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If you’ve been searching for the ultimate comfort snack that combines crispy, golden edges with a rich, savory punch, then this Baked Garlic Parmesan Potato Wedges Recipe is your new best friend. Imagine potato wedges perfectly roasted to a crispy finish, infused with a blend of fragrant garlic, Italian herbs, and a generous sprinkle of nutty Parmesan cheese. These wedges are not only simple to make but also a definite crowd-pleaser that elevates humble potatoes into a deliciously addictive treat you’ll want to enjoy any day of the week.
Ingredients You’ll Need
Gathering the ingredients for this recipe is refreshingly straightforward, yet each one plays a crucial role in building a layered taste and perfect texture. From the firm russet potatoes to the fragrant spices and melty Parmesan, every component is essential to achieving those crave-worthy wedges.
- 3 large russet potatoes: Their starchy interior crisps up beautifully while the skin adds a lovely texture.
- 4 tablespoons olive oil: Helps the seasonings cling and creates a crisp, golden crust.
- 1 teaspoon garlic powder: Infuses each wedge with deep, savory garlic flavor without overpowering.
- 1 teaspoon onion powder: Adds sweetness and a hint of sharpness that complements the garlic.
- 1 teaspoon paprika: Offers subtle smokiness and a gorgeous color pop.
- 1 teaspoon Italian seasoning: A fragrant mix of herbs that ties the flavor profile together.
- Salt and pepper to taste: Essential for bringing out and balancing all the flavors.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty richness that melts perfectly atop the wedges.
- Fresh parsley, chopped (optional): For a splash of fresh green and mild herbaceous note.
- Marinara sauce or ranch dressing (optional): Ideal dipping choices to kick the experience up a notch.
How to Make Baked Garlic Parmesan Potato Wedges Recipe
Step 1: Preheat and Prep Your Oven
Start by setting your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This simple action ensures your wedges cook evenly and don’t stick, making cleanup a breeze.
Step 2: Wash and Cut the Potatoes
Give the russet potatoes a thorough scrub to remove any dirt, then keep the skin on—it adds wonderful texture and nutrient-rich fiber. Slice each potato in half lengthwise, then each half into 4 to 6 thick wedges, depending on their size. Uniform wedges help everything bake evenly with a perfect balance of crispy outside and fluffy inside.
Step 3: Season the Wedges
In a large mixing bowl, blend olive oil with garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper. Adding these all together creates a cohesive, flavorful coating that will stick to every potato piece, ensuring each bite bursts with delicious seasoning.
Step 4: Toss and Arrange Wedges
Add the cut potato wedges into the bowl, tossing until they’re generously and evenly coated with your seasoned oil. Spread the wedges out on the prepared baking sheet in a single layer without overlapping—crowded wedges steam more than crisp, so space is key.
Step 5: Bake and Flip
Pop the baking sheet into your preheated oven and bake for 35 to 40 minutes. Midway through the bake time, flip each wedge carefully to brown all sides evenly. You’ll soon notice the wedges becoming beautifully golden and irresistibly crispy.
Step 6: Add Parmesan Cheese
When the wedges are about 5 minutes away from finishing, pull them out and sprinkle the grated Parmesan cheese all over. Return the tray to the oven just long enough for the cheese to melt and turn slightly bubbly—this adds a decadent, savory layer that finishes the wedges perfectly.
Step 7: Garnish and Rest
Once out of the oven, let the wedges cool just for a couple of minutes to allow the cheese to set a bit. Sprinkle chopped fresh parsley on top for a fresh color contrast and subtle brightness, making the dish look as good as it tastes.
How to Serve Baked Garlic Parmesan Potato Wedges Recipe
Garnishes
Fresh parsley is the classic choice here, but you can also add a sprinkle of crushed red pepper flakes for a touch of heat or a dusting of smoked paprika for extra smoky notes. A light drizzle of garlic aioli or a squeeze of fresh lemon can elevate the flavor profile beautifully, too.
Side Dishes
These wedges are wonderfully versatile and pair amazingly with grilled chicken, juicy burgers, or even a fresh green salad. They are also a fantastic side to serve alongside hearty soups or chili, adding a crunchy, cheesy texture contrast.
Creative Ways to Present
For a fun twist, place the baked wedges in a rustic wooden bowl lined with parchment paper and serve with an array of dipping sauces like spicy sriracha mayo, creamy ranch, or tangy marinara. You could also make loaded wedges by topping them with sour cream, shredded cheese, and bacon bits for an indulgent snack or appetizer.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra baked garlic Parmesan potato wedges, store them in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to 3 days, ready for a quick snack or a side at your convenience.
Freezing
This recipe freezes well if you want to batch make. Simply bake the wedges through Step 5, allow them to cool completely, then freeze on a tray. Once frozen solid, transfer to freezer bags and keep for up to 2 months. When ready to eat, bake straight from frozen until hot and crispy.
Reheating
To reheat, avoid microwaving which can make them soggy. Instead, warm your oven to 375°F (190°C) and spread the wedges on a baking sheet. Heat for about 10 minutes or until crisp and warmed through, so you get that freshly baked crunch all over again.
FAQs
Can I use other types of potatoes for this Baked Garlic Parmesan Potato Wedges Recipe?
Absolutely! While russet potatoes are ideal for their starchy, fluffy interior and crispy skin, Yukon Gold or red potatoes can also work well. Just keep in mind that different varieties may result in a slightly different texture and cooking time.
Is it possible to make this recipe gluten-free?
Yes! All ingredients in this recipe are naturally gluten-free, but always double-check your seasoning blends to ensure they don’t contain any hidden gluten additives. Parmesan cheese is also gluten-free, making this dish safe and delicious for gluten-sensitive eaters.
How can I make these wedges extra crispy?
One trick is to soak your cut potato wedges in cold water for about 30 minutes before baking to remove excess starch, then pat them dry thoroughly. Also, be sure not to overcrowd the baking sheet, allowing for proper airflow so they crisp nicely.
Can I prepare these wedges without Parmesan cheese?
Definitely! While Parmesan adds a wonderful savory depth, you can omit it or swap for a dairy-free cheese alternative if desired. The seasoning blend alone provides plenty of flavor, so you’ll still end up with delicious roasted wedges.
What dipping sauces pair best with this Baked Garlic Parmesan Potato Wedges Recipe?
Classic choices like ranch and marinara are crowd favorites because they complement the garlic and cheese flavors. You can also experiment with spicy ketchup, garlic aioli, or even a creamy blue cheese dip for a flavor twist.
Final Thoughts
This Baked Garlic Parmesan Potato Wedges Recipe has an unbeatable combination of crispiness, savory seasoning, and cheesy goodness that’s sure to become a beloved staple in your kitchen. It’s perfect for snack time, dinner sides, or even a casual gathering with friends. Go ahead and try it out—you might just find yourself craving these wedges again and again!
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Baked Garlic Parmesan Potato Wedges Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 45m
- Total Time: 1h 5m
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Baked Garlic Parmesan Potato Wedges are a crispy, flavorful side dish perfect for any meal. Tossed in a savory blend of garlic, paprika, and Italian seasoning, then baked to golden perfection and topped with melted Parmesan cheese, these wedges offer a deliciously crunchy exterior with a soft interior. Serve them with marinara sauce or ranch dressing for a tasty snack or appetizer.
Ingredients
Potatoes
- 3 large russet potatoes
Seasoning and Toppings
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
Dips (Optional)
- Marinara sauce (optional, for dipping)
- Ranch dressing (optional, for dipping)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking.
- Clean Potatoes: Wash and scrub the potatoes thoroughly to remove any dirt while keeping the skin on for texture.
- Cut Potatoes: Cut each potato in half lengthwise, then slice each half into 4-6 wedges depending on the potato size and your preference.
- Mix Seasoning: In a large bowl, combine olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper to create the flavor coating.
- Toss Potatoes: Add the potato wedges to the bowl and toss thoroughly until each wedge is evenly coated with the seasoned oil mixture.
- Arrange on Baking Sheet: Place the coated wedges onto the prepared baking sheet in a single layer, making sure they do not overlap for even baking.
- Bake Initially: Bake in the preheated oven for 35-40 minutes, flipping the wedges halfway through to ensure both sides become golden brown and crispy.
- Add Parmesan: About 5 minutes before the baking time ends, remove the wedges from the oven and sprinkle the grated Parmesan cheese evenly over them.
- Finish Baking: Return the wedges to the oven and bake until the Parmesan cheese melts and becomes bubbly, enhancing the flavor and texture.
- Cool and Garnish: Once fully baked, remove the wedges from the oven and let them cool for a couple of minutes, then garnish with chopped fresh parsley if desired.
- Serve: Serve the warm potato wedges immediately with optional dipping sauces like marinara or ranch dressing for extra taste.
Notes
- Leaving the skin on the potatoes adds extra texture and nutrients.
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before seasoning, then dry thoroughly.
- You can use other types of potatoes like Yukon Gold if preferred, but russet potatoes yield the crispiest wedges.
- Adjust seasoning quantities according to taste for a milder or stronger flavor.
- The dish can be served as a side or appetizer and pairs well with a variety of main courses.
