Baked Garlic Parmesan Potato Wedges
I’ve been making these garlic‑parmesan potato wedges for years when I need a side that’s crispy, cheesy, and impossibly easy. They’re the kind of thing you can throw together for a weeknight dinner, a game‑day spread, or whenever you want a reliable crowd‑pleaser that’s better than frozen fries. The golden crust, the hit of garlic, and that nutty Parmesan finish make them feel special without fuss.
Why you’ll love this dish
These wedges hit a sweet spot: crunchy edges, fluffy insides, and big flavor with minimal effort. They’re budget‑friendly (potatoes are cheap), adaptable (swap spices or cheese), and kid‑approved. Make them when you want something comforting that pairs with almost anything — grilled chicken, burgers, a simple green salad, or as an indulgent snack.
“Crispy on the outside, tender inside — the cheese gives them a restaurant finish without the cost or wait.”
If you enjoy bold garlic flavors with potatoes, you might also like a slow‑cooker twist on garlic‑butter bites; check my take on a similar comfort combo at slow-cooker garlic butter beef bites and potatoes for another way to enjoy garlic and potatoes together.
How this recipe comes together
This is a straightforward roast: scrub and cut the potatoes into wedges, toss them in olive oil with minced garlic and spices, and roast until caramelized. Parmesan is sprinkled on before baking for a savory crust, with a final burst of cheese at the end to avoid burning. Expect about 40 minutes from start to finish, with one flip halfway to brown both sides evenly.
What you’ll need
- 4 large potatoes (Russets or Yukon Golds) — Russets crisp up best; Yukon Golds are creamier.
- 3 tablespoons olive oil
- 4 cloves garlic, minced (or 1–1½ teaspoons garlic powder in a pinch)
- 1 cup grated Parmesan cheese (freshly grated yields the best flavor)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika (smoked paprika adds a deeper flavor)
- Chopped parsley, for garnish
Substitutions/notes: use avocado oil for higher smoke point, or swap Parmesan for Pecorino Romano for a saltier bite. If you want a dairy‑free option, omit the cheese and add extra paprika and a sprinkle of nutritional yeast.
Step-by-step instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
- Wash the potatoes and cut each into 8 wedges: cut lengthwise into quarters, then halve each quarter. Try to keep wedges similar in size so they cook evenly.
- In a large bowl, whisk together olive oil, minced garlic, salt, black pepper, and paprika. Let the minced garlic sit in the oil for a minute to bloom the flavor.
- Add the potato wedges to the bowl and toss until every piece is evenly coated in the seasoned oil.
- Spread the wedges in a single layer on the prepared baking sheet. Don’t overcrowd; give them a little space for air to circulate — use two sheets if needed.
- Sprinkle half the grated Parmesan evenly over the wedges now. (For less burnt cheese, reserve the remaining half for the last 5 minutes of baking.)
- Bake for 30–35 minutes, flipping the wedges once about halfway through, until they’re golden and crisp. If you reserved cheese, add it during the last 5 minutes.
- Remove from the oven, garnish with chopped parsley, and serve hot.
If you want to compare roasting to other hands‑off methods, I also like pairing potatoes with beef bites in the slow cooker; see this flavorful variation at slow-cooker garlic butter beef bites and potatoes for inspiration.
Best ways to enjoy it
These wedges are versatile. Serve them as:
- A side to grilled steak or roasted chicken.
- Part of a casual platter with sliders and pickles.
- A dipping board with garlic aioli, ketchup, sriracha mayo, or tzatziki.
For a party, stack them on a platter and sprinkle extra Parmesan and chopped parsley right before serving for visual pop. If you want to turn them into a loaded dish, top with crumbled bacon, scallions, and a dollop of sour cream.
For more ideas pairing potatoes with hearty mains, check this slow‑cooker combo that balances meat and potatoes beautifully: slow-cooker garlic butter beef bites with potatoes.
Storage and reheating tips
Refrigerate leftovers in an airtight container within two hours of cooking; they’ll keep 3–4 days. To reheat and restore crispness, spread wedges on a baking sheet and warm in a 400°F (200°C) oven for 8–10 minutes or air fry at 360°F (180°C) for 4–6 minutes. Avoid microwaving if you care about texture — microwaves make them soggy.
To freeze: flash‑freeze baked wedges on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 425°F oven for 15–20 minutes until hot and crisp.
Pro chef tips
- Cut wedges into consistent sizes to ensure even baking.
- Pat potatoes dry after washing; surface moisture hinders browning.
- Let garlic sit briefly in the oil to mellow its raw bite and release aroma.
- Don’t crowd the pan — overcrowding creates steam, not crispness.
- Add half the Parmesan at the start and the rest at the end to prevent the cheese from burning while still getting a melty finish.
- For extra crunch, broil for 1–2 minutes at the end — watch closely.
Creative twists
- Lemon‑Herb: add lemon zest and chopped rosemary; finish with a squeeze of lemon.
- Spicy: mix ½ teaspoon cayenne or chipotle powder with the paprika.
- Italian: swap the paprika for Italian seasoning and top with shredded mozzarella for the last 5 minutes.
- Vegan: skip Parmesan and toss with nutritional yeast, extra garlic, and smoked paprika for a nutty, cheesy note.
- Air‑fryer method: cook at 400°F (200°C) for 18–22 minutes, shaking the basket halfway through.
Common questions
Q: Can I use sweet potatoes instead?
A: Yes — sweet potatoes will work but need a slightly lower temperature (400°F) and usually 5–10 more minutes because they soften differently. Coat them well to avoid drying out.
Q: How do I stop the Parmesan from burning?
A: Add only half the cheese at the start; sprinkle the rest in the last 5 minutes. Alternatively, use a finer grate of Parmesan so it melts more evenly.
Q: Are these wedges gluten‑free?
A: Yes. The base ingredients here are naturally gluten‑free, but watch for cross‑contamination or add‑ins (breading or seasoned mixes) that might contain gluten.
Q: Can I cut this recipe in half?
A: Absolutely. Use fewer potatoes and the same 425°F temperature; cooking time will be similar — just monitor doneness.
Conclusion
These Baked Garlic Parmesan Potato Wedges are an unfussy way to get restaurant‑style crispness at home. They’re perfect for weeknights, game day, or whenever you want a dependable, crowd‑friendly side. For another well‑tested riff on this idea, see this reliable home cook’s version at Baked Garlic Parmesan Potato Wedges – Creme De La Crumb, and if you want a different egg‑and‑potato perspective, this simple, easy approach is also worth reading: Baked Garlic Parmesan Potato Wedges | Easy Potato Side Dish ….
Garlic Parmesan Potato Wedges
Ingredients
Method
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
- Wash the potatoes and cut each into 8 wedges: cut lengthwise into quarters, then halve each quarter.
- In a large bowl, whisk together olive oil, minced garlic, salt, black pepper, and paprika. Let the garlic sit in the oil for a minute to bloom the flavor.
- Add the potato wedges to the bowl and toss until evenly coated in the seasoned oil.
- Spread the wedges in a single layer on the prepared baking sheet, giving them space for air circulation.
- Sprinkle half the grated Parmesan evenly over the wedges.
- Bake for 30–35 minutes, flipping the wedges about halfway through until they’re golden and crisp. If you reserved cheese, add it during the last 5 minutes.
- Remove from the oven, garnish with chopped parsley, and serve hot.
