Garlic Parmesan Potato Wedges

Name: Garlic Parmesan Potato Wedges
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 Russet Potatoes; 2–3 tablespoons Olive Oil; 1 tablespoon Garlic Powder; ½ cup Grated Parmesan Cheese; 1 teaspoon Dried Italian Herbs (Oregano or Thyme); Salt to taste; Black Pepper to taste; Fresh Parsley (optional)

Posted on February 12, 2026

Crispy Garlic Parmesan Potato Wedges served with dipping sauce

Snacks

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Garlic Parmesan Potato Wedges: A Comforting Snack You’ll Love!

Hey there, fellow food lovers! 👋 It’s Chef Emily Walker here, and I can’t wait to share a recipe that’s not just a snack—it’s an experience! Today, we’re diving into the world of Garlic Parmesan Potato Wedges, the ultimate side dish that pairs perfectly with just about anything. Whether you’re whipping up a cozy weeknight dinner or throwing a weekend gathering, these crispy, golden wedges are bound to steal the spotlight.

Let me tell you, there’s something magical about the combination of crispy potatoes, fragrant garlic, and rich, nutty Parmesan cheese. It’s the kind of dish that makes your taste buds dance and your heart happy. So, let’s roll up our sleeves and get ready to create some garlic-infused goodness!

My Potato Wedge Story: A Nostalgic Kitchen Memory

Let me take you back to a summer evening when I was a kid growing up in that small-town kitchen I always talk about. Picture this: my grandma, with her apron tied around her waist and a wooden spoon in hand, was preparing dinner. There was laughter everywhere, and the air was thick with the smell of her famous roasted veggies. As the sun began to set, she announced that we were having homemade potato wedges as our side dish.

“Nothing goes better with a plateful of love than crispy potatoes!” she said, and she was right! As she sprinkled garlic powder and Parmesan cheese over those golden beauties, I could hardly contain my excitement. Those wedges were crispy on the outside, fluffy on the inside, and bursting with flavor.

Fast forward to today, I’ve carried on that tradition in my own kitchen. Whenever I make these Garlic Parmesan Potato Wedges, I can’t help but smile and reminisce about those warm family dinners. They remind me that good food isn’t just about the taste—it’s about the memories we create together. Let’s make some more memories!

Ingredients

Before we jump into cooking these fabulous wedges, let’s go over the ingredients you’ll need. Each one plays a key role in making this dish absolutely delightful.

Russet Potatoes: The star of the show! These potatoes are starchy and have a fluffy interior. You can also use Yukon Gold for a creamier texture, but I love Russets for their crispiness!
Olive Oil: This helps to achieve that crispy golden exterior. For a twist, you can substitute with avocado or melted coconut oil for a different flavor profile.
Garlic Powder: The magic ingredient! If you love fresh garlic more, feel free to finely mince a couple of cloves. It gives an even stronger punch!
Parmesan Cheese: Who doesn’t love the rich, nutty flavor of Parmesan? You can substitute with Pecorino Romano for a slightly sharper taste, or a dairy-free cheese if you’re looking for a vegan option.
Dried Italian Herbs (Oregano or Thyme): These add a lovely aromatic quality. Fresh herbs can work too, just make sure to double the amount since dried herbs are more concentrated.
Salt & Black Pepper: Essential for bringing all the flavors together. Use sea salt for a burst of flavor, and freshly cracked black pepper for that perfect hint of spice.
Fresh Parsley (optional): A sprinkle on top not only adds brightness to the dish but also makes it look fancy. You could also use fresh chives if you’re feeling adventurous!

Now that we have our ingredient lineup, let’s get ready to cook!

Step-by-Step Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 425°F (220°C). This ensures the oven is hot enough to give those wedges a nice, crispy texture as they bake.

Step 2: Prepare the Potatoes

Wash and scrub the Russet potatoes under cold water to remove any dirt. Cut each potato in half lengthwise and then into wedges. Aim for about 8 wedges per potato. The trick here is to keep them evenly sized, so they cook at the same rate!

Step 3: Toss with Olive Oil

In a large mixing bowl, toss your potato wedges with about 2–3 tablespoons of olive oil. The oil will help to crisp them up in the oven. A little pro tip: use a light hand at first—you can always add more later!

Step 4: Season Them Up

Sprinkle the garlic powder, salt, black pepper, and dried Italian herbs onto the oiled potato wedges. Here’s where the magic happens! Give them a good toss until they are evenly coated. Every bite should be bursting with flavor.

Step 5: Add Parmesan

Now, sprinkle about ½ cup of grated Parmesan cheese over the seasoned wedges. Toss again until they are well-coated. This step is essential for that delicious cheesy crust!

Step 6: Arrange on a Baking Sheet

Spread the potato wedges out in a single layer on a baking sheet lined with parchment paper. Make sure they have some space between them; otherwise, they’ll steam instead of bake, and we want CRUNCH!

Step 7: Bake

Pop them in the preheated oven and bake for about 30–35 minutes, flipping them halfway through. You want them to be crispy and golden brown. Keep an eye on them; oven temperatures can vary!

Step 8: Garnish and Serve

Once they’re out of the oven, sprinkle a bit more Parmesan, some fresh parsley if you’re using it, and a little extra salt if desired. Serve them hot and watch them disappear!

Pro Tip

If you want an extra crispy finish, broil them for the last 2–3 minutes of baking. Just be careful and watch them closely, as they can burn quickly!

Serving Suggestions

When it comes to serving these Garlic Parmesan Potato Wedges, the possibilities are endless! I love serving them with a side of homemade garlic aioli or my zesty ranch dressing for dipping. They also go great alongside a juicy grilled chicken breast or a cozy veggie burger.

Want to elevate your presentation? Use a serving platter or a wooden board and arrange the wedges in a fan shape. Place small bowls of your dipping sauces in the center. Sprinkle with fresh parsley before serving for that beautiful pop of color!

Recipe Variations

Let’s mix things up a bit! Here are some fun twists you can try with these potato wedges:

Spicy Sriracha Garlic Wedges: Drizzle some sriracha or your favorite hot sauce over the wedges before baking for a kick.
Truffle Parmesan Wedges: Drizzle some truffle oil instead of olive oil. Trust me, this elevates the dish to gourmet status!
Lemon Herb Wedges: Add some fresh lemon zest and juice before baking for a bright, zesty flavor. Pair with fresh herbs like dill or basil for a refreshing twist.
Loaded Potato Wedges: Top the wedges with cooked bacon bits, shredded cheese, and green onions after baking. Bake for an additional few minutes until the cheese melts. Yum!
Sweet Potato Wedges: Swap out the Russet potatoes for sweet potatoes. They’ll have a delightful sweetness and a vibrant color that’s sure to impress!

Chef’s Notes

This recipe has grown with me over the years. From my grandma’s simple instructions to my experimental kitchen endeavors, I’ve played with various flavors and ingredients, but one thing remains the same: the joy of cooking and sharing food with loved ones.

I remember one day experimenting with garlic powder, only to realize I’d accidentally grabbed the cayenne pepper instead. Let’s just say it was a fiery surprise and a lesson learned! So remember, read the labels, folks!

FAQs and Troubleshooting

Q1: My potato wedges came out soggy. What did I do wrong?
Soggy wedges are often the result of overcrowding on the baking sheet. Make sure your wedges are arranged in a single layer with space between them. Also, pat them dry after washing to remove excess moisture.

Q2: Can I make these in an air fryer?
Absolutely! Preheat your air fryer, toss the wedges in oil and seasoning as directed, then cook in batches at 400°F (200°C) for about 15–18 minutes, shaking halfway through.

Q3: How do I store leftover wedges?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the oven at 400°F (200°C) for about 10 minutes for that crispy texture.

Q4: What should I do if I can’t find Parmesan cheese?
Grana Padano or Pecorino Romano can be great substitutes for Parmesan. Additionally, nutritional yeast can offer a cheesy flavor for a dairy-free option.

Nutritional Info

Curious about the nutritional stats? Here’s a quick rundown for a serving size of 4 wedges (without added dips):

Calories: 175
Total Fat: 7g
Saturated Fat: 2g
Cholesterol: 5mg
Sodium: 300mg
Total Carbohydrates: 28g
Dietary Fiber: 3g
Sugars: 1g
Protein: 4g

Keep in mind, these values can adjust based on specific ingredients and how you choose to serve them. It’s a guilt-free indulgence you can enjoy!

Final Thoughts

There you have it, my lovely foodies! Garlic Parmesan Potato Wedges that are sure to bring warmth to your kitchen and joy to your dinner table. Not only are they ridiculously delicious, but they also carry a lovely story from my youth that I hope will create fond memories in your kitchen too.

So grab your potatoes, enlist a friend or family member, and make some noise in the kitchen! I can’t wait to hear how your Garlic Parmesan Potato Wedges turn out. Share your photos and stories with me—you know I’m just a message away! Let’s keep making food that feels like a warm hug.

Happy cooking, and remember: life is too short to be anything but happy while chowing down! 🍽️❤️

— Chef Emily