Parmesan Garlic Potato Wedges

Save this recipe on:

Golden, crispy, and loaded with flavor, Parmesan Garlic Potato Wedges are the kind of snack or side dish that people can’t stop reaching for. Each wedge is perfectly seasoned with a mix of garlic, herbs, and grated Parmesan, then baked to a beautiful crunch with fluffy potato centers. The contrast between the crispy crust and soft interior is pure comfort—and with that irresistible Parmesan crust, they’re gone almost as soon as they hit the table.

These wedges are versatile enough to pair with nearly any main course or stand proudly on their own with a side of dip. Whether you’re making them for game night, a quick weeknight dinner, or simply satisfying a craving for something savory, they check every box: easy, affordable, and crowd-pleasing.

---

Why You’ll Love This Parmesan Garlic Potato Wedges Recipe

• Crispy Outside, Fluffy Inside: Baking at high heat creates the perfect texture.
• Packed with Flavor: Garlic, herbs, and Parmesan make these incredibly savory.
• No Frying Needed: Get that golden crunch without the mess or extra oil.
• Simple Ingredients: Everything you need is likely already in your kitchen.
• Perfect for Any Meal: Great as a side dish, snack, or even appetizer.
• Customizable: Add chili flakes, swap Parmesan for Pecorino, or make them spicy.

---

Preparation Phase & Tools to Use (Essential Tools and Equipment + Their Importance)

Making Parmesan Garlic Potato Wedges is straightforward, but having the right tools can make all the difference in achieving that crispy perfection.

Tools You’ll Need:

• Sharp Chef’s Knife: Essential for slicing the potatoes into even wedges. Uniform pieces ensure even cooking.
• Cutting Board: A stable surface for safely cutting the potatoes.
• Large Mixing Bowl: You’ll use this to toss the wedges in oil, garlic, herbs, and Parmesan. It allows for even coating.
• Baking Sheet: A flat surface for arranging the wedges in a single layer. This ensures proper heat circulation and crisping.
• Parchment Paper or Silicone Baking Mat: Prevents sticking and promotes an even golden crust.
• Oven or Air Fryer: The oven is the classic method, but an air fryer works brilliantly if you’re short on time and want extra crispiness.
• Tongs or Spatula: For flipping the wedges halfway through baking to get both sides nicely browned.

---

Preparation Tips

• Choose the Right Potato: Russet potatoes are the best option because of their starchy content and ability to crisp up beautifully.
• Soak in Cold Water: After cutting, soak wedges in cold water for at least 30 minutes to remove excess starch. This helps achieve a crispier texture.
• Dry Thoroughly: Before seasoning, make sure the potatoes are completely dry. Any moisture will prevent them from crisping up.
• Use Fresh Garlic: It brings a more intense, aromatic flavor than garlic powder, especially when combined with the melted Parmesan.
• Don’t Overcrowd the Pan: Lay the wedges out in a single layer with space between each piece. This allows the heat to circulate and crisp all sides.
• Flip Once Midway: To get that golden brown on both sides, flip each wedge once halfway through baking.
• Grate Your Own Parmesan: Pre-grated cheese often has anti-caking agents, which don’t melt or brown as nicely as freshly grated.

---

Ingredients for This Parmesan Garlic Potato Wedges Recipe

To make these golden, crispy Parmesan Garlic Potato Wedges, you’ll need just a handful of everyday ingredients—each one bringing its own flavor and texture to the dish:

• 4 medium Russet potatoes – scrubbed clean and cut into thick wedges
• 3 tablespoons olive oil – helps crisp up the potatoes and binds the seasoning
• 4 garlic cloves, minced – fresh and pungent for that signature garlic kick
• ½ teaspoon garlic powder – for layered garlic flavor that sticks through baking
• 1 teaspoon Italian seasoning – a blend of herbs like oregano, basil, and thyme
• ½ teaspoon paprika – adds a subtle smoky depth and color
• Salt and freshly ground black pepper, to taste – enhances and balances the flavor
• ⅔ cup freshly grated Parmesan cheese – for a crispy, savory coating
• 2 tablespoons chopped fresh parsley (optional) – for garnish and a pop of color

Optional Dips: Marinara, ranch, sour cream, or garlic aioli – any of these can elevate your wedges to the next level.

---

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

Step 1: Prep the Potatoes

Wash and scrub the russet potatoes thoroughly to remove dirt. Cut each potato in half lengthwise, then slice each half into 3–4 wedges depending on the size. You want them thick enough to stay fluffy inside but not too thick to prevent crisping.

---

Step 2: Soak and Dry

Place the wedges in a large bowl of cold water and soak for 30 minutes. This step helps remove excess starch and results in crispier potatoes. After soaking, drain and pat the wedges dry with a clean kitchen towel or paper towels—moisture is the enemy of crisp!

---

Step 3: Season and Toss

In a large mixing bowl, combine the olive oil, minced garlic, garlic powder, Italian seasoning, paprika, salt, and pepper. Add the potato wedges and toss them well to coat every side. Then, sprinkle in half of the grated Parmesan and toss again. Save the rest for topping.

---

Step 4: Arrange and Bake

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Arrange the wedges in a single layer, cut side down. Leave space between each piece so they roast instead of steam.

Bake for 20 minutes, flip the wedges, then bake for another 15–20 minutes until golden brown and crisp on the edges.

---

Step 5: Add More Parmesan & Serve

Right after removing them from the oven, sprinkle the remaining Parmesan cheese over the hot wedges so it melts slightly into the crispy surface. Garnish with fresh parsley if desired, and serve hot with your favorite dipping sauce.

---

Notes

• Choose Russets for Crispiness: Their starchy texture gives the best results—crispy on the outside, soft and fluffy inside.
• Fresh Parmesan is Key: Pre-grated cheese doesn’t melt or crisp as well. Always opt for freshly grated if possible.
• Oven Placement Matters: Bake on the middle rack to allow for even cooking and browning.
• Double the Batch for Guests: These go fast! If you’re cooking for a crowd, double the ingredients and use two baking sheets.
• Customize the Flavor: Add chili flakes for heat, rosemary for a woodsy touch, or even lemon zest for a pop of brightness.
• Air Fryer Option: Reduce cooking time by about 10 minutes if using an air fryer. Shake the basket halfway through.

---

Watch Out for These Mistakes While Cooking

• Skipping the Soak: Not soaking the potatoes will make it harder to get that irresistible crispiness.
• Leaving the Skin Wet: Moisture on the surface leads to soggy wedges. Always dry them thoroughly after soaking.
• Crowding the Pan: If the wedges are too close, they’ll steam rather than roast. Use two pans if needed.
• Using Cold Oven: Always preheat your oven! Starting with a cold oven will throw off timing and texture.
• Not Flipping Halfway: This ensures even browning on all sides. Set a timer if needed.
• Overusing Garlic: Fresh garlic burns easily. Be careful not to overload or place it directly on the baking surface.
• Using Low-Quality Cheese: Parmesan should be real Parmigiano-Reggiano if you want that nutty, crispy top layer.
• Forgetting the Final Cheese Sprinkle: Adding Parmesan right after baking makes the flavor pop and the texture sing.

---

What to Serve With Parmesan Garlic Potato Wedges

These crispy, golden wedges are more than just a side—they’re a full-on flavor experience. Whether you’re serving them with a main dish or turning them into a snack platter, their bold garlic-Parmesan punch pairs well with all kinds of meals.

8 Recommendations:

1. Grilled or Roasted Chicken
   Juicy, herbed chicken complements the crispy, cheesy potato wedges perfectly.
2. Steak or Burgers
   Swap out traditional fries with these wedges for a more flavorful twist on steak night or burger dinner.
3. Crispy Fried Fish or Fish Tacos
   A side of Parmesan wedges brings crunch and flavor to balance tender fish or zesty tacos.
4. Loaded Wedge Nachos
   Top with sour cream, jalapeños, diced tomatoes, and green onions for a fun appetizer twist.
5. Buffalo Wings or BBQ Ribs
   These spicy and saucy mains love the cool, salty contrast of cheesy garlic potatoes.
6. Soup or Chili
   Serve on the side of creamy tomato soup or hearty chili for a comforting, complete meal.
7. Garden Salad or Caesar Salad
   For a lighter pairing, serve with a crisp salad—especially one with bold dressings like Caesar or balsamic.
8. Dipping Bar
   Create a dipping station with ranch, marinara, garlic aioli, and honey mustard to turn these wedges into the ultimate party snack.

---

Storage Instructions

Leftover Parmesan Garlic Potato Wedges? No problem—they store and reheat well if you follow a few simple tips:

• Refrigerate: Store in an airtight container in the fridge for up to 3–4 days.
• Freeze: Place completely cooled wedges on a baking sheet and freeze individually before transferring them to a zip-top freezer bag. They’ll keep for up to 2 months.
• Reheat in Oven or Air Fryer: Avoid the microwave to maintain crispness. Reheat at 400°F (200°C) in the oven or air fryer for 10–12 minutes until hot and crispy again.
• Avoid Adding Extra Cheese Before Storage: Parmesan can lose its texture when reheated—add fresh cheese after reheating if needed.

---

Estimated Nutrition (Per Serving – Based on 6 Servings)

• Calories: ~230 kcal
• Protein: 6g
• Fat: 11g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Sugar: 1g
• Sodium: 280mg
• Cholesterol: 7mg
• Serving Size: Approx. 5–6 wedges

Note: Nutrition values can vary depending on potato size, type of oil used, and whether extra cheese or dips are added.

---

Frequently Asked Questions

1. Can I use sweet potatoes instead of russet?

Yes! Sweet potatoes work well but won’t crisp up quite the same. They’ll be slightly softer but still delicious with the garlic-Parmesan coating.

---

2. Do I have to soak the potatoes before baking?

While not absolutely mandatory, soaking removes excess starch and helps create a crispier exterior. It’s highly recommended.

---

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

Absolutely. Cook them at 400°F (200°C) for 15–18 minutes, shaking the basket halfway through. They come out super crispy!

---

4. What kind of Parmesan cheese should I use?

Use freshly grated Parmigiano-Reggiano for the best flavor and texture. Pre-shredded varieties may not melt or brown as nicely.

---

5. Can I make these ahead of time?

You can prep the wedges and store them in water in the fridge up to 24 hours in advance. Just dry and season right before baking.

---

6. How do I keep them crispy after baking?

Let them rest on a wire rack after baking instead of a plate. This prevents steam from softening the bottoms.

---

7. What dips go best with these wedges?

Garlic aioli, ranch, spicy ketchup, or marinara are all great options. You can even try blue cheese dip for a bold twist.

---

8. Are these gluten-free?

Yes! As long as your Parmesan and seasonings are gluten-free (most are), the entire dish is naturally gluten-free.

---

Conclusion

Parmesan Garlic Potato Wedges are the kind of dish that earns a spot in your regular rotation. They’re easy to make, incredibly flavorful, and endlessly versatile. Whether you’re hosting friends, planning a weeknight dinner, or just need a satisfying snack, these wedges deliver crunch, comfort, and that irresistible garlic-Parmesan combo every time.

Don’t be surprised if they disappear the moment they hit the table—maybe make a double batch just in case.

---

Print

Save this recipe on: