If you’ve been hunting for that perfect snack or side dish that’s crunchy, cheesy, and packed with bold flavor, look no further than this Parmesan and Garlic Baked Potato Wedges Recipe. Imagine crispy, golden potato wedges sprinkled with savory Parmesan and infused with aromatic garlic, baked to perfection – it’s absolutely irresistible. This recipe transforms humble russet potatoes into a mouthwatering treat that’s simple to prepare but feels like a decadent indulgence every time.
Ingredients You’ll Need
The beauty of this Parmesan and Garlic Baked Potato Wedges Recipe lies in its simplicity. Each ingredient plays a vital role in building up layers of flavor and texture, turning ordinary potatoes into an extraordinary dish.
- 4 medium russet potatoes: Their starchy interiors crisp up wonderfully while staying fluffy inside.
- 2–3 tablespoons olive oil: Ensures the wedges roast to a perfect golden brown and prevents sticking.
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced): Gives the wedges a fragrant, zesty garlicky kick.
- 1 teaspoon paprika (optional): Adds a subtle smoky flavor and beautiful color.
- 1/2 teaspoon salt: Balances and enhances all the flavors.
- 1/2 teaspoon black pepper: Adds a gentle heat and depth.
- 1/2 cup grated Parmesan cheese: Melts slightly for a nutty, cheesy crust that’s utterly addictive.
- 2 tablespoons chopped fresh parsley (optional): Adds a fresh pop of green and brightness to finish.
How to Make Parmesan and Garlic Baked Potato Wedges Recipe
Step 1: Preheat and Prep Your Oven
Start by heating your oven to 425 degrees Fahrenheit (220 Celsius) and prepare a baking sheet with parchment paper or a light grease to prevent the wedges from sticking. High heat is key to achieve that coveted crispy edge without drying out the potatoes.
Step 2: Cut the Potatoes
Slice each russet potato in half lengthwise, then further cut each half into 3 to 4 wedges. You should aim for about 6 to 8 wedges per potato. Keeping the wedges roughly the same size ensures even cooking and perfect texture in every bite.
Step 3: Season Your Wedges
In a large mixing bowl, combine your potato wedges with olive oil, garlic powder (or minced fresh garlic if you prefer an intense garlic flavor), paprika, salt, pepper, and half of your grated Parmesan cheese. Toss everything well so each wedge gets evenly coated. This seasoning blend builds the flavorful foundation of the Parmesan and Garlic Baked Potato Wedges Recipe.
Step 4: Arrange on the Baking Sheet
Place the wedges on the prepared sheet skin-side down and cut side up, spreading them out in a single layer. This placement helps the cut sides brown nicely and the skin side stay crisp. Avoid overcrowding to get maximum crunchiness.
Step 5: Bake to Golden Perfection
Bake for 35 to 40 minutes, flipping them halfway through so both sides develop a golden-brown crust. Thicker wedges may need a few more minutes, so keep an eye on them. Once done, sprinkle the remaining Parmesan cheese over hot wedges for an extra layer of cheesy goodness.
How to Serve Parmesan and Garlic Baked Potato Wedges Recipe
Garnishes
Fresh chopped parsley is ideal to sprinkle over these wedges just before serving, as it adds a lovely burst of color and a herbal note that complements the garlic and Parmesan perfectly.
Side Dishes
These potato wedges pair wonderfully with a wide array of dishes. Think juicy grilled chicken, a fresh garden salad, or even alongside your favorite burger. They also complement dips like ranch dressing, sour cream, or creamy garlic aioli beautifully.
Creative Ways to Present
For a fun twist, serve your wedges in small bowls with individual dipping sauces. You can also turn them into a loaded potato wedge platter by adding bacon bits, green onions, and extra cheese on top for a party-worthy snack everyone will love.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover wedges in an airtight container in the fridge. They stay delicious for up to 3 days and maintain much of their crispness if reheated properly.
Freezing
Though best enjoyed fresh, you can freeze these wedges. Lay them out in a single layer on a baking sheet and freeze until solid before transferring to a freezer bag. Reheat in the oven directly from frozen to get close to that fresh-baked crispiness.
Reheating
The best way to reheat leftover Parmesan and Garlic Baked Potato Wedges Recipe is in a preheated oven at 400 degrees Fahrenheit for 10–15 minutes to restore their crunch and melt any reserved cheese.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While russet potatoes are ideal for their fluffy texture and crisp skin, Yukon gold or red potatoes can also work but may have a different texture and cook time.
Is fresh garlic better than garlic powder here?
Both work well. Garlic powder disperses evenly over the wedges and delivers mild flavor, while fresh garlic gives a stronger, more pungent taste. It depends on your preference.
Can I make this recipe vegan?
Yes, by substituting the Parmesan cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavor without dairy.
What dipping sauces complement these wedges best?
Ranch, garlic aioli, sour cream, or even spicy sriracha mayo are top choices. They add moisture and another layer of flavor that pairs perfectly with the crispy wedges.
How can I make the wedges extra crispy?
Ensuring the potato wedges are spaced out with minimal overlap on the baking sheet is crucial, as is baking at a high temperature. Flipping halfway helps achieve even crispness too.
Final Thoughts
You really can’t go wrong with this Parmesan and Garlic Baked Potato Wedges Recipe. It’s one of those comforting, crowd-pleasing dishes that feel special but are so easy to whip up any night of the week. Whether it’s a crunchy snack, a side for dinner, or a fun party finger food, these wedges bring joy in every bite. Give them a try—you’ll be hooked before the cheese has even melted.
Print
Parmesan and Garlic Baked Potato Wedges Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Parmesan and Garlic Baked Potato Wedges are crispy on the outside, tender on the inside, and bursting with savory garlic and cheesy Parmesan flavor. Perfect as a side dish or snack, they’re simple to make and baked until golden brown for a healthier alternative to fried potato wedges.
Ingredients
Potatoes
- 4 medium russet potatoes, scrubbed
Seasoning
- 2–3 tablespoons olive oil
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1 teaspoon paprika (optional, for color and flavor)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cheese and Garnish
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Cut the potatoes into wedges: Slice each medium russet potato in half lengthwise. Then cut each half into 3 to 4 wedges, resulting in approximately 6 to 8 wedges per potato.
- Season the wedges: In a large bowl, toss the potato wedges with 2 to 3 tablespoons of olive oil, 1 teaspoon garlic powder or minced garlic, 1 teaspoon paprika (if using), 1/2 teaspoon salt, 1/2 teaspoon black pepper, and half (1/4 cup) of the grated Parmesan cheese. Mix thoroughly to ensure all wedges are evenly coated.
- Arrange on baking sheet: Lay the seasoned potato wedges on the prepared baking sheet in a single layer with the skin-side down and cut side up. This arrangement helps maximize crispiness.
- Bake the wedges: Bake in the preheated oven for 35 to 40 minutes. Flip the wedges halfway through cooking to ensure even browning. Thicker wedges may require a few additional minutes for perfect crispiness.
- Add remaining Parmesan: Immediately after baking, sprinkle the remaining 1/4 cup grated Parmesan cheese over the hot wedges to melt slightly and boost cheesy flavor.
- Garnish and serve: Garnish with 2 tablespoons chopped fresh parsley for freshness and color. Serve hot with your choice of dipping sauce, such as ranch, sour cream, or garlic aioli.
Notes
- For thicker wedges, increase baking time slightly to ensure they cook through and become crispy.
- Using fresh garlic instead of garlic powder can enhance flavor but be cautious to not burn it.
- Parmesan can be swapped for Pecorino Romano if preferred for a sharper taste.
- Ensure wedges are spaced apart on the baking sheet to prevent steaming and promote crispiness.
- Leftover wedges reheat well in the oven or air fryer to regain crispiness.
