Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb russet potatoes (about 4 medium), scrubbed and cut into wedges
- 3 tbsp olive oil
- 1/3 cup finely grated Parmesan cheese, plus 2 tbsp for garnish
- 2 tbsp cornstarch
- 4 garlic cloves, minced (or 1 1/2 tsp garlic powder)
- 1 tsp kosher salt, 1/2 tsp black pepper
- 1 tsp smoked or sweet paprika
- 1/2 tsp dried oregano, 1/2 tsp dried thyme
- Optional: 1/4 tsp red pepper flakes
- 2 tbsp chopped fresh parsley (for garnish)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp buttermilk or milk
- 1 tbsp fresh lemon juice
- 1 small garlic clove, very finely minced
- 2 tbsp finely chopped fresh mixed herbs (such as chives, parsley, dill)
- 1/4 tsp kosher salt, pinch black pepper
Do This
- 1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly oil it.
- 2. Cut scrubbed potatoes into thick wedges (8 per potato). Optional: soak in cold water 15 minutes, then drain and pat very dry.
- 3. In a large bowl, mix olive oil, Parmesan, cornstarch, garlic, salt, pepper, paprika, oregano, thyme, and red pepper flakes.
- 4. Toss potato wedges in the mixture until every piece is well coated.
- 5. Arrange wedges cut side down in a single layer on the baking sheet. Bake 25 minutes, then flip and bake 10–15 minutes more until deeply golden and crisp.
- 6. While potatoes bake, stir together sour cream, mayonnaise, buttermilk, lemon juice, garlic, herbs, salt, and pepper. Chill until serving.
- 7. Transfer hot wedges to a platter, sprinkle with extra Parmesan and parsley, and serve immediately with the cool herbed dipping sauce.
Why You’ll Love This Recipe
- All the flavor of fried potato wedges, but oven-baked with far less mess and oil.
- Crispy edges, fluffy centers, and a savory Parmesan garlic crust.
- A cool, tangy herbed sauce that takes just minutes to stir together.
- Perfect for weeknight dinners, game day, or an easy crowd-pleasing side.
Grocery List
- Produce: Russet potatoes, garlic, fresh parsley, fresh chives, fresh dill (optional), lemon
- Dairy: Parmesan cheese, sour cream, buttermilk or milk
- Pantry: Olive oil, mayonnaise, cornstarch, kosher salt, black pepper, smoked or sweet paprika, dried oregano, dried thyme, red pepper flakes (optional)
Full Ingredients
For the Crispy Parmesan Garlic Potato Wedges
- 2 lb russet potatoes (about 4 medium), scrubbed and dried
- 3 tbsp olive oil
- 1/3 cup finely grated Parmesan cheese
- 2 tbsp cornstarch
- 4 garlic cloves, minced
(or 1 1/2 tsp garlic powder if you prefer a milder flavor or less chance of burning) - 1 tsp kosher salt
(or 3/4 tsp fine sea salt) - 1/2 tsp freshly ground black pepper
- 1 tsp smoked or sweet paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- Optional: 1/4 tsp red pepper flakes for a gentle heat
- 2 tbsp finely chopped fresh flat-leaf parsley, for garnish
- 2 tbsp additional finely grated Parmesan, for garnish
For the Cool Herbed Dipping Sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp buttermilk or milk
(use more or less to reach your desired consistency) - 1 tbsp fresh lemon juice
- 1 small garlic clove, very finely minced or grated
- 2 tbsp finely chopped fresh mixed herbs
(such as 1 tbsp chives, 1/2 tbsp parsley, 1/2 tbsp dill) - 1/4 tsp kosher salt, plus more to taste
- 1/8 tsp freshly ground black pepper
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the pan
Preheat your oven to 425°F (220°C). A hot oven is key to getting the potatoes crisp and golden without frying.
Line a large, heavy baking sheet with parchment paper for easy cleanup, and lightly brush or drizzle it with a bit of olive oil so the wedges brown nicely and do not stick.
If you have a dark, rimmed sheet pan, use that for the best browning.
Step 2: Cut and (optionally) soak the potato wedges
Scrub the russet potatoes well and pat them dry. There is no need to peel them; the skins help with texture and hold the wedges together.
Cut each potato in half lengthwise, then cut each half into 4 long wedges (you should get 8 wedges per potato), keeping them as similar in size as possible so they cook evenly.
For extra-crispy wedges, place the cut potatoes into a large bowl of cold water and let them soak for 15–20 minutes.
This helps remove some surface starch, which can otherwise make them gummy.
After soaking, drain the potatoes thoroughly, spread them on a clean kitchen towel or paper towels, and pat them completely dry.
Drying is very important: any excess moisture will steam the potatoes instead of allowing them to crisp.
Step 3: Make the Parmesan garlic coating
In a large mixing bowl, whisk together the olive oil, 1/3 cup finely grated Parmesan, cornstarch, minced garlic (or garlic powder), kosher salt, black pepper, paprika, dried oregano, dried thyme, and red pepper flakes if using.
The mixture should be thick and paste-like rather than watery; the cornstarch and grated cheese help it cling to the potatoes and form a crisp crust.
Taste a tiny bit (if using garlic powder; if using raw garlic, keep in mind the flavor will mellow as it bakes) and adjust the seasoning with a pinch more salt or pepper if desired.
Step 4: Toss the wedges to coat
Add the thoroughly dried potato wedges to the bowl with the Parmesan garlic mixture.
Use your hands or a large spatula to gently toss and turn the wedges until every surface is evenly coated.
Take a moment to really work the mixture onto the potatoes; the more evenly they are coated, the better the flavor and crunch.
If there is any mixture left at the bottom of the bowl, scrape it up and press it onto the wedges so nothing goes to waste.
Step 5: Arrange on the pan and bake until crisp
Arrange the coated potato wedges on the prepared baking sheet in a single layer, cut side down where possible, with a little space between each piece.
Crowding will cause them to steam instead of crisp, so use a second baking sheet if needed.
Place the pan on the middle rack and bake for 25 minutes without moving them; this helps them develop a golden crust.
After 25 minutes, use a thin spatula or tongs to flip each wedge carefully.
Return the pan to the oven and bake for another 10–15 minutes, until the wedges are deeply golden brown on the edges and crisp on the outside but tender all the way through when pierced with a fork.
If you want them extra dark and crunchy, you can switch the oven to broil for the last 2–3 minutes, watching closely so the Parmesan does not burn.
Step 6: Make the cool herbed dipping sauce
While the potatoes are baking, prepare the dipping sauce.
In a medium bowl, combine the sour cream, mayonnaise, buttermilk (or milk), and lemon juice. Whisk until smooth.
Stir in the finely minced garlic, chopped fresh herbs, salt, and pepper.
Taste and adjust: add a little extra salt for more punch, a splash more lemon juice for brightness, or a spoonful more buttermilk if you prefer a thinner, drizzleable sauce.
Cover and refrigerate until ready to serve; the flavors will deepen as it chills.
Step 7: Garnish and serve
When the potato wedges are crisp and cooked through, remove the baking sheet from the oven.
While they are still hot, sprinkle the wedges with the remaining 2 tbsp grated Parmesan and the chopped fresh parsley.
Gently toss right on the pan or arrange the wedges on a serving platter in a slightly overlapping pile for a rustic look.
Serve immediately with the chilled herbed dipping sauce on the side in a small bowl or ramekin.
These wedges are at their absolute best hot from the oven, with the contrast of the warm, crunchy potatoes and the cool, creamy sauce.
Pro Tips
- Dry potatoes = crisp potatoes. After soaking (if you soak), be thorough when drying the wedges. Any surface moisture will fight against crisping.
- Use finely grated, not shredded Parmesan. A fine grate melts and adheres better, forming a thin, flavorful crust instead of clumps.
- Do not overcrowd the pan. Leave a bit of space between wedges. If needed, use two pans and rotate them halfway through baking.
- Bake on high heat. The 425°F (220°C) oven temperature is deliberate. Lower temperatures will cook the potatoes but not crisp them as well.
- Adjust sauce consistency. For dipping, keep it relatively thick; for drizzling over the wedges, whisk in another splash or two of buttermilk or milk.
Variations
- Spicy Cajun version: Replace the paprika, oregano, and thyme with 1 1/2 tsp Cajun or Creole seasoning and add an extra pinch of cayenne. Keep the same Parmesan and garlic base.
- Rosemary and sea salt: Swap the oregano and thyme for 1 tsp finely chopped fresh rosemary and use flaky sea salt at the end instead of extra Parmesan.
- Greek-style with yogurt dip: Replace the sour cream with Greek yogurt in the sauce, use extra lemon, oregano, and dill, and garnish the wedges with crumbled feta instead of additional Parmesan.
Storage & Make-Ahead
These wedges are best enjoyed fresh from the oven, but leftovers can still be tasty.
Store cooled potato wedges in an airtight container in the refrigerator for up to 3 days.
Reheat them in a 400°F (200°C) oven or air fryer for 8–10 minutes, turning once, until hot and re-crisped; avoid the microwave, which will make them soft.
The herbed dipping sauce can be made up to 2 days in advance and stored covered in the refrigerator.
If it thickens as it chills, simply whisk in a teaspoon or two of milk before serving to loosen it.
Nutrition (per serving)
Approximate values for 1 of 4 servings (including dipping sauce): about 460 calories, 46 g carbohydrates, 24 g fat, 10 g protein, 4 g fiber, and 650 mg sodium.
Actual values will vary based on the specific brands and exact amounts used.
