These extra-crispy garlic Parmesan potato wedges are the kind of side dish that disappears first at weeknight dinners and Sunday gatherings. They get a golden, crunchy exterior and a fluffy interior with a punch of garlic and salty Parmesan that I tested until the texture was just right. If you enjoy sweet variations, I also tested a batch of Garlic Parmesan Sweet Potato Wedges and loved the contrast of sweet-and-savory.
Why Make This Recipe
- Crunchy, savory, and cheesy — they taste indulgent while using simple pantry ingredients.
- Quick to prep: about 15 minutes of hands-on time makes them ideal for busy weeknights.
- Versatile: they pair with burgers, roasted chicken, salads, or as a snack with dips.
- Family-friendly and easy to scale for guests or meal prep.
- Personal note: I make these whenever I want something crispy without deep-frying — they deliver that crunchy texture in the oven. For a different crispy texture, try my tested Crispy Baked Garlic Parmesan Smashed Potatoes.
Recipe Overview
- Prep time: 15 minutes (plus optional 30-minute soak)
- Cook time: 30–40 minutes at 425°F (218°C)
- Total time: 45–60 minutes (depending on soak time)
- Servings: 4 (about 3/4–1 lb potatoes per person)
- Difficulty: Easy
- Method: Oven-baked wedges, par-cooked or dry-coated with a light cornstarch/cheese crust and roasted on a rimmed sheet in a single layer.
My Experience Making This Recipe
I tested multiple approaches — straight to oven, parboil then roast, and a dry-coat method — and found the crispest results when wedges were patted dry, tossed with a small amount of cornstarch and oil, and baked at high heat. I also discovered flipping halfway and using a hot sheet pan made a noticeable difference in color and crunch.
How to Make Extra-Crispy Garlic Parmesan Potato Wedges
Start by cutting medium russet or Yukon Gold potatoes into even wedges (8–10 wedges per potato). Soak the cut wedges in cold water for 20–30 minutes to remove surface starch, then drain and dry thoroughly. Toss the dry wedges with 1–2 tablespoons olive oil per pound, 1 tablespoon cornstarch, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 cup finely grated Parmesan per 2 pounds of potatoes. Arrange in a single layer on a rimmed baking sheet (use parchment or a silicone mat) and roast at 425°F (218°C) for 30–40 minutes, flipping once at the halfway point, until edges are deeply golden and crisp.
Expert Tips for Success
- Soak and dry: Soaking for 20–30 minutes removes starch, and drying completely prevents steaming so edges crisp.
- Use cornstarch: A light dusting (about 1 tablespoon per 2 pounds) helps create a dry surface that browns faster — don’t overdo it or the coating becomes gummy.
- High, dry heat: Roast at 425°F (218°C) on a hot sheet pan; if your oven has convection, use it to reduce cook time by 5–8 minutes and boost crispness.
- Single layer and space: Crowding the pan causes steaming; use two pans if needed. A wire rack on the sheet pan helps air circulate for extra crispness.
- Cheese timing: Toss with finely grated Parmesan before roasting so it bakes into the crust; reserve a tablespoon for sprinkling right after they come out of the oven. If you prefer a buttery roast, see my notes inspired by Savory Roasted Garlic Butter Parmesan Potatoes.
How to Serve Extra-Crispy Garlic Parmesan Potato Wedges
- Dips: Serve with garlic aioli, ketchup, ranch, or a lemony yogurt dip for contrast.
- As a side: Pair with grilled steak, roast chicken, or pan-seared salmon for an easy weeknight plate.
- Presentation: Stack wedges in a small tower or fan them around a ramekin of dip and finish with chopped parsley and an extra dusting of Parmesan.
- Occasion ideas: Great for game-day snacks, casual dinner parties, or a comforting family meal — if you want even faster crisping, check out my test with an Air Fryer Garlic Parmesan Fries.
Storage and Reheating Guide
- Refrigerator: Store cooled wedges in an airtight container for up to 3–4 days. Place a paper towel under them to absorb moisture.
- Freezing: Flash-freeze on a sheet pan until solid, then transfer to a freezer bag for up to 1 month. Reheat from frozen for best texture.
- Reheating: For best crispiness, reheat in a 400°F (204°C) oven for 8–12 minutes or in an air fryer at 375°F (190°C) for 5–7 minutes. Microwave will heat but will make them soft — avoid if you want crunch.
Recipe Variations
- Gluten-free: Use cornstarch (as recommended) or arrowroot for the crisping agent and confirm Parmesan is gluten-free.
- Dairy-free: Replace Parmesan with 1–2 tablespoons nutritional yeast and add a pinch of salt for a cheesy flavor; use olive oil or vegan butter instead of dairy butter.
- Herb-forward: Add chopped rosemary and thyme to the coating for an aromatic twist — press herbs lightly onto wedges before roasting.
- Spicy: Mix 1/2 teaspoon smoked paprika and 1/4–1/2 teaspoon cayenne into the seasoning for a smoky heat.
Nutritional Highlights
- Potatoes are a good source of potassium and vitamin C and provide filling complex carbohydrates.
- Moderate-calorie side: calorie count depends on oil and cheese used — reduce oil slightly or swap to a spray to lower calories.
- Allergens: Contains dairy (Parmesan). For nut-free and gluten-free diets use the substitutions above.
- Portion guidance: Plan about 5–6 wedges (roughly 1 cup) per person as a side, or more for snack portions.
Troubleshooting Common Issues
- Soggy wedges: Likely due to insufficient drying or overcrowding; dry thoroughly and spread in a single layer with space between pieces.
- Uneven browning: Cut wedges as uniformly as possible and use a hot sheet pan; rotate the pan halfway through and flip wedges at 15–20 minutes.
- Burnt Parmesan bits: If cheese is browning too quickly, it may be too close to the top heating element — lower the oven rack and/or reduce oven temp by 25°F (about 4°C) and extend time.
Frequently Asked Questions
Q: Can I skip the soaking step?
A: You can, but soaking (20–30 minutes) removes excess surface starch and helps wedges crisp faster. If you skip soaking, pat pieces very dry and use a little more cornstarch to compensate.
Q: What potato is best for wedges — russet or Yukon Gold?
A: Russets yield the fluffiest interior and crispier exterior thanks to higher starch. Yukon Golds stay creamier and are less likely to fall apart; both work well depending on your texture preference.
Q: How do I make these ahead for a party?
A: Par-roast the wedges 70–80% of the way, cool, and refrigerate on a sheet pan. Reheat at 425°F (218°C) for 8–10 minutes to finish browning right before serving.
Q: Can I use grated pre-shredded Parmesan?
A: Freshly grated Parmesan melts and browns more evenly because pre-shredded cheese contains anti-caking agents that can affect texture. Freshly grated is best for the crust.
Conclusion
For another take on the classic baked version with similar flavors and technique inspiration, check this recipe for Baked Garlic Parmesan Potato Wedges – Creme De La Crumb.
Extra-Crispy Garlic Parmesan Potato Wedges
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These extra-crispy garlic Parmesan potato wedges boast a golden, crunchy exterior and fluffy inside, making them a perfect side dish for any meal.
Ingredients
- 4 medium russet or Yukon Gold potatoes
- 2–4 tablespoons olive oil
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup finely grated Parmesan cheese
Instructions
- Cut the potatoes into even wedges (8–10 wedges per potato).
- Soak the cut wedges in cold water for 20–30 minutes to remove surface starch, then drain and dry thoroughly.
- Toss the dry wedges with olive oil, cornstarch, garlic powder, kosher salt, black pepper, and Parmesan cheese.
- Arrange in a single layer on a rimmed baking sheet and roast at 425°F (218°C) for 30–40 minutes, flipping once at the halfway point.
- Once edges are deeply golden and crisp, remove from oven and serve.
Notes
For extra crispiness, make sure to dry the wedges thoroughly and avoid overcrowding the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven-baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg