Garlic Parmesan potato wedges are a crispy, flavorful side dish or snack that’s easy to make and always a hit. Coated with a blend of garlic, Parmesan cheese, and herbs, these golden wedges are baked to perfection for a guilt-free indulgence.
Why You’ll Love This Recipe
- Crispy and Flavorful: The perfect combination of crunchy edges and savory seasoning.
- Easy to Make: Minimal ingredients and simple steps make this recipe a breeze.
- Family-Friendly: A crowd-pleasing side dish or snack for any occasion.
- Versatile: Serve them with burgers, chicken, or enjoy them on their own with your favorite dip.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Russet potatoes (or Yukon Gold)
- Olive oil
- Garlic powder
- Onion powder
- Paprika
- Grated Parmesan cheese
- Italian seasoning
- Salt and pepper
- Fresh parsley (for garnish)
Directions
- Prepare the Potatoes:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- Wash the potatoes thoroughly and cut them into wedges.
- Season the Potatoes:
- In a large mixing bowl, toss the potato wedges with olive oil.
- Add garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper. Mix until the potatoes are evenly coated.
- Bake the Potatoes:
- Arrange the wedges on the prepared baking sheet in a single layer, ensuring they don’t overlap.
- Bake for 35-40 minutes, flipping halfway through, until golden brown and crispy.
- Add Parmesan:
- Sprinkle grated Parmesan cheese over the hot wedges as soon as they come out of the oven.
- Serve:
- Garnish with fresh parsley and serve warm with your favorite dipping sauce, such as ranch, aioli, or ketchup.
Servings and Timing
- Servings: Serves 4
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Spicy Version: Add red pepper flakes or cayenne pepper for a kick of heat.
- Cheesy Twist: Use shredded mozzarella in addition to Parmesan for extra cheesiness.
- Herb Lovers: Add fresh rosemary or thyme for an aromatic touch.
- Low-Carb Option: Substitute potatoes with zucchini or eggplant wedges.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze baked wedges in a freezer-safe bag for up to 1 month. Reheat directly from frozen.
- Reheating: Reheat in an oven at 375°F (190°C) for 10-15 minutes to restore crispiness, or use an air fryer for a quick reheat.
FAQs
1. Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work well and add a touch of natural sweetness.
2. Why aren’t my wedges crispy?
Ensure the wedges are spaced out on the baking sheet and not overcrowded. Using a high oven temperature helps achieve crispiness.
3. Can I make these in an air fryer?
Absolutely! Cook the wedges at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.
4. Do I have to peel the potatoes?
No, leaving the skin on adds extra texture and nutrients. Just wash them thoroughly.
5. Can I make these ahead of time?
Yes, prep the potatoes and store them in cold water in the fridge. Season and bake when ready.
6. Can I use pre-grated Parmesan cheese?
Yes, but freshly grated Parmesan offers better flavor and melts more evenly.
7. How do I ensure even cooking?
Cut the potato wedges uniformly, and flip them halfway through baking.
8. What dipping sauces pair well with these wedges?
Ranch, garlic aioli, sour cream, or even marinara sauce are great choices.
9. Can I double the recipe?
Yes, but use two baking sheets to avoid overcrowding, or bake in batches.
10. What other seasonings can I use?
Chili powder, smoked paprika, or Cajun seasoning can be used for a flavor variation.
Conclusion
Garlic Parmesan potato wedges are an easy, irresistible dish that’s perfect for any occasion. Crispy, golden, and bursting with flavor, they’re sure to become a favorite in your recipe rotation. Pair them with your favorite dips or serve them alongside your main course for a side dish that everyone will love!
PrintGarlic Parmesan Potato Wedges Recipe
Crispy on the outside, tender on the inside, and bursting with garlic and Parmesan flavor, these potato wedges are the ultimate side dish or snack. They’re easy to make and perfect for dipping!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish, Snack
- Method: Baking
- Cuisine: American
Ingredients
- 4 large russet potatoes, washed and cut into wedges
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
- Prepare the potatoes:
- Cut the potatoes into wedges, about 6–8 per potato, depending on their size. Place them in a large bowl.
- Season the wedges:
- In a small bowl, whisk together olive oil, minced garlic, oregano, parsley, paprika, salt, and black pepper. Pour the mixture over the potato wedges and toss until evenly coated.
- Add Parmesan cheese:
- Sprinkle the grated Parmesan cheese over the wedges and toss again to coat.
- Bake the wedges:
- Arrange the potato wedges in a single layer on the prepared baking sheet, making sure they don’t overlap.
- Bake for 35–40 minutes, flipping halfway through, until the wedges are golden brown and crispy on the edges.
- Serve:
- Remove from the oven and garnish with chopped fresh parsley and additional Parmesan cheese, if desired. Serve hot with your favorite dipping sauce, like ranch, ketchup, or garlic aioli.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before seasoning. Pat them dry thoroughly before coating with the oil mixture.
- Use freshly grated Parmesan for the best flavor and texture.
- Leftovers can be reheated in the oven or air fryer to restore crispiness.