Crispy Baked Garlic Parmesan Potato Wedges Recipe
If you’re seeking side dish perfection, look no further than these Crispy Baked Garlic Parmesan Potato Wedges. Imagine golden wedges with irresistibly crisp edges and a tender, fluffy center, all blanketed in savory garlic and Parmesan, then kissed with herbs and a touch of smoky paprika. Whether you’re making them for a casual weeknight dinner or entertaining friends, this recipe delivers flavors and textures that are sure to make everyone swoon. Bonus: they’re super easy to whip up and make any meal feel just a bit more special.
Ingredients You’ll Need
The secret to unforgettable Crispy Baked Garlic Parmesan Potato Wedges is starting with simple, high-quality ingredients that shine in every bite. Each component brings something special, from the nutty richness of Parmesan to the smoky warmth of paprika. Let’s break them down:
- Russet potatoes: Their hearty texture and high starch content mean fluffy centers and crispy exteriors every time.
- Olive oil: Adds delicious richness and helps the seasonings stick—plus, it’s key for achieving that crispy finish.
- Garlic: Freshly minced garlic infuses every wedge with deep, savory flavor that’s impossible to resist.
- Parmesan cheese: Grated Parmesan creates that craveable cheesy crust and adds a punch of salty, nutty taste.
- Italian seasoning: This blend of herbs brings a whiff of Mediterranean flair and herby complexity to the mix.
- Paprika: Just a teaspoon lends a beautiful color and subtle warmth to each potato wedge.
- Salt: Essential for bringing forward all the savory flavors and helping the potatoes crisp up.
- Black pepper: Adds a background of gentle, peppery heat that rounds out the spices.
- Fresh parsley (optional): Chopped parsley finishes the dish with a burst of green and a refreshing herbal note.
How to Make Crispy Baked Garlic Parmesan Potato Wedges
Step 1: Prep Your Potatoes
Start by scrubbing your russet potatoes clean and slicing them into uniform wedges. Consistent size helps them bake evenly and get that irresistible crispiness. If you want to go the extra mile, soak the wedges in cold water for 30 minutes to remove excess starch—this step makes a big difference, so it’s worth the little bit of extra time!
Step 2: Mix Up the Seasoning
In a large bowl, combine the olive oil, minced garlic, grated Parmesan cheese, Italian seasoning, paprika, salt, and black pepper. Toss the potato wedges in this garlicky, cheesy mixture until they’re all well coated. Make sure every wedge gets a generous covering—that’s where all the flavor lives.
Step 3: Arrange on Baking Sheet
Line a large baking sheet with parchment paper, then arrange the seasoned wedges in a single layer, skin side down. Keeping them spaced apart ensures perfect browning and crunchy edges (don’t overcrowd the pan!).
Step 4: Bake for Golden Crispiness
Set your oven to 400°F (200°C) and slide the baking sheet in. Bake for 35 to 40 minutes, flipping the wedges halfway through. Watch as they turn a beautiful golden brown and get irresistibly crispy on the outside, while staying tender on the inside.
Step 5: Add the Finishing Touches
As soon as your potato wedges come out of the oven, sprinkle them with fresh chopped parsley if you like. This tiny effort adds freshness and a pop of color that makes them even more inviting. Serve piping hot—ideally with your favorite dipping sauce on the side!
How to Serve Crispy Baked Garlic Parmesan Potato Wedges
Garnishes
Top your Crispy Baked Garlic Parmesan Potato Wedges with an extra dusting of Parmesan or a shower of finely chopped parsley for a restaurant-worthy finish. A little cracked black pepper or a squeeze of fresh lemon can brighten things up even more.
Side Dishes
These wedges are endlessly versatile! Pair them with grilled chicken, juicy burgers, or a hearty green salad for a satisfying meal. They also steal the spotlight at any party table as a crowd-pleasing appetizer.
Creative Ways to Present
Stack them high on a rustic wooden platter or serve them in parchment-lined baskets for a fun, bistro-style vibe. For dipping, set out a trio of sauces—think tangy ranch, spicy sriracha mayo, and classic ketchup—to invite everyone to personalize their plate.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras (lucky you!), let the wedges cool completely, then transfer them to an airtight container. They’ll keep in the refrigerator for up to three days without losing too much of their signature crunch.
Freezing
You can absolutely freeze leftover Crispy Baked Garlic Parmesan Potato Wedges. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They’ll be good for up to two months—just remember to clearly label and date the bag!
Reheating
To bring back that irresistible crispiness, reheat your potato wedges in a 400°F oven or air fryer for 5 to 10 minutes. Avoid the microwave if possible, as it tends to soften the edges rather than crisp them up.
FAQs
Can I use a different type Side Dish, Appetizer
Absolutely! While russets are best for crispiness, Yukon Gold potatoes work well too and offer a creamier interior. Just avoid waxy varieties, as they don’t get quite as crispy.
How do I get my potato wedges extra crispy?
Soaking the cut wedges in cold water to remove starch (then drying them well) is essential. Spacing them out on the sheet and making sure each piece is well coated in oil and cheese also helps maximize crunch.
Do I have to peel the potatoes?
Nope! Leaving the skins on not only speeds up prep but also boosts nutrition and helps the wedges hold their shape (and adds even more texture).
Can I make Crispy Baked Garlic Parmesan Potato Wedges in the air fryer?
Yes, you can! Air fry at 400°F for 18–20 minutes, tossing halfway through. You’ll get incredibly crispy results in less time, and no need to heat up your oven.
What are the best dips for serving?
Crispy Baked Garlic Parmesan Potato Wedges are delicious on their own, but a side of ranch, sriracha mayo, classic ketchup, or even a homemade garlic aioli takes them over the top. Don’t be afraid to get creative!
Final Thoughts
Give these Crispy Baked Garlic Parmesan Potato Wedges a try and watch them disappear faster than you ever expected. They’re the kind of dish that turns any meal into a special occasion, and they might just become your new go-to side. Trust me, you’ll want to make an extra batch!
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Crispy Baked Garlic Parmesan Potato Wedges Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
These Crispy Baked Garlic Parmesan Potato Wedges are a flavorful twist on a classic side dish, featuring perfectly seasoned potatoes with a golden, crispy exterior and a tender interior. The garlic and Parmesan add a delicious savory note to these irresistible wedges.
Ingredients
Potato Wedges:
- 4 large russet potatoes, cut into wedges
- 3 tablespoons olive oil
Seasoning:
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare the potatoes: In a large bowl, toss the potato wedges with olive oil, garlic, Parmesan cheese, Italian seasoning, paprika, salt, and pepper until evenly coated.
- Bake: Arrange the wedges on the baking sheet, skin side down, in a single layer. Bake for 35–40 minutes, turning halfway through, until golden and crispy.
- Finish: Remove from the oven, sprinkle with fresh parsley if desired, and serve hot with your favorite dipping sauce.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before baking, then pat dry.
- Air frying at 400°F for 18–20 minutes is an alternative cooking method.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 260
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
