Baked Garlic Parmesan Potato Wedges Recipe

If you’ve ever craved crispy-on-the-outside, tender-on-the-inside potato wedges with a punch of garlic and the nutty richness of parmesan, then this Baked Garlic Parmesan Potato Wedges Recipe is going to feel like a little slice of heaven. I love making these as a quick side because they’re so simple but seriously satisfying, perfect for casual dinners or when you’re craving something cozy yet flavorful.

What makes this recipe stand out is that perfect balance between garlicky zest and cheesy goodness baked right into each wedge. It’s a recipe that’s reliable and forgiving—whether you’re feeding the family or just want a delicious snack. You’ll find yourself reaching for these wedges again and again once you try this Baked Garlic Parmesan Potato Wedges Recipe!

Ingredients You’ll Need

I like how these simple ingredients come together to deliver such comforting flavor. When shopping, choose fresh, large russet potatoes with smooth skin for the best texture, and don’t skimp on the parmesan—it’s the secret weapon!

• Russet potatoes: These starchy potatoes get wonderfully crispy edges and soft centers—perfect for wedges.
• Olive oil: Helps the seasoning stick and promotes browning while adding a mild fruity flavor.
• Salt: Enhances all the flavors; I prefer kosher salt for more even seasoning.
• Garlic powder: Gives that classic garlicky punch without burning like fresh minced garlic might.
• Italian seasoning: A little herbal earthiness that pairs beautifully with garlic and parmesan.
• Shredded parmesan cheese: Adds a rich, salty depth and that irresistible crispy crust during baking.

Variations

I love playing around with this recipe, depending on what’s in my pantry or my mood. Feel free to tweak the herbs or add extra spices to match your taste—it’s all about making your perfect baked wedges!

• Spicy kick: Adding a dash of smoked paprika or cayenne pepper has been a game-changer for me when I crave something with a bit more heat.
• Fresh herbs: Toss in chopped rosemary or thyme before baking for a fragrant, fresh twist that’s fantastic especially in spring and summer.
• Vegan option: Swap parmesan for nutritional yeast to keep that cheesy flavor without dairy.
• Extra crispy: After baking, broil the wedges for 1-2 minutes to achieve an extra-crispy finish—just watch closely so they don’t burn!

How to Make Baked Garlic Parmesan Potato Wedges Recipe

Step 1: Prep Your Potatoes Just Right

Start by preheating your oven to 375°F (190°C) and lightly grease your baking sheet with some olive oil or cooking spray—that helps those wedges crisp up nicely without sticking. Then, wash your russet potatoes thoroughly and slice them into uniform wedges. I find that cutting each potato into about 8 wedges strikes the perfect balance between crispy edges and tender insides. Toss these wedges into a large bowl.

Step 2: Coat with Olive Oil and Seasonings

Pour 4 tablespoons of olive oil over the sliced potatoes and give them a good toss until each wedge is lightly coated. In a separate small bowl, mix together 2 teaspoons each of salt, garlic powder, and Italian seasoning. Sprinkle this seasoning mix over the potatoes along with ½ cup shredded parmesan cheese. I usually use my hands for tossing here—it’s the best way to get an even coating and make sure every wedge is bursting with flavor.

Step 3: Arrange and Bake

Place the potato wedges skin-side down on your baking sheet in a single layer, giving them enough space so they crisp up rather than steam. Pop them into the oven and bake for 25–35 minutes. Depending on your oven and the thickness of the wedges, baking times can vary a bit, so check for a lovely golden color and fork-tender texture near the 25-minute mark. If you want, a quick broil for a minute or two at the end can add extra crunch—just keep an eye to prevent burning.

How to Serve Baked Garlic Parmesan Potato Wedges Recipe

Garnishes

I’m a sucker for fresh parsley sprinkled on top—it adds a pop of color and a bright herbal note that balances the richness. Sometimes I also add a light dusting of extra parmesan right before serving because, hey, you can never have too much cheese!

Side Dishes

This recipe pairs beautifully with grilled chicken, burgers, or even a fresh green salad for a lighter meal. When I’m feeling indulgent, I serve these wedges alongside some homemade ranch dip or garlic aioli—it’s seriously addictive!

Creative Ways to Present

For casual get-togethers, I’ve arranged these wedges in a rustic wooden bowl lined with parchment paper for easy sharing. I also love stacking them in a small tower shape on a large platter and sprinkling them with microgreens for a touch of elegance. It’s amazing how the right presentation can turn a humble wedge into the centerpiece of the table!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be tough!), store them in an airtight container in the fridge for up to 3 days. I find that laying them flat in a single layer helps preserve their crispy edges rather than stacking them tightly, which can cause sogginess.

Freezing

While I usually enjoy this recipe fresh, you can freeze pre-baked wedges by arranging them on a tray and flash-freezing until solid, then transferring to a freezer-safe bag. This is handy for busy nights—just thaw overnight in the fridge before reheating.

Reheating

To bring back that fresh-out-of-the-oven crispiness, reheat the wedges in a preheated oven at 400°F (200°C) for about 10 minutes. Avoid microwaving if you can—it tends to make the crust soggy. I always recommend a quick re-bake for maximum deliciousness!

FAQs

Final Thoughts

This Baked Garlic Parmesan Potato Wedges Recipe holds a special spot in my kitchen because it’s foolproof and always hits the spot. If you’re like me and appreciate simple, hearty flavors without fuss, you’ll really enjoy making and sharing this dish. Give it a try—once these wedges come out of your oven golden and fragrant, I promise they’ll become your new go-to comfort food side!

Print