I still remember the comforting smell of potatoes roasting on a cool autumn evening, a truly delightful aroma filling our kitchen. That’s when I first started dreaming of The Ultimate Garlic Parmesan Potato Wedges You’ll Crave.
My initial attempts were… less than stellar, honestly. I ended up with soggy, bland wedges that stuck stubbornly to the pan, far from the crispy, golden perfection I envisioned. My family politely called them “potato mush.”
Now, after much trial and error, I’ve finally perfected The Ultimate Garlic Parmesan Potato Wedges You’ll Crave. They bring such warm, satisfying joy to our winter dinners, a true family favorite.
Ingredients for Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish
- Russet potatoes: The base for Garlic Parmesan Potato Wedges. Starchy interiors yield fluffy wedges. Cut evenly for uniform crisping.
- Extra virgin olive oil: Essential for achieving irresistibly crispy exteriors. It also helps seasonings adhere. Use a good quality oil for best flavor.
- Finely grated Parmesan cheese: The star ingredient, providing salty, umami flavor and a golden crust. Use fresh Parmesan for superior taste and melt.
- Garlic, minced: Infuses wedges with fresh, pungent garlic flavor. This foundational builder is key. Mince finely for even distribution.
- Cornstarch: The secret weapon for extra crispiness. It creates a thin, crunchy coating. Don’t skip this for truly ultimate wedges.
- Garlic powder: Adds a deeper, more rounded garlic flavor than fresh alone. It’s an important flavor enhancer. Use granulated garlic powder.
- Onion powder: Boosts savory notes, complementing garlic beautifully. An important, subtle flavor builder, it ensures a well-rounded taste.
- Dried parsley flakes: Provides a touch of color and mild herby freshness. It’s a visual and flavor enhancer. Adds a classic touch.
- Freshly ground black pepper: Adds a pungent, aromatic kick that balances the richness. Grind fresh for maximum flavor impact.
- Kosher salt: Absolutely essential for seasoning the potatoes and bringing out all the flavors. Salt generously for delicious Garlic Parmesan Potato Wedges.
- Smoked paprika: Contributes a beautiful reddish hue and a subtle, smoky depth. It elevates the overall flavor profile. A fantastic seasoning choice.
- Cayenne pepper (optional): Adds a very subtle warmth and a tiny kick, without making them spicy. Adjust to your heat preference.
- Fresh parsley, chopped: A vibrant finishing touch, adding fresh herbaceousness and color. Sprinkle just before serving for best results.
- Fresh lemon juice: A bright squeeze at the end awakens all the flavors. It cuts through richness and adds a delightful tang.
How to Make Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish
- Prep Potatoes & Oven:
- Cut scrubbed Russet potatoes into ½-inch thick wedges. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper. This essential prep ensures your Garlic Parmesan Potato Wedges are ready for optimal crisping.
- Mix Dry Rub:
- In a large bowl, whisk cornstarch, ½ cup finely grated Parmesan, garlic powder, onion powder, dried parsley flakes, kosher salt, smoked paprika, and pepper. Add cayenne if desired. This forms the flavorful base for your ultimate Garlic Parmesan Potato Wedges.
- Coat Wedges:
- Drizzle potato wedges with ¼ cup extra virgin olive oil, tossing until evenly coated. Add the dry rub mixture and minced garlic. Toss vigorously to ensure every wedge is beautifully coated, ready to bake into crispy perfection.
- Bake Crispy:
- Arrange coated wedges in a single layer on the prepared baking sheet, ensuring space between them. Bake for 30 minutes at 400°F, flipping halfway through, until golden brown and irresistibly crispy. This creates perfect Garlic Parmesan Potato Wedges.
- Toss & Finish:
- Once baked, transfer the hot wedges to a clean bowl. Add 2 tablespoons fresh chopped parsley and 1 tablespoon fresh lemon juice. Gently toss to combine these bright finishing touches, enhancing the flavor of your side dish.
- Serve Warm:
- Serve your delicious Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish immediately. They are best enjoyed hot, perhaps alongside your favorite main course or with a dipping sauce. Enjoy this comforting family favorite!
There’s something so comforting about seeing the potato wedges turn golden, their edges crisping beautifully in the oven. My kitchen inevitably ends up a delightful mess, with cornstarch and Parmesan dust everywhere, but that’s part of the process. Soon, the incredible aroma of roasting garlic, rich Parmesan, and warm spices fills the entire house. For a moment, all the daily chaos melts away, replaced by the simple joy of creation.
It’s this deep satisfaction, the promise of perfectly crispy and warm The Ultimate Garlic Parmesan Potato Wedges You’ll Crave, that makes it all worthwhile.
How to Store Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish
Store leftover Garlic Parmesan Potato Wedges in an **airtight** container and **refrigerate** for up to 3-4 days. To keep them **fresh**, ensure the container is properly sealed. If left out too long, they lose their crispness and can spoil quickly; a mistake I’ve learned from!
For convenience, you can prep cut potato wedges (submerged in cold water) and the dry rub a day ahead. Store the rub in an **airtight** container. Bake fresh just before serving.
Reheat in the oven or air fryer for best crispness. Avoid microwaving.
What to Serve with Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish
These Garlic Parmesan Potato Wedges are perfect served hot and fresh, straight from the oven, for maximum crispness. For a delightful presentation, garnish with extra fresh parsley before bringing them to the table. They pair wonderfully with a simple grilled chicken or a crisp, refreshing green salad. Enjoy them warm as a comforting side for any meal.
I personally love to serve them alongside a creamy, tangy dipping sauce, like a garlic aioli or a cool ranch. The contrast of the warm, crispy wedges with a cool, savory dip makes for an incredibly satisfying experience you’ll truly enjoy.
Frequently Asked Questions
- → How do I prevent my Garlic Parmesan Potato Wedges from turning out soggy?
To prevent soggy wedges, avoid overcrowding your baking sheet; they will steam instead of crisp. Arrange them in a single layer with space, and don’t forget to flip them halfway through baking for even browning and perfect crispness.
- → Can I use a different type of potato for these Garlic Parmesan Potato Wedges?
No, always use Russet potatoes for The Ultimate Garlic Parmesan Potato Wedges. Waxy varieties won’t achieve the desired fluffy interior and crispy exterior, a mistake I learned from. Russets are truly essential here.
- → Can I prep The Ultimate Garlic Parmesan Potato Wedges You’ll Crave ahead of time?
Yes, you can prep components ahead. Cut wedges can be stored submerged in cold water overnight. The dry rub can also be mixed and stored in an airtight container. Bake fresh for the best results.
- → How long can I store leftover Garlic Parmesan Potato Wedges in the refrigerator?
Store leftover Garlic Parmesan Potato Wedges in an airtight container in the refrigerator for up to 3-4 days. For maximum crispness when reheating, always use the oven or an air fryer, never the microwave.
- → Can I cook these Garlic Parmesan Potato Wedges in an air fryer instead of the oven?
While the recipe focuses on baking, you can cook Garlic Parmesan Potato Wedges in an air fryer. Preheat to 375°F (190°C), arrange in a single layer, and cook for 15-20 minutes, shaking the basket halfway, until golden and crispy.
The Ultimate Garlic Parmesan Potato Wedges You’ll Crave
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Total Time: 50 Minutes
- Yield: 6 Servings 1x
- Category: Dinner
Description
How to make crispy baked garlic parmesan potato wedges with fluffy interiors that are an easy, comforting side your whole family will love.
Ingredients
- Base Components:
- 3 lbs Russet potatoes, scrubbed and cut into ½-inch thick wedges
- ¼ cup extra virgin olive oil
- ½ cup finely grated Parmesan cheese
- 4 cloves garlic, minced
- 1 tablespoon cornstarch
- Flavor Enhancers:
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried parsley flakes
- ½ teaspoon freshly ground black pepper
- Seasonings:
- 1 ½ teaspoons kosher salt
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- Finishing Touches:
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
- Prep Potatoes & Oven: Cut scrubbed Russet potatoes into ½-inch thick wedges. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper. This essential prep ensures your Garlic Parmesan Potato Wedges are ready for optimal crisping.
- Mix Dry Rub: In a large bowl, whisk cornstarch, ½ cup finely grated Parmesan, garlic powder, onion powder, dried parsley flakes, kosher salt, smoked paprika, and pepper. Add cayenne if desired. This forms the flavorful base for your ultimate Garlic Parmesan Potato Wedges.
- Coat Wedges: Drizzle potato wedges with ¼ cup extra virgin olive oil, tossing until evenly coated. Add the dry rub mixture and minced garlic. Toss vigorously to ensure every wedge is beautifully coated, ready to bake into crispy perfection.
- Bake Crispy: Arrange coated wedges in a single layer on the prepared baking sheet, ensuring space between them. Bake for 30 minutes at 400°F, flipping halfway through, until golden brown and irresistibly crispy. This creates perfect Garlic Parmesan Potato Wedges.
- Toss & Finish: Once baked, transfer the hot wedges to a clean bowl. Add 2 tablespoons fresh chopped parsley and 1 tablespoon fresh lemon juice. Gently toss to combine these bright finishing touches, enhancing the flavor of your side dish.
- Serve Warm: Serve your delicious Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish immediately. They are best enjoyed hot, perhaps alongside your favorite main course or with a dipping sauce. Enjoy this comforting family favorite!
Notes
Don’t overcrowd the baking sheet; wedges will steam instead of crisp. Arrange them in a single layer.
Store leftover Garlic Parmesan Potato Wedges in an airtight container in the refrigerator for up to 3-4 days.
Always use Russet potatoes for the best fluffy interior and crispy exterior; waxy varieties won’t work.
Serve hot and fresh, garnished with fresh parsley, perhaps with grilled chicken or a creamy dipping sauce.
You can prep cut potatoes (submerged in water) and the dry rub a day ahead; bake fresh.
**Allergy Information:** Dairy
