Nothing beats that moment when you pull a tray of golden-brown wedges out of the oven, each one boasting a satisfyingly crispy exterior and a tender, fluffy interior that practically melts in your mouth. These Baked Garlic Parmesan Potato Wedges are a sweet spot between comfort food and party snack: the garlic and Italian herbs create a savory base, while the shower of Parmesan cheese gives each bite an irresistible savory tang. Whether you’re sliding these onto the appetizer table at your next gathering or tucking in as an easy side for weeknight dinners, they’re downright addictive and easy to whip up—no deep fryer required!
I still remember the first time I tried this recipe for a casual game night with friends. As soon as I smelled the blend of garlic, paprika, and olive oil roasting in the oven, everyone gathered around the kitchen, eager for a taste. And just like that, these wedges vanished faster than you can say “second batch, please!” It’s the kind of recipe that sparks smiles and sparks conversation—because who doesn’t want a perfect cheese-pull or that first crack on a crispy potato edge? If you’ve got 20 minutes to prep, 45 minutes to bake, and 30 minutes to let them rest, you’re in for a treat that works as an Appetizer, Lunch, or Dinner. Ready to chat potatoes? Let’s dig in!
KEY INGREDIENTS IN BAKED GARLIC PARMESAN POTATO WEDGES
Every crave-worthy recipe starts with the right pantry staples. For these wedges, we’re leaning on a handful of everyday ingredients that come together to create a flavor-packed, easy side dish to brighten up any table. You probably have most of these in your kitchen already!
- Russet Potatoes
Known for their high starch content, russets give you that dreamy, fluffy interior and a sturdy shape perfect for wedges. Leaving the skin on adds extra texture and nutrition.
- Olive Oil
This heart-healthy fat coats each wedge, helping to crisp up the exterior while carrying all the seasonings straight onto the potatoes.
- Garlic Powder
Garlicky depth in powdered form ensures even, intense flavor without risking burnt bits in the oven. It infuses every crevice with savory goodness.
- Onion Powder
Adds a subtle, sweet-savory layer that balances the garlic and enhances the overall aroma and flavor complexity.
- Paprika
Not only does paprika impart a warm red hue, it brings a faint smoky note that pairs beautifully with the cheese and herbs.
- Italian Seasoning
A blend of herbs like oregano, basil, and thyme lends an herbal brightness that keeps these wedges from tasting one-note.
- Salt and Pepper
The simplest duo, but absolutely crucial for bringing out the natural potato sweetness and seasoning depth.
- Parmesan Cheese
Freshly grated for maximum flavor impact, Parmesan melts into a golden, bubbly crust, delivering that irresistible savory punch.
- Fresh Parsley (Optional)
A sprinkle of chopped parsley at the end adds a pop of color and a whisper of freshness.
- Marinara Sauce or Ranch Dressing (Optional)
Provides a creamy or tangy dipping contrast, elevating these wedges to snack-time superstar status.
HOW TO MAKE BAKED GARLIC PARMESAN POTATO WEDGES
These steps are your roadmap to perfectly crisp, cheesy wedges every time. Follow along, and you’ll have an effortless yet spectacular side dish ready to steal the show.
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and promote even browning.
2. Wash and scrub the potatoes thoroughly to remove any dirt. Leaving the skin on adds a rustic texture and extra nutrients.
3. Cut each potato in half lengthwise, then slice each half into 4–6 wedges, adjusting the size based on your potato’s diameter and your crispiness preference.
4. In a large bowl, combine olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper until you have a smooth, fragrant seasoning mixture.
5. Add the potato wedges to the bowl and toss vigorously to ensure each wedge is evenly coated in the seasoned oil for maximized flavor.
6. Place the wedges onto the prepared baking sheet in a single layer, ensuring they aren’t overlapping so every edge can crisp up beautifully.
7. Bake in the preheated oven for 35–40 minutes, flipping the wedges halfway through to achieve all-over golden-brown crispiness.
8. About 5 minutes before the wedges are done, remove them from the oven and sprinkle grated Parmesan cheese evenly over the top, creating an even cheesy blanket.
9. Return the wedges to the oven and bake until the Parmesan is melted and bubbly, forming a lacy, savory crust.
10. Once baked, remove from the oven and let the wedges cool for a couple of minutes. Garnish with fresh parsley if you’d like a pop of color and brightness.
11. Serve immediately with marinara sauce or ranch dressing for dipping, enjoying the contrast between crispy, cheesy wedges and creamy condiments.
SERVING SUGGESTIONS FOR BAKED GARLIC PARMESAN POTATO WEDGES
When these wedges come out of the oven, piping hot and ready to devour, the fun really begins. Whether you’re presenting them at a casual gathering, pairing them with your main course, or enjoying them solo, little serving touches can elevate them from delicious to unforgettable. Here are four of my favorite ways to serve this crowd-pleaser:
- Game Night Platter
Arrange wedges in a circular pattern on a large wooden board. Place bowls of tangy marinara and creamy ranch in the center. Add some sliced jalapeños or pickles for an extra zing.
- Loaded Wedge Bar
Top each wedge with crumbled bacon, diced tomatoes, and a drizzle of sour cream. Set out small spoons of scallions, cheddar, and hot sauce so everyone can personalize their perfect bite.
- Comfort Dinner Side
Pair these wedges with grilled chicken or pan-seared salmon. A simple green salad dressed in lemon vinaigrette balances the richness, making it an easy weeknight winner.
- Brunch Brilliance
Serve alongside scrambled eggs or an omelet. Sprinkle chopped parsley and chives over both wedges and eggs for a fresh, herbaceous finish that turns brunch into a feast.
HOW TO STORE BAKED GARLIC PARMESAN POTATO WEDGES
Leftover wedges are still a treat, but storing them the right way ensures they stay as tasty as when you first baked them. Cool them, stash them, and enjoy later with minimal fuss. Here’s how to keep that crispy-cheesy magic intact:
- Store in an air-tight container once completely cooled. Keeping moisture out helps maintain the wedges’ crisp exterior while chilling in the fridge for up to 3 days.
- For longer storage, arrange wedges on a parchment-lined tray and freeze them in a single layer. Once solid, transfer to a zip-top bag or sealed container. They’ll last up to 1 month without losing too much texture.
- Reheat in the oven or toaster oven at 375°F (190°C) for about 10 minutes, flipping halfway. This revives the original crispiness far better than the microwave.
- If you’re in a hurry, pop wedges on a skillet over medium heat with a tiny pat of butter or oil. Turn occasionally until warmed through and crisp. Quick, easy, and delicious.
CONCLUSION
From that very first savory crunch to the last lingering hint of garlic and Parmesan, these baked potato wedges are the kind of recipe you’ll come back to again and again. We covered everything here—from how to prep your russets for the best texture, to layering on garlic, paprika, and Italian herbs, to the all-important cheese melt that transforms each wedge into a crispy, gooey masterpiece. With just a few pantry staples and under an hour from start to finish, you’ve got a crowd-pleasing side dish (or game-night star) that’s as straightforward as it is scrumptious. Feel free to print this article and save it in your favorite recipe binder; you’ll want this one on hand whenever you’re craving a simple but sensational snack.
Before you dive into the FAQ section below, I’d love to hear how these Baked Garlic Parmesan Potato Wedges turn out for you! Did you swap in Pecorino Romano for a sharper edge? Add a hint of cayenne for some heat? Drop me a comment with your tweaks, questions, or any moments of triumph (or delicious disaster) as you master this recipe. Your feedback is what makes this kitchen conversation so much fun. Happy baking, and here’s to many more batches of crispy, cheesy goodness!
Baked Garlic Parmesan Potato Wedges
Description
Golden-brown potato wedges boasting a crispy exterior and fluffy inside, perfectly seasoned with garlic, herbs, and savory Parmesan cheese. A truly irresistible bite!
Ingredients
Instructions
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Wash and scrub the potatoes thoroughly to remove any dirt. Leave the skin on for added texture.
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Cut each potato in half lengthwise, then cut each half into 4-6 wedges, depending on preference and size of the potatoes.
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In a large bowl, combine olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.
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Add the potato wedges to the bowl and toss them until they are evenly coated with the seasoned oil mixture.
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Place the wedges onto the prepared baking sheet in a single layer, ensuring they aren’t overlapping.
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Bake in the preheated oven for 35-40 minutes, flipping the wedges halfway through, until they are golden brown and crispy.
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About 5 minutes before the wedges are done, remove them from the oven and sprinkle grated Parmesan cheese evenly over them.
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Return the wedges to the oven and bake until the cheese is melted and bubbly.
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Once baked, remove from the oven and let them cool for a couple of minutes. Garnish with fresh parsley, if desired.
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Serve immediately with marinara sauce or ranch dressing as a dipping sauce, if you like.
Note
- For extra crispiness, soak the cut potato wedges in cold water for 30 minutes, then drain and pat dry before seasoning.
- You can substitute the Parmesan cheese with Pecorino Romano for a different flavor profile.
- For a spicy kick, add a pinch of cayenne pepper to the seasoning mixture.
- Leftover wedges can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
