These baked garlic parmesan potato wedges are crispy, cheesy, and packed with flavor! Tossed in garlic and sprinkled with parmesan, they make the perfect side dish or snack.
Who can resist these golden wedges? They tend to disappear quickly at my house! 🤤 I love serving them with a tasty dip for an extra treat—it’s just too good to share!
Key Ingredients & Substitutions
Russet Potatoes: These are my go-to for wedges since they get nice and crispy. If you have Yukon Golds or Sweet Potatoes, they work too, especially for a sweeter flavor. Just keep in mind the texture might be a little different.
Olive Oil: Extra virgin olive oil gives a lovely flavor, but if you’re short on it, canola or vegetable oil will do just fine. You could even try avocado oil for a change, which is also healthy!
Garlic: Fresh minced garlic packs a punch! If you want to save time, you can use garlic powder instead (about 1 tsp for every clove). Or, if you’re not a fan, you can leave it out altogether.
Parmesan Cheese: Grated Parmesan adds that cheesy goodness. If you can’t find it, Pecorino Romano is a nice substitute. For a vegan option, nutritional yeast gives a cheesy flavor without dairy.
Breadcrumbs: Panko gives a crunchier texture, but regular breadcrumbs are fine too. If you want to make this gluten-free, look for gluten-free breadcrumbs or even crushed cornflakes!
How Can I Achieve Perfectly Crispy Potato Wedges?
The secret to crispy potato wedges lies in the preparation and cooking methods. Here’s how to nail it:
- Make sure you cut your potato wedges evenly so they cook at the same rate. Aim for about 1/2 inch thickness.
- Don’t skip the step of tossing the wedges in oil and seasonings; this helps them crisp up nicely.
- Spread the wedges out on the baking sheet without crowding them. This is key! Crowded wedges can steam instead of roast.
- When baking, flipping the wedges halfway through ensures they crisp up on both sides. Keep an eye on them toward the end to achieve that golden color.
How to Make Baked Garlic Parmesan Potato Wedges
Ingredients You’ll Need:
For the Potato Wedges:
- 4 large russet potatoes
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (optional)
For the Coating:
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably panko)
For Garnish:
- 2 tablespoons fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and approximately 30-35 minutes to bake. In total, you’ll spend about 45-50 minutes whipping up these tasty potato wedges that are perfect for sharing (or not!).
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). To make cleanup a breeze later, line a baking sheet with parchment paper. This will help prevent sticking and make washing dishes easier!
2. Prepare the Potatoes:
Wash and scrub the russet potatoes thoroughly to remove any dirt. Once clean, cut each potato in half lengthwise. Then, slice each half into wedges. You should get about 6 to 8 wedges from each potato. They’re going to be crispy and delicious!
3. Season the Wedges:
In a large bowl, toss the potato wedges with the olive oil, minced garlic, salt, pepper, and paprika (if you’re using it). Make sure all the wedges are evenly coated with the mixture—a good toss goes a long way!
4. Create the Coating Mixture:
In a separate bowl, mix together the grated Parmesan cheese and breadcrumbs. This mixture is what will give your potato wedges that tasty, crunchy topping!
5. Coat the Potato Wedges:
Take each potato wedge and dip it into the cheese and breadcrumb mixture, pressing gently to ensure the coating sticks well. Place the coated wedges on the prepared baking sheet in a single layer. Avoid overcrowding to ensure they bake evenly!
6. Bake the Wedges:
Pop the baking sheet into the preheated oven and bake for about 30-35 minutes. Remember to flip the wedges halfway through so that they become perfectly golden brown and crispy on both sides!
7. Garnish and Serve:
Once baked, remove the wedges from the oven and let them cool for a few minutes. Then, sprinkle with chopped fresh parsley to add a pop of color and flavor. They’re ready to serve!
8. Enjoy!
Serve the warm baked garlic Parmesan potato wedges as a side dish or snack, and enjoy their delicious, cheesy flavor!
Can I Use Sweet Potatoes Instead of Russet Potatoes?
Absolutely! Sweet potatoes make a great alternative and offer a slightly different flavor. Just keep in mind that sweet potatoes may cook a bit faster, so start checking for doneness around the 25-minute mark.
What Can I Substitute for Parmesan Cheese?
If you’re looking for a substitute, shredded Pecorino Romano or nutritional yeast (for a vegan option) can work well. For a similar texture, you can also use cheddar cheese, though the flavor will differ slightly.
How to Store Leftovers
Store any leftover potato wedges in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven preheated to 375°F (190°C) for about 10-15 minutes until they’re crispy again.
Can I Make These Wedges Spicier?
Definitely! You can add cayenne pepper or red pepper flakes to the seasoning mix for an extra kick. Adjust to your preferred spice level and enjoy the added heat!
