Baked Garlic Parmesan Potato Wedges

Ingredients

For the Wedges:

For the Baking Soda Bath:

Goal: Create a starchy exterior for maximum crunch.

Preheat & Prep: Position a rack in the lower third of your oven and preheat to 425°F (220°C) . Line a large, rimmed baking sheet with parchment paper or foil for easy cleanup. If using foil, give it a light spray with non-stick cooking spray.
Cut the Potatoes: Scrub the potatoes thoroughly. Leaving the skin on, cut each potato in half lengthwise. Lay each half flat-side down and cut into 3 to 4 even wedges. Aim for wedges that are about ¾-inch thick at the skin side.
Boil the Water: In a large pot, bring 8 cups of water to a rolling boil. Add 1 tablespoon of baking soda and 1 tablespoon of kosher salt. Why baking soda? The alkaline water breaks down the pectin in the potato’s surface, creating a thin, starchy paste that is the foundation for a crispy crust.
Parboil: Carefully add the potato wedges to the boiling water. Boil for 8 to 10 minutes. The wedges should be slightly tender on the outside but still firm and uncooked in the center. A fork should pierce the outer layer with slight resistance, but the wedge should not fall apart.
Drain & Dry: Drain the potatoes in a colander and let them sit for 2-3 minutes to allow steam to evaporate. The surface will look slightly fluffy or “furry”—this is exactly what you want.

Goal: Coat evenly and create the crust.

Return to Pot: Transfer the slightly dried wedges back to the empty pot (or a large bowl).
Add Cornstarch: Sprinkle the cornstarch over the hot wedges. Toss vigorously with tongs or by shaking the pot with a lid on. The cornstarch will combine with the residual moisture and the starchy surface to form a thin, white, paste-like coating. This is the key to the crunch.
Add Oil & Spices: Drizzle the olive oil over the wedges. Add the garlic powder, onion powder, salt, pepper, and paprika. Toss again until the wedges are evenly coated.
Add Parmesan: Add ¼ cup of the finely grated Parmesan cheese to the bowl. Toss gently to combine. The cheese will start to adhere to the starchy surface.
Arrange on Pan: Spread the wedges in a single layer on the prepared baking sheet, making sure they are not touching. Crowding the pan will cause them to steam rather than crisp.

Goal: Achieve golden-brown perfection.

First Bake: Place the baking sheet on the lower rack and bake for 20 minutes.
Flip: Remove the pan from the oven. Using a thin spatula, carefully flip each wedge over to ensure even browning. Return the pan to the oven.
Second Bake: Bake for another 15 to 20 minutes, or until the wedges are deep golden brown, crisp to the touch, and the edges are dark golden.
Check for Doneness: A fork should slide easily into the center of the largest wedge, and the exterior should have a firm, audible crunch when tapped.

Cool Slightly: Let the wedges cool on the baking sheet for 2 minutes. This allows the crust to set further.
Garnish: Transfer the wedges to a serving platter. Sprinkle with the remaining ¼ cup of grated Parmesan cheese and the fresh parsley.
Serve Immediately: These are best enjoyed hot from the oven. Serve with your favorite dipping sauces such as garlic aioli, ranch dressing, or spicy ketchup.

*Nutrition information is an estimate and per serving (1/4 of recipe).*

Make it Spicy: Add ½ teaspoon of cayenne pepper or red pepper flakes to the seasoning mix.
Herb Variation: Swap the parsley for fresh rosemary or chives.
Cheese Swap: While Parmesan is classic, Pecorino Romano offers a sharper, saltier flavor. For a dairy-free version, omit the Parmesan; the cornstarch method will still yield exceptionally crispy wedges.
Air Fryer Method: Follow steps 1-8 for parboiling and coating. Air fry at 400°F (200°C) for 15-18 minutes, shaking the basket halfway through, until golden and crisp