Crispy Baked Garlic Parmesan Potato Wedges with olive oil, Italian herbs, parmesan cheese, and parsley. A side dish that steals the show!
Okay, confession time. I wasn’t always this organized in the kitchen. There was a time I thought “meal prep” just meant ordering takeout early enough that I didn’t fall asleep waiting for the delivery guy. But one evening, after rummaging through the pantry and fridge (you know, that what-can-I-make-without-leaving-the-house search), I found russet potatoes, some garlic granules, and a small block of parmesan just begging to be used.
And like some sort of culinary lightbulb moment, it hit me—potato wedges. But not the sad, soggy kind that disappoint everyone. Oh no. These would be crispy, golden, garlicky perfection. As they baked, my kitchen smelled incredible—like I’d been transported to an Italian trattoria. My family? They devoured them before I could even sit down.
Now, these Baked Garlic Parmesan Potato Wedges have become a bit of a tradition. Whether it’s a cozy weeknight or a big family gathering, they’re always a hit. And let’s be real, there’s something so comforting about a dish that feels fancy but is actually ridiculously easy to make.
Why You’ll Love This Baked Garlic Parmesan Potato Wedges Recipe?
- They’re crazy easy—seriously, if you can cut a potato, you’ve got this.
- That crispy outside and fluffy inside? It’s potato bliss.
- Garlic and parmesan take these wedges to a whole new level of irresistible.
- They’re baked, not fried, so you can feel slightly virtuous about your indulgence.
- They pair with everything—burgers, salads, or even just a good dipping sauce.
Ingredient Notes:
Let’s break down why these wedges are so special:
- Russet Potatoes: These are like the heavyweight champions of potato wedges. They crisp up beautifully on the outside while staying soft and fluffy on the inside. Pro tip: Don’t peel them! The skin gets all golden and delicious.
- Olive Oil: The good stuff. It’s not just for flavor—it helps those wedges crisp up in the oven like a dream.
- Garlic Granules: Easier than peeling and mincing fresh garlic, but still packs a punch. Plus, no sticky fingers!
- Italian Herbs: A mix of oregano, basil, and thyme that adds a hint of sophistication (or at least makes it smell like you know what you’re doing).
- Parmesan Cheese: Freshly shredded, not the pre-grated kind in the green can. Trust me, it melts better and tastes amazing.
- Parsley: Optional, but it’s like that little green pop of color that makes the dish look as good as it tastes.
- Dipping Sauce: Ranch, blue cheese, or even a spicy sriracha mayo—whatever you’re in the mood for.
How To Make Baked Garlic Parmesan Potato Wedges?
Step 1. Preheat & Prep
Set your oven to 375°F (190°C). Grease your baking sheet, because nobody likes scraping stuck-on potatoes later.
Step 2. Slice Those Potatoes
Cut your russets into wedges. It doesn’t have to be perfect; just aim for similar sizes so they cook evenly. A few lopsided ones? Who cares—they’ll still taste amazing.
Step 3. Toss with Olive Oil
Throw the wedges into a big bowl, drizzle with olive oil, and toss. Make sure every piece is coated—this is where that golden magic starts.
Step 4. Season Like a Pro
In a smaller bowl, mix the salt, garlic granules, and Italian herbs. Sprinkle this over the wedges and toss again. It’s messy, but that’s half the fun, right?
Step 5. Add the Parmesan
Here comes the best part: cheese! Toss the wedges with freshly shredded parmesan, making sure every piece gets a cheesy hug.
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Step 6. Bake to Perfection
Arrange the wedges skin-side down on the baking sheet. This is key for that crispy texture. Bake for 25–35 minutes, checking occasionally. When they’re golden brown and fork-tender, they’re done.
Step 7. Finish with Parsley & Serve
Sprinkle with parsley if you’re feeling fancy, and serve hot with your favorite dipping sauce. Trust me, these are best eaten right away—cold wedges are just sad.
Storage Options:
If you somehow end up with leftovers (not likely, but hey, it happens):
- Fridge: Store in an airtight container for up to three days.
- Reheat: Pop them in the oven at 375°F for 10–12 minutes. Microwaving works, but you’ll lose that crispy magic.
- Freezer: Honestly, I wouldn’t. These wedges are meant to be fresh, but if you must, freeze them in a single layer before transferring to a bag.
Variations and Substitutions:
Feeling creative? Here’s how you can mix things up:
- Cheesy Swaps: Use sharp cheddar, pecorino romano, or even asiago.
- Spicy Kick: Add a sprinkle of cayenne or smoked paprika to the seasoning.
- Fresh Herbs: Swap parsley for rosemary or thyme for a different vibe.
- Sweet Potatoes: A healthier twist, but they won’t get as crispy—fair warning!
- Vegan Version: Skip the cheese or use a dairy-free alternative.
What to Serve with Baked Garlic Parmesan Potato Wedges?
These wedges are like that friend who gets along with everyone. Pair them with:
- Burgers: Because nothing screams comfort food like burgers and fries (but make it fancy).
- Grilled Chicken: Light and flavorful meets crispy and indulgent.
- Salads: A Caesar salad on the side balances the richness perfectly.
- Dips: Ranch, spicy mayo, or garlic aioli—take your pick!
Frequently Asked Questions:
Can I make these ahead of time?
Totally! Prep the potatoes and season them, then stash them in the fridge. Just wait to add the parmesan until right before baking.
What’s the best way to get them crispy?
The key is spacing—don’t crowd the baking sheet. If they’re too close, they’ll steam instead of crisping up. Also, bake them skin-side down for the ultimate crunch.
Can I use different potatoes?
Sure! Yukon Golds work, though they’re less crispy. Sweet potatoes are an option too, but they cook faster, so keep an eye on them.
Alright, enough talk. Go grab some potatoes and make these Baked Garlic Parmesan Potato Wedges! And hey, let me know if your family loves them as much as mine does.
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Baked Garlic Parmesan Potato Wedges
Ingredients
- 3 to 4 large russet potatoes cut into wedges
- 4 tbsp of extra virgin olive oil
- 2 tsp of sea salt
- 2 tsp of garlic granules
- 2 tsp of mixed Italian herbs
- Half a cup of parmesan shredded
- Optional: Freshly chopped parsley or cilantro and either ranch or blue cheese dressing for dipping
Instructions
- First preheat your oven to 375°F (190°C). Lightly grease a baking sheet. This step ensures that the potato wedges won't stick and allows them to develop a crust.
- Next take the potato wedges. Place them in a bowl. Drizzle them with some olive oil. Give them a toss ensuring that each wedge is lightly coated. In a bowl combine salt, garlic powder and Italian seasoning to create an irresistible flavor blend.
- Now comes the cheese! Sprinkle shredded parmesan over the potato wedges while tossing them gently to ensure an even coating. Then generously shower them with the seasoning mixture.
- Arrange the potato wedges on the baking sheet with their skin sides facing down. It's important to have them in a layer as this allows for even baking and achieves that delightful golden color we love. Bake in the oven for 25 to 35 minutes until they are tender when pierced with a fork and have attained a golden brown hue.
- Once they're done sprinkle chopped parsley over the top for added freshness. Serve alongside your preferred choice of dipping dressing. Indulge, in these cheesy treats!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
