You know that feeling when you want something warm, savory, and a little indulgent—but without the baggage of deep-fried calories? Picture a wedge of potato, crisped just right on the outside, giving way to a steamy, fluffy core. That’s exactly what these baked garlic parmesan potato wedges deliver: the best of both worlds.
Armed with pantry basics—russet spuds, olive oil, garlic powder, a sprinkle of Italian herbs, sea salt, fresh-grated Parmesan and black pepper—you’ll have a side dish or snack that’s homey yet a bit fancy. Tweak it your way: swap cheeses, dial up the heat or toss in a fresh herb that’s caught your eye.
Why You’ll Love It
There’s real satisfaction in something that’s baked, not drenched. Less oil means you can go back for seconds without that greasy aftermath messing with your guilt meter. Parmesan brings a nutty, salty pop that plays off the garlic powder and herbs like old friends at a backyard barbecue. And let’s be honest—crispy edges are the real show-stoppers here.
Whether you’re feeding hungry kids after soccer practice, hosting friends for game night or just craving a cozy solo snack, these wedges hit the sweet spot. They bridge the gap between “I want comfort” and “I want to feel like I tried.”
Timing and Servings
Prep time: about 10 minutes (plus washing and cutting). Bake time: 25–35 minutes, depending on your oven’s quirks. Total clock-to-table: roughly 45 minutes. Serves 3–4 as a side, or 2–3 snack-hungry folks.
Ingredients
- 3–4 large russet potatoes, scrubbed and cut into even wedges
- 4 tbsp extra-virgin olive oil
- 2 tsp fine sea salt
- 2 tsp garlic powder
- 2 tsp mixed Italian herbs (oregano, basil, thyme)
- ½ cup finely grated Parmesan cheese
- Freshly ground black pepper, to taste
- Optional garnish: chopped parsley or cilantro
- Optional dip: ranch, blue cheese dressing or ketchup
Directions
- Preheat the oven to 375°F (190°C). Lightly grease a baking sheet—this helps each wedge crisp up without sticking.
- In a roomy bowl, toss the potato wedges with olive oil until each piece has a thin coating. No clumps, please.
- Sprinkle Parmesan over the oiled wedges. Then, mix salt, garlic powder, Italian herbs and a few grinds of pepper in a small bowl. Shake that seasoning over the potatoes and give everything a gentle toss so the cheese and spices cling.
- Arrange the wedges skin-side down in a single layer on the sheet. Crowding equals steam, and nobody’s here for soggy spuds.
- Bake for 20 minutes, then flip each wedge so both sides turn uniformly golden. Continue baking 5–15 more minutes until they’re fork-tender and sporting that irresistible crust.
- If you’re feeling extra, slide the sheet under the broiler for 1–2 minutes—keep an eye on them so they don’t go from golden to charcoal in a blink.
- Scatter chopped parsley or cilantro on top and serve straight from the tray. Pair with your favorite dip, or enjoy them plain; they vanish fast either way.
Variations
Fancy a little twist? Try these ideas:
- Swap Parmesan for grated Gruyère or Asiago for a sweeter, nuttier bite.
- Add a pinch of chili flakes or cayenne to the seasoning mix if you like it fiery.
- Replace mixed Italian herbs with dried rosemary or thyme for a woodsy aroma.
- To keep things vegan, cut back on oil and trade Parmesan for nutritional yeast—it still gives you that cheesy vibe.
Storage & Reheating Tips
Leftovers are fine, but nothing beats that fresh-out-of-the-oven crunch. To stash extras, let the wedges cool completely, then seal in an airtight container in the fridge for up to 3 days.
When hunger strikes again, preheat your oven to 350°F (175°C). Spread the wedges on a baking sheet—no crowding—and heat for 8–10 minutes. That quick blast of dry heat revives the crisp edge much better than any microwave coaxing.
FAQs
Can I use Yukon Gold or red potatoes instead of russets?
Absolutely. Waxy potatoes won’t crisp quite like russets, but they’ll still taste great and hold their shape nicely.
Should I soak the wedges before baking?
A quick 15-minute soak in cold water washes off extra starch, boosting crunch. If you’re rushing, skip it—your wedges will still be delicious.
What’s the trick to super-crispy wedges?
Space is everything. Give each piece room to breathe so hot air circulates. And remember that flip at the 20-minute mark.
Can I freeze these?
You can, though they lose some texture. For best results, freeze in a single layer on a tray, then transfer to a bag. Reheat from frozen in a hot oven until crisp.
Conclusion
These baked garlic parmesan potato wedges strike the perfect balance between simple and satisfying. With crunchy edges, fluffy centers and a cheesy, garlicky crust, they’re a reliable hit for family dinners, casual get-togethers or solo snack sessions. Give them a whirl this weekend—you’ll be amazed at how fast they disappear.
