Crispy Garlic Parmesan Wedges

This crispy and flavorful homemade Garlic Parmesan Potato Wedges recipe has been my secret weapon for impressing guests without spending hours in the kitchen. The perfect balance of crispy exterior and fluffy interior makes these wedges irresistible as an appetizer or side dish.

I first made these potato wedges during a spontaneous game night when I needed something quick to feed hungry friends. They disappeared so quickly that I had to make a second batch before halftime. Now they're requested at every gathering I host.

• Russet potatoes choose large ones with firm skin and minimal eyes for the best wedge shape and texture
• Olive oil provides the perfect base for creating a crispy exterior while adding a subtle flavor
• Salt enhances all the flavors and helps draw moisture out for extra crispiness
• Garlic powder infuses every bite with aromatic garlic flavor without burning like fresh garlic might
• Italian seasoning a convenient blend of herbs that adds complexity and Mediterranean flair
• Parmesan cheese creates a savory umami crust that turns golden and crispy in the oven
• Optional fresh herbs and dipping sauces elevate the presentation and add bright freshness to balance the richness

How To Make Garlic Parmesan Potato Wedges

Prepare the potatoes

Wash the potatoes thoroughly and pat them completely dry. Cut each potato in half lengthwise, then slice each half into 3 or 4 wedges of equal size. The uniform size ensures they cook evenly and finish at the same time. Place them in a large mixing bowl where you'll have plenty of room to toss them.

Season with oil

Drizzle the olive oil over the potato wedges while they're in the bowl. Using your hands, toss and massage the oil into each wedge, making sure every surface gets a light coating. This oil layer is crucial for developing that golden crispy exterior we're after.

Add the seasonings

Combine the salt, garlic powder, and Italian seasoning in a small bowl, mixing well to distribute the flavors evenly. Sprinkle this mixture over the oiled potatoes, tossing again to ensure each wedge is well coated. Be sure to get the seasonings into all the nooks and crevices.

Cheese application

Sprinkle the shredded parmesan cheese over the seasoned wedges while they're still in the bowl. Gently toss again, allowing the cheese to stick to the oil-coated surface. The cheese will create a delicious crust during baking.

Arrange for baking

Transfer the prepared wedges to your greased baking sheet, arranging them in a single layer with the skin side down. Avoid overcrowding which would cause them to steam rather than roast. Space them at least half an inch apart for optimal air circulation.

Bake to perfection

Place the baking sheet in your preheated oven and bake for 25-35 minutes. Check them at the 25-minute mark by inserting a fork to test tenderness. They should be golden brown on the outside and easily pierced with a fork when done.

I discovered the magic of adding the parmesan cheese directly to the wedges before baking rather than sprinkling it on after when I accidentally dumped the cheese in too early one day. That happy accident created an incredible crust that my family now considers the signature element of this dish. My daughter calls them "potato candy" because the crispy cheese edges taste almost caramelized.

Perfect Pairings

These garlic parmesan potato wedges complement nearly any main dish, but they shine particularly well alongside grilled meats, burgers, or sandwiches. For an elevated experience, serve them with a homemade aioli or a spicy sriracha mayo for dipping. The creamy sauce contrasts beautifully with the crispy texture of the wedges.

Storage and Reheating

Store any leftover potato wedges in an airtight container in the refrigerator for up to 3 days. Avoid using plastic wrap or bags as they trap moisture and make the wedges soggy. To reheat, place them on a baking sheet in a 375°F oven for about 10 minutes until heated through and crispy again. Avoid microwave reheating as it makes them soft and rubbery.

Customization Options

The basic recipe serves as a perfect canvas for customization based on your preferences. Try sprinkling red pepper flakes for heat lovers, or substitute the Italian seasoning with taco seasoning for a Mexican-inspired version. For a loaded potato wedge experience, top the hot wedges with a sprinkle of crispy bacon bits, chives, and a dollop of sour cream after baking.

Making Ahead Tips

You can prepare these wedges in advance by cutting the potatoes and storing them submerged in cold water in the refrigerator for up to 24 hours. This prevents browning and actually helps remove excess starch, contributing to a crispier end result. Just be sure to drain and dry them thoroughly before proceeding with the recipe. The seasoning mixture can also be prepared ahead and stored in an airtight container.

Recipe FAQs

→ How do I cut potatoes into wedges?

To cut potatoes into wedges, first wash and dry the potatoes thoroughly. Cut each potato in half lengthwise, then place the flat side down and cut each half into 3-4 equal wedges, depending on the size of your potato. This creates thick, evenly-sized pieces that will cook uniformly.

→ Can I use a different type of potato?

While russet potatoes are ideal for their fluffy interior and ability to crisp up nicely, you can substitute Yukon Gold or red potatoes. Yukon Golds will give you a creamier texture, while red potatoes hold their shape well. Just adjust cooking time as needed, as different varieties may cook faster or slower.

→ How can I make these wedges extra crispy?

For extra crispy wedges, soak the cut potatoes in cold water for 30 minutes before cooking to remove excess starch. Pat them completely dry before adding oil and seasonings. Also, ensure they're arranged in a single layer on the baking sheet with space between each wedge to allow air circulation.

→ What dipping sauces work best with these potato wedges?

These garlic parmesan potato wedges pair wonderfully with ranch dressing, blue cheese dressing, aioli, or marinara sauce. For a homemade option, mix mayonnaise with minced garlic, lemon juice, and herbs for a quick garlic aioli that complements the parmesan flavor.

→ Can I make these ahead of time?

While best served fresh and hot, you can prepare the wedges up to the point of baking and refrigerate them for a few hours. When ready to serve, bake as directed. Already baked wedges can be reheated in a 375°F oven for 5-10 minutes until hot and crispy again, though they may not retain their original level of crispiness.

→ How should I store leftover potato wedges?

Store cooled leftover wedges in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 5-10 minutes until crispy and heated through. Avoid microwaving as this will make them soggy.