Equipment Needed
- A large baking sheet
- Parchment paper or a silicone baking mat (trust me, this saves so much cleanup)
- A sharp chef’s knife and cutting board
- A large mixing bowl
- A small bowl or microwave-safe dish
- A sturdy spatula or tongs
Step-by-Step Instructions
First, I get my oven roaring hot at 425°F (220°C). This high heat is non-negotiable for crispiness. While it heats, I scrub the potatoes clean—I almost never peel them, as I love the rustic texture and extra nutrients from the skin. I cut each potato in half lengthwise, then each half into three or four wedges, aiming for even thickness so they all cook at the same rate. I’ve found that if they’re too skinny, they burn; too thick, and they stay soggy. Then, I plunge them into a bowl of cold water for about 10 minutes. This step, which I learned the hard way after a batch of gummy wedges, pulls out excess starch and is the key to maximum crispiness.
While the potatoes soak, I infuse the olive oil. In a small bowl, I combine the 4 tablespoons of oil with the minced fresh garlic. Sometimes I’ll warm this gently in the microwave for just 20 seconds to take the raw edge off the garlic and let the flavors meld—it’s a little trick that makes the garlic flavor pervasive without any risk of burning in the oven. In another small bowl, I mix my dry seasoning blend: the Parmesan, garlic powder, oregano, salt, pepper, and that optional paprika. I set this aside, knowing it’s about to become magic dust.
After their bath, I drain the potato wedges and pat them intensely dry with clean kitchen towels or paper towels. This is the most crucial step for browning. Any surface moisture will just steam them. I toss the bone-dry wedges in the garlic-infused oil in my large mixing bowl until every nook and cranny is coated. Then, I arrange them in a single layer on my parchment-lined baking sheet, making sure they aren’t touching. Crowding is the enemy of crispness! I roast them for 20 minutes, then flip each wedge carefully with tongs. This flip is essential for even browning.
For the final act, after flipping, I immediately and generously sprinkle every wedge with the Parmesan seasoning mix, getting it on all sides. I pop the tray back in for another 15-20 minutes. This is when you need to watch closely. You want the wedges deeply golden, the cheese melted and forming little crispy bits, and the edges beautifully browned. The sizzle you hear is pure music. I pull them out and let them rest on the sheet for just 5 minutes—this helps them set—before transferring to a platter and scattering with fresh parsley.(See the next page below to continue…)