Crispy Potato Wedges Recipe: Garlic Parmesan Seasoned Wedges
Growing up, potatoes were always at the heart of our family dinners. I remember the smell of golden crispy potato wedges coming out of the oven crunchy edges, soft centers, and a burst of garlic flavor with every bite. My grandmother’s secret was always simple: good olive oil, fresh herbs, and plenty of Parmesan. This potato wedges recipe brings back that same warmth and comfort, but with an easy modern twist. Whether you’re craving a weeknight potato side dish or the ultimate game-day snack, these baked garlic parmesan seasoned potato wedges will quickly become a household favorite.
Garlic Parmesan Potato Wedges
Ingredients
Equipment
Method
- Place baby potatoes in a pot, cover with cold salted water, and bring to a boil. Cook 15–20 minutes until fork-tender, then drain.
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Arrange potatoes on the sheet. Gently flatten each with a glass or masher to create wedge shapes.
- Mix olive oil and minced garlic. Drizzle over the smashed potatoes. Season with salt and pepper.
- Bake for 20–25 minutes until golden and crisp. For extra crunch, broil for 2 minutes at the end.
- Sprinkle hot potatoes with grated Parmesan and chopped parsley. Serve immediately.
Nutrition
Notes
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Table of Contents
Why You’ll Love This Potato Wedges Recipe
This isn’t just any wedges recipe it’s the kind that gets everyone reaching for seconds. Here’s why you’ll keep coming back to it:
- Perfect balance of crisp and fluffy — crunchy outside, tender inside.
- A savory garlic Parmesan coating that makes these wedges unforgettable.
- A healthier take — these are potato wedges baked, not fried.
- Uses simple pantry staples and fresh herbs.
- Versatile — works as a snack, appetizer, or hearty potato side dish.
It’s a recipe that delivers maximum flavor with minimal effort exactly what every home cook loves.
Ingredients for Garlic Parmesan Potato Wedges
| Ingredient | Amount | Notes & Substitutions |
| Baby Potatoes (Yukon Gold or Red Bliss) | 2 lbs | Small waxy potatoes hold shape best. |
| Olive Oil | 2 tbsp | Or swap with melted butter for richness. |
| Garlic | 4 cloves, minced | Garlic powder works if fresh isn’t available. |
| Parmesan Cheese | ¼ cup, grated | Freshly grated melts best for this potato side dish. |
| Fresh Parsley | 2 tbsp, chopped | Try rosemary or thyme for a different twist. |
| Salt & Black Pepper | To taste | Season generously for the best seasoned potato wedges. |
How to Make Garlic Parmesan Potato Wedges Baked
- Boil the Potatoes: Place baby potatoes in a pot, cover with cold salted water, and bring to a boil. Cook 15–20 minutes until fork-tender, then drain.
- Preheat the Oven: Set oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Smash into Wedges: Arrange potatoes on the pan. Gently flatten each one with a glass or masher so they resemble rustic potato wedges.
- Season: Mix olive oil and garlic, drizzle over wedges, then season with salt and pepper.
- Bake: Roast for 20–25 minutes until golden and crisp. For extra crunch, broil 2 minutes at the end.
- Finish Strong: Sprinkle hot potatoes with Parmesan and parsley. Serve immediately.
This method ensures your potato wedges baked are crisp on the outside but soft and creamy inside.
How to Serve Crispy Potato Wedges
- Everyday Dinner Side: Pair with roast chicken, baked salmon, or steak.
- Party Platter: Serve as a fun finger food with ranch, spicy ketchup, or garlic aioli.
- Seasonal Flavor Boost: Add smoked paprika for fall or fresh dill for summer.
- Holiday Potato Sides: These wedges hold their own on a Thanksgiving or Christmas table.
They’re a versatile pick for any occasion where you’d normally serve potato recipes side dishes.
Pro Tips for the Perfect Potato Wedges
- Dry potatoes well before baking moisture prevents crispiness.
- Don’t overcrowd the pan. Spread wedges out so they roast, not steam.
- Always salt the boiling water to season from the inside out.
- Use freshly grated Parmesan instead of pre-shredded.
- Smash gently even broken pieces turn into the crispiest bites.
With these tricks, you’ll have restaurant-worthy crispy potato wedges every time.
Common Mistakes to Avoid
- Undercooking before smashing: Wedges crumble if potatoes aren’t tender.
- Too much oil: Leads to soggy wedges drizzle lightly.
- Crowded sheet pan: Prevents air circulation, so no crunch.
- Adding cheese too early: Parmesan burns; always finish after baking.
Avoid these, and your seasoned potato wedges will be foolproof.
Storage and Reheating Instructions
| Storage | How Long | Best Way to Reheat |
| Refrigerator | 3 days | Bake at 375°F for 10 minutes. |
| Freezer | 2 months | Bake at 400°F for 20 minutes (no thawing). |
Tip: Store in airtight containers. Avoid microwaving — it softens the crunchy edges that make these potato wedges so irresistible.
Frequently Asked Questions
Can I use large potatoes?
Yes cut them into quarters or eighths to mimic wedge shapes.
Are these healthy potato wedges?
Since these are potato wedges baked instead of fried, they’re lighter and use minimal oil.
Can I make them dairy-free?
Skip Parmesan or use dairy-free cheese for the same crispy finish.
What sauces go best with potato sides?
Try ranch, BBQ sauce, garlic aioli, or a spicy sriracha dip.
Conclusion
These garlic Parmesan crispy potato wedges are the kind of potato side dish everyone craves crunchy, cheesy, garlicky, and perfect for every occasion. Whether you’re looking for cozy weeknight potato sides, a party-friendly snack, or a reliable addition to your holiday spread, this easy potato wedges recipe delivers every time. Save this recipe to your boards now it’s the one wedges recipe you’ll want on repeat!
