These Garlic Parmesan Potato Wedges take simple russet potatoes and turn them into a crispy, golden, flavor-packed side dish. Coated in olive oil and Kosmos Q SPG, then finished with Garlic Parm Wing Dust and freshly grated Parmesan, every wedge is loaded with savory garlic and cheesy goodness.
They're crispy on the outside, fluffy and tender on the inside, and packed with flavor in every bite. Whether you're serving them alongside burgers, steaks, or your favorite BBQ, these potato wedges are guaranteed to be a hit.
They're incredibly easy to make, require just a handful of ingredients, and are perfect for backyard cookouts, game day, or whenever you're craving a seriously good potato side. Let's get to it!
4 large russet potatoes
2 Tbsp olive oil
1 tsp Kosmos Q SPG
¼ cup grated Parmesan cheese
2–3 Tbsp Kosmos Q Garlic Parm Wing Dust, divided
1 Tbsp chopped fresh parsley
Ranch or garlic aioli, for dipping (optional)
Start by washing the 4 large russet potatoes and patting them dry.
Cut each potato lengthwise into thick wedges, keeping them as evenly sized as possible so they cook at the same rate.
Once sliced, pat the potato wedges completely dry with paper towels. Removing excess moisture helps them develop that crispy exterior we're after.
Transfer the wedges to a large mixing bowl.
Drizzle with 2 tablespoons of olive oil and season with 1 teaspoon of Kosmos Q SPG.
Toss everything together until the wedges are evenly coated.
Make sure every wedge gets a little oil and seasoning. This will help build a delicious savory base before adding that garlic Parmesan flavor.
Preheat your oven or smoker to 425°F.
Once it's up to temperature, arrange the seasoned potato wedges in a single layer on a baking sheet.
Make sure there's enough space between each wedge. Crowding the pan can cause the potatoes to steam instead of crisp up.
Place the baking sheet in the oven or smoker and cook at 425°F for 35–40 minutes.
About halfway through the cooking time, flip the wedges so they brown evenly on both sides.
Continue cooking until the potatoes are golden brown and crispy on the outside while remaining tender and fluffy on the inside.
Once the potato wedges are finished cooking, remove them from the oven or smoker.
While they're still hot, sprinkle the wedges with 2–3 tablespoons of Kosmos Q Garlic Parm Wing Dust, tossing gently to distribute the seasoning evenly.
Next, garnish with ¼ cup of grated Parmesan cheese.
The heat from the freshly cooked potatoes will help the Parmesan soften slightly while that Garlic Parm Wing Dust brings all the savory garlic flavor.
Finish everything with 1 tablespoon of chopped fresh parsley for a little color and freshness.
Transfer the Garlic Parmesan Potato Wedges to a serving platter.
Serve them hot with ranch or garlic aioli on the side for dipping.
They're perfect alongside burgers, grilled steaks, sandwiches, or just about anything coming off the grill.
Make sure to serve them while they're still warm so you get the best combination of crispy edges, fluffy centers, and that delicious garlic Parmesan coating.
Crispy on the outside, fluffy on the inside, and loaded with garlic and Parmesan in every bite.
The Kosmos Q SPG builds a savory foundation, while the Garlic Parm Wing Dust brings that bold garlic flavor that makes these wedges seriously hard to put down.
They're simple to prepare, easy to customize, and make the perfect side dish for everything from weeknight dinners to backyard BBQs.
Grab your favorite dipping sauce, load up a plate, and enjoy these Garlic Parmesan Potato Wedges!
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