If you’re looking for the perfect crowd-pleasing side dish that’s a little crispy, a lot of flavor, and leagues above any takeout fry, these Baked Garlic Parmesan Potato Wedges are your new go-to recipe. Imagine hearty russet potatoes baked to golden perfection, dressed to impress in a garlicky olive oil drizzle, and finished with a generous dusting of Parmesan cheese. Once you try this version, you’ll find yourself craving “just one more wedge” and wondering how something so simple can taste so delicious!
Ingredients You’ll Need
The best dishes start with just a handful of quality ingredients, and that’s the magic here: each item brings something special, from texture to savory flavor, to these irresistible Baked Garlic Parmesan Potato Wedges.
- Russet potatoes: Their thick skin turns crispy and their fluffy interior bakes up perfectly tender in wedge form.
- Olive oil: Adds richness and promotes browning for those deliciously crunchy edges.
- Minced garlic: Fresh garlic infuses each wedge with its unmistakable, aromatic punch.
- Salt: Enhances all the other flavors and balances the richness of the cheese and oil.
- Black pepper: Adds gentle heat that rounds out the savory notes.
- Italian seasoning: Offers a medley of herbs that bring a fragrant, herby backdrop to the potatoes.
- Grated Parmesan cheese: Melts and forms a savory crust that’s the hallmark of this recipe.
- Chopped fresh parsley (optional): Lends a burst of color and freshness when sprinkled on at the end.
How to Make Baked Garlic Parmesan Potato Wedges
Step 1: Prep the Potatoes
Start by scrubbing those russet potatoes well (no need to peel them!), then cut each potato into evenly sized wedges. Uniform wedges mean each piece will bake up with the same balance of crispiness and fluffy center. If you have time, soak the wedges in cold water for 30 minutes—this little trick pulls out extra starch and ensures an ultra-crisp bite.
Step 2: Toss with Goodness
In a large mixing bowl, whisk together the olive oil, minced garlic, salt, black pepper, and Italian seasoning. Add the potato wedges and toss thoroughly with your hands or a spatula. You want every wedge coated so the flavors get deep into every crispy nook.
Step 3: Arrange and Sprinkle
Line a baking sheet with parchment paper to prevent sticking and for easy cleanup. Arrange the seasoned wedges in a single layer, laying them skin-side-down for the ultimate crisp factor. Now, sprinkle the grated Parmesan cheese evenly over the top of the wedges, making sure each one gets a generous dusting.
Step 4: Bake to Perfection
Slide the tray into your preheated 400°F (200°C) oven. Halfway through baking, use tongs to flip the wedges so both sides get that golden brown color you’re after. Depending on your oven and thickness of your wedges, total baking time will be 35 to 40 minutes. You’ll know they’re done when the edges are deeply golden and irresistibly crispy.
Step 5: Finish and Serve
Once out of the oven, give your Baked Garlic Parmesan Potato Wedges a final flourish of chopped fresh parsley (if you like), and serve immediately while they’re hot, fragrant, and at their crispiest best!
How to Serve Baked Garlic Parmesan Potato Wedges
Garnishes
A final sprinkle of extra Parmesan or a handful of fresh parsley brings color and brightness to your platter. If you’re a fan of a little kick, try adding a pinch of red chili flakes just before serving.
Side Dishes
Baked Garlic Parmesan Potato Wedges work perfectly alongside classic mains like roasted chicken, grilled steak, or even a veggie burger. Their hearty bite soaks up sauces and pairs well with creamy dips like ranch, aioli, or even a homemade sriracha mayo for some heat.
Creative Ways to Present
For a party-ready spread, arrange the wedges in a heaping basket lined with parchment, offer a variety of dipping sauces, and set out tiny tongs so guests can help themselves. Or, stack them high on a platter for a rustic look that’s both casual and inviting.
Make Ahead and Storage
Storing Leftovers
If you have any Baked Garlic Parmesan Potato Wedges left (and that’s a big if!), let them cool completely before transferring to an airtight container. They’ll keep well in the refrigerator for up to 3 days without losing too much of their signature flavor.
Freezing
While freshly baked is always best, you can freeze these wedges for later. After baking and cooling, lay them in a single layer on a baking sheet to freeze solid. Then transfer to a freezer-safe bag or container for up to one month. This keeps them from sticking together and helps preserve their texture.
Reheating
To restore that fresh-from-the-oven crisp, reheat the Baked Garlic Parmesan Potato Wedges in a hot oven (about 400°F/200°C) for 10 to 12 minutes, directly on a baking sheet. Avoid microwaving, as that tends to soften the crisp edges you worked so hard to create.
FAQs
Can I use a different type Side Dish
Yes! Yukon Golds or even sweet potatoes work wonderfully, although russets give you that classic fluffy inside and crisp outside. Just adjust baking time based on the size and variety you’re using.
Is it necessary to soak the potatoes before baking?
It’s optional, but highly recommended if you want the crispiest wedges possible. Soaking helps remove excess starch, which lets the potatoes brown and crisp up beautifully in the oven.
Can I make these vegan?
Absolutely! Simply swap the Parmesan cheese for a vegan alternative (store-bought or homemade) and you’ll still get fantastic flavor. Everything else in this recipe is naturally plant-based.
What’s the best way to cut potato wedges evenly?
Start by cutting each potato in half lengthwise, then slice each half into quarters or sixths, keeping the pieces as uniform as possible for even baking. A sharp knife makes the process smooth and safe.
Can I add extra spices to Baked Garlic Parmesan Potato Wedges?
Of course! Feel free to amp up the flavor by adding smoked paprika, cayenne pepper, or even a pinch of dried rosemary to the seasoning mix. Make these wedges your own adventure in taste.
Final Thoughts
If you’re ready to wow your family (and yourself!) with a snack or side that’s bold, satisfying, and incredibly easy, give these Baked Garlic Parmesan Potato Wedges a try. They’re pure comfort food with a gourmet twist, perfect for casual dinners or sharing with friends. Let me know how you serve them up—I bet they’ll become a new favorite in your kitchen, too!
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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 flavorful and crispy side dish that pairs perfectly with any meal. The combination of garlic, Parmesan cheese, and Italian seasoning adds a delicious twist to classic roasted potatoes.
Ingredients
Potato Wedges:
- 4 large russet potatoes, cut into wedges
Seasoning:
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
Topping:
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Seasoning: In a large bowl, combine olive oil, minced garlic, salt, pepper, and Italian seasoning.
- Coat Potatoes: Add potato wedges to the bowl and toss until evenly coated.
- Bake: Arrange wedges on the baking sheet, sprinkle Parmesan cheese, and bake for 35-40 minutes until golden and tender, flipping halfway through.
- Finish: Sprinkle with parsley and serve warm.
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes before baking and pat dry.
- You can substitute Parmesan with Pecorino Romano for a sharper flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 265
- Sugar: 1 g
- Sodium: 340 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 8 mg
