Baked Garlic Parmesan Potato Wedges Recipe
If you’re ready to make your side dish shine, let me introduce you to Baked Garlic Parmesan Potato Wedges—a golden, crisp, and irresistibly fragrant twist on classic potatoes. Imagine russet wedges, roasted until perfectly tender inside and beautifully crunchy at the edges, all kissed with savory garlic, a sprinkle of Italian herbs, and a generous shower of Parmesan. This recipe is pure comfort with an elegant touch, making it a superstar for quick weeknight dinners, party platters, or even a late-night snack. There’s just something magical about the combination of garlic, Parmesan, and a perfectly baked wedge—each bite is a total crowd-pleaser, and I promise, you’ll come back for seconds.
Ingredients You’ll Need
You won’t believe how such basic, everyday ingredients can create so much flavor and texture in one awesome bite! Each part of this lineup plays a crucial role, from the starchiness of hearty russets to the salty punch of Parmesan and fragrant uplift from fresh parsley.
- Russet potatoes: Their sturdy texture crisps up beautifully and gives you that classic wedge shape with fluffy centers.
- Olive oil: Adds a luscious coating that helps the seasonings stick and encourages a golden, delicious crust.
- Garlic cloves: Fresh and aromatic, minced garlic infuses every wedge with bold, mouthwatering flavor.
- Italian seasoning: A balanced blend of herbs that rounds out the savoriness and gives a subtle Mediterranean vibe.
- Paprika: Gives the wedges gentle warmth and a gorgeous golden color.
- Salt: Brings out all the flavors and ensures every bite is perfectly seasoned.
- Black pepper: Adds a mild, peppery punch without overpowering the other flavors.
- Grated Parmesan cheese: Finely grated Parmesan melts and crisps on top, delivering irresistibly cheesy edges.
- Fresh parsley: For a pop of color and fresh herbal lift, that final sprinkle makes everything look and taste vibrant.
- Ranch or marinara sauce (optional): An optional yet highly recommended dipping companion to add creamy or tangy excitement.
How to Make Baked Garlic Parmesan Potato Wedges
Step 1: Prep Your Oven and Baking Sheet
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This simple move prevents sticking and ensures an easy cleanup later—a win-win! The high heat is the secret to beautifully crisp exteriors without ever needing to deep fry.
Step 2: Rinse and Dry the Potato Wedges
Give your potato wedges a good rinse under cold water to remove excess starch (which can cause sogginess). Afterward, be sure to pat them fully dry with paper towels. If you have a little extra time, let them soak in cold water for 30 minutes for even crispier results—it’s a game-changer!
Step 3: Toss Wedges with Seasonings
In a big bowl, combine the olive oil, minced garlic, Italian seasoning, paprika, salt, and black pepper. Add the potato wedges and toss thoroughly until every piece is coated in those flavorful oils and spices. This step is where all the magic starts: each wedge gets packed with savory goodness.
Step 4: Arrange and Add Parmesan
Lay your potato wedges out in a single layer on the baking sheet, making sure the skin side is down—this ensures maximum surface area for crispiness. Sprinkle the grated Parmesan cheese evenly over the top so it melts into a golden, cheesy crust as they bake.
Step 5: Bake, Flip, and Finish
Bake for 35 to 40 minutes, flipping the wedges halfway through to ensure both sides turn out gloriously golden. You’ll know they’re ready when they look crisp on the outside and fork-tender inside. Once they’re out of the oven, scatter a generous handful of fresh chopped parsley on top and serve them hot, with your favorite dipping sauce if you’d like to dip.
How to Serve Baked Garlic Parmesan Potato Wedges
Garnishes
For that final flourish, sprinkle the hot wedges with even more Parmesan (because there’s never too much cheese) and a fresh dusting of chopped parsley. You could also toss on a bit of cracked black pepper or a pinch of red pepper flakes for a little heat—make it your signature!
Side Dishes
Baked Garlic Parmesan Potato Wedges pair up beautifully with all sorts of mains—anything from grilled chicken to loaded veggie burgers. They’re also not shy about sharing the spotlight with leafy green salads, hearty soups, or even other appetizers for an epic game night spread.
Creative Ways to Present
For parties, skewer a few wedges onto bamboo sticks with cherry tomatoes for a fun, fork-free platter, or serve them in parchment cones for that street-food feel. If you want to get fancy, arrange them in a spiral or rosette for brunches and let guests pull apart their own cheesy portion.
Make Ahead and Storage
Storing Leftovers
If you have extras (which is a big if), let the wedges cool to room temperature before storing them in an airtight container in the fridge. They’ll keep well for up to 3 days without losing too much of their signature crispiness.
Freezing
Want to save some for later? Simply arrange your cooled Baked Garlic Parmesan Potato Wedges on a baking sheet, freeze until solid, then transfer them to a freezer bag. This way, they’re good for up to a month and always ready for a quick snack or side!
Reheating
For best results, spread the wedges on a baking sheet and pop them into a 400°F oven for 8–10 minutes—they’ll crisp right back up! Skip the microwave; it tends to zap all that lovely texture and leaves them limp.
FAQs
Can I use a different kind of potato?
Absolutely! While russet potatoes give you that perfect classic wedge, Yukon Golds or even sweet potatoes work wonderfully here. Just keep an eye on bake times, as they may crisp up a bit differently.
How do I get the wedges extra crispy?
Soaking the potato wedges in cold water for at least 30 minutes before baking removes extra starch, leading to seriously crisp results. Also, make sure your wedges aren’t crowded on the pan so the hot air can circulate.
Do I have to use fresh garlic, or is garlic powder okay?
Fresh garlic gives unrivaled aroma and rich flavor, but if you only have garlic powder, it works in a pinch. Use about 1 teaspoon of powder in place of the fresh cloves and mix it right in with the other seasonings.
Can I make these Baked Garlic Parmesan Potato Wedges vegan?
Definitely! Swap out the Parmesan for a vegan cheese alternative or use nutritional yeast. The cheesy flavor and savory kick still shine through, making this dish just as crave-worthy.
What sauce is best for dipping?
There are no wrong answers here! Ranch and marinara are classic picks, but you can also try chipotle mayo, honey mustard, or even a garlicky aioli for extra flavor impact.
Final Thoughts
Give these Baked Garlic Parmesan Potato Wedges a try, and it won’t take long to see why they’re such a hit in my kitchen. Each batch delivers crispy edges, fluffy centers, and bold flavor that’s simply too good not to share. Whether you’re making a special dinner or need an addictive snack, these wedges will always deliver. Grab your potatoes and get baking—you’ll be hooked from the very first bite!
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Baked Garlic Parmesan Potato Wedges Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Baked Garlic Parmesan Potato Wedges are crispy on the outside, tender on the inside, and packed with flavor. Perfect as a side dish or appetizer, these cheesy potato wedges are a crowd-pleaser that pairs well with your favorite dipping sauce.
Ingredients
Potato Wedges:
- 4 large russet potatoes cut into wedges
- 3 tablespoons olive oil
Seasoning:
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings:
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Optional:
- Ranch or marinara sauce for dipping
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Potatoes: Rinse potato wedges in cold water and pat dry.
- Make Seasoning: In a bowl, mix olive oil, garlic, Italian seasoning, paprika, salt, and pepper.
- Coat Potatoes: Toss potato wedges in the seasoning mixture.
- Bake: Arrange wedges on the baking sheet, sprinkle with Parmesan, and bake for 35-40 minutes.
- Serve: Sprinkle with parsley and serve hot with dipping sauce.
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes.
- Try sweet potatoes for a different flavor.
- Add cayenne pepper for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 260
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 10 mg
