Crispy Garlic Parmesan Potato Wedges

Ingredients

• 4 russet potatoes (large, washed and scrubbed)
• 3 tbsp olive oil
• 4 garlic (cloves, minced)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp Italian seasoning
• 0.5 tsp garlic powder
• 0.5 cup Parmesan cheese (grated)
• 2 tbsp cornstarch (helps crispiness)
• fresh parsley (chopped, for garnish)
• flaky salt (for finishing)

Steps

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.

4. 4

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

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.

7. 7

   For the Oven Method: Preheat your oven to 425°F (220°C). 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.

9. 9

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

10. 10

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

11. 11

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

Notes

Optional dipping sauces: Ranch, Garlic aioli, or Spicy mayo.

Nutrition per serving

• side dish
• appetizer
• vegetarian
• air fryer
• baked
• potatoes
• garlic parmesan