Name: Appetizer Recipes Baked Garlic Parmesan Potato Wedges
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 large russet potatoes, cut into wedges; 4 tablespoons olive oil; 6 cloves garlic, minced; 1 teaspoon salt; 1 teaspoon Italian seasoning; ½ teaspoon paprika; ¼ teaspoon black pepper; ½ cup grated Parmesan cheese; Fresh parsley, chopped (for garnish)

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Let’s talk about potato wedges—the kind that make you abandon your fork halfway through dinner because your fingers are doing a better job. These Baked Garlic Parmesan Potato Wedges have the kind of crunch that lets you know you’re in for something good before you even taste it. They’re crisp on the outside, fluffy in the middle, and the garlic-parmesan combo is exactly what you want it to be: sharp, salty, buttery, and just enough to make you reach for another wedge before your plate’s empty. I like making these when I need something easy but still impressive. They’re like that friend who shows up in jeans but somehow still looks fancy. You just toss everything in a bowl, spread it out on a pan, and let your oven do the work. I’ve served these as a side, but honestly, they hold their own as an appetizer, especially when dipped in ranch, ketchup, or something with a kick. Whether you’re scrolling Taste Of Home Recipes for 4th of July appetizer ideas or just tired of overthinking snacks, this recipe baked wedge has you covered. It checks every box for a recipe appetizer or recipes appetizer go-to. Heck, even if you’re craving Parmesan meatballs, this’ll scratch that same cheesy itch.

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 Appetizers next!
9) Baked Garlic Parmesan Potato Wedges
10) Nutrition

1) Key Takeaways

Baked garlic parmesan potato wedges are simple, satisfying, and loaded with flavor.
They’re great as appetizers, sides, or snack-worthy bites for game night or parties.
Use fresh ingredients and a hot oven to get that golden crispiness on every edge.

2) Easy Baked Garlic Parmesan Potato Wedges Recipe

I love potato wedges. They’re the kind of appetizer that doesn’t need a second introduction. They speak with that crunch, that slight tug of melted cheese, and the smell that hits you when they come out of the oven. This recipe for baked garlic parmesan potato wedges fits right into your go-to appetizer recipes folder. It’s simple, it’s flexible, and most importantly, it delivers.

If you’ve ever browsed Taste Of Home Recipes or jotted down recipe appetizer ideas before a weekend cookout, you’ve probably come across something like this. But here, the balance is just right. Garlic is upfront but not overwhelming. Parmesan clings to each wedge like it’s meant to be there. And those crisped edges? That’s the oven working its magic, not some deep-fried trick.

This one belongs on your 4th of July appetizer ideas list, no question. And if you’re someone who usually leans toward parmesan meatballs or other savory bites, trust me when I say this hits the same craving spot. You’ll find it’s one of those recipes appetizer lovers keep in their back pocket.

3) Ingredients for Baked Garlic Parmesan Potato Wedges

4 large russet potatoes – These are starchy and perfect for baking. Cut them into wedges and keep the skins on for that rustic texture.

4 tablespoons olive oil – Helps everything crisp up nicely. I like to use extra virgin, but use what you have.

6 cloves garlic, minced – Garlic adds bite and aroma. Don’t go shy with it.

1 teaspoon salt – Balances all the flavors and brings out the earthiness of the potato.

1 teaspoon Italian seasoning – Adds some herb complexity without overpowering the garlic and cheese.

½ teaspoon paprika – Brings a little warmth and subtle color.

¼ teaspoon black pepper – Just enough to round out the seasoning mix.

½ cup grated Parmesan cheese – The real star of the show. It melts and toasts in the oven for a nutty, savory crust.

Fresh parsley, chopped – For garnish. Brightens everything with a fresh bite at the end.

4) How to Make Baked Garlic Parmesan Potato Wedges

Step 1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly oil it to prevent sticking.

Step 2. In a large bowl, stir together the olive oil, garlic, salt, Italian seasoning, paprika, and pepper until blended.

Step 3. Add your potato wedges to the bowl and toss them well. You want every surface coated. That’s where the flavor lives.

Step 4. Sprinkle the grated Parmesan into the bowl and give it another quick toss. The cheese should stick to the oil-coated potatoes.

Step 5. Arrange the wedges skin-side down on the baking sheet in a single layer. Overcrowding here will lead to steaming, not crisping.

Step 6. Bake for 25 to 30 minutes, flipping them halfway through. They should come out golden brown with slightly blistered edges.

Step 7. Sprinkle with chopped parsley and serve them warm, maybe with a dip like ranch or spicy ketchup.

5) Tips for Making Baked Garlic Parmesan Potato Wedges

Cut your wedges evenly. That way, everything cooks at the same pace and you don’t end up with a mix of undercooked centers and burnt tips. I’ve made that mistake—once.

Use real Parmesan, not the powdered kind in the can. Trust me on this. It crisps better and tastes like cheese, not salt.

Rotate the baking tray halfway through if your oven runs hot on one side. The goal is even heat, and that simple step helps a lot.

6) Making Baked Garlic Parmesan Potato Wedges Ahead of Time

We’ve all had those days when guests show up early. Luckily, these wedges don’t mind hanging out a bit. You can prep them in advance by tossing the raw wedges in the oil and spice mix and storing them in a sealed container in the fridge.

When it’s go-time, just lay them out, add the Parmesan, and bake. They’ll come out just as good as if you did everything on the spot.

If you’ve already baked them, reheat them in a hot oven for 10 minutes to crisp them up again. Microwaving works in a pinch, but they’ll lose their crunch.

7) Storing Leftover Baked Garlic Parmesan Potato Wedges

Store leftovers in an airtight container in the fridge. They’ll stay good for up to 3 days. To bring the crunch back, reheat them in a 400°F oven for about 8 to 10 minutes.

If you’ve got an air fryer, that works even better. Three to five minutes, and they’ll be good as new.

Don’t freeze them though. The texture just doesn’t hold up well when thawed. Keep them fresh, eat them soon, and you’ll never be disappointed.

8) Try these Appetizers next!

9) Baked Garlic Parmesan Potato Wedges