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I don’t know about you, but potato wedges always take me right back to backyard barbecues and family get-togethers—the kind where everyone’s fingers are a little greasy and no one cares. There’s just something so perfectly comforting about a crispy-on-the-outside, melt-in-the-middle potato wedge, especially when it’s jazzed up with garlic and a shower of Parmesan. My husband swoons for these next to a burger, but honestly, I’ve been known to bake a batch “just because.” They’re like grown-up French fries, but way more exciting (and, if you ask me, way more satisfying!).
Let’s be honest: as much as I love classic fries, these Baked Garlic Parmesan Potato Wedges are a whole different level of crave-worthy. The garlic, the cheese, that little sprinkle of fresh herbs at the end—it all comes together in this wildly addictive side dish (or, okay, dinner, if you’re having “snack night”—no judgment). Trust me, you might want to make a double batch, because these things disappear fast!
Why You’ll Love This
- Crispy edges, fluffy insides – The kind of texture that’ll keep you reaching for just one more wedge.
- So much flavor – Garlic, parmesan, and herbs make these a little fancy but still totally approachable.
- Baked, not fried – You still get that golden crunch without hauling out the deep fryer or feeling heavy afterward.
- Easy ingredients – Stuff you probably have in the pantry right now (no grocery store dash!).
- Perfect for dipping – Marinara, ranch, garlic aioli… let your dipping dreams run wild!
- Customizable – Switch up the seasonings to match your mood or empty out those spice jars.
Ingredients (Plus Substitutions & Tips)
- 4 medium russet potatoes, scrubbed and cut into wedges (Russets really are perfect, but Yukon Golds will give an extra rich texture if you’re feeling it!)
- 3 tablespoons olive oil (If you love that olive oil flavor, go for a nicer one—but any neutral oil works here, honestly.)
- 4 cloves garlic, minced (Fresh is best for that bold punch, but a teaspoon of garlic powder can save the day if you’re out.)
- 1 teaspoon dried Italian seasoning (Or just toss in some oregano, basil, thyme—whatever’s hanging out in your spice stash!)
- 1 teaspoon garlic powder (Because there’s no such thing as too much garlic.)
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (Regular or smoked. I vote smoked for a hint of “campfire.”)
- 1/2 teaspoon salt (Start there, but taste and adjust after baking. Potato people tend to know their salt level!)
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese (Freshly shredded if you want those gorgeous melty bits, but the green can totally works.)
- 2 tablespoons chopped fresh parsley (Optional, but so cheerful on the plate.)
- Dipping sauces of choice (My family’s rotation: classic ranch, garlicky aioli, or even chipotle mayo on wild nights.)
Step-by-Step Instructions
Step 1: Prepare the Potatoes
- Preheat your oven to 400°F (200°C). Line a big baking sheet with parchment paper or give it a quick spritz of nonstick spray. (Trust me: parchment = easy cleanup + less sticking!)
- Slice those potatoes right down the middle lengthwise, then cut each half into 3-4 wedges. Try to keep them close in size—nobody wants a crispy little runt and a soggy giant on the same tray.
Step 2: Season the Potato Wedges
- Mix up your flavor bomb: Combine the olive oil, minced garlic, Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl. Give it all a good stir (bonus: your kitchen already smells amazing).
- Toss your potato wedges in the bowl, making sure every wedge gets a glossy coat of the seasoned oil. Yes, fingers are the best tool here.
- Add the Parmesan cheese and toss again. If you want extra cheesy punch at the end, save a sprinkle for after baking! (Total power move, trust me.)
Step 3: Bake the Potato Wedges
- Spread everything out in a single layer on your prepared sheet. Give those wedges a little breathing room—crowding leads to steaming, and then nobody’s happy.
- Bake for 35-40 minutes. Flip the wedges halfway so both sides get golden and crisp. Peek in early if your oven runs hot—look for deeply browned edges and a fork that slips in without resistance.
Step 4: Garnish and Serve
- Sprinkle with fresh parsley (and maybe a last hit of Parmesan if you saved some) when they come out hot and gorgeous.
- Serve right away—bonus points if you can get them to the table before snacking fingers swipe half the tray. Pile them next to your favorite sauces and dig in!
Optional Variations & Flavor Twists
- Switch up the cheese: Try a little Asiago or Pecorino for boldness, or swirl in some sharp cheddar for fun. (My friend Sherry swears by cheddar…no complaints here!)
- Like a kick? Add red pepper flakes or a pinch of cayenne with the other spices.
- Love herbs? Toss in rosemary or thyme—go fresh if you’ve got it, or dried works just fine. Rosemary + potato = always a win.
- Want to go sweet? You can use sweet potatoes! They’re a little softer and bake faster, so start checking at the 25-minute mark.
- After cutting, give the wedges a soak in cold water for 20-30 minutes, then dry them well before seasoning. This helps pull out starch and makes for super crispy edges (not mandatory, but so worth it when there’s time!).
Storage & Reheating Tips
Got extras? Let the wedges cool completely, then store them in an airtight container in the fridge. They keep well for up to three days (though honestly, leftovers are rare here!).
To reheat: Lay them out on a baking sheet and pop into a 375°F oven for 5-7 minutes, just until hot and crisped back up. If you’ve got an air fryer, use it—these reheat wonderfully crisp that way. The microwave works in a pinch, but expect softer (think leftover pizza levels of compromise).
Helpful Notes
- Starchy potatoes like russets really do give the best fluffy-inside, crisp-outside texture. Save the waxy potatoes for salads.
- Freshly shredded cheese means more melty puddles, but don’t stress if you only have pre-shredded or grated.
- Soaking for crispiness is optional, but it truly ups the crunch if you’ve got a few minutes to spare! Pat dry, though, or you’ll steam instead of crisp.
Tips from Well-Known Chefs
- Gordon Ramsay recommends finishing with a touch of smoked paprika and a little squeeze of lemon juice to brighten things up.
- Ina Garten adds a pinch of red chili flakes for a background heat that’s subtle but everyone asks, “Hmm, what’s that?”
- Ree Drummond (The Pioneer Woman) says don’t be afraid to go heavy on the garlic and always have a creamy dipping sauce nearby—garlic aioli is her personal favorite, and mine too, honestly!
Frequently Asked Questions
- Can I use sweet potatoes instead of russets? You bet! Keep an eye on the bake time—they soften up a little faster and bring a subtle sweetness that’s unexpectedly perfect.
- How do I get them extra crispy? Soak them in cold water after cutting, then dry thoroughly! And don’t crowd the pan—space is golden for crunch.
- Can I prep these ahead? Absolutely—cut and season the potatoes, then stash in the fridge (covered) for up to 24 hours. Bake when you’re ready!
- Can I use other cheeses? Of course! Asiago, Romano, even a little sharp cheddar add fun personality.
- Can these be air-fried? Heck yes! Air fry at 375°F for about 15-20 minutes, shaking halfway through. Perfect when it’s too hot to crank the oven.
- How do I prevent sticking? Parchment paper, a silicone baking mat, or just a good slick of oil on the tray. Don’t skip this one!
- Can I add more herbs or spices? Absolutely—try rosemary, cumin, chili powder, or whatever’s calling you from your spice rack!
- How do I know when they’re done? Look for crispy, golden brown edges and a fluffy, fork-tender inside. Don’t pull them early—color is flavor!
- What goes well with these wedges? Any dipping sauce you love, burgers, sandwiches, or even just a big green salad for balance. Honestly? You can’t go wrong.
- Are these gluten-free? Yes! Just are sure your store-bought ingredients like cheese or dips don’t hide anything sneaky, if you need to be sure.
Conclusion
These Baked Garlic Parmesan Potato Wedges are the kind of side I end up making over and over again, and they never stick around long—grown-ups fight the kids for extras (true story!). They’re crispy, golden, full of rich, garlicky flavor, and just a little bit special without any fuss. If you give these a try, let me know how it goes! What creative dipping sauce did you add, or did you try a different cheese? Drop a comment—I absolutely love chatting potato recipes with you (if you couldn’t tell already!). Happy snacking, friends!
Baked Garlic Parmesan Potato Wedges
These Baked Garlic Parmesan Potato Wedges are crispy on the outside, tender on the inside, and packed with flavor. Perfect as a snack, side dish, or appetizer, they pair wonderfully with a variety of dipping sauces.
- 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
- 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.
Try different dipping sauces like bleu cheese, ketchup, queso, or honey mustard. Leftovers can be reheated in the oven for a quick snack.
Appetizer, Side Dish, Snack
American
baked potato wedges, crispy wedges, garlic parmesan wedges, parmesan potatoes, potato appetizer
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.
