There’s something magical about the way garlic and Parmesan meld together as they bake on the crispy, golden edges of these potato wedges. As soon as you pop them into the oven, your kitchen starts to fill with the unmistakable scent of garlic roasting to perfection. It’s a savory, almost buttery aroma that promises something truly delicious. When you take them out, those crispy edges? They’re dusted with a slightly crunchy layer of Parmesan that adds a nutty richness and a touch of saltiness, just the right balance to complement the creamy insides of the potatoes. The beauty of these wedges lies in their simplicity—just a few ingredients, but every bite is bursting with flavor.
If you’re anything like me, you’ll find yourself sneaking a wedge or two while they cool down, because the combination of garlic, Parmesan, and a little bit of fresh parsley makes them irresistible. And let’s be real: there’s no such thing as “too much” garlic or cheese in this household. The best part is how easy they are to make, yet they taste like you spent hours perfecting them. I love serving them with a side of tangy dipping sauce—whether it’s a classic ranch, spicy aioli, or even a bit of zesty marinara, it’s the perfect pairing for those crispy, cheesy bites. They also make a fantastic side dish for just about any meal, from a juicy steak to a simple salad or even as a fun appetizer for a gathering.
Key Ingredients for Baked Garlic Parmesan Potato Wedges
When it comes to these baked garlic Parmesan potato wedges, each ingredient plays a vital role in creating that perfect balance of flavors. From the rich, earthy garlic to the sharp bite of Parmesan, every item brings something special to the table. Let’s take a closer look at what makes these wedges so irresistible.
- Potatoes
The star of the dish! Choose a starchy variety like russet potatoes for a fluffy interior and a crisp exterior when baked. Their natural texture holds up beautifully, making them the perfect base for all the tasty toppings. - Garlic
Fresh garlic is the key to that warm, aromatic flavor that fills your kitchen as they bake. Roasted garlic brings out a rich, mellow sweetness, adding depth to the wedges without being overpowering. - Parmesan Cheese
Parmesan adds that nutty, salty bite that contrasts wonderfully with the creamy potato inside. When it crisps up in the oven, it forms a golden crust that’s a dream to bite into. - Olive Oil
The olive oil helps the wedges get that beautiful golden color and crispy texture on the outside, while also ensuring the garlic and Parmesan stick perfectly to each wedge. Plus, it adds a subtle richness that complements the potatoes. - Fresh Parsley
A sprinkle of fresh parsley brings a pop of color and a hint of freshness that lightens up the dish. It balances the richness of the cheese and garlic, making every bite feel just a little bit brighter. - Salt and Pepper
A pinch of salt enhances the natural flavors of the potatoes and garlic, while the freshly cracked black pepper adds a bit of heat and complexity to the dish. Together, they bring the whole flavor profile together perfectly.
How to Make Baked Garlic Parmesan Potato Wedges
- Preheat the oven to 400°F (200°C). This ensures the oven is nice and hot, so your wedges can get perfectly crispy.
- Wash and scrub the potatoes thoroughly. There’s no need to peel them, as the skin adds extra crispiness and flavor. Once clean, slice them into wedges—cut each potato in half lengthwise, then slice each half into 3-4 wedges, depending on the size of the potato.
- In a large mixing bowl, toss the potato wedges with olive oil. Make sure every wedge is coated evenly so they crisp up nicely in the oven.
- Mince 3-4 cloves of garlic (or more, if you’re like me and love that garlic punch) and add them to the potatoes. Sprinkle in about ½ teaspoon of salt, ¼ teaspoon of black pepper, and a generous ½ cup of grated Parmesan cheese. Toss everything together until the garlic and Parmesan are evenly distributed over the wedges.
- Arrange the potato wedges in a single layer on a baking sheet, making sure there’s a little space between each wedge. This allows them to crisp up nicely on all sides. If you want extra crispiness, you can line the baking sheet with parchment paper or a silicone baking mat.
- Bake the wedges in the preheated oven for 30-35 minutes, flipping them halfway through the cooking time. This ensures they cook evenly and develop that golden-brown, crispy texture on all sides.
- Once the wedges are crispy and golden, remove them from the oven. Immediately sprinkle with fresh parsley for a burst of color and freshness.
- Serve them hot with your favorite dipping sauce—ranch, aioli, or marinara, to name a few—and get ready for your kitchen to be filled with satisfied “mmm’s” from everyone around the table.
Serving Suggestions for Baked Garlic Parmesan Potato Wedges
1. With a Juicy Burger: Whether it’s classic beef, grilled chicken, or a veggie patty, these potato wedges are the perfect sidekick. The crispy edges and cheesy goodness balance out the richness of a burger, and the tangy dipping sauce just takes it over the top. Trust me, it’s the ultimate comfort food combo.
2. As an Appetizer for Game Night: Looking for something easy and crowd-pleasing? These wedges are the answer. Serve them with a variety of dipping sauces—think creamy ranch, smoky BBQ, or a zesty sriracha aioli—and watch them disappear in no time. They’re so addictive, your guests might forget what game they were supposed to be playing.
3. Alongside a Fresh Salad: If you’re keeping things light, these wedges make a great addition to a crisp salad. The freshness of the greens and the hearty crunch of the wedges create a satisfying balance. Plus, if you add a drizzle of balsamic glaze or a squeeze of lemon over the salad, you get a pop of acidity that pairs beautifully with the rich garlic and Parmesan flavors.
How to Store Baked Garlic Parmesan Potato Wedges
If you find yourself with leftovers (lucky you!), storing your baked garlic Parmesan potato wedges is a breeze. To keep them as fresh as possible, first, let them cool to room temperature. You don’t want to trap steam in the container and make them soggy. Once cooled, you can store them in an airtight container in the fridge for up to 2-3 days. Just be sure to place a piece of parchment paper between the layers to prevent them from sticking together.
When you’re ready to enjoy them again, the best way to bring back that crispy texture is by reheating in the oven. Preheat it to 375°F (190°C) and pop the wedges on a baking sheet for about 10 minutes. This will help them crisp up again, and the garlic and Parmesan flavors will still shine through. If you’re in a rush, you can always use a toaster oven or even a skillet, but I find the oven does the trick best.
While it’s tempting to throw them in the microwave, I wouldn’t recommend it if you want to preserve that crispy, golden exterior. Microwaving tends to make them soft, so only go down that route if you’re truly in a time crunch. Trust me, reheating in the oven is worth the extra few minutes!
Conclusion
And there you have it! These baked garlic Parmesan potato wedges are an absolute game-changer in the world of side dishes—crispy, cheesy, and full of flavor. Whether you’re serving them with a juicy burger, sharing them as an appetizer at game night, or pairing them with a fresh salad, they’re bound to be the star of the table. The best part? They’re easy to make, and the aroma as they bake is enough to make anyone’s mouth water. I hope this recipe becomes a favorite in your kitchen!
I’d love to hear what you think—have you tried the recipe yet? Got a favorite twist or dip to share? Drop me a comment, and let me know how it turned out. If you need any help while making them, or if you’ve got questions about the recipe, I’m here to chat. After all, cooking is all about having fun and making memories, and I’m always excited to hear how you’re enjoying these cheesy, garlicky wedges!
Baked Garlic Parmesan Potato Wedges
Description
Crispy on the outside, soft on the inside, these golden potato wedges are tossed in a savory blend of garlic and Parmesan. With every bite, you'll savor the perfect balance of rich, cheesy goodness and aromatic garlic that keeps you coming back for more!
Ingredients
Instructions
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Preheat your oven to 425°F (220°C).
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Wash and scrub the russet potatoes under cold running water to remove any dirt.
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Pat the potatoes dry with a clean kitchen towel or paper towels.
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Cut each potato in half lengthwise.
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Cut each half into 3 or 4 wedges, depending on your preferred thickness.
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Place the potato wedges into a large mixing bowl.
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Drizzle the olive oil over the potato wedges, making sure each piece is evenly coated.
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Add the garlic powder, onion powder, dried oregano, dried basil, paprika, salt, and black pepper to the bowl.
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Toss the potatoes gently to ensure the seasoning is evenly distributed.
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Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
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Arrange the seasoned potato wedges in a single layer on the baking sheet, ensuring they are not overlapping.
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Bake in the preheated oven for 30 minutes, flipping the wedges halfway through to ensure even cooking.
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While the potatoes are baking, grate the Parmesan cheese and chop the fresh parsley.
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Once the potatoes are golden brown and crispy on the outside, remove them from the oven.
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Immediately sprinkle the grated Parmesan cheese over the hot potato wedges.
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Return the baking sheet to the oven for an additional 5 minutes, allowing the cheese to melt and become slightly golden.
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Remove the wedges from the oven once the cheese has melted.
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Sprinkle the chopped fresh parsley over the potato wedges for a burst of color and freshness.
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Serve the baked garlic Parmesan potato wedges hot as a delicious side dish or appetizer.
Note
- Make sure to cut the potato wedges evenly for consistent cooking time and crispiness.
- For extra crispiness, consider soaking the potato wedges in water for 30 minutes before baking to remove excess starch.
- Feel free to add a pinch of red pepper flakes for a spicy kick.
- Use fresh Parmesan cheese instead of pre-grated for better melt and flavor.
- For a vegan version, substitute Parmesan with a plant-based cheese or nutritional yeast.
