These Baked Garlic Parmesan Potato Wedges are a great option for a side dish or a tasty snack that is easy to make! The dish consists of a tender potato inside baked with a crispy edge, sugared with garlic and Parmesan, and, of course, herbs. Well, they are far better compared to just regular fries. But the comforting wedges are so easy to have as well, have wonderful taste hidden deep inside them, and display a tender crisp on the outside. Every burger meal, all grilli~ meats, or even merely on their own as a particularly tasty snack oi- an appetizer, these garlic potato wedges should be enough to please your guests.
Let’s have a look inside this recipe as we see how to make an irresistible at-home potato wedge!
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Ingredients:
- 4 medium russet potatoes, scrubbed and cut into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or a mix of dried oregano, basil, and thyme)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish, optional)
- Marinara sauce, ranch dressing, or aioli (optional, for dipping)
Step-by-Step Instructions:
Step 1: Prepare the Potatoes
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
- Cut the Potatoes into Wedges: Cut each potato in half lengthwise, then cut each half into 3-4 wedges, depending on the size of the potato. Aim for uniform-sized wedges to ensure even baking.
Step 2: Season the Potato Wedges
- Make the Seasoning Mixture: In a large mixing bowl, combine the olive oil, minced garlic, dried Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper. Stir to combine.
- Coat the Potatoes: Add the potato wedges to the bowl and toss until they are evenly coated with the seasoning mixture.
- Add the Parmesan Cheese: Sprinkle the grated Parmesan cheese over the potatoes and toss again to coat them well. Reserve a small amount of Parmesan cheese for sprinkling after baking, if desired.
Step 3: Bake the Potato Wedges
- Arrange on Baking Sheet: Spread the potato wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This helps them bake evenly and get crispy.
- Bake: Place the baking sheet in the preheated oven and bake for 35-40 minutes, flipping the wedges halfway through, until they are golden brown and crispy on the edges and tender inside.
Step 4: Garnish and Serve
- Add Fresh Herbs: Remove the potato wedges from the oven and sprinkle with fresh chopped parsley for a burst of color and flavor, if desired.
- Serve: Serve the garlic Parmesan potato wedges hot with your favorite dipping sauce, such as marinara, ranch dressing, or aioli.
Serving and Storage Tips:
Serving: Serve immediately upon removing from the oven while they are still hot and crispy as a side with burger, grilled chicken, steak, or even as an appetizer.
Storage: Put any remaining food in an air-tight storage container within the next 3 days and keep all of it refrigerated.
Reheating: Use an oven at 375°F (190°C) and arrange each piece of potato wedges in it for 5-7 minutes, till the dish is fully heated, and with a crispy top. Never microwave them; this would make them go soggy.
Helpful Notes:
Use of potatoes: Russet potatoes of a starchy texture, when fried, form a crispy exterior and a fluffy interior–perfect for this recipe.
Soaking for crispiness: To make them extra crispy, slice the potatoes and soak in cold water for under 30 minutes to de-starch—before draining them and patting them dry before further marinating.
Optional Cheese for Garnish: In this case, Parmesan cheese, it is recommended that you grate it fresh for the best flavor and texture; otherwise, pre-grated Parmesan will also suffice.
Tips from Well-Known Chefs:
Gordon Ramsay: Gordon Ramsay recommends tweaking some smoked paprika to add a smoky tone if flavor and a little squeeze of lemon for brightness to contrast.
Ina Garten: Adds Red Chili Flakes-almost nothing but a pinch-to give the dish an unobtrusive heat.
Ree Drummond (The Pioneer Woman): Ree proposes garlic aioli to pack in some more garlic love when they serve that heavenly wedge.
Frequently Asked Questions:
Can I use sweet potatoes instead of russet potatoes?
Absolutely; it is perfectly fine to use sweet potatoes instead of russet potatoes. Please note that sweet potatoes may require a little less baking time and will have a sweeter flavor.
What extra steps could make the wedges even crispier?
After being cut into wedges, soak them in cold water for about 30 min.; then dry them out thoroughly, and then brush on a hot preheated sheet of baking with enough oil to coat the potatoes well.
Can I make these potato wedges ahead?
Yes, you can cut the potatoes into wedges, season them, and refrigerate them for up to 24 hours until baking; serve them hot. That way, the texture will be maintained.
Can I pick some other cheese?
Of course, you may instead use Romano, Asiago, or Pecorino cheeses in place of Parmesan cheese.
Can I cook these wedges in an air fryer?
That absolutely works! Air fry the potato wedges at 375°F (190°C) for about 15-20 min, shaking the basket halfway through.
What should I put underneath the wedges to prevent them from sticking to the baking sheet?
Spray your baking sheet lightly with vegetable oil, or use parchment on the baking sheet to avoid sticking.
Can I add any other herbs or spices?
Sure, feel free to personalize the seasoning with your taste with rosemary, thyme, cumin, or chili powder.
How can one tell when the wedges are done?
Golden brown on the outside and crispy, the inside of the potato wedges should be soft and tender. This can be ascertained by sticking in a toothpick or fork for testing.
What fits best with these potato wedges?
You may serve these wedges with dipping sauces like marinara, ranch, barbecue sauce, garlic aioli or team them with grilled meats, burgers, or sandwiches.
Can I have gluten-free wedges?
Yes, this recipe is gluten-free by nature. Double-check for gluten in all the accompanying ingredients, including any spices.
Conclusion:
These Baked Garlic Parmesan Potato Wedges make for a all-time craving-making side dish or snack that will be enjoyed by everyone. Crispy on the inside, tender on the inside, and seasoned with parmesan and garlic flavor, the wedges are an entry in any family’s meal books. Serve them with your favorite dipping sauces, and gather your friends and family for a great meal.
Baked Garlic Parmesan Potato Wedges
Ingredients
- 4 large Russet potatoes cut into wedges
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 4 tbsp olive oil
- 1/2 cup freshly shredded Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes thoroughly. Slice each potato in half lengthwise, then cut each half into 3-4 wedges. Place the wedges in a large mixing bowl and drizzle with olive oil, tossing to coat.
- In a small bowl, combine salt, garlic powder, and Italian seasoning. Sprinkle the seasoning mix over the potato wedges and toss to coat evenly. Add Parmesan cheese and toss again to coat.
- Line a baking sheet with parchment paper or lightly grease it. Arrange the wedges in a single layer, skin side down. Bake in the preheated oven for 25 to 35 minutes, flipping halfway through, until golden brown and tender.
- Remove from the oven, transfer to a serving platter, and garnish with freshly chopped parsley. Serve hot with a selection of dipping sauces.
