Baked Garlic Parmesan Wedges

These crispy Baked Garlic Parmesan Wedges are a perfect blend of golden potatoes, savory cheese, and aromatic herbs.

Quick Answer: Make Baked Garlic Parmesan Wedges by cutting potatoes into wedges, tossing with olive oil, garlic, and seasonings, then baking at 425°F for 30-35 minutes until crispy. Finish with freshly grated Parmesan and parsley.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Category: Side Dish

Difficulty: Easy

Cuisine: American/Italian Fusion

Yield: 4 servings

Dietary: Vegetarian

Why You’ll Love This Recipe

Crispy exterior with fluffy interior and rich garlic-Parmesan flavor
Simple preparation with minimal ingredients
Healthier alternative to deep-fried potatoes
Budget-friendly side dish
Perfect for meal prep and reheating

Quick Benefits

Baked Garlic Parmesan Wedges offer the perfect combination of crispy edges and tender centers. They’re healthier than traditional fries, packed with flavor, and versatile enough to pair with any main dish.

Ingredients

4 Russet potatoes, sliced into uniform wedges
1 ½ teaspoons Italian seasoning
Salt and pepper to taste
2 teaspoons garlic powder
4 tablespoons olive oil
½ cup Parmesan cheese, shredded
Ranch dressing or ketchup for serving
Parsley for garnish

Instructions

Set the oven to 375°F (190°C) and grease a large baking sheet or pan.
In a mixing bowl, combine potato wedges with olive oil, garlic powder, salt, pepper, Italian seasoning, and Parmesan cheese. Toss well to coat each wedge evenly.
Place the seasoned potato wedges in a single layer on the prepared baking sheet.
Bake in the preheated oven for 25–35 minutes or until golden and tender. Check doneness with a fork.
Transfer baked wedges to a serving dish. Garnish with parsley if desired. Serve with ranch dressing, ketchup, or your favorite dipping sauce.

You Must Know

Pat potatoes completely dry before seasoning for maximum crispiness
Don’t overcrowd the baking sheet
Place cut-side up initially for better browning
Use freshly grated Parmesan for best melting

Serving Suggestions

Serve with marinara sauce for dipping
Pair with grilled chicken or steak
Accompany with a fresh garden salad
Serve alongside burgers or sandwiches

Creative Variations

Spicy: Add red pepper flakes or cayenne
Ranch Style: Use ranch seasoning instead of Italian herbs
Mediterranean: Add oregano and crumbled feta
Truffle: Finish with truffle oil and fresh thyme

Cultural Notes

While potato wedges originated as American pub food, this garlic-Parmesan version draws inspiration from Italian cuisine. The combination of Parmesan and herbs reflects the Mediterranean influence on modern American cooking.

Pro Tips

Soak cut potatoes in cold water for 30 minutes to remove excess starch
Use a metal baking sheet for better heat conductivity
Flip wedges halfway through for even cooking
Add cheese in the last few minutes to prevent burning

Frequently Asked Questions

Q: How do I make Baked Garlic Parmesan Wedges extra crispy?
A: Ensure potatoes are completely dry and don’t overcrowd the pan. A higher temperature (425°F) helps achieve crispiness.

Q: Can I use different potatoes?
A: Yes, but russet potatoes work best for their starch content and ability to crisp up.

Q: How do I store leftovers?
A: Store in an airtight container for up to 3 days. Reheat in the oven for best results.

Q: Can I make these without cheese?
A: Yes, simply omit the Parmesan and add extra herbs and seasonings.

Q: Why are my wedges not crispy?
A: This usually happens if the potatoes are too wet or the pan is overcrowded.

Health Benefits

These Baked Garlic Parmesan Wedges are healthier than deep-fried alternatives, containing less fat and fewer calories. Potatoes provide vitamin C, potassium, and fiber, while olive oil adds heart-healthy fats.

Nutrition

(Per serving, estimate) Calories: 290 • Carbs: 42g • Protein: 8g • Fat: 12g • Sodium: 450mg

Notes

For best results, serve immediately while hot and crispy. Leftover wedges can be reheated but may not be as crispy as fresh-baked.