Crispy Garlic Parmesan Potato Wedges

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The “Craggy Crust” Garlic Parmesan Wedges

This method uses a high-heat “roast” rather than frying, ensuring the parmesan toasts into the potato rather than burning in a pan.

CategoryDetails
Prep Time15 minutes
Cook Time35–40 minutes
Total Time55 minutes
Yield4 servings

🍴 Ingredients

  • The Potatoes:
    • 4 large Russet potatoes (scrubbed, skin on)
    • 2 tbsp Salt (for the boiling water)
  • The “Glue” & Flavor:
    • ¼ cup Olive oil or melted duck fat
    • ½ cup Grated Parmesan cheese (use the powdery stuff for maximum coverage!)
    • 1 tbsp Garlic powder (fresh garlic burns; powder is better for roasting)
    • 1 tsp Dried parsley or Italian seasoning
    • ½ tsp Smoked paprika & Black pepper

👩‍🍳 Instructions

1. The Parboil (Crucial)

  • Cut each potato into 8 even wedges.
  • Place them in a pot of cold water with the 2 tbsp salt. Bring to a boil and cook for 5 minutes. Drain immediately.
  • The “Shake”: Put the lid back on the empty pot and shake the wedges for 10 seconds. You want the edges to look “fuzzy.”

2. The Seasoning Bath

  • Preheat your oven to 210°C (410°F).
  • In a large bowl, whisk the oil, garlic powder, parsley, paprika, and pepper.
  • Toss the warm, fuzzy wedges in the oil until coated. Hold back the cheese for a second.

3. The Parmesan “Bread”

  • Add the Parmesan cheese to the bowl and toss again. The fuzzy starch from the parboiling will grab onto the cheese and spices, creating a thick paste on each wedge.

4. The Skin-Side Down Rule

  • Line a baking sheet with parchment. Arrange the wedges so they are not touching.
  • Place them skin-side down (the point of the wedge facing up). This allows the hot air to circulate around both “fleshy” sides, making them extra crisp.

5. The High-Heat Blast

  • Roast for 35–40 minutes. You don’t even need to flip them if your oven is hot enough. They are done when they are deep mahogany gold and “hollow” sounding when tapped with a fork.

The “Vampire” Dip: While these are great alone, serve them with a side of Lemon-Garlic Aioli (mayo, lemon juice, and a clove of fresh crushed garlic). The acid in the lemon cuts right through the richness of the Parmesan.

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