Baked Garlic Parmesan Potato Wedges Recipe
If you’re looking for a crowd-pleasing side dish that’s loaded with flavor, irresistibly crisp on the outside, and pleasantly fluffy on the inside, you need to try Baked Garlic Parmesan Potato Wedges. This recipe is my go-to whenever I want something comforting yet impressive, with a perfect blend of savory garlic, sharp Parmesan, and that cozy, stick-to-your-ribs potato goodness. Whether served alongside weeknight dinners or at a casual get-together, these wedges always manage to steal the show!
Ingredients You’ll Need
The beauty of Baked Garlic Parmesan Potato Wedges lies in just how simple the ingredient list is. Each component works its magic to bring out the best texture, golden color, and layers of flavor that make these wedges totally addictive.
- Russet potatoes: Their starchy texture helps achieve those crispy-on-the-outside, tender-on-the-inside wedges everyone loves.
- Olive oil: Adds richness and ensures the wedges bake up golden and crisp instead of dry.
- Fresh garlic: Gives the potatoes deep, aromatic garlicky flavor that permeates every bite.
- Garlic powder: Doubles down on the garlic punch for extra intensity.
- Onion powder: Balances the garlic with a warm, savory backbone.
- Paprika: Provides a gentle smokiness and gorgeous color to the final dish.
- Salt: Brings all the flavors together and accentuates the cheesy notes.
- Black pepper: Adds a just-right peppery kick that rounds things out.
- Grated Parmesan cheese: The star finishing touch, adding a nutty, salty layer and crispy texture once baked.
- Chopped fresh parsley (optional): A sprinkle at the very end brings extra color and a hint of herbal freshness.
How to Make Baked Garlic Parmesan Potato Wedges
Step 1: Prep Your Potatoes
Start by giving your russet potatoes a good scrub, since we want to keep the skins on for that rustic feel. Cut each potato in half lengthwise, then slice each half into wedges of even thickness. For the crispiest Baked Garlic Parmesan Potato Wedges, you can soak them in cold water for about 30 minutes—this helps draw out excess starch. Just be sure to dry them thoroughly with a towel before moving on!
Step 2: Season and Toss
In a large bowl, add the potato wedges and drizzle with olive oil. Scatter in the minced garlic, garlic powder, onion powder, paprika, salt, and pepper. Toss them together until every wedge is coated—you want the oil and seasoning to hit every surface for maximum flavor. This is the stage that unlocks the aromatic, mouthwatering magic of these wedges.
Step 3: Arrange on the Baking Sheet
Line a baking sheet with parchment paper for easy clean-up or lightly grease it if you prefer. Spread the seasoned wedges out in a single layer, skin side down. Spacing them apart ensures the hot oven air can work its magic on all sides, giving you that golden, crisp finish that defines great Baked Garlic Parmesan Potato Wedges.
Step 4: Bake Till Golden and Flip
Pop the baking sheet in your preheated 400°F (200°C) oven. Bake for 35–40 minutes, flipping the wedges halfway through. Keep an eye out for edges turning golden brown and deliciously crispy—the aroma that fills your kitchen is a good sign they’re nearly done!
Step 5: Add Parmesan and Finish Baking
During the last 5 minutes of baking, sprinkle the grated Parmesan evenly over all the wedges. Slide them back into the oven just long enough for the cheese to melt and start to brown. This step is what takes plain potato wedges to loaded, cheesy perfection!
Step 6: Garnish and Serve
Once out of the oven, scatter with chopped fresh parsley if you like a pop of color and fresh flavor. Serve your Baked Garlic Parmesan Potato Wedges piping hot, accompanied by your favorite dipping sauces (ranch, ketchup, or a spicy aioli are always great pairings).
How to Serve Baked Garlic Parmesan Potato Wedges
Garnishes
A handful of fresh parsley adds a vibrant, herby finish that cuts through the richness of the cheese and garlic. For an extra pop, try a sprinkle of crushed red pepper flakes or even a little lemon zest for brightness—it’s a simple way to make your Baked Garlic Parmesan Potato Wedges feel special.
Side Dishes
These potato wedges are wonderfully versatile. Pair them with grilled chicken, burgers, or barbecue for a hearty meal, or serve alongside a crisp salad for something lighter. They also stand alone as a stellar snack, especially with a handful of fresh veggies and assorted dips.
Creative Ways to Present
For a fun gathering, pile the wedges into a cast iron skillet or shallow basket lined with parchment paper for a cozy, shareable vibe. You can also layer them on a wooden board with various dips and small garnishes, making the Baked Garlic Parmesan Potato Wedges the star of your snack table.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover wedges (a rare occurrence, honestly!), pack them in an airtight container and refrigerate for up to 3 days. They’ll lose a bit of their crispness but will still be bursting with flavor, especially when reheated properly.
Freezing
Freezing Baked Garlic Parmesan Potato Wedges works surprisingly well. Arrange the cooled wedges in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or freezer-safe container. They’ll keep for up to a month without any trouble.
Reheating
The best way to restore the wedges’ signature crunch is to reheat them in a hot oven or toaster oven at 400°F (200°C) for 10–15 minutes. Avoid the microwave if you can—it will soften them. A quick bake brings back that irresistible crisp exterior!
FAQs
Can I use a different type Side Dish
Absolutely! While russet potatoes are ideal for their fluffy texture and crispy edges, Yukon Golds offer a buttery taste and hold up well, too. Just be aware that fries made from waxy potatoes may not crisp up quite as much.
What dipping sauces go well with these wedges?
Classic ranch, sriracha mayo, or a simple garlic aioli pair beautifully with Baked Garlic Parmesan Potato Wedges, but ketchup and honey mustard are always favorites too. Don’t be afraid to mix it up!
Can I make these vegan?
Definitely! Swap out the Parmesan for a vegan Parmesan-style cheese or nutritional yeast, and stick with your favorite plant-based toppings. The wedges will still be packed with flavor.
How can I make the wedges extra crispy?
Soak the raw potato wedges in cold water for at least 30 minutes to remove extra starch, then dry thoroughly before seasoning. Spacing them out on the baking sheet and using high heat helps lock in that crispiness!
Is it OK to prep the wedges ahead of time?
Yes! You can cut the potatoes and soak them the night before, then dry and season just before baking. Alternatively, partially bake them ahead and finish under the broiler before serving to recapture that fresh-from-the-oven crunch.
Final Thoughts
There’s just something magical about Baked Garlic Parmesan Potato Wedges—the way they’re golden, crispy, and packed with so much flavor in every bite. I can’t recommend them enough, whether you’re serving a comforting family dinner or hosting friends for game night. Give this recipe a try and get ready for rave reviews all around!
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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 a delicious and easy side dish that’s perfect for any meal. Crispy on the outside, fluffy on the inside, and packed with flavor, these potato wedges are sure to be a hit with your family and friends.
Ingredients
Potato Wedges:
- 4 large russet potatoes, cut into wedges
- 3 tablespoons olive oil
Seasoning:
- 4 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Finishing Touches:
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and prepare a baking sheet.
- Toss the potatoes: In a bowl, toss the potato wedges with olive oil, garlic, seasonings until coated.
- Bake: Spread the wedges on the baking sheet and bake for 35-40 minutes, flipping halfway.
- Add Parmesan: Sprinkle Parmesan over the wedges and bake until melted.
- Garnish and serve: Garnish with parsley and serve hot with dipping sauce.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before baking.
- You can use a vegan alternative for the Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 batch
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
