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

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.