Baked Garlic Parmesan Potato Wedges are one of those recipes that prove simple ingredients can create something truly special. I started making these about three years ago when I needed a reliable side dish that my kids would actually eat without complaining. That first batch came out perfectly crispy, and my seven-year-old asked for seconds before even trying the main course.
Table of Contents
Ingredients for Baked Garlic Parmesan Potato Wedges
I always choose russet potatoes for this recipe because their high starch content creates the crispiest exterior. In my experience, the quality of your parmesan cheese makes a noticeable difference in the final flavor. I recommend freshly shredded parmesan over pre-packaged when possible, as it melts better and has more intense flavor. Here’s what you’ll need:
- 3 to 4 large russet potatoes (about 2 pounds total, leave skin on)
- 4 tablespoons olive oil (I prefer extra virgin for better flavor)
- 2 teaspoons salt
- 2 teaspoons garlic powder (granulated works best, not garlic salt)
- 2 teaspoons Italian seasoning (my go-to is a blend with oregano and basil)
- 1/2 cup shredded parmesan cheese (freshly shredded gives best results)
- Fresh parsley or cilantro (optional garnish)
- Ranch or blue cheese dressing for dipping (optional, ranch is the clear favorite in my kitchen)
Step-by-Step Instructions
I recommend preheating your oven before you start prepping to ensure even baking and optimal crispiness. This approach has consistently given me the best results, with wedges that are golden on the outside and fluffy inside.
Step 1: Preheat your oven to 375°F and lightly grease a large baking sheet with cooking spray or a thin layer of olive oil. This prevents sticking and helps achieve that golden-brown color on the bottom.
Step 2: Wash and dry your potatoes (leave the skin on for extra texture and nutrition). Cut each potato lengthwise into quarters, then cut each quarter in half lengthwise to create 8 wedges per potato. Try to keep them roughly the same size for even cooking. Place all wedges in a large bowl.
Step 3: Drizzle the olive oil over the potato wedges. Use your hands to toss and coat every wedge evenly. This ensures consistent browning and helps the seasonings stick properly.
Step 4: In a small bowl, combine the salt, garlic powder, and Italian seasoning. Sprinkle this mixture along with the shredded parmesan cheese over the oiled wedges. Toss everything together until each wedge is well coated with both seasonings and cheese.
Step 5: Arrange the wedges skin-side down in a single layer on your prepared baking sheet. Leave at least 1/2 inch space between wedges. Avoid overcrowding, as this causes steaming instead of crisping. Use a second baking sheet if needed.
Step 6: Bake for 30 to 35 minutes. Check them at the 20-minute mark. You’re looking for deep golden-brown edges and fork-tender insides. The kitchen should smell amazing, with roasted garlic and toasted cheese aromas. If you want extra crispiness, turn on the broiler for the last 2 minutes, watching carefully to prevent burning.
Step 7: Remove from the oven and let rest for 2 to 3 minutes. The cheese will set slightly and the wedges will be easier to remove from the pan. Sprinkle with fresh parsley if desired and serve immediately while hot and crispy with your favorite dipping sauce.
Perfect Pairings for Baked Garlic Parmesan Potato Wedges
These versatile wedges complement a wide range of main dishes, from casual weeknight meals to special occasion dinners. Here are my favorite combinations:
Garlic Butter Steak Bites: The rich, buttery steak pairs beautifully with these cheesy wedges, creating a steakhouse-quality meal at home. Both share complementary garlic notes that tie the plate together.
Grilled Chicken: These potato wedges provide a satisfying, substantial base alongside simply seasoned grilled chicken breasts or thighs, balancing lighter protein with hearty comfort food appeal.
Creamy Smothered Chicken and Rice: While this combo offers carbs on carbs, the crispy texture of the wedges contrasts wonderfully with the creamy sauce, and guests always appreciate the variety.
Caesar Salad: The crispy wedges add warmth and substance to transform a light Caesar salad into a more filling dinner option without requiring additional protein.
Hearty Cheddar Garlic Herb Potato Soup: For a cozy, carb-forward comfort meal, these wedges make an excellent dipper for creamy potato soup, especially during colder months.
Corn on the Cob: During summer months, pairing these wedges with sweet corn creates a classic barbecue-style plate that kids and adults love, especially at outdoor gatherings.
Keeping Your Wedges Fresh
Store completely cooled wedges in an airtight container in the refrigerator for up to 3 days. Let them cool for about 30 to 45 minutes at room temperature before sealing to prevent condensation, which makes them soggy. I find they maintain better texture when stored in a single layer with parchment paper between levels if you need to stack them.
For reheating, skip the microwave if you want to preserve that crispy exterior. Instead, I recommend spreading them on a baking sheet and warming at 375°F for 10 to 15 minutes. This revives the crispiness beautifully and tastes almost as good as fresh. You can also reheat them in a skillet over medium heat for about 5 minutes, which gives excellent results and takes less time than the oven.
These wedges are incredibly versatile beyond traditional serving methods. Try them alongside scrambled eggs for breakfast, chop them up as a salad topper for added crunch and substance, or serve them as an appetizer with multiple dipping sauces like ranch, sour cream with chives, or spicy aioli when entertaining.
FAQs
Can I use a different type of potato?
Yes, Yukon gold potatoes work wonderfully and offer a slightly creamier texture with buttery flavor, though they won’t get quite as crispy as russets. Sweet potatoes are another delicious alternative that adds natural sweetness and changes the flavor profile entirely.
Why aren’t my wedges getting crispy?
The most common culprit is overcrowding the pan, which causes steaming instead of roasting. Make sure wedges are spread in a single layer with space between them, and ensure your oven is fully preheated to 375°F before baking. Pat potatoes dry after washing to remove excess moisture.
Can I prepare these ahead of time?
You can slice and season the wedges up to 2 hours ahead, storing them covered in the refrigerator until ready to bake. However, for best results, bake them fresh as reheated wedges never quite match the texture and flavor of freshly baked ones straight from the oven.
Baked Garlic Parmesan Potato Wedges
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet with cooking spray or olive oil.
- Wash and dry potatoes (leave skin on). Cut each potato lengthwise into quarters, then cut each quarter in half lengthwise to create 8 wedges per potato. Place all wedges in a large bowl.
- Drizzle olive oil over the potato wedges. Use your hands to toss and coat every wedge evenly.
- Combine salt, garlic powder, and Italian seasoning. Sprinkle this mixture along with the shredded parmesan cheese over the oiled wedges. Toss everything together until well coated.
- Arrange wedges skin-side down in a single layer on the prepared baking sheet. Leave at least 1/2 inch space between wedges. Use a second baking sheet if needed to avoid overcrowding.
- Bake for 30 to 35 minutes, checking at 20 minutes. Wedges are done when golden brown with deep caramelization on edges and easily pierced with a fork. For extra crispiness, broil for 2 minutes at the end.
- Remove from oven and let rest for 2 to 3 minutes. Sprinkle with fresh parsley if desired. Serve warm with ranch or blue cheese dressing for dipping.
