Baked Garlic Parmesan Potato Wedges

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Golden on the outside, tender on the inside, these Baked Garlic Parmesan Potato Wedges are a savory, irresistible side dish that tastes like they came straight out of a gourmet kitchen. Each wedge is coated with garlic-infused olive oil, a generous shower of Parmesan cheese, and a medley of herbs, then baked to crispy perfection. Whether you’re hosting a casual get-together or just upgrading your weeknight dinner, these wedges bring warmth and flavor in every bite.

They strike a satisfying balance between crunchy edges and fluffy potato centers. The Parmesan melts slightly into the surface, lending a nutty depth, while the garlic and herbs offer bold aromatics that make them deeply satisfying without being greasy or heavy. These wedges are not just a side—they’re a scene-stealer.

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Why You’ll Love This Baked Garlic Parmesan Potato Wedges Recipe

• Crispy and Cheesy: The crispy edges are coated with melted Parmesan, creating a crave-worthy crust.
• Baked, Not Fried: Healthier without sacrificing flavor or texture.
• Simple Ingredients, Big Flavor: All pantry staples, all maximum taste.
• Perfect for Any Occasion: Great as a snack, appetizer, or side dish.
• Kid- and Crowd-Friendly: Even picky eaters love these golden beauties.

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Preparation Phase & Tools to Use for Baked Garlic Parmesan Potato Wedges

Preparing these wedges is a breeze when you have the right tools and a clear plan. Here’s what you’ll need and why each tool makes a difference:

• Sharp Chef’s Knife – Essential for cutting potatoes into even wedges, which ensures consistent cooking.
• Cutting Board – A stable surface is crucial for safely slicing the potatoes.
• Mixing Bowl – Used to toss the wedges with oil, garlic, herbs, and Parmesan, ensuring every piece is well-coated.
• Baking Sheet – Choose a large, rimmed sheet so the wedges have room to crisp up rather than steam.
• Parchment Paper or Silicone Mat – Prevents sticking and helps with even browning.
• Oven with Reliable Heat – Since we’re baking (not frying), a consistent high temperature is key to that golden crust.

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Preparation Tips

• Choose the Right Potatoes: Russet potatoes are best for this recipe. Their high starch content creates fluffy centers and crispy edges.
• Don’t Skip Soaking (Optional But Effective): Soak cut wedges in cold water for 20–30 minutes, then dry thoroughly. This removes excess starch and promotes crispiness.
• Uniform Size Matters: Cut all wedges into similar thickness so they cook evenly.
• Preheat the Oven Fully: A hot oven is critical for getting that golden-brown exterior.
• Layer Flavor Thoughtfully: Toss the potatoes in garlic and seasoning before baking, but save a bit of Parmesan to sprinkle on fresh after they come out for added punch.

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Ingredients for Baked Garlic Parmesan Potato Wedges

To create this savory and crispy side dish, you’ll need the following ingredients. Each one contributes to the rich flavor and perfect texture of the wedges:

• 4 large russet potatoes – Washed and cut into 8 wedges each. Russets provide the ideal starchiness for a crisp outside and fluffy inside.
• 3 tablespoons olive oil – Helps crisp the edges and carry the garlic and herb flavors.
• 4 garlic cloves, minced – Fresh garlic infuses the wedges with robust, aromatic flavor.
• 1 teaspoon Italian seasoning – A blend of dried herbs adds depth and a hint of earthiness.
• 1/2 teaspoon paprika – Brings subtle warmth and color.
• 1/2 teaspoon salt – Enhances the natural flavor of the potatoes.
• 1/4 teaspoon black pepper – Adds a mild kick to balance the richness.
• 1/3 cup grated Parmesan cheese – Adds a nutty, salty crust that becomes irresistibly golden when baked.
• 2 tablespoons chopped fresh parsley (optional) – Sprinkled at the end for freshness and color.

These ingredients come together to make a dish that’s both easy to prepare and loaded with satisfying flavor.

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Step-by-Step Instructions for Baked Garlic Parmesan Potato Wedges

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a nonstick silicone baking mat to prevent sticking and ensure even browning.

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Step 2: Cut the Potatoes

Wash and scrub 4 large russet potatoes. Slice each potato in half lengthwise, then cut each half into 4 wedges to make a total of 8 wedges per potato. Try to keep them uniform in size.

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Step 3: Season the Wedges

In a large mixing bowl, combine the wedges with:

• 3 tablespoons olive oil
• 4 minced garlic cloves
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Toss thoroughly to coat each wedge evenly.

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Step 4: Add Parmesan

Add 1/3 cup grated Parmesan cheese to the bowl and gently toss again until each wedge is well coated in the cheesy, garlicky mixture.

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Step 5: Arrange for Baking

Place the wedges in a single layer on the prepared baking sheet, skin side down, ensuring no pieces overlap. This helps all sides crisp properly.

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Step 6: Bake

Bake in the preheated oven for 35–40 minutes, flipping halfway through if needed. They should be golden brown and fork-tender, with crispy edges.

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Step 7: Garnish and Serve

Once out of the oven, sprinkle with chopped fresh parsley (optional) and a little extra Parmesan if desired. Serve hot and enjoy!

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Notes

• Soaking Option: If you have extra time, soak the potato wedges in cold water for 20–30 minutes before seasoning. This removes excess starch and helps create a crispier exterior.
• Cheese Matters: Use freshly grated Parmesan instead of the shelf-stable kind. It melts better and gives a richer flavor.
• Herb Variations: You can swap Italian seasoning with a mix of thyme, rosemary, and oregano if desired.
• Spice It Up: Add a pinch of cayenne pepper or red chili flakes for a spicy kick.
• Oil Tip: Use good-quality extra virgin olive oil for better flavor and crispier results.

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Watch Out for These Mistakes While Cooking

• Overcrowding the Pan: If the wedges touch or overlap, they’ll steam instead of roast. Use a second baking sheet if necessary.
• Skipping the Preheat: Putting wedges into a cold oven delays crisping and can lead to soggy potatoes.
• Uneven Cuts: Different wedge sizes will cook at different rates—some may burn while others stay undercooked.
• Not Drying the Potatoes: Wet potatoes won’t crisp well. Always pat them dry thoroughly after rinsing or soaking.
• Overloading on Cheese Pre-Bake: While Parmesan is key, too much before baking can lead to burnt cheese. Save a bit to sprinkle fresh post-bake.

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What to Serve With Baked Garlic Parmesan Potato Wedges?

These wedges are incredibly versatile and can complement a wide range of mains or stand alone as a hearty snack. Their garlicky crunch and cheesy bite pair beautifully with everything from comfort foods to lighter fare.

8 Recommendations

1. Grilled or Roasted Chicken

The herbaceous flavor of the wedges enhances well-seasoned grilled chicken breasts or thighs.

2. Burgers (Beef, Chicken, or Veggie)

Serve as a satisfying and flavorful alternative to fries. They add texture and flavor to any burger plate.

3. Steak or Ribeye

These crispy wedges are ideal for soaking up steak juices. A peppercorn or herb butter steak pairs especially well.

4. Pulled Pork Sandwiches

The sharpness of Parmesan balances the sweetness of BBQ sauce, making this an unexpectedly great match.

5. Fish and Chips–Style Dinner

Use them as a creative, cheesy twist on traditional chips. Great with tartar sauce and battered cod or haddock.

6. Soup Pairing (like Tomato Basil or Creamy Broccoli)

Dip the wedges into a warm, comforting bowl of soup for a cozy and satisfying meal.

7. Omelets or Scrambled Eggs

Turn them into a brunch favorite with eggs, bacon, and a side of fresh fruit or salad.

8. Dipping Sauces

They’re fantastic on their own with garlic aioli, ranch, ketchup, or spicy sriracha mayo.

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Storage Instructions

Baked Garlic Parmesan Potato Wedges are best enjoyed fresh from the oven, but you can store leftovers safely for later use:

• Refrigerator: Let the wedges cool completely, then transfer them to an airtight container. Store in the fridge for up to 3–4 days.
• Freezer (optional): For longer storage, place cooled wedges on a baking sheet in a single layer. Freeze until solid (about 1 hour), then move to a freezer-safe bag or container. Use within 1 month for best texture and flavor.
• Reheating Tips:
  • Oven: Reheat at 375°F (190°C) for 10–15 minutes to restore crispness.
  • Air Fryer: 5–7 minutes at 375°F works wonders for reviving their crunch.
  • Microwave: Not recommended—results in soft, limp wedges.

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Estimated Nutrition

Per serving (based on 6 servings total)

• Calories: ~210 kcal
• Carbohydrates: 27g
• Protein: 5g
• Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 6mg
• Sodium: 310mg
• Fiber: 3g
• Sugar: 1g

Note: Nutrition values may vary slightly depending on the size of the potatoes and specific brands used for cheese and oil.

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Frequently Asked Questions

1. Can I use other types of potatoes?

Yes! While russets are best for crispiness, Yukon Golds or red potatoes will also work. Just keep in mind they may turn out a bit softer and creamier inside.

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2. Is it necessary to soak the potatoes before baking?

It’s optional but recommended. Soaking removes excess starch, which helps the wedges crisp up better in the oven.

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3. Can I make these wedges in an air fryer?

Absolutely. Cook at 400°F (200°C) for 15–20 minutes, shaking halfway through. They come out incredibly crispy!

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4. What kind of Parmesan should I use?

Freshly grated Parmesan from a block is best. Pre-shredded or powdered versions may not melt or brown as nicely.

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5. How do I prevent the wedges from sticking to the pan?

Use parchment paper or a silicone baking mat. Also, ensure your oven is fully preheated before placing the tray inside.

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6. Can I make these ahead of time?

You can prep the wedges and store them (uncooked) in the fridge for up to 24 hours. Bake just before serving for best results.

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7. Are these wedges gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check labels on seasoning blends and cheese if you’re cooking for someone with celiac disease.

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8. Can I double the recipe for a crowd?

Definitely. Just make sure to use two baking sheets and rotate them halfway through to ensure even cooking.

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Conclusion

Baked Garlic Parmesan Potato Wedges are a must-try for anyone craving crispy comfort without the fryer. They’re loaded with flavor, easy to customize, and perfectly suited for weeknight dinners or party platters. With a crispy cheese crust, a garlicky kick, and a fluffy center, they satisfy every time. Once you make them, don’t be surprised if they become a regular favorite at your table.

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