Simple Weeknight Side: Garlic Parmesan Potatoes

Garlic Parmesan Potato Wedges – Crispy, Savory, and Easy Baked Comfort Food Side Dish

Introduction
Garlic Parmesan Potato Wedges are the kind of crispy, golden, flavor-loaded side dish that turns any meal into a comforting treat. Coated in olive oil, garlic, herbs, and a generous sprinkle of Parmesan cheese, these wedges bake to perfection—crispy on the outside, tender on the inside, and bursting with savory flavor in every bite.

They’re incredibly simple to make and pair well with just about anything: burgers, roasted chicken, grilled veggies, or even a fresh salad. The garlic and Parmesan combination gives them an irresistible aroma and satisfying crunch, while the oven-baked method keeps them lighter than traditional fried wedges.

These are the wedges you’ll want on repeat—family-friendly, budget-friendly, and ridiculously delicious.

Ingredients Overview

• Russet Potatoes: High-starch potatoes like russets are perfect for wedges because they crisp up beautifully and hold their shape. Yukon Golds can work in a pinch but may be softer inside.
• Olive Oil: Helps the potatoes crisp in the oven while carrying the garlic and herb flavor. Canola or avocado oil are good substitutes.
• Garlic: Fresh minced garlic adds bold, aromatic flavor. Garlic powder can be used for a milder taste or if you prefer an even coating.
• Parmesan Cheese: Grated Parmesan gives a salty, umami-rich crust and browns nicely in the oven. Use real Parmigiano-Reggiano if you can.
• Dried Herbs: Italian seasoning, oregano, parsley, or thyme complement the garlic and cheese beautifully.
• Salt & Pepper: Essential for seasoning. Sea salt or kosher salt brings out the flavors best.
• Optional Additions: Paprika or chili flakes for extra kick, lemon zest for brightness.

Substitutions: Swap Parmesan for Pecorino Romano or a dairy-free version. Use sweet potatoes for a twist, though the texture will be softer.

Step-by-Step Instructions

1. Preheat the Oven
   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil and lightly grease it.
2. Cut the Potatoes
   Scrub 3 large russet potatoes clean and pat dry. Cut each into 8 wedges by slicing lengthwise into halves, then quarters, then eighths. Try to keep the wedges uniform for even cooking.
3. Season the Wedges
   In a large bowl, toss the wedges with:

• 3 tbsp olive oil
• 3 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• ½ tsp paprika (optional)

Toss until the wedges are evenly coated.

4. Add Parmesan
   Sprinkle in ½ cup grated Parmesan cheese and toss again to coat the wedges evenly. You want the cheese to stick to the oiled surface for maximum crispiness.
5. Arrange and Bake
   Spread the wedges out on the prepared baking sheet, skin-side down if possible. Make sure they’re not overcrowded. Bake for 35–40 minutes, flipping once halfway through, until golden brown and crisp on the edges.
6. Garnish and Serve
   Remove from the oven and immediately sprinkle with a little extra Parmesan and fresh chopped parsley if desired. Serve hot with your favorite dipping sauce.

Tips, Variations & Substitutions

• Extra Crispy Tip: Soak wedges in cold water for 30 minutes before baking to remove excess starch. Dry thoroughly before seasoning.
• Spicy Version: Add cayenne pepper or crushed red pepper flakes for heat.
• Cheesy Variation: Add mozzarella or cheddar in the last 5 minutes of baking for a melty finish.
• Make Them Loaded: Top with sour cream, bacon bits, and chives for a loaded potato wedge version.
• Low-Carb Option: Use turnips or rutabaga instead of potatoes, though texture will vary.

Serving Ideas & Occasions

Perfect for:

• Game Day Snacks: Crowd-pleasing and dippable
• Weeknight Dinners: Quick and comforting
• Cookouts & BBQs: A great alternative to fries
• Kid-Friendly Meals: Loved by all ages

Pair with:

• Garlic aioli, ranch, or spicy ketchup
• Grilled chicken, steak, or veggie burgers
• A crisp green salad or coleslaw for contrast
• Ice-cold lemonade or a light lager

Nutritional & Health Notes

These potato wedges offer a balanced blend of:

• Carbs for energy
• Healthy fats from olive oil
• Calcium and protein from Parmesan
• Vitamins from the potato skin

To make them lighter:

• Use less cheese and oil
• Choose smaller portions
• Serve with a Greek yogurt dip instead of mayo-based sauces

They’re naturally gluten-free and easy to adapt to dairy-free with vegan cheese alternatives.

FAQs

Do I have to peel the potatoes?
No—leave the skin on for extra texture and nutrients. Just scrub them well.

Can I make them in an air fryer?
Yes! Cook at 400°F for 15–20 minutes, shaking halfway through, until crispy and golden.

How do I get them extra crispy?
Soak in cold water before baking, dry thoroughly, and don’t overcrowd the baking sheet.

Can I use sweet potatoes instead?
Yes, but expect a softer, slightly sweeter texture. You may need to reduce the baking time slightly.

Can I prep these ahead?
Yes. Cut and soak the wedges, then dry and store them in the fridge until ready to season and bake.

What dipping sauces go best?
Garlic aioli, ranch, chipotle mayo, sriracha ketchup, or even honey mustard are all delicious options.

Can I freeze baked wedges?
They’re best fresh, but you can freeze them. Reheat in the oven or air fryer for best texture.

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