Oh, you guys! I am SO excited to share this recipe with you today. We’re talking about garlic parmesan Potato Wedges, and let me tell you, these aren’t just any potato wedges. These are the wedges that make my whole family cheer, the ones I whip up when we need a little something extra special without a lot of fuss. Honestly, they’re so good, they practically have their own fan club in my house. I remember the first time I made them – it was a chaotic Tuesday evening, and I just needed something comforting and delicious to round out dinner. I pulled these out of the oven, and the aroma alone drew everyone into the kitchen like a magnet. My youngest, who can be a bit of a picky eater, practically inhaled them! It’s like the perfect crispy, fluffy potato hug, coated in that irresistible garlic and parmesan goodness. If you’ve ever loved those fancy restaurant-style fries, these garlic parmesan potato wedges are the homemade version that will make you swear off the drive-thru forever. They’re so simple, yet so incredibly satisfying. Trust me, once you try these, you’ll be making them again and again.
What are Garlic Parmesan Potato Wedges?
So, what exactly are we making here? Think of these Garlic Parmesan potato wedges as the star of the potato show. They start with hearty potato wedges – I like to use russets because they get wonderfully fluffy on the inside and beautifully crispy on the outside. We toss them with a simple, yet potent, mixture of olive oil, garlic powder, onion powder, and a pinch of salt and pepper. The real magic happens after they’re baked to golden perfection, when we shower them with a generous amount of grated Parmesan cheese and a final flourish of fresh parsley. It’s that combination of the tender potato, the savory garlic and parmesan crust, and the slight crisp on the edges that makes them so addictive. It’s essentially a love letter to potatoes, dressed up in its finest garlic and cheese attire. They’re the kind of side dish that can elevate a simple grilled chicken or burger into a full-blown feast, or even be the main event when you’re just craving pure comfort food.
Why you’ll love this recipe?
There are so many reasons why these Garlic Parmesan potato wedges have become my go-to, and I just know you’re going to adore them too! First off, the FLAVOR. Oh my goodness, the flavor! The roasted garlic gets mellow and sweet, and when it melds with the salty, nutty Parmesan cheese, it creates this incredible savory crust that just melts in your mouth. It’s that perfect balance of bold and comforting. Then there’s the SIMPLICITY. Honestly, this recipe is a lifesaver on busy nights. You’re mostly just tossing potatoes with seasonings and letting the oven do the work. There’s no fancy technique, no complicated steps – just pure, delicious results. And let’s talk about COST-EFFICIENCY. Potatoes are one of the most budget-friendly ingredients out there, and the other ingredients are pantry staples. You get restaurant-quality flavor without the restaurant price tag, which is always a win in my book. The VERSATILITY is another huge plus. These wedges are fantastic with pretty much anything – steak, chicken, fish, burgers, even just a big salad. They’re also surprisingly good as a late-night snack, all on their own! What I love most about this recipe is that it feels special enough for company, but it’s also ridiculously easy to make for a casual family dinner. It’s the kind of dish that brings people together and always gets rave reviews. It reminds me a bit of my loaded baked potato soup, in that it takes a humble ingredient and turns it into something truly spectacular.
How do I make Parmesan Potato Wedges?
Quick Overview
The process is wonderfully straightforward. We’ll start by cutting our potatoes into wedges, tossing them with a savory spice blend, and then roasting them until they’re tender inside and crispy outside. The final flourish of garlic and Parmesan cheese is added in the last few minutes of baking, allowing it to melt and get wonderfully golden. It’s a simple, effective method that guarantees delicious results every single time. You’ll be amazed at how little effort leads to such incredible flavor!
Ingredients
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2.5 to 3 pounds Russet potatoes (about 3-4 large ones). I love russets for their fluffy interior and ability to get nice and crispy. Make sure they’re clean; no need to peel them unless you prefer a smoother texture, but I find the skin adds great flavor and crispness! Just give them a good scrub.
For the Seasoning Blend:
3 tablespoons olive oil. Extra virgin is great here, but any good quality olive oil will do.
2 teaspoons garlic powder. This is key for that punchy garlic flavor without having raw garlic burn.
1 teaspoon onion powder. Adds a subtle, savory depth.
1 teaspoon dried Italian seasoning (or a mix of oregano, thyme, and rosemary). This adds a lovely herbal note.
1/2 teaspoon salt, or to taste. Don’t skimp on the salt; it really brings out the potato flavor!
1/4 teaspoon black pepper, or to taste. Freshly ground is always best if you have it.
For the Topping:
1/2 cup grated Parmesan cheese. Use the real stuff, freshly grated if possible! It makes a big difference compared to pre-shredded.
2 tablespoons chopped fresh parsley. For a pop of color and freshness at the end.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to a nice, hot 400°F (200°C). While it’s heating up, grab a large baking sheet. I like to line mine with parchment paper for super easy cleanup, but you can also just grease it lightly with a little extra olive oil or cooking spray. This prevents sticking and helps with browning.
Step 2: Prepare the Potatoes
Now, let’s talk potatoes. Wash your russets really well. I’m a skin-on kind of person for these wedges – it adds texture and flavor! Cut each potato in half lengthwise, and then cut each half into 3 or 4 wedges, depending on the size of your potato. You want them to be roughly the same size so they cook evenly. Aim for wedges that are about 1/2 to 3/4 inch thick at the widest part.
Step 3: Mix Dry Ingredients
In a small bowl, whisk together the garlic powder, onion powder, Italian seasoning, salt, and pepper. This ensures everything is evenly distributed. You want to make sure you get a good mix so you don’t end up with pockets of salt or garlic.
Step 4: Toss and Coat
Place all your potato wedges into a large bowl. Drizzle them generously with the olive oil. Then, sprinkle the seasoning blend over the top. Now, here’s where the fun comes in: get your hands in there (or use tongs if you prefer!) and toss everything together really well. You want to make sure every single wedge is thoroughly coated in the oil and seasonings. This is crucial for even flavor and browning!
Step 5: Arrange on Baking Sheet
Spread the seasoned potato wedges out in a single layer on your prepared baking sheet. It’s really important not to overcrowd the pan! If the wedges are piled on top of each other, they’ll steam instead of roast, and you won’t get that lovely crispiness we’re after. Use two baking sheets if you need to. Make sure there’s a little space between each wedge.
Step 6: First Bake**
Pop the baking sheet into your preheated oven and bake for about 20-25 minutes. We’re not looking for them to be fully cooked yet, just starting to soften and get a little bit of color.
Step 7: Add Cheese and Final Bake**
After that first bake, carefully pull the baking sheet out of the oven. Now, sprinkle the grated Parmesan cheese evenly over the tops of the potato wedges. You can give them a gentle toss right on the pan if you want the cheese to get all over, or just sprinkle it on top for that beautiful golden crust. Return the baking sheet to the oven and bake for another 10-15 minutes, or until the wedges are tender when pierced with a fork and the Parmesan cheese is melted and golden brown and slightly crispy. Keep an eye on it so the cheese doesn’t burn!
Step 8: Garnish and Serve**
Once they’re out of the oven and looking beautifully golden and cheesy, sprinkle the fresh chopped parsley over the top. This adds a gorgeous pop of green and a burst of fresh flavor. Let them cool for just a couple of minutes before serving – they’re incredibly hot right out of the oven!
Step 9: Slice and Serve**
Serve these glorious Garlic Parmesan potato wedges immediately! They are best enjoyed hot, when they’re at their crispiest and the cheese is perfectly gooey. They are perfect for dipping too!
What to Serve It With
These garlic parmesan potato wedges are so versatile, they practically go with everything! For a casual Breakfast, I sometimes like to serve them alongside scrambled eggs and a side of bacon. They make a surprisingly delicious addition to a hearty morning meal! For Brunch, they’re fantastic alongside poached eggs, hollandaise sauce, and a side of smoked salmon. They add a savory element that balances out the richness beautifully. As a Dessert… well, maybe not *dessert* dessert, but they’re definitely a decadent snack that satisfies those late-night cravings perfectly. Think of them as a sophisticated, grown-up version of fries. For Cozy Snacks, this is where they truly shine for me. They’re the perfect accompaniment to movie nights, game days, or just a cozy evening on the couch with a good book. I often serve them with my homemade ranch dip or a spicy ketchup. My kids absolutely love them as a side to chicken tenders or mini burgers. Honestly, any time you need a crowd-pleasing, incredibly flavorful side dish, these wedges are the answer!
Top Tips for Perfecting Your Garlic Parmesan Potato Wedges
I’ve made these garlic parmesan potato wedges so many times that I’ve picked up a few tricks along the way that I’m happy to share! For the potatoes, I always stick to Russets. They have the perfect starch content to get that fluffy interior and crispy exterior. If you’re using a different type of potato, you might get slightly different results, but it’s worth experimenting! When cutting, try to keep your wedges uniform in size. This is probably the most important tip for even cooking. If some are skinnier than others, they’ll cook much faster and could burn before the thicker ones are done. My biggest mistake early on was overcrowding the pan. I learned the hard way that potatoes need space to roast, not steam. If they’re all bunched up, you’ll end up with soggy wedges, and nobody wants that! So, use two baking sheets if you have to. For the seasoning, I always recommend tasting your salt and pepper mix before tossing it with the potatoes. This way, you know exactly how seasoned your potatoes are going to be. And don’t be afraid to adjust the garlic powder – if you’re a super garlic lover like me, feel free to add an extra half teaspoon! When it comes to the Parmesan cheese, freshly grated is non-negotiable for me. It melts so much better and gets that lovely golden crisp. Pre-shredded cheese has anti-caking agents that can prevent it from melting smoothly. For ingredient swaps, if you don’t have Italian seasoning, a mix of dried oregano and thyme works wonderfully. If you’re out of fresh parsley, a little sprinkle of chives can also add a nice touch of green and fresh flavor. Baking tips: make sure your oven is fully preheated before the potatoes go in. A hot oven is key to getting that crispy exterior. Also, don’t be afraid to rotate the baking sheets halfway through the first bake if you notice one side is browning faster than the other. For the Parmesan topping, keep an eye on it in the final bake; ovens vary, and cheese can go from golden to burnt pretty quickly! A good doneness test is to gently pierce a wedge with a fork – it should slide in easily.
Storing and Reheating Tips
Okay, so these garlic parmesan potato wedges are truly best when they’re fresh out of the oven. That crispy texture is just heavenly. However, life happens, and sometimes you have leftovers, which is totally okay! If you find yourself with extra wedges, let them cool down completely on a wire rack before storing them. This is super important to prevent them from getting soggy in the container. For Room Temperature storage, I wouldn’t recommend leaving them out for more than a couple of hours, as the cheese can start to get a little greasy. Refrigerator Storage is your best bet for longer preservation. Store them in an airtight container or a zip-top bag in the fridge. They should stay good for about 3-4 days. When you’re ready to reheat, the best way to recapture some of that crispiness is in the oven. Spread them on a baking sheet and pop them into a preheated oven at around 375°F (190°C) for about 10-15 minutes, or until heated through and nicely crisped up again. You can also reheat them in an air fryer for a few minutes! Microwaving is an option if you’re in a real pinch, but they will likely be softer and less crispy. I’ve found that reheating them uncovered helps them crisp up better. If you’re planning on freezing them, it’s best to do so *before* adding the Parmesan and parsley. Freeze the fully baked and cooled wedges on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They can last for up to 2-3 months in the freezer. To reheat from frozen, bake them directly from frozen in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until heated through. For the Glaze Timing Advice, it’s always best to add the Parmesan and parsley *after* baking, or just before the final bake, to keep them fresh and prevent them from burning or getting too oily during storage.
Frequently Asked Questions
Final Thoughts
Honestly, I could talk about these garlic parmesan potato wedges all day! They’re such a simple, satisfying dish that has become a staple in my kitchen. The combination of the fluffy potato interior and the crispy, cheesy exterior is just pure comfort food magic. They’re proof that you don’t need a lot of fancy ingredients or complicated techniques to create something truly delicious. What I love most is seeing the smiles on my family’s faces when they devour them – it makes all the effort (which is minimal, I promise!) totally worth it. If you’re a fan of potatoes and a lover of garlic and Parmesan, then these are an absolute must-try. They’re so versatile, you’ll find yourself reaching for this recipe again and again, whether it’s for a quick weeknight side or for entertaining guests. I really hope you give these a try and love them as much as we do! If you do make them, please let me know in the comments below how they turned out and what you served them with. I love hearing your feedback and seeing your creations!
Garlic Parmesan Potato Wedges
Ingredients
Main Ingredients
- 4 large potatoes Yukon Gold or Russet recommended
- 4 tablespoons olive oil
- 4 cloves garlic minced
- 0.5 cup Parmesan cheese grated
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- fresh parsley chopped, for garnish (optional)
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash and scrub the potatoes. Cut each potato lengthwise into wedges. If the potatoes are very large, you can cut them into six or eight wedges.4 large potatoes
- In a large bowl, toss the potato wedges with olive oil, minced garlic, Italian seasoning, salt, and black pepper until evenly coated.4 large potatoes
- Spread the coated potato wedges in a single layer on the prepared baking sheet.4 large potatoes
- Bake for 20 minutes. Then, flip the wedges and sprinkle with grated Parmesan cheese.4 large potatoes
- Continue baking for another 15-20 minutes, or until the wedges are tender on the inside and golden brown and crispy on the outside. The Parmesan should be melted and slightly browned.
- Remove from the oven, garnish with fresh parsley if desired, and serve hot.4 large potatoes
