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Toss these crispy-on-the-outside, fluffy-in-the-middle Garlic Parmesan Potato Wedges in the oven and watch them disappear. Takes no time for plain old spuds to turn into something everyone fights over, and you’ll have ‘em done before an hour’s up.
My bunch grabs these while they’re hot, so I always bake extra when guests drop in. That cheesy, herby shell just transforms potato wedges into something awesome, and you don’t need any fancy tricks.
Mouthwatering Ingredients
- Russet potatoes: Big, firm ones give those fluffy centers and crispy exteriors Just pick ones that aren’t bruised or sprouting
- Extra virgin olive oil: Makes your wedges golden and adds great flavor Fresh oil is your friend here
- Salt: Can’t skip it—pulls all the other flavors out Fine salt lets it spread everywhere
- Garlic powder: Kicks up the taste without burning like fresh garlic Go for the bold-smelling kind
- Italian herb seasoning: A quick way to toss in basil, oregano, or your favorite blend
- Parmesan cheese: Freshly grated is best, melts smooth and adds loads of taste
- Fresh parsley: Sprinkles on at the end, making things pop visually and bringing a hint of green Swap for cilantro if you want
Simple Directions
- Prep the Potatoes:
- Rinse those spuds and cut them lengthwise into eight pieces per potato That way, they bake even
- Coat the Potatoes:
- Put the wedges in a big bowl Pour over olive oil and toss till shiny, so they roast up crisp
- Mix the Coating:
- Mix garlic powder, salt, and Italian herbs in a small bowl Give it a sniff—it should smell amazing
- Add Cheese and Seasoning:
- Sprinkle parmesan all over the wedges and toss Once you do that, throw in your seasoning and mix well so every surface gets hit
- Arrange on Baking Sheet:
- Lay them out skin-down on a greased baking tray, spread apart for max crunch
- Bake to Perfection:
- Put the tray in a preheated oven at 375 Let them go for 25 to 35 minutes Flip at the halfway mark for even browning Fork-test to see if they’re soft inside and golden outside
- Finish and Serve:
- Soon as they’re out, sprinkle fresh parsley on top and dive in Dunk in your favorite sauce while hot for best flavor
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Honestly, these don’t last. People swipe them straight off the tray before we can serve anything else. Perfect for game day—gone in minutes.
Leftover Storage
Let leftovers get totally cool before packing in a container with a lid. Pop ‘em in your fridge for up to three days. To bring back the crunch, use a toaster oven or regular oven to heat. Microwave is quicker, but makes them a bit soft—they still taste great though!
Switch It Up
No russets? Go for Yukon Golds for a richer, creamier taste. Parmesan can be swapped with asiago, romano, or your go-to vegan cheese. For heat, toss in a dash of smoked paprika or cayenne before baking. Play around!
Yummy Pairings
Serve up with burgers or grilled chicken, or even next to a fresh salad. Folks can dip them in garlic sauce, ranch—whatever they love. For a brunch twist, lay them out alongside eggs for a filling meal.
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Backstory
You’ll find potato wedges on tables just about everywhere. Adding a garlicky, herby, cheesy coating brings in an Italian vibe but still gives you that classic American comfort. Skipping the fryer keeps things lighter without losing out on crunch or flavor.
Common Recipe Questions
- → What should I do so the wedges get extra crisp?
Set the potato slices skin-down on your tray so they don’t touch. Get every wedge coated in oil. Bake till they’re deep brown for the crunchiest bite.
- → Can I use a different cheese instead of parmesan?
You sure can. Pecorino Romano is awesome, or just use any hard cheese that melts well and turns golden in the oven.
- → What dips go well with these wedges?
Try ranch or classic ketchup, but garlic aioli or a tangy yogurt dip would be awesome, too. Pick whatever you want!
- → Is it cool to use potatoes besides Russet?
Yukon Golds totally work too, but Russets get the inside soft and the outside super crisp from their high starch.
- → Can I prep these in advance?
Sure thing—slice and season a bit ahead. Wait to bake until you’re almost ready to eat. Leftovers? Pop them in the oven again to crisp them back up.