{"id":579,"date":"2026-01-16T02:23:13","date_gmt":"2026-01-16T02:23:13","guid":{"rendered":"https:\/\/food.ukbiddingdirectory.com\/?p=579"},"modified":"2026-01-16T02:24:46","modified_gmt":"2026-01-16T02:24:46","slug":"baked-garlic-parmesan-potato-wedges","status":"publish","type":"post","link":"https:\/\/food.ukbiddingdirectory.com\/?p=579","title":{"rendered":"Baked Garlic Parmesan Potato Wedges"},"content":{"rendered":"

 <\/p>\n

\u00a0Baked Garlic Parmesan Potato Wedges<\/h2>\n

 <\/p>\n

Baked Garlic Parmesan Potato Wedges<\/strong> are crispy on the outside, tender on the inside, and packed with bold garlic and cheesy Parmesan flavor. This easy oven-baked side dish is a healthier alternative to fried potatoes and makes the perfect companion for burgers, chicken, steak, or as a snack with your favorite dipping sauce.<\/p>\n

These potato wedges are simple to prepare, made with pantry staples, and guaranteed to be a crowd-pleaser for family dinners, game nights, or casual gatherings.<\/p>\n

\u00a0Ingredients<\/h2>\n

For the Potato Wedges:<\/h3>\n
    \n
  • 3\u20134 large russet potatoes, washed and cut into wedges<\/li>\n
  • 4 tablespoons olive oil<\/li>\n
  • 2 teaspoons salt<\/li>\n
  • 2 teaspoons garlic powder<\/li>\n
  • 2 teaspoons Italian seasoning<\/li>\n<\/ul>\n

    For the Topping:<\/h3>\n
      \n
    • \u00bd cup shredded Parmesan cheese<\/li>\n<\/ul>\n

      (Optional garnishes: chopped parsley, extra Parmesan, or paprika)<\/em><\/p>\n

      \u00a0Instructions<\/h2>\n

      Step 1: Prepare the Potatoes<\/h3>\n
        \n
      1. Preheat your oven to 400\u00b0F (200\u00b0C)<\/strong>.<\/li>\n
      2. Wash and scrub the potatoes well. You may peel them if you prefer, but keeping the skins adds extra flavor and crispiness.<\/li>\n
      3. Cut each potato in half lengthwise, then slice into evenly sized wedges.<\/li>\n<\/ol>\n

        Step 2: Season the Wedges<\/h3>\n
          \n
        1. Place the potato wedges in a large mixing bowl.<\/li>\n
        2. Drizzle with olive oil and toss until all wedges are well coated.<\/li>\n
        3. Add salt, garlic powder, and Italian seasoning.<\/li>\n
        4. Toss again to evenly distribute the seasoning.<\/li>\n<\/ol>\n

          Step 3: Bake the Potatoes<\/h3>\n
            \n
          1. Line a baking sheet with parchment paper or lightly grease it.<\/li>\n
          2. Arrange the potato wedges in a single layer, skin side down if possible.<\/li>\n
          3. Bake for 30\u201335 minutes<\/strong>, flipping halfway through, until golden brown and tender.<\/li>\n<\/ol>\n

            Step 4: Add Parmesan Cheese<\/h3>\n
              \n
            1. Remove the baking sheet from the oven.<\/li>\n
            2. Sprinkle the shredded Parmesan cheese evenly over the wedges.<\/li>\n
            3. Return to the oven and bake for an additional 5\u201310 minutes<\/strong>, or until the cheese is melted and lightly crispy.<\/li>\n<\/ol>\n

              \u00a0Serving Suggestions<\/h2>\n
                \n
              • Serve hot with ranch dressing, garlic aioli, ketchup, or spicy mayo<\/strong>.<\/li>\n
              • Pair with grilled chicken, burgers, or sandwiches.<\/li>\n
              • Garnish with fresh parsley or extra Parmesan for added flavor.<\/li>\n<\/ul>\n

                \u00a0Storage & Reheating<\/h2>\n
                  \n
                • Store leftovers in an airtight container in the refrigerator for up to 3 days<\/strong>.<\/li>\n
                • Reheat in the oven or air fryer at 375\u00b0F (190\u00b0C)<\/strong> to restore crispiness.<\/li>\n
                • Avoid microwaving if you want them crispy.<\/li>\n<\/ul>\n

                  \u00a0Tips for Perfect Potato Wedges<\/h2>\n
                    \n
                  • Use russet potatoes for the crispiest texture.<\/li>\n
                  • Cut wedges evenly to ensure uniform cooking.<\/li>\n
                  • Don\u2019t overcrowd the baking sheet.<\/li>\n
                  • For extra crispiness, soak potatoes in cold water for 30 minutes, then dry well before seasoning.<\/li>\n<\/ul>\n

                    \u00a0Variations<\/h2>\n
                      \n
                    • Spicy Version:<\/strong> Add chili powder or cayenne pepper.<\/li>\n
                    • Cheesy Upgrade:<\/strong> Mix mozzarella with Parmesan.<\/li>\n
                    • Herb Lovers:<\/strong> Add dried oregano, thyme, or rosemary.<\/li>\n
                    • Air Fryer Method:<\/strong> Cook at 380\u00b0F (193\u00b0C) for 20\u201325 minutes, shaking halfway.<\/li>\n<\/ul>\n

                      \u00a0Frequently Asked Questions<\/h2>\n

                      Can I make these ahead of time?<\/strong>
                      \nYes, you can prep and season the potatoes a few hours in advance and bake when ready.<\/p>\n

                      Are these healthier than fries?<\/strong>
                      \nYes! Baking uses less oil than deep frying while still delivering great flavor.<\/p>\n

                      Can I use another type of potato?<\/strong>
                      \nYes, Yukon Gold potatoes work well but will be slightly less crispy.<\/p>\n

                       <\/p>\n","protected":false},"excerpt":{"rendered":"

                        \u00a0Baked Garlic Parmesan Potato Wedges   Baked Garlic Parmesan Potato Wedges are crispy on the outside, tender on the…<\/p>\n","protected":false},"author":1,"featured_media":581,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,5],"tags":[],"class_list":["post-579","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home","category-recipes"],"_links":{"self":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/579","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=579"}],"version-history":[{"count":1,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/579\/revisions"}],"predecessor-version":[{"id":580,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/579\/revisions\/580"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/media\/581"}],"wp:attachment":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=579"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=579"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=579"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}