Autumn evenings at grandma’s, the aromatic scent of garlic filling the air – those comforting moments inspired me. They led me to perfect my own Irresistible Garlic Parmesan Potato Wedges, a dish that brings back so many warm memories.
My first attempt at potato wedges? Let’s just say they were either soggy disasters or burnt hockey pucks. Honestly, my dog probably ate better! It took a lot of trial and error, but I was determined to get that perfect balance of crispy exterior and fluffy interior.
Now, these Irresistible Garlic Parmesan Potato Wedges are a golden, crispy staple in my kitchen. So easy to make, they bring satisfying delight to every meal. It’s a nostalgic taste of home, perfected.
Ingredients for Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish
- Russet Potatoes: The star, providing the essential fluffy interior. Choose firm, unblemished potatoes for best results.
- Extra Virgin Olive Oil: Crucial for achieving golden-brown, crispy exteriors. Use a good quality oil for better flavor.
- Freshly Grated Parmesan Cheese: Infuses rich, salty, umami flavor into every bite of these potato wedges. Grate it fresh for superior taste.
- Fresh Garlic Cloves: Delivers pungent, aromatic garlic deliciousness. Mince finely for even distribution throughout the wedges.
- Cornstarch: The secret weapon for extra crispiness. Toss potatoes thoroughly to coat each wedge lightly.
- Garlic Powder: Adds a deeper, more mellow garlic note. Complements fresh garlic, enhancing the overall garlic parmesan profile of these irresistible wedges.
- Onion Powder: Provides a savory depth that balances the garlic and cheese. Essential for well-rounded, comforting flavor.
- Dried Oregano: Lends a classic herbaceous, slightly peppery aroma. Pairs perfectly with the Italian-inspired garlic parmesan flavors.
- Smoked Paprika: Offers beautiful color and a subtle smoky undertone. Enhances the savory profile of these baked potato wedges.
- Sea Salt: An essential seasoning that brings out all the flavors. Season generously for truly irresistible potato wedges.
- Freshly Ground Black Pepper: Adds a mild, pungent spice that brightens the dish. Grind fresh for maximum aromatic impact.
- Red Pepper Flakes: Provides a gentle warmth and a subtle spicy kick. Adjust quantity to your preferred level of heat.
- Fresh Parsley, chopped: Adds a burst of fresh herbaceousness and vibrant color. Sprinkle generously right before serving for garnish.
- Lemon Wedges: Offers a bright, acidic finish to cut through richness. A squeeze of fresh lemon juice elevates the flavors.
How to Make Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish
- Prep Wedges:
- Preheat your oven to 400°F (200°C). In a large bowl, toss the scrubbed and cut russet potato wedges with olive oil and cornstarch. Ensure each wedge is lightly coated for that perfect crispy exterior later.
- Season Wedges:
- Add minced garlic, freshly grated Parmesan, garlic powder, onion powder, oregano, smoked paprika, sea salt, pepper, and red pepper flakes (if using) to the bowl. These ingredients create the irresistible flavor of your Garlic Parmesan Potato Wedges.
- Coat & Spread:
- Toss everything thoroughly until the potato wedges are completely and evenly coated with the seasoning mixture. Then, spread them in a single layer on a large baking sheet, ensuring no overcrowding. This prevents steaming and promotes crispiness.
- Bake Crispy:
- Bake for 30 minutes, flipping the Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish halfway through, until golden brown and fork-tender. They should be beautifully crispy on the outside.
- Finish Wedges:
- Once baked to perfection, transfer the hot wedges back to the large bowl. Add the fresh chopped parsley and an extra sprinkle of Parmesan cheese. Toss gently to combine, allowing the residual heat to melt the cheese slightly.
- Serve Warm:
- Serve your homemade Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish immediately. Garnish with more fresh parsley and offer lemon wedges on the side for a bright, zesty finish. Enjoy this comforting side!
There’s something so comforting about seeing those humble russet potatoes transform into perfect wedges, ready for their golden crisping. My kitchen inevitably becomes a delightful mess of potato scraps and stray Parmesan, a garlic smudge on my hand. Yet, as the warm aroma of roasted garlic and herbs fills the house, an inviting scent, it promises something special.
For a moment, all the daily chaos melts away, replaced by a quiet sense of peace watching the Irresistible Garlic Parmesan Potato Wedges turn beautifully golden. This is why I cook – for these moments of simple creation and the pure delight of sharing homemade goodness.
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 for up to 3-4 days. Don’t leave them out too long, otherwise they’ll get soggy quickly – a mistake I’ve made! Discard if they develop any off-smell or mold, ensuring you always enjoy them fresh.
For make-ahead convenience, cut potatoes (store in cold water) and mince garlic a day ahead. Toss with oil and seasonings and bake just before serving for the best crispy texture.
Reheat leftovers in the oven or air fryer until crispy again. Avoid microwaving to preserve their delicious texture.
What to Serve with Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish
Serve these golden Garlic Parmesan Potato Wedges hot and fresh from the oven, straight onto a platter with extra fresh parsley for a vibrant touch. They pair perfectly with a juicy grilled chicken breast, a hearty steak, or a crisp green salad. Enjoy them as a satisfying side at any gathering.
My favorite way to serve them is simply with a generous dollop of sour cream or a zesty dipping sauce. The cool creaminess perfectly balances the crispy, garlicky potatoes, making every bite a delight. It’s the perfect casual comfort food.
Frequently Asked Questions
- → How do I prevent my Garlic Parmesan Potato Wedges from turning out soggy?
- Overcrowding is the enemy of crispiness! Spread your wedges in a single layer on the baking sheet; otherwise, they’ll steam instead of roast. Preheating your oven thoroughly to 400°F and flipping halfway also helps immensely.
- → Can I use different potato varieties for these Garlic Parmesan Potato Wedges?
- For truly crispy and fluffy wedges, always use starchy russet potatoes. Waxy varieties like red or Yukon gold potatoes won’t achieve that ideal texture and often turn out soggy, a mistake I learned the hard way.
- → Can I prep Irresistible Garlic Parmesan Potato Wedges ahead of time or freeze them?
- You can prep by cutting potatoes and mincing garlic a day ahead, storing potatoes in cold water. Freezing cooked wedges isn’t recommended; they lose their crispy texture upon reheating. For best results, bake just before serving.
- → How long do leftover Garlic Parmesan Potato Wedges last in the fridge?
- Store leftover wedges in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or air fryer to regain crispiness. Microwaving makes them soggy, which is always disappointing.
- → What if I don’t have a large baking sheet for these crispy potato wedges?
- If you don’t have a large baking sheet, use two smaller ones. The key is to avoid overcrowding the potatoes at all costs. Overcrowding leads to steaming, not crisping, and you’ll miss that golden exterior.
Irresistible Garlic Parmesan Potato Wedges: Easy Baked Perfection
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Total Time: 50 Minutes
- Yield: 6 Servings 1x
- Category: Easy dinners
Description
How to make irresistible crispy garlic parmesan potato wedges with fluffy interiors and golden exteriors that are the perfect easy side dish.
Ingredients
- The Foundation Wedges:
- 2 pounds russet potatoes, scrubbed and cut into 1/2-inch wedges
- 1/4 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 4–5 cloves fresh garlic, minced
- 1 tablespoon cornstarch
- Aromatic Enhancers:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Essential Seasonings:
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh Finishers:
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1 lemon, cut into wedges (for serving)
Instructions
- Prep Wedges: Preheat your oven to 400°F (200°C). In a large bowl, toss the scrubbed and cut russet potato wedges with olive oil and cornstarch. Ensure each wedge is lightly coated for that perfect crispy exterior later.
- Season Wedges: Add minced garlic, freshly grated Parmesan, garlic powder, onion powder, oregano, smoked paprika, sea salt, pepper, and red pepper flakes (if using) to the bowl. These ingredients create the irresistible flavor of your Garlic Parmesan Potato Wedges.
- Coat & Spread: Toss everything thoroughly until the potato wedges are completely and evenly coated with the seasoning mixture. Then, spread them in a single layer on a large baking sheet, ensuring no overcrowding. This prevents steaming and promotes crispiness.
- Bake Crispy: Bake for 30 minutes, flipping the Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish halfway through, until golden brown and fork-tender. They should be beautifully crispy on the outside.
- Finish Wedges: Once baked to perfection, transfer the hot wedges back to the large bowl. Add the fresh chopped parsley and an extra sprinkle of Parmesan cheese. Toss gently to combine, allowing the residual heat to melt the cheese slightly.
- Serve Warm: Serve your homemade Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish immediately. Garnish with more fresh parsley and offer lemon wedges on the side for a bright, zesty finish. Enjoy this comforting side!
Notes
Avoid overcrowding the baking sheet; spread wedges in a single layer to ensure crispiness, not steaming.
Store leftover wedges in an airtight container in the refrigerator for up to 3-4 days; reheat in oven for best texture.
Always use starchy russet potatoes for optimal crispiness and fluffiness; waxy varieties will result in soggy wedges.
Serve these wedges hot and fresh from the oven, garnished with parsley and lemon wedges for a zesty finish.
Prep ahead by cutting potatoes and mincing garlic a day prior; store potatoes in cold water until ready to bake.
**Allergy Information:** Dairy
