Baked Garlic Parmesan Potato Wedges Recipe

Oh, you’re going to love this Baked Garlic Parmesan Potato Wedges Recipe — it’s one of those dishes I always come back to when I want a cozy, comforting side that feels fancy but is ridiculously easy. The wedges come out perfectly crispy on the outside with a tender, fluffy inside, all coated with that irresistible garlicky, cheesy flavor. Whether you’re making it for a weeknight dinner or as a snack to impress friends, this recipe never disappoints.

What I really appreciate about this Baked Garlic Parmesan Potato Wedges Recipe is how versatile it is. You can whip it up with simple pantry staples, and it pairs wonderfully with just about anything — from burgers to salads or grilled chicken. Plus, it’s a fantastic way to make your potatoes super flavorful without deep frying or mess. Trust me, once you try baking these wedges with parmesan and garlic, you’ll never go back to plain oven potatoes!

Ingredients You’ll Need

When you combine these ingredients, you get that perfect balance of crisp, savoriness, and comfort. I always suggest picking russet potatoes, as they give the best texture, and keep the seasonings straightforward — less is more with this kind of baking magic.

• Russet potatoes: Their starchy texture crisps up beautifully in the oven and holds the wedge shape well.
• Olive oil: Helps the wedges crisp while adding subtle richness—don’t skimp here!
• Salt: Essential for drawing out flavors and seasoning the potatoes just right.
• Garlic powder: Gives that warm, garlicky punch without overpowering the dish.
• Italian seasoning: A simple mix of herbs adds a lovely aromatic lift that pairs perfectly with garlic and parmesan.
• Shredded parmesan cheese: This is the star that creates a crispy, flavorful crust on your wedges.
• Fresh parsley or cilantro (optional): I love sprinkling fresh herbs on top for a fresh pop of color and brightness.
• Ranch or blue cheese dressing (optional for dipping): Adds cool creaminess that balances the savory wedges perfectly.

Variations

Feel free to make this Baked Garlic Parmesan Potato Wedges Recipe your own — I often switch things up based on what I have in the kitchen. Experimenting is half the fun! Here are some of my favorite ways to play around with this classic.

• Spicy kick: Add a pinch of cayenne or smoked paprika to the seasoning mix. I like this when I want a little heat without losing that garlic-parmesan shine.
• Herb swap: Try rosemary or thyme instead of Italian seasoning for a woodsy twist. I once made these for a game night and rosemary’s aroma was a huge hit.
• Vegan option: Skip the parmesan and use nutritional yeast for a cheesy flavor that’s dairy-free but just as tasty.
• Loaded style: After baking, sprinkle cooked bacon bits and green onions on top for an indulgent treat. It’s like loaded fries but healthier!

How to Make Baked Garlic Parmesan Potato Wedges Recipe

Step 1: Prep and Slice Your Potatoes Just Right

Start by scrubbing your russet potatoes really well since you’re leaving the skins on—they add great texture and flavor. Cut each potato into even wedges, about 6 to 8 per potato, so they cook evenly. Wedges that are too thick can end up undercooked inside, so keep them around a half-inch thick for perfect tenderness.

Step 2: Toss with Olive Oil and Seasonings

In a big bowl, combine your wedges with olive oil, salt, garlic powder, and Italian seasoning. Make sure every wedge is generously coated — this step sets up the crispiness and flavor you’re after. I find using my hands to toss everything works best, so you can feel the wedges are evenly coated.

Step 3: Arrange and Bake Until Crispy

Spread your seasoned wedges in a single layer on a baking sheet lined with parchment paper. Don’t overcrowd them — give them some breathing room so they crisp nicely instead of steaming. Bake at 425°F (220°C) for about 30-35 minutes, flipping halfway. Look for golden edges and a soft interior when poked with a fork.

Step 4: Add That Parmesan Finish

Once the wedges are nearly done, pull the tray from the oven and sprinkle parmesan cheese evenly on top. Pop them back in for 3-5 minutes to let the cheese melt and get golden-bubbly. This step is my favorite because the cheesy crust is what makes this recipe stand out every single time.

How to Serve Baked Garlic Parmesan Potato Wedges Recipe

Garnishes

I usually finish these wedges with a sprinkle of fresh chopped parsley for color and a hint of herbal brightness. Sometimes I’ll swap parsley for cilantro if I’m feeling adventurous — both add a clean contrast to the rich cheese and garlic flavors that I just adore.

Side Dishes

These wedges are so versatile that they can stand alone or play sidekick to so many dishes. I love serving them with grilled chicken or steak, and they’re fantastic alongside a fresh tossed green salad. For a casual night, pair them with burgers or sandwiches and add a side of your favorite dipping sauce like ranch or blue cheese — because, why not?

Creative Ways to Present

For special dinners or game nights, I like to arrange the wedges in a large circular pattern on a serving platter and pile extra parmesan and herbs in the middle. Offering different dipping sauces in small bowls around makes it fun and interactive — plus it keeps things looking festive and inviting!

Make Ahead and Storage

Storing Leftovers

Leftover potato wedges are surprisingly great the next day! I keep them in an airtight container in the fridge. Try to let them cool completely before storing so they don’t get soggy. When you dig them out, they still have plenty of flavor and texture waiting for you.

Freezing

I’ve frozen these wedges a couple of times — just flash freeze them spread out on a tray for an hour, then transfer to a zip-top bag. When you’re ready to eat, bake directly from frozen, adding a few extra minutes to get them crisp again. The parmesan crust loses a tiny bit of its crispness but still tastes delicious.

Reheating

To reheat, I skip the microwave unless I’m in a hurry because it makes them soggy. Instead, I pop the wedges in a preheated 400°F oven for about 10 minutes until they warm through and regain that crisp exterior. It’s the best way to get that freshly baked feeling again.

FAQs

Final Thoughts

This Baked Garlic Parmesan Potato Wedges Recipe has become something I turn to whenever I want a simple side that’s packed with loads of flavor and just enough indulgence. It’s dependable, easy, and feels a bit special without a lot of fuss. I really hope you give it a go and that it finds a happy spot in your recipe rotation — I promise you won’t regret it!

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