Extra crispy on the outside, fluffy inside, and coated in garlic, parmesan and herbs — these are the potato wedges everyone fights over. The secret to restaurant-crispy oven wedges is a quick par-boil before roasting: it roughs up the surface so the edges crisp like crazy. Way better than fries, perfect as a side or a snack with garlic aioli, and they’re cheap and easy to boot.
Fun fact: the trick of par-boiling potatoes before roasting was popularized by British chefs chasing the perfect roast potato. Boiling softens the outer layer and ‘chuffs up’ the edges when you toss them, creating tons of craggy surface area that turns shatteringly crisp in the oven.
Why this recipe works
PAR-BOIL first. A 6-minute boil softens the outside so it crisps deeply and the inside turns fluffy.
HOT oven, single layer. 425°F and space between wedges means they roast and crisp instead of steaming.
PARMESAN at the right time. Toss most in before roasting for a crust, and a fresh handful after for flavor.
Ingredients
Serves 4.
Wedges:
4 large russet potatoes, cut into wedges
3 tbsp olive oil
4 cloves garlic, minced
1/2 cup grated parmesan, divided
1 tsp Italian seasoning
1/2 tsp paprika
1 tsp salt + 1/2 tsp pepper
To serve:
2 tbsp chopped parsley
Garlic aioli or ranch, for dipping
Instructions
Step 1: Par-boil
Bring a pot of salted water to a boil. Add the potato wedges and boil 6 minutes. Drain gently and let steam-dry 5 minutes (this is key for crispiness).
Step 2: Season
In a bowl, whisk olive oil, garlic, half the parmesan, Italian seasoning, paprika, salt and pepper. Add the wedges and toss to coat.
Step 3: Arrange
Heat oven to 425°F (220°C). Spread the wedges in a single layer on a lined tray, cut-sides down, not touching.
Step 4: Roast
Roast 25-30 minutes, flipping halfway, until deeply golden and crisp.
Step 5: Finish
Sprinkle with the remaining parmesan and parsley right out of the oven.
Step 6: Serve
Serve hot with garlic aioli or ranch for dipping.
Nutrition information
Calories: 290 kcal per serving
Protein: 8 g
Carbohydrates: 38 g
Fat: 12 g
Saturated Fat: 3 g
Fiber: 3 g
Pro tips for the best garlic parmesan potato wedges
Dry them well. The drier the wedges before roasting, the crispier they get. Don’t skip the steam-dry.
Don’t crowd the pan. Use two trays if needed — crowding steams the wedges and they go soft.
Air fryer option. Air-fry at 400°F for 18-20 minutes, shaking halfway.
Fresh parmesan. Grate it from a block; pre-grated doesn’t melt or crisp as well.
Frequently asked questions
How do I make potato wedges crispy in the oven?
Par-boil them, dry them well, toss in oil, and roast hot (425°F) in a single layer, flipping once. The par-boil is the biggest secret.
Do I have to par-boil?
No, but it makes a huge difference in crispiness and fluffiness. Skipping it gives denser, less crispy wedges.
What potatoes are best for wedges?
Russets — they’re starchy, crisp up well, and turn fluffy inside. Yukon gold also works.
Can I make them in an air fryer?
Yes — 400°F for 18-20 minutes, shaking the basket halfway through.
How do I store and reheat leftovers?
Fridge up to 3 days; re-crisp in a hot oven or air fryer, never the microwave.
