Baked Garlic Parmesan Potato Wedges Recipe
If you’re looking for a dazzling yet approachable side dish, these Baked Garlic Parmesan Potato Wedges are about to earn top billing in your dinner rotation. Crispy and golden on the outside, fluffy on the inside, and packed with savory garlic-Parmesan flair, they strike that perfect balance between comforting and impressive. Whether you’re hosting game night or searching for a foolproof crowd-pleaser, this easy recipe is sure to gather everyone around the table (and maybe even convert a few picky eaters into potato lovers!).
Ingredients You’ll Need
The magic of Baked Garlic Parmesan Potato Wedges is in their simplicity. Each ingredient plays a key role in developing their irresistible flavor, from the starchy richness of russet potatoes to the fragrant hit of minced garlic and the nutty savoriness of Parmesan cheese. Here’s what you’ll need, plus a handy tip for each one:
- Russet potatoes: Their sturdy skins and fluffy interior make them ideal for crispy baked wedges.
- Olive oil: Adds richness and helps the seasoning cling to every bit of potato.
- Garlic (minced): Freshly minced garlic infuses each wedge with bold, aromatic flavor.
- Parmesan cheese (grated): Gives the wedges a salty, umami punch and helps form that tasty, golden crust.
- Italian seasoning: A blend of herbs that brings depth and an unmistakable Mediterranean vibe.
- Paprika: Adds gentle warmth and a hint of color.
- Salt: Essential for bringing out the potatoes’ natural flavor—don’t be shy!
- Black pepper: Adds subtle heat and complexity.
- Fresh parsley (optional): A sprinkle adds color and fresh, herby brightness right before serving.
How to Make Baked Garlic Parmesan Potato Wedges
Step 1: Prep Your Potatoes
Give your russet potatoes a good scrub (no need to peel!) and cut each one into evenly sized wedges. If you have time, soak the wedges in cold water for 30 minutes—this helps remove excess starch and is the secret to achieving those ultra-crispy edges. Make sure to pat them dry thoroughly with a clean towel before moving to the next step.
Step 2: Season Everything Generously
Grab a large mixing bowl and toss your dried potato wedges with olive oil, freshly minced garlic, grated Parmesan, Italian seasoning, paprika, salt, and black pepper. Use your hands or a spatula to ensure every wedge is thoroughly coated. The oil and cheese mixture will cling to the potatoes, promising that golden, flavor-packed finish.
Step 3: Arrange and Bake
Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup. Arrange the seasoned potato wedges in a single layer, skin-side down whenever possible. This not only ensures even cooking but also helps the potatoes crisp up beautifully on the cut edges. Slide them into the oven and bake for 35 to 40 minutes, flipping the wedges halfway through for even browning and the ultimate crunch.
Step 4: Garnish and Serve
Once your Baked Garlic Parmesan Potato Wedges are deeply golden and crisp on the edges, pull them from the oven and shower them with chopped fresh parsley, if using. The herby green flecks brighten up both the flavor and the presentation. Serve them hot with your favorite dipping sauces—think ketchup, ranch, or even spicy aioli.
How to Serve Baked Garlic Parmesan Potato Wedges
Garnishes
Nothing elevates a tray of Baked Garlic Parmesan Potato Wedges more than a flourish of fresh parsley or a sprinkle of extra Parmesan right out of the oven. Lemon zest is another standout topper if you love a citrusy pop. For spice seekers, a pinch of chili flakes just before serving brings a playful kick.
Side Dishes
Their garlicky, cheesy flavor means these potato wedges pair naturally with classic mains like grilled chicken, roast beef, or veggie burgers. For a fun twist, serve them as the centerpiece at a snack board with crisp veggies, olives, and a trio of dips. They’re equally good with a simple green salad and a drizzle of vinaigrette for a lighter meal.
Creative Ways to Present
Your Baked Garlic Parmesan Potato Wedges don’t have to be just a side—they’re showstoppers for all sorts of occasions! Try stacking them in a basket lined with parchment for casual gatherings, or serve them in individual cups with skewers for easy, mess-free party bites. If you’re hosting brunch, top them with poached eggs and a sprinkle of chives for a hearty, savory treat.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, keep them fresh by storing in an airtight container in the refrigerator. They’ll stay tasty for up to three days, though their signature crispiness is best enjoyed right out of the oven.
Freezing
Baked Garlic Parmesan Potato Wedges actually freeze quite well! Let them cool completely, lay them out on a parchment-lined tray so they don’t stick together, and freeze until solid. Then, transfer to a freezer-safe bag or container; they’ll keep for up to two months. This makes meal prep—especially for parties or busy weeks—so much easier.
Reheating
To revive that irresistible crunch, spread your refrigerated or thawed wedges on a baking sheet and heat in a preheated oven at 375°F (190°C) for about 10 minutes, turning once. Avoid the microwave if possible, since it tends to soften the edges. A quick blast under the broiler is perfect for extra crispiness!
FAQs
Can I use a different type Side Dish, Appetizer
Absolutely! While russet potatoes are classic for Baked Garlic Parmesan Potato Wedges thanks to their starchy, fluffy center, Yukon Golds or red potatoes also work. Just note that they may have a slightly different texture and may take a bit less time to bake.
Is there a way to make these wedges even crispier?
Yes! Soaking the potato wedges in cold water for 30 minutes and drying them thoroughly before seasoning makes a huge difference in crispiness. Also, arranging the wedges skin-side down and not overcrowding the pan ensures maximum crunch.
Can I make Baked Garlic Parmesan Potato Wedges dairy-free?
You sure can! Simply swap the Parmesan cheese for your favorite dairy-free cheese alternative, or just use the garlicky seasoning blend minus the cheese. The wedges will still be full of flavor and delightfully crispy.
What dipping sauces taste best with these wedges?
You can’t go wrong with classic ketchup or creamy ranch, but these wedges are delicious with so many sauces. Think garlic aioli, chipotle mayo, or even a tangy yogurt dip. One taste might inspire you to try something new!
Can these be made in advance for parties?
Definitely! Prepare and bake your Baked Garlic Parmesan Potato Wedges ahead of time, then reheat them on a baking sheet in a hot oven before serving. They’ll taste almost as good as fresh, making them a fantastic appetizer for gatherings.
Final Thoughts
There’s something almost magical about a batch of Baked Garlic Parmesan Potato Wedges—crispy, garlicky, cheesy, and always a hit at the table. If you haven’t given this recipe a go yet, now’s the perfect time. Gather your ingredients, fire up the oven, and treat yourself and your loved ones to a dish everyone will be asking for again and again!
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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 crispy on the outside, tender on the inside, and packed with flavorful garlic and Parmesan goodness. Perfect as a side dish or appetizer, these oven-baked potato wedges are simple to make and a crowd-pleaser.
Ingredients
Potato Wedges:
- 4 medium russet potatoes, scrubbed and cut into wedges
Seasoning:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (204°C) and line a large baking sheet with parchment paper.
- Toss potato wedges: In a large bowl, toss the potato wedges with olive oil, garlic, Parmesan cheese, Italian seasoning, paprika, salt, and pepper until evenly coated.
- Bake: Spread the seasoned wedges on the baking sheet, skin-side down when possible. Bake for 35–40 minutes, flipping halfway through, until golden brown and crispy.
- Finish and serve: Sprinkle with fresh parsley if desired. Serve hot with dipping sauce.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before seasoning, then pat dry.
- Add a pinch of chili flakes for heat if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 8mg
