These Baked Garlic Parmesan Potato Wedges are a delightful twist on classic fries. With a crispy exterior, tender interior, and a savory blend of garlic, Italian herbs, and parmesan cheese, they make for an irresistible side dish or snack. I find them perfect for casual dinners, game nights, or whenever I'm craving something comforting yet flavorful.
Why I Love This Recipe
I appreciate how simple and satisfying this recipe is. The combination of garlic and parmesan elevates the humble potato into something special. Baking instead of frying makes them a bit healthier, and the preparation is straightforward, making it easy to whip up a batch whenever the craving strikes.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 3–4 large russet potatoes, sliced into wedges
- 4 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- ½ cup shredded parmesan cheese
- Optional: fresh parsley or cilantro for garnish
- Optional: ranch or blue cheese dressing for dipping
Directions
- Preheat the oven to 375°F (190°C). Lightly grease a large baking sheet and set aside.
- Place the potato wedges in a large bowl. Drizzle with olive oil and toss to coat evenly.
- In a small bowl, whisk together the salt, garlic powder, and Italian seasoning.
- Sprinkle the shredded parmesan cheese over the potato wedges, tossing to coat. Then, sprinkle with the seasoning mixture and toss again to ensure even coverage.
- Arrange the potato wedges in a single layer on the prepared baking sheet, skin-side down.
- Bake for 25–35 minutes, or until the potatoes are fork-tender and golden brown.
- Garnish with freshly chopped parsley or cilantro, if desired. Serve with your favorite dipping sauce.
Servings and Timing
This recipe yields approximately 4 servings. The total preparation and cooking time is about 45 minutes, including 15 minutes of prep time and 30 minutes of baking.
Variations
- Spicy Kick: I sometimes add a pinch of cayenne pepper or red pepper flakes to the seasoning mix for a bit of heat.
- Cheese Swap: Substituting the parmesan with asiago or pecorino romano offers a different flavor profile.
- Herb Infusion: Mixing in fresh rosemary or thyme with the Italian seasoning adds an aromatic touch.
- Dipping Sauces: While ranch and blue cheese are classics, I also enjoy these wedges with garlic aioli or a spicy sriracha mayo.
Storage and Reheating
To store leftovers, I place the cooled potato wedges in an airtight container and refrigerate them for up to 3 days. For reheating, I prefer using the oven or an air fryer to maintain their crispiness:
- Oven: Preheat to 350°F (175°C) and bake for 10–15 minutes.
- Air Fryer: Set to 375°F (190°C) and heat for 5–7 minutes.
Microwaving is an option, but it tends to make them less crispy.
FAQs
How do I ensure the wedges are crispy?
I make sure to cut the wedges uniformly and avoid overcrowding the baking sheet. Placing them skin-side down and ensuring they don't touch each other helps achieve a crispy texture.
Can I use a different type of potato?
Yes, while russet potatoes are ideal for their starch content and texture, I've also used Yukon Gold potatoes with good results. They yield a slightly creamier interior.
Is it necessary to peel the potatoes?
Not at all. I usually leave the skins on for added texture and nutrients. Just be sure to scrub them clean before slicing.
Can I prepare these ahead of time?
Absolutely. I often slice the potatoes and soak them in cold water for up to 24 hours to remove excess starch. Before baking, I drain and pat them dry thoroughly.
What if I don't have Italian seasoning?
I mix equal parts of dried basil, oregano, thyme, and rosemary as a substitute. Adjusting the blend to my taste adds a personal touch to the recipe.
Conclusion
These Baked Garlic Parmesan Potato Wedges have become a staple in my kitchen. Their crispy exterior, flavorful seasoning, and cheesy goodness make them a hit every time. Whether I'm serving them as a side dish or enjoying them as a snack, they never fail to satisfy. I hope you enjoy making and savoring them as much as I do.
Baked Garlic Parmesan Potato Wedges
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crispy on the outside and tender on the inside, these Baked Garlic Parmesan Potato Wedges are seasoned with garlic, Italian herbs, and parmesan cheese, making them a perfect side dish or snack.
Ingredients
- 3–4 large russet potatoes, sliced into wedges
- 4 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- ½ cup shredded parmesan cheese
- Optional: fresh parsley or cilantro for garnish
- Optional: ranch or blue cheese dressing for dipping
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a large baking sheet and set aside.
- Place the potato wedges in a large bowl. Drizzle with olive oil and toss to coat evenly.
- In a small bowl, whisk together the salt, garlic powder, and Italian seasoning.
- Sprinkle the shredded parmesan cheese over the potato wedges, tossing to coat. Then, sprinkle with the seasoning mixture and toss again to ensure even coverage.
- Arrange the potato wedges in a single layer on the prepared baking sheet, skin-side down.
- Bake for 25–35 minutes, or until the potatoes are fork-tender and golden brown.
- Garnish with freshly chopped parsley or cilantro, if desired. Serve with your favorite dipping sauce.
Notes
- For extra crispiness, soak sliced potatoes in cold water for up to 24 hours, then dry thoroughly before baking.
- Add a pinch of cayenne or red pepper flakes for a spicy kick.
- Use asiago or pecorino romano cheese as a parmesan alternative.
- Store leftovers in an airtight container for up to 3 days and reheat in oven or air fryer for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
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