Chef Maria Rodriguez - Comfort Food Specialist
👨‍🍳 Comfort Food Chef

Recipe by Mitchell

🎓 Culinary Institute Graduate ⏰ 12+ Years Experience 🍽️ Potato Dish Expert

❤️ My Recipe Story

"These garlic Parmesan potato wedges were inspired by my grandmother's roasted potatoes, elevated with the irresistible combination of garlic and cheese. After perfecting the technique for maximum crispiness, they've become a family favorite."

Maria specializes in transforming simple ingredients into extraordinary comfort foods. She's passionate about creating dishes that bring families together around the dinner table.

View All Mitchell's Recipes →
Golden-brown garlic Parmesan potato wedges with melted cheese and fresh herbs, arranged on a rustic wooden serving board

The Secret to Perfect Potato Wedges

Creating the perfect potato wedge requires understanding the balance between crispy exteriors and fluffy interiors. The key is choosing the right potato variety and cutting them to the optimal size for even cooking and maximum surface area for browning.

The garlic and Parmesan coating creates a flavorful crust that becomes beautifully golden during baking. Fresh garlic combined with garlic powder provides layers of flavor, while the cheese adds richness and helps create that coveted crispy texture.

💡 Professional Tip

Soak cut potato wedges in cold water for 30 minutes before seasoning to remove excess starch, resulting in crispier wedges. Pat completely dry before tossing with oil and seasonings.

Frequently Asked Questions

You can cut and season the wedges up to 4 hours ahead. Cover and refrigerate, then bake directly from cold, adding 5-8 extra minutes to the cooking time.

Russet potatoes work best due to their high starch content, which creates fluffy interiors and crispy exteriors. Yukon Gold also works well for a creamier texture.

While fresh is always best, you can use frozen wedges. Skip the oil toss and bake according to package directions, adding the garlic and cheese during the last 10 minutes.

Soak in cold water, pat completely dry, use high heat (425°F+), don't overcrowd the pan, and flip halfway through if desired for even browning.

Yes! Cook at 380°F for 15-18 minutes, shaking the basket every 5 minutes. Add cheese during the last 2-3 minutes of cooking.

Ranch dressing, garlic aioli, ketchup, or marinara sauce all complement these wedges perfectly. A simple sour cream and chive dip is also delicious.

Absolutely! Try sharp cheddar, Romano, Asiago, or a blend of Italian cheeses. Each will provide a different flavor profile while maintaining the crispy texture.

Store in the refrigerator for up to 3 days. Reheat in a 400°F oven for 8-10 minutes to restore crispiness. Avoid microwaving as it makes them soggy.

Recipe Troubleshooting Guide

✅

Soggy Wedges

Problem: Potato wedges turn out soggy instead of crispy

Solution: Pat potatoes completely dry, don't overcrowd the pan, use higher heat, and ensure oven is fully preheated before baking.

✅

Burnt Cheese

Problem: Parmesan cheese burns before potatoes are done

Solution: Add cheese only during the last 8-10 minutes of baking, or cover with foil if browning too quickly.

✅

Uneven Cooking

Problem: Some wedges cook faster than others

Prevention: Cut wedges to uniform size, arrange in single layer with space between, and flip halfway through cooking if needed.

✅

Bland Flavor

Problem: Wedges lack flavor despite seasoning

Recovery: Season more generously, add salt to the oil mixture, and finish with extra Parmesan and fresh herbs after baking.

✅

Sticking to Pan

Problem: Wedges stick to the baking sheet

Prevention: Use parchment paper or silicone mat, ensure adequate oil coating, and let them cook undisturbed until golden before attempting to flip.

✅

Flavor Balance Issues

Too Sweet: Add more black pepper or a pinch of cayenne

Too Salty: Serve with a cooling dip like sour cream or tzatziki

Bland: Increase garlic, add more herbs, or finish with lemon zest

Fresh russet potatoes, garlic cloves, Parmesan cheese, olive oil, and herbs arranged on a marble countertop ready for preparation

Choosing the Right Potatoes

The foundation of exceptional potato wedges starts with selecting the right variety. Russet potatoes are ideal due to their high starch content and low moisture, which creates the perfect fluffy interior and allows for maximum crispiness on the outside.

Size matters when selecting potatoes for wedges. Choose medium to large potatoes that are uniform in size for even cooking. Look for potatoes that feel firm and heavy, with smooth skin free of green spots or extensive eyes.

Essential Ingredient Notes

  • Potato Selection: Choose firm russet potatoes with smooth skin. Avoid potatoes with green spots, soft areas, or extensive sprouting.
  • Fresh Garlic: Use fresh garlic cloves for the best flavor. Mincing releases more oils than pre-minced garlic, creating a more aromatic and flavorful coating.
  • Parmesan Quality: Freshly grated Parmesan cheese melts better and provides superior flavor compared to pre-grated varieties. Grate just before using for best results.
Golden-brown potato wedges baking in the oven with melted Parmesan cheese and aromatic garlic, showing perfect doneness

Mastering the Baking Technique

The secret to perfectly crispy potato wedges lies in proper preparation and temperature control. Starting with a hot oven ensures immediate surface searing, while the skin-side-down placement allows the cut surfaces to develop maximum browning and crispiness.

Adding the Parmesan cheese during the final minutes prevents burning while allowing it to melt and create a golden, crispy coating. The combination of melted butter and cheese creates an irresistible crust that seals in the potato's natural flavors.

The Perfect Timing

Bake wedges cut-side down first to develop crispy surfaces, then add cheese only in the final 8-10 minutes to achieve golden perfection without burning.

Garlic Parmesan Potato Wedges

Prep 15 min
Cook 35 min
Serves 4 servings
Level Easy

📋 Ingredients

For the Potato Wedges

  • 60g grated Parmesan cheese
    Freshly grated preferred for best melting
  • 30ml melted butter
    Helps cheese adhere and adds richness
  • 15g fresh parsley, chopped
    For fresh color and flavor
  • Coarse sea salt
    For finishing crunch
  • Extra Parmesan for serving
    For generous topping
  • Fresh chives for garnish
    Adds mild onion flavor and color

For the Garlic Parmesan Coating

  • 1kg russet potatoes, scrubbed
    High starch content for crispy results
  • 45ml olive oil
    For crisping and flavor
  • 4 cloves garlic, minced
    Fresh garlic for maximum flavor
  • 1 tsp garlic powder
    Adds concentrated garlic flavor
  • 1 tsp onion powder
    Complements garlic perfectly
  • 1 tsp dried oregano
    Classic herb for potato dishes
  • 1 tsp paprika
    Adds color and mild smoky flavor

Instructions

  1. Prepare Potatoes

    Preheat oven to 425°F (220°C). Wash and scrub potatoes thoroughly. Cut each potato lengthwise into 8 wedges, keeping skin on. Pat dry with paper towels.

  2. Season Wedges

    In a large bowl, toss potato wedges with olive oil, minced garlic, garlic powder, onion powder, oregano, paprika, salt, and pepper. Ensure all wedges are evenly coated.

  3. Initial Bake

    Arrange wedges skin-side down on a large baking sheet lined with parchment paper. Bake for 25 minutes until bottoms are golden and crispy.

  4. Add Cheese

    Remove from oven and brush wedges with melted butter. Sprinkle Parmesan cheese evenly over wedges. Return to oven for 8-10 minutes until cheese is melted and golden.

  5. Finish and Serve

    Remove from oven and immediately sprinkle with fresh parsley, coarse sea salt, and extra Parmesan. Garnish with chives and serve hot while crispy.

Recipe Notes & Tips

Storage

Cooked wedges keep in the refrigerator for up to 3 days. For best results, reheat in a 400°F oven for 8-10 minutes to restore crispiness rather than microwaving.

Serving Suggestions

Serve as a side dish with grilled meats, roasted chicken, or burgers. They also make an excellent appetizer with various dipping sauces.

Variations

Try different herb combinations like rosemary and thyme, or add a kick with red pepper flakes. You can also experiment with different cheese blends for unique flavors.