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Introduction

I still remember the first time I made these Baked Garlic Parmesan Potato Wedges for a family movie night. The kitchen filled with warm, roasted potato aroma and the bright smell of garlic; my little cousin declared them “movie magic” before he even reached for a wedge. I grew up on buttery fries, but this version became my go-to because it tastes indulgent while feeling wholesome. The crisp edges, tender centers, and that salty, nutty Parmesan finish make every bite wonderfully satisfying.

I often tweak small things depending on mood or pantry finds, and sometimes I follow a crispier technique I found while browsing for similar recipes like crispy garlic parmesan potatoes. This recipe is simple, reliable, and perfect for weeknights or gatherings when you want something comforting with a little flair.

Why make This Recipe

What makes this baked garlic parmesan potato wedges recipe special is the balance between crunchy exterior and pillowy interior, all coated with bright garlic, fragrant herbs, and savory Parmesan. It’s a family-approved side that’s:

Healthier than deep-fried fries because it’s oven-baked with a light coating of oil.
Quick to prepare and easy to scale for guests.
Versatile as a snack, side dish, or party appetizer.

Readers love it because it delivers big flavor with minimal fuss and uses pantry staples most kitchens already have.

Ingredients You’ll Need

For the Potato Wedges

2 pounds russet potatoes (about 4 medium), scrubbed and cut into 8 wedges each
- Note: Russets give the best crisp exterior and fluffy inside; Yukon Golds work if you prefer a slightly creamier texture.
2 tablespoons olive oil (extra virgin for flavor)
- Substitute: avocado oil for higher smoke point

For the Garlic-Parmesan Coating

3 cloves garlic, finely minced (about 1 tablespoon)
- Note: Fresh garlic gives the brightest flavor; use 1 teaspoon garlic powder if needed.
1/3 cup finely grated Parmesan cheese (Parmigiano-Reggiano preferred)
- Substitute: Pecorino Romano for a sharper taste
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano or Italian seasoning
1 tablespoon fresh parsley, chopped (plus extra for garnish)
1 tablespoon melted butter (optional for extra richness)

For Serving (optional)

Lemon wedges
Marinara or garlic aioli for dipping

How to make Baked Garlic Parmesan Potato Wedges

Step 1: Preheat and prepare

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil the surface to prevent sticking.
Arrange a rack in the middle position.

Step 2: Par-cook the wedges (optional for extra tender centers)

Place the cut potato wedges in a large pot of cold salted water. Bring to a boil and simmer for 5 minutes until edges are just starting to soften.
Drain and pat thoroughly dry with kitchen towels. Dry potatoes crisp better in the oven.

Step 3: Toss with oil and seasonings

In a large bowl, combine the olive oil and minced garlic. Add the dried oregano, salt, and pepper. Add the potato wedges and toss until evenly coated.
Spread wedges in a single layer on the prepared baking sheet, cut-side down when possible for browning.

Step 4: Bake for color and crispness

Bake at 425°F (220°C) for 20 minutes. Flip each wedge with tongs or a spatula to ensure even browning.
Continue baking for another 12–18 minutes, until wedges are golden brown and a fork slides into the thickest part easily. Visual cue: edges should be deeply golden and slightly blistered.

Step 5: Add Parmesan and finish

Remove the tray from the oven. While wedges are hot, sprinkle the grated Parmesan, chopped parsley, and melted butter (if using) over the potatoes. Toss gently or return to the oven for 2–3 minutes to melt the cheese slightly.
Taste and adjust salt and pepper if needed. Serve immediately with lemon wedges and dipping sauce.

Tips & Recipe Variations

Use high heat for the oven (425°F/220°C) to get crisp edges; lower temps result in softer wedges.
Pat potatoes completely dry before oiling to avoid steaming and sogginess.
For extra crispiness: after tossing in oil, dust wedges lightly with 1–2 tablespoons of cornstarch or 1/4 cup fine breadcrumbs before baking.
Make it dairy-free: omit Parmesan and toss with 2 teaspoons nutritional yeast and extra salt for a savory finish.
Make it low-sodium: reduce salt by half and add a squeeze of lemon at the end to enhance flavor.
Herb variations: swap oregano for rosemary or thyme for a different aromatic profile.
Storage and reheating: Store leftovers in an airtight container for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to restore crispness. Avoid microwaving, which makes them soggy.

How to Serve

Serve as a side to grilled chicken, steak, or roasted salmon.
Turn them into an appetizer tray with marinara, ranch, or garlic aioli for dipping.
Presentation tip: pile wedges on a warm platter, sprinkle with extra parsley and grated Parmesan, and add lemon wedges around the edge.
Nutrition note: One serving (about 6–8 wedges) is approximately 220–300 calories depending on oil and cheese amounts; adjust portions to fit dietary needs.

Common Questions

Q: Can I make this recipe ahead of time?
A: Yes. Par-cook and cool the wedges, store them in the refrigerator for up to 24 hours, then finish baking when ready. Freshly baked yields best crispness.

Q: Can I freeze the leftovers?
A: You can freeze cooked wedges on a tray until firm, then transfer to a bag for up to 2 months. Reheat from frozen in a 425°F (220°C) oven for 12–18 minutes.

Q: What can I use instead of Parmesan?
A: Pecorino Romano, Asiago, or a dairy-free Parmesan alternative are good swaps.

Q: How do I prevent the wedges from becoming watery?
A: Dry them thoroughly after washing or par-cooking, and avoid overcrowding the baking sheet so steam can escape.

Q: Can I make this vegetarian or dairy-free?
A: The base recipe is vegetarian; to make dairy-free, omit the Parmesan and use nutritional yeast or a dairy-free cheese.

Reader Review

“These wedges were a revelation. Crispy, garlicky, and perfectly cheesy my whole family fought over the last piece. I served them with a garlic aioli and they disappeared in minutes.” – Emma R.

Conclusion

These Baked Garlic Parmesan Potato Wedges have become a simple comfort-food favorite in my home: easy to make, big on flavor, and lovely for sharing. I hope you try them and tweak the herbs or cheese to match your taste. If you want to explore another version with a slightly different technique and extra tips, check out this helpful recipe page at Baked Garlic Parmesan Potato Wedges – Creme De La Crumb.

I’d love to hear how your wedges turn out leave a comment or share a photo so we can celebrate crispy, garlicky perfection together.