Large Mixing Bowl
- Chef’s knife
- Cutting board
- Rimmed baking sheet
- Parchment paper (optional)
- Measuring Spoons
Ingredients
Wedges
- 2 lb Russet potatoes scrubbed and cut into wedges
- 3 tbsp Olive oil
- 3 cloves Garlic minced (or 1 tsp garlic powder)
- 1 tsp Kosher salt adjust to taste
- 1 tsp Black pepper freshly ground
- 1 tsp Paprika optional for color
- 1 tsp Italian seasoning or dried oregano
- 1 2/3 Parmesan cheese finely grated (plus more for serving)
- 2 tbsp Fresh parsley chopped, for garnish
Instructions
- Optional soak: Place the potato wedges in a bowl of cold water for 20 minutes to remove excess starch. Drain and pat very dry with paper towels.
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper (optional) and lightly oil it.
- In a large bowl, toss wedges with olive oil, garlic, salt, pepper, paprika, and Italian seasoning until evenly coated.
- Add grated Parmesan and toss again so it clings to the wedges.
- Spread wedges in a single layer on the baking sheet, leaving space between pieces. Bake for 20 minutes, flip, then bake 12–15 minutes more until deeply golden and crisp.
- Finish with extra Parmesan and chopped parsley. Serve hot with your favorite dipping sauces.
Notes
FAQs
Why aren’t my wedges crispy?
Usually it’s moisture, overcrowding, or low heat. Dry well, spread out, and bake hot.
Can I make garlic parmesan potato wedges in an air fryer?
Yes—400°F for 15–20 minutes, shaking every 5 minutes, in batches.
Can I use flour or cornstarch for extra crisp?
Yes. Use 1 tbsp cornstarch (best) or flour. Toss after oil + seasoning.
Should I peel the potatoes?
Optional. Skin adds texture and saves time.
Can I prep wedges ahead?
Yes—store cut wedges in cold water for a few hours, then drain and dry very well.
Conclusion
Garlic Parmesan Potato Wedges are one of those easy sides that feel way fancier than the effort. Crispy, golden edges. Fluffy centers. Big garlic-parmesan flavor. Whether you bake them in the oven or crisp them in the air fryer, this is the kind of recipe you’ll make on repeat—because it goes with everything and always hits.