If comfort food had a crown, Baked Garlic Parmesan Potato Wedges would wear it boldly. Imagine golden-brown potato slices, crisped to perfection, bursting with garlicky aroma and cloaked in a savory Parmesan crust. This recipe is a weeknight game-changer and party-favorite all in one — easy to whip up, big on flavor, and endlessly versatile. Whether served as the main event or the ultimate supporting side, these wedges always disappear fast. Let’s bake up a batch you’ll crave on repeat!
Ingredients You’ll Need
Each ingredient here plays its own delicious role, turning humble potatoes into a plate of serious yum. Quality matters, and a little attention to detail transforms this simple list into a show-stopping dish. Here’s what you’ll need (and why):
- Russet potatoes: Their starchy flesh bakes up fluffy inside and crispy outside — the perfect canvas for all those toppings.
- Olive oil: Coats each wedge to lock in moisture, help crisp the edges, and carry all the bold flavors.
- Garlic: Freshly minced for truly robust garlicky punch; don’t skimp, it’s what makes Baked Garlic Parmesan Potato Wedges unforgettable.
- Grated Parmesan cheese: Adds cheesy richness and helps create that crave-worthy golden crust.
- Italian seasoning: A lively herb blend for subtle complexity and Mediterranean flair.
- Paprika: Lends color and a gentle smokiness that balances the cheese and garlic.
- Salt: Essential for drawing out the potatoes’ full flavor. A fine sea salt works beautifully here.
- Black pepper: Gives a mild kick and rounds out every bite with earthy spice.
- Chopped fresh parsley (for garnish): A must for a burst of freshness and vibrant color just before serving.
How to Make Baked Garlic Parmesan Potato Wedges
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400°F (200°C) to ensure it’s nice and hot when your potatoes go in. Line a large baking sheet with parchment paper to keep the potatoes from sticking and to make cleanup a breeze. This simple prep step sets you up for even, crispy browning with zero hassle.
Step 2: Mix Up the Flavor Coating
In a big bowl, combine the olive oil, freshly minced garlic, grated Parmesan cheese, Italian seasoning, paprika, salt, and black pepper. Mixing these together first guarantees every wedge gets coated with maximum flavor — and the aroma as you stir will get your appetite going in seconds!
Step 3: Toss Those Wedges
Add your potato wedges to the bowl with the tasty coating. Use your hands or a sturdy spatula to toss gently but thoroughly. You want every wedge slick with olive oil and well-speckled with garlic and Parmesan bits — this is how you achieve that irresistible, crispy crust that defines Baked Garlic Parmesan Potato Wedges.
Step 4: Arrange for Oven Success
Lay the coated wedges in a single layer on your prepared baking sheet, making sure the skin side is down for ultimate crispiness. Overcrowding is your enemy here — give those spuds space so they roast, not steam!
Step 5: Bake to Crispy Perfection
Slide your tray into the hot oven and bake for 35 to 40 minutes, turning each wedge halfway through. The goal: gorgeous, golden-brown exteriors and tender middles. Your whole kitchen will fill with cheesy, herby, garlicky magic.
Step 6: Finish and Serve
Once the Baked Garlic Parmesan Potato Wedges are crispy and browned, pull them from the oven and shower them with a handful of chopped fresh parsley. This finishing touch adds a pop of color and a breath of freshness, making everything look (and taste) utterly restaurant-worthy.
How to Serve Baked Garlic Parmesan Potato Wedges
Garnishes
Sprinkle the hot wedges with extra Parmesan, a little more fresh parsley, or even a fine dusting of cracked black pepper for some visual flair. For a touch of brightness, squeeze a lemon wedge over the top right before serving — it wakes up all the savory flavors in the dish!
Side Dishes
Baked Garlic Parmesan Potato Wedges are wonderfully adaptable! They play well with grilled chicken, juicy burgers, crispy fish, or as a crowd-pleasing side at your next cookout. Pair with a fresh salad or coleslaw for a lighter touch, or serve alongside simple steamed veggies for a balanced meal.
Creative Ways to Present
If you’re feeling playful, arrange the wedges in a fan-shape on a platter, nestle them into paper cones for snacks-on-the-go, or drizzle with garlic aioli and top with chives for an elevated appetizer at any gathering. A rustic wooden board lined with parchment gives a casual, hearty presentation that gets everyone reaching in.
Make Ahead and Storage
Storing Leftovers
Place any leftover Baked Garlic Parmesan Potato Wedges in an airtight container and refrigerate promptly. They’ll keep their flavor for up to 3 days — perfect for meal prep or next-day snacking. For best results, let them cool completely before sealing; this helps preserve their texture.
Freezing
If you want to save potato wedges for longer, layer them between pieces of parchment and freeze in a zip-top bag. They’re best enjoyed within a month, though some crispiness is lost after freezing. Reheat directly from frozen to restore a bit of their bite.
Reheating
If you want to bring your wedges back to life, pop them in a 400°F oven for about 10 minutes, or until heated through and crispy. The air fryer works wonders too! Microwaving is quick, but they lose most of their crunch, so use the oven or air fryer when you can.
FAQs
Can I use a different type Side Dish
Absolutely! While russet potatoes deliver the best texture, Yukon Golds are a great alternative for a richer, creamier wedge. You can experiment with your favorite variety, but avoid waxy potatoes as they won’t crisp up quite as nicely.
How can I make these even crispier?
For extra crunch, soak the cut potato wedges in cold water for 30 minutes, then drain and dry thoroughly before seasoning. This removes excess starch and helps achieve that addictive crispiness everyone loves in Baked Garlic Parmesan Potato Wedges.
Can I make these dairy-free or vegan?
Yes! Swap the Parmesan for your favorite vegan Parmesan or nutritional yeast. The wedges will still get plenty of savory depth and a bit of cheesy vibe while remaining dairy-free and vegan-friendly.
What dipping sauces work best?
Classic ranch and ketchup are always winners, but garlic aioli, spicy mayo, sour cream mixed with chives, or even a zesty salsa all pair deliciously with these wedges. Switch it up based on your mood or menu!
Can I double the recipe?
Of course! Simply double all ingredients and use two baking sheets to keep the wedges in a single layer. Switch the sheets’ positions halfway through baking for even browning and enjoy a big batch of Baked Garlic Parmesan Potato Wedges — perfect for a crowd.
Final Thoughts
If you’re searching for that one side dish guaranteed to win over everyone, look no further than Baked Garlic Parmesan Potato Wedges. Crispy, cheesy, and packed with flavor, they’re a comfort food classic that couldn’t be easier or more satisfying. Go ahead and bake up a batch — your family and friends will surely be back for seconds!
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Baked Garlic Parmesan 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, Gluten-Free
Description
These Baked Garlic Parmesan Potato Wedges are a flavorful and crispy side dish that pairs perfectly with your favorite dipping sauce. The combination of garlic, Parmesan, and herbs makes these potato wedges a crowd-pleaser for any occasion.
Ingredients
Potato Wedges:
- 4 large russet potatoes (cut into wedges)
Seasoning:
- ¼ cup olive oil
- 4 cloves garlic (minced)
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare the seasoning: In a large bowl, combine olive oil, garlic, Parmesan cheese, Italian seasoning, paprika, salt, and pepper.
- Coat the potatoes: Add the potato wedges to the bowl and toss until well coated.
- Bake: Arrange the seasoned wedges on the baking sheet in a single layer and bake for 35–40 minutes, turning once halfway through.
- Garnish and serve: Once golden and crispy, remove from the oven, sprinkle with parsley, and serve hot.
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes before baking and ensure they are dried thoroughly.
- Enhance the experience by serving with ranch dressing, ketchup, or garlic aioli for dipping.
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