Irresistible Baked Garlic Parmesan Potato Wedges

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Irresistible Baked Garlic Parmesan Potato Wedges

Crisp-Edged Wedges • Shatter-Cold Parm Crust • Zero Soggy Centers • One Pan = Zero Cleanup

These aren’t your average “baked potatoes.” They’re diner nostalgia reborn — crisp-shattered russet wedges, garlic-dusted and crowned with parmesan that forms a glass-like crust. Developed with a Waffle House veteran chef, this recipe breaks every soggy-potato rule to deliver the crunch of deep-fried fries straight from your oven.

Perfect for game days, weeknight dinners, or when you need to prove that baked beats fried — every time.

 Why You’ll Love This Recipe

• ✅ Ready in 30 minutes — faster than takeout.
• ✅ Stays crisp for 30+ minutes (the cornstarch secret).
• ✅ Real parmesan crust — no rubbery melt.
• ✅ One pan, zero mess — perfect for any skill level.
• ✅ Freezer-to-oven friendly — meal prep magic.

 Equipment

• Large mixing bowl
• Microwave-safe bowl
• Clean kitchen towel
• Baking sheet or cast-iron skillet
• Wire rack (optional but ideal)
• Tongs or spatula
• Basting brush

 Ingredients

 The Wedge Armor

• 3 russet potatoes, peeled and cut into 1-inch wedges
• 1 tbsp cornstarch (non-negotiable for crispness)
• 4 tbsp avocado oil or peanut oil
• 2 tsp kosher salt
• 2 tsp garlic powder
• 2 tsp Italian seasoning

 The Parmesan Core

• ½ cup finely grated parmesan cheese (divided)
• 1 tbsp butter, melted
• 1 tsp lemon zest

The Finisher

• Extra shaved parmesan
• Fresh parsley, finely chopped
• Red pepper flakes in 1 tsp olive oil

 Step-by-Step Instructions

Phase 1: Prep Like a Pro (5 mins)

1. Cut potatoes into uniform 1-inch wedges for even cooking.
2. Microwave wedges with 2 tbsp water for 5 minutes — this par-cooks and gelatinizes starch.
3. Toss hot wedges with cornstarch and 1 tbsp oil until fully coated.
4. Spread on a towel and air-dry 5 minutes.

 Game-Changer: Skipping this “steam-dry” step = soggy wedges. Don’t skip it!

Phase 2: Layer Like a Diner Chef (15 mins)

1. Add oil to a cold cast-iron pan or sheet pan, then add wedges.
2. Heat to medium-high and cook 6 minutes without flipping — this sets the golden crust.
3. Flip wedges and cook another 5 minutes.
4. Sprinkle seasonings and half the parmesan evenly.
5. Rest 1 minute — the crust will set and turn crisp.

⚠️ Tip: Never overcrowd the pan — crowding = steaming. Cook in two batches if needed.

Phase 3: Parmesan Bloom (5 mins)

1. Bake wedges at 425°F (220°C) for 3 minutes.
2. Add remaining parmesan and bake 2 more minutes.
3. Brush with lemon-infused butter and top with parsley, shaved parm, and red pepper oil.

✅ Perfect Test: The crust should shatter when tapped — not bend.

 Pro Tips

• Cold start = crunch: Starting cold helps oil penetrate evenly.
• Use russets: Their high starch creates shatter-crisp edges.
• Steam-dry is key: Moisture is the enemy of crisp.
• Add parmesan late: Prevents burning and ensures “glass” texture.
• Rest before serving: Letting them sit 1 minute sets the crust.

 Serving Ideas

• Game Day: Serve skewered with bacon and lemon wedges.
• Weeknight Dinner: Pair with baked chicken, steak, or a fresh salad.
• Meal Prep: Reheat in an air fryer for a 4-minute crisp revival.
• 🌶️ Want spice? Add crumbled jalapeños and drizzle with hot honey.

 Variations & Substitutions

• Keto: Replace potatoes with radishes; use nutritional yeast instead of parmesan.
• Vegan: Swap butter and parm for vegan alternatives.
• Gluten-Free: Naturally GF — just verify seasoning mixes.
• Extra Cheesy: Mix mozzarella with parm for gooey meets crisp.

 Storage

• Fridge: Up to 2 days (on wire rack for airflow).
• Reheat: 400°F air fryer for 4 minutes — never soggy.
• Freeze: Par-cook, freeze solid, and bake from frozen (+2 mins).

These Baked Garlic Parmesan Potato Wedges aren’t just a side dish — they’re a statement. Every golden edge, every parmesan shard, every satisfying crack of that crust says: You don’t need a fryer to make magic.

So tonight, start with cold potatoes. Trust the steam-dry. Bloom your parmesan late.
Because perfection isn’t baked — it’s revealed.

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Irresistible Baked Garlic Parmesan Potato Wedges

Crispy, cheesy, and perfectly seasoned — these oven-baked wedges deliver the crunch and flavor of restaurant fries without the fryer.

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Ingredients Equipment Method Notes

Ingredients

  

• 3 russet potatoes cut into wedges
• 1 tbsp cornstarch
• 4 tbsp avocado oil
• 2 tsp salt
• 2 tsp garlic powder
• 2 tsp Italian seasoning
• ½ cup grated parmesan
• 1 tbsp melted butter
• 1 tsp lemon zest
• Optional: parsley shaved parmesan, red pepper flakes

Equipment

• 3 russet potatoes, peeled and cut into 1-inch wedges
• 1 tbsp cornstarch (non-negotiable for crispness)
• 4 tbsp avocado oil or peanut oil
• 2 tsp kosher salt
• 2 tsp garlic powder
• 2 tsp Italian seasoning

Method

 

1. Microwave wedges with 2 tbsp water for 5 mins.
2. Toss with cornstarch and oil; air-dry 5 mins.
3. Heat oil in pan, add wedges cold, and cook 6 mins per side.
4. Sprinkle half the parmesan, rest 1 min.
5. Bake 3 mins at 425°F; add remaining parmesan, bake 2 mins more.
6. Brush with butter, garnish, and serve hot.

Notes

Serve with ranch, garlic aioli, or spicy ketchup.