Garlic Parmesan Potato Wedges Recipe

If you’re like me and love those crispy, flavorful sides that just make any meal feel like a mini celebration, then wait till you try this Garlic Parmesan Potato Wedges Recipe. These wedges are golden, garlicky, cheesy, and oh-so-satisfying! I promise that reading through this will make you want to get baking right away, and trust me, once you try them, they’ll quickly become your go-to potato side.

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Ingredients & Why They Work

The magic in this Garlic Parmesan Potato Wedges Recipe is all about the balance between crispy texture and bold flavor. Each ingredient plays its role to make these wedges addictive, and picking the right ones ensures your wedges come out delicious every time.

• Russet potatoes: Their starchy quality helps them get crispy on the outside, while staying soft inside.
• Olive oil: Adds richness and helps the seasonings stick while crisping the wedges in the oven.
• Salt: Essential for flavor—it enhances everything without overpowering.
• Garlic powder: Gives that unmistakable savory garlic punch without the hassle of peeling fresh cloves.
• Italian seasoning: A simple herb blend that brightens and rounds out the flavors.
• Parmesan cheese: Adds nuttiness and a salty kick, plus it browns beautifully under heat.
• Fresh parsley (optional): A fresh pop of color and herbal brightness to finish the dish.
• Dipping sauces (optional): Ranch or blue cheese are classic matches that elevate each bite.

Tweak to Your Taste

One of the things I adore about this Garlic Parmesan Potato Wedges Recipe is how flexible it is. I love to play around depending on what herbs I have or how spicy I’m feeling that day. Feel free to put your own spin on it!

• Spicy Kick: I sometimes add a pinch of cayenne or smoked paprika for a subtle heat that plays wonderfully with the cheese.
• Fresh Garlic: If you prefer, swap out garlic powder for minced fresh garlic tossed with the wedges right before baking, just watch it closely to avoid burning.
• Herb Variations: Tried oregano or rosemary in place of Italian seasoning before—each change brings a new aroma and flavor depth.
• Make It Vegan: Simply omit the Parmesan or use a dairy-free alternative and you’re still in for a tasty treat.

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

Step 1: Prep Your Potatoes Just Right

Start by washing and scrubbing your russet potatoes well—no need to peel because the skins add great texture and nutrients. Then, slice each potato into even wedges so they cook uniformly. I like to cut them into about 8 wedges per potato—big enough to get that fluffy inside but not so big that they take forever to bake.

Step 2: Season and Coat Like a Pro

Pop those wedges in a large bowl and drizzle with olive oil. Toss well so every piece has a slick coat—this is key for crispiness. Then sprinkle on your salt, garlic powder, and Italian seasoning. Add the shredded Parmesan last and toss gently to make sure the cheese sticks to every wedge without clumping. This layering makes all the difference in flavor distribution.

Step 3: Bake with Patience and Care

Lay the wedges skin-side down on a greased baking sheet in a single layer—no crowding, or they’ll steam instead of crisp. Bake in a preheated 375°F oven for 25-35 minutes, flipping halfway if you can; the edges should turn golden and crispy, and the insides tender enough to pierce with a fork easily. Keep an eye near the end to avoid burnt cheese spots.

Step 4: Garnish and Serve

Once out of the oven, sprinkle freshly chopped parsley over the wedges for a fresh, vibrant finish. Serve hot with your favorite dipping sauce—ranch is my absolute favorite, but blue cheese or even a garlic aioli do wonders too.

How to Serve Garlic Parmesan Potato Wedges Recipe

Garnishes

I almost always add freshly chopped parsley or cilantro at the end—it just livens up the dish visually and tastes so fresh against the richness of cheese and garlic. Sometimes I throw a sprinkle of extra Parmesan for good measure, especially if I know cheese lovers are at the table!

Side Dishes

These wedges go beautifully with burgers, grilled chicken, or even a big leafy salad if you’re staying lighter. For comfort food nights, pair with fried chicken or meatloaf—the crispy wedges bring balance to richer mains.

Creative Ways to Present

For parties, I like to serve these in a rustic basket lined with parchment paper alongside ramekins of different dips—roasted garlic mayo, spicy ketchup, and herbed yogurt sauce make for a fun dipping station. It instantly turns a side into a snack everyone loves to dig into.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge. They keep well for about 3-4 days, but you might lose a bit of that crispy edge if you don’t reheat them properly.

Freezing

I’ve had good luck freezing seasoned but uncooked wedges on a baking tray first, then transferring them to freezer bags. When you’re ready to bake, just pop them straight in the oven (adding a few extra minutes to the cooking time), and they come out delicious.

Reheating

To keep the wedges crispy after storing, reheat them in a hot oven (about 400°F) for 10-15 minutes rather than the microwave. This revives the crispiness and warms them through without sogginess.

FAQs

Final Thoughts

I honestly can’t recommend this Garlic Parmesan Potato Wedges Recipe enough. It’s got that wonderful balance of comfort and excitement that makes you want to share it with everyone. Whether it’s a snack, a side, or part of a bigger celebration, these wedges never disappoint and always get rave reviews from my family and friends. So, next time you want something crunchy, savory, and downright delicious, grab some potatoes, and let’s get baking—I promise you’ll fall in love with these wedges just like I did!

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