Crispy Baked Garlic Potatoes

Crispy Baked Garlic Parmesan Potato Wedges make the ultimate crowd-pleasing snack or side that will disappear from the table in no time. Their irresistible crunch and savory flavor make these wedges a staple for game nights and family gatherings alike, and they are surprisingly quick and simple to prepare with just a handful of kitchen basics.

I have been making these wedges since my college days when my oven was my best friend and simple recipes like this felt like a win on any busy night.

Ingredients

• Russet potatoes: Essential for crispy exterior and fluffy inside. Choose firm smooth potatoes without green spots
• Olive oil: Helps the spices and cheese stick to the potatoes. Pick a fresh olive oil for the best aroma
• Fresh garlic: Delivers sharp savory undertones. Freshly minced gives the brightest flavor
• Grated Parmesan cheese: Creates the signature crispy cheesy crust. Use freshly grated if possible for melting power
• Paprika: Adds a warm subtle smokiness. Smoked paprika gives an extra layer if you like
• Dried oregano: Brings herby balance to the richness. Look for vibrant green oregano not faded or dusty
• Salt and black pepper: Rounds out all the flavors. Use kosher salt and freshly cracked pepper if you have it
• Fresh parsley: Brightens as a garnish and adds freshness. Use flat leaf for best texture

Step-by-Step Instructions

Prep the Oven and Pan:

Preheat your oven to four hundred twenty five degrees Fahrenheit and line a large baking sheet with parchment paper. This will prevent sticking and make cleanup fast

Cut the Potatoes:

Wash and scrub the russet potatoes very well. Leave the skins on for texture. Cut each potato lengthwise into halves, then slice each half into even wedges. Aim for eight per potato for the best size

Mix the Seasoning:

In a large mixing bowl, combine olive oil, minced garlic, paprika, dried oregano, salt, and black pepper. Use a spoon or your hands to ensure the seasoning is evenly blended

Coat the Wedges:

Add all potato wedges to the bowl. Toss thoroughly so every side of each wedge is coated with oil and spice mixture. Making sure no spots go unseasoned will maximize the flavor

Add the Parmesan:

Sprinkle the grated Parmesan cheese evenly over the coated wedges. Gently toss again so cheese sticks everywhere. This step helps the cheese crust form during baking

Arrange on Baking Sheet:

Spread out the wedges in a single layer with cut side down on the prepared baking sheet. Give them space to ensure maximum crispiness. No stacking allowed

Bake to Golden and Crispy:

Slide the baking sheet into the oven. Bake for thirty to thirty five minutes, flipping wedges carefully with a spatula halfway through. Cooking until golden brown all over builds the crust

Garnish and Serve:

Remove the tray and let the wedges cool for a minute. Sprinkle generously with chopped fresh parsley. Serve immediately while hot with ranch, ketchup, or your preferred dip

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The garlic really shines here and is my personal favorite in this recipe. Sometimes I double the garlic just because my family adores that punchy kick and it reminds me of my grandma who always used three times the garlic in her home fries. My kitchen has smelled heavenly ever since

Storage Tips

Leftover potato wedges keep well in an airtight container refrigerated for up to three days. To reheat, lay them on a baking sheet and pop back in a hot oven for a few minutes. This chases away sogginess and makes them crispy again. Avoid microwaving if you want them to stay crunchy

Ingredient Substitutions

If russet potatoes are unavailable, try Yukon Golds for a creamier bite. For a vegetarian twist on the cheese, use nutritional yeast which gives a similar savory note. Smoked paprika or Italian seasoning can swap for paprika and oregano if you want a different flavor profile

Serving Suggestions

These wedges shine next to grilled burgers, roasted chicken, or a fresh salad. They also make a terrific snack on their own and pair perfectly with cool dips like ranch, tzatziki, or honey mustard. If you are entertaining, serve them in a big pile with a variety of dips to keep guests coming back

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The simple act of tossing potatoes with olive oil, garlic, parmesan, and just the right herbs transforms them into something truly memorable. I am always amazed by how quickly they disappear and it is a snack that brings everyone into the kitchen for just one more wedge

Frequently Asked Questions

→ How do I ensure the potato wedges turn out crispy?

Spacing wedges in a single layer and turning them halfway through baking helps achieve a crisp, golden texture.

→ Can I use a different type of potato?

Russet potatoes are preferred for their crispiness, but Yukon Golds also work for a creamier texture.

→ What dipping sauces go well with these wedges?

Ranch, ketchup, sour cream, or aioli are all delicious choices for serving alongside the wedges.

→ Is it possible to make them ahead of time?

They taste best fresh, but you can prep the wedges in advance and bake just before serving for optimal results.

→ Can I make these wedges without cheese?

Yes, simply omit the Parmesan for a dairy-free snack. The wedges will still be flavorful from the spices and garlic.