Baked Garlic Parmesan Potato Wedges – Crispy, Golden & Flavor-Packed

By: Rabia

Recipe Card

Servings & Timing

  • Prep Time: 10 minutes

  • Cook Time: 40 minutes

  • Total Time: 50 minutes

  • Yield: 4 servings

Dietary Badges:
✔ Vegetarian
✔ Budget-Friendly
✔ Crowd-Pleaser

🛒 Ingredients

  • Russet potatoes

  • Olive oil

  • Garlic

  • Parmesan cheese (grated)

  • Italian seasoning

  • Paprika

  • Salt & pepper

  • Fresh parsley (optional)

👩‍🍳 Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

  2. Wash, cut potatoes into wedges, and pat dry.

  3. Toss with oil, garlic, Parmesan, Italian seasoning, paprika, salt, and pepper.

  4. Arrange in a single layer on the baking sheet (skin-side down if possible).

  5. Bake 35–40 minutes, flipping halfway, until golden and crispy.

  6. Garnish with parsley and extra Parmesan before serving.

Notes:

  • Drying the potatoes helps them crisp better.

  • Use freshly grated Parmesan for best flavor and texture.

Introduction

These Baked Garlic Parmesan Potato Wedges are everything you want in a side dish: golden brown, crisp on the outside, fluffy inside, and bursting with garlicky, cheesy flavor. Perfect for weeknight dinners, game-day snacking, or as a crowd-pleasing appetizer.

Step-by-Step Cooking Guide

Step 1 – Prep potatoes
Scrub and cut russet potatoes into even wedges. Pat dry to remove excess moisture—this is key for crispiness.

Step 2 – Season well
Toss wedges in a bowl with olive oil, garlic, Parmesan, Italian seasoning, paprika, salt, and pepper. Tip: Use your hands to ensure every wedge is well coated.

Step 3 – Arrange & bake
Spread wedges in a single layer, skin-side down, to maximize crisping. Bake 35–40 minutes, flipping halfway through.

Step 4 – Garnish & serve
Sprinkle with extra Parmesan and fresh parsley for a final touch. Serve hot with dipping sauces.

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Ingredient Details & Substitution Tips

  • Potatoes: Russets are ideal for crisp edges; Yukon Golds work too but are creamier.

  • Parmesan: Freshly grated gives better melt and flavor. Pre-shredded can work but won’t crisp as nicely.

  • Seasonings: Italian seasoning + paprika = flavor depth. Add cayenne for heat or swap in smoked paprika for a BBQ vibe.

  • Oil: Olive oil gives flavor, but avocado oil works well for high-heat baking.

Variations & Serving Suggestions

  • Cheesy Upgrade: Add shredded mozzarella or cheddar in the last 5 minutes of baking.

  • Spicy Kick: Sprinkle chili powder or red pepper flakes.

  • Herb Twist: Use rosemary or thyme for a rustic flavor.

  • Serving Ideas:

    • With garlic aioli or ranch dip.

    • As a side to burgers, grilled chicken, or steak.

    • Piled high with sour cream, bacon, and green onions as “loaded wedges.”

Storage & Make-Ahead

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.

  • Reheating: Re-crisp in the oven at 375°F for 10 minutes. Avoid microwaving—they’ll go soggy.

  • Freezing: Best enjoyed fresh, but wedges can be frozen before baking. Bake directly from frozen, adding 5–10 minutes to cook time.

FAQs

Q: Can I use sweet potatoes instead?
A: Yes—bake for the same time, though they’ll be softer and sweeter.

Q: How do I get them extra crispy?
A: Soak wedges in cold water for 30 minutes before drying and seasoning. This removes excess starch.

Q: Can I make these in an air fryer?
A: Absolutely—cook at 375°F for 15–20 minutes, shaking halfway through.

Personal Note

These wedges are my go-to whenever I need a side that’s both easy and guaranteed to impress. The garlic-Parmesan combo never fails, and they’re versatile enough to pair with almost any main dish. Bonus: they taste like indulgent fries but are baked, not fried!

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👉 What’s your favorite dip for potato wedges—classic ketchup, creamy ranch, or something spicy?

Rabia
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