Name: Buttery Garlic Parmesan Potato Wedges
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 pounds potatoes (russet or Yukon Gold); 1 tablespoon cornstarch; 2 tablespoons olive oil; 3 tablespoons melted butter; 3 minced garlic cloves; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup finely grated Parmesan; 2 tablespoons chopped parsley

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I love how simple ingredients — butter, garlic, and Parmesan — transform ordinary potato wedges into golden, crave-worthy bites; they’re a family favorite for weeknights and parties alike. If you like a sweeter spin, I sometimes make a batch of garlic-parmesan sweet potato wedges as a contrast, and both disappear fast.

Why Make This Recipe

Crispy on the outside, tender on the inside: the texture contrast is addictive and holds up for dipping.
Big flavor from minimal fuss: butter plus Parmesan and garlic give rich, savory depth without long prep.
Versatile side or snack: pairs with weeknight proteins, sandwiches, or party platters.
Quick and predictable: 35–40 minutes in the oven with basic equipment like a rimmed baking sheet.
Personal note: I love this recipe because a small technique change — a short soak and a dusting of cornstarch — turned average wedges into reliably crisp ones. You can also try them alongside crispy garlic-parmesan duchess potatoes for a more elegant spread.

Recipe Overview

Prep time: 15 minutes (plus optional 30-minute soak)
Cook time: 35–40 minutes
Total time: 50–85 minutes depending on soak
Servings: 4 as a side (about 8 wedges per person)
Difficulty: Easy
Method: Oven-baked wedges on a rimmed sheet, flipped once for even browning; finish with melted butter, garlic, and grated Parmesan.

My Experience Making This Recipe

I tested this recipe several times using both russet and Yukon Gold potatoes and found Yukon Golds brown a touch faster and taste richer. The biggest discovery was that a brief cold-water soak and a light dusting of cornstarch before oiling dramatically improves crispness.

How to Make Buttery Garlic Parmesan Potato Wedges

Start by scrubbing 2 pounds of potatoes and cutting them into even wedges (about 8 wedges per medium potato). Soak the cut wedges in cold water for 20–30 minutes to remove surface starch, then dry thoroughly. Toss with 1 tablespoon cornstarch, 2 tablespoons olive oil, 3 tablespoons melted butter, 3 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Arrange wedges cut-side down on a parchment-lined rimmed baking sheet, bake at 425°F (220°C) for 18–20 minutes, flip, and bake another 15–20 minutes until golden and tender. Immediately toss with 1/2 cup finely grated Parmesan and 2 tablespoons chopped parsley before serving.

Equipment note: use a rimmed baking sheet and a silicone spatula or tongs to flip; a wire rack on the sheet helps airflow if you want extra-crispy bottoms.

Expert Tips for Success

Uniform cuts matter: cut wedges similar in size so they cook evenly; aim for 1/2–3/4-inch thickness on the thickest side.
Soak for crispness: 20–30 minutes in cold water removes excess surface starch and prevents a gummy interior.
Cornstarch trick: dusting wedges with 1 tablespoon cornstarch before oiling gives a light, crispy crust without changing flavor.
Butter + oil balance: combine butter (flavor) with olive oil (higher smoke point) to get browning without burning — I use 3 tablespoons butter + 2 tablespoons oil.
Convection oven: if using convection, lower the temperature to 400°F (205°C) and watch closely; wedges may finish 5–10 minutes sooner. Also see this handheld slow-cook adaptation if you want a different approach: slow-cook inspiration.

How to Serve Buttery Garlic Parmesan Potato Wedges

Classic pairing: serve with lemon-garlic aioli or ketchup for dipping and a wedge of lemon for brightness.
Make it a meal: top with shredded rotisserie chicken and chopped scallions for an easy weeknight dinner; I often combine them with a crockpot chicken dish for a full plate using this recipe as inspiration: crockpot chicken and potatoes.
Party platter: arrange wedges in a fan on a large board with small bowls of blue cheese, ranch, and spicy mayo for variety.
Presentation tip: toss wedges with fresh parsley and a final dusting of fresh Parmesan just before serving to keep the cheese from melting into a paste.

Storage and Reheating Guide

Refrigerate cooled wedges in an airtight container for up to 3–4 days. For best texture, reheat in a 400°F (200°C) oven for 8–12 minutes on a baking sheet; this restores crispiness much better than the microwave. To freeze, flash-freeze wedges in a single layer on a tray for 1 hour, then transfer to a freezer bag for up to 2 months; reheat from frozen at 425°F (220°C) for 15–20 minutes.

Recipe Variations

Gluten-free: this recipe is naturally gluten-free if you use gluten-free cornstarch and check your Parmesan for additives.
Dairy-free: swap butter for vegan butter and use a dairy-free grated parmesan-style topping; increase olive oil by 1 tablespoon for flavor.
Herb-forward: replace parsley with chopped rosemary and thyme for an earthy variation.
Sweet potato version: use the same method but reduce bake time slightly; you can follow the flavor profile tested in this sweet potato variation: garlic-parmesan sweet potatoes.

Nutritional Highlights

These wedges provide potassium and vitamin C from the potatoes and a boost of protein and calcium from Parmesan. Watch portion size: a typical serving is about 200–250 grams to manage calories if you’re tracking intake. Allergen note: contains dairy (Parmesan, butter); substitute as suggested for dairy-free diets.

Troubleshooting Common Issues

Wedges are soggy, not crisp: make sure they’re dry before oiling and don’t overcrowd the pan; use a hot oven (425°F) and flip once.
Bottoms burn before insides cook: reduce oven temp to 400°F and use a wire rack on the sheet to improve air circulation.
Garlic browns and tastes bitter: add minced garlic in the last 5 minutes of baking or toss with garlic-infused melted butter after baking to preserve fresh garlic flavor.

Frequently Asked Questions

Q: Can I use red potatoes or sweet potatoes with this exact method?
A: Yes, red potatoes and Yukon Golds work well; they may brown faster than russets so check at 30 minutes. Sweet potatoes are softer and can caramelize, so reduce bake time by 5–10 minutes and keep an eye to avoid burning.

Q: Do I have to soak the potatoes?
A: Soaking 20–30 minutes improves crispness by removing surface starch, but if you’re short on time you can skip it — just increase the cornstarch to 1.5 tablespoons and make sure wedges are thoroughly dry.

Q: Can I make these ahead for a party?
A: Par-bake them 75% of the way, cool, and refrigerate. Finish baking at 425°F for 10–12 minutes right before serving to restore crispness.

Q: Is Parmesan necessary? Can I use Pecorino or a different cheese?
A: Parmesan gives a nutty, salty finish but Pecorino Romano is a great substitute for a sharper flavor. Grate finely so the cheese adheres evenly and melts lightly onto the hot wedges.

Conclusion

For another tested take on baked garlic-Parmesan wedges with a similar flavor profile and easy instructions, check out Baked Garlic Parmesan Potato Wedges – Creme De La Crumb.

Buttery Garlic Parmesan Potato Wedges