Crispy Garlic Parmesan Potato Wedges are one of those comforting treats that instantly bring a smile to my face—and I’m always thrilled when I get to share them with family and friends. There’s something magical about the crunch of perfectly roasted wedges paired with that rich garlic and cheesy Parmesan coating. Growing up in a small English town, potatoes were a staple in our kitchen, but it wasn’t until I started experimenting in restaurant kitchens across the States that I truly appreciated how simple ingredients can deliver such bold flavors. These wedges are a wonderful blend of that old-world familiarity and new-world flair, perfect for those moments when you want something easy yet special.
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Why You’ll Love This Crispy Garlic Parmesan Potato Wedges
What makes these Crispy Garlic Parmesan Potato Wedges stand out is their unbeatable texture and flavor harmony. The wedges get that golden, crispy exterior without drying out inside, a balance I’ve learned to perfect from years of late-night shifts in busy kitchens. The garlic and Parmesan coating adds a savory punch that feels indulgent but is surprisingly simple to make. Plus, they’re incredibly versatile—whether you’re feeding a hungry toddler who thinks ketchup is a food group, or serving up a cozy dinner for grown-ups, these wedges hit the spot every time.
Ingredients You’ll Need for This Crispy Garlic Parmesan Potato Wedges
The key to this dish lies in selecting the right ingredients. I always reach for firm, waxy potatoes like Yukon Golds because they hold their shape well but still get tender inside. Fresh garlic and good-quality Parmesan cheese make all the difference here; these aren’t the ingredients to skimp on. I remember my mum insisting on fresh garlic even when pre-minced was easier—she was right, of course. A good olive oil and a pinch of seasoning bring it all together beautifully.
- 4 medium Yukon Gold potatoes, scrubbed and cut into wedges
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced (or more if you’re like me!)
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried Italian herbs (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Nutrition Facts
- Calories: Approximately 220 per serving (about 6 wedges)
- Protein: 7g
- Fat: 10g (mostly from olive oil and Parmesan)
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 1g
- Sodium: 320mg (variable depending on added salt and cheese)
Ultimate Crispy Garlic Parmesan Potato Wedges Recipe You Need to Try
Learn how to make delicious Crispy Garlic Parmesan Potato Wedges. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
The key to this dish lies in selecting the right ingredients. I always reach for firm, waxy potatoes like Yukon Golds because they hold their shape well but still get tender inside. Fresh garlic and good-quality Parmesan cheese make all the difference here; these aren’t the ingredients to skimp on. I remember my mum insisting on fresh garlic even when pre-minced was easier—she was right, of course. A good olive oil and a pinch of seasoning bring it all together beautifully.
- 4 medium Yukon Gold potatoes, scrubbed and cut into wedges
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced (or more if you’re like me!)
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried Italian herbs (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
- Cut the potatoes into evenly sized wedges to ensure they cook uniformly. I like to keep the skin on for extra texture and nutrients.
- In a large mixing bowl, toss the potato wedges with olive oil, minced garlic, dried Italian herbs, salt, and pepper. Make sure each wedge is well coated.
- Arrange the wedges in a single layer on the baking sheet, leaving space between them. Overcrowding leads to steaming rather than crisping.
- Roast in the preheated oven for 25 minutes, then carefully flip each wedge using a spatula or tongs.
- Sprinkle the grated Parmesan evenly over the wedges, then roast for an additional 10-15 minutes, or until golden brown and crispy. The cheese should melt and develop a slight crust.
- Remove from the oven and let the wedges cool for a few minutes before garnishing with fresh parsley. This step adds a lovely brightness and color contrast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Crispy Garlic Parmesan Potato Wedges
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
- Cut the potatoes into evenly sized wedges to ensure they cook uniformly. I like to keep the skin on for extra texture and nutrients.
- In a large mixing bowl, toss the potato wedges with olive oil, minced garlic, dried Italian herbs, salt, and pepper. Make sure each wedge is well coated.
- Arrange the wedges in a single layer on the baking sheet, leaving space between them. Overcrowding leads to steaming rather than crisping.
- Roast in the preheated oven for 25 minutes, then carefully flip each wedge using a spatula or tongs.
- Sprinkle the grated Parmesan evenly over the wedges, then roast for an additional 10-15 minutes, or until golden brown and crispy. The cheese should melt and develop a slight crust.
- Remove from the oven and let the wedges cool for a few minutes before garnishing with fresh parsley. This step adds a lovely brightness and color contrast.
Tips for Making the Best Crispy Garlic Parmesan Potato Wedges
Getting these wedges just right is all about technique and a few thoughtful touches. I’ve learned over the years that even the smallest adjustments can elevate a simple side into something memorable.
- Choose potatoes that are similar in size for even cooking. Yukon Golds offer a creamy interior and crisp outer edge.
- Don’t rush the roasting process—high heat is key to crispness, but patience ensures the wedges cook through without burning.
- Make sure to toss the potatoes with oil and seasoning in a large bowl to coat them evenly. This prevents clumps of cheese or garlic from burning.
- Flip the wedges halfway through cooking to get a golden crust on all sides. I find using tongs for this step helps keep the wedges intact.
- Use freshly grated Parmesan, not pre-grated powder. Fresh cheese melts better and offers a deeper flavor.
- If you want extra crunch, broil the wedges for the last 2-3 minutes, but watch closely—it can go from perfect to burnt quickly.
With these tips, you’ll create a restaurant-quality dish every time. Learn more: related recipe Learn more: Irresistible Maple Pecan Roasted Sweet Potato Slices You Need to Try
Serving Suggestions and Pairings
This dish is incredibly versatile and works beautifully for various occasions—from casual weeknight dinners to weekend gatherings. I often serve these wedges alongside grilled chicken or a crisp green salad for a light yet satisfying meal. On weekends, they make a fantastic companion for homemade burgers or even a vibrant vegetable stir-fry.
- Pair with a chilled glass of Sauvignon Blanc or sparkling water with a twist of lemon
- Serve with a side of tangy ranch or spicy aioli for dipping
- Sprinkle with extra fresh herbs like thyme or rosemary for seasonal flair
- Make it a full meal by adding roasted vegetables and a fresh garden salad
Whether it’s a cozy family dinner or entertaining friends, these wedges always bring a warm, satisfying touch to the table. I’ve lost count of how many times my kids have begged for “just one more” before bed.
Storage and Reheating Tips
Proper storage ensures you can enjoy leftovers just as much as the fresh dish. I often make a double batch so I have a ready snack on hand for busy days.
- Store leftover wedges in an airtight container in the refrigerator for up to 3 days
- Reheat in a preheated oven at 400°F (200°C) for 10-12 minutes to restore crispness—avoid microwaving as it makes them soggy
- If you’re short on time, use a hot skillet to re-crisp the wedges with a quick toss in a bit of olive oil
- Make ahead by prepping the wedges and seasoning, then roast fresh when ready to serve
Frequently Asked Questions
What are the main ingredients for Crispy Garlic Parmesan Potato Wedges?
The main ingredients for Crispy Garlic Parmesan Potato Wedges include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Crispy Garlic Parmesan Potato Wedges?
The total time to make Crispy Garlic Parmesan Potato Wedges includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Crispy Garlic Parmesan Potato Wedges ahead of time?
Yes, Crispy Garlic Parmesan Potato Wedges can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Crispy Garlic Parmesan Potato Wedges?
Crispy Garlic Parmesan Potato Wedges pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Crispy Garlic Parmesan Potato Wedges suitable for special diets?
Depending on the ingredients used, Crispy Garlic Parmesan Potato Wedges may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
I hope these Crispy Garlic Parmesan Potato Wedges become a favorite in your kitchen as much as they are in mine. They’re a wonderful reminder that simple ingredients, a little patience, and a touch of love can turn humble potatoes into something truly special. Please feel free to share your experiences or tweaks—I love hearing how you make these recipes your own!
