I absolutely adore sharing this Baked Parmesan Garlic Potato Wedges Recipe because it's one of my all-time favorite comfort foods that always impresses. The crispy edges, the melty, savory parmesan, and the punch of garlic all come together in such a satisfying way. Plus, I love how simple it is to make yet feels so special, perfect for a cozy night in or as a star side at a gathering with friends and family.
Why You'll Love This Baked Parmesan Garlic Potato Wedges Recipe
Whenever I make these potato wedges, the first thing I notice is the incredible flavor explosion. The combination of garlic and parmesan creates this irresistible savory crust that perfectly complements the soft, fluffy interior of the potato wedge. The dried Italian herbs add an extra layer of aromatic goodness that to me feels just right without overpowering the main ingredients. It’s like biting into a little wedge of heaven with every forkful.
What really excites me about this Baked Parmesan Garlic Potato Wedges Recipe is how easy it is to pull together. I usually have all the ingredients on hand—potatoes, olive oil, garlic, parmesan, and some basic seasonings—so it never feels like a chore. Even with minimal prep work, the results taste like something from a fancy restaurant. You just toss everything on a baking sheet, pop it in the oven, and wait for those golden crispy edges to appear. It’s straightforward and satisfying, which I really appreciate.
These wedges are so versatile that I find myself serving them at all kinds of occasions: from casual family dinners to weekend barbecues, and especially during holidays when I want easy but delicious sides. They stand out because they’re not your average fries; the parmesan and garlic give them a gourmet twist that turns a humble potato into something truly memorable. Every time I share this recipe, my guests ask for seconds—there’s just something about it that feels both indulgent and homey at once.
Ingredients You'll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role in building the perfect wedge—crispy, flavorful, and full of comforting warmth. These pantry staples together create a delicious balance of taste and texture you’ll fall in love with.
TIP : You'll find the full list of ingredients and measurements in the recipe card below
- Russet potatoes: Their starchy texture gives the perfect fluffy inside with a crispy outside.
- Olive oil: Adds rich flavor and helps achieve that golden crispiness on the wedges.
- Kosher salt: Coarse salt brings out all the other flavors and creates a lovely crunch.
- Ground black pepper: Offers a mild heat that perfectly balances the savory elements.
- Dried Italian herbs: A blend of herbs that elevates the flavor with aromatic depth.
- Garlic powder: A gentle garlic undertone that complements the fresh minced garlic beautifully.
- Minced garlic cloves: Their fresh, fragrant punch really makes this recipe stand out.
- Parmesan cheese: Brings a salty, nutty finish that crisps up deliciously in the oven.
Directions
Step 1: Preheat your oven to 425ºF and line a rimmed baking sheet with parchment paper. I find that using parchment makes cleanup so much easier and prevents the wedges from sticking.
Step 2: Cut the cleaned russet potatoes into 8 roughly even wedges each. Try to keep them similar in size so they cook evenly and all reach that perfect golden crispness at the same time.
Step 3: Place the potato wedges on the prepared baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle on the kosher salt, ground black pepper, dried Italian herbs, and garlic powder. Toss everything gently so each wedge is well coated, then arrange the wedges on the baking sheet flat side down to maximize crispiness.
Step 4: Bake the potatoes in your preheated oven for 40 minutes. I like to flip the wedges halfway through at around 20 minutes to promote an even golden crust on both sides.
Step 5: When the 40 minutes are up, carefully remove the sheet and add the minced garlic, grated parmesan cheese, and the remaining tablespoon of olive oil. Gently mix to coat the wedges without breaking them. Then, return the wedges to the oven for another 5 to 10 minutes until you see the cheese is slightly golden and the garlic smells fragrant. This final step really finishes the dish beautifully.
Servings and Timing
This recipe serves four hearty portions, perfect for a family dinner or sharing with friends. Prep time is quick—about 10 minutes to scrub and slice the potatoes and get everything seasoned. The total baking time is roughly 45 to 50 minutes, including the initial baking and the finishing bake with parmesan and garlic. You don’t need any additional resting time, so from start to finish, it’s around 55 minutes.
How to Serve This Baked Parmesan Garlic Potato Wedges Recipe
I love serving these wedges piping hot straight from the oven so they maintain that crispy texture and melty parmesan topping. They pair wonderfully with just about anything—think grilled chicken or a juicy steak for a classic meal. For a vegetarian twist, I often serve them alongside a hearty salad or roasted veggies.
When it comes to garnishing, I sometimes sprinkle extra fresh parsley or chopped chives over the top for a pop of color and freshness. A little dollop of sour cream or a tangy aioli on the side never fails to elevate the wedges to the next level in flavor and presentation. For a more casual vibe, serve them with ketchup or your favorite dipping sauce.
For beverages, I find these potato wedges go brilliantly with a crisp white wine like Sauvignon Blanc, a cold lager, or even a refreshing sparkling water with lemon. They’re perfect for any occasion—weeknight family dinners, weekend gatherings, or festive holiday spreads. Just be sure to serve them warm to enjoy every crispy, garlicky bite.
Variations
One of the fantastic things about this Baked Parmesan Garlic Potato Wedges Recipe is its flexibility. If you want a gluten-free or vegan version, you can simply omit the parmesan or swap it out with a vegan cheese alternative that crisps well. Nutritional yeast is also a great cheesy substitute if you want that umami punch without dairy.
If you like to experiment with flavors, try adding smoked paprika or a pinch of cayenne pepper for a smoky heat. Fresh rosemary or thyme instead of dried herbs can bring a lovely fragrant twist. You could even swap russet potatoes for sweet potatoes to create a sweet-and-savory version that's full of beta-carotene and vitamins.
In terms of cooking, I’ve also tried this recipe on an air fryer for an even crispier exterior and faster cook time, though you’ll want to keep an eye on them so they don’t burn. Grilling the wedges after parboiling is another great option if you love that charred, outdoor flavor.
Storage and Reheating
Storing Leftovers
If you have any leftovers, I recommend storing them in an airtight container in the refrigerator. They’ll stay fresh for about 3 to 4 days. It’s best to cool them completely before sealing to prevent sogginess. I usually line the container with a paper towel to absorb extra moisture and keep the wedges crispier.
Freezing
You can freeze these potato wedges, though it’s best to freeze them after the first bake but before adding the garlic and parmesan. Spread the wedges on a baking sheet to freeze individually, then transfer to a freezer bag for up to 2 months. When ready, bake straight from frozen and add your garlic and parmesan topping during the last 10 minutes of cooking.
Reheating
To reheat and preserve crispiness, I avoid the microwave because it tends to make the wedges soggy. Instead, I recommend reheating in a preheated 400ºF oven for about 10 minutes or until warmed through and crispy again. An air fryer also does a great job at reviving the wedges without drying them out.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While russet potatoes are ideal for their fluffy texture, you can use Yukon Gold or red potatoes if that’s what you have. Keep in mind that different potatoes might have a slightly different baking time or texture but will still be delicious.
Is it necessary to flip the wedges halfway through baking?
Flipping the wedges at the halfway point really helps achieve even browning and crispiness on all sides. If you skip this step, the wedges may cook unevenly and only one side will get crispy.
How can I make this recipe vegan?
To make this recipe vegan, simply leave out the parmesan cheese or use a plant-based cheese alternative. Nutritional yeast can also be sprinkled on top before the final bake to add a cheesy flavor without dairy.
Can I prepare the wedges ahead of time?
You can prep the potato wedges a few hours before baking by washing, cutting, and seasoning them, then refrigerating covered. Just bring them to room temperature before baking to help them cook evenly.
What are some good dipping sauces to serve with these wedges?
These wedges pair well with a variety of dips like garlic aioli, spicy ketchup, ranch dressing, or a tangy yogurt-based sauce. I especially love mixing sour cream with chopped herbs for a fresh and creamy contrast.
Conclusion
I hope you’re as excited as I am to try this Baked Parmesan Garlic Potato Wedges Recipe because it truly is a winner in my kitchen. It’s simple to make, bursting with flavor, and perfect for any meal or occasion. Give it a go—I promise these wedges will quickly become one of your favorite go-to sides, just like they have in my home.
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Baked Parmesan Garlic Potato Wedges Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Baked Parmesan Garlic Potato Wedges are a crispy and flavorful side dish perfect for any meal. Coated in olive oil, garlic, Italian herbs, and parmesan cheese, then baked until golden and crisp, these wedges offer a healthier alternative to fried potatoes without sacrificing taste.
Ingredients
Potatoes
- 4 large russet potatoes (about 2 pounds), scrubbed clean and dried
Seasoning
- 3 tablespoons olive oil, divided
- 1½ teaspoons coarse kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried Italian herbs
- 1 teaspoon garlic powder
- 3 garlic cloves, minced
- ¼ cup parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 425ºF and line a rimmed baking sheet with parchment paper to prepare for baking.
- Prepare Potatoes: Cut the cleaned russet potatoes into 8 roughly even wedges each for consistent cooking.
- Season Potatoes: In a mixing bowl or directly on the lined sheet pan, toss the potato wedges with 2 tablespoons of olive oil, kosher salt, black pepper, Italian herbs, and garlic powder ensuring they are evenly coated. Arrange the wedges on the pan flat side down for optimal browning.
- Bake First Stage: Bake the seasoned potato wedges in the preheated oven for 40 minutes, flipping them halfway through to ensure even crispiness on all sides.
- Add Garlic & Cheese: Remove the pan and add the minced garlic, parmesan cheese, and remaining 1 tablespoon of olive oil. Gently mix with the wedges to distribute flavors evenly.
- Bake Final Stage: Return the potatoes to the oven and bake for an additional 5 to 10 minutes until the wedges are crispy, and the garlic is lightly golden and fragrant.
Notes
- Use coarse kosher salt for better seasoning distribution and texture.
- Parmesan cheese enhances the flavor and creates a crispy coating; do not substitute with processed cheese.
- Flipping the wedges halfway ensures even cooking and crispiness.
- Serve immediately for the best texture and flavor.
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