Okay, let’s dive into one of my family’s absolute favorite side dishes – baked garlic parmesan potato wedges! I swear, these crispy, cheesy, garlicky wedges disappear faster than I can pull them out of the oven. I remember the first time I made these; I was trying to recreate something we’d had at a local burger joint. Let’s just say, the first few attempts were… less than stellar. Soggy potatoes, burnt garlic – the whole nine yards! But, oh, that “aha!” moment when I finally figured out the perfect balance of crispiness, seasoning, and cheesy goodness!
Honestly, these baked garlic parmesan potato wedges have become a staple in our house. They’re perfect for busy weeknights because they’re so simple to throw together, and they’re always a hit at potlucks and barbecues. Plus, even my pickiest eater devours them!
I struggled a little bit, especially getting that crispy edge, until I learned the importance of soaking the potato wedges in cold water. It really helps draw out the starch, which leads to ultimate crispiness in the oven. Who knew such a simple step could make such a difference? The first time I got it right, the whole family cheered! It felt like a real kitchen victory. And trust me, that feeling is addictive!
This baked garlic parmesan potato wedges recipe is a true lifesaver. It’s versatile, crowd-pleasing, and surprisingly easy once you get the hang of it. It’s also something that the kids can help with – scrubbing potatoes and tossing them in the seasonings are perfect little-helper jobs. It’s all about making it a family affair! It’s one of those recipes that I know I’ll be passing down for generations.
Trust me, once you try this baked garlic parmesan potato wedges recipe, you’ll never go back to plain old fries again. These are seriously addictive!
INGREDIENTS FOR Baked Garlic Parmesan Potato Wedges
Alright, let’s get down to the nitty-gritty and talk about what you’ll need to make these amazing baked garlic parmesan potato wedges. I promise, it’s a pretty simple list!
- 2 lbs Russet Potatoes: I always use Russet potatoes for my baked garlic parmesan potato wedges because they have the perfect starch content for that crispy exterior and fluffy interior.
- 1/4 cup Olive Oil: Extra virgin olive oil is my go-to. It adds a lovely flavor and helps the potatoes get nice and golden brown.
- 4 cloves Garlic, minced: Freshly minced garlic is a must! The pre-minced stuff just doesn’t have the same punch.
- 1/2 cup Grated Parmesan Cheese: I always splurge on the good stuff – freshly grated Parmesan cheese makes a huge difference in flavor for my baked garlic parmesan potato wedges.
- 2 tablespoons Dried Italian Herbs: This is a blend of oregano, basil, rosemary, and thyme. You can also use a mix of your favorite dried herbs.
- 1 teaspoon Garlic Powder: Because you can never have too much garlic, right?
- 1 teaspoon Onion Powder: This adds a nice savory depth to the flavor.
- 1/2 teaspoon Paprika: Smoked paprika adds a little extra something special.
- Salt and Pepper to taste: Don’t be shy with the salt and pepper! They really bring out the flavors of the other ingredients.
- Fresh Parsley, chopped (for garnish): This is optional, but it adds a nice pop of color and freshness.
When making baked garlic parmesan potato wedges, you can often find good deals on potatoes at your local farmer’s market, especially in the fall. Look for firm, unblemished potatoes.
Here’s a baked garlic parmesan potato wedges trick I learned from my mom: If you don’t have fresh garlic on hand, you can substitute with a teaspoon of garlic paste. It’s not quite the same, but it works in a pinch!
For a shortcut, especially on busy weeknights when making baked garlic parmesan potato wedges, I sometimes buy pre-grated Parmesan cheese, but honestly, grating it yourself makes a world of difference in terms of flavor and meltability.
To save money, I like to buy a big block of Parmesan cheese and grate it myself. It keeps well in the fridge for a week or two. Also, dried herbs are much cheaper than fresh herbs, and they work perfectly in this recipe.
Store leftover potatoes in a cool, dark place to prevent them from sprouting. You can also store grated Parmesan cheese in an airtight container in the fridge for up to two weeks.
HOW TO MAKE Baked Garlic Parmesan Potato Wedges – STEP-BY-STEP
Okay, friend, grab your apron, and let’s get started on making these irresistible baked garlic parmesan potato wedges! Don’t worry, I’ll walk you through every step of the way.
- Preheat your oven to 400°F (200°C). While the oven is heating up, let’s get those potatoes ready!
- Wash and scrub the potatoes thoroughly. You can peel them if you prefer, but I like to leave the skins on for extra texture and nutrients. Plus, it saves time!
- Cut the potatoes into wedges. Cut each potato lengthwise into about 6-8 wedges, depending on the size of the potato. Try to make them as uniform in size as possible so they cook evenly.
- Soak the potato wedges in cold water for at least 30 minutes. This is the key to getting super crispy oven baked potato wedges! The cold water helps to remove excess starch.
- Drain the potatoes and pat them completely dry. Use a clean kitchen towel or paper towels to get rid of any excess moisture. The drier the potatoes, the crispier they’ll be!
- In a large bowl, combine the olive oil, minced garlic, Parmesan cheese, Italian herbs, garlic powder, onion powder, paprika, salt, and pepper. Mix everything together until well combined.
- Add the potato wedges to the bowl and toss to coat evenly. Make sure every wedge is nicely coated in the garlic Parmesan mixture.
- Arrange the potato wedges in a single layer on a baking sheet. I like to line my baking sheet with parchment paper for easy cleanup, but it’s not essential. Make sure the wedges aren’t overcrowded so they can get nice and crispy.
- Bake for 30-40 minutes, or until the potato wedges are golden brown and crispy. Flip the wedges halfway through the cooking time to ensure even browning.
- Remove from the oven and garnish with fresh parsley (optional). Let them cool for a few minutes before serving.
Don’t worry if your baked garlic parmesan potato wedges aren’t perfectly uniform. A little rustic charm is always welcome!
I learned the hard way with baked garlic parmesan potato wedges that overcrowding the pan leads to soggy wedges. Give them space to breathe!
In my kitchen, baked garlic parmesan potato wedges usually takes about 35 minutes to bake, but oven temperatures can vary, so keep an eye on them.
While the baked garlic parmesan potato wedges are cooking, I usually prep a quick salad or grill some chicken to go with them. It makes for a super easy and satisfying meal.
Your baked garlic parmesan potato wedges should smell like a little slice of heaven – garlicky, cheesy, and savory. If they smell burnt, take them out of the oven immediately!
A family-tested shortcut is to use a mandoline to cut the potatoes into uniform wedges. It saves a ton of time and ensures even cooking!
Serving Your Baked Garlic Parmesan Potato Wedges
Okay, the baked garlic parmesan potato wedges are out of the oven, smelling amazing, and now it’s time to serve them up! This is where the fun really begins because these wedges are so versatile.
The kids love our baked garlic parmesan potato wedges when I serve them with grilled chicken or burgers. They’re also fantastic with a simple dipping sauce like ketchup, ranch dressing, or even a little bit of sriracha mayo for a kick.
My go-to side dishes that pair with baked garlic parmesan potato wedges are a simple green salad with a light vinaigrette or some steamed broccoli. The freshness of the veggies balances out the richness of the wedges perfectly. They also pair well with Garlic Parmesan Chicken Meatloaves for a full Parmesan Flavored meal!
This baked garlic parmesan potato wedges recipe is perfect for game day, potlucks, barbecues, or even just a cozy night in with the family. They’re always a crowd-pleaser, no matter the occasion.
For presentation, I like to arrange the baked garlic parmesan potato wedges on a platter and sprinkle them with some extra Parmesan cheese and fresh parsley. A little bit of presentation goes a long way!
If you have extra baked garlic parmesan potato wedges (which is rare in my house!), they’re delicious reheated in the oven or air fryer. You can also chop them up and add them to a breakfast frittata or use them as a topping for a loaded baked potato.
For a seasonal variation, try adding a sprinkle of rosemary and thyme in the fall or a pinch of red pepper flakes in the winter for a little warmth.
My friends always ask for this baked garlic parmesan potato wedges recipe whenever I make them for a party. They’re always a hit! And, honestly, I’m always happy to share.
Baked Garlic Parmesan Potato Wedges FAQs
Alright, let’s tackle some of the most common questions I get about making baked garlic parmesan potato wedges. I’ve definitely made my fair share of mistakes along the way, so I’m here to share my wisdom (and my blunders!) with you.
Q: How do I get my baked garlic parmesan potato wedges crispy?
A: Ah, the million-dollar question! The key is to soak the potato wedges in cold water for at least 30 minutes to remove excess starch. Then, make sure to dry them thoroughly before tossing them with the oil and seasonings. Don’t overcrowd the baking sheet, and flip them halfway through cooking. Oven temperature is also important. I find 400°F (200°C) works best. Sometimes, I use my air fryer to make Air Fried Potato Wedges!
Q: Can I use a different type of potato?
A: While Russet potatoes are my go-to for baked garlic parmesan potato wedges because of their high starch content, you can experiment with other types of potatoes. Yukon Gold potatoes will give you a slightly creamier texture, while red potatoes will be a bit firmer. Just keep in mind that the cooking time may vary slightly.
Q: Can I make these ahead of time?
A: You can prep the potato wedges ahead of time by cutting them and soaking them in water. Store them in the fridge for up to 24 hours. When you’re ready to bake them, drain them well, pat them dry, and proceed with the recipe. I don’t recommend fully baking them ahead of time, as they’ll lose their crispiness.
Q: What if I don’t have Parmesan cheese?
A: While Parmesan cheese is the star of the show in these baked garlic parmesan potato wedges, you can substitute it with another hard, salty cheese like Pecorino Romano or Asiago.
Q: My garlic is burning in the oven. What can I do?
A: If you notice the garlic is starting to burn, you can tent the baked garlic parmesan potato wedges with foil for the remaining cooking time. This will help to prevent the garlic from burning while still allowing the potatoes to cook through.
Q: Can I add other seasonings?
A: Absolutely! Feel free to get creative with your seasonings. Some other ideas include adding chili powder, cumin, or even a little bit of cinnamon for a sweet and savory twist.
Q: My family doesn’t like garlic. Can I still make these?
A: Of course! You can reduce the amount of garlic or omit it altogether. You can also substitute the garlic powder with onion powder or paprika for a different flavor profile.
You know what I do when my baked garlic parmesan potato wedges are a little too salty? I serve them with a dollop of sour cream or Greek yogurt. It helps to balance out the saltiness and adds a nice creamy element.
My biggest mistake with baked garlic parmesan potato wedges was not drying the potatoes thoroughly before baking. They ended up soggy and disappointing. Lesson learned!
My Final Thoughts on Baked Garlic Parmesan Potato Wedges
This baked garlic parmesan potato wedges recipe holds a special place in my heart because it’s a dish that my whole family loves. It’s simple, satisfying, and always a hit. Plus, it’s a reminder that even the simplest ingredients can be transformed into something truly delicious with a little bit of love and creativity.
My Baked Garlic Parmesan Potato Wedges Pro Tips:
- Soak those potatoes! Don’t skip the soaking step – it’s the key to crispy wedges.
- Don’t overcrowd the pan! Give those wedges some breathing room so they can get nice and golden brown.
- Freshly grated Parmesan is best! It melts better and has a more intense flavor.
Here are a few baked garlic parmesan potato wedges variations we’ve tried with our family:
- Spicy Baked Garlic Parmesan Potato Wedges: Add a pinch of red pepper flakes or a dash of hot sauce to the garlic Parmesan mixture for a kick.
- Rosemary Garlic Parmesan Potato Wedges: Add a tablespoon of chopped fresh rosemary to the mixture for an earthy, aromatic flavor.
- Lemon Garlic Parmesan Potato Wedges: Add the zest of one lemon to the garlic Parmesan mixture for a bright, citrusy twist.
My son loves the spicy version, while my daughter prefers the classic baked garlic parmesan potato wedges with extra Parmesan cheese. My husband is a fan of anything with rosemary!
I hope you’ll give this baked garlic parmesan potato wedges recipe a try and make it your own. Don’t be afraid to experiment with different seasonings and variations to find what your family loves best. Cooking should be fun and rewarding, so relax, enjoy the process, and get ready to enjoy some seriously delicious baked garlic parmesan potato wedges! I really hope you try this garlic parmesan potato wedges recipe. It’s one of my absolute favorite oven baked potato wedges recipes! So good and easy to make!
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Baked Garlic Parmesan Potato Wedges: A Family Favorite
These baked garlic parmesan potato wedges are crispy on the outside, soft and fluffy on the inside, and bursting with flavor! A healthier alternative to fries that the whole family will love.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 4-6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- 2 lbs Russet potatoes, scrubbed and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss potato wedges with olive oil, garlic powder, salt, and pepper.
- Spread potato wedges in a single layer on a baking sheet.
- Bake for 30-40 minutes, or until golden brown and crispy, flipping halfway through.
- Remove from oven and sprinkle with Parmesan cheese and parsley.
- Serve immediately.
Notes
For extra crispy wedges, soak them in cold water for 30 minutes before baking. You can also add other seasonings to your liking, such as paprika or onion powder.