Garlic Parmesan Potato Wedges Recipe

If you’re anything like me, you know there’s something irresistibly comforting about crispy, golden potato wedges with a punch of flavor. That’s why I’m excited to share this Garlic Parmesan Potato Wedges Recipe—it’s my go-to for weeknight sides, game day snacks, or whenever you just want to treat yourself to something tasty. The best part? These wedges come out perfectly crispy on the outside, tender on the inside, and packed with savory garlic and parmesan goodness. Trust me, once you try this recipe, it’ll be a kitchen staple you’ll reach for over and over.

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Ingredients & Why They Work

Getting the ingredients right is key for the best Garlic Parmesan Potato Wedges recipe. I always reach for russet potatoes because they have that perfect starchy texture that crisps up just right while staying tender inside. Plus, the combination of olive oil, garlic powder, and parmesan cheese gives the wedges their signature flavor and color.

• Russet Potatoes: Their high starch content helps achieve that golden, crispy exterior with a fluffy inside.
• Olive Oil: It helps the seasonings stick and promotes even browning without making the wedges greasy.
• Salt: Enhances all the flavors and seasons the potatoes throughout.
• Garlic Powder: Boosts that classic garlic flavor without the hassle of fresh garlic burning in the oven.
• Italian Seasoning: Adds herbs like oregano and basil for extra depth and an aromatic touch.
• Shredded Parmesan Cheese: Creates a crispy, flavorful coating and adds umami that amps up every bite.
• Fresh Parsley (optional): A fresh pop of color and brightness that balances the richness.
• Ranch or Blue Cheese Dressing (optional): Perfect for dipping and adds a creamy, tangy element that I just can’t resist.

Make It Your Way

One of my favorite things about this Garlic Parmesan Potato Wedges recipe is how easy it is to tweak. Whether you like to crank up the heat or keep it mild, or want to sneak in extra herbs, it’s all about making it your own. I often add a pinch of smoked paprika for a subtle smoky twist, but you can customize to fit your cravings or what’s in your pantry.

• Variation: I’ve sometimes swapped Italian seasoning for fresh rosemary and thyme when I’m feeling fancy—it adds a lovely piney aroma that pairs beautifully with the garlic.
• Dietary Modifications: These wedges are naturally gluten-free and vegan if you skip the parmesan or use a plant-based alternative, making them easy to adapt.
• Seasonal Changes: In winter, I like adding a sprinkle of cayenne pepper for warmth, while in summer, fresh basil works wonders.

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

Step 1: Preheat and Prep

I always start by preheating my oven to 375°F (190°C). While it’s warming up, I lightly grease a large baking sheet so the wedges don’t stick. This step is key because a well-prepped sheet means perfectly crispy edges without any mess. Sometimes I use parchment paper if I want even easier cleanup.

Step 2: Cut Your Potatoes Into Wedges

Next, I wash and scrub my russet potatoes well, then slice each one into 8 wedges. The size matters here—too thick and they won’t cook through evenly, too thin and they might burn before tender inside. Aim for wedges about 1/2 inch thick for the best balance.

Step 3: Season and Toss

Place all your wedges in a big bowl, drizzle with olive oil, and toss so every piece is coated. Then I mix the salt, garlic powder, and Italian seasoning in a small bowl, sprinkle it over the potatoes, and toss again. The final touch is sprinkling the shredded parmesan cheese evenly, which melts and crisps up beautifully during baking. Make sure to toss gently so the cheese sticks without clumping.

Step 4: Arrange and Bake

I arrange the wedges on my baking sheet in a single layer, putting the skin side down. It’s a little trick I learned that helps them crisp right up. Then pop them into the oven for about 25 to 35 minutes. Keep an eye on them around the 25-minute mark—you want golden edges and tender insides. If they’re browning too fast, a quick cover with foil can help.

Step 5: Garnish and Serve

When they’re done, I sprinkle freshly chopped parsley over the wedges for a fresh bite and color. Serve them hot with your favorite dips—I swear by ranch dressing, but blue cheese is a fantastic choice too. You’ll love this cozy, crisp, cheesy treat!

How to Serve Garlic Parmesan Potato Wedges Recipe

Garnishes

I love topping my garlic parmesan potato wedges with fresh parsley because it adds a burst of color and a little brightness to every bite. Sometimes if I have it on hand, a sprinkle of finely grated extra parmesan cheese right before serving takes it over the top. For an herby twist, a handful of chopped chives or cilantro works wonders too.

Side Dishes

This recipe pairs beautifully with a juicy grilled chicken breast, a fresh green salad, or even a tangy coleslaw. When I’m making this for a party, I often serve the wedges alongside buffalo wings and a few creamy dips—everyone loves the combo. If you want a vegetarian meal, roasted veggies or a hearty bean salad are delightful partners.

Creative Ways to Present

For a fun twist during gatherings, I like serving these wedges in small paper cones or rustic baskets lined with parchment paper—makes them feel like a street food treat. You can also serve them on a board with several dipping sauces like garlic aioli, spicy ketchup, and creamy ranch to keep things interesting and interactive.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you might!), I recommend letting the wedges cool completely before placing them in an airtight container. I keep mine in the fridge for up to 3 days. When stored properly, they stay tasty and make a great next-day snack or side.

Freezing

Freezing garlic parmesan potato wedges works okay but isn’t my favorite because the texture can get a little soft upon thawing. If you want to freeze them, flash freeze the baked wedges on a baking sheet first, then transfer to a freezer-safe bag. Reheat straight from frozen for best results.

Reheating

To bring leftover wedges back to life, I pop them in a preheated oven at 375°F for about 10 minutes. This helps crisp up the edges again. Avoid microwaving if you can—it tends to make them soggy, and nobody wants soggy potato wedges!

FAQs

Final Thoughts

This Garlic Parmesan Potato Wedges recipe holds a special spot in my kitchen because it hits all the right notes: simple, flavorful, and totally crowd-pleasing. Whether you’re whipping them up for a casual dinner or impressing friends with a tasty appetizer, these wedges never disappoint. I hope you enjoy making and eating them as much as I do — they really are comfort food at its finest! Grab some potatoes, follow these easy steps, and get ready for some hearty, garlicky goodness.

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