Crispy Garlic Baked Potato Wedges

Ingredients

• 6 largerusset potatoes, rinsed
• 60 ml (¼ cup)olive oil
• 1 tablespoon minced garlic, or 3 teaspoons garlic powdergarlic
• ½ teaspoononion powder
• 2 teaspoons, adjusted to tastesalt
• 1 teaspoonpaprika
• ½ teaspooncracked pepper
• About 67 g (⅔ cup), dividedfinely grated or shredded Parmesan cheese
• 2 tablespoonsfresh parsley, chopped

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (390°F). Line two large baking sheets with parchment paper and set them aside.

2. 2

   Cut the potatoes

   Slice each potato in half lengthways, then cut each half lengthways twice more to make eight wedges. Aim for wedges of a similar thickness and size.

3. 3

   Mix the seasoning

   Combine the oil, garlic, onion powder, salt, paprika and pepper in a small jug. Pour the mixture over the potatoes and toss until evenly coated.

4. 4

   Arrange and season

   Spread the wedges in a single layer on a large baking tray, with the skin sides down. Sprinkle over half of the Parmesan and add extra salt if needed.

5. 5

   Bake until crisp

   Bake for 35 minutes, turning the wedges halfway through, until golden and crisp and a fork passes through the potato easily.

6. 6

   Finish and serve

   Scatter over the parsley and the remaining Parmesan before serving.

What are potato wedges?

Potato wedges are thick slices of potato, often baked or fried with their skins on. This American-style version is seasoned with garlic and paprika, then finished with Parmesan and parsley.

Russet potatoes are a good fit because their starchy flesh turns soft inside as the cut surfaces brown. Keeping the skin on also helps the wedges hold their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 296 calories, 9g protein, 40g carbs, 12g fat.

The potatoes provide most of the carbohydrates, while olive oil and Parmesan contribute much of the fat and Parmesan also supplies protein. Serve a portion with vegetables and a protein-rich main to round out the plate.

Choose and cut the potatoes

Russets: their floury texture gives the centres a light, pillowy feel when cooked through. Rinse them first, as directed, and cut them into evenly sized wedges so they cook at a similar pace.

Even pieces: consistent thickness matters more than perfect uniformity. Smaller wedges may brown sooner, so check them as they bake.

Coat them evenly

Seasoned oil: mixing the oil with the garlic, onion powder, salt, paprika and pepper before adding it helps distribute the flavour across the potatoes. Toss thoroughly so there are no dry patches.

Fresh or powdered garlic: the recipe allows either minced garlic or garlic powder. Use the quantity specified for the option you choose.

Make room for crisping

Single layer: arrange the wedges with space around them rather than piling them up. Crowding traps moisture and can make the surfaces less crisp.

Skin side down: placing the wedges this way follows the recipe and gives them a stable base on the tray. Use the two lined baking sheets to spread them out if needed.

Watch the Parmesan

First half: sprinkling some Parmesan over the wedges before baking lets it melt and brown along with the potatoes. Finely grated cheese spreads readily, while shredded cheese leaves more distinct patches.

Final half: add the rest with the parsley after baking so its flavour and texture remain more noticeable. Taste before adding extra salt, since Parmesan is already savoury.

Check for doneness

Turn halfway: turning the wedges at about the midpoint of the 35-minute bake helps them colour more evenly. Handle them carefully so the coating stays in place.

Fork test: look for golden, crisp exteriors and potato that yields easily to a fork. If the wedges are still firm inside, continue baking until tender.

Serve alongside

Fresh finish: parsley adds a bright contrast to the rich, savoury coating. Serve the wedges while hot for the best contrast between crisp edges and soft centres.

Meal pairing: offer them with a salad or another vegetable, and pair with a protein such as grilled chicken, fish or beans for a fuller meal.

Recipe notes & tips

• Cut the potatoes into wedges of similar thickness so they finish cooking at about the same time.
• Use both prepared baking sheets to keep the wedges in a single layer.
• Toss the potatoes until the oil and seasonings coat all sides.
• Turn the wedges halfway through the bake for more even browning.
• Add extra salt only after tasting, as the Parmesan adds savouriness.

Variations

• Add herbs: mix dried oregano or rosemary into the oil seasoning.
• Make them spicier: add a pinch of chilli flakes with the paprika.
• Use garlic powder: swap in 3 teaspoons of garlic powder for the minced garlic.
• Change the cheese: try finely grated pecorino in place of Parmesan.
• Serve with a dip: offer the hot wedges with a garlic yoghurt dip or tomato ketchup.

Common mistakes to avoid

• Uneven wedges: cut them to a similar thickness so small pieces do not overcook before larger ones.
• Crowded tray: spread the potatoes over both baking sheets so they can brown rather than steam.
• Patchy seasoning: toss the wedges thoroughly in the oil mixture before arranging them.
• Skipping the turn: turn the wedges halfway through the bake for more even colouring.
• Adding all the cheese at once: reserve half to sprinkle on after baking, as directed.

How to store

Cool leftovers and refrigerate them in an airtight container for up to 3 days. Reheat in an oven or air fryer until hot and crisp; microwaving will warm them but soften the edges.

Frequently asked questions