To be honest, I used to struggle with homemade potato wedges. They’d either come out soggy or burnt on the outside while staying raw inside. After three failed attempts last winter (and a very smoky kitchen!), I finally discovered the secret: a quick par-boil and a heavy hand with the Parmesan. My kids actually finished the whole tray before I could even set the table. Trust me, once you try this “crunch factor,” you’ll never go back to frozen bags again.
What You’ll Need to Grab
- ⭐ 3 large Russet potatoes (scrubbed clean and cut into wedges)
- ⭐ 3 Tbsp extra virgin olive oil
- ⭐ 1/2 cup grated Parmesan cheese (the good stuff, not the powder!)
- ⭐ 1 tsp garlic powder (fresh garlic burns too fast in the oven)
- ⭐ 1/2 tsp smoked paprika (for that gorgeous golden glow)
- ⭐ Salt and cracked black pepper to taste
- ⭐ A handful of fresh parsley, finely chopped for a pop of color
Let’s Get Cooking (Step-by-Step)
- The Secret Soak: Put your cut wedges in a bowl of cold water for 15 minutes. This gets rid of the extra starch—don’t skip this if you want them truly crispy!
- The Quick Boil: Boil the wedges in salted water for just 5 minutes. They should be slightly soft but not falling apart. Drain them and pat them completely dry with a towel. Water is the enemy of crispiness!
- Seasoning Time: Preheat your oven to 400°F (200°C). In a large bowl, toss the dry potatoes with oil, garlic powder, paprika, salt, and pepper. Hold off on the Parmesan for now.
- The Roast: Spread them in a single layer on a baking sheet. Roast for 20 minutes, then flip them over.
- The Cheesy Finish: Sprinkle the Parmesan over the wedges and bake for another 10-15 minutes until they look golden and sizzle.
Chef’s “Learn From My Mistakes” Note
The biggest mistake I ever made was crowding the pan. If the wedges are touching each other, they will steam instead of crisp up. Give them some space to breathe! Also, if you use fresh minced garlic, add it in the last 5 minutes only, otherwise, it turns bitter and black.
Common Questions (FAQ)
Q: Can I use an Air Fryer?
A: Absolutely! Set it to 400°F and shake the basket every 5 minutes. They’ll be done in about 15-20 minutes.
Q: My potatoes are sticking to the tray, help!
A: Make sure your baking sheet is well-oiled or use parchment paper. Also, don’t try to flip them too early; they release naturally once the crust forms.
(How I Finally Mastered the Crispiest Garlic Parmesan Potato Wedges)
