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Garlic Parmesan Potato Wedges baked in the oven are my go-to when I’m craving fries fast but don’t want to babysit a deep fryer. They turn out crazy crispy outside, tender in the center, and get finished with a sprinkle of cheese and parsley that feels fancy but takes zero effort. If there’s a sports night I double it up—trust me, they’re gone quick.
Once I mixed fresh and dry garlic, there was no turning back. The house smelled wild and my kids would wander in the kitchen before the timer beeped, waiting to steal a wedge.
Dreamy Ingredients
- Russet potatoes: these deliver that pillowy middle Hold out for potatoes with no marks or green skin
- Olive oil: gives the best crunch and boosts flavor Use your freshest bottle or swap for any mild oil if you’re out
- Fresh garlic cloves: make things super garlicky and aromatic Plump ones are best or grab garlic powder if that’s handy
- Dried Italian seasoning: classic pizzeria flavor and smells warm Whip up a quick blend with basil thyme oregano if you want
- Garlic powder: brings even more garlic punch Never hurts to double up spreads flavor to every wedge
- Onion powder: adds background savory notes that tie it all together
- Paprika: gives wedges a beautiful color and mild smoke Love some smokiness? Try smoked paprika for depth
- Salt: sets off every bite Light sprinkle at first then adjust once they’re baked to taste
- Black pepper: for a little spicy bite Fresh cracked is best for that sharp pop
- Grated Parmesan cheese: forms the crispy cheesy finish Freshly grated melts best but pre-grated works too
- Fresh parsley: adds bursts of green freshness Sprinkle right before eating
- Your favorite dipping sauces: ranch spicy mayo garlic dip—pick what sounds good
Easy-To-Follow Steps
- Finish and Eat:
- Right out of the oven, hit those wedges with chopped parsley and a bit more Parmesan Serve hot with loads of your favorite sauces and eat before they cool
- Bake in Oven:
- Lay out your wedges skin side down, give them elbow room so they all brown in hot air Bake at four hundred, flipping them halfway, until they’re golden and soft inside
- Mix Seasonings:
- Combine oil, garlic, Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper in a big bowl Drop in the potatoes and toss so everything’s coated Add the Parmesan last and give them a final toss for the cheesy crust
- Cut Potatoes:
- Wash your potatoes well and slice them into even wedges. Keeping sizing the same means they’ll all crisp up together
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What’s Good To Know
Every time I make these, my daughter always grabs the crispiest wedge and dips it in ranch. Some days she wants extra cheese melted over everything and says it’s her number one after-school treat.
How to Store Leftovers
Once cool, pop extra wedges in a sealed container in the fridge and they’ll last about three days. For the best crunch, spread them out and reheat in the oven or air fryer at three seventy-five for five to seven minutes. The microwave softens them but works if you need a fast fix.
Swap Ingredients
No Parmesan? Try Romano Asiago or sharp cheddar for a new twist. Sweet potatoes make for a sweeter wedge that cooks faster—watch the oven. You can use any dried herbs you like instead of Italian mix, and olive oil can be swapped for avocado or canola oil easily.
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Serving Up Ideas
Put these beside burgers roast chicken or anything that likes a crunchy side. Dipping sauces like ranch, zippy aioli, or ketchup with a kick are all winners. Throw some more fresh herbs on for extra pop and color at the end.
Fun Background
Potato wedges are awesome comfort food and a hit everywhere—think classic diners in the States or little cafes all over Europe. Parmesan and garlic give them a bit of Mediterranean flair, but the taste is just familiar and crowd-pleasing every time.
Common Recipe Questions
- → What’s the best kind of potato for wedges?
Russets turn out soft inside and crispy outside. Yukon Golds are a bit creamier if that’s what you like.
- → How can I get wedges super crunchy?
Chill the cut potatoes in cold water for half an hour to pull out some starch, then dry them before baking.
- → Can I use something else instead of Parmesan?
Definitely! Asiago, cheddar, or even Pecorino give a nice cheesy flavor with a twist.
- → What kinds of dips go with these wedges?
Dip them in ranch, spicy mayo, or even a garlicky aioli for extra zing.
- → Is it okay to prep these ahead of time?
For sure. Let them cool off, pop them in the fridge, then warm them back up in your oven or air fryer later.
- → How do I make these spicy?
Mix in cayenne or red pepper flakes with your seasonings to bump up the heat.