Crispy Garlic Parmesan Roasted Potato Wedges — golden on the outside, tender inside, with a cheesy crust and fresh parsley.
Here’s the full recipe 👇
🥔 Crispy Garlic Parmesan Potato Wedges
📝 Ingredients (Serves 4–6)
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4 large Yukon Gold or Russet potatoes
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3 tbsp olive oil
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3 cloves garlic, minced
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¾ cup freshly grated Parmesan cheese
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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½ tsp Italian seasoning (optional)
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2 tbsp chopped fresh parsley
👩🍳 Instructions
1️⃣ Prep the Potatoes
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Preheat oven to 425°F (220°C).
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Line a baking sheet with parchment paper.
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Wash and scrub potatoes (leave skin on).
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Cut each potato in half lengthwise, then into wedges (about 6–8 per potato).
2️⃣ Season
In a large bowl:
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Toss wedges with olive oil.
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Add garlic, salt, pepper, paprika, Italian seasoning.
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Mix well to coat evenly.
3️⃣ Add Parmesan Crust
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Sprinkle half the Parmesan onto the baking sheet.
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Arrange wedges cut-side down over the cheese.
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Sprinkle remaining Parmesan on top of wedges.
👉 This creates that crispy cheesy bottom layer like in the picture.
4️⃣ Bake
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Bake for 35–40 minutes until golden and crispy.
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For extra crispiness, broil for 2–3 minutes at the end.
5️⃣ Finish
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Remove from oven.
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Sprinkle with fresh parsley.
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Let cool 5 minutes so the cheese crisps up.
🔥 Extra Crispy Tip
Soak cut potatoes in cold water for 20–30 minutes before cooking, then dry completely. This removes excess starch and makes them crispier.
🧄 Optional Add-Ons
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Add chili flakes for heat
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Serve with garlic aioli or ranch
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Use butter + oil mix for richer flavor
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Add a squeeze of lemon before serving
If you’d like, I can also give you:
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Air fryer version
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Fully loaded version (bacon + cheese sauce)
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Spicy Cajun version
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Or a restaurant-style steakhouse version 😊