The Ultimate Crispy Potato Side

Few things compare to the comfort of crispy, golden potato wedges straight from the oven. They’re the ultimate crowd-pleaser — simple, flavorful, and perfect for pairing with just about anything. With the addition of garlic and parmesan, these wedges transform from ordinary baked potatoes into an irresistible treat that’s crispy on the outside, tender inside, and bursting with flavor.

Whether you’re hosting a game night, weeknight dinner, or casual family meal, these wedges are the perfect side dish. Unlike fried potato recipes, baking them keeps them healthier while still achieving that crunchy exterior. And the parmesan and garlic coating? Pure magic — salty, savory, and slightly nutty, complementing the natural sweetness of the potatoes.

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Why This Recipe Works

1. Crispy, Not Soggy

Using olive oil and proper spacing ensures the wedges bake evenly and develop a golden crisp exterior. Flipping them halfway through guarantees uniform crispiness.

2. Garlic + Parmesan Flavor Boost

Fresh garlic, garlic powder, and parmesan elevate the simple potato into something special. The parmesan forms a slight crust during baking, locking in flavor and texture.

3. Easy, Weeknight-Friendly

Prep takes just 10–15 minutes, and the oven does the rest. Minimal equipment and ingredients make this recipe accessible for any home cook.

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Ingredients Overview

Main Ingredients for Potato Wedges

• Potatoes – Yukon Gold or Russet, cut into wedges.
• Olive Oil – Ensures crispiness.
• Garlic – Freshly minced and garlic powder for deeper flavor.
• Parmesan Cheese – Adds savory richness.
• Parsley – For freshness and color.
• Seasonings – Salt and black pepper.

Optional: Paprika or chili powder for a subtle smoky or spicy note.

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Step-by-Step Preparation

1. Preheat the oven – 425°F (220°C) for perfect crisping.
2. Cut potatoes – Wash, scrub, and slice into wedges of even size.
3. Toss with oil and seasonings – In a large bowl, combine olive oil, garlic, parmesan, parsley, salt, and pepper. Coat evenly.
4. Arrange on baking sheet – Place wedges in a single layer with space between them.
5. Bake and flip – Bake for 35–40 minutes, flipping halfway for even browning.
6. Optional garnish – Sprinkle additional parmesan and parsley before serving.
7. Serve hot – Pair with ketchup, aioli, or your favorite dipping sauce.

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Tips for Perfect Wedges

• Uniform size – Ensures even cooking.
• High heat – 425°F helps the outside crisp quickly without drying the inside.
• Don’t overcrowd – Air circulation is key for crispiness.
• Cheese timing – Sprinkle parmesan halfway through or at the end for optimal melting.

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Serving Suggestions

• Alongside burgers, sandwiches, or grilled chicken.
• With dipping sauces: garlic aioli, ketchup, or sriracha mayo.
• As a snack for parties or game nights.

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INGREDIENTS

• – 4 large potatoes (Yukon Gold or Russet), cut into wedges
• – 3 tbsp olive oil
• – 3 cloves garlic, minced
• – ½ tsp garlic powder
• – ½ tsp salt
• – ¼ tsp black pepper
• – ½ cup grated parmesan cheese
• – 2 tbsp fresh parsley, chopped
• – Optional: ½ tsp paprika or chili powder

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INSTRUCTIONS

1. Preheat oven to 425°F (220°C).
2. Wash and cut potatoes into wedges of even size.
3. In a large bowl, toss potato wedges with olive oil, minced garlic, garlic powder, salt, pepper, parmesan, and parsley.
4. Spread wedges on a baking sheet in a single layer, ensuring space between each wedge.
5. Bake for 35–40 minutes, flipping halfway through for even browning.
6. Optional: Sprinkle extra parmesan and parsley on top before serving.
7. Serve hot with your favorite dipping sauce.

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