There’s something irresistibly cozy about a platter of golden, garlicky potato wedges fresh from the oven — crisp on the outside, tender inside, and finished with salty Parmesan that melts into the nooks and crannies. Garlic Parmesan Potato Wedges are the kind of seasonal comfort food that feels right any time potatoes are at their best—fall and winter nights, backyard gatherings in the cooler months, or a snowy weekend when you want something warm and simple. If you like bold garlic flavors with a crunchy finish, you’ll love this from-scratch version inspired by classic roast potatoes and seasonal herbs like rosemary or parsley from your windowsill or farmer’s market. For a similar cozy potato idea, check out this flavorful take on seasonal garlic roast potatoes.
Ingredients & Equipment
Ingredients
- 4 large potatoes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Notes
- Potato choice: Russets give a fluffier interior and crisp exterior; Yukon Golds are creamier and hold shape beautifully. Both work great.
- Parmesan: Use freshly grated Parmesan for the best melty, nutty flavor. Pre-grated works in a pinch but won’t melt quite the same.
- Garlic: Fresh minced garlic gives the brightest flavor. If you prefer a more subtle garlic note, reduce the fresh garlic to 2 cloves and keep the garlic powder.
Equipment (helpful tools)
- Large baking sheet (rimmed) or baking tray
- Large mixing bowl
- Sharp chef’s knife and cutting board
- Measuring spoons and cup
- Parchment paper or silicone baking mat (for easier cleanup and crisper bottoms)
- Oven thermometer (optional, for accurate baking temperature)
- Tongs or spatula for flipping
- Microplane or fine grater for the Parmesan
Step-by-Step Instructions (with tips)
Preheat your oven to 425°F (220°C).
- Tip: For extra-crispy wedges, place a baking sheet in the oven while it preheats so it’s hot when the wedges arrive. An oven thermometer helps if your oven runs hot or cold.
Wash and cut the potatoes into wedges.
- How to cut: Slice each potato in half lengthwise, then cut each half into 3–4 wedges depending on potato size so they’re uniformly thick for even cooking.
- Tip: Leave the skins on for texture and nutrients, but scrub them well. If you prefer peeled wedges, peel before cutting.
In a large bowl, toss the potato wedges with olive oil, minced garlic, garlic powder, onion powder, salt, and pepper until evenly coated.
- Tip: Massage the oil and seasonings into each wedge for even coverage. If you like heat, add a pinch of smoked paprika or cayenne.
Spread the wedges in a single layer on a baking sheet.
- Tip: Don’t overcrowd the pan. Give wedges space so air circulates for crisping. Use two trays if needed.
Bake for 25–30 minutes or until they are golden and crispy, flipping halfway through.
- Tip: Flip with tongs at the 12–15 minute mark. If using a hot baking sheet, baking time may be slightly reduced, so start checking at 20 minutes.
Remove from the oven and sprinkle with grated Parmesan cheese.
- Tip: Distribute cheese evenly so each wedge gets a good dusting. For an extra-herby finish, mix Parmesan with a tablespoon of finely grated lemon zest before sprinkling.
Bake for an additional 5 minutes until the cheese is melted and bubbly.
- Tip: If you want the cheese crispier and slightly browned, set the oven to broil for 1–2 minutes — watch closely so it doesn’t burn.
Garnish with fresh parsley if desired, and serve hot.
- Tip: A squeeze of fresh lemon brightens the dish. Serve immediately for best texture.
Variations and kitchen tips
- Roasting vs. parboiling: For an ultra-fluffy interior, parboil wedges for 5 minutes, drain, roughen the edges by shaking in a colander, then roast. This creates more surface texture and extra-crisp results. If you’re short on time, skip parboiling — the oven method below is still excellent.
- Air fryer option: Cook at 400°F (200°C) for about 18–22 minutes, shaking halfway, then add Parmesan and cook another 2–3 minutes until melted.
- Flavor twists: Add chopped rosemary, thyme, or smoked paprika. For an Italian twist, mix in a teaspoon of dried oregano.
- Garlic intensity: If you’re concerned about garlic burning at high heat, toss minced garlic in after the initial 25–30 minutes and return to the oven just to melt the Parmesan.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Place cooled wedges in an airtight container and refrigerate for up to 3–4 days. Reheat in a 400°F (200°C) oven on a baking sheet for 8–12 minutes to restore crispiness, or use an air fryer for 4–6 minutes.
- Note: Microwaving will make wedges soft, so use it only if you’re in a hurry and don’t mind losing the crunch.
Freezing
- Flash-freeze: Spread cooled wedges on a baking sheet and freeze for 1–2 hours until firm. Transfer to a freezer-safe bag or container for up to 2 months.
- Reheating from frozen: Bake at 425°F (220°C) for 18–25 minutes or until heated through and crisp. You may want to add a sprinkle of extra Parmesan after reheating.
- Portioning: Freeze in single-meal portions so you can pull out only what you need.
Make-ahead
- Prepare seasoning mix and grated Parmesan ahead of time and store in the fridge for a few days. Cut potatoes and store in cold water for up to 24 hours to prevent browning; drain and pat dry before seasoning.
- Leftover inspiration: Chop leftover wedges into small pieces and fold into a breakfast hash or stir into a creamy potato soup — it’s a great way to stretch leftovers into another cozy meal. If you’d like ideas for potato-forward soups, this cheddar garlic herb potato soup shows a cozy way to repurpose potatoes and flavors you love.
How to Use / Serve This Dish
Pairings and serving ideas
- Weeknight dinner: Serve Garlic Parmesan Potato Wedges alongside a simple roasted chicken or baked fish and a green salad for a balanced meal.
- Game day snack: Arrange wedges on a platter with bowls of dipping sauces — garlic aioli, ranch, or a simple marinara are all winners.
- Comfort plate: Pile wedges next to a grilled cheese or a juicy burger for a satisfying, nostalgic meal.
Creative variations
- Loaded wedges: Top with a spoonful of sour cream, crispy bacon bits, chives, and extra Parmesan.
- Mediterranean twist: Toss wedges with a lemony oregano dressing and finish with crumbled feta.
- Vegan option: Omit Parmesan or swap for a vegan Parmesan alternative; boost umami with nutritional yeast and a pinch of smoked salt.
Recipe connections
- If you enjoy combining potatoes with protein for an easy hands-off meal, try pairing these wedges with a crockpot-style dinner like this garlic parmesan crockpot chicken and potatoes for a comforting weeknight solution where potatoes and garlic carry through the meal.
FAQ
Q: Can I use sweet potatoes instead?
A: Yes — swap in sweet potatoes for a sweeter, earthier flavor. Reduce baking time slightly (sweet potatoes cook faster) and keep an eye on them so they don’t overbrown. You may prefer to skip Parmesan or use a stronger hard cheese for contrast.
Q: How do I prevent garlic from burning and tasting bitter?
A: To avoid burned garlic, either add the minced garlic partway through roasting (after the wedges have cooked 20–25 minutes) or use garlic powder during the initial toss and finish with fresh garlic and Parmesan at the end. Another tactic is to lower the oven to 400°F (205°C) and roast a few extra minutes.
Q: What’s the best way to keep wedges crispy when serving for a crowd?
A: Keep them warm on a wire rack set over a baking sheet in a 200°F (95°C) oven; this allows air to circulate and prevents steam from making the bottoms soggy. If serving in batches, refresh in a hot oven for a few minutes before plating.
Q: Can I make these gluten-free and dairy-free?
A: Absolutely. Use dairy-free Parmesan or nutritional yeast in place of Parmesan for a nutty flavor, and all other ingredients listed are naturally gluten-free. Just check your Parmesan alternative for any additives if you have strict dietary needs.
Conclusion
There’s real comfort in tearing into a wedge of Garlic Parmesan Potato Wedges — the warm garlic aroma, the satisfying crunch, and the savory Parmesan that ties it all together. This simple, seasonal side thrives on good potatoes, fresh garlic, and a little oven magic, and it’s flexible enough to fit weeknight dinners, casual gatherings, or cozy solo meals. If you want more inspiration or versions of this beloved classic, explore the lovely write-up for a similar take at Baked Garlic Parmesan Potato Wedges – Creme De La Crumb, compare different home-cook versions at Garlic Parmesan Potato Wedges Recipe, or learn another easy method at Baked Garlic Parmesan Potato Wedges | Easy Potato Side Dish. Try a batch this week, tweak the herbs and heat to your liking, and share your favorite version with friends and family — these wedges are meant to be enjoyed together.
Garlic Parmesan Potato Wedges
Ingredients
Potatoes
- 4 large large potatoes Russets give a fluffier interior; Yukon Golds are creamier.
Seasoning and Coating
- 3 tablespoons olive oil
- 4 cloves garlic, minced Fresh garlic gives the brightest flavor.
- ½ cup grated Parmesan cheese Use freshly grated for the best flavor.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
Garnish (optional)
- 1 sprig fresh parsley For garnish
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and cut the potatoes into wedges.
- In a large bowl, toss the potato wedges with olive oil, minced garlic, garlic powder, onion powder, salt, and pepper until evenly coated.
Baking
- Spread the wedges in a single layer on a baking sheet.
- Bake for 25–30 minutes, flipping halfway through.
- Remove from the oven and sprinkle with grated Parmesan cheese.
- Bake for an additional 5 minutes until the cheese is melted.
Serving
- Garnish with fresh parsley if desired, and serve hot.
