There is something so satisfying about biting into a baked potato wedge that is crispy on the outside and pillowy soft inside, especially when it is kissed with roasted garlic and nutty Parmesan cheese.
This recipe is perfect for weeknight dinners, casual get-togethers, or game day, because it delivers crowd-pleasing flavor without deep frying.
SaveI remember the first time I served these at a family gathering, and everyone reaching for seconds, and it has been a staple on our table ever since.
Baked Garlic Parmesan Potato Wedges Recipe
Ingredients
Wedges
For serving
Instructions
- Preheat oven and prep baking sheet
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Prep the potatoes
Scrub the potatoes under cold water and pat them completely dry with a clean kitchen towel. Cut each potato lengthwise into quarters, then cut each quarter into two wedges for a total of 8 wedges per potato.
- Season the wedges
In a large mixing bowl, toss the potato wedges with olive oil and melted butter until evenly coated. Sprinkle garlic powder, onion powder, smoked paprika, oregano, salt, and pepper over the wedges and toss again to distribute the seasonings.
- Add cheese and parsley
Sprinkle the grated Parmesan cheese over the wedges and toss gently so the cheese clings to the potato surfaces. If using, stir in the chopped fresh parsley for a fresh pop of color.
- Arrange on baking sheet
Spread the potato wedges in a single layer on the prepared baking sheet, making sure they are not crowded so they can crisp up evenly. You can work in batches if needed.
- Bake until golden
Slide the baking sheet into the oven and bake for 15 minutes. Remove the sheet, carefully flip each wedge over using a spatula, and return to the oven for another 15 to 20 minutes, until the edges are golden brown and crispy.
- Finish and rest
Remove the baked potato wedges from the oven and sprinkle a little extra Parmesan on top if you like a more pronounced cheesy crust. Let them rest on the baking sheet for 5 minutes so the interiors set and become fluffy.
- Serve warm
Transfer the wedges to a serving platter, garnish with a few extra parsley leaves or an extra shower of Parmesan, and serve immediately with your favorite dipping sauces.
- Store leftovers properly
Cool leftover wedges to room temperature, then store them in an airtight container in the refrigerator for up to 3 days.
- Reheat for best texture
To reheat, preheat your oven to 375°F (190°C), spread the wedges on a baking sheet, and bake for 8 to 10 minutes until warmed through and crisp again. A quick sprinkle of Parmesan before reheating adds a fresh cheesy finish.
Substitutions and variations
- Use sweet potatoes instead of russet for a slightly different texture and naturally sweeter flavor.
- Replace Parmesan with shredded cheddar for a mellow, classic taste.
- Swap smoked paprika with regular paprika if you prefer a milder aroma.
- Use olive oil spray if you want to reduce the amount of oil used.
Chloe's tips
- Make sure the potato wedges are dried well before adding oil so the seasoning sticks and the exterior crisps nicely.
- For extra flavor, roast the garlic cloves ahead of time, squeeze out the soft garlic, and mix it into the butter before tossing the potatoes.
- Avoid overlapping wedges on the baking sheet; this helps them bake evenly and develop a crunchy crust.
- Let the wedges rest for a few minutes after baking so the center stays light and fluffy instead of turning gummy.
How to store it
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in a preheated oven at 375°F (190°C) for 8 to 10 minutes to restore crispness.
Serving suggestions
Serve these warm potato wedges as a crowd-pleasing side dish with a variety of dipping sauces.
- Garlic aioli for a creamy, garlicky dip
- Classic ketchup for a simple, familiar flavor
- Ranch dressing for a cool, tangy contrast
- Extra fresh parsley and Parmesan on top for color and crunch
Frequently asked questions
Can I make these ahead of time and reheat later?
Yes, you can bake the wedges fully, let them cool, then refrigerate in an airtight container. Reheat in a hot oven until crisp again.
Do I need to boil the potatoes before baking?
No, boiling is not necessary. Cutting the potatoes and drying them well before baking gives a tender interior and crisp exterior.
What can I use instead of Parmesan cheese?
Shredded cheddar, mozzarella, or a dairy-free nutritional yeast sprinkle work well as alternatives.
How do I keep the wedges from sticking to the pan?
Use parchment paper or a silicone baking mat, and make sure the wedges are spaced apart in a single layer.
Let's get cooking!
I hope you enjoy making these Baked Garlic Parmesan Potato Wedges as much as my family and I do; they are simple, delicious, and perfect for turning an everyday meal into something special.
