Garlic Parmesan Baked Potato Wedges Recipe

If you’re on the hunt for a side dish that’s crispy, flavorful, and downright addictive, you’ve got to try my Garlic Parmesan Baked Potato Wedges Recipe. These wedges hit that perfect balance of golden-crisp edges, a tender inside, and a punch of garlicky, cheesy goodness that keeps me coming back for more every single time. Plus, they’re ridiculously easy to make — I love whipping them up for weeknight dinners or game days. Stick around, and I’ll walk you through everything so you can nail this at home too!

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Ingredients & Why They Work

Each ingredient here plays a role in crafting that crispy, flavorful wedge we crave. Choosing the right potatoes and fresh parmesan makes a world of difference, and I’ll share my tips to make sure you pick the best.

• Russet Potatoes: These starchy spuds bake up crisp on the outside and fluffy on the inside — perfect for wedges. Look for firm potatoes without soft spots.
• Olive Oil: It coats the wedges evenly, helps with crisping, and adds a touch of fruity richness.
• Salt: Enhances the natural potato flavor and balances the cheesy notes.
• Garlic Powder: Gives you that aromatic garlic flavor without the risk of burning fresh garlic in the oven.
• Italian Seasoning: A blend of herbs like oregano, basil, and thyme that amps up the savory depth.
• Shredded Parmesan Cheese: The magic ingredient that melts and browns beautifully, creating that irresistible crust on the wedges.
• Fresh Parsley (optional): Adds a pop of color and a fresh, slightly peppery note as a finishing touch.
• Dipping Sauce (optional): Ranch or blue cheese elevates the experience with creamy, tangy contrast.

Make It Your Way

I love how flexible this Garlic Parmesan Baked Potato Wedges Recipe is, and I often tweak it depending on my mood or what I have in the fridge. Don’t be shy to experiment with different herbs, spices, or even dipping sauces.

• Variation: Once, I added smoked paprika and a little cayenne for a smoky-spicy twist — it was a total hit at our barbecue, giving the wedges some extra kick without overpowering the cheese and garlic.
• Make It Vegan: Swap parmesan for a plant-based cheese or nutritional yeast to keep that cheesy flavor without dairy.
• Seasonal Twist: Toss in some fresh rosemary or thyme when in season for an herbaceous upgrade.
• Extra Crispy: For crunch lovers, a quick broil for 2-3 minutes at the end works wonders — just keep an eye so they don’t burn!

Step-by-Step: How I Make Garlic Parmesan Baked Potato Wedges Recipe

Step 1: Prep Your Potatoes Like a Pro

Start by giving your russets a good scrub — no need to peel these; I actually like leaving the skin on for extra texture and nutrients. Cut them into even wedges so they roast uniformly. Getting your wedges roughly the same size is key to avoiding some being overdone while others are undercooked.

Step 2: Season and Coat With Love

Pop your wedges into a big bowl and drizzle the olive oil over them. Toss them gently but thoroughly — every wedge should gleam with oil for that perfect crisp. Whisk together salt, garlic powder, and Italian seasoning in a small bowl, then sprinkle it and the parmesan cheese over the potatoes, tossing to coat evenly. This step really builds the flavor layers, so don’t rush it.

Step 3: Bake ‘Em to Perfection

Arrange the potato wedges skin-side down on a greased baking sheet in a single layer. This helps the skin crisp up nicely against the pan. Bake at 375°F (190°C) for about 25-35 minutes until you see those edges golden and the potatoes are fork-tender. If you want, toss them halfway through baking for more even browning.

Step 4: Add Fresh Herbs and Serve

Once out of the oven, sprinkle the wedges with freshly chopped parsley. I love this final touch — it adds color and a burst of freshness. Serve warm with your favorite dip, whether that’s ranch, blue cheese, or just ketchup. Trust me; the wedges disappear instantly!

How to Serve Garlic Parmesan Baked Potato Wedges Recipe

Garnishes

I’m a big fan of fresh parsley — it’s my go-to garnish that livens up the plate and adds a fresh herbal note. Sometimes, I mix in chopped cilantro for a zesty twist, especially when serving with a spicy dip. A sprinkle of extra parmesan on top before serving is a fun indulgence if you want to go cheesy all the way!

Side Dishes

These wedges are a superstar side that pairs beautifully with grilled chicken, burgers, or even a simple green salad for a lighter dinner. I often serve them alongside roasted veggies or a fresh slaw to round out the meal with vibrant flavors and textures.

Creative Ways to Present

For casual gatherings, I like setting out the wedges in a big wooden bowl with small dipping cups of ranch, garlic aioli, and spicy ketchup around. It makes for a fun “build-your-own-dip” experience. For date nights, I plate them neatly, stacked with microgreens and a drizzle of balsamic glaze on the side—trust me, it looks fancy but takes hardly any extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover potato wedges in an airtight container in the fridge for up to 3 days. They keep their flavor well, but the texture softens a bit, so reheating properly is key to bringing back some crisp.

Freezing

While I usually prefer fresh, I’ve frozen extra seasoned wedges before. Flash freeze them on a baking sheet first so they don’t stick together, then transfer to a freezer-safe bag. They freeze well for up to 2 months, though the texture can be slightly less crisp once reheated.

Reheating

To reheat, I pop wedges in a preheated oven at 400°F (205°C) for about 10 minutes or until warmed through and crisp again. Avoid microwaving if you want to maintain that golden crunch — it tends to make them soggy.

FAQs

Final Thoughts

This Garlic Parmesan Baked Potato Wedges Recipe has become one of my absolute favorites because it’s so easy and versatile yet delivers serious flavor. I love sharing it with friends, and it always feels like a special treat without much fuss. Give it a try, tweak it your way, and I promise these wedges will quickly become a staple in your kitchen too. Happy cooking!

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