Garlic Parmesan Potato Wedges

Introduction

Imagine the oven door opening to a rush of warm, toasty garlic and nutty Parmesan—crisp golden wedges sigh as steam lifts, their interiors fluffy and yielding under your fork. These Garlic Parmesan Potato Wedges are a comforting, hands-on treat: crunchy edges, a whisper of roasted garlic, and that savory, salty parmesan finish that makes each bite almost addicting. Whether you’re feeding a small crowd, building a cozy weekend brunch, or craving a satisfying side to elevate weeknight dinner, this recipe hits all the notes.

If you love rich garlic-and-cheese flavors, these wedges pair beautifully with creamy mains—and for inspiration on a full-flavored complement, try pairing them with a creamy crockpot garlic parmesan chicken pasta for a dinner that feels indulgent without fuss.

At a Glance

• Prep Time: 10 minutes
• Cook Time: 30–35 minutes
• Total Time: 40–45 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Highlights

Estimated nutrition per serving (1/4 of recipe). Values are approximate and based on USDA FoodData Central entries for potatoes, olive oil, and Parmesan; they are provided for guidance only.

• Calories: ~410 kcal
• Protein: ~11 g
• Carbohydrates: ~53 g
• Fat: ~17 g
• Dietary Fiber: ~6.5 g
• Sodium: ~760 mg

Notes on the numbers: potatoes are a good source of complex carbs and fiber; olive oil provides heart-healthy monounsaturated fats; Parmesan contributes protein and calcium but also adds sodium. For general dietary guidance on portion control, healthy fats, and sodium limits, consult resources such as the USDA or Mayo Clinic.

Perfect For…

• Casual gatherings and game nights — easy to make in a big batch and everyone can grab a wedge.
• Weeknight dinners — pairs well with grilled protein or a big salad when you want comfort without a long cook time.
• Brunch spreads — a robust, savory counterpoint to eggs and lighter pastries.
• Cozy nights in — the aroma of roasted garlic and warm cheese has a homey, nostalgic pull that invites conversation.

Step-by-Step Instructions

Ingredients

• 4 large potatoes (about 3.75–4 cups of wedges total)
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese (about 50 g)
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Optional ingredients and substitutions:

• Swap olive oil for avocado oil for a higher smoke point.
• Use nutritional yeast instead of Parmesan to make it vegetarian/cheesy-flavored.
• Add 1 teaspoon smoked paprika or 1/2 teaspoon cayenne for a smoky or spicy kick.
• For lower sodium, reduce salt to 1/2 teaspoon and use a low-sodium Parmesan or omit the cheese.

Directions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easier cleanup and better crisping.
2. Wash and cut the potatoes into wedges: halve each potato lengthwise, then cut each half into 3–4 wedges depending on potato size so all pieces are similar in thickness.
3. In a large bowl, combine olive oil, minced garlic, salt, and black pepper. Stir until the garlic is well distributed.
4. Toss the potato wedges in the mixture until evenly coated. Work quickly so the garlic clings to the potatoes.
5. Spread the wedges on the prepared baking sheet in a single layer with space between pieces to ensure crisping.
6. Sprinkle grated Parmesan cheese evenly over the wedges.
7. Bake in the preheated oven for about 30–35 minutes, or until golden and crispy, flipping halfway through to promote even browning.
8. Garnish with chopped parsley if desired and serve hot.

Practical tips:

• Make wedge sizes consistent so they cook evenly.
• Don’t crowd the pan—use two baking sheets if needed.
• If wedges are browning too quickly but not tender inside, reduce oven to 400°F and finish cooking a little longer.
• For extra-crispy results, parboil wedges for 5 minutes, drain, rough up the cut edges, then toss with oil and bake.

Best Pairings

• Dips: garlic aioli, ketchup, ranch, or a spicy sriracha mayo are classic companions.
• Proteins: grilled chicken, steak, or fish pair nicely — these wedges stand up to bold flavors.
• Lighter options: serve alongside a crisp green salad or roasted vegetables for balance.
• Brunch idea: add alongside scrambled eggs and sautéed mushrooms for a hearty morning spread.

For a full meal with layered garlic-Parmesan profiles, these wedges are excellent alongside a creamy garlic Parmesan chicken pasta recipe, which mirrors the flavors while adding a silky sauce and tender protein.

Shelf Life & Storage

• Room temperature: Once cooked, do not leave the wedges at room temperature for more than 2 hours (per USDA food safety guidance).
• Refrigeration: Store cooled wedges in an airtight container for up to 3–4 days.
• Freezer: For longer storage, flash-freeze wedges on a baking sheet, then place in a freezer-safe bag or container for up to 2 months. Reheat from frozen in a 425°F oven until heated through and crisped (about 10–15 minutes).

Chef’s Advice

• Choose the right potato: russets or Yukon Gold work best—russets crisp beautifully; Yukon Gold gives a creamier interior.
• Don’t skip the parchment (or a light oil coating on the pan) to prevent sticking and to promote even browning.
• Garlic placement: finely minced garlic mixed into the oil gives more even flavor distribution than whole cloves. If you prefer a milder roasted garlic presence, add sliced garlic to the pan during the last 10 minutes of baking.
• Parmesan timing: adding some cheese at the start and a light sprinkle at the end gives both a baked crust and fresh savory finish.
• Test for doneness by piercing the thickest wedge; it should feel tender with a slight resistance.

Creative Twists

• Herbed Lemon Wedges: Add 1 teaspoon dried oregano and the zest of one lemon to the oil mixture before tossing; finish with a squeeze of lemon juice at serving.
• Smoky BBQ Parmesan: Mix 1 teaspoon smoked paprika and 1 tablespoon brown sugar into the oil for a sweet-smoky crust; serve with BBQ sauce.
• Vegan “Cheesy” Wedges: Replace Parmesan with 3–4 tablespoons nutritional yeast and 1 tablespoon tahini blended into the oil; omit dairy and increase garlic for extra punch.
• Loaded Wedge Style: After baking, top with crumbled bacon (or tempeh bacon), chopped scallions, and a dollop of sour cream (or dairy-free alternative).

All Your Questions Answered

Q: Can I use smaller potatoes or pre-cut frozen wedges?
A: Yes. Reduce baking time for smaller wedges (start checking at 20 minutes). For frozen wedges, follow package instructions and add Parmesan in the final 5–10 minutes.

Q: My wedges are soft, not crispy—what went wrong?
A: Likely overcrowding or too little oil. Spread wedges in a single layer with space between pieces and use enough oil to coat them evenly. High heat (425°F) helps create a crisp exterior.

Q: How can I make this lower in sodium?
A: Cut salt to 1/4–1/2 tsp and use a reduced-sodium Parmesan or replace with nutritional yeast. Add fresh herbs and lemon to boost flavor without extra salt.

Q: Are these suitable for meal prep?
A: Yes—store in the fridge for 3–4 days and reheat in a hot oven or air fryer to revive crispness.

Q: Can I bake these on a sheet pan with other vegetables?
A: Yes, but match vegetable sizes so everything finishes at the same time. Denser vegetables (carrots, beets) may need to be cut smaller or roasted separately.

Conclusion

These Garlic Parmesan Potato Wedges are a simple, crowd-pleasing side or snack—crispy, garlicky, and impossibly satisfying. If you want another take on the same flavor family and an idea for a full meal, check the Garlic Parmesan Potato Wedges Recipe – Allrecipes for variation inspiration, and browse this Baked Garlic Parmesan Potato Wedges – Creme De La Crumb version for different tips on herbs and finishing touches.

I’d love to hear how your wedges turn out—share photos or tweaks in the comments and join our community of home cooks experimenting with cozy, flavor-forward recipes.