Baked Garlic Parmesan Potato Wedges Recipe
If you’re searching for a side dish that steals the spotlight, look no further than Baked Garlic Parmesan Potato Wedges. Perfectly crispy on the outside, soft in the middle, and packed with garlicky, cheesy flavor, these golden wedges are the kind of simple comfort food you’ll want to make again and again. They’re a fantastic companion for everything from burgers to salads, and are so delicious that you might just find yourself eating them straight from the pan. Whether you’re a potato enthusiast or simply craving something savory and satisfying, these Baked Garlic Parmesan Potato Wedges hit all the right notes.
Ingredients You’ll Need
Just a handful of everyday staples come together in this recipe, each one pulling its weight for flavor, texture, and that irresistible golden color. Here’s why these ingredients are must-haves for the ultimate batch of Baked Garlic Parmesan Potato Wedges.
- Russet potatoes: Their structure and starchiness make for fluffy interiors and crispy edges—perfect for wedges.
- Olive oil: Helps crisp up the potatoes and allows all those delicious seasonings to stick.
- Garlic: Freshly minced garlic brings pungent, aromatic depth to every bite.
- Salt: Essential for bringing out all the flavors and enhancing the potatoes’ natural savoriness.
- Black pepper: Adds just the right amount of mellow heat to balance the richness.
- Paprika: Lends a subtle smoky flavor as well as a tempting hint of color.
- Italian seasoning: A blend of herbs that brings a touch of earthiness and a whisper of the Mediterranean.
- Grated Parmesan cheese: Provides a salty, creamy coating that bakes up to crisp, golden perfection.
- Chopped fresh parsley (optional): Sprinkled on top, it adds a vibrant pop of color and freshness.
How to Make Baked Garlic Parmesan Potato Wedges
Step 1: Prep the Potatoes
Start by scrubbing your russet potatoes well, since their skins add fantastic texture and flavor to these wedges. Slice each potato in half lengthwise, then cut each half into thick wedges. If you have a little extra time, soak the wedges in cold water for about 30 minutes to help them bake up extra crisp. Just be sure to dry them very well before moving on.
Step 2: Season Generously
In a large bowl, toss the potato wedges with olive oil, minced garlic, salt, black pepper, paprika, and Italian seasoning. You really want to use your hands for this step, making sure every wedge gets coated evenly. The oil acts like a flavor magnet, clutching all those seasonings to the potato’s surface for the best crust once baked.
Step 3: Arrange and Top with Cheese
Line a baking sheet with parchment paper for easy cleanup—otherwise, give it a light grease. Arrange the wedges in a single layer, skin-side down, which lets the heat circulate and ensures superb crispiness. Sprinkle the grated Parmesan cheese over the top of each wedge, letting it cascade across the surface for maximum flavor in every bite.
Step 4: Bake Until Golden
Pop your tray into a preheated 400°F oven and let the magic happen. Bake for 35 to 40 minutes, flipping the wedges halfway through so both sides turn gloriously golden and crisp on the edges while staying tender inside. The cheese melts and toasts as the potatoes cook, creating a crave-worthy finish that’s hard to resist.
Step 5: Garnish and Serve
Once your Baked Garlic Parmesan Potato Wedges are out of the oven, top them with a sprinkle of chopped fresh parsley if you like a little green freshness. Serve them piping hot, and get ready for some disappearing potatoes!
How to Serve Baked Garlic Parmesan Potato Wedges
Garnishes
Add a big handful of freshly chopped parsley or even a dusting of extra Parmesan right before serving for a color boost and a touch of brightness. If you like a little more zip, a scattering of chili flakes or a drizzle of garlic-infused oil works wonders as well.
Side Dishes
Baked Garlic Parmesan Potato Wedges are incredibly versatile. Pair them up with a juicy burger, grilled chicken, or a hearty veggie sandwich for a satisfying meal. They’re equally at home alongside a crisp green salad or a zesty coleslaw, rounding things out with warm, savory comfort.
Creative Ways to Present
Stack them high in a parchment-lined basket, arrange them artfully on a platter, or serve in mini mason jars for a playful party appetizer. For an interactive twist, set up a DIY dipping sauce bar with options like ranch, ketchup, honey mustard, and garlic aioli so everyone can dunk to their heart’s content.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Baked Garlic Parmesan Potato Wedges left (and that’s a big “if”), store them in an airtight container in the refrigerator. They keep well for up to 3 days, and will still pack a punch of flavor, though they’re at their absolute best fresh from the oven.
Freezing
To freeze, arrange cooled wedges in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. This helps prevent sticking and means you can reheat just what you need for a future snack or side dish. They’re best eaten within a month for optimal texture and taste.
Reheating
To revive their crispy magic, reheat the wedges in a hot oven (about 400°F) for 10–15 minutes, flipping once. Avoid microwaving if possible—it softens the potatoes. A quick stint in an air fryer works beautifully, too, bringing back that glorious crunch.
FAQs
Can I use a different type Side Dish
Absolutely! While russet potatoes are the best for the fluffiest interiors and crispy shells, Yukon gold or even red potatoes will still yield tasty results with a slightly creamier bite.
How do I get extra crispy Baked Garlic Parmesan Potato Wedges?
The secret is soaking your cut potato wedges in cold water for about 30 minutes before baking, then drying them thoroughly. This pulls out excess starch and helps them crisp up beautifully in the oven.
Can I make these wedges vegan?
Yes, simply swap out the Parmesan for a vegan Parmesan-style cheese or nutritional yeast for a savory touch. You’ll still get great flavor and deliciously crispy results.
Are Baked Garlic Parmesan Potato Wedges gluten-free?
They sure are! As written, this recipe is naturally gluten-free—just double check your seasoning blends to be certain.
What dips go well with these wedges?
Classic ketchup, cool ranch, spicy sriracha mayo, or homemade garlic aioli all complement the flavors of these potato wedges. Don’t be afraid to get creative and try your personal favorite sauces!
Final Thoughts
There’s just something downright irresistible about Baked Garlic Parmesan Potato Wedges—the combination of crispy edges, creamy potato, and that hit of garlic and cheese is pure snack-time magic. Give these a spot on your next menu and watch them vanish. I can’t wait for you to try them and fall in love with every cheesy, garlicky bite!
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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 easy side dish that pairs well with any meal. Crispy on the outside and tender on the inside, these potato wedges are seasoned with garlic, Parmesan cheese, and a blend of herbs for a delicious twist on classic roasted potatoes.
Ingredients
Potato Wedges:
- 4 medium russet potatoes (cut into wedges)
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/3 cup grated Parmesan cheese
Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it.
- Prepare the potatoes: In a large bowl, toss the potato wedges with olive oil, garlic, salt, pepper, paprika, and Italian seasoning until evenly coated.
- Bake: Arrange the wedges in a single layer on the baking sheet with the skin side down. Sprinkle Parmesan cheese evenly over the top. Bake for 35–40 minutes, flipping halfway through, until golden brown and crispy on the edges.
- Garnish and serve: Garnish with chopped parsley before serving if desired.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before baking, then dry them thoroughly.
- Serve with ketchup, ranch, or garlic aioli for dipping.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 2g
- Sodium: 410mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
