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introduction
Garlic Parmesan Potato Wedges are crispy on the outside and soft inside. They use simple ingredients and bake in the oven. These wedges make a great side or snack, and they pair well with many main dishes like BBQ Chicken with Cheesy Garlic Potatoes for a full meal.
why make this recipe
You can make this recipe fast with few ingredients. It needs no deep frying. The garlic and Parmesan add big flavor. You can dress them up or keep them simple.
how to make Garlic Parmesan Potato Wedges
Preheat the oven and cut the potatoes into wedges. Toss them in oil, garlic, and spices so each wedge gets flavor. Bake until they are golden and crisp, then add Parmesan so it melts on top. For a different meal idea, try pairing these with Cajun Chicken and Creamy Garlic Parmesan for a spicy and creamy combo.
Ingredients :
- 4 large potatoes (Russets or Yukon Gold)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Directions :
- Preheat the oven to 425°F (220°C).
- Wash the potatoes and cut each into 6 to 8 wedges, keeping the skin on.
- In a large bowl, combine olive oil, minced garlic, paprika, salt, and black pepper. Mix until combined.
- Add potato wedges and toss until evenly coated with mixture.
- Arrange wedges in a single layer on a baking sheet.
- Bake for 25 to 30 minutes, turning halfway, until golden and crisp.
- Remove from oven, sprinkle Parmesan on hot wedges, and return to oven for about 5 minutes until cheese melts.
- Garnish with parsley if using and serve warm.
how to serve Garlic Parmesan Potato Wedges
Serve warm on a plate or in a shallow bowl. Offer ketchup, ranch, or a garlic mayo dip on the side. They work well with grilled meats, chicken, or a fresh salad.
how to store Garlic Parmesan Potato Wedges
Cool the wedges to room temperature. Place them in an airtight container and keep in the fridge for up to 3 days. Reheat in the oven at 400°F (200°C) for 8–10 minutes to keep them crispy. A toaster oven also works well.
tips to make Garlic Parmesan Potato Wedges
- Cut wedges the same size so they cook evenly.
- Keep the skin on for more texture and flavor.
- Do not crowd the baking sheet; leave space so air can circulate.
- Turn wedges once halfway through baking for even crisping.
- Add Parmesan only at the end so it melts but does not burn.
variation (if any)
- Add 1/2 teaspoon of cayenne or chili powder for heat.
- Use Italian seasoning or dried oregano for a herb twist.
- Swap Parmesan for grated Pecorino for a sharper taste.
- Make them with sweet potatoes for a sweeter version.
FAQs
Q: Can I make these in an air fryer?
A: Yes. Cook at 400°F (200°C) for about 15–20 minutes, shaking once halfway, until crisp.
Q: Do I need to peel the potatoes?
A: No. The skin adds flavor and helps the wedges hold together.
Q: Can I use pre-minced garlic?
A: Yes. Use the same amount, but fresh garlic gives the best flavor.
Q: Can I freeze baked wedges?
A: You can freeze them after cooling. Store in a freezer bag up to 2 months. Reheat from frozen in the oven until hot and crisp.
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Garlic Parmesan Potato Wedges
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- Wash the potatoes and cut each into 6 to 8 wedges, keeping the skin on.
- In a large bowl, combine olive oil, minced garlic, paprika, salt, and black pepper. Mix until combined.
- Add potato wedges and toss until evenly coated with the mixture.
- Arrange wedges in a single layer on a baking sheet.
- Bake for 25 to 30 minutes, turning halfway, until golden and crisp.
- Remove from oven, sprinkle Parmesan on hot wedges, and return to oven for about 5 minutes until cheese melts.
- Garnish with parsley if using and serve warm.
