Crispy Garlic Parmesan Baked Potato Wedges
Crispy Garlic Parmesan Baked Potato Wedges deliver golden crunch. Many times, I’ve had soggy wedges that fail. The trick I discovered is baking at high heat. Crispy, golden, and full of flavor. Pair with my Cheesy Garlic Cruffins for a complete meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Cheesy Garlic Cruffins and Creamy Feta and Green Olive Dip.
Why This Crispy Garlic Parmesan Baked Potato Wedges Is Pure Comfort
- Golden crunch
- Easy to make
- Perfect with dips
- Great side dish
What You'll Need for Crispy Garlic Parmesan Baked Potato Wedges
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 pounds russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Garlic powder
- Dried oregano
- Salt
- Black pepper
- Olive oil
- Optional: Fresh parsley
- Optional: Lemon zest
- Optional: Extra Parmesan
📝 Ingredient Notes
- Russet potatoes: Use large potatoes for even cooking.
- Garlic powder: Fresh garlic can be used in place of powder for more flavor.
- Parmesan cheese: Grated Parmesan melts better than blocks.
🛒 Tools & Equipment I Recommend
- Oven thermometer — Ensures accurate baking temperature for crispy wedges. → See on Amazon
- Wire cooling rack — Allows even air circulation for crispier results. → See on Amazon
How to Make Crispy Garlic Parmesan Baked Potato Wedges
- Preheat: Preheat oven to 400°F (200°C).
- Prepare: Wash and cut potatoes into wedges. Place on a baking sheet.
- Season: Toss wedges with olive oil, garlic powder, oregano, salt, and pepper.
- Bake: Bake for 25–30 minutes, flipping halfway, until golden and crisp.
- Add cheese: Sprinkle Parmesan on top during the last 5 minutes of baking.
Cook's Tips for Perfect Crispy Garlic Parmesan Baked Potato Wedges
- Crispiness: Bake on a wire rack for better airflow and crispier edges.
- Common mistake and fix: Soggy wedges often result from overcrowding the pan. Use a single layer.
- Flavor: Add a pinch of red pepper flakes for a slight kick.
- Storage: Store in an airtight container in the fridge for up to 3 days.
Storing & Reheating Crispy Garlic Parmesan Baked Potato Wedges
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Make ahead and reheat before serving for best results.
Freezing Crispy Garlic Parmesan Baked Potato Wedges
Freeze in a sealed container for up to 1 month.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated oven at 375°F (190°C) for 10–15 minutes. Microwave: Microwave for 1–2 minutes, but they may lose some crispiness.
Recipe Notes
- Chef tip: Use a sharp knife for even cuts to ensure even cooking.
- Best substitution: If no Parmesan, use shredded mozzarella for a similar melt.
- Make-ahead: Wedges can be made ahead and frozen for later use.
- Scaling: Double or triple the recipe as needed for larger groups.
- Troubleshooting: If your wedges are too dry, add a splash of olive oil before baking.
Want to level up this recipe?
Oven thermometer — Ensures accurate baking temperature for crispy wedges. → Check price on Amazon
Crispy Garlic Parmesan Baked Potato Wedges
Ingredients
Main Ingredients
- 2 pounds russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 cup grated Parmesan cheese
- 1 teaspoon dried oregano
Seasonings
- Garlic powder
- Dried oregano
- Salt
- Black pepper
- Olive oil
Optional Toppings
- Fresh parsley
- Lemon zest
- Extra Parmesan
Instructions
- Preheat: Preheat oven to 400°F (200°C).
- Prepare: Wash and cut potatoes into wedges. Place on a baking sheet.
- Season: Toss wedges with olive oil, garlic powder, oregano, salt, and pepper.
- Bake: Bake for 25–30 minutes, flipping halfway, until golden and crisp.
- Add cheese: Sprinkle Parmesan on top during the last 5 minutes of baking.
Notes
- Chef tip: Use a sharp knife for even cuts to ensure even cooking.
- Best substitution: If no Parmesan, use shredded mozzarella for a similar melt.
- Make-ahead: Wedges can be made ahead and frozen for later use.
- Scaling: Double or triple the recipe as needed for larger groups.
- Troubleshooting: If your wedges are too dry, add a splash of olive oil before baking.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 1 month.
- Oven reheat: Reheat in a preheated oven at 375°F (190°C) for 10–15 minutes.
- Microwave reheat: Microwave for 1–2 minutes, but they may lose some crispiness.
- Make ahead: Make ahead and reheat before serving for best results.
Nutrition Per Serving
- Calories: 250
- Protein: 5g
- Fat: 10g
- Carbs: 30g
- Fiber: 2g
- Sugar: 0g
- Sodium: 250mg
- Cholesterol: 10mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Garlic Parmesan Baked Potato Wedges FAQs
Yes, you can make them ahead and store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Soggy wedges often happen from overcrowding the pan or not using a wire rack. Ensure even spacing and use a rack for better airflow.
Yes, you can use sweet potatoes or Yukon gold potatoes. They will have a slightly different texture but still work well.
Absolutely. Homemade versions are fresher, more flavorful, and cost less. You control the seasoning and crispiness.
Yes, you can air fry at 375°F (190°C) for 15–20 minutes, shaking halfway. They will be even crispier.
A Warm Final Note
I can’t wait for you to try Crispy Garlic Parmesan Baked Potato Wedges and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
