With minimal prep time – mostly just cutting the potatoes and tossing them with flavour – your oven does all the heavy lifting, transforming humble potatoes into an irresistible treat. The combination of crispy edges, tender centers, and the addictive garlic-parmesan crust makes these wedges a guaranteed crowd-pleaser, perfect for weeknight dinners, game days, or casual get-togethers. They offer all the satisfaction of fried potatoes but baked to perfection for a slightly lighter, yet incredibly flavourful, experience. Try it tonight—you won’t believe how simple it is to create such mouthwatering Baked Garlic Parmesan Potato Wedges!
Ingredients
Here’s what you’ll need to create these delicious wedges:
- Potatoes: 4 large Russet or Yukon Gold potatoes (about 2-2.5 lbs). Russets yield a crispier exterior and fluffier interior, while Yukon Golds offer a slightly creamier texture. For more details on potato types ideal for baking, the Idaho Potato Commission – Potato Variety Guide is a great resource.
- Olive Oil: 1/4 cup extra virgin olive oil. You can also use avocado oil or another high-heat oil.
- Garlic: 4-6 cloves, minced (or 1.5 tsp garlic powder). Fresh garlic provides the best, most robust flavour for these Baked Garlic Parmesan Potato Wedges.
- Parmesan Cheese: 1/2 cup freshly grated Parmesan cheese. User Tip: Using freshly grated Parmesan melts better and offers superior flavour compared to pre-shredded varieties which often contain anti-caking agents. For nutritional insights on Parmesan, you can explore the USDA FoodData Central – Parmesan Cheese database.
- Dried Herbs: 1 tsp dried Italian seasoning OR a mix of 1/2 tsp dried oregano and 1/2 tsp dried basil. You can also use fresh herbs like chopped parsley or rosemary, adding them towards the end of baking or as a garnish.
- Salt: 1 tsp kosher salt, or to taste. Universal Tip: Always taste and adjust seasoning as needed before serving. Potatoes absorb salt, so don’t be shy!
- Black Pepper: 1/2 tsp freshly ground black pepper, or to taste.
- (Optional) Fresh Parsley: 2 tbsp chopped, for garnish. Adds a pop of colour and freshness.
- (Optional) Red Pepper Flakes: 1/4 tsp for a touch of heat.
Universal Tip: Ensure your potatoes are thoroughly dried after washing. Excess moisture prevents the oil from adhering properly and hinders crisping, leading to steamed rather than roasted wedges.
Step-by-Step Instructions
Follow these simple steps to create your own batch of golden, garlicky goodness:
- Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet (or two if necessary to avoid overcrowding) with parchment paper or lightly grease it. Why: A hot oven starts the crisping process immediately, and parchment paper ensures easy cleanup and prevents sticking, crucial for maintaining that beautiful golden crust on your Baked Garlic Parmesan Potato Wedges.
- Wash & Cut Potatoes: Scrub the potatoes thoroughly under cold running water. Pat them completely dry with paper towels – this is key for crispiness! Cut each potato in half lengthwise. Then, cut each half into 3-4 even wedges, depending on the size of the potato. Aim for wedges about 1/2 to 3/4 inch thick at the widest part. Why: Uniformly sized wedges cook evenly, ensuring none are burnt while others are still undercooked.
- Optional Soak (for Extra Crispiness): Place the cut wedges in a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or up to 2 hours. Drain thoroughly and pat the wedges exceptionally dry with paper towels or a clean kitchen towel. Why: Soaking removes excess surface starch, which helps the potatoes achieve a crispier exterior when baked. Drying is absolutely critical after soaking; any remaining water will steam the potatoes instead of allowing them to roast.
- Toss with Oil & Seasonings: In a large bowl (you can reuse the soaking bowl once dried), combine the potato wedges, olive oil, minced garlic (if using fresh), dried herbs, salt, and black pepper (and red pepper flakes, if using). Toss everything together gently but thoroughly, ensuring every wedge is evenly coated. Why: Even coating ensures consistent flavour and browning across all the Baked Garlic Parmesan Potato Wedges. Use your hands for the best distribution.
- Arrange on Baking Sheet: Spread the seasoned potato wedges in a single layer on the prepared baking sheet(s). Make sure they are not touching or overcrowded. Use two sheets if necessary. Why: Giving the wedges space allows hot air to circulate around each one, promoting even cooking and maximum crispiness. Overcrowding traps steam, resulting in softer, less crispy wedges.
- First Bake: Place the baking sheet(s) in the preheated oven. Bake for 20-25 minutes. Why: This initial baking period cooks the potatoes through, making the insides tender.
- Flip & Add Parmesan: Remove the baking sheet(s) from the oven. Carefully flip each wedge using tongs or a spatula. Sprinkle the grated Parmesan cheese evenly over the wedges. If you opted for garlic powder instead of fresh minced garlic, sprinkle it on now along with the Parmesan. Why: Flipping ensures both sides get beautifully browned and crispy. Adding the Parmesan (and garlic powder) later prevents it from burning during the longer initial bake, allowing it to melt and form a delicious crust in the final stage.
- Second Bake: Return the baking sheet(s) to the oven and bake for another 15-20 minutes, or until the wedges are golden brown, crispy on the outside, and easily pierced with a fork. The Parmesan should be melted and lightly golden. Why: This final baking phase focuses on developing that irresistible crispy texture and melting the cheese to perfection. Keep an eye on them to prevent the Parmesan from getting too dark.
- Rest & Garnish: Once perfectly baked, remove the Baked Garlic Parmesan Potato Wedges from the oven. Let them rest on the baking sheet for a few minutes. Why: Resting briefly allows the wedges to firm up slightly, making them less likely to break when transferred. Garnish generously with fresh chopped parsley, if desired, before serving.
Serving Ideas
Serving your freshly baked Baked Garlic Parmesan Potato Wedges is all about complementing their robust flavour and satisfying texture. These wedges are incredibly versatile, transitioning seamlessly from a simple side dish to a star appetizer. For a classic pairing, serve them alongside juicy grilled burgers or a perfectly cooked steak – the crispy, garlicky potatoes are a natural match for savory meats. They also shine next to grilled chicken or fish, offering a hearty counterpoint. Consider presenting them family-style on a large platter, perhaps scattered with extra Parmesan and fresh parsley for visual appeal.
For dipping, the possibilities are endless! While classic ketchup is always a hit, elevate the experience with a creamy garlic aioli, a tangy ranch dip, spicy sriracha mayo, or even a side of warm marinara sauce. For a fun party appetizer, arrange the Baked Garlic Parmesan Potato Wedges on a board surrounded by various dipping sauces. Plating tip: Try stacking a few wedges Lincoln Log style next to the main course for a playful yet neat presentation. They’re also fantastic as a base for “loaded wedges” – top with bacon bits, sour cream, and chives for an indulgent treat. Remember, these Baked Garlic Parmesan Potato Wedges are best served hot and fresh from the oven to enjoy their optimal crispiness!
FAQs
What are the best potatoes for making Baked Garlic Parmesan Potato Wedges?
Russet potatoes are generally considered the top choice for baking wedges. Their high starch content and low moisture lead to a wonderfully fluffy interior and a distinctly crispy exterior. Yukon Gold potatoes are another excellent option; they have a medium starch content and a naturally buttery flavour, resulting in a slightly creamier wedge that still crisps up nicely. Avoid waxy potatoes like Red Bliss or Fingerlings, as they tend to hold their shape and have a denser texture, not achieving that desired fluffiness inside. Ultimately, both Russets and Yukon Golds will yield delicious Baked Garlic Parmesan Potato Wedges.
How can I ensure my potato wedges get really crispy?
Several factors contribute to maximum crispiness! First, ensure your potato wedges are cut uniformly. Second, the optional soaking step helps remove surface starch. Third, and perhaps most crucial, thoroughly dry the potatoes after washing (and especially after soaking). Any moisture will create steam, inhibiting crisping. Fourth, use enough oil to coat the wedges evenly. Fifth, preheat your oven properly and use a relatively high temperature (400°F/200°C works well). Finally, don’t overcrowd the baking sheet! Give the wedges space for air to circulate; use two sheets if needed. Flipping them halfway through also promotes even crisping.
Can I prepare Baked Garlic Parmesan Potato Wedges ahead of time?
While they are undeniably best served fresh and hot from the oven for peak crispiness, you can do some prep ahead. You can wash, cut, and soak the potatoes a few hours in advance – just keep the cut wedges submerged in cold water in the refrigerator until ready to bake. Drain and dry them extremely well before proceeding. You can also bake them completely, let them cool, and store them in an airtight container in the refrigerator for up to 2 days. To reheat, spread them on a baking sheet and bake at 400°F (200°C) for 10-15 minutes, or until heated through and re-crisped. An air fryer also works well for reheating.
Is it okay to use garlic powder instead of fresh minced garlic?
Yes, you absolutely can use garlic powder. Substitute about 1.5 teaspoons of garlic powder for the 4-6 fresh cloves. The main difference is the flavour intensity – fresh garlic provides a sharper, more pungent garlic hit. If using garlic powder, it’s best to add it along with the Parmesan cheese during the second half of baking. Adding it initially with the oil and herbs increases the risk of it burning and becoming bitter over the longer cooking time. Fresh garlic, being larger pieces and coated in oil, tolerates the heat slightly better, but adding the cheese/garlic later is generally safer for flavour.
Why did my Parmesan cheese burn on the wedges?
Parmesan cheese has a lower moisture content and can burn relatively quickly at high oven temperatures. The most common reason for burnt Parmesan on Baked Garlic Parmesan Potato Wedges is adding it too early in the baking process. That’s why the recipe recommends baking the wedges for the initial 20-25 minutes without the cheese, then adding it only for the final 15-20 minutes.
This allows the potatoes to cook through and start crisping before the cheese is introduced, giving it just enough time to melt, brown lightly, and form a delicious crust without scorching. Ensure your oven temperature is accurate as well; if your oven runs hot, you might need to lower the temperature slightly or add the cheese even later.
Can I make these Baked Garlic Parmesan Potato Wedges in an air fryer?
Yes, an air fryer is fantastic for making crispy potato wedges! Prepare the wedges as directed (cutting, optional soaking, drying, tossing with oil and seasonings except the Parmesan). Preheat your air fryer to 380°F (190°C). Place the wedges in the air fryer basket in a single layer (work in batches if necessary to avoid overcrowding). Air fry for 10-12 minutes, then shake the basket or flip the wedges. Continue air frying for another 8-10 minutes. Sprinkle with Parmesan cheese and air fry for a final 2-3 minutes, just until the cheese is melted and the wedges are golden and crisp. Cooking times may vary depending on your air fryer model and wedge thickness.
Conclusion
These Baked Garlic Parmesan Potato Wedges are more than just a side dish; they’re a simple way to bring restaurant-quality flavour and texture to your home kitchen with minimal effort. You’ve seen how easy it is to transform basic potatoes into something truly special – crispy, golden perfection on the outside, fluffy and tender inside, all enveloped in that irresistible garlic and Parmesan coating. They are consistently a hit, whether served alongside a weeknight meal or as a crowd-pleasing appetizer. The beauty lies in their simplicity and adaptability.
Ready to take them up a notch? Here are a couple of variations and tips:
- Pro Tip: For an extra layer of flavour, toss the wedges with a tablespoon of nutritional yeast along with the Parmesan for an even cheesier, umami depth.
- Pro Tip: Ensure your oven is fully preheated before putting the wedges in. That initial blast of heat is crucial for starting the crisping process right away.
Don’t hesitate to experiment! Try adding a pinch of cayenne pepper or smoked paprika for a different flavour profile, or swap the Italian seasoning for fresh rosemary or thyme for an earthy aroma. For a loaded version, top the finished Baked Garlic Parmesan Potato Wedges with crumbled bacon, cheddar cheese, sour cream, and chives. If you enjoy hearty, cheesy comforts like this, you might also get inspired by recipes like our Chicken Alfredo Stuffed Garlic Bread Subs. And for another easy, flavour-packed meal, check out these Garlic Butter Chicken Bites & Parmesan Pasta. Enjoy making – and devouring – your perfect batch!
PrintBaked Garlic Parmesan Potato Wedges
Golden and crispy on the outside, soft and fluffy on the inside — these garlic parmesan potato wedges are a perfect side or snack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large russet potatoes, cut into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated parmesan cheese
- Chopped parsley for garnish (optional)
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a large bowl, combine olive oil, minced garlic, Italian seasoning, salt, and pepper.
- Add potato wedges and toss to coat evenly.
- Arrange wedges in a single layer on the baking sheet, skin-side down.
- Sprinkle parmesan cheese generously over the top.
- Bake for 35–40 minutes, or until golden and crispy, flipping halfway through if desired.
- Garnish with parsley and serve immediately.
Notes
Soaking the potato wedges in cold water for 30 minutes before baking helps make them crispier.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: potato wedges, garlic, parmesan, baked, crispy potatoes