Garlic Parmesan Potato Wedges Recipe

If you’re craving a snack or side that’s crispy, flavorful, and downright addictive, this Garlic Parmesan Potato Wedges Recipe is exactly what you need. I remember the first time I made these—my kitchen instantly smelled like garlic heaven, and every bite was a perfect crispy-cheesy-garlicky sensation. You’re about to discover how simple it is to make these golden wedges that everyone will rave about, whether it’s for a weeknight dinner or your next gathering.

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Ingredients & Why They Work

The ingredients for this Garlic Parmesan Potato Wedges Recipe come together in a way that highlights each one without overwhelming the wedges’ natural heartiness. Plus, these pantry heroes make prep a breeze.

• Russet potatoes: Their starchy texture crisps up beautifully in the oven and holds the wedges’ shape perfectly.
• Olive oil: Helps achieve that golden crunch while keeping the potatoes moist inside—plus, it adds a subtle, fruity flavor.
• Salt: Enhances all the other flavors and ensures the wedges aren’t bland.
• Garlic powder: Brings that unmistakable garlicky punch without the risk of burning fresh garlic in the oven.
• Italian seasoning: A fragrant mix that adds herbaceous warmth to the potatoes.
• Shredded parmesan cheese: Melts and crisps on the edges for nutty, cheesy goodness that’s pure comfort food.
• Fresh parsley (optional): Adds a fresh, bright contrast in color and flavor, perfect for garnish.
• Ranch or blue cheese dressing (optional): An ideal creamy dip that complements the savoriness of the wedges.

Tweak to Your Taste

I love personalizing this Garlic Parmesan Potato Wedges Recipe depending on what mood I’m in or what flavors I want to highlight. Don’t hesitate to experiment—you might find a new favorite twist!

• Add heat: For a little kick, sprinkle red pepper flakes or cayenne pepper into the seasoning mix—I always like adding a dash when I want some extra warmth.
• Use fresh garlic: If you prefer fresh over powder, finely mince garlic and toss it with the wedges before baking, but add it midway through baking so it doesn’t burn.
• Herb swap: Try fresh rosemary or thyme instead of Italian seasoning for a different herbal aroma that brings out a woodsy, savory note.
• Parmesan alternatives: Pecorino Romano or Asiago cheese can substitute for parmesan and give a unique twist if you’re feeling adventurous.

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

Step 1: Prep and Slice Your Potatoes

Start by washing and scrubbing your russet potatoes well—you’ll want to keep the skins on for texture and nutrients. Then, slice each potato into even wedges; I find about 6-8 wedges per potato works great for consistent cooking. Even sizing is key here since uneven wedges can lead to some pieces overcooked while others stay underdone.

Step 2: Coat the Wedges in Olive Oil and Seasonings

Place the wedges in a large bowl, drizzle 4 tablespoons of olive oil, and toss them until every wedge is lightly coated but not drenched. In a small bowl, whisk together salt, garlic powder, and Italian seasoning. Add the parmesan cheese directly to your wedges and gently toss again. Then sprinkle on the seasoning mix evenly for full flavor coverage.

Step 3: Arrange and Bake

Line a baking sheet with a little olive oil or parchment paper. Lay the potato wedges skin-side down in a single layer—no overcrowding! This ensures maximum crispiness. Bake in your preheated oven at 375°F for 25-35 minutes. You’ll want to check at around 25 minutes for fork tenderness and that beautiful golden color. A quick tip: flip the wedges halfway for an even crust.

Step 4: Garnish and Serve

Once they’re out of the oven, sprinkle freshly chopped parsley over the wedges for a fresh pop of flavor and color. Serve immediately with your favorite ranch or blue cheese dip, or try a tangy aioli for a grown-up twist. Trust me, these wedges disappear fast, so have your napkins ready!

How to Serve Garlic Parmesan Potato Wedges Recipe

Garnishes

I’m a big fan of freshly chopped parsley because it adds a nice visual contrast and a mild, herbaceous touch that balances the garlic and cheese. Sometimes, I toss a little lemon zest on top for a zingy brightness that wakes up the dish.

Side Dishes

This Garlic Parmesan Potato Wedges Recipe goes great alongside juicy grilled chicken or a fresh green salad. I often pair it with crispy buffalo wings or even spoon some chili on the side for a cozy, comforting meal.

Creative Ways to Present

For parties, I like to serve these wedges in a rustic wooden bowl lined with parchment paper, accompanied by small ramekins of dipping sauces. You can also sprinkle a little extra parmesan and herbs at the table so friends can help themselves to an extra cheesy boost.

Make Ahead and Storage

Storing Leftovers

Leftover potato wedges keep well in an airtight container in the fridge for up to 3 days. I recommend storing them without any dressing or fresh herbs to prevent sogginess.

Freezing

I’ve successfully frozen baked potato wedges by first letting them cool completely, then spreading them out on a tray to freeze individually before transferring to a freezer bag. They keep well for up to 2 months. When you want them, just reheat directly from frozen.

Reheating

For crispiness, reheating in the oven or air fryer at 375°F for 8-10 minutes works best. Avoid microwaving as it tends to make the wedges soft and less appealing.

FAQs

Final Thoughts

Honestly, this Garlic Parmesan Potato Wedges Recipe has become my go-to whenever I want comfort food that feels a little fancy but is so simple to pull off. It’s the kind of recipe that makes your kitchen smell incredible and your loved ones smile around the dinner table. I truly hope you enjoy making it as much as I do—you’ll find it surprisingly easy, delicious, and perfect for so many occasions. So grab your potatoes and give these wedges a try; your taste buds are in for a treat!

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