Crispy Garlic Parmesan Potato Wedges
🥔 Ingredients (serves 3–4)
Potatoes
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1 kg (about 2 lb) baby potatoes or Yukon Gold potatoes
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Water (for boiling)
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1 tsp salt (for boiling water)
Seasoning & Coating
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3 tbsp olive oil (or melted butter for extra richness)
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4 cloves garlic, finely minced
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½ tsp salt (adjust to taste)
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½ tsp black pepper
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½ tsp paprika (for color)
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½ tsp dried oregano or Italian seasoning
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¼ tsp chili flakes (optional)
Cheesy Finish
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½ cup finely grated Parmesan cheese (very important: finely grated)
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2 tbsp breadcrumbs (optional, but boosts crispiness)
Garnish
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Fresh parsley, finely chopped
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Extra parmesan (optional)
🔪 Step-by-Step Instructions
1. Prep the potatoes
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Wash and scrub potatoes well (keep the skin on).
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Cut each potato lengthwise into halves or thick wedges.
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Try to keep them similar in size so they cook evenly.
2. Parboil for fluffy centers (key step!)
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Bring a large pot of water to a boil.
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Add 1 tsp salt.
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Add potatoes and boil for 8–10 minutes until just fork-tender.
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They should not fall apart.
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Drain immediately.
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Let them steam-dry in the colander for 5 minutes (this helps crisping).
3. Season the potatoes
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Preheat oven to 220°C / 425°F.
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Line a baking tray with parchment paper.
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Transfer potatoes to a large bowl.
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Add:
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Olive oil
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Garlic
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Salt, pepper, paprika, oregano, chili flakes
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Toss gently until every wedge is coated.
4. Roast – first round
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Place potatoes cut-side down on the tray.
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Leave space between them (crowding = soggy).
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Roast for 20 minutes.
5. Add parmesan & crisp up
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Remove tray from oven.
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Flip potatoes.
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Sprinkle evenly with:
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Parmesan cheese
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Breadcrumbs (if using)
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Return to oven and roast another 15–20 minutes until:
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Deep golden brown
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Crispy edges
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Cheese is melted and lightly toasted
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6. Final touch
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Remove from oven.
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Sprinkle with fresh parsley.
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Add extra parmesan if you love cheese (who doesn’t).
🍽 Serving Ideas
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Serve with:
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Garlic aioli
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Sour cream
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Ranch
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Spicy mayo
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Perfect side for:
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Grilled chicken
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Steak
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Burgers
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Or just eaten straight from the tray 😄
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🔥 Pro Tips for EXTRA Crispiness
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Use parchment, not foil
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Finely grated parmesan melts better than shredded
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Don’t skip parboiling
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Roast on the middle-upper oven rack
