Crispy Baked Garlic Parmesan Potato Wedges

There’s something deeply comforting about pulling a tray of crispy baked garlic parmesan potato wedges from the oven, their golden edges crackling with warmth, the kitchen filled with the earthy scent of garlic and cheese. This isn’t just a side dish; it’s the kind of food that brings people together — whether it’s a casual family dinner, a weekend movie night, or a summer barbecue.

Potatoes have long been a beloved staple in cultures around the world, but transforming humble spuds into crispy, cheesy perfection is a little culinary magic that feels both rustic and indulgent. I remember my grandmother making a version of these potato wedges when I was young. She never measured; she just knew — a pinch of garlic here, a handful of cheese there. And somehow, they always turned out perfectly crispy on the outside, fluffy on the inside, and bursting with flavor.

These garlic parmesan potato wedges have become one of my go-to recipes because they combine the nostalgia of old family traditions with the ease of modern baking. They’re perfect any time of year, but they especially shine in cooler months when the craving for something cozy and satisfying kicks in.

Why You’ll Love This Recipe

These crispy baked garlic parmesan potato wedges are:

• Wonderfully crunchy on the outside, soft and fluffy inside.
• Packed with garlic and parmesan flavor that’s savory and irresistible.
• Easy to make with simple pantry ingredients.
• A healthier, oven-baked alternative to deep-fried potatoes.
• Perfect as a snack, appetizer, or side dish for almost any meal.

Ingredients You’ll Need

• 4 large russet potatoes, cut into wedges
• 4 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ cup grated parmesan cheese
• 2 tablespoons fresh parsley, chopped (for garnish)

How to Make Crispy Baked Garlic Parmesan Potato Wedge

Let’s walk through making these crispy baked garlic parmesan potato wedges — I’ll guide you like we’re cooking together in the kitchen.

Step-by-Step Instructions

1. Prep the potatoes:
   Start by scrubbing the russet potatoes clean. You can peel them if you like, but I love leaving the skins on for extra texture and nutrients. Cut each potato lengthwise into wedges — I usually get about eight per potato.
2. Season and coat:
   In a large mixing bowl, toss the wedges with olive oil, salt, pepper, garlic powder, paprika, and onion powder. Make sure every wedge is coated evenly. The oil helps them crisp up in the oven, while the spices give them a deep, rich flavor.
3. Arrange on a baking sheet:
   Line a large baking sheet with parchment paper or lightly grease it. Arrange the wedges in a single layer, skin side down. Don’t crowd the pan — this helps them bake evenly and crisp up nicely.

1. Bake to perfection:
   Bake at 400°F (200°C) for about 35–40 minutes. Halfway through, flip the wedges over so both sides get golden and crispy. Keep an eye on them near the end; they should be beautifully browned and tender inside.
2. Add the parmesan magic:
   Once baked, sprinkle the hot wedges with grated parmesan cheese and fresh parsley. The cheese melts slightly over the hot potatoes, adding that final layer of deliciousness.
3. Serve and enjoy:
   Serve immediately while they’re still warm and crisp. I love dipping them in garlic aioli or sour cream, but they’re fantastic even on their own.

Helpful Tips

• For extra crispiness, soak the cut potato wedges in cold water for 30 minutes before baking, then pat dry thoroughly.
• Make sure to flip the wedges halfway through baking so both sides brown evenly.
• Freshly grated parmesan melts and flavors better than pre-grated, but both work fine.
• Leftovers can be reheated in the oven or air fryer to bring back the crispiness.

Details

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Side Dish, Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Notes

Feel free to adjust the spices to your liking — adding a dash of chili powder or cayenne gives these wedges a spicy kick, while a sprinkle of Italian seasoning brings in more herbal notes.

Nutritional Information (per serving)

• Calories: 280
• Carbohydrates: 35g
• Protein: 7g
• Fat: 14g
• Fiber: 4g
• Sodium: 460mg
• Sugar: 1g

Frequently Asked Questions

Can I use other types of potatoes?
Yes! Yukon gold or red potatoes also work well, though russets give the crispiest results.

Can I make these ahead of time?
They’re best fresh, but you can bake them in advance and reheat them in a hot oven to crisp back up.

What can I serve these with?
They’re delicious alongside burgers, grilled chicken, or even as a snack with your favorite dipping sauce.

Storage Instructions

Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for about 10 minutes to restore crispiness.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Cheesy Garlic Breadsticks
• Parmesan Roasted Cauliflower
• Crispy Baked Zucchini Fries

Conclusion

Crispy baked garlic parmesan potato wedges are the kind of recipe that brings people together — they’re simple, cozy, and irresistibly delicious. Whether you’re making them for a party, a family dinner, or just to satisfy a craving, they’re sure to become a favorite in your kitchen. So roll up your sleeves, grab those potatoes, and let’s bake up something unforgettable!

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