Crispy Garlic Parmesan Potato Wedges – A Crowd-Pleasing Side Dish

Why You’ll Love This Recipe

Crispy garlic Parmesan potato wedges are one of those dishes that never fail to impress. With golden, crunchy edges, fluffy insides, and a savory coating of garlic and Parmesan, they’re the perfect combination of comfort food and flavor-packed indulgence. What I love about this recipe is that it’s simple enough for a weeknight dinner but also makes a fantastic party appetizer or game day snack. I once made these wedges in the air fryer instead of the oven, and they came out extra crisp without any extra oil. Pair them with ranch dressing, marinara, or garlic aioli, and you’ve got a side dish that disappears fast. Whether served next to burgers, steak, or just enjoyed on their own, these wedges are guaranteed to be a hit.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Russet potatoes – Ideal for wedges thanks to their starchy texture, which crisps beautifully in the oven.

Olive oil – Helps coat the potatoes evenly and promotes a golden, crunchy finish.

Garlic – Fresh minced garlic infuses the wedges with bold flavor. Garlic powder also works if you prefer a milder taste.

Parmesan cheese – Freshly grated Parmesan melts onto the wedges, adding savory, nutty flavor.

Paprika – Lends a subtle smokiness and enhances the color.

Italian seasoning – A blend of herbs like oregano, thyme, and basil that complements the garlic and cheese.

Salt and black pepper – Simple but essential for balancing flavors.

Parsley – A fresh garnish that brightens the dish just before serving.

Directions

Preheat your oven to 425°F (220°C). Scrub the potatoes and cut them into even wedges, leaving the skins on for extra texture. For the crispiest results, soak the wedges in cold water for 20–30 minutes to remove excess starch, then pat them completely dry.

In a large bowl, toss the potatoes with olive oil, garlic, paprika, Italian seasoning, salt, and black pepper until well coated. Arrange them in a single layer on a parchment-lined baking sheet, leaving space between each wedge. Bake for 35–40 minutes, flipping halfway through, until golden brown and crisp.

Remove from the oven and immediately sprinkle with Parmesan cheese so it melts slightly onto the hot wedges. Garnish with fresh parsley before serving. These are best enjoyed warm with your favorite dipping sauce.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe serves 4 people as a side dish. Prep time takes about 15 minutes (plus optional soaking time), while baking requires 35–40 minutes, making it a 50–55 minute recipe overall.

Storage/reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 375°F or use an air fryer until hot and crispy again. Avoid microwaving, as it softens the potatoes.

Variations and Customizations

Spicy kick – Add cayenne pepper or chili flakes to the seasoning mix.

Cheese upgrade – Mix in mozzarella or cheddar with Parmesan for an extra gooey finish.

Air fryer method – Cook at 400°F for 20–25 minutes, shaking halfway through, for maximum crispiness.

Herb twist – Swap Italian seasoning for rosemary or thyme for a more rustic flavor.

Garlic butter finish – Toss the wedges in melted garlic butter before serving for extra indulgence.

Smoky version – Use smoked paprika for deeper flavor.

Ranch flavor – Sprinkle ranch seasoning on the wedges before baking for a zesty twist.

Sweet potato swap – Use sweet potatoes for a slightly sweeter, nutrient-rich version.

FAQs

Do I need to soak the potatoes first?

It’s optional, but soaking removes starch and helps make the wedges extra crispy.

Can I use red or Yukon gold potatoes?

Yes, though russet potatoes produce the crispiest texture.

How do I keep them from sticking to the pan?

Use parchment paper or lightly grease the baking sheet.

Can I prepare these ahead of time?

Yes, cut the wedges and soak them in water ahead of time. Bake just before serving.

Can I make them without Parmesan?

Yes, but Parmesan adds a delicious savory finish. Try nutritional yeast for a dairy-free substitute.

What dipping sauces pair well with these wedges?

Ranch, garlic aioli, ketchup, or spicy mayo all work wonderfully.

Can I double the recipe?

Yes, but use two baking sheets to avoid overcrowding.

How do I make them extra crispy?

Dry the wedges thoroughly before seasoning and bake at high heat.

Can I freeze cooked wedges?

You can, but their texture may soften. Re-crisp in the oven for best results.

What main dishes pair best with these wedges?

Burgers, grilled chicken, steak, or sandwiches are all great choices.

Conclusion

Crispy garlic Parmesan potato wedges are a versatile, flavorful side dish that turns simple potatoes into something extraordinary. With their golden crunch, garlicky seasoning, and Parmesan finish, they’re a guaranteed crowd-pleaser. Easy to prepare, customizable, and perfect for both family dinners and gatherings, these wedges are a recipe you’ll want to make again and again.

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