Garlic Parmesan Potato Wedges Recipe

If you’re anything like me and love a crispy, flavorful side that feels like a hug in potato form, then you’re going to adore this Garlic Parmesan Potato Wedges Recipe. It’s one of those dishes that’s easy enough for a weeknight but special enough to impress friends and family. Honestly, these wedges come out golden, crispy on the outside, tender on the inside, and loaded with garlicky, cheesy goodness that just melts in your mouth. Stick with me because I’m going to share all the little tricks I’ve picked up so you can nail this every time!

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Ingredients & Why They Work

Every ingredient in this Garlic Parmesan Potato Wedges Recipe plays a key role. Using russet potatoes gives you that starchy, fluffy inside while the olive oil and parmesan help form that irresistible crunchy crust. Keep reading and I’ll share shopping tips to make your wedges absolutely crave-worthy.

• Russet potatoes: They’re your best friend here because their high starch content bakes up fluffy inside and crispy outside.
• Olive oil: Helps those wedges crisp up beautifully without weighing them down like heavier oils.
• Salt: Enhances all the flavors and balances the richness of cheese and oil.
• Garlic powder: Gives that classic warm garlic flavor without hassle or burning, unlike fresh garlic.
• Italian seasoning: Adds a lovely herby aroma that pairs perfectly with the parmesan.
• Parmesan cheese: This melts and crisps around the wedges adding an unbeatable savory crunch.
• Fresh parsley (optional): Brightens up the dish with a fresh, slightly peppery kick and a pop of color.
• Ranch or blue cheese dressing (optional): Your go-to dipping sauce that makes these wedges even more irresistible.

Make It Your Way

I love to keep this Garlic Parmesan Potato Wedges Recipe pretty classic, but honestly, it’s such a forgiving dish that you can totally make it your own. Whether you swap the herbs or add a little heat, there’s no wrong way here.

• Variation: Adding smoked paprika gives a subtle smoky twist — one of my favorites for BBQ nights!
• Dietary tweaks: If you want it vegan, just swap parmesan for nutritional yeast or a dairy-free cheese alternative; it still tastes amazing.
• Seasonal changes: Toss in some finely chopped rosemary or thyme in the fall to cozy it up.
• Extra crispy: Try soaking the potato wedges in cold water for 30 minutes before baking to remove excess starch — it makes the edges pop with crunch.

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

Step 1: Prep and slice those potatoes

Start by washing your russet potatoes really well, then slice them into wedges—think eighths for that ideal wedge shape. I like to leave the skin on because it crisps up beautifully and adds great texture. If you want, soak them in cold water for about half an hour to reduce starch and amp the crunch, but it’s totally optional.

Step 2: Coat with oil and seasonings

Pop your wedges in a large bowl, drizzle with olive oil, then toss to coat thoroughly. In a small bowl, whisk together salt, garlic powder, and Italian seasoning. Sprinkle this over the wedges and toss again. Last but not least, sprinkle the shredded parmesan cheese evenly over everything. Trust me, this cheesy layer is what makes the flavor explode.

Step 3: Bake to golden perfection

Lay your wedges in a single layer on a greased baking sheet with the skin side down. This helps develop that crispy underside we all love. Slide them into a preheated 375°F oven and bake for 25 to 35 minutes. Keep an eye on them starting at 25 minutes — they’re done when fork-tender and stunningly golden.

Step 4: Garnish and serve

Once baked, I love sprinkling freshly chopped parsley on top to add fresh color and a little brightness. Serve warm with your favorite dipping sauce like ranch or blue cheese dressing. These wedges disappear fast, so don’t wait too long to dig in!

How to Serve Garlic Parmesan Potato Wedges Recipe

Garnishes

I usually go with fresh parsley because it adds just the right pop of color and freshness to these rich wedges. Sometimes I swap in cilantro if I’m feeling adventurous, which gives a slightly different but equally delicious herbal note. A sprinkle of extra parmesan right out of the oven never hurts either!

Side Dishes

This recipe pairs wonderfully with classic comfort foods like burgers, grilled chicken, or a simple green salad. When I serve these wedges for dinner parties, I love adding a creamy coleslaw or roasted veggies alongside to balance the flavors and textures.

Creative Ways to Present

For special occasions, I like to mound the wedges in a rustic wooden bowl lined with parchment paper, topping them with a handful of microgreens or edible flowers for an elegant touch. Drizzling a little garlic aioli over the wedges right before serving is always a crowd-pleaser too!

Make Ahead and Storage

Storing Leftovers

I store leftover potato wedges in an airtight container in the fridge for up to 3 days. When you do this, you’ll still get great flavor, but they won’t be as crispy right out of the fridge — which brings me to reheating.

Freezing

Freezing potato wedges can be tricky if you want to keep their crispiness. I’ve had the best luck freezing them spread out on a baking sheet first, then transferring to a freezer bag. When ready, just bake from frozen at 400°F until heated through and crispy again.

Reheating

I always reheat leftover wedges in the oven or air fryer to revive the crunch. Pop them on a baking sheet at 375°F for about 10 minutes or toss into an air fryer for 5–7 minutes. Avoid microwaving if you want to keep that crispy texture intact.

FAQs

Final Thoughts

This Garlic Parmesan Potato Wedges Recipe feels like a little slice of heaven every time I make it. Whether it’s a cozy weeknight or a lively gathering, it’s the kind of side that brings everyone to the table smiling. It’s simple, comforting, and packed with flavor, perfect for sharing or devouring solo. Give it a try—you’ll quickly see why it’s become my go-to potato recipe, and I’m sure you’ll love it just as much!

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