Crispy Garlic Baked Potato Wedges are soft pillows on the inside, crunchy on the outside with a good kick of garlic and parmesan cheese, and NO pre-soaking or parboiling needed!
Crispy Garlic Baked Potato Wedges… Bet you’ve never had them with so many amazing flavours before!
When I first started out making wedges, the one thing I was intimidated by was how to cut potatoes into the perfect shape wedge. Getting them crispy was another insane issue I had. It is actually the complete opposite and they are SO EASY to make. I prefer them over making fries, and have included step by step photos of cutting the perfect wedge!
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Wedges are a family favourite around here….but I’m sure this isn’t the only family. I’m thinking families on a universal or world wide scale have the same love affair with a good, crispy wedge. This week, reading all of the amazing reviews from my Crispy Sweet Potato Wedges with Garlic Avocado Aioli recipe, I suddenly craved — no — C.R.A.V.E.D some CRISPY and CRUNCHY wedges. Usually, the wedges we make are the Smokey Mexican Beef Wedges, which are basically Taco smothered wedges. Or….come to think of it…..tacos on wedge-roids.
Since most of you have also been writing in after trying the Crispy Garlic Butter Parmesan Smashed Potatoes, those two flavours had to happen in a wedge.
After making potato wedges once, you won’t want to be cutting fries any more. BONUS POINTS: These are much quicker and healther-ish, since they’re oven baked.
1/ Halve your potato……then halve EACH HALF again, so you have 4 pieces.
2/ HALVE each of those pieces, like in the second photograph, to make wedges. That’s it.
See? WEDGES friends! Season them with your favourites. I use minced garlic instead of powdered BUT you CAN use powdered if you so desire. Paprika, parsley and plenty of salt follow, because let’s face it, salty potatoes are the best kind of potatoes.
And in 35 minutes, you have wedges. Let me rephrase. CRISPY and crunchy, garlicky parmesan potato wedges.
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- 6 large russet (or brushed) potatoes, rinsed
- 1/4 cup olive oil
- 1 tablespoon minced garlic (or 3 teaspoons garlic powder)
- 3 teaspoons salt (adjust to your tastes)
- 1 teaspoon paprika
- 2/3 cup finely grated or shredded parmesan cheese , divided
- 2 tablespoons fresh chopped parsley
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Preheat oven to 200°C | 390°F. Line 2 large baking sheets / trays with parchment (baking) paper; set aside.
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Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. (Make sure they are about the same thickness and size).
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In a small jug, combine the oil, garlic, salt and paprika. Place wedges onto the baking sheets. Pour the oil mixture over the potatoes and toss together to coat evenly. Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed. Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.
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Sprinkle with parsley and remaining parmesan cheese to serve.
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John says
These are terrific! I’ve made them both ways…with salt and without and sub’d 1/2 the amount of Slap Ya Mama..for the salt. But then I use that on about everything. +++ AAA+++
Emily Smith says
I can’t tell from the pictures, and this might be a stupid question – do you peel the potatoes or leave the skin on? Thanks!
Karina says
Hi Emily!
I prefer to just leave the skin on but brush the skin and rinse. Thanks for giving this a try. I know you will like them. Thanks for following along with me. xo
Rebekah M Averill says
Would totally make again, but would decrease the salt. besides that they were amazing.
Maranda says
This is the best recipe ever!! The potatoes turned out absolutely perfect, and the instructions were super easy to follow. This is definitely my go-to style of potatoes from now on!
Karina says
AW!! Thank you so much! I really appreciate it! I am so glad that it was simple and delicious for you! XO
Vicki says
Very good husband and I loved this!
Flex Rampant says
I’ve been wanting a simple and easy recipe for tasty wedges for a while, thanks so much for publishing this. I’ve altered things slightly but the base idea is still there. I’ve halved the amount of oil, quartered the salt and not used the cheese or the parsley. Also I placed the ingredients in a zip lock bag and massaged the the oily mixture into the the wedges and placed them in the fridge to marinate for around an hour. The result was a big thumbs up from the whole family. Cheers ?
Christine says
I was browsing your recipes and they look so yummy that I found a bunch I wanted to try right away. My husband loves garlic and Parmesan cheese and obviously you do too so I think we will be using a lot of your recipes.
I made the potato wedges last night and they were such a hit. Everybody loved them. They turned out just perfect like you said. Nice and crispy and cheesy and nice garlic taste. Thank you it is so nice to try a new recipe that actually works out like they say.
Chris Plesco says
Best fries ever had at home or restaurant. We added Lawrys season salt. Amazing. Thanks for the tasty recipie.
Joey Langston says
I tried using dill weed and they turned out great.
DeShield Greene says
Worked like a charm. I left out the parmesan and parsley because my husband just wanted them like regular fries and it still turned out great. I cooked them a little longer to get them crispier too.
Anne-Marie says
Made these for the first time tonight, as I wanted something to go with hamburgers and I am wretched at making fries. Wedges seemed so much easier. They were a huge hit! Super easy to make, and my family loved them. These are now my go-to burger pairing!
Ashlee says
I used cheddar. Hoping for good results!
Patti says
Why can’t I just print the recipe???
Karina says
Patti do you see the print button under the image in the recipe box?