Baked Garlic Parmesan Potato Wedges Recipe

Oh, if you love potatoes as much as I do, you’re going to adore this Baked Garlic Parmesan Potato Wedges Recipe. It’s one of those easy, comforting dishes that’s perfect for a cozy night in or to jazz up your dinner plate without spending too much time in the kitchen. What makes this recipe special is the crispy outside paired with a tender inside, all smothered in that irresistible combo of garlic and Parmesan cheese. Every bite feels like a little celebration of flavor, trust me.

I’ve made these wedges countless times for family get-togethers and casual meals alike, and they never disappoint. The best part about this Baked Garlic Parmesan Potato Wedges Recipe is how versatile it is—you can serve them as a side or snack, and they pair beautifully with everything from burgers to grilled chicken. Plus, since they bake in the oven, cleanup is a breeze, and you get that perfect golden crunch with minimal effort.

Ingredients You’ll Need

Each ingredient here plays a key role in creating that perfect balance of flavors and textures. When you pick your potatoes, go for firm russets—they hold up well in the oven and get that ideal crispy edge we want. And don’t skip on fresh Parmesan if you can; it really amps up the flavor unlike pre-grated varieties.

• Russet potatoes: These starchy potatoes crisp up wonderfully on the outside while remaining fluffy inside.
• Olive oil: Helps everything brown evenly plus adds a lovely subtle richness.
• Salt: Essential for bringing out the potato’s natural flavor.
• Garlic powder: Provides that deep, savory garlic punch without overpowering.
• Italian seasoning: Brings herby, aromatic notes that complement the garlic and cheese perfectly.
• Shredded Parmesan cheese: Melts to form a lightly crispy, cheesy coating that’s insanely delicious.

Variations

I like to mix up this Baked Garlic Parmesan Potato Wedges Recipe depending on the mood or ingredients on hand. It’s fun to experiment, and you can easily tweak it to suit your taste or dietary needs.

• Spicy kick: Add a pinch of cayenne or smoked paprika to the seasoning mix for a slightly smoky heat. I did this once for a game day party and everyone raved about it!
• Herb freshening: Swap Italian seasoning for fresh herbs like rosemary and thyme for a garden-fresh flavor.
• Dairy-free option: Skip the Parmesan and toss wedges with nutritional yeast for a cheesy flavor without the dairy.
• Different potatoes: Use Yukon Gold or red potatoes if you want a slightly different texture and sweetness.

How to Make Baked Garlic Parmesan Potato Wedges Recipe

Step 1: Preheat and Prep Your Baking Sheet

Before you touch the potatoes, I always preheat my oven to 375°F (190°C). This ensures they start cooking right away when you pop them in. Lightly grease your baking sheet—trust me, it helps prevent sticking and encourages that perfect crisp. You can use a little olive oil or a non-stick spray.

Step 2: Cut Potatoes into Thick Wedges

Wash your russet potatoes well (I like to leave the skins on—they add texture and nutrients). Then, slice each potato in half lengthwise and slice those halves into 3 or 4 thick wedges. It’s important the wedges are about the same size so they bake evenly. Bigger wedges mean a fluffy inside while still achieving a nice crunch outside.

Step 3: Toss in Olive Oil and Seasonings

Transfer the wedges to a large mixing bowl and drizzle with olive oil. Give them a good toss until every wedge has a light coat. In a small bowl, mix salt, garlic powder, and Italian seasoning together, then sprinkle evenly over your potatoes. Finally, add the shredded Parmesan and toss once more to coat the wedges thoroughly. This step makes sure every bite has that delicious garlicky, cheesy flavor.

Step 4: Arrange and Bake

Lay the wedges out on your prepared baking sheet in a single layer, placing the skin side down for extra crispiness. Avoid overcrowding—that’s a common mistake that can steam the potatoes instead of crisping them up. Slide the sheet into your preheated oven and bake for about 25 to 35 minutes. Around the 20-minute mark, I like to flip the wedges gently to help them brown evenly. Keep an eye on them; they’re done when golden and fork-tender.

How to Serve Baked Garlic Parmesan Potato Wedges Recipe

Garnishes

I often finish these wedges with a sprinkle of fresh parsley—it adds a pop of color and a hint of freshness that cuts through the richness beautifully. Sometimes, I’ll also add a little extra Parmesan on top right after baking for that melty, cheesy finish. If you’re feeling fancy, a squeeze of fresh lemon juice brightens up the flavors wonderfully.

Side Dishes

I love pairing these potato wedges with simple grilled chicken, a fresh green salad, or even as a side to a juicy burger. They also work great alongside steamed veggies or a creamy dipping sauce like ranch or aioli. Honestly, they’re flexible enough to fit in with just about any meal.

Creative Ways to Present

For parties or special occasions, I like to serve these in a rustic wooden bowl lined with parchment paper. You can create a little dipping station with various sauces like garlic aioli, spicy ketchup, and chipotle mayo—you’d be surprised how a fun presentation amps up the enjoyment. I’ve even layered them with melted cheese and green onions for a loaded potato wedge twist that’s always a hit.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store them in an airtight container in the fridge—usually they stay great for about 3 to 4 days. To keep the wedges crispy, I avoid sealing them while still warm and let them cool completely first. That little extra step makes all the difference when reheating.

Freezing

I’ve frozen these wedges before by flash freezing them in a single layer on a baking sheet and then transferring them to a freezer bag. When ready, I bake them from frozen at a slightly higher temperature to regain the crispiness. It’s a handy trick for meal prep, though fresh is always best for texture.

Reheating

To reheat, I typically use the oven or toaster oven rather than the microwave. Set your oven to 375°F and bake the wedges on a lined baking sheet for about 10 minutes until heated through and crispy again. This method keeps the texture from going soggy, which can happen with microwaving.

FAQs

Final Thoughts

This Baked Garlic Parmesan Potato Wedges Recipe has become one of my go-to comfort foods because it’s easy, delicious, and crowd-pleasing every time. I feel like it strikes the perfect balance between something special and something uncomplicated enough for weeknight cooking. If you haven’t tried it yet, I really encourage you to give it a whirl—you’ll enjoy the crispy, garlicky, cheesy goodness that makes this dish a winner in my book. Plus, once you make it a few times, you’ll have so many ways to customize it and make it your own.

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