Garlic Parmesan Potato Wedges Recipe

If you love the perfect combo of crispy, salty, and cheesy comfort food, then you’re going to flip for this Garlic Parmesan Potato Wedges Recipe. Trust me, these wedges are everything you want in a side — crunchy on the outside, tender inside, and packed with garlicky, cheesy goodness. Whether you’re looking for a game-day snack, an easy weeknight side, or just craving potatoes done right, this recipe will have you hooked.

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Ingredients & Why They Work

Each element in this Garlic Parmesan Potato Wedges Recipe plays a vital role — from the potatoes themselves to the seasoning mix and cheese. Picking fresh russet potatoes and good quality Parmesan makes all the difference. Plus, tossing everything in olive oil helps the wedges crisp up beautifully in the oven.

• Russet Potatoes: Their starchy nature gives you that fluffy inside with a crispy edge once baked—perfect for wedges.
• Olive Oil: Coats wedges evenly and helps the seasoning and cheese stick while creating a crispy outer layer.
• Salt: Enhances the natural potato flavor and balances the cheese’s nuttiness.
• Garlic Powder: Adds that signature garlic punch without burning like fresh garlic might in the oven.
• Italian Seasoning: A blend of herbs that gives a subtle Mediterranean twist—think oregano, basil, and thyme working together.
• Parmesan Cheese: Sprinkled over the wedges, it melts and crisps just enough, delivering a savory, nutty pop of flavor.
• Fresh Parsley (Optional): Freshness and color that lighten the dish visually and flavor-wise.

Tweak to Your Taste

I’m all about making recipes your own, and this Garlic Parmesan Potato Wedges Recipe is no exception. I often mix up the herbs or add a pinch of cayenne for heat. Feel free to get creative whether you like it extra garlicky or prefer a smoky twist.

• Variation: For a spicy kick, I add smoked paprika and a touch of cayenne—not overpowering but just enough to keep things interesting.
• Dietary Adjustments: Skip the cheese or swap to a vegan Parmesan for dairy-free; the seasoning still packs plenty of flavor.
• Seasonal Changes: Try fresh rosemary or thyme in place of Italian seasoning if you want a more herb-forward note.

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

Step 1: Prep and Slice Your Potatoes Just Right

Start by washing 3-4 large russet potatoes thoroughly—no need to peel because the skin crisps up and adds great texture. Slice each potato into thick wedges, about 6-8 wedges per potato, so they cook evenly without drying out. I like to keep them on the chunkier side to get that satisfying bite.

Step 2: Toss in Olive Oil and Your Seasoning Mix

Place your potato wedges in a large bowl and drizzle with 4 tablespoons of olive oil—toss well so each wedge is evenly coated. In a small bowl, whisk together 2 teaspoons salt, 2 teaspoons garlic powder, and 2 teaspoons Italian seasoning. Next, sprinkle half a cup of shredded Parmesan over the potatoes, then evenly dust them with your seasoning mix. Give everything another toss so that every wedge is bursting with flavor.

Step 3: Bake Skin-Side Down for Maximum Crispness

Lay the wedges on a lightly greased large baking sheet in a single layer, skin-side down. This little trick I picked up really ups the crisp factor. Bake at 375°F for 25-35 minutes, checking at 25 minutes and flipping if you want them crispier on both sides. You’ll know they’re done when they’re golden, fork-tender, and smell like garlic heaven.

Step 4: Finish with Fresh Parsley and Serve

Once out of the oven, sprinkle with freshly chopped parsley or cilantro for freshness and a pop of color. Serve hot with your favorite dipping sauce—ranch or blue cheese dressing are my go-tos, but really any creamy dip works great here.

How to Serve Garlic Parmesan Potato Wedges Recipe

Garnishes

I love to top my wedges with fresh parsley or cilantro because it adds a nice pop of green and freshness that balances the richness of the cheese. A light sprinkle of extra Parmesan also works well if you want to go all-in on cheesy flavor. Sometimes, I add a drizzle of garlic butter right before serving for a next-level indulgence.

Side Dishes

This Garlic Parmesan Potato Wedges Recipe pairs perfectly with grilled chicken, burgers, or a fresh green salad for a balanced meal. I often make them alongside baked salmon or even as a decadent side for a veggie burger. They’re also the ideal snack for movie nights or casual get-togethers with friends.

Creative Ways to Present

For parties or special dinners, I like to serve these wedges in a big rustic bowl lined with parchment paper, sprinkled with chopped herbs and a little extra Parmesan on top. You can create a dipping bar with different sauces—ranch, spicy aioli, or even a tangy marinara—and let guests customize their wedges. It turns a simple side into a fun, interactive treat.

Make Ahead and Storage

Storing Leftovers

Leftover potato wedges store nicely in an airtight container in the fridge for up to 3 days. I usually recommend reheating them in the oven rather than the microwave to bring back their crispiness.

Freezing

I’ve frozen baked potato wedges before with good results—just flash freeze them on a baking sheet first, then transfer to a freezer bag. When you’re ready, bake them straight from frozen with a few extra minutes in the oven. The texture is surprisingly close to fresh!

Reheating

To reheat and get wedges crispy again, I spread them on a baking sheet and pop them in a 400°F oven for 8-10 minutes. This method beats the microwave hands down, keeping that delicious crunch intact.

FAQs

Final Thoughts

Honestly, this Garlic Parmesan Potato Wedges Recipe is one of those dishes I turn to when I want to impress with minimal effort. It’s comforting, satisfying, and versatile enough to accompany just about anything I’m cooking. Give it a try—I bet it’ll become your go-to recipe like it has for me. And hey, don’t be shy about tweaking it to your taste; that’s part of the fun in the kitchen!

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