Baked Garlic Parmesan Potato Wedges – Crispy, Flavor-Packed Goodness

Few side dishes can compete with the universal love for crispy, savory potato wedges. When you add garlic, Parmesan, and Italian spices into the mix, you get something truly magical: Baked Garlic Parmesan Potato Wedges. Golden on the outside, tender on the inside, and packed with flavor in every bite, these wedges will be your new go-to side dish or snack.

This recipe is perfect for busy home cooks, party planners, and anyone who just can’t resist the combination of potatoes, cheese, and garlic. Whether you’re preparing a family meal, planning a game-day feast, or just looking for a delicious snack, these baked potato wedges will be an instant crowd-pleaser.

Why You’ll Love These Baked Garlic Parmesan Potato Wedges

• Crispy and cheesy without needing a deep fryer.

• Simple ingredients you probably already have in your pantry.

• Quick and easy: Prep in minutes, bake while you relax.

• Versatile: Perfect as a snack, appetizer, or side dish.

• Kid-friendly: Even picky eaters love these!

Ingredients You’ll Need

• 3-4 large russet potatoes, cut into hearty wedges

• 4 tablespoons olive oil

• 2 teaspoons salt

• 2 teaspoons garlic powder

• 2 teaspoons Italian seasoning

• ½ cup shredded Parmesan cheese

• Optional: Fresh parsley or cilantro for garnish

• Optional: Ranch or blue cheese dressing for dipping

Kitchen Equipment Needed

• Large baking sheet

• Mixing bowls (one large, one small)

• Whisk

• Sharp knife

• Cutting board

• Pastry brush (optional for extra even oil coating)

• Spatula or tongs

Step-by-Step Instructions

1. Preheat the Oven

Start by preheating your oven to 375°F (190°C). Lightly grease a large baking sheet with olive oil or non-stick spray to prevent sticking.

2. Prep the Potatoes

Wash and dry the russet potatoes thoroughly. Slice each potato into hearty wedges—aim for about 6-8 wedges per potato, depending on its size.

3. Toss with Olive Oil

Place the potato wedges in a large bowl. Drizzle them with the olive oil, tossing to coat evenly. Every surface of each wedge should be glistening with oil for maximum crispiness.

4. Mix the Seasonings

In a small bowl, whisk together the salt, garlic powder, and Italian seasoning. This spice blend infuses the potatoes with rich, savory flavor.

5. Add the Parmesan

Sprinkle the shredded Parmesan cheese over the oiled potato wedges. Give them another good toss to ensure even coating. Then sprinkle the seasoning mixture on top and toss again.

6. Arrange and Bake

Lay the wedges skin-side down in a single layer on the baking sheet. This position helps them get crispy and golden without flipping halfway through.

Bake for 25-35 minutes, checking around the 25-minute mark. They are ready when they are fork-tender and a beautiful golden brown.

7. Garnish and Serve

Once baked, sprinkle chopped fresh parsley or cilantro over the top for a burst of color and freshness. Serve hot, with ranch or blue cheese dressing on the side for dipping if desired.

Tips for the Best Potato Wedges

• Uniform size: Slice your wedges as evenly as possible to ensure they bake at the same rate.

• Don’t overcrowd the pan: Crowding traps steam and prevents crispiness. Use two pans if needed.

• High-starch potatoes: Stick with russet potatoes. They crisp up better than waxy varieties like red potatoes.

• Oil evenly: Make sure every surface of the potato is lightly coated with oil.

• Season after baking: For an extra flavor boost, sprinkle a little more Parmesan and salt right after they come out of the oven.

Variations and Ingredient Swaps

• Spicy kick: Add a pinch of cayenne pepper or paprika to the seasoning mix.

• Vegan option: Skip the Parmesan or use a dairy-free cheese alternative.

• Herb swap: Try rosemary or thyme instead of Italian seasoning for a different flavor profile.

• Loaded wedges: After baking, top with crumbled bacon, green onions, and a drizzle of sour cream for loaded potato wedges.

• Sweet potato version: Substitute sweet potatoes for a slightly sweeter, nutrient-rich twist.

How to Store and Reheat Leftovers

Refrigerator:
Store any leftover potato wedges in an airtight container in the fridge for up to 3 days.

Freezer:
Freeze cooled wedges in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag and store for up to 2 months.

Reheating:

• Oven: Reheat at 375°F for 10-15 minutes to bring back crispiness.

• Air fryer: Air fry at 375°F for 5-7 minutes.

• Microwave: Not recommended as it will make them soggy, but it works for a quick fix if necessary.

Food and Drink Pairings

Food pairings:

• Grilled burgers

• BBQ chicken

• Pulled pork sandwiches

• A big garden salad

Dipping sauces:

• Ranch dressing

• Blue cheese dressing

• Garlic aioli

• Ketchup

• Chipotle mayo

Drink pairings:

• Classic lemonade

• Iced tea

• Crisp pilsner or pale ale

• A chilled glass of Sauvignon Blanc

FAQ: Baked Garlic Parmesan Potato Wedges

Can I make these ahead of time?
You can slice and season the wedges a few hours ahead and refrigerate them. Bake them fresh for the best texture.

Can I use another type of potato?
Russets are best for crispiness, but Yukon Gold potatoes also work for a creamier inside.

How do I make them extra crispy?
Soak the potato wedges in cold water for 30 minutes, then dry them thoroughly before tossing with oil and seasonings. This removes excess starch for crispier results.

What’s the best way to cut potato wedges evenly?
First, slice the potato lengthwise in half, then cut each half into three or four wedges, depending on the size.

Can I bake these in the air fryer?
Absolutely! Cook at 400°F for about 15 minutes, shaking halfway through.

Final Thoughts

Baked Garlic Parmesan Potato Wedges are everything you want in a side dish—crispy, cheesy, flavorful, and wonderfully easy to make. They’re the perfect companion to just about any meal, and they shine just as brightly as a standalone snack or party appetizer.

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Let’s bring more crispy, cheesy goodness to every table!