I have to admit, making the perfect potato wedges at home felt like a small victory. I’ve tried countless recipes, but this Crispy Garlic Parmesan Potato Wedges Recipe finally hit the mark. The outside is golden and crunchy, while the inside stays soft and fluffy—exactly how I like it.
The aroma of garlic and Parmesan filling my kitchen had me sneaking tastes before dinner. Honestly, this recipe has quickly become my go-to for snacks, sides, or even game day treats. You can also enjoy similar comfort foods like Easy Smothered Chicken Recipe for a hearty main alongside these wedges.
Ingredients
Here’s what you’ll need to make these delicious wedges. Each ingredient plays a role in creating that perfect balance of flavor and crispiness.
- 1 lb. (3 to 4) russet potatoes – I leave the skin on for extra texture and nutrients. Patting them dry is key to crispiness.
- 2 Tbsp. olive oil – Adds richness and helps the wedges brown evenly.
- 1 cup freshly grated Parmesan cheese – Freshly grated melts better and creates a deliciously crispy crust.
- 1 tsp. Italian seasoning – Brings a hint of herbaceous flavor that complements the garlic.
- 1 tsp. kosher salt – Enhances all the flavors without being too harsh.
- 1/2 tsp. cracked black pepper – Adds mild heat and depth.
- 1/2 tsp. garlic powder – Gives that unmistakable garlic punch without burning.
- 1/2 tsp. paprika – Adds color and a subtle smoky taste.
For serving (optional):
- Chopped fresh chives – Adds a pop of color and fresh flavor.
- Ranch or bleu cheese dressing – Perfect for dipping.
- Sriracha ketchup or regular ketchup – Adds a tangy or spicy kick.
Note: Several – This recipe serves 6, so feel free to adjust the ingredient amounts for your crowd.
Variations
I like experimenting with these wedges, and you can tweak them based on your preferences or dietary needs.
- Dairy-free: Swap Parmesan with nutritional yeast for a cheesy flavor without dairy.
- Spicy twist: Add cayenne pepper or chili powder to the seasoning mix for heat.
- Herb swap: Try rosemary or thyme instead of Italian seasoning for a different aroma.
- Low-sodium: Reduce the salt slightly and boost flavor with garlic and smoked paprika.
- Flavor booster: Mix a little truffle oil into the olive oil for a gourmet touch. You might also enjoy pairing it with Skillet Chicken Thighs with Broccoli Cheddar Orzo Recipe for a complete dinner.
Cooking Time
Making these wedges is quick and easy. Here’s the timing breakdown:
- Prep Time: 10 minutes
- Cooking Time: 35–40 minutes
- Total Time: 45–50 minutes
Equipment You Need
Having the right tools makes a big difference. Here’s what I use:
- Large baking sheet – Ensures even cooking and crispiness.
- Parchment paper – Prevents sticking and makes cleanup easy.
- Large mixing bowl – For tossing potatoes with oil and seasonings.
- Small mixing bowl – To combine the Parmesan and spices.
- Knife and cutting board – For slicing potatoes into wedges.
How to Make Crispy Garlic Parmesan Potato Wedges Recipe?
Prepare the Potatoes
I start by washing and patting the russet potatoes completely dry. Cutting them into even wedges ensures they cook uniformly, giving me a crisp outside and fluffy inside every time.
Season the Wedges
Next, I drizzle the wedges with olive oil and toss them in a mixture of Parmesan, Italian seasoning, salt, pepper, garlic powder, and paprika. This combination forms a flavorful, slightly crunchy coating that sticks beautifully to the potatoes.
Bake to Perfection
I spread the wedges in a single layer on a parchment-lined baking sheet. Baking at 425°F for 35–40 minutes gives them that golden, crunchy exterior while keeping the inside tender. I like to flip them halfway for extra even browning.
Garnish and Serve
Once baked, I sprinkle chopped fresh chives over the wedges and serve them hot. Dipping sauces like Ranch, bleu cheese, or spicy Sriracha ketchup take them to another level of deliciousness.
Additional Tips for Making This Recipe Better
From my experience, a few tweaks make all the difference:
- I always pat potatoes dry after cutting to avoid soggy wedges.
- Tossing wedges in Parmesan and seasonings while they’re slightly warm from the oven helps the coating stick better.
- Baking in a single layer is non-negotiable—crowding the pan leads to steaming instead of crisping.
- I like to use freshly grated Parmesan; pre-shredded cheese often has anti-caking agents that can affect texture.
- Flipping halfway ensures an even golden crust without burning one side.
How to Serve Crispy Garlic Parmesan Potato Wedges
I love serving these wedges as a side, appetizer, or even a snack for movie nights. A few presentation tips I use:
- Serve on a large platter with wedges fanning out for a visually appealing display.
- Sprinkle extra Parmesan and chopped chives on top for color and flavor.
- Pair with multiple dipping sauces in small bowls for variety.
- Add a sprinkle of smoked paprika or chili flakes for a spicy touch.
Nutritional Information
Here’s what you can expect per serving:
- Calories: ~220 kcal – Satisfying without being overly heavy.
- Protein: 7g – Thanks to the Parmesan cheese.
- Carbohydrates: 30g – A hearty side or snack.
- Fat: 9g – Mostly from olive oil and cheese, giving it a rich flavor.
Make Ahead and Storage
Storing
I keep leftover wedges in an airtight container in the refrigerator. They stay fresh for up to 3 days, making them perfect for quick snacks.
Freezing
You can freeze baked wedges on a tray, then transfer them to a freezer bag. They can last up to 2 months, and I reheat them in the oven for crispiness.
Reheating
I avoid microwaving because it softens the crust. I reheat in a 400°F oven for 8–10 minutes, and they come out just as crispy as fresh.
Why You’ll Love This Recipe?
This recipe quickly became a favorite in my kitchen. Here’s why:
- Easy to prepare: Minimal ingredients and simple steps make it beginner-friendly.
- Crispy perfection: The Parmesan crust ensures a crunchy exterior with a soft interior.
- Versatile: Works as a side dish, appetizer, or snack for any occasion.
- Customizable: Spice, herbs, or dips can be adjusted to your taste.
- Family favorite: Both kids and adults go crazy for these wedges.
These Crispy Garlic Parmesan Potato Wedges are a simple way to elevate any meal. Whether for game day, dinner sides, or just a cozy night in, they’re guaranteed to satisfy your cravings for something crunchy, cheesy, and irresistible.
Crispy Garlic Parmesan Potato Wedges Recipe
Ingredients
Method
- I start by washing and patting the russet potatoes completely dry. Cutting them into even wedges ensures they cook uniformly, giving me a crisp outside and fluffy inside every time.
- Next, I drizzle the wedges with olive oil and toss them in a mixture of Parmesan, Italian seasoning, salt, pepper, garlic powder, and paprika. This combination forms a flavorful, slightly crunchy coating that sticks beautifully to the potatoes.
- I spread the wedges in a single layer on a parchment-lined baking sheet. Baking at 425°F for 35–40 minutes gives them that golden, crunchy exterior while keeping the inside tender. I like to flip them halfway for extra even browning.
- Once baked, I sprinkle chopped fresh chives over the wedges and serve them hot. Dipping sauces like Ranch, bleu cheese, or spicy Sriracha ketchup take them to another level of deliciousness.
Notes
- I always pat potatoes dry after cutting to avoid soggy wedges.
- Tossing wedges in Parmesan and seasonings while they’re slightly warm from the oven helps the coating stick better.
- Baking in a single layer is non-negotiable—crowding the pan leads to steaming instead of crisping.
- I like to use freshly grated Parmesan; pre-shredded cheese often has anti-caking agents that can affect texture.
- Flipping halfway ensures an even golden crust without burning one side.
