Baked Garlic Parmesan Potato Wedges Recipe
If you’re on the hunt for a crunchy, golden, and totally addictive side, these Baked Garlic Parmesan Potato Wedges absolutely belong at the top of your must-try list. Every bite surprises with irresistibly crisp edges, a fluffy interior, and a layer of savory Parmesan magic. Whether you’re elevating burger night or searching for a no-fuss crowd-pleaser, this recipe packs a flavor punch and comes together effortlessly. Baked Garlic Parmesan Potato Wedges really are everything you want in a comfort-food snack—homemade, fresh, and so packed with flavor, you’ll keep coming back for more.
Ingredients You’ll Need
You’d be amazed how just a handful of essentials can create magic in the oven. Each ingredient in these Baked Garlic Parmesan Potato Wedges brings its own burst of flavor or texture, making every single piece completely irresistible, from those golden corners to gooey cheese melt.
- Russet Potatoes (4 large): The sturdy texture and mild flavor are perfect for crispy, oven-baked wedges.
- Olive Oil (¼ cup): Helps achieve that golden, crisp coating and brings a hint of richness to every bite.
- Garlic (4 cloves, minced): The aromatic star of the show—fresh garlic gives layers of deep, savory flavor.
- Onion Powder (½ teaspoon): Adds just the right touch of sweet, mellow complexity.
- Italian Seasoning (1 teaspoon): A burst of herby goodness for that Mediterranean charm.
- Paprika (½ teaspoon): Lends smoky depth and a gorgeous pop of color.
- Salt (½ teaspoon): Essential for pulling all the flavors together and enhancing the potatoes’ natural taste.
- Black Pepper (¼ teaspoon): Adds a subtle kick and balances the richness from the cheese.
- Parmesan Cheese (½ cup, grated): Nutty, savory, and slightly crisp once baked—Parmesan is what takes these wedges over the top.
- Fresh Parsley (2 tablespoons, chopped, optional): For a bright, herby finish and a splash of fresh green on top.
How to Make Baked Garlic Parmesan Potato Wedges
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C) to deliver that perfect, crisp finish. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking—trust me, you’ll appreciate it later when the potatoes lift right off, crispy edges and all.
Step 2: Whisk Up the Flavor Base
In a big mixing bowl, combine your olive oil, minced garlic, onion powder, Italian seasoning, paprika, salt, and black pepper. This simple yet powerful mixture is the secret sauce that infuses each potato wedge with herby, savory notes and a touch of warmth.
Step 3: Toss the Potatoes
Add those thick-cut potato wedges right into the bowl. Toss them by hand or with a spatula until they’re all evenly coated. At this point, sprinkle in half of your grated Parmesan and toss again—this ensures lots of cheesy flavor gets baked right into the potatoes, instead of just sitting on top.
Step 4: Arrange and Bake
Spread the coated wedges out in a single layer, skin side down, on your prepared baking sheet. This way, more surface area crisps up and you get those gorgeous golden edges. Slide the tray into your oven and bake for 35 to 40 minutes, flipping every piece about halfway through for even browning and crunch. They’re done when you see deep golden edges and fork-tender centers.
Step 5: Finish with Parmesan and Parsley
Once out of the oven, immediately shower the hot wedges with the remaining Parmesan cheese—it melts just enough for that salty, melty finish. If you’re feeling fancy, top with a bit of fresh chopped parsley for color and brightness, then serve piping hot. That’s it—ultimate Baked Garlic Parmesan Potato Wedges, ready for devouring!
How to Serve Baked Garlic Parmesan Potato Wedges
Garnishes
A sprinkle of fresh parsley gives these wedges a bright, appetizing touch that makes them look restaurant-worthy. You can also dust on an extra pinch of Parmesan cheese or a flick of cracked black pepper, just before serving, for one last flavor boost. Don’t underestimate what a little bit of garnish can do for both flavor and presentation!
Side Dishes
Baked Garlic Parmesan Potato Wedges are versatile stars—they shine beside homemade burgers, grilled chicken, or even a hearty veggie chili. For dipping, set out small bowls of ranch, garlic aioli, or classic ketchup so everyone can mix and match their favorite sauces. They hold their own at a barbecue or pair beautifully with a fresh garden salad for a lighter meal.
Creative Ways to Present
Thinking beyond the plate? Serve the wedges in a parchment-lined basket for a fun, casual vibe at parties, or stack them in a tall mug for a playful twist on “fries.” Dress them up for the holidays with a drizzle of balsamic glaze and a scattering of pomegranate seeds, or turn them into fancy hors d’oeuvres by topping each wedge with a dollop of Greek yogurt and chopped chives.
Make Ahead and Storage
Storing Leftovers
If you have any Baked Garlic Parmesan Potato Wedges left over (which is rare in my house!), cool them to room temperature and transfer to an airtight container. They’ll keep in the fridge for up to 3 days, staying tasty for quick snacks or easy reheats later on.
Freezing
To freeze, allow the wedges to cool completely. Lay them on a baking sheet in a single layer and freeze until solid, then move to a freezer-safe bag or container. This way, they won’t stick together and you can grab a handful anytime the craving hits. They’ll keep their quality for up to 2 months.
Reheating
To bring Baked Garlic Parmesan Potato Wedges back to their crispy selves, reheat them in a hot oven (around 400°F or 200°C) for 10-12 minutes, flipping halfway through. For smaller batches, an air fryer is fantastic for fast, even re-crisping. Avoid using the microwave—it softens the texture and you’ll lose that signature crunch.
FAQs
Can I use a different type Side Dish
Absolutely! While russet potatoes are ideal for their texture and size, Yukon Gold potatoes work well if you prefer a slightly creamier interior. Just aim for thick, sturdy potatoes that hold up during baking.
What’s the best way to cut potato wedges evenly?
First, slice each potato in half lengthwise, then lay the halves cut-side down and slice each into 3–4 wedges depending on your desired thickness. The goal is consistent size so everything bakes evenly and crisps up together.
Do I really need to soak the potatoes in water beforehand?
Soaking the wedges in cold water for about 30 minutes can help release excess starch, which leads to extra-crispy exteriors. While it’s an optional step, it’s totally worth it if you have the time and want an even crunchier bite.
Can I make these wedges dairy-free?
Certainly! Swap the Parmesan for a plant-based cheese or simply season the wedges with nutritional yeast for a similar savory kick. The results are still delicious and suitable for dairy-free diets.
How can I make Baked Garlic Parmesan Potato Wedges ahead for a party?
Par-bake the wedges until they’re just barely golden, cool them completely, and refrigerate. Right before serving, finish baking them for a few minutes to re-crisp and heat through, then garnish with fresh cheese and parsley. They’ll taste like you just pulled them straight from the oven!
Final Thoughts
Baked Garlic Parmesan Potato Wedges are the kind of recipe that instantly finds a spot in your regular rotation—once you give them a try, you’ll wonder how you ever hosted a game night or family dinner without them. So go ahead and gather your potatoes, fire up the oven, and let your kitchen fill with the aroma of garlicky, cheesy perfection!
Print
Baked Garlic Parmesan Potato Wedges Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
These Baked Garlic Parmesan Potato Wedges are a flavorful and crispy side dish that pairs perfectly with your favorite dipping sauces. The combination of garlic, Parmesan cheese, and aromatic seasonings makes these potato wedges irresistible.
Ingredients
Potato Wedges:
- 4 large russet potatoes (cut into wedges)
- ¼ cup olive oil
Garlic Parmesan Seasoning:
- 4 cloves garlic (minced)
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare Seasoning: In a large bowl, combine olive oil, garlic, onion powder, Italian seasoning, paprika, salt, and pepper.
- Coat Potatoes: Add potato wedges to the bowl and toss to coat evenly. Sprinkle with half of the Parmesan cheese and toss again.
- Bake: Arrange wedges on the baking sheet in a single layer, skin side down. Bake for 35–40 minutes, flipping halfway through, until golden and crispy.
- Finish: Remove from oven, sprinkle with remaining Parmesan cheese, garnish with parsley, and serve hot.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before baking, then dry thoroughly.
- These wedges pair well with ranch, garlic aioli, or ketchup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup wedges
- Calories: 280
- Sugar: 2g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 8mg
