These golden, Garlic Parmesan Baked Potato Wedges get coated in garlic, smoked paprika, and parmesan before they hit the oven, and they come out tasting like something you'd order at a restaurant. I first made them on a Tuesday night when I was craving fries but didn't want to deal with a fryer, and now they're on repeat in our house. The parmesan gets all toasty and caramelized on the outside while the insides stay fluffy and tender, and honestly, they disappear faster than I can make them.
If you're looking for an easy side that feels a little fancy but uses ingredients you probably already have, these Easy Buffalo Chicken Sliders and these Garlic Parmesan Baked Potato Wedges make an unbeatable combo, or serve them alongside Mozzarella Stuffed Meatballs for a crowd-pleasing dinner.
What Makes These Garlic Parmesan Baked Potato Wedges
The secret is in the coating and the spacing. When you toss the Garlic Parmesan Baked Potato Wedges in olive oil mixed with garlic powder, smoked paprika, and a little onion powder, every surface gets covered evenly. Then you spread them out on the baking sheet with space between each one so the hot air can circulate, and that's what gives you those crispy edges. The parmesan adds another layer of flavor and helps create an almost golden crust. Using Russet potatoes makes a difference too since they have a higher starch content, which means fluffier insides and crispier outsides.
Jump to:
- What Makes These Garlic Parmesan Baked Potato Wedges
- Garlic Parmesan Baked Potato Wedges Ingredients
- How to Make Garlic Parmesan Baked Potato Wedges
- Smart Substitutions and Variations
- Equipment For Garlic Parmesan Baked Potato Wedges
- How to Store and Reheat Leftover Garlic Parmesan Baked Potato Wedges
- Perfect Pairings and Serving Ideas
- Expert Tips
- Why You'll Love These Garlic Parmesan Baked Potato Wedges
- FAQ
- Related
- Pairing
- Garlic Parmesan Potato Wedges
Garlic Parmesan Baked Potato Wedges Ingredients
Here's everything you need to make these crispy, cheesy Garlic Parmesan Baked Potato Wedges.
See Recipe Card Below This Post For ingtedient Quantites
- Olive Oil: Helps the seasonings stick and ensures the wedges get golden and crispy in the oven. Room-temperature oil blends more easily with the spices.
- Garlic Powder: Gives that savory, garlicky flavor without the risk of burning fresh garlic at high heat.
- Onion Powder: Adds a subtle sweetness and depth that complements the garlic beautifully.
- Smoked Paprika: This is what gives the wedges their warm, slightly smoky flavor and gorgeous color. Regular paprika works too, but smoked takes it up a notch.
- Kosher Salt: Enhances all the other flavors and helps draw out moisture from the potatoes for crispier results.
- Black Pepper: Adds a gentle kick and balances the richness of the cheese and oil.
- Russet Potatoes: The best choice for crispy wedges because of their high starch content. Make sure they're scrubbed clean but you can leave the skins on for extra texture and nutrition.
- Parmesan Cheese: Finely grated or shredded parmesan melts into the wedges and creates those irresistible crispy, cheesy bits. Freshly grated tastes best and melts more evenly.
- Fresh Parsley: Chopped parsley adds a pop of color and a fresh, herbaceous note that cuts through the richness.
How to Make Garlic Parmesan Baked Potato Wedges
Let me walk you through each step so your Garlic Parmesan Baked Potato Wedges turn out perfectly crispy every time.
Preheat oven: Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper. This prevents sticking and makes cleanup easier.
Prep the potatoes: Rinse and scrub the Russet potatoes thoroughly to remove any dirt, then pat them completely dry with a paper towel. Any moisture left on the skins will create steam instead of crispiness.
Cut into wedges: Slice each potato in half lengthwise, then place the cut side down and slice again into quarters. For larger potatoes, cut each quarter in half to create 8 even wedges. Keeping them similar in size helps them cook evenly.
Make the seasoning mix: In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper until everything is well combined and the spices are evenly distributed.
Coat the wedges: Place the potato wedges into a large mixing bowl and pour the oil mixture over them. Toss gently but thoroughly to make sure every wedge gets coated on all sides.
Arrange on baking sheets: Spread the coated wedges in a single layer on your prepared baking sheets, leaving a little space between each one. Crowding them will trap steam and make them soggy instead of crispy.
Add parmesan and bake: Sprinkle about three-quarters of the parmesan cheese over the wedges, then bake for 30 to 35 minutes, flipping them halfway through so both sides get golden and crispy.
Finish and serve: Once the wedges are crispy and golden brown, remove them from the oven. Sprinkle with the remaining parmesan cheese and garnish with freshly chopped parsley. Taste and add more salt and pepper if you like, then serve them warm with your favorite dipping sauce.
Smart Substitutions and Variations
You can use avocado oil instead of olive oil if you prefer a more neutral flavor or want a higher smoke point. Yukon Gold potatoes work in a pinch, though they won't get quite as crispy as Russets since they have less starch. If you don't have smoked paprika, regular paprika or even a pinch of cayenne pepper can work, you'll just lose that smoky depth. Freshly grated parmesan gives the best flavor and texture, but the pre-shredded kind from the store will work too.
Equipment For Garlic Parmesan Baked Potato Wedges
You don't need anything fancy to make these. Two large baking sheets are essential so the Garlic Parmesan Baked Potato Wedges have plenty of room to crisp up. Parchment paper keeps everything from sticking and makes cleanup a breeze. A small mixing bowl for the seasoning mix and a large mixing bowl for tossing the wedges are all you need beyond that. A whisk helps blend the oil and spices smoothly, and paper towels are handy for drying the potatoes after you rinse them.
How to Store and Reheat Leftover Garlic Parmesan Baked Potato Wedges
If you somehow have leftovers (which rarely happens in our house), store them in an airtight container in the fridge for 5 to 7 days. To reheat them and get that crispy texture back, I recommend using the oven rather than the microwave. Preheat your oven to 375°F and spread the Garlic Parmesan Baked Potato Wedges on a baking sheet, then bake for about 10 minutes until they're heated through and the edges crisp up again. You can also freeze these for up to 3 months. Let them cool completely first, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Reheat from frozen at 400°F for 15 to 20 minutes.
Perfect Pairings and Serving Ideas
These Garlic Parmesan Baked Potato Wedges are incredibly versatile. Serve them alongside Buffalo Chicken Stuffed Peppers for a cozy weeknight dinner, or pair them with Easy Crack Chicken Noodle Soup when you want something comforting. They're also perfect for game day, set out a variety of dipping sauces like ranch, garlic aioli, or spicy ketchup and watch them disappear. I love serving them with Authentic Mexican Tamales for a fun mix of flavors, or as a side to any grilled meat or fish.
Expert Tips
Cut your Garlic Parmesan Baked Potato Wedges as evenly as possible so they all finish cooking at the same time. If some are much thicker than others, the thin ones will burn before the thick ones are done. Don't be shy with the seasoning, potatoes can handle a lot of flavor. Taste your oil mixture before tossing and adjust the salt or garlic powder if needed. For an extra flavor boost, try adding a little grated lemon zest to the parsley garnish at the end, it adds a bright, fresh note that really wakes everything up. If you're doubling the recipe, use separate baking sheets and rotate them halfway through baking so everything cooks evenly.
Why You'll Love These Garlic Parmesan Baked Potato Wedges
You get all the satisfaction of fries without any deep-frying mess. The smoked paprika adds a subtle warmth that makes these feel a little more special than plain roasted potatoes, and the parmesan creates these crispy, salty bits that stick to the edges. They're ready in about 45 minutes from start to finish, and you can easily double the batch if you're feeding a crowd. My neighbor Hannah tried them last week and immediately texted me asking for the recipe, which is always a good sign.
FAQ
How do you make baked potato wedges crispy?
The key is drying your potatoes completely before coating them, spreading them out with space between each wedge so air can circulate, and baking at a high temperature like 400°F. Flipping them halfway through also helps both sides get golden and crispy. A light coating of oil and parmesan creates that perfect crispy crust.
What is the best type of potato for crispy wedges?
Russet potatoes are hands down the best choice because they have a high starch content, which makes them fluffy on the inside and crispy on the outside. Yukon Golds can work too, but they're waxier and won't get quite as crispy. Avoid red potatoes for this recipe since they tend to stay more firm and dense.
Can I use parmesan cheese for baked potato wedges?
Absolutely! Parmesan adds incredible flavor and helps create a crispy, golden coating on the wedges. Freshly grated parmesan works best because it melts more evenly and has better flavor than the pre-shredded kind. Just sprinkle most of it on before baking and save a little to add at the end for extra cheesy goodness.
How can I store leftover potato wedges?
Store any leftovers in an airtight container in the fridge for up to a week. To reheat them and get back that crispy texture, bake them at 375°F for about 10 minutes instead of using the microwave. You can also freeze them for up to 3 months, just reheat from frozen at 400°F for 15 to 20 minutes. Oliver likes to sneak cold Garlic Parmesan Baked Potato Wedges from the fridge for an after-school snack, though they're definitely better reheated.
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Pairing
These are my favorite dishes to serve with Garlic Parmesan Baked Potato Wedges
Garlic Parmesan Potato Wedges
Ingredients
- 3 ½ tablespoons Olive Oil or avocado oil for frying
- 1 ¼ teaspoons Garlic Powder for aromatic flavor
- ½ teaspoon Onion Powder mild sweetness
- 1 ⅛ teaspoons Smoked Paprika adds a smoky touch
- ½ teaspoon Kosher Salt or to taste
- ½ teaspoon Black Pepper or to taste
- 5 large Russet Potatoes scrubbed clean perfect for roasting
- ⅓ cup Finely grated or shredded parmesan cheese freshly grated for best flavor
- 2 tablespoons Fresh chopped parsley for garnish
Instructions
- Preheat your oven to 400°F and line 2 large baking sheets with parchment paper.
- Rinse the potatoes thoroughly and scrub off any dirt. Dry with a paper towel.
- Cut each potato in half lengthwise. Then, cut each half into quarters, and further slice large pieces into eighths for wedges.
- In a small bowl, combine olive oil, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Whisk together.
- Place the potato wedges in a large bowl. Pour the oil mixture over the top and toss well to coat.
- Arrange the coated wedges on the prepared baking sheets, ensuring there is some space between each wedge.
- Sprinkle the wedges with about ¾ of the parmesan cheese and bake for 30-35 minutes, flipping halfway through to ensure even crispness.
- Once the potatoes are golden and crispy, remove them from the oven. Sprinkle with the remaining parmesan cheese and garnish with fresh parsley.
- Season with additional salt and pepper if desired. Serve immediately with your favorite dipping sauce.
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