There’s something truly irresistible about those golden, crispy edges of a perfectly baked potato wedge, especially when they’re laced with garlic and Parmesan. From the very first batch I tried, these Baked Garlic Parmesan Potato Wedges won me over—and they’ll win you over, too. You get that satisfying crunch on the outside, while the insides stay tender and fluffy. Every bite offers a wonderful blend of savory garlic, a hint of Italian herbs, and a rich, cheesy finish that feels downright indulgent. Whether you’re hosting a casual movie night or just want a fun snack to munch on while catching up with friends, these wedges deliver big on flavor with minimal fuss.
As someone who loves simple, fuss-free recipes, I’m all about dishes that come together in under an hour but taste like they took all day. These wedges check every box: a short prep time of around 30 minutes, a bake time of 35–40 minutes, and just a few minutes of rest before digging in. They’re beginner-friendly, but even seasoned home cooks swear by their crowd-pleasing power. With about 350 calories per serving, they make for a hearty appetizer, an easy lunch component, or a satisfying side for dinner. Grain bowls, sandwiches, barbecued meats—you name it, they pair beautifully. Trust me, once you learn this recipe, you’ll be making it on repeat for game days, family gatherings, or whenever you want a quick, comforting treat that everyone will love.
KEY INGREDIENTS IN BAKED GARLIC PARMESAN POTATO WEDGES
Before you dive into the oven, let’s gather the core ingredients that make these Potato Wedges so unforgettable. Each element plays its part, from creating that perfect golden-brown crust to infusing every bite with layers of flavor.
- Russet potatoes
Known for their high starch content and sturdy skin, these potatoes crisp up beautifully while keeping a soft, pillowy interior. Leaving the skin on adds extra texture and nutrients.
- Olive oil
This heart-healthy fat helps the wedges achieve a lusciously crisp exterior while ensuring the garlic and seasonings stick evenly. It also adds its own subtle fruity note.
- Garlic powder
Concentrated and easy to distribute, garlic powder infuses a deep, savory punch without the risk of burning that fresh garlic can bring at high baking temperatures.
- Italian seasoning
A fragrant blend of herbs like oregano, basil, and thyme, Italian seasoning enriches the wedges with classic Mediterranean flavors that complement the Parmesan’s nuttiness.
- Parmesan cheese
Finely grated Parmesan melts and browns at the edges, creating a salty, umami-rich crust that elevates every wedge from ordinary to extraordinary.
- Salt and pepper
Simple but essential, salt enhances all the flavors, and freshly ground pepper adds a gentle heat and complexity.
- Fresh parsley
Chopped and sprinkled at the end, parsley brings a bright, herbaceous finish and a pop of green color to your plate.
HOW TO MAKE BAKED GARLIC PARMESAN POTATO WEDGES
Transforming humble russets into a mouthwatering side dish is easier than you might think. Just follow these straightforward steps, and you’ll have golden, crispy wedges that taste like they came from a gourmet bistro.
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
2. Scrub the potatoes thoroughly under running water to remove any dirt. Cut each potato into eight even wedges, leaving the skin on for that extra crunchy bite.
3. Place the wedges in a large bowl. Drizzle with olive oil, then sprinkle garlic powder, Italian seasoning, grated Parmesan, salt, and pepper over the top.
4. Toss the potatoes vigorously until each wedge is evenly coated in oil and seasonings—this ensures consistent flavor and browning.
5. Arrange the coated wedges in a single layer on your prepared baking sheet. Be careful not to overcrowd the pan—air circulation is key for crispiness.
6. Bake for 35 to 40 minutes, flipping the wedges halfway through. You’ll know they’re done when they’re deep golden brown on the outside and tender when pierced with a fork.
7. Remove from the oven and let the wedges rest for about 5 minutes. Garnish with fresh chopped parsley for a burst of color and freshness before serving.
SERVING SUGGESTIONS FOR BAKED GARLIC PARMESAN POTATO WEDGES
These Parmesan-coated wedges aren’t just tasty on their own—they shine when paired thoughtfully. Whether you’re plating them for a family dinner or sharing them at a game-day gathering, these ideas will take your presentation and flavor profile to new heights.
- Serve as a crowd-pleasing appetizer alongside small bowls of creamy ranch, tangy marinara, or a zesty sriracha aioli. The variety of dips keeps everyone happy and encourages fun tasting.
- Pair with grilled meats like steak, chicken, or salmon. The wedges’ garlicky Parmesan crust complements smoky, charred flavors beautifully, rounding out a hearty main course.
- Create a loaded wedge platter by topping each warm wedge with crispy bacon bits, a drizzle of sour cream, chopped scallions, and extra Parmesan. It’s an indulgent twist on classic loaded fries.
- Offer as a snack board addition alongside slices of cheeses, cured meats, olives, and fresh veggies. The wedges add warmth and heft, making your board an instant hit at any gathering.
HOW TO STORE BAKED GARLIC PARMESAN POTATO WEDGES
Keeping your leftovers tasting just as good as when they first came out of the oven is all about the right storage strategy. Treat these wedges with a bit of care, and they’ll maintain their flavor and texture for days.
- Refrigerate in an airtight container
After the wedges cool completely, transfer them to a tightly sealed container. Stored in the fridge, they’ll stay fresh for up to 3 days without becoming soggy.
- Reheat in an oven or air fryer
For best results, preheat to 375°F (190°C) and warm the wedges for 5–7 minutes. This method revives that crisp exterior much better than the microwave and keeps the interior tender.
- Freeze on a sheet
Spread cooled wedges out on a baking sheet and freeze them individually for about 1 hour. Once firm, transfer to a labeled freezer bag. They’ll keep well for up to a month.
- Thaw and refresh
When ready to eat frozen wedges, let them thaw in the fridge overnight, then re-crisp in the oven or air fryer. Adding a light mist of olive oil before reheating helps restore their crunch.
CONCLUSION
Baked Garlic Parmesan Potato Wedges are proof that simple ingredients and a straightforward technique can yield truly remarkable results. From the moment you scrub and cut the russets to that satisfying crunch when you take the first bite, this recipe offers a delightful journey of flavors and textures. The golden exterior, laced with garlic and Parmesan, transforms humble potatoes into a dish worthy of any special occasion—or just a cozy night in. Whether you’re serving them as an appetizer, side dish, or even a standalone snack, these wedges are bound to become a staple in your recipe rotation. Feel free to print this article or save it for later so you’ll always have the steps on hand when the craving strikes.
I’ve poured all my best tips—like soaking the potatoes for extra crispiness and balancing the seasonings—to help you achieve perfect wedges every time. You’ll also find handy serving suggestions and storage methods to keep your leftovers tasting fresh. Scroll down, and you’ll spot a handy FAQ section to answer any lingering questions you might have. And of course, I’d love to hear from you: leave a comment, share your tweaks, or ask for advice if you hit a snag. Your feedback and stories are what make this cooking journey so much fun—happy baking!
Baked Garlic Parmesan Potato Wedges
Description
Savory and crispy, these potato wedges are infused with garlic and topped with rich Parmesan. Perfectly baked, they’re a crowd-pleaser at any gathering!
Ingredients
Instructions
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
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Scrub the potatoes well and cut each one into 8 wedges. It is best to leave the skin on for extra crispiness.
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Place the potato wedges in a large bowl. Drizzle with olive oil, then sprinkle with garlic powder, Italian seasoning, Parmesan cheese, salt, and pepper.
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Toss the potatoes thoroughly until they are evenly coated with the oil and seasoning.
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Arrange the potato wedges in a single layer on the prepared baking sheet. It's important not to overcrowd the pan to ensure crisp baking.
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Bake in the preheated oven for 35 to 40 minutes, turning halfway through, until they are golden brown and crispy on the exterior and tender inside.
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Remove from the oven and allow to cool slightly before serving. Garnish with fresh chopped parsley if desired for an added pop of flavor and color.
Note
- For extra crispiness, soak the potato wedges in cold water for about 30 minutes before seasoning and baking. This removes some of the starch.
- If you prefer stronger flavors, increase the amount of garlic powder and Parmesan cheese to your taste.
- Serve the wedges with a dipping sauce such as ranch, marinara, or a spicy sriracha aioli for an added zing.
- These potato wedges are a great side dish for grilled meats, sandwiches, or even as a snack on their own.
- Ensure the potato wedges are similar in size to ensure even cooking.
