Crispy Garlic Parmesan Potato Wedges

Steps

Prep the Potatoes

1. 1

   Wash and scrub the russet potatoes well to remove any dirt.

2. 2

   Cut each potato into 8 even wedges.

3. 3

   Soak the potato wedges in a bowl of cold water for 20–30 minutes to remove excess starch.

   Start 30-minute timer
4. 4

   Drain the water and dry the wedges thoroughly with a clean kitchen towel or paper towels.

Season

5. 5

   In a large bowl, toss the dried wedges with olive oil, minced garlic, salt, pepper, paprika, Italian seasoning, garlic powder, and cornstarch until evenly coated.

6. 6

   Add the grated Parmesan cheese last and toss lightly to coat the wedges.

Oven Method

7. 7

   For the Oven Method: Preheat your oven to 425°F (220 °C) (220°C (425 °F)). Arrange the wedges skin-side down on a tray lined with parchment paper.

8. 8

   Bake for 35–45 minutes, flipping the wedges halfway through the cooking time.

   Start 45-minute timer
9. 9

   Optional: Broil for 2–3 minutes at the end for extra crispiness.

   Start 3-minute timer

Air Fryer Method

10. 10

    For the Air Fryer Method: Air fry at 400°F (200 °C) (205°C (400 °F)) for 18–22 minutes, shaking the basket halfway through.

    Start 22-minute timer

Finishing Touch

11. 11

    To finish, sprinkle with extra Parmesan cheese, chopped fresh parsley, and a little flaky salt.