Name: Unbelievable Baked Garlic Parmesan Potato Wedges in 25
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 lbs Russet potatoes, cut into wedges; 2 tbsp olive oil; 2 cloves garlic, minced; 1/4 cup grated Parmesan cheese; 1 tsp dried Italian herbs; 1/2 tsp salt; 1/4 tsp black pepper

Jump to Recipe

Who doesn’t love a good potato? Seriously! And when they’re crispy on the outside and fluffy on the inside? Forget about it! That’s why I’m SO excited to share my recipe for Baked Garlic Parmesan Potato Wedges. These aren’t just any potato wedges, trust me. They’re super easy to make, packed with flavor, and the perfect side for, well, just about anything!

I’ve made these baked garlic parmesan potato wedges for countless family BBQs, potlucks, even just a regular Tuesday night. They always disappear FAST. My kids literally fight over the last one! You’re gonna love how simple, yet totally addictive, these are.

Why You’ll Love These Baked Garlic Parmesan Potato Wedges

Seriously, what’s not to love? These potato wedges are a game-changer. But just in case you need convincing, here’s why you *need* these in your life:

Quick and Easy Side Dish

I’m talking minimal prep time, folks! You can whip these up faster than you can say “pass the ketchup!”

Irresistible Garlic Parmesan Flavor

Garlic and Parmesan? Come on! It’s a flavor explosion in your mouth. Savory, cheesy, garlicky goodness. My favorite part is the aroma while they bake!

Perfect Crispy Texture

That satisfying *crunch* when you bite into them? Yeah, that’s what we’re talking about. Crispy on the outside, fluffy on the inside. Perfection!

Versatile for Any Meal

Burgers, chicken, steak… you name it, these wedges go with it. They’re the ultimate sidekick for any main course. Seriously!

Ingredients for Baked Garlic Parmesan Potato Wedges

Okay, let’s gather our goodies! Here’s what you’ll need to make these amazing baked garlic parmesan potato wedges. Don’t skimp on quality here – it really makes a difference!

2 lbs Russet potatoes, cut into 1/2-inch thick wedges. (I like ’em thick!)
2 tbsp olive oil. (The good stuff!)
2 cloves garlic, minced. (Fresh is best, trust me!)
1/4 cup grated Parmesan cheese. (Not the powdered kind, please!)
1 tsp dried Italian herbs. (Adds that little somethin’ somethin’!)
1/2 tsp salt. (Season to taste, of course!)
1/4 tsp black pepper. (Freshly ground if you’ve got it!)

Ingredient Notes and Substitutions

Alright, so maybe you’re missing something? Don’t panic! A little flexibility is totally fine. If you’re out of fresh garlic, ½ teaspoon of garlic powder will do in a pinch. But seriously, fresh is SO much better. As for the cheese, while Parmesan is my go-to, Asiago or even a sharp cheddar can be yummy too! Oops, almost forgot! If you don’t have Italian herbs, use a mix of dried oregano, basil, and thyme. Easy peasy!

How to Make Baked Garlic Parmesan Potato Wedges: Step-by-Step Instructions

Okay, ready to get down to business? This is where the magic happens! Follow these simple steps, and you’ll be chowing down on crispy, garlicky, cheesy potato wedges in no time. Don’t worry, I’ll walk you through it!

Preparing the Baked Garlic Parmesan Potato Wedges

First things first, let’s get those potatoes ready! Give ’em a good scrub – we’re leaving the skins on ’cause that’s where the good stuff is! Now, carefully cut each potato lengthwise into ½-inch thick wedges. Don’t worry if they’re not perfect; rustic is good! Then, and this is important, pop those wedges into a big bowl of cold water. Seriously, don’t skip this! It helps draw out the starch and makes ’em extra crispy. Let ’em soak for at least 30 minutes. I sometimes even let them go for an hour!

Seasoning the Baked Garlic Parmesan Potato Wedges

Alright, drain those potatoes and pat them *completely* dry with paper towels. This is key! Now, in that same big bowl, toss the potato wedges with the olive oil, minced garlic, Parmesan cheese, Italian herbs, salt, and pepper. Make sure every wedge is coated in that yummy mixture. Get your hands in there! It’s the best way to make sure everything is evenly distributed. Mmm, smells good already, right?

Baking the Baked Garlic Parmesan Potato Wedges

Preheat your oven to 400°F (200°C). Don’t forget this step, or they won’t crisp up properly! Spread the potato wedges in a single layer on a baking sheet. Make sure they’re not crowded, or they’ll steam instead of bake. I use a large baking sheet, but you might need two depending on how big your potatoes are. Now, bake for 20-25 minutes, flipping halfway through, until they’re golden brown and crispy. Keep an eye on them – ovens vary! They should be tender on the inside and nice and crunchy on the outside. Serve immediately, and try not to eat them all yourself!

Tips for the Best Baked Garlic Parmesan Potato Wedges

Want to take these baked garlic parmesan potato wedges from good to AMAZING? Of course, you do! Here are a couple of my top tips for crispy, flavorful perfection. Trust me, these little tweaks make a huge difference!

Achieving Maximum Crispiness for Baked Garlic Parmesan Potato Wedges

Okay, so we already talked about soaking the potatoes, but it’s worth repeating: DON’T SKIP THE SOAK! Also, make sure they’re spread out on the baking sheet. Crowded potatoes = soggy potatoes. Nobody wants that!

Enhancing the Garlic Parmesan Flavor of Baked Garlic Parmesan Potato Wedges

Freshly grated Parmesan is a MUST. The pre-shredded stuff just doesn’t melt the same. And for a little kick? Add a pinch of red pepper flakes to the seasoning mix. You won’t regret it!

Serving Suggestions for Your Baked Garlic Parmesan Potato Wedges

Alright, you’ve got your perfectly baked garlic parmesan potato wedges… now what? Well, these babies are pretty versatile, but here are a few of my favorite ways to serve ’em up. Get ready to dig in!

Dipping Sauces for Baked Garlic Parmesan Potato Wedges

Okay, let’s talk dipping! Ranch dressing is a classic, of course. Ketchup’s always a solid choice. But if you wanna get fancy? Aioli is where it’s at! Seriously, try it. You’ll thank me later.

Main Course Pairings for Baked Garlic Parmesan Potato Wedges

These wedges are amazing with a juicy burger, a perfectly grilled steak, or some crispy baked chicken. Honestly, they’re so good they could probably star as the main course themselves!

Storing and Reheating Your Baked Garlic Parmesan Potato Wedges

So, you somehow managed *not* to eat all of these baked garlic parmesan potato wedges in one sitting? Wow, I’m impressed! Here’s how to keep ’em fresh for another round.

Storing Leftover Baked Garlic Parmesan Potato Wedges

Just pop those leftover wedges into an airtight container and stick ’em in the fridge. They’ll keep for about 3-4 days. Easy peasy!

Reheating Baked Garlic Parmesan Potato Wedges

Okay, microwaving is a no-go – soggy wedges alert! For maximum crispiness, reheat them in the oven at 350°F (175°C) for about 10 minutes, or until they’re heated through. Or, even better, toss them in the air fryer for a few minutes! Crispy perfection every time.

Baked Garlic Parmesan Potato Wedges: Frequently Asked Questions

Got questions about these amazing baked garlic parmesan potato wedges? I got answers! Here are a few of the most common questions I get asked. Let’s dive in!

Can I use different types of potatoes for Baked Garlic Parmesan Potato Wedges?

Sure, you *can*. But honestly? Russet potatoes are the way to go. They’ve got a higher starch content, which means they crisp up beautifully in the oven. Other potatoes might work, but you just won’t get that same amazing crunch, ya know?

How do I prevent my Baked Garlic Parmesan Potato Wedges from being soggy?

Soggy wedges are a crime! To avoid them, make sure you soak those potato wedges in cold water *before* baking. That pulls out the excess starch. And for the love of potatoes, don’t overcrowd the baking sheet! Give ’em space to breathe and get crispy.

Can I add other seasonings to my Baked Garlic Parmesan Potato Wedges?

Absolutely! Get creative! Paprika, onion powder, cayenne pepper… go wild! Just keep the garlic and Parmesan as the stars of the show. A little extra something never hurt anyone, right?

Nutritional Information for Baked Garlic Parmesan Potato Wedges

Okay, quick disclaimer: nutritional info can vary *a lot* depending on the exact ingredients you use (brands, potato size, etc.). So, this is just a rough estimate, not gospel, okay?

Rate This Recipe for Baked Garlic Parmesan Potato Wedges

Loved these baked garlic parmesan potato wedges? Let me know! Leave a rating and a comment below – I wanna hear what you think!