If you’re searching for snack heaven, look no further than Baked Garlic Parmesan Potato Wedges. Picture crisp-on-the-outside potato wedges, fluffy inside, each bite bursting with roasted garlic, herby fragrance, and that irresistible Parmesan melt. This recipe is pure comfort food magic, whether you serve it at a casual weeknight dinner or as the star of your next game-day spread. Not only is it easy to make, but these wedges look so inviting, you’ll be fighting over the last crispy piece!
Ingredients You’ll Need
Each ingredient in these Baked Garlic Parmesan Potato Wedges plays a delicious part, bringing together texture, flavor, and that golden, cheesy finish! Simple pantry staples transform these potatoes into an unforgettable treat.
- Russet potatoes: Their fluffy interior and sturdy skin are perfect for wedges that crisp up beautifully in the oven.
- Olive oil: Adds moisture for roasting and delivers that coveted crispy, golden edge.
- Garlic cloves: Freshly minced garlic infuses every bite with bold, savory flavor.
- Italian seasoning: This classic blend adds aromatic herbs and a touch of earthiness.
- Paprika: Lends a warm color and subtle smokiness that makes the wedges extra tantalizing.
- Salt and pepper: Basic seasonings that bring all the savory notes to life—don’t skip these!
- Grated Parmesan cheese: The star topper—Parmesan melts into a golden, umami-rich crust.
- Fresh parsley: Optional, but it’s the cheerful, green finishing touch that wakes up the whole plate.
How to Make Baked Garlic Parmesan Potato Wedges
Step 1: Prepare Your Potatoes
Start by scrubbing those russet potatoes clean, then cut them into even wedges. Uniformity is key here—aiming for similar-sized pieces ensures everything cooks evenly and you get the perfect ratio of crispy skin to soft center in every bite.
Step 2: Toss with Seasonings
In a large bowl, combine your potato wedges with olive oil, minced garlic, Italian seasoning, paprika, and plenty of salt and pepper. Take a moment to really massage the seasonings onto each wedge—this step guarantees every side of your potatoes becomes flavorful and beautifully coated for roasting.
Step 3: Arrange on Baking Sheet
Line a baking sheet with parchment paper for easy cleanup, then lay out your potato wedges in a single layer. Giving them a little space helps encourage that all-important crispy browning—no overlapping here!
Step 4: Add the Parmesan Magic
Sprinkle the grated Parmesan cheese evenly over the wedges. The cheese will crisp and melt during baking, creating a golden crust that’s completely irresistible (and might just become your favorite part of these Baked Garlic Parmesan Potato Wedges).
Step 5: Bake to Perfection
Bake in a preheated 400°F (200°C) oven for 35 to 40 minutes. Flip the wedges halfway through so both sides get an equal chance to turn golden and form that crave-worthy crispiness. The aroma at this stage is pure bliss!
Step 6: Finish and Serve
Once the wedges are beautifully browned and tender inside, remove them from the oven and sprinkle with fresh chopped parsley if you like. Serve them up piping hot—everyone will be ready to dive in the moment they hit the table!
How to Serve Baked Garlic Parmesan Potato Wedges
Garnishes
A little fresh parsley goes a long way to brighten your Baked Garlic Parmesan Potato Wedges, but feel free to get creative! A dusting of extra Parmesan or even a hint of red pepper flakes can bring out new dimensions in flavor and color.
Side Dishes
These wedges are incredibly versatile—serve them alongside grilled chicken, burgers, or as a hearty companion to your favorite sandwich. They also make a fabulous appetizer dipped in ranch, garlic aioli, or classic ketchup.
Creative Ways to Present
For a fun twist, pile the Baked Garlic Parmesan Potato Wedges in a rustic basket lined with parchment, or stand them upright in small mason jars for grab-and-go snacking. These little touches can turn a casual meal into something truly Instagram-worthy!
Make Ahead and Storage
Storing Leftovers
Leftover wedges can be stored in an airtight container in the refrigerator for up to three days. Their flavor actually deepens as they sit, making them a tasty snack even after the big meal.
Freezing
If you’d like to prep ahead, freeze the fully baked potato wedges on a tray until solid, then transfer to a freezer bag. They’re best enjoyed within a month for maximum crispness when reheated.
Reheating
To bring back that irresistible crunch, spread the Baked Garlic Parmesan Potato Wedges in a single layer on a baking sheet and warm them in a 400°F oven for about 8 to 10 minutes. Skip the microwave if you can, as it may soften those crispy edges.
FAQs
Can I use a different type of potato?
Absolutely! Yukon gold or red potatoes work well but may not get quite as crisp as russets. Choose potatoes with a similar starch content for the best results.
Is it possible to make these wedges vegan?
Yes—simply swap the Parmesan for a dairy-free alternative or a sprinkle of nutritional yeast for umami flavor, and you’ll have delicious plant-based wedges.
Can I add more spices to the seasoning blend?
Certainly! Smoked paprika, cayenne, or even a touch of chili powder are fantastic for dialing up the flavor according to your taste buds.
How do I prevent the wedges from sticking to the pan?
Using parchment paper or a silicone baking mat is the easiest solution. If you’re out, just give your baking sheet a generous spray or brush of oil before arranging your potatoes.
Can I double the recipe?
Yes, but make sure not to overcrowd the pan—if you’re making a double batch, use two baking sheets so each wedge gets plenty of heat and space to crisp up.
Final Thoughts
Once you try this recipe, I’m confident Baked Garlic Parmesan Potato Wedges will become a staple in your kitchen too. They’re simple, satisfying, and always a crowd favorite. Give them a try for your next gathering—you’ll be amazed at how quickly they disappear!
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Baked Garlic Parmesan Potato Wedges Recipe
- Total Time: 50 min
- Yield: 4 servings
- Diet: Vegetarian
Description
These Baked Garlic Parmesan Potato Wedges feature crispy, golden edges and tender, fluffy centers, with bold garlicky flavor and a savory Parmesan finish. They’re easy to make, perfect as a side dish or snack, and sure to please any crowd.
Ingredients
Potato Wedges
- 4 medium russet potatoes, cut into wedges
Seasoning
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and pepper, to taste
Topping
- 1/3 cup grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prep the Oven and Potatoes: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Cut the russet potatoes into wedges, ensuring similarly sized pieces for even cooking.
- Season the Potatoes: In a large mixing bowl, toss the potato wedges with olive oil, minced garlic, Italian seasoning, paprika, and a generous sprinkle of salt and pepper, making sure each wedge is coated in the flavorful mixture.
- Arrange on Baking Sheet: Spread the seasoned potato wedges on the prepared baking sheet in a single layer. This helps them bake evenly and get extra crispy edges.
- Add Parmesan: Evenly sprinkle the grated Parmesan cheese over the potato wedges so every wedge gets a cheesy crust.
- Bake: Place the sheet in the oven and bake for 35–40 minutes. Flip the wedges halfway through baking to ensure they brown on all sides. Remove them when golden, crisp, and fork-tender.
- Garnish and Serve: Garnish the hot wedges with chopped fresh parsley if desired. Serve immediately with your favorite dipping sauce.
Notes
- For extra crispiness, soak the cut potato wedges in cold water for 30 minutes and pat them dry before seasoning.
- Try using other seasonings like smoked paprika or chili powder for a spicy kick.
- Serve with ranch, garlic aioli, or ketchup for dipping.
- Best enjoyed fresh from the oven for maximum crunch.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Side-dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 2g
- Sodium: 340mg
- Fat: 13g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 7mg