Garlic Parmesan Potato Wedges (Crispy Oven-Baked)

Garlic Parmesan Potato Wedges are the kind of side I make on repeat in my kitchen. They turn golden and crisp on the outside, soft inside, with real garlic and parmesan in every bite. It’s dependable, easy, and pairs with almost anything.

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Quick Tips to Make Garlic Parmesan Potato Wedges Effortless

Think of this section as motivation, not lecture. You want wedges that are crisp outside, fluffy inside, and consistently successful without a lot of babysitting. A couple of small technique choices change the whole outcome, and I’ll set the tone so you can nail them the first time, and every time after.

Ingredient Lineup

• 4 large potatoes
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon paprika

Step-by-Step Method

1. Preheat your oven to 425°F (220°C). (Expert mini-tip: Let the oven fully reach temperature before baking, the high heat is what makes them crisp, and an infrared thermometer helps if your oven runs cool.)
2. Wash and slice the potatoes into wedges. (Expert mini-tip: Cut evenly so all wedges finish at the same time, about 8 wedges per potato for a good balance of interior and crisp edge.)
3. In a large bowl, combine olive oil, garlic, salt, pepper, oregano, and paprika. (Expert mini-tip: Grate the garlic into the oil rather than chopping roughly, it disperses more evenly and avoids raw-garlic hotspots.)
4. Toss the potato wedges in the mixture until well coated. (Expert mini-tip: Give them a gentle massage, squeezing the oil and spices into the cut surfaces, that helps flavor penetrate while still keeping a dry exterior.)
5. Arrange the wedges on a baking sheet in a single layer. (Expert mini-tip: Use a rimmed sheet and line it with parchment for easy cleanup, and don’t overcrowd the pan or you’ll steam instead of crisp.)
6. Sprinkle the grated Parmesan cheese over the wedges. (Expert mini-tip: Add half the cheese before baking and reserve some to finish after the oven, for a layered crispness and more flavor on the first bite.)
7. Bake for 30-35 minutes or until golden brown and crispy, flipping halfway through. (Expert mini-tip: Flip at about 18 minutes, then rotate the sheet if your oven has hot spots, watch for color not just time.)
8. Serve warm and enjoy! (Expert mini-tip: Rest on the cooling rack for a minute to let exterior crisp further, then season with a pinch more salt to brighten everything.)

Nutrition Breakdown

• Serving size: about 1 cup or 4–5 wedges, depending on potato size.
• Calories: roughly 200–260 per serving, depending on oil and cheese amounts.
• Protein: approximately 6–8 grams, mostly from Parmesan.
• Carbs: roughly 30–35 grams, primarily starch from the potato.
• Fat: about 7–10 grams, from olive oil and cheese.
• Fiber: 3–4 grams when skins are left on.

Short health insight: These wedges are a satisfying, moderately calorie-dense side that pairs well with lean proteins or a vegetable-heavy main to balance the meal, and keeping the skins on preserves fiber and nutrients.

Perfect Pairings

• Serve alongside grilled chicken or steak for a classic comfort plate, the salty cheese matches rich proteins nicely.
• Offer with a crisp green salad or quick slaw to add acidity and cut through the richness.
• Pair with roasted Brussels sprouts or steamed green beans for a simple weeknight vegetable trio.
• For game day or casual dinners, serve with ketchup, garlic aioli, or a lemony yogurt dip to give guests variety.
• In fall and winter, a bowl of soup and these wedges make a cozy, hands-on dinner before the crust of the wedges softens.

How to Store It Right

• Fridge: Cool completely, then place wedges in an airtight container with a paper towel to absorb moisture, keep up to 3 days.
• Freezer: Flash-freeze on a tray until firm, then transfer to a freezer bag for up to 2 months; re-crisp from frozen in a hot oven.
• Optimal reheating: Reheat in a 425°F (220°C) oven on a wire rack over a sheet pan for 8–12 minutes, or use an air fryer at 400°F for 5–8 minutes, until edges are crisp.
• Freshness tip: If you need to refresh soggy reheats, sprinkle a little grated Parmesan and a quick spray of oil before re-crisping to rebuild the crust.

Expert Tips

• Use starchy potatoes like Russets for a fluffy interior and crisp exterior, waxy potatoes will stay firmer and less fluffy.
• Parboil for speed without sacrificing crispness, simmer wedges 4 minutes then drain and dry thoroughly before oiling and baking.
• Salt after baking a little, not only before, to avoid drawing out too much moisture while still hitting the flavor.
• For extra crunch, toss wedges with a tablespoon of cornmeal or fine breadcrumbs along with the Parmesan before baking.
• If you want uniform browning quickly, slice one face flat when cutting and place that face down on the pan for more surface contact.

Flavor Experiments

• Seasonal: Autumn rosemary and smoked paprika with a finishing drizzle of maple-thyme butter for a cozy seasonal riff.
• Gourmet: Swap Parmesan for finely grated Pecorino Romano and finish with lemon zest and flaky sea salt for a sharper, brighter profile.
• Playful: Sprinkle with everything bagel seasoning and serve with a dill-cooler dip, fun for brunch or snack boards.

Learn from My Mistakes

• Mistake: Overcrowding the baking sheet, result is soggy wedges. Fix: Use two trays or bake in batches to give each wedge space.
• Mistake: Skipping the flip, result is uneven browning. Fix: Turn halfway and rotate the pan so all sides get heat exposure.
• Mistake: Using too much oil, result is greasy wedges. Fix: Measure oil carefully, toss just enough to coat without pooling on the pan.
• Mistake: Grating cheese too early, result is clumped, baked-on cheese patches. Fix: Reserve half to finish after the flip or just at the end for a fresher crust.
• Mistake: Cutting uneven wedges, result is mixed doneness. Fix: Match wedge sizes as you cut and trim where necessary for consistency.

What to Do with Leftovers

• Toss leftover wedges into a sheet-pan breakfast with eggs and sautéed peppers for an easy skillet hash.
• Chop and mix into a warm grain salad with arugula, roasted tomatoes, and a mustard vinaigrette for a quick lunch.
• Reheat and top with pulled chicken, a spoonful of salsa, and melted cheddar for casual loaded potato nachos.

Quick Questions

Q: How do I get wedges extra crispy without drying the inside?

A: The trick is heat and a single, moderate coating of oil, plus an oven that’s truly hot. Parboiling briefly, drying completely, then baking at 425°F gives a crisp exterior while the interior stays fluffy, and flipping ensures even color.

Q: Can I use sweet potatoes instead of Russets for this recipe?

A: Yes, sweet potatoes work, but they are softer and more prone to breaking. Lower the oven to 400°F and watch the bake time, and consider tossing in a tablespoon of cornstarch for added crispness.

Q: Is it better to peel potatoes or leave the skins on?

A: Leave the skins on for texture, fiber, and flavor, but scrub them well. Skins hold shape and add interest, and they crisp nicely when exposed to high heat.

Q: Can I make these wedges ahead for a party?

A: Partially cook them, cool, then refrigerate until needed; reheat on a hot sheet pan or in an air fryer to finish, this keeps prep ahead without losing final crispiness.