Garlic Parmesan Potato Wedges

There’s a certain magic in the kitchen when a simple ingredient transforms into something comforting and irresistible. These Garlic Parmesan Potato Wedges emerge from the oven with a buttery, roasted aroma of garlic and olive oil, a golden, crisp exterior that gives way to a pillowy interior, and a dusting of salty, nutty Parmesan that finishes each bite with umami sparkle. Picture a steaming platter placed at the center of a table—steam rising, hands reaching, laughter following the first crunchy, cheesy bite. It’s the kind of food that warms chilly evenings, complements weekend gatherings, and rescues casual weeknight dinners with minimal fuss.

If you’re curious about an alternate oven-baked approach or want to compare techniques, take a look at my other method for a similar dish at baked garlic parmesan potato wedges guide — it’s a quick read with helpful photos.

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Highlights

Per serving (recipe yields 4 servings). Nutrient values are approximate and calculated using standard food composition values (USDA FoodData Central) and checked against public health guidance (CDC) for context.

Calories: ~350 kcal
Protein: ~11 g
Carbohydrates: ~53 g
Fat: ~11 g
Fiber: ~6.5 g
Sodium: ~800 mg

Notes on accuracy and context: Potatoes, olive oil, and Parmesan contribute most calories; sodium is influenced heavily by the added salt and Parmesan. These figures are estimates based on typical ingredient weights (4 large potatoes ≈ 1,200 g total; 1/2 cup grated Parmesan ≈ 50 g). For detailed, individualized nutrition analysis consult a registered dietitian or a nutrition database such as USDA FoodData Central. The CDC recommends adults limit daily sodium to less than 2,300 mg, so be mindful of portioning if you’re watching intake.

Why You’ll Love It

This recipe wins on flavor, texture, and ease. The garlic and olive oil infuse the wedges with savory depth while high-heat roasting produces a crisp crust and tender heart—the contrast makes every bite satisfying. It’s perfect for gathering: an easy shareable side for a game night, a family-style dinner, or a potluck. At the same time, it’s uncomplicated enough for quick weeknight meals and comforting on chilly mornings when you want something warm and substantial alongside eggs or a simple salad. The dish also evokes nostalgic, communal moments—the kind of comfort food that inspires seconds and remembered conversations.

How to Make Garlic Parmesan Potato Wedges

Ingredients

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

Optional ingredients and substitutions

Swap olive oil for avocado oil for a neutral oil with a high smoke point.
Use nutritional yeast (2–3 tablespoons) in place of Parmesan for a vegan, cheesy flavor.
Add smoked paprika (1/2 teaspoon) or cayenne (pinch) for smoky or spicy notes.
Use fresh parsley (1 tablespoon, chopped) instead of dried for brighter herb flavor.

Instructions

Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven.
Wash and cut the potatoes into wedges. For even cooking, cut each potato into 8 wedges (cut in half lengthwise, then each half into quarters).
In a large bowl, combine the olive oil, minced garlic, salt, pepper, and dried parsley. Toss the potato wedges with the mixture until evenly coated. Tip: avoid overmixing to prevent bruising the wedges; a gentle toss is enough.
Spread the wedges on a baking sheet in a single layer, skin side down if possible. Give them space—crowding leads to steaming rather than crisping.
Bake for 25–30 minutes or until golden and crispy, flipping halfway through to ensure even browning. Check doneness by piercing the thickest wedge with a fork; it should meet little resistance.
Remove from the oven and immediately sprinkle with grated Parmesan cheese so it melts slightly and adheres to the hot wedges.
Serve hot as a side dish.

Practical tips: Use a heavy, rimmed baking sheet (not foil-lined) so heat distributes evenly. If you prefer extra-crispy edges, finish with a quick 2–3 minute broil—watch closely so the cheese doesn’t burn.

For an alternate seasoning or to see a slightly different preparation, you can also explore this variation at another garlic parmesan potato wedges page.

Serving Suggestions

Serve plain with a sprinkle of extra Parmesan and fresh parsley.
Offer dipping sauces: garlic aioli, chipotle mayo, ketchup, or sour cream with chives.
Make it a brunch companion: pair with scrambled eggs, roasted tomatoes, and a pot of coffee or tea.
Turn it into a casual meal by topping wedges with pulled chicken, shredded cheese, and green onions for a loaded version.
Presentation tip: stack wedges in a small metal cone or on a wooden board alongside ramekins of dip for a cozy, shareable platter.

Storage Instructions

Room temperature: Serve within 2 hours of baking. For food safety, do not leave cooked potatoes at room temperature longer than 2 hours.
Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
Freezer: You can freeze baked wedges for up to 2 months. Flash-freeze on a sheet tray until solid, then transfer to a freezer bag. Reheat in a 400°F (200°C) oven for 10–15 minutes from frozen for best texture (air-frying also works well).

Expert Tips

Choose the right potato: starchy varieties (like Russet) crisp beautifully while waxy potatoes (Yukon Gold) hold shape and have a creamier interior—both work, but expect slightly different textures.
Dry the potatoes after washing: moisture on the surface inhibits crisping. Pat dry with a kitchen towel or paper towels.
Even wedges = even cooking: cut wedges uniformly to avoid undercooked centers.
Temper your cheese timing: sprinkle Parmesan immediately after baking so the residual heat melts it into the crust without burning.
Don’t skimp on heat: 425°F (220°C) encourages caramelization and a golden crust—lower temps yield softer, less crispy results.

Creative Twists

Vegan Parmesan & Herb: Omit cheese, use 2–3 tablespoons nutritional yeast, 1/2 teaspoon onion powder, and extra parsley for a vegan “cheesy” finish.
Spicy Buffalo Wedges: Toss baked wedges in buffalo wing sauce and top with finely chopped celery and a drizzle of ranch or blue cheese dressing.
Mediterranean Twist: Add 1 teaspoon dried oregano, zest of 1 lemon, and finish with crumbled feta and chopped fresh mint or parsley.
Garlic-Parmesan Loaded Wedges: Top with sautéed mushrooms, caramelized onions, shredded chicken, extra Parmesan, and broil briefly until bubbly.

Frequently Asked Questions

Q: Can I use frozen potato wedges?
A: Yes—thaw and pat dry first, then toss with oil and seasonings. Cooking time may be shorter and texture varies; oven or air fryer works best.

Q: My wedges are soft, not crispy. What went wrong?
A: Usually overcrowding the pan or too low a temperature. Spread wedges in a single layer, don’t stack, and roast at 425°F (220°C). Drying potatoes before oiling also helps.

Q: How can I reduce the sodium?
A: Cut the added salt to 1/2 teaspoon and use a low-sodium grated cheese or reduce Parmesan to 1/4 cup. Flavor with extra herbs and lemon zest to compensate.

Q: Are there healthier swaps?
A: Roast with less oil (1 tablespoon) and substitute nutritional yeast for some or all of the Parmesan to lower fat and saturated fat slightly.

Q: Can I make these ahead?
A: Yes—par-bake wedges for 15 minutes, cool, refrigerate, then finish baking before serving for best fresh-crisp texture.

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Conclusion

Give these Garlic Parmesan Potato Wedges a try the next time you want something comforting, shareable, and easy to prepare—then tell me how they turned out. For inspiration from other recipe writers and to compare technique and presentation, check this classic take from Allrecipes at Allrecipes’ Garlic Parmesan Potato Wedges and a popular baked version with step-by-step photos at Creme De La Crumb’s Baked Garlic Parmesan Potato Wedges. I’d love to see your variations—share photos or notes and join the conversation on the blog.