Ingredients
Method
Step 1: Preheat and Prep
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Step 2: Cut the Potatoes
- Slice each potato into 8 thick wedges.
- Try to keep them as uniform as possible for even baking.
Step 3: Season the Wedges
- In a large bowl, toss the wedges with:
- Olive oil
- Minced garlic
- Salt and pepper
- Paprika
- Italian seasoning
- HALF of the Parmesan cheese
- Make sure each wedge is well-coated.
Step 4: Arrange on Baking Sheet
- Place the wedges skin-side down in a single layer on the prepared baking sheet.
- Sprinkle with the remaining Parmesan cheese.
Step 5: Bake to Crispy Perfection
- Bake for 35–40 minutes, flipping halfway through, until wedges are golden brown and crispy.
Step 6: Serve with Style
- Sprinkle with chopped parsley and extra Parmesan before serving.
- Pair with dipping sauces like ranch, garlic aioli, or spicy ketchup. 🍅🌿
Notes
🍽️ Serving Suggestions
These potato wedges go with almost everything: Burger night sidekick 🍔 BBQ grilled chicken or ribs 🍖 Vegetarian platter with hummus, salad, and roasted veggies Appetizer board with dips and cheese Brunch pairing with eggs and avocado toast 🥑🍳 🔄 Variations
Spicy version: Add cayenne or chili powder for heat. Herby version: Add rosemary, thyme, or dill. Cheesy upgrade: Mix in mozzarella or cheddar with Parmesan. Loaded wedges: Top with bacon bits, green onions, and sour cream. Air fryer method: Cook at 400°F for 20–25 minutes for a quicker option. 🧊 Storage & Reheating
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheating:
Reheat in the oven at 375°F for 10–12 minutes to regain crispiness. Air fryer: 5–6 minutes at 375°F. Avoid microwaving — it makes them soggy. ❓ 10 Frequently Asked Questions
1. Do I need to soak the potatoes first?
Soaking in cold water for 30 minutes can make them crispier, but it’s optional. 2. Can I use red or gold potatoes?
Yes, but russets yield the crispiest result. 3. Should I peel the potatoes?
Nope! The skin helps with texture and flavor. 4. Is Parmesan from the can okay?
Freshly grated gives better flavor, but the shelf-stable kind works too. 5. How do I get extra crispy edges?
Ensure wedges are spaced out and not touching. Bake on high heat. 6. Can I add breadcrumbs?
Yes! A light coating of seasoned panko gives extra crunch. 7. Can I double the recipe?
Totally — just use two baking sheets and rotate them halfway. 8. What if my wedges stick to the pan?
Use parchment paper or grease your tray well. 9. Can I make them dairy-free?
Yes — skip the Parmesan or use a vegan alternative. 10. What sauces pair well?
Try garlic aioli, sriracha mayo, ranch, honey mustard, or BBQ. 💡 Pro Tips
Use a hot oven – 400°F or more is ideal for crispy edges. Don’t crowd the tray – space is key for even roasting. Flip halfway – this ensures both sides get crispy. Use fresh garlic – it’s more flavorful than powder. Serve hot – wedges lose crispness as they cool. 🏁 Conclusion
These Baked Garlic Parmesan Potato Wedges are proof that simple ingredients can create something truly extraordinary. With a crispy bite, tender interior, and bold garlicky-Parmesan flavor, they’re the ultimate comfort side. 🧄🥔🧀 Perfect for busy weeknights, weekend gatherings, or anytime you need a feel-good food fix. Make a double batch — trust us, they’ll go fast!
These potato wedges go with almost everything: Burger night sidekick 🍔 BBQ grilled chicken or ribs 🍖 Vegetarian platter with hummus, salad, and roasted veggies Appetizer board with dips and cheese Brunch pairing with eggs and avocado toast 🥑🍳 🔄 Variations
Spicy version: Add cayenne or chili powder for heat. Herby version: Add rosemary, thyme, or dill. Cheesy upgrade: Mix in mozzarella or cheddar with Parmesan. Loaded wedges: Top with bacon bits, green onions, and sour cream. Air fryer method: Cook at 400°F for 20–25 minutes for a quicker option. 🧊 Storage & Reheating
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheating:
Reheat in the oven at 375°F for 10–12 minutes to regain crispiness. Air fryer: 5–6 minutes at 375°F. Avoid microwaving — it makes them soggy. ❓ 10 Frequently Asked Questions
1. Do I need to soak the potatoes first?
Soaking in cold water for 30 minutes can make them crispier, but it’s optional. 2. Can I use red or gold potatoes?
Yes, but russets yield the crispiest result. 3. Should I peel the potatoes?
Nope! The skin helps with texture and flavor. 4. Is Parmesan from the can okay?
Freshly grated gives better flavor, but the shelf-stable kind works too. 5. How do I get extra crispy edges?
Ensure wedges are spaced out and not touching. Bake on high heat. 6. Can I add breadcrumbs?
Yes! A light coating of seasoned panko gives extra crunch. 7. Can I double the recipe?
Totally — just use two baking sheets and rotate them halfway. 8. What if my wedges stick to the pan?
Use parchment paper or grease your tray well. 9. Can I make them dairy-free?
Yes — skip the Parmesan or use a vegan alternative. 10. What sauces pair well?
Try garlic aioli, sriracha mayo, ranch, honey mustard, or BBQ. 💡 Pro Tips
Use a hot oven – 400°F or more is ideal for crispy edges. Don’t crowd the tray – space is key for even roasting. Flip halfway – this ensures both sides get crispy. Use fresh garlic – it’s more flavorful than powder. Serve hot – wedges lose crispness as they cool. 🏁 Conclusion
These Baked Garlic Parmesan Potato Wedges are proof that simple ingredients can create something truly extraordinary. With a crispy bite, tender interior, and bold garlicky-Parmesan flavor, they’re the ultimate comfort side. 🧄🥔🧀 Perfect for busy weeknights, weekend gatherings, or anytime you need a feel-good food fix. Make a double batch — trust us, they’ll go fast!