Craving something crispy, golden, and full of flavor? Baked Parmesan garlic potato wedges deliver everything you want in a snack or side. Skip the fryer—these wedges roast in the oven, developing a crunchy exterior while staying fluffy inside. Bringing together nutty Parmesan, aromatic garlic, and a hint of herbs, each bite bursts with savory satisfaction. Whether you’re pairing them with burgers, making a platter for game day, or looking for a better-than-takeout treat, this recipe covers every angle.
What Makes These Potato Wedges Stand Out
Baked, not fried. Oven roasting draws out the potatoes’ natural sweetness and starch, creating tender interiors and crisped edges. The coating of Parmesan and herbs amplifies the flavor and gives the wedges a crust that holds up well. You also control the seasoning—make them mild for a family-friendly snack or turn up the heat.
Key Features:
- Crunchy, golden exterior and fluffy interior
- Deep savory taste with garlic, cheese, and herbs
- Better for you than deep-fried options
- Easy to make and customize
Ingredients You’ll Need
Getting the right balance of texture and flavor starts with the right potatoes and a well-chosen mix of seasonings. Here is the blueprint for success:
- Russet potatoes (4 medium): Their starchy nature delivers crispy edges and a soft center.
- Olive oil (3 tablespoons): Helps the wedges roast and encourages the seasoning to stick.
- Parmesan cheese (3/4 cup, finely grated): Provides a salty, nutty crust that browns in the oven.
- Garlic powder (2 teaspoons): Adds depth without overpowering the potato.
- Smoked paprika (1 teaspoon): Brings subtle smokiness and color.
- Italian seasoning (1 teaspoon): Lends the familiar aroma of dried herbs.
- Salt (1 teaspoon) and black pepper (1/2 teaspoon): Enhances all the flavors.
- Fresh parsley (2 tablespoons, chopped): For a bright, herbaceous finish.
Optional Garlic Parmesan Dip:
- Sour cream or Greek yogurt (1/2 cup)
- Mayonnaise (2 tablespoons)
- Parmesan cheese (2 tablespoons, finely grated)
- Garlic powder (1/2 teaspoon)
- Lemon juice (1 teaspoon)
- Pinch of salt and pepper
How to Make Baked Parmesan Garlic Potato Wedges
1. Preparing the Potatoes
Start with firm, clean russet potatoes. Cut each in half lengthwise, then slice each half into four wedges for a total of eight per potato. Consistency here means uniform cooking—use a sharp chef’s knife and aim for even thickness.
Pro tip: For ultra-crisp wedges, soak the cut potatoes in cold water for thirty minutes. This pulls out excess starch. Drain and pat dry completely with a clean towel.
2. Seasoning the Wedges
In a large bowl, whisk together olive oil, garlic powder, smoked paprika, Italian seasoning, salt, and pepper. Add the potato wedges and toss until they’re all evenly coated. Sprinkle half of the Parmesan cheese over the wedges and toss again. The cheese will crisp as the potatoes cook, forming a crust.
3. Baking
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. Arrange the wedges in a single layer, skin sides down. Avoid crowding—airflow is the secret to a crunchy finish.
Slide the tray onto the center rack and roast for 20 minutes. Flip each wedge with tongs. Sprinkle the remaining Parmesan cheese over the top. Roast another 15 to 20 minutes, until the wedges are golden all over and cooked through.
4. Making the Dip
While the wedges bake, whisk all dip ingredients together in a small bowl. Adjust the salt, pepper, or lemon juice to taste. Chill until you’re ready to serve.
5. Finishing Touches
As soon as you pull the wedges from the oven, sprinkle with chopped parsley. Serve hot with the dip—or with ketchup, spicy mayo, or ranch if you like variety.
Tips for Extra-Crispy Potato Wedges
- Use russet potatoes—they bake up best.
- After soaking, make sure the potatoes are thoroughly dry before tossing with oil.
- Space wedges apart on the tray, cut side down, for more browning.
- For even more crunch, crank the broiler for 1-2 minutes just before serving.
- Go bold: stir extra spices like cayenne, chipotle, or chili flakes into the seasoning mix if you want heat.
Troubleshooting: Common Questions
- Wedges are soft, not crisp: Try increasing bake time, or flip and move them around the tray to spots that brown better.
- Cheese burns: Sprinkle extra cheese only during the last five minutes of baking if your oven runs hot.
- No parchment? Lightly grease with olive oil to prevent sticking.
Variations and Serving Ideas
- Loaded Wedges: When the wedges are hot, add cooked bacon bits, shredded mozzarella, and chopped chives for a loaded version.
- Spicy Southwest: Swap Italian seasoning and smoked paprika for chili powder and cumin. Top with chopped cilantro.
- Herb Explosion: Add fresh rosemary, thyme, or dill with the parsley for complex flavor.
Serve them:
– As a party snack with a trio of dips.
– Alongside grilled steaks, sandwiches, or veggie burgers.
– As the base for a wedge salad topped with chopped greens and a tangy vinaigrette.
Storing and Reheating
If you have leftovers, keep the texture in mind.
– Cool wedges completely before storing.
– Refrigerate up to five days in an airtight container.
– Arrange in a single layer and heat in a 400°F oven or air fryer for best results. This brings back the crispness.
For longer storage, freeze on a tray, then bag once solid. Reheat from frozen in the oven, adding fresh cheese at the end.
Nutrition Snapshot
The baking method significantly reduces excess fat compared to deep frying. A serving (about 6 wedges, without dip) contains roughly:
– Calories: 180
– Protein: 5g
– Fat: 6g
– Carbohydrates: 27g
– Fiber: 2g
– Calcium: provided by the Parmesan
These are estimates—choice of oil, amount of cheese, and dip ingredients will shift the numbers.
Ingredient and Prep Table
| Ingredient | Amount | Substitutes |
|---|---|---|
| Russet potatoes | 4 medium | Yukon Gold |
| Olive oil | 3 tbsp | Avocado oil |
| Parmesan cheese | 3/4 cup | Pecorino |
| Garlic powder | 2 tsp | Fresh minced |
| Smoked paprika | 1 tsp | Regular paprika |
| Italian seasoning | 1 tsp | Oregano, basil |
| Salt | 1 tsp | |
| Black pepper | 1/2 tsp | |
| Fresh parsley | 2 tbsp | Chives, dill |
Baked Parmesan garlic potato wedges pack in flavor with every bite. They harness the power of good potatoes, bold seasonings, and the magic of Parmesan. These wedges are a flexible, crowd-friendly option that work for both weeknight dinners and weekend celebrations. Once you master the simple steps, you can put your own spin on them with dips, toppings, and herbs—the possibilities are as broad as your imagination.
Ready to try them? Your oven is waiting.
Baked Parmesan Garlic Potato Wedges
These baked Parmesan garlic potato wedges are the ultimate side dish. They’re crispy on the outside. They’re soft on the inside. They’re delicious.
Ingredients
- Salt and black pepper to taste
- 4 medium-sized russet potatoes, scrubbed and cut into wedges
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon garlic powder
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons dried Italian seasoning
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 1/4 cup mayonnaise
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly grease it. Cut each potato into 8 wedges. Try to keep them evenly sized for consistent baking.
- In a large mixing bowl, combine olive oil, garlic powder, smoked paprika, Italian seasoning, salt, and pepper. Toss the potato wedges in the mixture until they are evenly coated. Sprinkle the Parmesan cheese over the wedges and toss gently to coat.
- Arrange the seasoned wedges in a single layer on the prepared baking sheet. Make sure the wedges are not overcrowded to ensure crispiness. Bake for 35–40 minutes, flipping the wedges halfway through, until golden brown and crispy.
- In a small bowl, mix sour cream or Greek yogurt, mayonnaise, garlic powder, Parmesan cheese, lemon juice, salt, and pepper. Stir well and refrigerate until ready to serve.
- Remove the potato wedges from the oven and sprinkle with fresh parsley, if desired. Serve hot with the garlic Parmesan dip or your favorite sauce.