Crispy Garlic Parmesan Wedges

This crispy baked garlic Parmesan potato wedge recipe transforms simple russet potatoes into a restaurant-quality side dish with minimal effort. They deliver that perfect balance of crispy exterior and fluffy interior that makes potato wedges irresistible.

I started making these potato wedges when looking for an alternative to French fries that would satisfy my picky teenagers. Now they specifically request these "special potatoes" whenever we have burgers or grilled chicken.

Ingredients

• Russet potatoes: The high starch content creates that perfect crispy exterior and fluffy interior. Choose medium to large potatoes of similar size for even cooking.
• Olive oil: Helps achieve golden crispiness while adding a subtle flavor. Use extra virgin for best results.
• Garlic powder: Infuses the wedges with aromatic flavor without burning like fresh garlic might. Use fresh if preferred but add in last 10 minutes.
• Italian seasoning: This herb blend provides complex flavor in one ingredient. Look for varieties with oregano, basil, rosemary, and thyme.
• Salt and pepper: Essential for enhancing all other flavors. Kosher salt works best for even distribution.
• Parmesan cheese: Use freshly grated for optimal melting and flavor. The aged varieties add more depth than pre-shredded options.
• Parsley: Optional but adds fresh color and a hint of brightness to the finished dish.
• Dipping sauces: Ranch dressing or ketchup complement these wedges perfectly, but they're delicious on their own.

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375°F or 190°C. This moderate temperature allows the potatoes to cook through while developing a golden exterior. Take time to properly grease your baking sheet or line with parchment paper to prevent sticking.

Cut the Potatoes:

Slice each russet potato lengthwise in half, then cut each half into 3-4 wedges depending on size. Aim for uniform thickness so they cook evenly. If time allows, soak cut potatoes in cold water for 30 minutes to remove excess starch, then pat completely dry.

Season Thoroughly:

In a large mixing bowl, drizzle potato wedges with olive oil first to create a base for seasonings to adhere. Add garlic powder, Italian seasoning, salt, and pepper. Use your hands to toss and ensure each wedge is fully coated on all sides. Finally, sprinkle with Parmesan and toss again gently.

Arrange for Optimal Crispiness:

Place seasoned wedges on the prepared baking sheet with the skin side down, ensuring they don't touch or overlap. This allows air to circulate around each piece, promoting even browning and crispiness.

Bake to Perfection:

Bake for 25-35 minutes until golden brown and fork-tender. The exact time depends on your oven and wedge thickness. Check at 25 minutes by inserting a fork into the thickest part of a wedge to test doneness.

Serve Immediately:

Transfer to a serving dish while hot. Garnish with freshly chopped parsley for color and a bright flavor contrast. Serve alongside your favorite dipping sauces.

My absolute favorite ingredient in this recipe is the Parmesan cheese. It creates these incredible crispy edges that remind me of the fancy truffle fries at our local bistro. My husband once ate an entire batch before our dinner guests arrived, and I had to quickly make another batch while hiding the remaining potatoes from him.

Storage and Reheating

These potato wedges are best enjoyed immediately after baking when they're at peak crispiness. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a single layer on a baking sheet in a 375°F oven for 10-15 minutes until hot and crisp again. Avoid microwaving as this will make them soggy. For meal prep, you can cut and season the potatoes up to 8 hours ahead, keeping them refrigerated until ready to bake.

Variation Ideas

Transform this base recipe by experimenting with different flavor profiles. For a spicy version, add cayenne pepper or red pepper flakes to the seasoning mix. Create a Mediterranean twist by using lemon zest, oregano and crumbled feta instead of Parmesan. For loaded potato wedges, top the baked wedges with shredded cheddar during the last 5 minutes of baking, then finish with sour cream, bacon bits and green onions. Sweet potato wedges work beautifully with this recipe too, though they may require a slightly shorter cooking time.

Serving Suggestions

These versatile potato wedges complement nearly any main dish. They pair perfectly with burgers, sandwiches, grilled meats or roasted chicken. For an appetizer spread, serve them alongside other finger foods like chicken wings and vegetable sticks with a variety of dipping sauces. Create a casual dinner board with these wedges as the centerpiece surrounded by cheese, charcuterie, olives and marinated vegetables. For a fun twist on loaded baked potatoes, set up a topping bar with cheese, sour cream, chives, bacon and salsa.

Frequently Asked Questions

→ How do I ensure crispy potato wedges?

Make sure to slice the potatoes evenly, coat them well with oil and seasonings, and bake in a single layer without overcrowding the tray.

→ Can I use a different type of potato?

Yes, while Russet potatoes work best for crispiness, Yukon Gold or red potatoes can also be used for slightly different textures.

→ What are some alternative seasonings?

You can try smoked paprika, onion powder, cayenne pepper, or fresh rosemary for unique flavor variations.

→ Can I make these ahead of time?

Yes, you can prepare the wedges and season them in advance, then bake them right before serving for optimal crispiness.

→ What dipping sauces pair well with these wedges?

Classic options like ranch dressing or ketchup work well, but you can also try garlic aioli, sour cream, or marinara sauce for variety.