Shatteringly crisp outside, fluffy inside, and coated in savory Parmesan — these potato wedges are the side dish that steals the show. A hot oven and a cornstarch trick deliver crunch without a deep fryer.
Ingredients
- 4 large russet potatoes, cut into wedges
- 1/3 cup olive oil
- 2 tablespoons cornstarch
- 3/4 cup freshly grated Parmesan cheese
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Marinara or garlic aioli, for dipping
Instructions
- Preheat: Preheat your oven to 425°F (220°C). Place a rimmed baking sheet in the oven to heat — a hot pan jump-starts the crisping.
- Prep the potatoes: Soak the wedges in cold water for 20 minutes (this removes excess starch for maximum crispness), then drain and pat completely dry.
- Coat: Toss the dry wedges with olive oil, then with the cornstarch, Parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper until evenly coated.
- Roast: Arrange cut-side down on the hot baking sheet with space between wedges. Roast 20 minutes, flip, and roast 15-20 minutes more until deeply golden and crisp.
- Serve: Sprinkle with fresh parsley and serve immediately with your favorite dipping sauce.
Pro tip: The two non-negotiables for crispness: soak out the starch and don’t crowd the pan. Wedges that touch each other steam instead of crisp. Work in two batches if needed.
Estimated nutrition per serving: 380 calories, 10g protein, 16g fat, 52g carbohydrates.
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