Crispy Garlic Parmesan Potato Wedges – Easy Baked 50 Min Recipe
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The Crispy Garlic Parmesan Potato Wedges, Cheesy Side Dish Everyone Craves
There’s something magical about the combination of crispy potatoes, savory garlic, and salty parmesan cheese. These Crispy Baked Garlic Parmesan Potato Wedges deliver that restaurant-quality flavor right from your oven, without the fuss or grease of deep frying. They’re the ultimate versatile side—equally at home next to a Sunday roast, piled next to a veggie burger, or served as the star of game day snack table. Perfectly golden, herb-infused, and satisfyingly crunchy, they’re about to become your most-requested recipe. If you love potato sides, you have to try our fan-favorite Easy Tater Tot Breakfast Bowl next.
Why This Recipe Is a Weeknight Hero
- Foolproof Crispiness: A simple baking method yields wedges with a crispy exterior and fluffy interior every time.
- 5-Minute Prep: Just cut, toss, and bake. It doesn’t get easier.
- Healthier & Lighter: Baking uses a fraction of the oil compared to frying.
- Family-Friendly Flavor: The classic garlic-parmesan combo is a guaranteed crowd-pleaser for all ages.
- Meal Prep Friendly: Reheat beautifully for lunches or quick snacks throughout the week.
Your Simple, Flavor-Packed Ingredients
- Russet Potatoes: 3-4 large. Their high starch content is key for maximum crispiness.
- Olive Oil: 4 tablespoons. Helps the seasoning stick and promotes that golden-brown crust.
- Grated Parmesan Cheese: ½ cup. Use freshly grated for the best flavor and melt.
- Garlic Powder: 2 teaspoons. Provides consistent, mellow garlic flavor.
- Italian Seasoning: 2 teaspoons. A perfect blend of dried herbs like oregano, basil, and thyme.
- Salt: 2 teaspoons. Seasons the potatoes perfectly.
Chef’s Secret: For the crispiest results, after cutting your wedges, soak them in cold water for 30 minutes. This removes excess surface starch, which is the secret to achieving those irresistible, crunchy edges in the oven.
Step-by-Step to Crispy Perfection
- Prep & Soak (Optional but Recommended): Scrub your potatoes and cut each into 8-12 even wedges. For extra crispiness, soak the wedges in a bowl of cold water for 30 minutes, then pat them completely dry with a clean kitchen towel.
- Season Generously: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large bowl, toss the dry potato wedges with olive oil until thoroughly coated. Sprinkle over the parmesan cheese, garlic powder, Italian seasoning, and salt. Toss again until every wedge is evenly coated in the cheesy seasoning.
- Arrange for Crispiness: Arrange the wedges in a single layer on the baking sheet, making sure they aren’t touching. This allows hot air to circulate and is crucial for even browning.
- Bake to Golden Brown: Bake for 30-35 minutes. Avoid opening the oven too early! Halfway through, you can flip the wedges for even color. They are done when deeply golden, crispy on the outside, and fork-tender inside.
- Serve Immediately: Let them cool for just a minute on the pan, then transfer to a platter. Garnish with fresh parsley and serve hot with your favorite dips.
Pro Tips for the Absolute Best Wedges
- Dry is Key: Whether you soak them or not, the most important step is ensuring your potato wedges are bone-dry before adding oil and seasoning. Any moisture will steam them.
- Grate Your Own Cheese: Pre-grated parmesan often contains anti-caking agents that can prevent proper browning. A block of Parmigiano-Reggiano grated fresh will taste infinitely better and melt into a delicious crust.
- Don’t Crowd the Pan: Giving the wedges space is non-negotiable for crispiness. Use two sheets if you need to.
- Air Fryer Option: For even faster results, cook in a preheated air fryer at 380°F (190°C) for 15-20 minutes, shaking the basket halfway.
The Perfect Pairings: How to Serve Them
These wedges are the ultimate sidekick. Serve them alongside a juicy Grilled Cheese Burrito or a classic Smash Burger with Secret Sauce for the ultimate comfort meal. For a dipping sauce trio, offer ranch dressing, spicy ketchup, and a creamy garlic aioli. They also make a fantastic appetizer; pair them with other shareable favorites like our Crispy Bang Bang Chicken.
A Glance at the Nutrition
(Approximate per serving) Calories: 210, Fat: 10g, Carbohydrates: 30g, Fiber: 3g, Protein: 4g. Baking instead of frying significantly reduces fat content while delivering all the satisfying flavor and texture.
Storing and Reheating for Best Results
- Store: Cool completely and keep in an airtight container in the fridge for up to 3 days.
- Reheat (for Crispiness): Always reheat in the oven or air fryer. Spread wedges on a baking sheet and bake at 375°F (190°C) for 10-15 minutes until hot and crispy again. The microwave will make them soft.
Frequently Asked Questions
Can I use other potatoes? Yes, Yukon Golds will give a creamier, slightly less crispy interior. Avoid waxy potatoes like red potatoes.
My wedges aren’t crispy. What went wrong? The likely culprits are: wedges were wet before baking, the pan was overcrowded, or the oven wasn’t hot enough. Ensure thorough drying and proper spacing.
Can I make these ahead of time? You can cut and soak the potatoes the day before, storing them in water in the fridge. Dry and season just before baking.
How can I make them spicier? Add ½ to 1 teaspoon of smoked paprika, cayenne pepper, or red pepper flakes to the seasoning mix.
Can I freeze them? You can freeze baked wedges. Reheat from frozen in a 400°F oven for about 20 minutes.
More Incredible Potato and Side Dish Recipes
Once you master these wedges, explore our world of easy sides. Our Cheesy Potato Burritos are a fantastic way to use leftover wedges, and for another baked favorite, our Easy Baked Potato Skins are always a hit at parties.
A Note on Recipe Inspiration
This recipe focuses on maximizing texture and flavor with minimal, smart techniques—like soaking potatoes and using high heat—to achieve a fried-food finish in the oven. The brilliant simplicity of combining classic Inspir, bold flavors with a reliable method for crispiness is inspired by the approachable and delicious Baked Garlic Parmesan Potato Wedges recipe on Mia’s Spice.
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Crispy Baked Garlic Parmesan Potato Wedges
Ingredients
Equipment
Method
- Scrub potatoes and cut each into 8-12 even wedges. For crispier wedges, soak in cold water for 30 min. Drain and pat COMPLETELY dry with a kitchen towel.
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large bowl, toss dry wedges with olive oil until coated.
- Sprinkle the grated parmesan, garlic powder, Italian seasoning, and salt over the wedges. Toss vigorously until every wedge is evenly coated in the cheesy seasoning.
- Arrange wedges in a single layer on the prepared sheet, ensuring they are not touching. This is crucial for crispiness.
- Bake for 30-35 minutes, flipping halfway through, until the wedges are deeply golden brown, crispy on the outside, and fork-tender inside.
- Let cool for 1-2 minutes on the pan. Garnish with fresh parsley and serve immediately with your favorite dipping sauces.