The Ultimate Garlic Parmesan Potato Wedges You’ll Crave

Ingredients for Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish

• 2 lbs Russet potatoes, scrubbed and cut into 1/2-inch wedges: The ultimate base for these Garlic Parmesan Potato Wedges. Choose firm, blemish-free potatoes for best results.
• 1/4 cup extra virgin olive oil: Coats the wedges for incredible crispiness and golden-brown perfection. Use good quality olive oil for superior flavor.
• 1 tablespoon cornstarch: This secret ingredient ensures an extra-crispy exterior, much like restaurant-style wedges. Toss dry for best adhesion.
• 4 cloves garlic, minced: The star flavor builder, infusing every bite with aromatic, savory deliciousness. Use fresh garlic for the most potent taste.
• 1/2 cup freshly grated Parmesan cheese: Adds salty, umami depth and creates a gorgeous, cheesy crust. Always grate your own for superior flavor.
• 2 tablespoons fresh parsley, chopped: Provides a fresh, herbaceous counterpoint and vibrant color. Add right before serving for maximum impact.
• 1 teaspoon garlic powder: Enhances the fresh garlic flavor, providing a deeper, more robust savory profile. It’s an essential flavor layer.
• 1 teaspoon kosher salt, or to taste: Essential for seasoning and bringing out all the delicious potato and garlic flavors. Adjust to your preference.
• 1/2 teaspoon freshly ground black pepper, or to taste: Adds a subtle warmth and peppery kick to complement the savory wedges. Grind fresh for best aroma.
• 1/2 teaspoon onion powder: Contributes a subtle, savory depth that perfectly complements the garlic and cheese. Don’t skip this flavor enhancer.
• 2 tablespoons freshly grated Parmesan cheese (for finishing): A final flourish of salty, cheesy goodness for serving. It melts beautifully on warm wedges.
• 1 tablespoon fresh chives, chopped: Offers a delicate oniony freshness and a pop of green as a beautiful garnish. A lovely final touch.

How to Make Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish

Prep Potatoes:

Scrub and cut Russet potatoes into 1/2-inch wedges. In a large bowl, toss the wedges with olive oil and cornstarch until evenly coated. This initial coating is key for achieving perfectly crispy Garlic Parmesan Potato Wedges.

Season Wedges:

Add minced garlic, 1/2 cup Parmesan, parsley, garlic powder, salt, pepper, and onion powder to the bowl. Ensure all spices are evenly distributed for flavorful Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish.

Arrange & Bake:

Toss everything together until the potatoes are well coated with the seasonings. Arrange wedges in a single layer on a parchment-lined baking sheet, ensuring no overcrowding. This prevents steaming, leading to perfectly crispy wedges.

Bake Crispy:

Bake at 400°F (200°C) for 25-35 minutes, flipping halfway through. They are done when golden brown and tender inside. Achieve the ultimate crispy exterior for these Garlic Parmesan Potato Wedges.

Finish Flavors:

Once baked, immediately transfer the hot Garlic Parmesan Potato Wedges to a serving bowl. Sprinkle generously with the remaining 2 tablespoons of fresh Parmesan cheese and chopped chives. The heat helps the cheese melt beautifully.

Serve Warm:

Serve your delicious Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish immediately. They’re perfect as a comforting side or snack. Enjoy the crispy texture and savory flavors that make this recipe a family favorite.

How to Store Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish

To store leftover Garlic Parmesan Potato Wedges, place them in an airtight container and refrigerate promptly. They will stay fresh for 3-4 days. If left out too long, they’ll lose their crispness and could spoil – don’t do what I did and leave them on the counter overnight! Discard if they develop an off smell or visible mold.

For make-ahead convenience, you can cut the potatoes and mince the garlic a day in advance, storing them separately. However, assemble and bake just before serving for the best crispy texture. Reheat in the oven or air fryer to regain their delicious crispness.

What to Serve with Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish

These Garlic Parmesan Potato Wedges are perfect served hot, right from the oven, ensuring maximum crispness. For a lovely presentation, garnish with extra chives or parsley. They pair wonderfully with a classic grilled burger or a light, refreshing side salad. Enjoy them warm for the ultimate comfort food experience, making any meal special.

My personal favorite way to serve these wedges is alongside a cool, tangy sour cream and chive dip. The creamy texture and fresh flavors perfectly complement the crispy, garlicky potatoes. It’s a combination everyone will enjoy and ask for again!

Frequently Asked Questions

→ Can I use different potatoes for these Garlic Parmesan Potato Wedges?

No, I strongly recommend Russet potatoes for the best crispiness. Waxy potatoes, like red or Yukon Gold, won’t achieve the same fluffy interior and shatteringly crisp exterior. Stick to Russets for ultimate results.

→ How do I prevent my Garlic Parmesan Potato Wedges from turning out soggy?

The key is to avoid overcrowding the baking sheet. Give each wedge space to crisp up, otherwise they’ll steam instead of roast. Flipping them halfway through also helps achieve even crispness.

→ How long do baked Garlic Parmesan Potato Wedges stay fresh in the fridge?

Store any leftover Garlic Parmesan Potato Wedges in an airtight container in the refrigerator. They will stay fresh and delicious for about 3-4 days. Reheat them in an oven or air fryer for best crispness.

→ Can I prep the potatoes ahead of time for these crispy Garlic Parmesan Potato Wedges?

Yes, you can cut the Russet potatoes into wedges and mince the garlic a day in advance. Store them separately in airtight containers in the fridge. Assemble and bake just before serving for optimal crispness.

→ Why do my potato wedges not get crispy when baking at 400°F?

Ensure your oven is thoroughly preheated to 400°F; a cold oven prevents proper crisping. Also, don’t overcrowd the baking sheet, as steaming leads to soft wedges. My smoke detector taught me that!