When it comes to easy comfort food with elevated flavor, baked garlic parmesan potato wedges rank among the best. These golden, crispy potato slices are seasoned with a blend of garlic, herbs, and freshly grated parmesan cheese, then roasted to perfection. Whether you’re preparing a casual dinner, hosting a game night, or searching for the perfect party side dish, this recipe delivers. The beauty of this dish lies in its simplicity—no frying, no complicated prep, just pure flavor packed into every crunchy bite.
Ingredients
To achieve that perfect crispy exterior with a tender, fluffy interior, you’ll need quality ingredients:
4 large russet potatoes, washed and cut into wedges
4 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
¾ cup freshly grated parmesan cheese, divided
2 tablespoons fresh parsley, finely chopped (for garnish)
Optional: ½ teaspoon crushed red pepper flakes (for added spice)
Step-by-Step Directions
Step 1: Prepare the Potatoes
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with oil. Scrub the potatoes thoroughly and pat them dry. Cut each potato lengthwise into 8 wedges, ensuring uniform thickness for even baking.
Step 2: Season the Wedges
In a large mixing bowl, combine the olive oil, garlic, salt, pepper, smoked paprika, and Italian seasoning. Toss the wedges in the mixture until every piece is evenly coated. Sprinkle in half of the grated parmesan cheese and toss again, pressing the cheese gently into the wedges to adhere.
Step 3: Arrange and Bake
Place the wedges skin-side down in a single layer on the prepared baking sheet. Bake for 35–40 minutes, turning them halfway through, until the edges are crisp and golden brown. The interior should be fork-tender.
Step 4: Final Touches
Remove from the oven and immediately sprinkle the remaining parmesan cheese on top. Garnish with fresh parsley for a touch of color and a fresh herby flavor. Serve immediately while hot and crispy.
Expert Tips
Choose the Right Potato
Opt for russet potatoes, as they contain more starch, which results in fluffier insides and crispier exteriors. Yukon golds can work in a pinch, but russets are preferred for that classic wedge texture.
Dry the Potatoes Thoroughly
Moisture is the enemy of crispiness. After washing the potatoes, pat them completely dry using paper towels or a clean kitchen towel. Any excess water can lead to soggy wedges.
Use Fresh Garlic and Parmesan
Avoid pre-grated parmesan or garlic powder. Fresh garlic releases deeper, more aromatic flavors during roasting, and fresh parmesan melts better and crisps up perfectly in the oven.
Don’t Overcrowd the Pan
Ensure the wedges have space between them on the baking sheet. Overcrowding traps steam, making it difficult for them to crisp. If necessary, use two pans or bake in batches.
Crank Up the Heat
A higher oven temperature, like 425°F, helps the outside of the wedges turn crispy without over-drying the interior. Don’t forget to flip them halfway through baking for even browning.
Serving Suggestions
These garlic parmesan potato wedges are incredibly versatile. They pair wonderfully with:
Grilled chicken, steak, or fish
Burgers or sandwiches
Dips such as garlic aioli, ranch dressing, marinara, or spicy ketchup
As a party appetizer with a trio of sauces
Topped with bacon bits, sour cream, and chives for a loaded version
They also make a hearty side for vegetarian dishes like portobello burgers or lentil patties.
Storage and Reheating Instructions
Refrigeration:
Store leftover wedges in an airtight container in the refrigerator for up to 3 days.
Reheating:
For best results, reheat in the oven or air fryer at 375°F for about 8–10 minutes. This brings back the crispy texture better than a microwave.
Freezing:
While fresh is best, you can freeze baked wedges. Spread them out on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag. Reheat directly from frozen in a 400°F oven for 15–20 minutes.
Conclusion
Baked garlic parmesan potato wedges are the ultimate combination of simplicity and indulgence. They’re a flavorful, crispy, oven-roasted alternative to fries with an added punch of garlic and cheese. Whether you’re preparing a quick weeknight side or feeding a hungry crowd, this recipe never disappoints. With just a handful of ingredients and minimal effort, you can transform ordinary potatoes into a dish that steals the spotlight on any table.
FAQs
Can I use sweet potatoes instead of russet?
Yes, but expect a different texture. Sweet potatoes are softer and contain more moisture, so they won’t get quite as crispy but still taste delicious with the same seasonings.
How do I make these wedges gluten-free?
This recipe is naturally gluten-free. Just ensure your parmesan cheese and seasonings are certified gluten-free if you’re highly sensitive.
Can I make them in the air fryer?
Absolutely. Arrange in a single layer and cook at 400°F for 18–20 minutes, shaking the basket halfway through.
Why are my wedges not crispy?
Likely due to excess moisture or overcrowding the baking sheet. Make sure to dry the potatoes well and give them plenty of room to roast.
What dipping sauce goes best with these wedges?
Garlic aioli, chipotle mayo, ranch dressing, or even a creamy sriracha sauce pair excellently with the bold garlic parmesan flavors.
Print
Baked Garlic Parmesan Potato Wedges
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
When it comes to easy comfort food with elevated flavor, baked garlic parmesan potato wedges rank among the best. These golden, crispy potato slices are seasoned with a blend of garlic, herbs, and freshly grated parmesan cheese, then roasted to perfection. Whether you’re preparing a casual dinner, hosting a game night, or searching for the perfect party side dish, this recipe delivers. The beauty of this dish lies in its simplicity—no frying, no complicated prep, just pure flavor packed into every crunchy bite.
Ingredients
4 large russet potatoes, washed and cut into wedges
4 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
¾ cup freshly grated parmesan cheese, divided
2 tablespoons fresh parsley, finely chopped (for garnish)
Optional: ½ teaspoon crushed red pepper flakes (for added spice)
Instructions
- Prepare the Potatoes: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with oil. Scrub the potatoes thoroughly and pat them dry. Cut each potato lengthwise into 8 wedges, ensuring uniform thickness for even baking.
- Season the Wedges: In a large mixing bowl, combine the olive oil, garlic, salt, pepper, smoked paprika, and Italian seasoning. Toss the wedges in the mixture until every piece is evenly coated. Sprinkle in half of the grated parmesan cheese and toss again, pressing the cheese gently into the wedges to adhere.
- Arrange and Bake: Place the wedges skin-side down in a single layer on the prepared baking sheet. Bake for 35–40 minutes, turning them halfway through, until the edges are crisp and golden brown. The interior should be fork-tender.
- Final Touches: Remove from the oven and immediately sprinkle the remaining parmesan cheese on top. Garnish with fresh parsley for a touch of color and a fresh herby flavor. Serve immediately while hot and crispy.
Notes
- Potato Choice: Russet potatoes yield the crispiest texture, but Yukon Golds offer a creamier bite.
- Even Crispiness Tip: Don’t overcrowd the baking tray—space the wedges out to allow hot air to circulate.
- Garlic Alternative: For a milder garlic flavor, roast the garlic beforehand or use garlic powder.
- Make it Spicy: Add a pinch of cayenne or chili flakes for a bit of heat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup of potato wedges
- Calories: 356
- Sugar: 2g
- Sodium: 472mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg