Name: Snack Ideas with Baked Garlic Parmesan Potato Wedges
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 large russet potatoes, cut into wedges; 1/4 cup olive oil; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1 teaspoon Italian seasoning; 1/4 cup grated Parmesan cheese; Chopped fresh parsley for garnish (optional)

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When my week starts to feel a little too long, I head to the kitchen and make these baked garlic parmesan potato wedges. They’re crispy on the outside, soft in the middle, and packed with garlicky goodness. No frying. No fuss. Just pure comfort. We’ve all had that moment—standing in front of the fridge wondering what on earth qualifies as a satisfying snack that isn’t just a bag of chips. These wedges strike a balance between indulgent and practical. The kind of snack that fills your belly without making you feel like you overdid it. If you’re gathering ideas for your next batch of baked dinner ideas or just craving something savory to pair with parmesan meatballs or a cozy potato recipes dinner, this one’s a winner. They also check the box for potato meals that actually feel like, well, meals. I keep this in my list of potato ideas for last-minute cravings. It’s earned its place in my collection of ‘My Recipes’.

1) Key Takeaways
2) Easy Baked Garlic Parmesan Potato Wedges Recipe
3) Ingredients for Baked Garlic Parmesan Potato Wedges
4) How to Make Baked Garlic Parmesan Potato Wedges
5) Tips for Making Baked Garlic Parmesan Potato Wedges
6) Making Baked Garlic Parmesan Potato Wedges Ahead of Time
7) Storing Leftover Baked Garlic Parmesan Potato Wedges
8) Try these appetizer recipes next!
9) Baked Garlic Parmesan Potato Wedges
10) Nutrition

1) Key Takeaways

What makes garlic parmesan potato wedges so addictive?
Which type of potatoes crisp best in the oven?
How do I keep wedges from turning soggy?
Can I make them ahead and still get that crunch?

2) Easy Baked Garlic Parmesan Potato Wedges Recipe

Sometimes I just want a snack that doesn’t come in a crinkly bag or leave my fingers orange. That’s where these baked garlic parmesan potato wedges come in. They hit that comfort food zone without dragging me into a food coma. They’re crisped to perfection, cheesy in the best way, and believe me, they vanish fast.

These are snack ideas that stick. I’ve made them as a game-day plate, paired them with salad for lunch, and once or twice I even ate the whole tray straight from the baking sheet. No regrets. The garlic sinks into the olive oil and hugs every edge, and the parmesan crisps up like it’s showing off.

This recipe also folds neatly into my running list of potato ideas. I’ve made similar wedges as sides for parmesan meatballs, tucked them into baked dinner ideas, or just treated them as a solo act in my potato recipes dinner rotation.

3) Ingredients for Baked Garlic Parmesan Potato Wedges

4 large russet potatoes: These are my go-to for wedges. They’re starchy, hold their shape, and bake up golden with fluffy centers. I’ve tried others, but these work best every time.

1/4 cup olive oil: You need this to coat the potatoes evenly and help the seasoning stick. It also plays a key role in making the edges turn crispy and golden.

1/2 teaspoon salt: Just enough to wake up the flavor. You can always add more later, but starting light lets the garlic and parmesan shine.

1/2 teaspoon garlic powder: I keep garlic powder around for things just like this. It melts into the oil and gives the wedges that warm, cozy, garlicky base.

1 teaspoon Italian seasoning: This gives the wedges a savory balance without overpowering the cheese. It’s like seasoning insurance for the oven.

1/4 cup grated Parmesan cheese: This is the reason people hover around the oven. It crisps up into these little golden patches of cheese magic. Don’t skip it.

Fresh parsley, chopped (optional): A sprinkle of green goes a long way when the wedges come out piping hot. It’s more for the eyes than the tongue, but it works.

4) How to Make Baked Garlic Parmesan Potato Wedges

Step 1. Preheat the oven to 400°F. Line a baking sheet with parchment paper so nothing sticks and cleanup is painless.

Step 2. Scrub your potatoes and slice them into long wedges. I aim for eight wedges per potato. Keep the sizes even so they bake evenly.

Step 3. In a large bowl, toss the wedges with olive oil. Make sure each one gets some love. You want that seasoning to stick.

Step 4. Add salt, garlic powder, and Italian seasoning. Toss again. Let the spices settle into the oil and coat each wedge.

Step 5. Sprinkle in the parmesan. Gently fold the wedges so you don’t knock it all off. Some will fall to the bottom and crisp there—don’t waste those bits.

Step 6. Place the wedges on the baking sheet, skin-side down or cut-side down. Give them space so they roast instead of steam.

Step 7. Bake for 30 to 35 minutes, flipping halfway if you want more crisp. Once they’re golden and fork-tender, they’re ready.

5) Tips for Making Baked Garlic Parmesan Potato Wedges

Spacing matters. If you crowd the tray, the wedges will steam, not bake. Spread them out like introverts at a party. Trust me on this.

Preheat first. Starting in a hot oven gives the potatoes a head start on that crusty edge. Don’t skip this step unless you like limp snacks.

Use parchment paper. I used to skip it, thinking foil was good enough. It isn’t. Parchment makes cleanup faster and helps the parmesan crisp instead of burn.

6) Making Baked Garlic Parmesan Potato Wedges Ahead of Time

Life gets busy. I’ve prepped these wedges the night before a big dinner and popped them in the oven right before guests showed up. They hold well in the fridge, uncooked, if you toss them in the oil and seasonings ahead of time.

Just don’t add the parmesan until just before baking or you’ll lose that magical crisp. When baked fresh, these snack ideas feel just-out-of-the-oven good even when planned ahead.

If I’m being honest, I’ve also eaten these cold, straight from the fridge. Not bad. Still better than a sad bag of chips.

7) Storing Leftover Baked Garlic Parmesan Potato Wedges

I rarely have leftovers, but when I do, I pop them into an airtight container and tuck them into the fridge. They hold up for three to four days.

To reheat, I skip the microwave. It softens the wedges too much. I prefer tossing them back on a baking sheet and warming them in a 375°F oven for about 10 minutes.

Sprinkle on a little fresh parmesan right before serving again. It gives them a second wind, kind of like coffee after lunch.

8) Try these appetizer recipes next!

9) Baked Garlic Parmesan Potato Wedges