Oh my gosh, you have to try these garlic parmesan potato wedges! They’re my go-to side dish whenever I need something that feels indulgent but secretly isn’t too fussy to make. Picture this: crispy-on-the-outside, fluffy-on-the-inside potato wedges with that irresistible golden crust from the Parmesan cheese and just the right garlicky kick. I’ve been perfecting this recipe for years – ever since my college days when I realized roasted potatoes beat fries any day (and don’t get me started on how much better they are than those sad, soggy frozen wedges). The best part? They make your whole kitchen smell like an Italian bistro while they bake. Trust me, once you try these, you’ll be making them weekly!
Why You’ll Love These Garlic Parmesan Potato Wedges
These potato wedges are my absolute weakness, and here’s why they’ll become yours too:
- Crazy crispy on the outside with that perfect fluffy interior – just wait until you hear that first crunch!
- Bursting with flavor from the garlic-Parmesan combo that’ll have everyone sneaking bites before dinner
- So easy to make – just chop, toss, and roast (no fancy techniques needed)
- Works with everything from weeknight chicken to fancy steak dinners
- Kids and adults go equally crazy for them (my picky nephew once ate three helpings!)
Seriously, these wedges are life-changing for potato lovers. You might never go back to regular fries again!
Ingredients for Garlic Parmesan Potato Wedges
Here’s everything you’ll need to make these addictive wedges – and yes, every ingredient matters! I learned the hard way that skimping on quality makes a huge difference with such a simple recipe.
- 4 medium russet potatoes (scrubbed clean and cut into 8 wedges each – skins on for extra texture!)
- 3 tablespoons olive oil (the good stuff – it helps the potatoes crisp up beautifully)
- 1 teaspoon garlic powder (trust me, powder works better than fresh here for even coating)
- ½ teaspoon paprika (smoked or sweet, your choice – I use both depending on my mood)
- ½ teaspoon salt (plus more for sprinkling after baking if you’re like me and love salty edges)
- ½ teaspoon black pepper (freshly ground makes all the difference)
- ½ cup grated Parmesan cheese (please, please use freshly grated – the pre-shredded stuff won’t melt right)
- 1 tablespoon fresh parsley (chopped fine for that pretty green finish)
See? Nothing fancy, just real ingredients that work magic together. Now let’s get those wedges roasting!
How to Make Garlic Parmesan Potato Wedges
Okay, let’s get these wedges from dream to reality! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through every step to ensure you get that perfect golden crispiness we all crave.
Step 1: Prep the Potatoes
First things first – don’t skip the soak! I learned this trick from my grandma, who swore by it for crispy roasted potatoes. Cut your scrubbed russets into 8 wedges each (like little potato boats) and plop them in a bowl of cold water for 30 minutes. This draws out excess starch so they crisp up better. After soaking, pat them completely dry with kitchen towels – wet potatoes steam instead of roast, and we want that crunch!
Step 2: Season and Roast
Now the fun part! Toss those dry wedges in a big bowl with olive oil until they’re all shiny and happy. Sprinkle in your garlic powder, paprika, salt, and pepper – I like to use my hands to massage the seasoning into every nook. Arrange them cut-side down on a parchment-lined baking sheet (this is crucial for maximum crispy surface area!) and pop them in your preheated 425°F oven. Set your timer for 25 minutes – this is when the magic starts happening!
Step 3: Add Parmesan and Finish
When your timer dings, carefully flip each wedge (I use tongs – they’re hot!). Now shower them with that glorious Parmesan – don’t be shy! The cheese will melt into golden crusty bits as they roast another 15 minutes. You’ll know they’re done when the edges are deep golden brown and the smell makes your stomach growl. A final sprinkle of fresh parsley makes them look fancy, but let’s be real – they’ll disappear before anyone notices the garnish!
Tips for Perfect Garlic Parmesan Potato Wedges
After burning one too many batches (oops!), I’ve learned these tricks that guarantee wedge success every time:
- Freshly grate your Parmesan – the pre-shredded kind has anti-caking agents that keep it from getting properly crispy
- Season aggressively – potatoes can handle (and need!) more salt than you think
- Parchment paper is your friend – no stuck-on cheese disasters and cleanup takes seconds
- Don’t crowd the pan – give those wedges space to breathe or they’ll steam instead of crisp
- Peek at 20 minutes – oven temps vary, and nobody likes burnt Parmesan!
Follow these and you’ll get wedges so good, people will think you’re a kitchen wizard!
Serving Suggestions for Garlic Parmesan Potato Wedges
These wedges are the ultimate team player! I love them piled next to juicy burgers, alongside grilled chicken, or even as a snack with garlic aioli for dipping. They’ve saved me at potlucks, game nights, and last-minute dinners more times than I can count. Honestly? Sometimes I just eat them straight off the pan—no shame!
Storage and Reheating
Okay, confession time – these garlic parmesan potato wedges rarely last long enough to store in my house! But when they do (miracle!), here’s how to keep them crispy: Store cooled wedges in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave (unless you like sad, soggy potatoes) and pop them in a 375°F oven or air fryer for 5-7 minutes until they’re hot and crispy again. The Parmesan crust comes back to life beautifully this way!
Garlic Parmesan Potato Wedges FAQs
I get asked about these wedges all the time – here are the burning questions I hear most often (with my very opinionated answers!):
Can I use sweet potatoes instead of russets?
Absolutely! Sweet potatoes make a delicious (and colorful!) twist. Just know they’ll be slightly softer – roast them cut-side up the whole time so they don’t fall apart. You might want to reduce the salt a smidge too.
How do I make them extra crispy?
My secret weapon? After soaking and drying the wedges, toss them with ½ teaspoon cornstarch along with the oil and spices. It creates an almost fried-like crust that’ll have everyone asking for your secret!
Can I prep these ahead?
You bet! After cutting and soaking, pat them dry and store in the fridge overnight in a bowl of water. Just dry them thoroughly before seasoning – wet potatoes are the enemy of crispiness!
What’s the best dip for these?
My personal favorite is garlic aioli, but ranch or spicy ketchup work great too. Sometimes I mix sour cream with chopped chives and lemon zest for a fancy-but-easy option when company’s coming!
Nutritional Information
Just a heads up – these nutritional values are estimates and can vary based on your specific ingredients. The cheese and oil add richness, but hey, we’re talking about crispy potato wedges here – they’re worth every delicious bite!
Final Thoughts
There you have it – my foolproof garlic parmesan potato wedges that never fail to impress! Give them a try this week and let me know how they turn out. I bet they’ll become your new favorite potato obsession too – happy roasting!
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Irresistible Garlic Parmesan Potato Wedges Recipe in 4 Steps
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy Garlic Parmesan Potato Wedges are a delicious and easy side dish. These wedges are roasted to perfection with garlic, Parmesan, and herbs for a flavorful bite.
Ingredients
- 4 medium russet potatoes, scrubbed and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Place potato wedges in a large bowl and toss with olive oil, garlic powder, paprika, salt, and black pepper.
- Arrange wedges in a single layer on the baking sheet, cut side down.
- Roast for 25 minutes, then flip the wedges.
- Sprinkle Parmesan cheese evenly over the potatoes.
- Return to oven and roast for an additional 15 minutes, until golden and crispy.
- Remove from oven and garnish with fresh parsley. Serve hot.
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes before roasting.
- Use freshly grated Parmesan for the best flavor.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Keywords: garlic parmesan potato wedges, crispy potato wedges, parmesan potatoes, easy potato side dish, roasted potatoes, baked potato wedges