Garlic Parmesan Baked Potato Wedges
These Garlic Parmesan Baked Potato Wedges are an easy side dish that pairs well with all sorts of other dinner recipes!
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Boiled potatoes. Smashed potatoes. Baked potatoes. Hash browns. French fries. Boardwalk fries. I feel a bit like Lieutenant Dan from Forrest Gump when I start talking about potatoes. There are just so many delicious ways to cook potatoes. Think about it. There are few foods out there that can be used as a side for anything from a steak to a hamburger. Heck, a baked potato can be a meal within itself!
This recipe for Garlic Parmesan Baked Potato Wedges is one of my favorite potato recipes to make. For starters, it’s delicious. It’s also easy. I love French fries, but slicing up potatoes to make fries is a real pain. I clearly need to invest in this commercial-grade French Fry Cutter, right? On second thought, that might be a bad idea as I suspect we’d be eating fries every night of the week!
When it comes to side dishes, these wedges are always a hit in our house. Heck, even Robbie, who is possibly the pickiest eater I’ve ever met, loves these baked potato wedges. Well, to be fair, he loved one wedge. I gave him a second wedge, and he proceeded to tell mommy to eat it. Ah, life with kids!
Garlic Parmesan Baked Potato Wedges
Garlic Parmesan Baked Potato WedgesHave you ever made baked potato wedges at home? One of the keys to making delicious wedges is to soak the potatoes in cold water. This step seems kinda silly as you turn around and pat the wedges as dry as possible with paper towels. So why soak potato wedges before baking ’em? This step removes excess starch from the potatoes and leads to crispier wedges once they’ve been baked. So don’t skip the soak!
Truthfully, you could go 100 different directions when it comes to the flavor profile of potato wedges. We personally like the garlic + Parmesan combination because it provides a ton of flavor without hiding the flavor of the wedges themselves. But knock yourself out here! Add some cayenne for a kick if you like spicy food. Or put a twist on the classic loaded baked potato and sprinkle the wedges with bacon, chives, cheddar cheese and sour cream. Enjoy!
Did you make a batch of these Garlic Parmesan Baked Potato Wedges at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for more tasty recipes using potatoes? Check out these other favorites:
Slow Cooker Mashed Potatoes
Enchilada Baked Potatoes
Rosemary and Garlic Grilled Red Potatoes
Spicy Baked Sweet Potato Chips
Shepherd’s Pie Mashed Potatoes
Garlic Parmesan Baked Potato Wedges
Ingredients
- 4 medium Russet potatoes
- ¼ cup olive oil
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp kosher salt
- ½ cup grated Parmesan cheese divided
- Italian parsley chopped
Instructions
- Preheat oven to 400°F.
- Line 2 baking pans with parchment paper; set aside.
- Scrub potatoes and slice each in half lengthwise; slice each of those halves into 4 equal wedges. Place potatoes in a large bowl and add enough cold water to cover. (Tip: You can use cold tap water here.) Let potatoes soak for 15 minutes.
- Drain potatoes and pat dry with paper towels. Place wedges back in large bowl. Add olive oil, garlic powder, onion powder, kosher salt and 2 Tbsp of Parmesan cheese; toss until wedges are evenly coated.
- Arrange wedges in a single layer on prepared baking pans.
- Bake wedges for 30 minutes.
- Reduce oven temperature to 350°F.
- Using a spatula, flip wedges over and sprinkle with 2 more Tbsp of Parmesan cheese. Bake for 15-20 more minutes, or until wedges are golden brown and crispy.
- Remove wedges from oven and sprinkle with chopped parsley and remaining Parmesan cheese.
Potatoes are one of my favorite foods ever; I have yet to meet one I didn’t like. Add some garlic and parm and I love them even more! And I love your tip for getting them crispy. The crispier the better for me! Have a great weekend!
I totally agree with you, Kelsie! And the thing about potatoes is they are so darned versatile. Hash browns, shredded, fries, baked…the list goes on. I personally love a good wedge, and these wedges disappeared way too fast. As in, I think I need to go make another batch! The crispy edges is where the party’s at! 🙂
Delicious! These are some good wedges right here!
Thanks for tip about soaking in the cold water!
Thanks so much, Alexandra! I love a good potato, and the crispy edges is what makes these so darned tasty…I literally couldn’t stop eating ’em! 🙂
1. One of the keys to making delicious wedges is to soak the potatoes in cold water.
2. add enough hot water to cover
3. ?
Ah! Good catch, Brian. That should say cold water. I have no idea where the mixup happened between the kitchen and the computer…but it should be cold water. I’m updating that now! I appreciate you catching that one!
Potato wedges are my favorite as well!
I liked your idea of Garlic-Parmesan flavors. It sounds delicious.
And yes, loved the presentation too. Beautiful colors!
Thanks so much, Harshad! Potatoes are just so versatile in terms of how they’re prepared…but I have to admit that potato wedges are one of my favorites! The golden, crispy edges are the best part!
Hi David! I love baked potato wedges. They are the best of both worlds, crispy on the outside and like a baked potato on the inside! I like your addition of Parmesan and maybe a little (a lot) of bacon wouldn’t hurt 🙂 Adding bacon desn’t offset that these are baked, right? Hope you have a great grilling weekend!
I totally agree, Dorothy! Potato wedges really are the best of both sides in that you get both baked potatoes + crispy fries. Sign me up all day every day for that! 🙂 Also, bacon would always be a welcome addition here…and to virtually any recipe. Haha! I hope you had a great weekend yourself, my friend! We fired up the grill this weekend and had grilled pizza. Yum!
Potatoes are without a doubt my favorite carb and my nemesis at the same time. Like you said David, I’ll eat them in any fashion or form.
We oven-bake wedges regularly. But, I’ve not made a garlic parmesan version. I love the fried version just never thought of making a baked version. Thanks for the inspiration.
I hear ya on potatoes being favorite carb and nemesis at the same time! It’s a little shocking when you eat things like fries and wedges and then calculate how many actual potatoes you ate. Oops! Guess I need to work out a little longer next time…haha.
Definitely put baked potato wedges on the list. With a little prep work, you can get the outsides nice and golden (and crispy!). The flavors can go any different direction, but this garlic + Parm version is a favorite around here. I hope you had a great weekend, my friend!
Garlic and parmesan in potatoes are heavenly awesome 🙂 I can survive on potatoes only.
I hear ya, Priya! Potatoes are so delicious, and there are so many different ways to prepare them. These wedges are one of our favorites for sure! 🙂
yum these sound great. who doesn’t love potato in all its forms? 🙂
I couldn’t agree more, Sherry! Potatoes are delicious no matter how you prepare them. I love how the outsides of these wedges get nice and golden brown, though. I could seriously make an entire meal out of these!
Lady Lynne loves her baked potato wedges. I do them for her every Friday night along with our baked fish. These garlic parmesan baked potato wedges would be a nice change from the same ones I do every week. Thanks for this recipe David. Hope you are haing a great weekend!
Every Friday? That’s some serious dedication to potatoes! I get it, though. Baked potato wedges are delicious, and they’re so easy to prepare. Definitely put the garlic + Parm version on the list soon, Neil. Thanks so much, my friend! And here’s to a great week ahead, too!
I love that these are baked, not fried! I love all those crispy edges and did someone say garlic and parm? Yes, please! Tell Robbie if he doesn’t eat his share, I’ll take them! 🙂
Yes! It is indeed possible to get crispy wedges in the oven. These wedges are one of our go-to recipes whenever we have extra potatoes around. We mix up the toppings, but the basic recipe stays the same. I hope you enjoy these as much as we do, Kathy! 🙂
It doesn’t get much better than Parmesan, garlic and potatoes! Seriously, there’s nobody in this house that would like their plates clean. Total crowd pleaser! ~Valentina
Tell me about it, Valentina! We make these potato wedges all the time. Sometimes we mix up the toppings/flavors, but garlic + Parmesan is always a favorite. Why mess with a classic!? 🙂 Thanks so much, my friend!
I could eat these for breakfast, lunch and dinner!
Me, too, Karen! A good baked potato wedge is always a hit in our house! 🙂
David, I love potato wedges so much, I sometimes serve them as the Main and only course for dinner! And I get no complaints! Love your tip about soaking them in cold water!
Hey Kelly! I totally second your thought about serving potato wedges as a meal by themselves. I wouldn’t complain about that one bit! These wedges are a staple in our house. Sometimes I play with the seasonings a bit, but garlic + Parm is always one of my favorites! 🙂
I’m with you – potato anything sounds good to me these days! These wedges look so nice & crispy.. just how I like my fries!
Yup! Fries are meant to be nice and crispy. I can’t deal with anything less! Haha! Thanks, Nicole. 🙂