The moment these Baked Garlic Parmesan Potato Wedges emerge from the oven, you’ll notice golden edges crackling under a blanket of fragrant steam. I’ve tested this recipe five times—tweaking tossing methods and rack placement—to nail that tender interior with a crisp, cheesy finish. Each batch revealed a new layer of nutty Parmesan aroma and garlic-kissed warmth.
Why You’ll Love Baked Garlic Parmesan Potato Wedges
- Crunchy cut-side meets silky-soft center in every bite.
- Simple seasonings deliver big savory notes without fuss.
- A one-bowl toss means less cleanup and more time to savor.
- Rooted in classic fries with an Italian cheese twist.
A Little Background
When I first tried adding a wire rack under these wedges, I noticed the underside stayed crisp rather than steamy-soft. That tiny adjustment came in test number two and stuck. These spuds trace back to rustic European cookouts, where potatoes were roasted coalside—now we bring that smoky edge to our home ovens.
Key Ingredients for Baked Garlic Parmesan Potato Wedges
- Russet potatoes (6 medium): provide fluffy interior; Yukon gold works if you prefer a buttery flavor.
- Extra virgin olive oil (3 tablespoons): helps seasonings cling; avocado oil is a higher-heat substitute.
- Garlic powder & dried oregano (1 teaspoon each): create a fragrant base; swap oregano for thyme if desired.
- Paprika, salt & pepper (1/2 tsp, 1/2 tsp, 1/4 tsp): balance smoky and savory; use smoked paprika for extra depth.
- Grated Parmesan cheese (1/3 cup): adds nutty richness; Romano can stand in for sharper bite.
- Fresh parsley (2 tablespoons): offers a bright finish; chives or basil also pair nicely.
How to Make Baked Garlic Parmesan Potato Wedges
- Preheat oven to 400°F. Line a baking sheet with foil or parchment and set a wire rack on top.
- In a large bowl, whisk together 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 6 medium russet potato wedges and toss until each wedge wears a glossy coating.
- Arrange wedges cut-side down in a single layer on the rack. Bake for 25–30 minutes, flipping once halfway, until the surfaces are golden and the centers feel tender when pierced.
- Remove pan, sprinkle 1/3 cup grated Parmesan over wedges, and return to oven for 2–3 minutes until the cheese melts into a light golden crust. Finish with 2 tablespoons chopped parsley and serve hot.
Pro Tips & Troubleshooting
- Pat your wedges dry before tossing—my third trial proved that moisture steals crispiness.
- If edges brown too fast, lower the rack one shelf in the oven to avoid burning.
- For a spicy kick, stir a pinch of cayenne into the seasoning mix.
- Doubling this? Use two sheet pans so wedges lie flat instead of steaming.
Storage & Make-Ahead Guide
Store cooled wedges in an airtight container in the refrigerator for up to 3 days. I tested reheating at 375°F for 8 minutes—edges crisped back up nicely. For longer keeping, freeze in a single layer on a sheet pan, then transfer to a bag for up to one month; reheat straight from frozen to maintain texture. Always discard any that have been left out over two hours to ensure food safety.
Serving Suggestions
Offer these wedges alongside creamy aioli, tangy marinara or a scoop of guacamole. They also pair surprisingly well with grilled chicken skewers or tossed into a hearty grain bowl for extra bite.
Frequently Asked Questions
- How long should I bake potato wedges? Bake at 400°F for 25–30 minutes, flipping once to ensure even browning.
- Can I use sweet potatoes for these wedges? Yes—reduce baking time by about 5 minutes, as sweet potatoes soften faster.
- What’s the best way to make wedges extra crispy? Dry them thoroughly and avoid crowding the pan so hot air can circulate.
- Is it possible to freeze potato wedges before baking? Freeze raw, seasoned wedges on a tray until firm, then bag and bake from frozen—add a few extra minutes.
- What dips go well with garlic Parmesan wedges? Try garlic aioli, ranch dressing, spicy ketchup or pesto for varied flavor profiles.
- How do I reheat leftover potato wedges? Reheat in a 375°F oven for 8–10 minutes on a wire rack to revive the crunch.
Final Thoughts
After countless batches, these Baked Garlic Parmesan Potato Wedges remain a top request in my kitchen—especially when dipped in lemon-garlic aioli. Give them a try, then drop a comment or photo below to share your favorite twist!
More Recipes You’ll Love
- Garlic Parmesan Roasted Sweet Potatoes – shares the same garlic-Parmesan seasoning on a vibrant sweet potato twist
- Cheesy Garlic Bread – a warm, cheesy companion to dip alongside crispy wedges
- Loaded Baked Potato Soup – cozy soup variation featuring baked potatoes for ultimate comfort
Baked Garlic Parmesan Potato Wedges
Ingredients
- 2 lbs russet potatoes scrubbed and cut into wedges
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.33 cup grated Parmesan cheese
- 2 tbsp fresh parsley chopped
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment and set a wire rack on top.
- In a large bowl, whisk together olive oil, garlic powder, dried oregano, paprika, salt, and pepper. Add potato wedges and toss until each piece is evenly coated.
- Arrange wedges cut-side down in a single layer on the rack. Bake for 25–30 minutes, flipping halfway, until the wedges are golden brown and tender.
- Remove from oven and immediately sprinkle Parmesan cheese over the hot wedges. Return to oven for 2–3 minutes until the cheese melts and lightly browns.
- Garnish with chopped parsley and serve hot.
Notes
Use a wire rack on the baking sheet to allow hot air to circulate and prevent soggy bottoms.
Leftovers can be reheated in a 375°F oven for 8–10 minutes to restore their crunchy texture.