Potato wedges are seasoned with olive oil, fresh garlic, herbs, spices, and Parmesan cheese, then roasted or air-fried until crisp and golden. Finished with extra Parmesan and fresh parsley, these wedges make a flavorful side or snack, perfect for dipping in ranch, garlic aioli, or spicy mayo.
Ingredients 14
4 russet potatoes, large
3 tbsp olive oil
4 cloves garlic, minced
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp Italian seasoning
1⁄2 tsp garlic powder
1⁄2 cup Parmesan cheese, grated
2 tbsp cornstarch, helps crispiness
parsley, fresh, chopped
Optional Dipping Sauce
Ranch
Garlic aioli
spicy mayo
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Method 13
Wash and scrub well.
Cut each into 8 wedges.
Soak in cold water for 20–30 minutes to remove excess starch.
Drain and dry thoroughly.
In a large bowl, toss wedges with: , , , , , , , .
Add last and toss lightly.
Preheat oven to 425°F (220°C).
Arrange skin-side down on a parchment-lined tray.
Bake 35–45 minutes, flipping halfway through.
Broil 2–3 minutes at the end for extra crispiness.
Air fry at 400°F (205°C) for 18–22 minutes.
Shake basket halfway through cooking.
Sprinkle with: , Fresh parsley, A little flaky salt
Helpful tips
Soak wedges in cold water for 20–30 minutes to remove excess starch.
Broil 2–3 minutes at the end for extra crispiness.
